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.
June Taylor is known for hand-crafted, small batch jams and butters that highlight the best seasonal fruit sourced directly from local farmers. Recently June has started making candied citrus peels that are addictively divine. At her booth on Saturdays, you will find candied citron, bergamot, blood orange and silver lime. These delicate treats would be ideal tucked into an Easter basket, slivered into a scone recipe or served atop a bowl of ice cream.
As the days get longer, pastured hens do more laying and pastured eggs—with their deep orange yolks and rich flavor—become more plentiful. These tasty staples can be found at Marin Sun Farms, Eatwell Farms, and Marin Roots Farms every Saturday. This week, CUESA takes it a step further with our annual Eggstravaganza. Enjoy two egg-centered chef demos, a ‘Make Your Own Mayo’ booth, and a kid-friendly, hands on, natural egg dying workshop with Chef Boris Portnoy.
Last Saturday, I happened upon a colorful bunch of Easter egg radishes from Heirloom Organics with my name on it. Heirloom’s Grant Brians has been farming since he was 14 and, in addition to radishes, his farm grows over 100 varieties of vegetables, fruit and herbs every year. The crisp, slightly spicy radishes were perfect sprinkled with sea salt atop a slice of well buttered sourdough.
With the start of Passover this week, my craving for Matzo ball soup has officially begun. The best Matzo balls are made using rendered chicken fat, or schmaltz, which is now available from Mountain Ranch Organically Grown. Farmers Aimee and Norman Gunsell, who joined the market this February, bring their organic chickens, schmaltz, and chicken stock every week to our Saturday market.
I get excited every time I stop by Fatted Calf’s stand on Saturdays because everything charcutier Taylor Boetticher brings to market is mouthwatering. This week will be no exception—Fatted Calf will have their cider-brined house smoked hams. Taylor uses heritage breed hams, brines them in cider from the Apple Farm and then smokes them over fruitwood. They’d be the perfect centerpiece for an easy Easter meal.
