Elianna Friedman is no stranger when it comes to the Bay Area food scene. As a program coordinator for the San Francisco Food Bank, she created cooking and nutrition classes for the organization’s low- income participants. At Congregation Beth El in Berkeley, she led classes on food justice and, hunger education and acted as chef and kitchen manager for their family dinner program, “Home for Dinner.” In 2010, she took on the role of Market Director for the New Taste Marketplace, which showcases small local food producers monthly at St. Gregory’s Church in Potrero Hill and is a community fundraising event for the SF Food Pantry.
Two weeks ago one of the Ferry Plaza Farmers Market’s founding farmers, Nigel Walker of Eatwell Farms, was diagnosed with a cancer of the blood that has primarily attacked his spine. Nigel has always been a farmer with great tenacity and spirit and even a diagnosis of cancer has not slowed him down. In a letter posted on the Eatwell website last week Nigel said, “I have everything to live for and quite frankly have only just got up to speed. I was asked by a doctor about my mental health, asking if my glass was half full or half empty. My reply was overflowing.
Winter citrus is finally abundant at the Ferry Plaza Farmers Market and, with new varieties appearing each week, many of the city’s best and brightest chefs will be snapping it up through the winter months. On Saturdays you’ll find them congregating behind the booth at Hamada Farms, waxing poetic about how they’ll be using those Bearss limes or Oro Blanco grapefruits as they wait for farmer Clifford Hamada to fill their orders.
At the Ferry Plaza Farmers Market, mushrooms can be found year round at Far West Fungi’s booth. Many of the best varieties are abundant or only available in the cool wet winter months. To showcase mushrooms at their peak chef James Stolich of Cook with James stopped by the CUESA kitchen recently to sample his recipe for Pasta con Fungi Misti.
Shopping locally for the holiday season is easy at the Ferry Plaza Farmers Market. Everything you need from decorations and recipes for your holiday gatherings to gifts for your friends and family can be found each week at the market. Here are some ideas to get you in the spirit:
Christmas Cake- Each one of these seasonal treats from June Taylor is made by hand using fruits from local farms macerated in aged private reserve port from St George Spirits. Enjoyed with tea or a nice glass of sherry, June’s version will put to rest any prejudices you may have against this holiday classic.
This week at the market the owners of Contigo, one of my favorite restaurants in the city, were shopping at the market with their daughter Tilden in tow. Brett Emerson, his wife, Elan, and young Tilden can be found at the market every week searching for ingredients for their Catalonian-inspired menu. This week their list included radicchio, persimmons, apples, potatoes and Warren pears from Frog Hollow Farms.
Market Watch: Black Apples, Feiojas, Buddha's Hand Citron and Other Oddities Come to the Ferry Plaza This Fall
It’s hard to pick a favorite fruit or vegetable at the Ferry Plaza Farmers Market, particularly at this time of year. The weather is rapidly changing and the transition towards winter has already begun. This week many of my favorites are back and available—though some only for a limited time. Here are the top five not to miss this week:
Despite the lingering presence of pluots, musk melons and berries, summer is gone and the autumn season is well upon us at the Ferry Plaza Farmers Market. Early fall favorites like Frog Hollow’s Warren pears, fresh dates from Flying Disc and raw olives from Bariani and Knoll Farms have been here for
a few weeks already but the production of other seasonal staples like pomegranates, sunchokes, persimmons and winter squash is just starting to ramp up.
Starting next Tuesday, October 11th, lunch options at the Tuesday Ferry Plaza Farmers Market will be increasing with the addition of Wise Sons Jewish Deli. Owners Evan Bloom and Leo Beckerman, along with partner Joe Wolf, will be serving up pastrami sandwiches on house made rye with sides like fingerling potato salad and coleslaw, all featuring seasonal ingredients. Lox sandwiches, on Beauty’s Montreal-style bagels, will be topped with pickled and fresh market veggies.
Chef Joshua Clever was in the CUESA kitchen this week to show us a simple bread salad recipe featuring ingredients that embody the market in early fall. Joshua had stopped by to join us at Tuesday’s Food Wise Booth-- one of two free cooking programs offered at the Ferry Plaza Farmers Market each week.