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.
Sorrel
Four Sisters Farm, from Aromas, CA is known for their delicious kiwi and delicate bunches of baby greens. I am never disappointed by whatever peaks my interest at their stand and this week, feeling inspired to up my intake of spring tonic greens, I grabbed some sorrel. The leaves were tender and had just the right amount of lemony bitterness.
Rose petal sugar
The CUESA staff got together last week and our Events Manager, Christine Farren, put together some wonderful treats fresh from the market. One of my favorites was a simple platter of plump red strawberries accompanied by a bowl of crème fraiche and rose petal sugar from Allstar Organics. Farmers Janet Brown and Marty Jacobsen make this organic rose petal sugar from the beautiful heirloom roses they grow on their property in Lagunitas. Its subtle flavor is perfect in whipped cream, sprinkled over some fresh fruit and would also be very tasty on the rim of a cocktail glass should you get inspired to summon your own inner mixologist.
Bordeaux spinach
At the Tuesday farmers market CUESA Market chef Sarah Henkin sets up her Food Wise booth during the lunch hour and passes out samples of her daily featured recipe. This week she made a spring salad highlighting Bordeaux spinach, a newer variety, that she purchased from farmer Bill Crepps of Everything under the Sun. Bordeaux spinach, with its trademark reddish stems and dark green leaves, is sweeter and more delicate than other spinach varieties and also is fantastic braised or lightly wilted.
Demi-glace
With less and less time to spend in the kitchen I can definitely appreciate a short cut or two. Now, thanks to Marin Sun Farms, I don’t have to sacrifice the flavor and complexity that a homemade demi-glace can add to any sauce. Starting this week rancher David Evans, will be bringing beef, goat and lamb demi-glace to the Saturday market.
Plant starts
With all the lovely weather we have been having this past week it is hard to not think about planting. Whether you have a backyard vegetable bed or just a few small pots on your fire escape or rooftop, this month is the best time to stop by and see farmer Dan Lehrer of Flatland Flower Farm and pick up some plant starts. Dan says he should have a good variety and steady supply of tomato starts and will have many varieties of peppers and squash in the coming weeks.
