Lulu Meyer of CUESA gives us the scoop on the Ferry Plaza Farmers Market and more.

Despite some rain and a bit of chill, February is shaping up to be a month for falling in love with the market all over again. While some things may be winding down, new crops are coming in, signifying that winter is slowly making its retreat. As always we are planning a host of events, including the return of our Saturday programs to help shoppers with market-based menu ideas complete with demos and recipes to take home.  Here’s a brief synopsis of some of my favorite foods and events that I’m looking forward to at the market this month. 

Fruits and vegetables that are plentiful or at their peak:
Pomelos, blood oranges, root vegetables, chicories, romanesco, baby cabbages, stinging nettles, carrots in a variety of colors, pea sprouts, green garlic, Oro Blanco grapefruit, tulips, flowering branches, torpedo onions, Black Spanish and Watermelon radishes, Brussels sprouts, rainbow chard

Returning this month:
Avocados, asparagus, hot-house tomatoes

Winding down/limited supply:
Some citrus varieties such as satsumas and clementines, sunchokes, pastured eggs, potatoes, winter squash, apples and pears

On Saturday the “Market to Table Program” returns from a brief hiatus with Chef Matthew Kerley and Brew master/Owner Dave Mclean of Magnolia Pub. They’ll be in the kitchen talking about beer and the best dishes to accompany your brew—all in conjunction with San Francisco Beer Week. The February seasonal celebration will be centered on all things soup this month, including recipe ideas and techniques straight from some of our farmers all at the Soup Festival on February 20th. If you need a 101 on the foundation for hearty soups and stews join us in the kitchen on February 18th for a hands-on class in partnership with Urban Kitchen SF and Chef James Stolich to get a handle on the basics for making your own stock.