We asked Ryan Pfeiffer, chef de cuisine at Blackbird, to come up with a delicious seasonal dish that can be entirely sourced from the vendors at Lincoln Park’s vaunted Green City Market, Chicago’s biggest outdoor food bazaar.
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-01.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-02.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-03.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-04.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-05.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-06.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-07.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-08.jpg)
![Illustration by John Kenzie](/wp-content/archive/images/2017/0617/C201706-Farmers-Markets-Succotash-09.jpg)
We asked Ryan Pfeiffer, chef de cuisine at Blackbird, to come up with a delicious seasonal dish that can be entirely sourced from the vendors at Lincoln Park’s vaunted Green City Market, Chicago’s biggest outdoor food bazaar.