If anyone has the inside sccop when it comes to the Ferry Plaza Farmers market it's Lulu Meyer, associate director of market operations at CUESA. You'll see her at the market, rain or shine. Every week, she'll be giving us her short list for the market—just in time for Saturday shopping. Go to cuesa.org for more information about farmers, what's in season and market goings-on.
Planning and preparation is well underway for CUESA’s biggest fundraiser of the year, the seventh annual Sunday Supper to be held on October 4th. Over fifty of the Bay Area’s best and brightest chefs are creating seasonally inspired menus for the evening that will kick off with a cocktail reception held in the Ferry Building Marketplace from 5:30 pm to 7 pm. Guests will enjoy one of the signature market based cocktails being created especially for this evening, a glass of wine from one of the four participating local wineries and nibble on over two dozen hor d’ouevres as they stroll the candle lit nave. At 7 pm, guests will ascend to the 2nd floor for a five course dinner complete with wine pairings, an auction and the announcement of the Year of Dining Out Raffle winners. The reception is included in the price of tickets for the dinner but if you can’t join us for the entire evening tickets may be purchased for the reception separately.
Farmer Carl Rosato of Woodleaf Farms grows over 100 varieties of fruit on his 26 acre farm in Oroville, CA. His peaches and nectarines may be done for the season but for the next month Carl will bring some of his exquisite pears that he picks only when they are ripe and ready. This week Carl will have Warren and Bartlett pears and expects to have Bosc and Comice, his personal favorite, available in the next couple of weeks.
I stop by the Rancho Gordo stand each week to peruse the selection of enticing heirloom beans and am never disappointed in what I find. Steve Sando, Rancho Gordo’s head honcho, also makes one of the tastiest and spiciest hot sauces around appropriately named Gay Caballero Very Hot Sauce. Made from deArbol chiles and a perfect blend of cloves, garlic and canela—a Mexican cinnamon—this hot sauce is wonderful with soups, salsas, and a big bowl of rice and one of Rancho Gordo’s creamy beans such as the Yellow Indian Woman or my new favorite, Vaqueros.
Point Reyes Farmstead Cheese Co. is best known for their wickedly delicious blue cheese. The Giacomini family, owners of this West Marin dairy, has recently begun making a fresh cow’s milk mozzarella perfect for pairing with the beautiful tomatoes and sweet fragrant basil available at this time of the year. Creamy and light, Point Reyes Cheese Co.’s mild version of mozzarella would also be great on pizza or in a roasted vegetable lasagna.
The summer season is beginning to wane and chestnuts recently returned to market at the K & J Orchards stand marking the first signs that fall is almost upon us. Chestnuts are fantastic in a myriad of recipes from desserts and fresh pastas to soups and salads. K & J will only have them for a few short weeks so be sure to get them before they’re gone.
