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Market Watch: The Asparagus Has Sprung!

The Ferry Plaza Farmers Market's Lulu Meyer gives us the fresh scoop every week.

We’re feeling the first twinges of Spring Fever at the market as the days have gotten longer and the weather is finally warm. The Thursday market is the perfect place to escape from your weekday routine, enjoy some of this gorgeous sunshine all perhaps while indulging in a duck fat braised pork shoulder taco topped with spicy fish sauce from this week’s Tacolicious guest chef, Alex Ong of Betelnut Restaurant. Still hungry after tacos? Then you may want to find out why Namu's Okonomyaki has been getting so much praise lately or opt for a juicy 4505 burger with all the fixings. On your way out be sure to pick up a few lovely bunches of freesia—on special this week, 3 bunches for $10—at Thomas Family Farms, a scoop of the not to be missed Bergamot Almond sorbet from Scream Sorbet. You can also support your local asparagus grower by picking up some nice stalks to take home for dinner from Zuckerman Farm.

Speaking of Asparagus, this Saturday we’re celebrating everyone’s favorite spring vegetable at the annual Asparagus Festival. Join us in the CUESA Kitchen starting at 11 am to find out more about how asparagus is grown and some of the issues currently facing growers in California. You can also grab some recipes to take home, and watch two asparagus-centric cooking demonstrations from chef Peter Rudolph of Madera Restaurant and chef David Bazirgan of Chez Papa Resto. After checking out the festivities if you’re in need of an immediate asparagus fix, CUESA’s own Chef Sarah and her team of culinary volunteers will be whipping up roasted asparagus and goat cheese sandwiches on Acme bread for $1 each.  (All proceeds benefiting CUESA’s educational programs.)

It’s looking possible that next week will bring the return of strawberries and the first fresh goat cheese of the year from Bodega and Yerba Santa Goat Cheese Co. For now, the markets are the perfect place to embrace the first signs that spring is here.