Every week, Lulu Meyer brings us the best of the Ferry Plaza Farmers Market. Shop on!

Leif Hedendal is a fixture at all of our three weekly markets. On Tuesday, Thursdays, and Saturdays, you can find this local private chef at his favorite farm stands, including Blossom Bluff, where he used to work, carefully choosing ingredients for underground dinners and special events such as Meatpaper parties and Mission Street Food. In addition to catering private events, Leif has also done some time in the kitchens at Greens and Citron, and he was recently named Director of International Events for Outstanding in the Field.

I shopped with Leif this past week and talked to him about his new role at Outstanding in the Field. Leif says he’s looking forward to helping coordinate farm dinners in the late summer and early Fall in Ireland, France, Spain and England. He’ll also help plan some events for them in the Bay Area, Oregon, Washington and Vancouver areas. I also got the scoop on what Leif is planning to make for our "Market to Table" cooking demonstration this Saturday. He told me he’s working on an easy recipe for braised chard, with maitake mushrooms, green garlic and almonds.

Here are some of the other items that caught his eye this week:

• Meiwa Kumquats at Brokaw Nursery
• German Butterballs at Little Organic Farm
• Pastured eggs at Happy Quail Farms
• Carrots from Star Route Farms
• Fresh thyme from Eatwell Farm
• Snap peas from Catalan Family Farm

Stop by the CUESA teaching kitchen located north of the clock tower under the arches at 11 am on Saturday to meet Leif and taste his braised chard.