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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Thursday, December 2

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Recipe Sat Jun 29 2013

In Season: Strawberries

636002585_bcf27c5aef.jpgThe farmer's market is quickly picking up speed, with more and more fruits and veggies showing up every week. Right now, the undisputed star of the show is the strawberry-- if you haven't bought a pint yet, do so this weekend at your local farmers market.

Strawberries are at their peak sweetness right now, and practically beg to be baked into a crisp, sliced into salads, or eaten whole on the way home. Here are some ideas to get you started...

Thumbnail image for photo (12).JPGSavory Strawberry Salad
Spread a cup of pumpkin seeds on a cookie sheet and top with a few tablespoons of olive oil and plenty of salt. Roast at 400 degrees for 10-15 minutes until they are toasted and fragrant. Combine fresh mixed greens (or a bitter green like arugula or mizuna if you like a sharper taste) with thinly sliced radishes, chopped dill, sliced strawberries, crumbled fresh feta or ricotta salata, and the toasted pumpkin seeds in a salad bowl. Toss with either very good olive oil and a splash of balsamic vinegar, or a simple vinaigrette of one tablespoon each of mustard and sherry vinegar, whisked slowly with 1/4 cup of very good olive oil.

Small Batch Strawberry Vanilla Jam

Thumbnail image for Screen Shot 2013-06-29 at 10.59.14 AM.pngDon't be afraid of making jam at home! Contrary to popular belief, most jams are very easy to make and don't necessarily require any equipment besides a big stock pot. I cooked down a few pints of fresh strawberries with a cup of sugar and a vanilla bean until it was thick and syrupy, then added one packet of gelatin and ladled it into sterilized mason jars. To seal the jars, just drop them in a pot of boiling water for ten minutes. See? Not as hard as you thought. This recipe is a good place to start.

Strawberry Rhubarb Crisp

Fruit crisps are a true lazy man's dessert-- they ask for little more than chopping fruit and topping it with a super simple topping-- but look impressive and taste incredible. Try this easy recipe from Green City Market founder and cooking legend Abby Mandel. And in a few weeks when the strawberries are gone, just swap in blueberries or any other fruit.

Thumbnail image for RhubarbBananaStrawberryCrumble_110612_1884.jpg

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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