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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Scene in Season: Farmers' Markets From Kentucky to California",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\" alt=\"\" title=\" twin girls farms fruit at noe valley\" width=\"500\" height=\"667\" class=\"size-full wp-image-14737\">\u003c/a>\u003cbr>\n\u003cem>Twin Girls Farms' fruit at Noe Valley Farmers' Market\u003c/em>\u003c/p>\n\u003cp>Whenever possible, I shop at farmers' markets for my groceries, buying braising greens, fresh eggs, and unpasteurized pomegranate juice at Alemany, and when I can stand to brave the scene, meat from the amazing \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>' stand at the Ferry Building. I don't get most of my groceries at farmers' markets; over the course of a week, convenience and immediate needs demand visits to reputable brick-and-mortar stores. While trips to my favorite markets help keep the fridge stocked, I value the experience more than anything, the routine of getting up early, before my Saturday morning basketball game, and dashing off into the prickly mist to fill empty bags, or venturing over directly after basketball, sweaty, tired, and profoundly hungry, at dire risk of over-spending in shopping for food before lunch. \u003c/p>\n\u003cp>When I'm back home in Kentucky to visit family, I stop by the Saturday morning farmers' market near our house in Louisville’s Highlands neighborhood. Situated in the parking lot of a Presbyterian church on Bardstown Road (\"food for the soul,\" the church’s sign reads), this market is a pint-sized affair -- a bit bigger than \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley’s\u003c/a>. I go there to buy dinner fixings -- and re-visit the scene.\u003c/p>\n\u003cp>Heading to the local market is a swift, visceral way of getting back in touch with the place you come from. This weekend, I wasn't buying much -- just a few ears of bi-color corn and a bunch of gnarled, stubby dark-orange carrots for a pot of soup -- but I took home more than groceries. At the market, I saw faces I recognized, not people I once knew, but features and voices I recalled from schools I'd attended, the swimming pool I'd frequented, and stores at which I had shopped. I wasn't not seeing people I’d once known, but perhaps their relatives, the next generations, raised in the same place by people staying put, laying down roots. I’m not making a bad joke about inbreeding, just noting that in smaller ponds, you see the same fish (and their offspring) more often. On Saturday, I overheard conversations as I strolled from stall to stall. Over packages of grass-fed beef, two women discussed the summers they were enjoying. \"Haven’t been going to Lakeside much,\" one said, referring to the massive, quarry rock-lined swimming pool I used to visit nearly daily for bare-footed basketball and long, skin-puckering soaks each summer. “Oh no,” said the other. “It’s been too hot.” And hot it was, even at nine in the morning -- the air heavy with the sort of dense, enveloping heat that dampens your shirt before you can make it down the front steps. Here, such heat calls for a day spent indoors, with the air conditioning working overtime.\u003c/p>\n\u003cp>Farmers’ markets reflect communities. It’s a cliche, yes, but it bears out -- in the same way a concert defines a band not just by its music, and its identity expressed through performance, but by the people coming to the show. Mission Bay’s tiny \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=66\">farmers’ market\u003c/a> caters to UCSF researchers looking for a break on one of the sunny benches dotting the well-manicured quad. I wonder how many people actually buy groceries there. Noe Valley’s farmers’ market sustains the precious strip’s residents, and entertains interlopers like myself. On a recent visit, we saw adorable gray-haired ladies ordering up pricey steaks \"for one\" and a yoga pants-wearing mom swish by \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> samosa stand to issue an unsolicited zinger: \"I love Indian food, but it hates my waistline.\" It was one of our favorite all-time farmers’ market moments -- along with the guy at Alemany who claimed to play classical music for the benefit of his tomato plants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether I’m in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they’re all the same -- regardless of what’s in season.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\" alt=\"\" title=\" twin girls farms fruit at noe valley\" width=\"500\" height=\"667\" class=\"size-full wp-image-14737\">\u003c/a>\u003cbr>\n\u003cem>Twin Girls Farms' fruit at Noe Valley Farmers' Market\u003c/em>\u003c/p>\n\u003cp>Whenever possible, I shop at farmers' markets for my groceries, buying braising greens, fresh eggs, and unpasteurized pomegranate juice at Alemany, and when I can stand to brave the scene, meat from the amazing \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>' stand at the Ferry Building. I don't get most of my groceries at farmers' markets; over the course of a week, convenience and immediate needs demand visits to reputable brick-and-mortar stores. While trips to my favorite markets help keep the fridge stocked, I value the experience more than anything, the routine of getting up early, before my Saturday morning basketball game, and dashing off into the prickly mist to fill empty bags, or venturing over directly after basketball, sweaty, tired, and profoundly hungry, at dire risk of over-spending in shopping for food before lunch. \u003c/p>\n\u003cp>When I'm back home in Kentucky to visit family, I stop by the Saturday morning farmers' market near our house in Louisville’s Highlands neighborhood. Situated in the parking lot of a Presbyterian church on Bardstown Road (\"food for the soul,\" the church’s sign reads), this market is a pint-sized affair -- a bit bigger than \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley’s\u003c/a>. I go there to buy dinner fixings -- and re-visit the scene.\u003c/p>\n\u003cp>Heading to the local market is a swift, visceral way of getting back in touch with the place you come from. This weekend, I wasn't buying much -- just a few ears of bi-color corn and a bunch of gnarled, stubby dark-orange carrots for a pot of soup -- but I took home more than groceries. At the market, I saw faces I recognized, not people I once knew, but features and voices I recalled from schools I'd attended, the swimming pool I'd frequented, and stores at which I had shopped. I wasn't not seeing people I’d once known, but perhaps their relatives, the next generations, raised in the same place by people staying put, laying down roots. I’m not making a bad joke about inbreeding, just noting that in smaller ponds, you see the same fish (and their offspring) more often. On Saturday, I overheard conversations as I strolled from stall to stall. Over packages of grass-fed beef, two women discussed the summers they were enjoying. \"Haven’t been going to Lakeside much,\" one said, referring to the massive, quarry rock-lined swimming pool I used to visit nearly daily for bare-footed basketball and long, skin-puckering soaks each summer. “Oh no,” said the other. “It’s been too hot.” And hot it was, even at nine in the morning -- the air heavy with the sort of dense, enveloping heat that dampens your shirt before you can make it down the front steps. Here, such heat calls for a day spent indoors, with the air conditioning working overtime.\u003c/p>\n\u003cp>Farmers’ markets reflect communities. It’s a cliche, yes, but it bears out -- in the same way a concert defines a band not just by its music, and its identity expressed through performance, but by the people coming to the show. Mission Bay’s tiny \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=66\">farmers’ market\u003c/a> caters to UCSF researchers looking for a break on one of the sunny benches dotting the well-manicured quad. I wonder how many people actually buy groceries there. Noe Valley’s farmers’ market sustains the precious strip’s residents, and entertains interlopers like myself. On a recent visit, we saw adorable gray-haired ladies ordering up pricey steaks \"for one\" and a yoga pants-wearing mom swish by \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> samosa stand to issue an unsolicited zinger: \"I love Indian food, but it hates my waistline.\" It was one of our favorite all-time farmers’ market moments -- along with the guy at Alemany who claimed to play classical music for the benefit of his tomato plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ferry Plaza Farmers Market: June Report",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n",
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"excerpt": "Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. Walking into the market, you get a feeling of a true community event. Neighbors are greeting each other, and the general atmosphere was festive and fun. The market is mostly vegetable and fruit vendors, but shoppers can also purchase eggs, baked goods and prepared foods. There is even a tofu vendor, but I don't remember seeing any cheeses or meats.\u003c/p>\n\u003cp>By the time I arrived, the eggs were sold out, but the vendor -- \u003ca href=\"http://site.smart-eggs.com/\">Smart Eggs\u003c/a> -- looks interesting. It's a student-run egg farm that is from Modesto Junior College.\u003c/p>\n\u003cp>There are quite a few farms from the coastal region and several from the Central Valley. I will be returning to this market. It's a fun, mellow option for a Sunday morning market. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875184/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1162.jpg\" alt=\"Inner Sunset Farmers Market\" title=\"Inner Sunset Farmers Market\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4537\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622872696/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1175.jpg\" alt=\"Inner Sunset Farmers Market-cherries\" title=\"Inner Sunset Farmers Market-cherries\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4540\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622058085/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11671.jpg\" alt=\"Inner Sunset Farmers Market-peas\" title=\"Inner Sunset Farmers Market-peas\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4543\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875792/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11911.jpg\" alt=\"Inner Sunset Farmers Market-honey\" title=\"Inner Sunset Farmers Market-honey\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4544\">\u003c/a> \u003cstrong>The vendor list, as I noted it, is as follows:\u003c/strong>\u003c/p>\n\u003cp>Serendipity Farms\u003cbr>\nFar West Fungi\u003cbr>\nBerrylicious\u003cbr>\nDe Palma Farms\u003cbr>\nCapay Organic\u003cbr>\nWassum Ranch\u003cbr>\nSmart Eggs\u003cbr>\nTofu Yu\u003cbr>\nBakers of Paris\u003cbr>\nHer Farm\u003cbr>\nArizmendi Bakery\u003cbr>\nGarcia Farm\u003cbr>\nRodin Farm\u003cbr>\nCalolea\u003cbr>\nCity Bees\u003cbr>\nFifth Crow Farm\u003cbr>\nKashiwase\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Inner Sunset Farmers Market\u003c/a>\u003cbr>\n9am - 1pm, Sundays\u003cbr>\nIn the parking lot behind the Irving Street shops.\u003cbr>\nEnter from 9th or 8th Ave\u003cbr>\nRuns through November 22\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. Walking into the market, you get a feeling of a true community event. Neighbors are greeting each other, and the general atmosphere was festive and fun. The market is mostly vegetable and fruit vendors, but shoppers can also purchase eggs, baked goods and prepared foods. There is even a tofu vendor, but I don't remember seeing any cheeses or meats.\u003c/p>\n\u003cp>By the time I arrived, the eggs were sold out, but the vendor -- \u003ca href=\"http://site.smart-eggs.com/\">Smart Eggs\u003c/a> -- looks interesting. It's a student-run egg farm that is from Modesto Junior College.\u003c/p>\n\u003cp>There are quite a few farms from the coastal region and several from the Central Valley. I will be returning to this market. It's a fun, mellow option for a Sunday morning market. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875184/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1162.jpg\" alt=\"Inner Sunset Farmers Market\" title=\"Inner Sunset Farmers Market\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4537\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622872696/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1175.jpg\" alt=\"Inner Sunset Farmers Market-cherries\" title=\"Inner Sunset Farmers Market-cherries\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4540\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622058085/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11671.jpg\" alt=\"Inner Sunset Farmers Market-peas\" title=\"Inner Sunset Farmers Market-peas\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4543\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875792/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11911.jpg\" alt=\"Inner Sunset Farmers Market-honey\" title=\"Inner Sunset Farmers Market-honey\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4544\">\u003c/a> \u003cstrong>The vendor list, as I noted it, is as follows:\u003c/strong>\u003c/p>\n\u003cp>Serendipity Farms\u003cbr>\nFar West Fungi\u003cbr>\nBerrylicious\u003cbr>\nDe Palma Farms\u003cbr>\nCapay Organic\u003cbr>\nWassum Ranch\u003cbr>\nSmart Eggs\u003cbr>\nTofu Yu\u003cbr>\nBakers of Paris\u003cbr>\nHer Farm\u003cbr>\nArizmendi Bakery\u003cbr>\nGarcia Farm\u003cbr>\nRodin Farm\u003cbr>\nCalolea\u003cbr>\nCity Bees\u003cbr>\nFifth Crow Farm\u003cbr>\nKashiwase\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Inner Sunset Farmers Market\u003c/a>\u003cbr>\n9am - 1pm, Sundays\u003cbr>\nIn the parking lot behind the Irving Street shops.\u003cbr>\nEnter from 9th or 8th Ave\u003cbr>\nRuns through November 22\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3713\">\u003c/p>\n\u003cp>It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month:\u003c/p>\n\u003cp>\u003cstrong>CHERRIES\u003c/strong>\u003c/p>\n\u003cp>Cherries are making their way to the market, and should be available for approximately a month. We usually see the Brooks variety cherry first which is a crisp, tart cherry. That will be followed by Bing cherries, Rainier and sour cherries among other varieties. I am partial to Bing cherries from \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranch\u003c/a> -- Mr. Lagier brings them to the market when they're perfectly ripe and delicious. This year, I will be keeping an eye out for sour cherries, as they make for a delicious \u003ca href=\"http://www.saveur.com/article/drink-recipes/Brandied-Cherries\">brandied fruit\u003c/a> which can then be used throughout the year for cocktails and desserts.\u003c/p>\n\u003cp>\u003cstrong>POTATOES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"tagline": "Art is where you find it",
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"soldout": {
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