The market will be all abuzz this Saturday as we celebrate the hard work of the bees at the Honey Festival. From 10 am until 1 pm Marshall’s Farm Natural Honey’s Helene Marshall will be manning our Ask the Beekeeper Booth to answer questions about honey production, hives and beekeeping. She’ll also have samples of some of her favorite varieties of honey available from Marshall’s Farm and culinary tips for using honey.
Since taking the position of Executive Chef for Prather Ranch Meat Company, Erica Holland Toll has been busy.
Erica is working on revamping and creating some new sausage recipes for the company to sell at Prather’s shop inside the Ferry Building. She’s also developing a menu for the new restaurant and retail space they will be launching sometime later this year
A recent sunny, brisk day at the market found Gitane’s Executive Chef, Bridget Batson, shopping and tasting her way through the crowd. What caught her eye first was the beautiful bunches of spring onions nestled among the carrots and beets at Star Route Farms. One of her favorite spring vegetables, these young tender onions are sweeter and milder than their late season relatives.
Late winter is the perfect time to warm up with an apertivo or two and on Wednesday, February 23rd you can do just that at the first Farmers Market Happy Hour of the year. Tickets include two full-sized cocktails from the team of the highly anticipated Locanda set to open in March. Both cocktails––one a riff on the classic Negroni and the other an original creation––will feature Campari. There will also be 10 sample-sized sips from the bartenders at Rye, Azul, Hotsy Totsy, Beretta, Burritt Room, 15 Romolo, Bar Adagio, Prospect, Chow and Blackbird.
If you’re going to celebrate the wonders of local citrus, now is the time to do it. Many varieties are at the peak of ripeness and others should be nabbed now before their seasons wind to a close. Winter may be slowly succumbing to spring (and the berries that come with it), but right now it’s hard to turn a corner without running into a tangy, sweet example of this cold weather favorite.
California ranks second only to Florida in citrus production and at the Ferry Plaza alone there are more than 15 farms bringing the fruits to market each year.
After eight years at Boulevard Restaurant working with Nancy Oakes and Pam Mazzola, chef Ravi Kapur opened Prospect last summer to almost instant fanfare. In the seven months since Prospect opened its doors the restaurant has seen its share of seasonal menu changes. It has effortlessly transitioned from summer to fall and now is in the midst of highlighting the best of winter produce.
Chef Jason Fox has been shopping at the market since his days as Executive chef at Bar Tartine. Late last summer he opened Commonwealth with partner and Mission Street Food co-founder, Anthony Myint and is once again supplying his kitchen with seasonal fruits and vegetables from the farmers at the Ferry Plaza.
Choosing what to have for lunch at the Thursday market is always one of the hardest decisions of the week for me. The vendors at the market are so creative and the seasonal specials always so enticing that in the year and a half since we re-launched the market, I’ve rarely eaten the same thing twice.
This week’s Tuesday market took place on a gorgeous winter day; it was sunny and crisp out and the farmer’s stands were brimming with winter produce. The chefs too were out in abundance picking up ingredients for their menus. I stopped to chat with a few of them to find out what they were shopping for and out how they would feature them.
Mark Sullivan, Executive Chef of Spruce Restaurant, comes to the Ferry Plaza Farmers Market weekly to pick up fresh fruit, heirloom vegetables and a little inspiration. Mark’s menu changes seasonally and the smells and tastes at each farmers’ stands are an important part of his creative process. Mark’s kitchen is also supplied with herbs and vegetables from the restaurant’s private farm, SMIP Ranch.