Cippolini Onions

I’m honored to have my friend Matthew Shook share his experiences with you today from Portland, Oregon, which has now skyrocketed toward the top of my must visit cities list (beer, bikes and vegetables? Does it get any better?)

I hope you enjoy it!

Farmers Market Update: Portland

by Matthew Shook

A friend once asked me to describe what winter was like in Portland. I immediately conjured up images of Portlanders seeking shelter in coffee hangouts and microbreweries, slowly sipping their mugs of decadent java and pilsners of obsidian-colored stout; all while thumbing through used copies of Portland Noir while buckets of rain poured outside. When you factor in the short days of sunlight, well, everything about it seemed very dark.

With five straight days of sunlight and temperatures reaching into the 60s, the landscape is transitioning to the bright green of new growth and the brilliant pink of cherry blossoms. I’m thrilled to say that winter in Portland is now unofficially over. (Next week it’ll become official, at least according to the vernal equinox.)

Broccoli Seedling

Apple Cider

Portlanders are very proud people. When they set their mind to something they fully commit themselves to the point of being almost obsessive about it. Take beer and bikes for example.

Portland boasts the largest number of microbreweries in the nation (some argue in the world), and that’s not even including the hundreds of DIY brewers operating out of their basements. You’d be hard pressed to walk two city blocks without running into a brewery or a bar that serves local beer on tap. This city-wide obsession earned Portland the moniker “Beertown” (or “Beervana” as many beer elitists prefer).

Yellowfoot

Portland is considered one of the most bicycle-friendly cities in the world, second only to Amsterdam. Extensive bike lines and corridor trails accommodate over 15,000 bike commuters per day, and the city recently adopted a $613 million plan to further expand bicycling infrastructure and safety measures.

Leeks

Fiddleheads

It may be hard to believe, but Portlanders are as fanatical about their Farmers Markets as they are their beer and bikes. With over 30 active Farmers Markets within the Portland Metro area, there is no shortage of fresh local produce for Portlanders–even during the winters, which can occasionally be quite harsh.

Many of the major markets like the Downtown PSU Farmers Market will have their celebratory season openings in the next few weeks, so for this Farmers Market Update I visited the Hillsdale Farmers Market that operates year-round. This farmers market is a great mid-size venue with over 40 vendors in the winter, which is a pretty sweet deal.

Kohlrabi

There are still signs of winter with a good selection of winter produce like potatoes, parsnips, turnips, leeks, onions and kohlrabi. These are excellent items to throw into a hearty winter soup.

I spotted some delicious greens such as rapini, bok choy, nettle, fennel, spinach and kale.

Hedgehogs

Sunchokes

There were a few really unique items that caught my attention. The Jerusalem artichokes (also called sunchokes), fiddleheads and wild mushrooms were an interesting find. Wild mushrooms are quite popular (and abundant) in Oregon and there was no shortage of varieties available. The various fungi included yellowfoot, lion’s mane, hedgehog and maitake, amongst others.

Mushroom Prep

Nonna's Noodles

I met two very friendly and informative vendors who each honed their respective crafts in Europe. Sara-Beth, the owner of Nonna’s Noodles, makes fresh hand-made organic pasta from her Grandmother’s old recipe. Edgar of Fressen Artisan Bakery brings amazing fresh baked European-style bread and is a vendor at several Farmers Markets around Portland. I’m partial to his Bierbrot (Sourdough Beer bread) and Kalamata olive handiwork. I know what some of you may be thinking, “pasta and bread on Summer Tomato?” These are definitely worth indulging in for those special meals.

Meats

Fraga Farm Cheese

There was some amazing organic goat cheese being sold by Fraga Farms, a staple a local Farmers Markets and Co-ops.

There were several meat vendors selling both fresh and pre-packaged salmon, as well as booth duck, pheasant, buffalo, elk and yak meat.

Fressen Bread

One vendor was selling a huge variety of winter/early spring produce seedlings such as beets, endives, broccoli and peas.

One neat aspect of many Portland Farmers Markets is that several accept the Oregon Trail Card (the local equivalent of food stamps). At the main information booth you can swipe your card and receive an amount you specify in wooden dollars that can be spent at any vendor. I believe it’s a great way to encourage those suffering from financial hardship to eat healthy and support their local farmers.

Lion's Mane

Wooden Dollars

Today’s Purchases:

• Organic leek (Gathering Together Farm)
• Organic kale (Gathering Together Farm)
• Organic Rose Gold potatoes (Gathering Together Farm)
• Organic Jerusalem artichoke (Gathering Together Farm)
• Sourdough Beer bread (Fressen Artisan Bakery)
• Organic Spinich Linguine (Nonna’s Noodles)
• Organic Chipotle Goat Cheese (Fraga Farm)
• Oraganic Brocolli seedling (Gales Meadow Farm)
• Organic Dwarf Sugar Pea Pod seedling (Gales Meadow Farm)
• 100% Apple Cider (Drapes Girl’s Farm)

What unique finds did you come across at your Farmers Market?

Tags: Matthew Shook, Portland

Tangelos

The transition from winter to spring is one of the most dramatic season changes of the entire year, with a virtual explosion in both the variety and amount of amazing produce from local farms. The next few weeks will be particularly special, since we can now get the best of winter and the delicacy of spring into the same meal.

Stop and think about that for a minute.

Crab season is ending and asparagus season has just begun. If you’ve never paired these two foods together, you are in for a serious treat. You can get Meyer lemons right now too, which are quite possibly the single most impressive farmers market find during the winter. I swear these lemons are like candy.

Thumbalina Carrots

Haas Avocados

Citrus in general is a fantastic addition to the salads you can now make with spring greens and lettuces. While you’re at it, go ahead and sprinkle some arugula flowers on there and upgrade a dinner salad into something spectacular. The fresh almonds and walnuts available right now are another fantastic addition.

Fresh Almond Milk

Arugula Flowers

The tangelos pictured above are a late winter citrus fruit that has a much more deep and complex flavor than your standard orange. Kumquats just appeared today, which are delicious raw (whole) or cooked (try them with duck).

Organic Artichokes

First Kumquats

A few other things you should be looking out for this time of year are artichokes, carrots, beets, chard, fennel, leeks, celery root (celeriac) and fresh horseradish. I have also been finding flowering versions of more common vegetables, like kale.

Horseradish Root

Sorry to those of you who live in places where spring still hasn’t arrived. But you still have all this to look forward to!!

Celeriac

Kale Flowers

What are you finding this time of year?

Today’s purchases:

• Cauliflower (Swanton Berry Farm)
• Artichoke (Iacopi Farms)
• Leeks (Iacopi farms)
• Tuscan kale (Iacopi farms)
• Green garlic (Eatwell Farms)
• Parsley (Eatwell Farms)
• Asparagus (Zuckerman’s Farm)
• Broccolini (Chue’s Farm)
• Garlic (Chue’s Farm)
• Meyer lemons (Hamada Farms)
• Shallots (Dirty Girl Produce)
• Thyme (Star Route Farms)
• Carrots (Star Route Farms)
• White truffle (Far West Fungi)
• Eggs (Marin Sun Farm)
• Dungeness crab meat (San Francisco Fish Co.)

Tags: artichokes, arugula flowers, avocados, carrots, celeriac, Ferry Plaza Farmers Market, kale, kumquats, San Francisco, tangelos

Loose Beets

I know that it is technically still February, but I’m going to officially declare it springtime here in San Francisco, at least for all of us foodies.

The spring greens are in full effect. Today I found spinach, lettuces, asparagus and even pea shoots.

Pea Shoots

Asparagus

Brassica greens like kale and cabbage were around for most of the winter, but now we are seeing the late season varieties such as these savoy cabbages.

Savoy Cabbage

Herbs and onions are getting more diverse as well, as more delicate herbs like cilantro and thyme are reappearing. Still no basil though.

The giant leeks you can find these days are epic.

Big Leeks

Fresh Herbs

The root vegetable season is also shifting to the tail end. I’m seeing fewer radishes and other spicy roots, but sweet beets and carrots are thriving.

Carrots

In fruit, citrus is still where it’s at. Tropical fruits like kiwi, mango and guava are also available. But it’s hard to beat these $1 navel oranges from Hamada Farms.

Deceptive Tomatoes

Navel Oranges

You should still avoid the deceptively juicy looking tomatoes, however. Trust  me, they aren’t good. The vendor said it will be about 3 weeks before the heirlooms show up.

Until then you’ll have to amuse yourself with all the rest of the amazing spring produce. These flank steaks look pretty awesome too.

Flank Steaks

Today’s purchases:

• Broccolini (Iacopi Farm)
• Cauliflower (Iacopi Farm)
• Ruby chard (Dirty Girl Produce)
• Leeks (Dirty Girl Produce)
• Asparagus (Zuckerman’s Farm)
• Navel oranges (Hamada Farms)
• Sweet baguette (Downtown Bakery)
• Eggs (Marin Sun Farms)
• Yirg (Blue Bottle Coffee)

Is your season turning?

Tags: asparagus, beets, cabbage, carrots, Ferry Plaza Farmers Market, herbs, leeks, meat, oranges, pea greens, San Francisco, tomatoes

First Asparagus

I guess spring is here for real. Behold: asparagus!

And it didn’t come alone.

Every week I’m seeing more spring produce popping up as if it were, um, springtime.

Cardoons

Fiddleheads

Fiddleheads are baby fern shoots that show up at Far West Fungi for a few weeks or so every spring. Cardoons–a unique and unwieldy vegetable–are also a rare seasonal find. Neither of these make my top 5 vegetables list, but they are fun to play around with if you are feeling adventurous.

I admit I’m a little more excited about the artichokes that are appearing everywhere. The past few years I’ve fallen in love with the baby ones, but I enjoy artichokes of all sizes. And it looks like I’m not the only one.

Artichoke Slug

Cauliflower is peaking in season right now and trust me, you don’t want to miss it. Try roasting cauliflower florets at about 400 degrees with a little olive oil, sea salt, curry powder and coriander. Cover it with foil for the first 15 minutes, then remove the foil and let it brown until tender. Stir every 10 minutes or so. So easy and ridiculously tasty.

You can also find cauliflower’s prettier and more delicate cousin, romanesco.

Romanesco

Cauliflowers

Eggs are also easier to find at the farmers market this time of year. Right now I am smitten with the ones at Marin Sun Farms. They aren’t cheap, but they will blow you away. And you won’t get Salmonella.

Blood Oranges

Marin Sun Farms Eggs

The citrus season is also booming. Blood oranges and navels are wonderful right now, while the cute little clementines are almost gone. Also be sure to grab some Meyer lemons to squeeze on your asparagus and artichokes.

And root vegetables are still awesome.

Beautiful Turnips

Is it becoming springtime at your market?

Today’s purchases:

• Broccoli shoots (Chue’s Farm)
• Garlic (Chue’s Farm)
• Tuscan kale (Capay Organics)
• Red Russian kale (Dirty Girl Produce)
• Cauliflowers (Dirty Girl Produce)
• Navel oranges (Hamada Farms)
• Walnuts (Glashoff Farms)
• Eggs  (Marin Sun Farms)

Tags: artichokes, asparagus, cardoons, cauliflower, eggs, Ferry Plaza Farmers Market, fiddleheads, romanesco, San Francisco, turnips

Pluots

I’m starting to remember how much self-control is necessary this time of year. Not only is the market exploding with a zillion varieties of perfect stone fruits (the kind with pits), but the vegetable options are still somewhat limited.

Stone fruits are wonderful, and I know that cherries and apricots will be gone in a few weeks. The problem is they are not cheap ($3.50 – $7/lb) and are not something you can base a meal around. Dessert, obviously, is another story.

Late spring is filled with gorgeous herbs and lettuces, and I am loving it. But I noticed last week that I was getting a little tired of eating salad for every meal. My limit is about 10 salads per week.

Baby Savoy Cabbages

Summer Tomatoes

As a result I have been relying primarily on summer squash for my warm meals. Last week I bought some baby eggplant and made a delicious ratatouille. The baby savoy cabbages I got were wonderful pan-fried with spring onion and served on rice and lentils.

Artichokes are awesome right now, as are the fava beans, but both are a bit labor intensive.

I make an effort each week to buy some kale or chard so I have some nice hearty greens to eat.  Today I splurged on some squash blossoms, which are wonderful with eggs or stuffed with cheese and rosemary and fried tempura style.

Fresh Lavender

Squash Blossoms

I’m very much looking forward to the arrival of sweet bell peppers (a few did actually pop up this week at Happy Quail Farms), which I have no trouble eating every single day in the summertime. Mmmm….roasted peppers.

If you’re a flower person, now is the time to buy fresh lavender.

What vegetables are you finding at your farmers market these days? What do you do with them?

Today’s purchases:

• Bing and rainier cherries (Paoletti Farms)
• Tomatoes (Madison Growers)
• Mediterranean cucumbers (Madison Growers)
• Boysenberries (Glashoff Farms)
• Summer squash (Lucero Organic Farms)
• Squash blossoms (The Peach Farm)
• Plums (Paradez Farms)
• Padrones (Happy Quail Farms)
• Green shallots (Dirty Girl Produce)
• Live basil (Dirty Girl Produce)
• Treviso (Dirty Girl Produce)
• Gem lettuces (Marin Roots Farm)
• Kale (Green Gulch Farm)
• Baby artichokes (Iacopi Farms)
• Garlic (Chue’s Farm)
• Fresh lavender (Eatwell Farm)
• Soul Food eggs (Prather Ranch)

Tags: Ferry Plaza Farmers Market, lavender, plutots, squash blossoms, summer squash, tomatoes