Farmer's Market Roundup: Revisiting Mint Creek Farm

A couple weeks back we attended the Green City Market farmer's dinner at Goose Island's Clybourn brewpub. That was the one that featured dishes from a host of chefs including Dean Zanella of 312 Chicago; Brian Huston of Paul Kahan's the Publican (opening in mid-autumn); Elissa Narow of Custom House and Paul Virant of Vie in Western Springs. Virant's dish was easily the most ambitious of the courses, utilizing lamb in unexpected ways. Virant sourced the lamb from Mint Creek Farm in downstate Stelle.

Mint Creek Farm is a regular presence at Green City and other local markets. Owners Harry and Gwen Carr were seated at our table; Harry Carr took the time to explain how he rotates planting the grass and legumes on which his flock feed. Through the study of biodynamic agriculture and asking the right questions of their neighbors, the Carrs learned that planting perennial grasses and legumes, rotating their livestock's grazing habits and where they graze improves the health of the lambs, grass and soil. Over the years their farmland has increased from 50 acres to over 220.

We remembered that we still had some lamb burger patties in the freezer from an earlier visit to Green City and thawed them out for Labor Day grilling. The 1/4-pound grass-fed lamb meat has a sweeter flavor and smoother texture than mass-produced livestock. We served them with toasted buns atop some Swiss chard with vine-ripened tomatoes, homemade honey mustard and Colby Jack cheese. Good eating? Um, yeah.