Farm-to-Table comes to West Loop

(Published Aug. 1, 2019)

By Stephanie Racine, Staff Writer

            Farm-to-table eating is not a new trend, but it has had a resurgence in recent years. One restaurant in West Town incorporates farm-to-table to their own rooftop garden. Homestead on the Roof opened in 2012, but Chef Jesse Badger came on last year. Walking through the rooftop garden, Badger pointed out the herbs and vegetables they use on their summer menu.

            Summer was late this year though, according to Badger. Summer crops were difficult to grow in such wet and muddy fields, even if they were planted, there was a possibility for the plants to get waterlogged. Now, the rooftop garden is flourishing. Badger pointed out his favorite item, the nasturtiums, an edible flowering plant. The flowers taste like pepper and are used at Homestead to garnish their mussels dish. Other plants located on the rooftop garden include poblano peppers, mint, chamomile, tomato vines, and eggplant.

            Homestead combines their farm with local farms for their farm-to-table experience, but Badger works with farms in a different way than most restaurants. “A lot of what I’m thinking about is how to use the farmers we work with,” says Badger. Badger asks the farmers what they want to sell, not the other way around. His ultimate goal is to help and support local farmers. Currently, their burger on the menu incorporates this technique. It’s a pork burger; with bacon ends and ground pork from Catalpa Farm. 

Homestead also tries to be as sustainable as possible. Their Walleye comes from the Huron tribes and Jake Country Meats out of Michigan. According to Badger, the Huron tribes are practiced in keeping the ecosystem in balance. They know when to fish and when not to fish for Walleye. Badger tends to work with farmers who are looking at the bigger picture as well, as it comes to sustainability and our place in the ecosystem.

Visit Homestead on the Roof at 1924 W Chicago Ave. (773) 332-2354. homesteadontheroof.com.