If anyone has the inside sccop when it comes to the Ferry Plaza Farmers market it's Lulu Meyer, associate director of market operations at CUESA. You'll see her at the market, rain or shine. Every week, she'll be giving us her short list for the market—just in time for Saturday shopping. Go to cuesa.org for more information about farmers, what's in season and market goings-on.
Looking for some last minute Thanksgiving inspiration? The upcoming Saturday and Tuesday Ferry Plaza markets are the places to go. On Saturday, Chef Chris Borges of Taste Catering will demonstrate his side dish-worthy recipe for cauliflower gratin. Chef Marc Vogel, author of The Perfect Holiday Meal, will also be on hand to discuss his technique for high-heat turkey roasting and provide other valuable tips for creating a memorable family gathering. At the Tuesday market, pick up Brussels sprouts, oysters or other last minute items to complete your menu and stop by the special booth hosted by Recology (formerly Nor-Cal Waste) to learn how to make everything from your Thanksgiving menu to your holiday decorations more sustainable.
Marin Sun Farms rancher David Evans, in partnership with Bill Niman and BN Ranch, will be have a limited supply of Narrangasset, Standard Brown, and Bourbon Red heritage turkeys for sale this weekend for those who have not already pre-ordered. If you’ve never tried a heritage turkey, their rich, moist flavor will surprise you and make it hard to consider cooking a bland, overly fattened conventional turkey ever again. The turkeys David will be bringing are free-range, and hormone and antibiotic-free, but the supply is limited—so get to the market early to get your hands on a bird of your own.
This week marked the beginning of Dungeness crab season, a time many San Franciscans look forward to eagerly. Larry Miyamura of Shogun Fish Co. returns to market this week bringing a limited number of local, live, crabs for sale. Though the crabs are smaller this year, Larry says that he’s feeling optimistic that this year’s catch will be better than last. He’ll also have fresh local Monterey squid, Petrale Sole and Black Cod.
Each Fall Glashoff Farms harvests new-crop walnuts to bring to market. They’ll be bringing a fantastic English variety for a few more weeks, and for only one more week they’ll also have a small supply of their wonderful black walnuts. A native to the United States, and particularly common in the midwest, black walnuts have a flavor that’s richer and more pronounced than their English cousins. They’re perfect for candy and baked goods and fantastic in salads or any other recipe that calls for walnuts.
Tis’ the season to find jars of vegetarian mincemeat for sale at June Taylor’s booth. June makes this traditional pie and tart filling with dried fruits, candied citrus peels and apples macerated in brandy from St. George Spirits. June’s version is the perfect filling for stuffed and roasted apples or pears or can be served alongside a cheese and charcuterie platter.
