Farmers Markets: June 12

[Canice]

This is the place to post your latest findings and hope-to-finds for the market!
I'm heading down in the morning to pick up a special-order from RG and to buy basil, chard and mushrooms for the vegan lasagna. Really curious to see how that turns out. The mushrooms will actually come from Far West Fungi, inside the Ferry Building. They have a presence in the farmers' market (which is behind the building) but a much greater selection at their retail outlet inside.
I'll also be getting strawberries, for sure, and probably peas. The rest is up to whim!

[Anne]

I just found out that we are going to have a farmer's market Saturday mornings for the next 8 weeks. It will be for locally grown veges and flowers, wild eddibles, jams - jellies- etc. made with locally grown or wild picked, baked goods made with local/wild grown, local made crafts, and seafood. Whooieee! I can hardly wait to see what is there.

[cvgirl81]

This Sunday after church, we are stopping in at the Jack London Square farmers market. Really looking forward to that. They have a lot more choices than our small local one on saturdays. One saturday I will make it to the Farmers Market at the SF Ferry Bldg one day soon.
I will be looking for salad greens, cucumbers and early veggies.

[heavy hedonist]

I'm looking for cherries, and every veg that will make a meal without necessarily having to be cooked-- Saturday at the market is really my shopping for the week-- the base of all my meals. the fill-ins come later, but i'm trying to keep 'em to a minimum, including making my own bread on cool days so th DH can have his sandwiches for lunch.
also hoping for some other piece of fruit to make our Living oatmeal with.

[helios7]

I picked up our farm share this morning. I love going to the actual farm to pick up our veggies - such a difference from city CSA pickups! I also love that I get to choose what I want. We get "10 units", and you choose what you want. Today two pints of strawberries was one unit, for example. I definitely chose those!

I chose beets, chard, kale, spring onions, a double share of sugar snap peas, patty pan squash, dandelion greens, strawberries and garlic scapes. We will have lots of fun cooking in our house!

This afternoon we're going to check out our town's first farmer's market. It'll be held weekly, and I think it should be fun. Hopefully it'll have some fun stuff ... fingers crossed.

[Natasha]

All I know for sure is strawberries. The rest will depend on how things look and how I feel. :)

[Canice]

...
also hoping for some other piece of fruit to make our Living oatmeal with.
Is this posted somewhere? I'm intrigued. And good for you for making the market your primary source :cool:


I picked up our farm share this morning. I love going to the actual farm to pick up our veggies - such a difference from city CSA pickups! I also love that I get to choose what I want. We get "10 units", and you choose what you want. Today two pints of strawberries was one unit, for example. I definitely chose those!

I chose beets, chard, kale, spring onions, a double share of sugar snap peas, patty pan squash, dandelion greens, strawberries and garlic scapes. We will have lots of fun cooking in our house!
....
That is an awesome system!! And what a haul! Hope you'll come back and let us know what you made :)

[Natasha]

We got there early, but just got a flat of strawberries and a few tomatoes for a recipe I want to try. We tried some strawberries already and they were delicious.

Happy hunting, all!

[LakeMartinGal]

Reported King Angels for the ads in the sig line.

[Canice]

Reported King Angels for the ads in the sig line.

Also for selling stationery without knowing how to spell it.

[heavy hedonist]

This afternoon we're going to check out our town's first farmer's market. It'll be held weekly, and I think it should be fun. Hopefully it'll have some fun stuff ... fingers crossed.

go, go, it takes them a while to grow! good luck!


Is this posted somewhere? I'm intrigued. And good for you for making the market your primary source :cool:


as soon as it opens, it IS my primary shopping for the week, every week. Posted before, but here it is-- perfect for summer:

Living Oatmeal (4 servings)

2 C oats groats (steel-cut oats, often called Irish oats-- such as McCann's)
soaked 8-12 hours in cool water, rinsed and drained

1 1/2 C raisins, soaked 1 hour in water to cover, save soak water

2 C chopped fresh fruit such as bananas, apples papayas-- blueberries!

1 tsp ground cinnamon

In food processor, combine oats, raisins and their soak water, and process until almost smooth. Add 1 C chopped fruit and cinnamon. Pulse 30 seconds to blend.
Transfer to individual bowls, top with the remaining fresh fruit and extra cinnamon if desired.

***Mari's notes-- we love this! it needs no sweeteners or milk. Our favorite mixture is half a banana and half an apple blended in, the rest on top with the addition of strawberries or peaches. You can also add some raw almonds that have been soaked overnight like the oats, then rinsed and drained, though I like them best soaked for a half hour.

This recipe originally appeared in Vegetarian times, June 1998, the author was Renee Underkoffler.
_________________


And the farmer's truck broke down today-- so NO veg or fruit at my market; we had fresh roasted coffee from a new purveyor, jewelry, tie-dye, plants, and hand-made pastas, plus some church ladies selling dip mixes & knives (???).
sigh.

[Tangerine]

I left early this morning for the Saturday Farmers' Market, trying to beat the rain, but while I was there raindrops starting falling, and just after reaching the parking garage, a real downpour began. So, another rainy day. But rain is good, as we need to refill the reservoir's water level.

So, after bumping into a former English professor at an herb stand, and after talking local theater with someone passing out flyers, I bought tomatoes, blueberries, and local asparagus. It was a lovely morning.

Last summer, I actually met a Cooking Light person who helps a friend at a stand at this Farmers Market! I met her on CL, and then introduced myself at her booth.

This morning, I brought fresh local plums to give to her, but the woman whose booth she shares said she was on vacation. When I asked where, the woman was not very friendly at all. Even though I enjoyed this morning's visit to the Farmers' Market, this did make me feel a little uncomfortable. I just tried not to worry about it, and continued my pleasant experience at other people's booths.

What I was really hoping to find today was the stand that has very, very tall cosmos plants. Last year I bought seven white fully-grown cosmos, taller than I am (!), and they were dreamy in the garden. I think it's still a little early for them at this point.

Last week I bought a beautifully bushy thyme plant. It smells and tastes heavenly. Very potent. Does anyone have anything they like to use thyme for? I'd love some ideas.

Happy day,
Tangerine

[EmptyNestMom]

This morning I bought some asparagus, strawberries, kale, broccoli, radishes, orange and red beets, some funny looking garlic greens (they are all curly and they said that the garlic forms on the top of that stem??), some salad turnips(I think?) and one cucumber. All of the items at the market have to be locally grown or made. Oh I do love going to the farmers market!!!!:D

I am going to be busy this week using up everything so I can go again next Saturday ;)

[heavy hedonist]

Last week I bought a beautifully bushy thyme plant. It smells and tastes heavenly. Very potent. Does anyone have anything they like to use thyme for? I'd love some ideas.
Happy day,
Tangerine

it's so nice with olives of any kind, but i think particularly bitter-salty kalamatas and that ilk...
i throw it by the stem into any roasting veggies, too. it's very good with any kind of onions, too.

[lantana]

Our farmers' market is finally growing in size, and it is the season for everything ripening at once! I bought blueberries, blackberries, 2 cantaloupes from the best melon seller I've ever met, green peppers, tomatoes, and a bag of perfect jalapenos.

Nothing so exciting to cook, but I am making a giant fruit salad for our group brunch tomorrow. I have also been making different types of agua fresca drinks to keep us from drying up and blowing away in this heat. Last week I made two: watermelon and blackberry. The watermelon agua fresca is like summer in a glass to me. It is very refreshing. It feels like it should be doing your body good--such a great deep pink color. I heated the blackberries with some sugar to get more of a deep flavor from them before making the blackberry agua fresca.

Here is a link (http://www.foodnetwork.com/recipes/appetite-for-adventure/agua-fresca-recipe/index.html)to a recipe that I used as a starting point for melon agua fresca.

[Tangerine]

Thank you, heavy hedonist. I've printed out your suggestions, they all sound delicious.

Tangerine

[oct2189]

I got gai lan, round zucchini, blueberries, plums, peaches, broccoli, swiss chard, green beans,eggs, and kholrabi.
DH also got a grilled cheese sandwich from Hog Island after which he said he "could now die happy.":p












Living Oatmeal (4 servings)

2 C oats groats (steel-cut oats, often called Irish oats-- such as McCann's)
soaked 8-12 hours in cool water, rinsed and drained

1 1/2 C raisins, soaked 1 hour in water to cover, save soak water

2 C chopped fresh fruit such as bananas, apples papayas-- blueberries!

1 tsp ground cinnamon

In food processor, combine oats, raisins and their soak water, and process until almost smooth. Add 1 C chopped fruit and cinnamon. Pulse 30 seconds to blend.
Transfer to individual bowls, top with the remaining fresh fruit and extra cinnamon if desired.

***Mari's notes-- we love this! it needs no sweeteners or milk. Our favorite mixture is half a banana and half an apple blended in, the rest on top with the addition of strawberries or peaches. You can also add some raw almonds that have been soaked overnight like the oats, then rinsed and drained, though I like them best soaked for a half hour.

This recipe originally appeared in Vegetarian times, June 1998, the author was Renee Underkoffler.
_________________



Do you think I could use buckwheat groats?

[Canice]

Well, that was just a lot of fun! It was HOT (80˚+ I think) but not too bad. As noted above, I only needed chard, mushrooms and dried beans, but later remembered I have to get a BD present in the mail on Monday, and decided to get stuff from the market/inside the Ferry Building. Then the ex called and asked if I wanted to meet up there since he had to go into the office today. I love going to the market with him because a) he's not price-sensitive and b) he makes these crazy green smoothies every day, so he'll buy all those really unusual baby greens you (er, I) don't see anywhere else: all kinds of spicy, odd ones. Oh, and c) he takes all my suggestions :D Vicarious shopping is good.
He bought chard and red carrots, several kinds of said greens, tomatoes, cucumbers, peaches, apricots, beets, and spinach. Don't remember what else.
I came home with a pane rustico, chard, 5 types of mushroom, peaches, organic brown rice, two types of RG bean, RG Indio dried oregano (for the BD gift), sweet peas, organic French herb salt and organic herb facial mist (also for BD gift), and went inside for a jar of burnt-caramel sauce, also for the BD basket. Sampled 4 types of mint, and really wished I had a use for at least one of them :(
I bought the beans and rice first and of course they are heavy. One neat service at this market, though, is the "Veggie Valet" where you can drop off your stuff (like a coat-check) and keep on shopping.
I was well-fortified with a good breakfast from a great neighborhood restaurant that now has a spot at the market; Korean-inspired, but with the whole local/seasonal/organic thang. After much experimenting, I think I've found my go-to breakfast spot at the market.





Last week I bought a beautifully bushy thyme plant. It smells and tastes heavenly. Very potent. Does anyone have anything they like to use thyme for? I'd love some ideas.

Happy day,
Tangerine
Sounds like a great day at the market, Tangerine, in spite of the uncomfortable encounter (stuff like that can be a bit of a buzz-kill if you let it, I know).
Thyme is my single most-used herb. In fact, I was really tempted to buy a bunch of lemon thyme today, but I still have some of the, er, "garden-variety" in the crisper. I use it in any potato, mushroom, or onion dish, and now that corn is in season, I'm using it in corn sautés and soups. Gosh, any pan sauce or béchamel. I just toss in a few whole sprigs, let the little leaves cook off, and toss the branches. I do not enjoy pulling them off manually :o .


This morning I bought some asparagus, strawberries, kale, broccoli, radishes, orange and red beets, some funny looking garlic greens (they are all curly and they said that the garlic forms on the top of that stem??), some salad turnips(I think?) and one cucumber. All of the items at the market have to be locally grown or made. Oh I do love going to the farmers market!!!!:D

I am going to be busy this week using up everything so I can go again next Saturday ;)

Good haul! I'm suddenly hankerin' for a beet and citrus salad.
I really like those little turnips; crispy and peppery, like radishes :)
Those are garlic scapes you bought, and they are fantastic in scrambled eggs or with pasta. I've seen recipes for pesto made with garlic scapes and, I think, almonds. I'd like to give it a try, but fresh garlic is done for the season here.

Our farmers' market is finally growing in size, and it is the season for everything ripening at once! I bought blueberries, blackberries, 2 cantaloupes from the best melon seller I've ever met, green peppers, tomatoes, and a bag of perfect jalapenos.

Nothing so exciting to cook, but I am making a giant fruit salad for our group brunch tomorrow. I have also been making different types of agua fresca drinks to keep us from drying up and blowing away in this heat. Last week I made two: watermelon and blackberry. The watermelon agua fresca is like summer in a glass to me. It is very refreshing. It feels like it should be doing your body good--such a great deep pink color. I heated the blackberries with some sugar to get more of a deep flavor from them before making the blackberry agua fresca.

Here is a link (http://www.foodnetwork.com/recipes/appetite-for-adventure/agua-fresca-recipe/index.html)to a recipe that I used as a starting point for melon agua fresca.
LOVE agua fresca!
Every now and then I see something noted on a farmers' market thread and realize it's something I have never-ever seen in a farmers' market - now melon is a new one. I don't think I've ever seen melon at a farmers' market.


I got gai lan, round zucchini, blueberries, plums, peaches, broccoli, swiss chard, green beans,eggs, and kholrabi.
DH also got a grilled cheese sandwich from Hog Island after which he said he "could now die happy.":p
Jill, were you at Ferry Plaza?? I've never had HI's grilled cheese, but heard it was a good one. Really missing working in Levi's Plaza :(

[oct2189]

Jill, were you at Ferry Plaza?? I've never had HI's grilled cheese, but heard it was a good one. Really missing working in Levi's Plaza :(

I was! We thought the weather would be cooler. Yeah, no, it wasn't.:rolleyes:
What was that breakfast spot?

[zwieback]

I went to our local farmer's market today and was a little disappointed. :( Every vendor had the exact same stuff and the most exotic thing anyone had was okra. :rolleyes: Nearly all of the yellow squash, zucchini, peaches and plums were tiny, too. I don't think I've ever seen them so tiny - peaches & plums were a little larger than golf balls and the diameter of the zucchini was probably the same as a quarter and they were only, at most, about 6 inches long.

I did buy a little bit, though. I bought some corn on the cob, zucchini (one vendor had normal sized zucchini), 2 eggplants, some peaches (small, but did have more flavor than most I've had in a long time) and a cantaloupe. Nothing too exciting, but it kind of stinks to go all the way out there and not get something. :(

[Canice]

I was! We thought the weather would be cooler. Yeah, no, it wasn't.:rolleyes:
What was that breakfast spot?

Not much better than the Valley, was it? :( I was talking to a guy working at Stone House, and he was fanning himself, looking miserable. "Is it better outside?" he asked. He seemed almost glad to know it was even worse in the farmers' market -- but the FB was crazy-packed!

The Korean place is great! Perfect for me, since I don't like traditional breakfast and also don't want to stand in line for 30 minutes for the porchetta sandwich. Namu (http://www.namusf.com/). Today I had the Garlic Chicken Omurice. Love Primavera and Cap'n Mike's, but Namu is quicker. But they're all so different..

[Tangerine]

Thanks, Canice. Yummy, lemon thyme sounds very good! I've printed out all your good suggestions for thyme, and I know what you mean about plucking the teeny leaves off. Your method is much better.

Cheers,
Tangerine

[Anne]

Well, I had a bit of hope that there might be local produce from someone who got their garden in before I did. The only items were rhubarb (which I have) and garlic scapes. There were some great breads and a variety of jams and jellies and baked goods. It will be interesting to see what shows up throughout the rest of the summer.

Tangerine - I like both thyme and lemon thyme with fish - expecially Mexican style fish tacos.

[amyvn]

Every now and then I see something noted on a farmers' market thread and realize it's something I have never-ever seen in a farmers' market - now melon is a new one. I don't think I've ever seen melon at a farmers' market.


Canice, are you saying you've never seen anyone selling melons at the farmer's market? That's interesting, since they're all over ours. I wonder if the bay-area climate makes them harder to grow, with the cooler weather.

I also have two very healthy thyme plants. My favorite way to use up large quantities is in the green sauce the Deborah Madison makes for the summer squash frittata with green sauce.

Summer Squash Frittata with Green Sauce
Edward Espe Brown and Deborah Madison, The Greens Cookbook

4 to 5 medium green or golden zucchini, or a mixture of the two (about 1 lb)
salt
Green Sauce (below)
2 Tbsp EVOO
1/2 bunch scallions, finely chopped
pepper
6 large eggs
2 oz Provolone cheese, grated (I've also used gruyere)
2-3 T Parmesan, freshly grated
1 Tbsp butter

Slice the zucchini diagonally in to slices about 1/16 inch thick, then into long, narrow matchsticks. Toss with 1/2 tsp salt, and set aside in a strainer for at least a half hour, to draw out the juices. Then squeeze out the liquid with your hands, or wrap the zucchini in a clean kitchen towel and twist hard. While the zucchini are draining, prepare the green sauce, but don't add the vinegar or lemon juice.

Heat the olive oil and add the scallions. Toss to cover them in the oil; then add the zucchini. Cook over a medium-high flame, stirring frequently until the zucchini is dry and starting to color a little, about 4 min. Remove from the heat and set aside. Season with salt and pepper if needed.

Beat the eggs well and add the cheeses, 2 Tbs of green sauce (without the vinegar), 1/4 tsp salt, and some pepper. Then stir in the zucchini mixture.

Melt the butter in a 10-in skillet, and when it foams, quickly pour in the eggs and lower the heat as much as possible. Loosely cover the pan, and cook very slowly until the eggs are mostly set, but still a little loose in the center. Slide the frittata onto onto a plate, and invert it back into the pan, or finish cooking the top side under a broiler until it's firm. Slide the finished frittata onto a serving plate. Season the green sauce with salt and vinegar; the brush or spoon the sauce over the frittata. Serve sliced into wedges.

In place of the green sauce, this can be served with sweet pepper relish.

Serves 4 to 6 (but not in my house!)

Green Sauce

2 shallots or small, freshly pulled onion, very finely diced
1/2 C Italian parsley, finely chopped
1/3 C finely chopped mixed herbs and herb blossoms: choose from the various thymes, chervil, salad burnet, lovage, hyssop, summer savory, rocket (arugula) leaves, dill, terragon, basil, marjoram
Grated peel of 1 lemon
1 glove garlic, finely chopped
3/4 C olive oil
Champagne vinegar or lemon juice to taste
salt
pepper
1-2 Tbsp capers, rinsed and chopped (optional)

Combine all of the ingredients, and season to taste with salt and pepper. For a sauce that's more tart, add the capers.

If the sauce is not to be used right away, wait till the last minute to add the vinegar or lemon juice so that the colors remain vivid and green. The herbs and oil can be combined well in advance of serving, covered and refrigerated.
Reply With Quote

[EmptyNestMom]

It's really fun to read what everyone gets...and to see what is coming in season in other parts of the country...many of the items I am waiting to ripen here in the mid-west! :(

[Tangerine]

Tangerine - I like both thyme and lemon thyme with fish - expecially Mexican style fish tacos.

Thanks, Anne, that does sound delicious.

[Canice]

Canice, are you saying you've never seen anyone selling melons at the farmer's market? That's interesting, since they're all over ours. I wonder if the bay-area climate makes them harder to grow, with the cooler weather.

Yea, I'm quite sure I've never seen melon of any sort. I know what you mean about the cooler weather but a lot of stuff comes from the hot inland areas, too. Odd. Oh, and limes: why do we get all manner of oranges and lemons and pomellos, etc. but nary a lime? Life's persistent questions..

[oct2189]

Yea, I'm quite sure I've never seen melon of any sort. I know what you mean about the cooler weather but a lot of stuff comes from the hot inland areas, too. Odd. Oh, and limes: why do we get all manner of oranges and lemons and pomellos, etc. but nary a lime? Life's persistent questions..
Down the Peninsula, the small Sunday market in Belmont has a farmer who has cantaloupe mid to late summer!

[heavy hedonist]

Do you think I could use buckwheat groats?

i don't know-- kasha is pretty chewy, and i'm not sure how it would take to this treatment. it's also bigger, isn't it? haven't cooked it for ages.
you'd have to soak it a full 12 hours, i'm thinking.

maybe try it with a half portion? if you do, and it works well, tell ME!

as is, it's not crunchy at all, but soft and slightly, pleasantly chewy.

[amyvn]

I just got back from our local market, and thought of Canice when I bought more nopales :). I also came home with cherries, strawberries, nectarines (local this time, and they do smell good although it seems early in the season for them), and a last-minute purchase of blueberries. The blueberries are from Stockton so they're not *entirely* local, but they are organic and were just too pretty to pass up. I also picked up zucchini, three small bunches of pencil-thin asparagus, two baskets of cherry tomatoes, brussels sprouts, and some green onions.

The market-to-market variability here amazes me; last week I was at the Escondido market and it seemed like everyone had beautiful beets, radishes, and greens; but the market in our neighborhood had a lot more squashes, beans, and fruit. That may be partly the very different ethnic makeup of the neighborhoods, but I wonder.

Amy

[Canice]

The market-to-market variability here amazes me; last week I was at the Escondido market and it seemed like everyone had beautiful beets, radishes, and greens; but the market in our neighborhood had a lot more squashes, beans, and fruit. That may be partly the very different ethnic makeup of the neighborhoods, but I wonder.

Amy

Heh, I did go to the Mexican market on Sunday for nopales! Oh well, they did come with the needles removed, which was a plus. Last time I had one lodged in my thumb for over a week!

As for the variation, we have about a dozen farmers' markets here in a given week and while there are some that are more similar than others, the two largest ones are so vastly different you wouldn't even know you were in the same city! The more ethnic ones are interesting -and a lot cheaper- than the mainstream ones, but most of the stuff just can't compare in quality. Also, almost everything at the big, Ferry Plaza market is organic, which is a big plus for a lot people.

[oct2189]

i don't know-- kasha is pretty chewy, and i'm not sure how it would take to this treatment. it's also bigger, isn't it? haven't cooked it for ages.
you'd have to soak it a full 12 hours, i'm thinking.

maybe try it with a half portion? if you do, and it works well, tell ME!

as is, it's not crunchy at all, but soft and slightly, pleasantly chewy.
Also, do groats soak at RT or in refrigerator? Thanks!

[aiemster]

Down the Peninsula, the small Sunday market in Belmont has a farmer who has cantaloupe mid to late summer!
I live in mid-Michigan and starting in mid to late summer we have so many melons at my Farm Market. I have found some different types of watermelon and love them! I guess that's one advantage to Michigan.

[ssusan]

Hi Tangerine. Sorry to have missed you on Saturday. And sorry my partner was abrupt with you. I'm afraid I left her solo. My husband and I were in Northern Vt. We were north of the rain on a lake in the mountains and it was beautiful. 4 miles from the Canadian border.
I will be there on Saturday and then away the next weekend. After that I am here the rest of the summer.
I get farmers' market withdrawal when I am not there.
-Susan

[Tangerine]

My husband and I were in Northern Vt. We were north of the rain on a lake in the mountains and it was beautiful. 4 miles from the Canadian border.
-Susan

Hi Susan. Happy to hear from you. It sounds like you and your husband had a very lovely vacation in beautiful Vermont. Saturday we're going to the Old Deerfield Craft Fair, but I look forward to seeing you at the farmers' market when you're back in a couple of weeks.

~ Tangerine

[LakeMartinGal]

As for the variation, we have about a dozen farmers' markets here in a given week and while there are some that are more similar than others, the two largest ones are so vastly different you wouldn't even know you were in the same city! The more ethnic ones are interesting -and a lot cheaper- than the mainstream ones, but most of the stuff just can't compare in quality. Also, almost everything at the big, Ferry Plaza market is organic, which is a big plus for a lot people.I know you appreciate this market! I still remember seeing basil by the bunch that was bigger than some of the romaine lettuce we see here! <sigh> I guess the local markets are just not doing it for me!;)

[Canice]

Giggle. Got this FB update this morning, from the group that puts on the farmers' market: "Sour cherries in the market today! and Anthony Bourdain." Is that redundant?

[LakeMartinGal]

giggle. Got this fb update this morning, from the group that puts on the farmers' market: "sour cherries in the market today! And anthony bourdain." is that redundant?
lol!:d

[heavy hedonist]

Also, do groats soak at RT or in refrigerator? Thanks!

sorry, i just saw this; at room temp. you have to refrigerate
the raisins and soak water separately, as said, if you soak them the night before using. but the oats just sit on the counter like beans soaking.

i love this stuff so much with strawberries....