ferry plaza farmers market
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.
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.
Whether you’re planning festive time with friends or family next week, or just hunkering down for a quiet weekend -- I’m guessing you might also be dreaming of a well-stocked fridge. On Thursday, December 23rd, we’re putting together an extra special pre-holiday market for just this purpose.
Thomas McNaughton, Chef and Partner at Flour +Water is ready for the end of tomato season. He told me this last Saturday as he wandered through an unusually warm November market with his weekly shopping list. (McNaughton’s menu changes daily, so he looks to the farmers in the market for regular inspiration). While Thomas was buying some of the season’s first Meyer lemons he said he was feeling especially ready for the beginning of the gradual wind down to Winter, with it’s abundance of squashes and root vegetables.
Shopping at the Ferry Plaza Farmers Market is a family affair for chef Robbie Lewis. After 19 years in the Bay Area restaurant scene, including stints at Boulevard, 42 Degrees, Stars, Rubicon, Jardinière and Bacar, Robbie is now the Executive Chef at Oracle, where he is implementing CSA programs on all their “campuses” and introducing a range of other ideas centered around local and seasonal food. So it’s no wonder that nourishing the two most important people in his life -- son Dante and daughter Marcella - involves bringing them to the farmers market, where they can pick out their own farm fresh ingredients.
Every year around this time the CUESA office is buzzing with excitement as we approach our biggest fundraising event -- the Sunday Supper. This Sunday, October 3rd, marks the eighth time we have asked over 60 of our favorite chefs to create menus using ingredients straight from the markets for a group of dedicated supporters.
Yesterday was the autumn equinox for the Northern Hemisphere, the official beginning of fall. As the daylight hours begin to decrease our farmers are working anxiously in the fields to harvest the last of their summer crops. Over the next few weeks we’ll see tomatoes, basil and peppers alongside shelling beans, persimmons, and pumpkins as the farmers also begin to harvest their first fall crops. With daylight waning pastured egg production will slow on farms like Eatwell and Marin Sun. Autumn will also mean that many of our farmers must begin planting and planning for the winter months.
Last week Nopa’s Laurence Jossel and Nopalito’s Gonzalo Guzman, came down to the Thursday market to pick up a few things on their list including some almond meal and peaches and to see what else was looking good that day. Their car was already packed from earlier visits to both the Berkeley and Marin farmers markets, but with the late summer season in full swing they couldn’t resist a few impulse buys from the Ferry Plaza.