Market Watch: Shopping with Chef Chad Newton


Every week, Lulu Meyer brings us the best of the Ferry Plaza Farmers Market.

Chef Chad Newton was wandering around the market last Saturday armed with a cup of Blue Bottle coffee and a list of items to pick up for his gig that night as guest chef at Mission Street Food. He had arrived at the market early to hand-select ingredients for that evening’s menu. When I caught up with Chad, he was knee-deep in crates behind the Zuckerman’s Farm booth, joking around with Roscoe Zuckerman and choosing tender asparagus spears one at a time. Chad told me he was also on the hunt for flowering spring greens, fresh cheese and some nice veggies to roast or pickle. He seemed particularly pleased with the bunch of beets that he had just scored and felt they were just too beautiful to pass up.

As a chef at Fish & Farm Restaurant, Chad often comes to the market with a set shopping list, but he also always allows room for a little impulse shopping. He’ll be moving on from Fish & Farm later this month, but tells me he is excited to have more time to participate in charity and other food-related events throughout the city such as Mission Street Food. The beets that caught Chad’s eye this week ended up in a simple and delicious salad of roasted, marinated and pickled veggies. Next up? He’s looking forward to fava bean season.

Chad’s market picks for the week:

Mustard blossoms from Marin Roots Farm

Purple asparagus from Zuckerman’s Farm

Pea shoots from Knoll Farms

Golden beets from Dirty Girl Produce

• Red Hawk cheese from Cowgirl Creamery


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