Ruth Moser, chef and manager at Mika’s Bistro, 112 S. Main St., Eureka, cooks using produce raised without chemicals by Henry Brockman on his nearby farm.

Moser, a graduate of the culinary school at Joliet Junior College, has cooked in hotels around the country and in Switzerland. The former pastry chef is now back in her hometown of Eureka running the daily operations at Mika’s Bistro where the menu changes seasonally and includes a selection of chef-prepared items in a take-out cooler.

At the May 11 cooking demonstration, Moser used early spring produce including rhubarb, chives, sorrel, choy, beet greens, lamb’s quarters and green garlic in “quick and easy recipes.”

Brockman has farmed following organic practices on his rich, chemical-free bottomland between Congerville and Eureka for 23 years. He is taking applications for his CSA. For more information visit his website at http://www.brockmanfamilyfarming.com/henrys-farm.

For more information on Mika’s, visit the Facebook page at https://www.facebook.com/MikasBistro/