COLLECTIONS: RANDOLPH STREET MARKET — BICYCLES AND PICNICS

imageA vintage card (you can find lots at Randolph Street Market) with old fashion bicycles.

I am so excited to share the information on this season’s first outside/inside Randolph Street Market http://www.randolphstreetmarket.com that will occur on Saturday and Sunday, May 27 and 28 from 10 to 5 and I thought it was the perfect time to think about all the wonderful picnics we can have this summer and what better way to get to them or travel around when we find the perfect location than on a restored Schwinn bicycle!  Well, lucky us we have just the thing at RSM (of course, we do!!!!) Mike’s Bikes returns for the 11th season.

imageLooks like a perfect day for a picnic.  Not only can you find the right bicycle but you can find all the “fixings” for your picnic as well at RSM.  All you need is a beautiful setting, some yummy food (yes, you can also get some goodies at the Market!) and good friends.  Chicago and all the suburbs have wonderful spots to picnic, or go to Ravinia for one of the fabulous concerts, Harbor Country or neighboring Wisconsin for all their summer events…you can picnic every weekend through October.

Basically, the first thing you see when you arrive at the Randolph Street entrance to RSM is Mike’s Bikes.  Mike is an encyclopedia on the history of Schwinn bicycles, by the way, the company was founded in Chicago in 1895.  He only restores vintage Schwinn and each is totally unique and Mike wants to pair his bikes with the perfect person and lovingly takes the time to talk to each client and explains every detail of each bicycle. I have seen many a happy smile on the new owner’s faces when they leave with a treasure, either to relive their youth and/or form new memories for themselves or their families, it is wonderful to experience their pure joy!

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Michael Mitchell has shared his passion with me and I now share it with you in his words.

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“I have been selling vintage Chicago manufactured Schwinn bicycles at Randolph (May-Sept.) for ten years and I have enjoyed every moment. Along the way, I have met so many interesting people who share the love for these bikes. The bikes make their eyes light up and they begin by reminiscing and sharing childhood experiences of riding bikes with family and friends.
The complete process of reconditioning the average vintage lightweight Schwinn takes approximately ten hours. The process of reconditioning a bike begins with:
1. All bearings cleaned and greased.
2. Worn parts are replaced ( brake pads, brake and gear cables, and ball bearings.
3. Replacement of tires and inner tubes ( if needed)
4. Paint cleaned, polished and waxed.
5. All chrome polished.
At the end of the reconditioning process, the bike is like brand new. If needed, the spokes are replaced and the wheels are trued. And to top it off, all replacement of parts are made with original Schwinn parts.
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I recondition 1960’s – 70’s Schwinns as well as vintage Raleighs (manufactured in Nottingham, England).
As a result of the reconditioning process, each bike is priced individually because many of them require more parts and labor.
I retired from teaching school ten years ago, but prior to that, I was reconditioning the bikes for fifteen years. I was always fascinated with the Schwinn brand since childhood. Schwinns by far were at the top of the list when it came to quality and price. As a child, my family could not afford to purchase Schwinn bicycles, but whenever I saw one, I could see the quality of the bike in its paint, chrome, constructed welds, and overall styling. At the age of fourteen, I had saved up enough money to purchase a 10-speed Schwinn Varsity; I’ve been loyal to the brand since.
The 1960’s-70’s vintage Schwinn bikes that I sell are steel framed bikes that were manufactured in Chicago. These are comfort styled vintage bicycles that were designed to provide the rider with comfort seats and upright handlebars. The popular Schwinn models being sold are the Breeze, Racer, Speedster, Collegiate and Suburban bikes. Each bike is reasonably priced and ready to ride without any expensive repairs.”

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Looks like heaven to me…you can find similar goodies like everything in these photos, maybe not the flowers, at RSM!  The settings are up to you.
How about a couple of recipes for your picnic….one from me and the other from Tom Mantel’s recipe box….
FROM TOM MANTEL’S RECIPE BOX
SPINACH/MUSHROOM QUICHE
Ingredients:
8 oz mushrooms sliced
10 oz fresh spinach
1/2 cup chopped onion
1 cup Swiss cheese
1/2 cup fontina cheese
4 eggs
2 cups half and half
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 pastry crust
Method:
Sauté onions and mushrooms until tender.
Add spinach and a couple tsp of water and cover.
Cook stirring frequently until spinach is wilted, let cool a little.
Place pastry crust (can be homemade or store bought) in Quiche plate or a deep dish pie plate.
Distribute cheese over pastry.
Distribute mushroom onion mix over cheese.
Beat eggs, half and half, salt, pepper, and cayenne pepper until blended but not frothy.
Pour egg mixture over the spinach cheese mixture.
Bake at 350 for 1 hour.
A knife inserted in the center should come out clean.
Let cooL before cutting
Can be served warm or room temperature.
Nena’s note, I have had this and it is amazingly delicious!
FROM NENA’S RECIPE BOX
DEVILED EGGS
This is just a what I put in my deviled eggs and it’s really not a recipe…you have to do it to taste…sorry!
Remove the yolks from the hard boiled eggs mash with Durkee’s Dressing (a little goes a long way, you can find it with mustards in your grocery store), Miracle Whip (my mayo), salt, freshly ground pepper and a dash of sugar until smooth (no lumps allowed!) either spoon into whites or if you want to be fancy, use a pastry bag with a fine tip and pipe into whites.  You can add a herb sprig to the top or if it is a very special picnic a dollop of red caviar, why not!  Obviously, the amounts depend upon how many eggs you are doing.  They go like hot cakes so be sure to make enough.
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All images from Pinterest photo credits not available.
Mike’s contact information:

 

WEDNESDAY MUSINGS: RECIPES

I have been lax in posting recipes and I have heard from you….so here are several that I  like all year but thought they would be good for May.  I might serve the Corn Soup with either of the entrees or another dinner, I often do it as a starter to a poached salmon entree.  It is so good that it always gets rave reviews!

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NENA’S CURRIED CREAM OF CORN SOUP

1 17 ounce can cream style corn

1 teaspoon minced onion

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1-2 teaspoons curry powder (I usually do more, do to your taste!)

1 cup half and half

1/3 cup heavy cream

Fresh basil

Whirl in blender all ingredients, except basil, until combined.  Chill and serve with a leaf of basil on top.

Serves 4.

imageShawnee Corn King pottery soup tureen.  Image from Pinterest, credit unknown.

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NENA’S OVEN-FRIED LEMON CHICKEN

1/4 cup fresh lemon juice

1 clove garlic, crushed

2 cardamom seeds crushed (open whole pods and  crush seeds with a mortar and pestle)

2 boned and skinless chicken breasts

Salt and pepper

Lemon pepper

1/2 carton sour cream

1 cup fine bread crumbs

Lemon slices for garnish

Combine lemon juice, garlic, and cardamom seeds.  Add chicken and marinate a room temperature at least 1 hour, turning frequently.  Preheat oven to 400º.  Remove chicken from marinade.  Season with salt and pepper.  Dip each piece in sour cream and coat with bread crumbs. Sprinkle with lemon pepper.  Put on ungreased baking sheet and cover lightly with foil.  Bake for 30 minutes.  Remove foil and increase temperature to 450º.  Bake 15 to 20 minutes longer or until chicken is golden brown and tender.  Serve hot or cold, garnish with lemon slices.

It is delicious either way.  A perfect picnic food.  I served this many years ago at a press luncheon I hosted for Bill Blass and he loved it!  I would now serve with a green salad and, as usual, a lovely white wine…or champagne, always champagne!  If you wanted to continue the lemon theme, finish with the lemon bars I shared with you several weeks ago!

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BARBARA V’S CHICKEN/WILD RICE/GRAPE SALAD

2/3 cup mayonnaise (my mayonnaise is Miracle Whip, just saying!)

1/3 cup whole milk

2 Tablespoons lemon juice

1/4 teaspoon tarragon (you can use fresh or dried, I prefer fresh which would be a bit more than 1/4 teaspoon)

3 cups chopped chicken (she uses all white meat)

3 cups cooked wild rice

1/3 cup finely sliced green onion (white and green parts)

1 8 ounce can water chestnuts drained

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 pound seedless green grapes halved

1 cup salted cashews

Blend mayo, milk, lemon juice, and tarragon and set aside.  In a large bowl, combine chicken, wild rice, onion, water chestnuts, stir in mayo mixture until blended.  Refrigerate for 2-3 hours. Just before serving stir in grapes and cashews.  Serve with a crusty loaf of bread…more white wine or perhaps a lovely rosé!  It is really good and a great buffet party salad.  This recipe serves 4 generously.

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All photos from Pinterest, photo credits unknown.