Edible Chicago

A peak into harvesting green garlic, oyster, and shiitake mushrooms at this morning in Beloit, Wisconsin.

Processing the green garlic takes time—carefully pulled from the ground, roots intact, washed, cleaned of wilted leaves all to be presented near picture perfect at market.

Green garlic is a fragrant allium used from root to tip, great in marinades, pestos, dressings and so much more. And according to Jerry Boone, the roots make for a great fried snack or topping!

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Our latest issue dives into , the nonprofit using agave spirits to support rural Mexican communities through projects like water access and replanting.

Tomorrow, April 8 at 6pm, you can experience that work firsthand at with a guided tasting that puts the “hand of the maker” front and center. The tasting will feature three agave spirits made from the same agave, in the same place, by three different mezcaleros: Marcelino Plancarte, Raul Pedraza Padilla, and Jorge Perez.

A set of three 200ml bottles will be available for purchase after the tasting. Check out marz.beer for additional details or take a peak at our digital issue at the LIB to read more about .