Green City, black market

MARKET KEY
A: Andersonville, Berwyn Ave and Clark St; Wed 4–8pm
E: Evanston, University Pl and Oak Ave; Sat 7:30am–1pm
DP: Daley Plaza, 50 W Washington St; Thu 7am–3pm
FP: Federal Plaza, Adams St and Dearborn St; Tue 7am–3pm
GCM: Green City Market, Lincoln Park between Clark St and Stockton Ave; Wed, Sat 7am–1pm
LP: Lincoln Park, Armitage Ave and Orchard St; Sat 7am–2pm
LS: Lincoln Square, 4700 N Lincoln Ave; Tues 7am–2pm
WP: Wicker Park, 1500 N Damen Ave; Sun 7am–2pm

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Grape and cherry leaves from Mick Klug Farms Clued-in canners know fruit leaves are a great addition to preserved goods. The rest of us can simply use the grape leaves for dolma. mdklug@comcast.net. GCM, LP, LS

Tongue, heart and beef cheeks from Heartland Meats Yes, some people actually cook this stuff at home. Call a few days ahead to reserve: 877-588-5326. E, GCM

Specialty lettuces from Leaning Shed Farm First-time farmer Dave Dyrek quickly found out it was more trouble than it was worth to bring his red oak, summer crisp and red flame lettuces to the market (fast wilting’s to blame). But call him a few days ahead and he’ll make an exception. 312-613-0696. GCM

Pave Francine and Petit Henri cheeses from Brunkow Cheese For these cellar-aged beauties, only serious cheeseheads should apply. The rest of us may not be able to appreciate the Petit Henri’s funk. E-mail josephburns@fayettecreamery.net. A, DP, E, FP, GCM

Fruit woods from Seedling Orchard Throw these cherry branches on your grill and you’ll save Peter Klein the hassle of burning them himself. info@seedlingfruit.com. E, GCM, LP, LS, WP

Lasagna sheets from Pasta Puttana For anybody who has wanted the Puttana’s seasonal flavors—like her fiery red chile—in a thicker sheet. 773-439-9623. GCM

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