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.
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.
Last year when we re-launched the Thursday Ferry Plaza Farmers Market we were hoping to create a place where the tastiest, seasonal ingredients would be available to take home in their raw form and would also be showcased on the menus of our prepared food vendors. Many of these chefs and food artisans were familiar to me as regular market shoppers, supplying their restaurant and commercial kitchens with ingredients from Ferry Plaza farmers each week. This is why brothers Dennis, David and Daniel Lee, the owners and masterminds behind the now highly lauded Namu Restaurant, and devoted farmers market supporters seemed like a perfect fit.
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.
Pastry chef William Werner has spent the last several months preparing for the opening of Tell Tale Preserve Company, a French inspired modern pâtisserie and delicatessen located on Maiden Lane. Though William had hoped to open Tell Tale’s doors by mid-September, as these things often go, the start date has been pushed back until early December.
Market Watch: Shopping the Ferry Plaza Farmers Market with Richie Nakano and Kitty Gallisa of Hapa Ramen
Earlier this year when Richie Nakano, Nopa’s then sous-chef, approached me about an idea for a ramen stand at the Thursday market, I was intrigued. Once I saw the menu –hand pulled noodles, house made broth, organic, seasonal produce-- I was hooked. Richie explained that he and his business partner Kitty Gallisa, both self-proclaimed ramen lovers, had been hatching a plan to create a business of their own focused on this traditional Japanese noodle soup. They planned to call it Hapa Ramen.
Every week, Lulu Meyer brings us the best of the Ferry Plaza Farmers Market and the chefs that shop there.
John De Wolf, sous-chef at Saison, is something of a farmers market junkie. He can be seen weekly at each of all the three Ferry Plaza Farmers Markets. He’s often alongside Saison’s executive chef Josh Skenes, pushing around a chef cart, selecting items for the menu, and chatting with the farmers.