Because everyone knows that side dishes are the best part of Thanksgiving dinner, here are a handful of ingredients to seek out at this month's Ferry Plaza Farmers Market.
Have you ever noticed that Brussels sprouts look like tiny cabbages? That's because they're both from the same plant genus, brassicas. We like to buy them still on the stalk from Iacopi Farms, a family business based in Half Moon Bay since 1962. Want to really impress mom? Roast the stalk whole and serve on a gorgeous platter. // Iacopi Farms, Tuesdays and Saturdays, cuesa.org/seller/iacopi-farm
(J. Kenji Lopez-Alt via Serious Eats)
Root tubers with a slightly sweet and nutty flavor, sunchokes are also known as Jerusalem artichokes—not be confused with Roman-Jewish fried artichokes (Locanda does a tasty version). You can cook these puppies in a variety of ways: slow-roasted, pureed for soup or sauce, or even in lieu of mashed potatoes. Find them from Petaluma's Little Organic Farm. // Little Organic Farm, Saturdays, cuesa.org/seller/little-organic-farm
At the end of a savory feast, it's tough to beat a slice of good ol' American apple pie. Make like a San Franciscan and fill yours with exotic heirloom varietals such as Rome beauties or dark-skinned Arkansas blacks with sweet honey flavor. // Devoto Gardens and Orchards, Tuesdays and Saturdays, cuesa.org/seller/devoto-gardens-orchards
(via Eat to Blog)
Swing by the booth of Brentwood's Knoll Farms and learn all about cardoons—they may look like celery, but they taste like artichokes. When eaten raw, the bitterness can be overwhelming, so try your hand at braising or, even better, dip them in batter and deep-fry for finger-lickin' goodness. // Knoll Farms, Saturdays, cuesa.org/seller/knoll-farms