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Market Watch: Peas, Potatoes, Apricots

English peas are back!

June is off to a delicious start at the Ferry Plaza Farmers Market, with the first field-grown tomatoes and cucumbers already making their debut. In addition to the return of your favorite summer fruits and veggies, this month brings some exciting new additions to the market. Here’s what’s not-to-miss this June at the Ferry Plaza Farmers Market:

Royal Blenheim apricots: With its diminutive size, green shoulders and speckled skin, the Royal Blenheim might not be the prettiest apricot at the market, but it sure is one of the tastiest. The complex sweetness of the Blenheim makes it ideal for jams and desserts—but you’ll have to act fast if you want to get your hands on this year’s crop. Farmer Bill Crepps of Everything Under the Sun expects to harvest the Blenheim’s for about one more week before they’re gone for the season. Find them at his stand this week at the Thursday and Saturday markets.

New vendors at the Saturday market: On June 22,we’ll welcome Thursday market vendor, Sow, with their freshly pressed, market-inspired juices, to the Saturday lineup. That Saturday we’ll also be welcoming a new seller, Cremeux ex Machina, who will be serving seasonal, California-style gelato and sorbetto, just in time for summer. Jenny Ko and Alex Saneski, the masterminds behind Cremeux ex Machina, make their creamy treats on the same organic dairy farm where they source their milk. Jenny explained that their operation is unique because most ice cream or gelato makers don't start from raw milk, as they do, and most don't source their milk from a single farm. At their stand, they’ll offer a rotating selection of flavors, including nectarine sorbetto with fruit from Tory Farms, blueberry sorbetto made with berries from Triple Delight Blueberries, and salty caramel gelato using Recchiuti caramel.

New potatoes:  These freshly dug spuds are back, and now is the time to snap up some of my favorite varieties, like Mountain Rose, Bintje and Princess la Ratte. New potatoes are best enjoyed roasted or in a summery potato salad with fresh English peas and an herbaceous dressing. Find them now at Thomas Farm and Little Organic Farm.

Food Wise Tours: Tour the Tuesday market with CUESA’s market chef, Elianna Friedman, to get the inside scoop on what’s in season, plus tips and tricks for making the most of your market finds at home. Each tour will highlight a different farm and feature samples of a dish made with ingredients from that farm and a recipe to take home. Food Wise Tours are free, open to the public and held every other Tuesday through the end of August. The next tour will be on Tuesday June 17 and will highlight English peas from Iacopi Farm.