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 give 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.
Bill and Nan Krelle of Double K Christmas Tree farm have returned to the Saturday market with a steady supply of Silver Tip trees in a variety of sizes. Bill, a licensed forester, harvests the trees on 40 acres of land in the Sierra Nevada Mountains. Bill and Nan’s Silver Tips have won the state grand champion award seven times—giving the Krelle’s the honor of presenting trees to Governors Wilson, Davis and Schwarzenegger. Alongside their trees Bill and Nan will also have sugar pine cones and holiday swag for all your decorating needs. For the next three Saturdays, look for the special tree loading zone in front of their booth on the north side of the market from 8 am–1 pm.
John Lagier and his partner Casey Havre of Loulou’s Garden have teamed up to create a new line of jams, jellies, and pie fillings called Loulou Lagier. Their newest creation -- Bing cherry jelly—is made with cherries grown on Lagier’s Ranch in Escalon and is one of Casey’s favorites. She suggests serving it on ice cream with shaved chocolate or reducing it with a bit of balsamic vinegar to create the perfect glaze for a holiday roasted duck.
This Saturday at the market we’ll be celebrating turnips, Brussels sprouts, cauliflower and other members of the brassica family at the Brassica Bash. Stop by our Brassica Education booth and learn about the many varieties of Brassica you’ll find at the Ferry Plaza Farmers Market, get tips on growing your own brassica’s and pick up cooking ideas and recipes to take home. CUESA Market Chef Sarah Henkin will also be whipping up a batch of her warm and creamy cauliflower soup to taste and enjoy.
Also on Saturday, directly following the market from 2:30–5:30 pm, Scott Beattie, author of Artisanal Cocktails, and Marko Karakasevics of Charbay Distillery will lead a hands-on cocktail class in the CUESA kitchen demonstrating three drinks from Scott’s book—the Meyer Beautiful (My, You’re Beautiful), the Pelo del Perro (Hair of the Dog), and the classic margarita—all highlighting winter citrus. Scott’s class will include instruction on garnish how-tos, foams, and rim sugars and salts. Drinks will feature Charbay’s small-batch spirits and fresh, seasonal fruit from the market.