CUESA’s Market to Table programs have returned to the Ferry Plaza Farmers Market, and each month we pick a seasonal item to feature and celebrate. At our Citrus Celebration this Saturday, February 16, we’re showcasing all things citrus, from pomelos to lemons. Come down to the market for a day of tasting and cooking with these winter delights.
Even in winter, the variety of produce at the Ferry Plaza Farmers Market is ever-changing. While root vegetables, winter squash and citrus seem to dominate the market right now, there are also many other seasonal, straight-from-the-farm offerings worth adding to your weekly shopping list. Here are five not-to-be-missed items at the market this February.
This Saturday, February 2nd, marks the seasonal return of the Market to Table programs in the CUESA Classroom at the Ferry Plaza Farmers Market. Every Saturday local chefs will demonstrate easy and fun recipes featuring their favorite picks from the market’s bounty. Each free Saturday program includes samples of the featured dish, recipes to take home, and a chance to ask the chefs for cooking tips. It’s a great way to get inspiration for simple, seasonal, and delicious farmers market meals you can make in your own kitchen.
There are dozens of varieties of citrus available at the Ferry Plaza Farmers Market each winter. From Oro Blanco grapefruits to Page mandarins, each variety has its own distinct flavor, acidity and sweetness, making them ideal for mixing into winter cocktails. Many of San Francisco’s most talented bartenders will be doing just that as CUESA kicks off our Cocktails of the Farmers Market series with “Gathering of the Guilds” on Wednesday, January 16.
This holiday season, you can give the gift of good food while also supporting local farmers and food artisans. As the days turn cold and rainy, farmers market vendors count on loyal customers to help sustain their businesses year-round. At the Ferry Plaza Farmers Market, you'll find the makings for wholesome winter feasts, along with unique gifts that nourish the body, the earth and the local community.
With heavy rains last week and a cooler snap in the air, it’s finally starting to feel like winter in San Francisco. I find myself craving home-cooked meals, and I take many cues for what to cook from the chefs who shop at the market each week. These days, their carts are filled high with root vegetables, citrus, winter squash in many shapes and colors, and bright bunches of braising greens—all of which make the fixings for any number of hearty, healthy, and comforting winter dishes.