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.
I spotted Pohas or Cape Gooseberries at the Tierra Vegetables booth this past week. A thin lantern-like paper husk is peeled away to reveal these sweet-tart orange berries that are most commonly used for jams and tarts but work well with grilled meats and savory foods too. Farmer Lee James tells me this year’s crop will be a tad lighter than in the past but she expects to have them well into November.
Late summer/early fall harvest has begun at Allstar Organics and this week marked the triumphant return of farmer Marty Jacobsen’s cherry tomatoes—a personal favorite. Sweet and juicy, they are perfect for snacking and need little accoutrements to bring out their bright flavor. While other cherry tomatoes varieties have been in the market for some time, these Nicasio-grown treats have a much later harvest that is definitely worth the wait.
I was lucky to get to take a peek at the menus for the CUESA Sunday Supper this week. The incredibly talented chef teams are working hard on menu items that reflect the seasonality at the market, as they do every year. But there are also some new things to look forward to. In addition to the four traditional courses, our chefs have added a fifth course that will be paired with a locally brewed beer from Magnolia Brewery. At the reception guests will get to taste Hog Island Kumamoto oysters with a pomegranate-jalapeno mignonette from Chef Bruce Hill of Bix and Picco fame as well as an heirloom tomato and halibut ceviche from Sean O’Brian, of Zinnia Restaurant. The dinner includes creations by Chris Cosentino of Incanto and Boccalone, Mourad Lahlou of Aziza, Mark Sullivan of Spruce and many many more.
Your last chance for sweet summer corn from G & S Farms is coming up fast. The harvest season is rapidly coming to a close and the farm hopes to have two more Saturdays left in their market season. Stop by their stand this week and get your hands on the last few ears before they’re gone.
With corn and peaches winding down and pomegranates and early hard squash varieties starting to appear it won’t be long before basil will be making its exit as well. I love fresh pesto in the summer but also crave it in the winter and always make sure to make a little extra towards the end of the season for freezing. To make it easy on you, Knoll Farms has wonderful pound and half-pound bags of basil leaves with their own pesto recipe printed on the side for easy, no-brainer pesto making. Get them now and for the next few weeks before they too are just a faint summer memory.