Romanesco

January in San Francisco is apparently a zillion times nicer than summer. Sure we had some rain last week, but it was so warm, clear and beautiful today I actually went to the market in a summer dress. After last year’s summer of fog, this is was glorious.

Bay Bridge

I don’t know if this is global warming or what. It’s certainly strange to see tulips, usually a hallmark of spring that appears in early April or late March, on the last weekend in January. Hard to complain though.

Tulips in January

Despite the sun, most of the produce is still fairly wintery. One of the reasons I love this time of year is that brassica vegetables (the leafy greens) are so delicious now that eating lots of them is an absolute joy.

Cauliflower

I can’t get enough kale, broccoli, and cauliflower. This weekend we got a bunch of cabbage, daikon and carrots to make a big batch of healthy, probiotics-filled sauerkraut.

Leeks, Cabbage and Daikon

And speaking of carrots, they and other root vegetables like turnips and radishes are as sweet as can be. My puppy Toaster has learned to prefer these amazing farmers market carrots (yes my dog loves vegetables, go figure) and will actually turn his nose up at the ones I get at Whole Foods. Such a snob!

Colorful Carrots

It’s also a great time for fennel.

Fennel

For those of you still obsessed with my winter squash recipe, unfortunately they’re getting harder to find. That is, unless you prefer delicata the size of a watermelon.

Organic Winter Squash

All in all it was a lovely day. Happy winter!

Yellow Oyster Mushrooms

Today’s purchases (~$20):

• Purple cabbage (Chue’s Farm)
• Daikon (Chue’s Farm)
• Ginger (Chue’s Farm)
• Romanesco (Capay Organics)
• Cauliflower (Swanton Berry Farm)
• Kale (County Line Harvest)
• Carrots (County Line Harvest)
• Cherry juice (Hidden Star Orchards)

Tags: cabbage, carrots, cauliflower, delicata squash, fennel, mushrooms, romanesco, tulips

Pink Radishes

FINALLY! I’m back at the farmers market. It’s been so long. After going to Maui, New York, Paris, Las Vegas, LA and Disneyland, I couldn’t be happier to be back in SF with my beloved local produce.

I feel like I missed the fall altogether, but the winter seems to be going along splendidly without me.

Asian Pears

This time of year, apples and pears are winding down and citrus fruits will be the center of attention for awhile.

Satsumas

I got myself a stack of blood and navel oranges, and of course some Meyer lemons.

Meyer Lemons

But I’m just as excited about the rest of the winter produce. Something amazing happens to vegetables this time of year. Though I can usually find tasty kale and cabbage year round, in the winter they become sweeter and their flavor becomes irresistible. Same is true for broccoli and cauliflower.

Winter Produce

Romaine Lettuces

Root vegetables also make a turn for the sweeter side. Though you are probably already familiar with carrots and beets, this time of year you should branch out and try turnips, rutabagas, and radishes.

Assorted Turnips

Just like the leafy greens mentioned above, root vegetables that can get very spicy and hard to eat during the warmers month, but become sweet and crisp when the weather cools.

Purple Turnips

I love to slice up a small radish or turnip and add them to my kale to add an extra dimension of flavor and texture. But many of the root vegetables can also be eaten raw. Daikon, a large Japanese radish, is one of my favorites.

Daikon

And though I prefer purple kohlrabi slightly cooked, I had to show off how huge these guys were. They’re normally the size of a baseball or smaller. Not today!

Monstrous Kohlrabi

I picked up a few other odds and ends today as well, including some fresh bay leaves to use in the slow cooker this weekend.

Culinary Bay

I can’t tell you how excited I am to be back at the market and back in the kitchen again.

Today’s purchases:

• Lacinato kale (Capay Organics)
• Carrots (Capay Organics)
• Radishes (Capay Organics)
• Bloomsdale spinach (Heirloom Organic Gardens)
• Brussels sprouts (Iacopi Farm)
• Blood oranges (Hamada Farms)
• Navel oranges (Hamada Farms)
• Meyer lemons (Hamada Farms)
• Onion (Chue’s Farm)
• Canned early girl tomatoes (Dirty Girl Produce)
• Bay leaves (Thomas Farm)
• Bacon (Fatted Calf)
• Pork rib roast (Fatted Calf)

Want to share your farmers market with Summer Tomato readers? Read this to learn more.

Organic Pink Lady Apples

I love featuring markets that are unexpectedly vibrant. As a desert, people don’t generally assume Las Vegas will offer much in terms of fresh, artisan food, but Kari Rose shows us otherwise.

Kari is the owner of Hip Chix a women’s & children’s clothing wholesaler that supplies to boutiques, salons and online websites. She also runs Little Hip Chix, a place where children learn about fashion and the basics of sewing.

Farmers Market Update: Las Vegas

by Kari Rose

Las Vegas

Who says Vegas has no culture? I am a native of Las Vegas and boy, has Vegas changed. Every time I tell someone I live in Vegas, they say, “Where?  On the strip?”

Vegas is more than hotels, showgirls and gambling. We have several communities with great shopping, restaurants, parks, theatre and farmers markets.

Farmers Market

Vegas farmers markets started here in 1999 in local community parks. Now, we’ve got a number of markets including one of my favorites, Fresh52 & Artesian Market (fresh52.com). This market is in two locations weekly: Summerlin and Henderson. The Summerlin location (Tivoli Village at Queensridge) is closest to my home and has become my Saturday ritual.

This market has 30-40 vendors and anywhere from 500-1500 shoppers weekly. One of the things I love about this location is how the market is nestled in a European Shopping village. In the summer, with the Vegas triple-digit temperatures, it is nice that there is an indoor walk-in area too.

This market features locally and California grown seasonal produce, baked goods, gourmet oils, salsa, spices, teas, nuts and handmade crafts.

Last weekend the Fresh52 & Artesian Market was quite festive.  I was greeted by Christmas carolers, Santa and Nutcracker characters promoting their upcoming performances at the Paris Hotel here.

Carolers

My first stop, Pink Lady apples from Bentzler Family Farms-Fresno, CA-Organic. So crisp and juicy. Next stop was D&D (Dan & Debbie Garrison) for some vegetables. This couple gathers fruits and vegetables from many farms in Fresno, CA (Yang Farms, Thao Produce & Bentzler Family Farms) throughout the week and brings them to Las Vegas.

One of my interesting finds was the exotic fruit, Budda Hand from Murray Family Farms in Bakersfield, CA. The Budda Hands were interesting looking and so fragrant you could smell them from several feet away.

Buddha's Hands

The indoor, walk-in portion of the market had lots to offer….

Fresh Produce

I was happy when I saw three heads of cauliflower waiting for me for my favorite weekly dish from Darya, Curried Roasted Cauliflower. I never liked cauliflower until I tried her recipe and now my daughter & I are hooked!

Cauliflower

There are a handful of locals producing homemade salsa, jam, honey, pasta, olive oil & balsamic vinegar. One of my favorite vendors is True Foods (truefoodslv.com). I stop by the booth each week to see Scott and pick up three containers of his salsa. He makes 5 styles: House, Scott’s Pico, Taco Shop Green, Death Salsa and Guacamolito. My favorite is the House (cilantro free) but his most popular is Guacamolito. When I spoke with him today I loved his salsa even more.

True Foods Salsa

He told me he met his wife at age 12—they were high school sweethearts, got married and both became middle school science teachers (with Master degrees). When they had a child, they decided to take turns taking a sabbatical from work so they could start their business and stay home to raise their child.

Right now Scott is taking his turn staying home, making salsa, and caring for their child. On the weekends, he and his wife sell their salsa at the farmers market. They also distribute to Whole Foods.

Salsas

Dried Fruit – Valley Best: Locally grown although the tropical are from California ()

Dried Fruits

Jams – Miguel’s Homemade Salsa & More: (Pahrump, NV), No preservatives, uses Las Vegas farmers market produce &  grandmother’s recipe.

Jams

Teas & Seasonings – Bloomin’ Desert Herb: 85% locally grown herbs-organic & fare trade

Dried Herbs

Honey – Pahrump Honey Company-est. 1999

Mesquite Honey

This honey is delicious! It’s pure, raw, desert honey from bees working the Great Basin Desert.
Bistro Blend:  Locally produced balsamic vinegar, olive oils and basting sauces—All oils and vinaigrettes are from Napa. I mix the Basil Garlic Parmesan Vinaigrette with their Meyer Lemon Olive Oil, toss it in my vegetables or drizzle it over mixed greens. Delicious!

I stopped to taste some great smelling sausage…

Sausages

Tassoni’s Italian Sausage – locally-made, no preservatives, MSG, or nitrates (25% less fat and sodium). They make several great flavors (Sweet & Hot Romano Cheese, Sundried Tomato & Garlic, Cilantro & Onion, Andoville & Bratwurst) my favorite was the Sweet Romano Cheese.

Another great stop was Veg Out. When a vegan couple lost their jobs, due to the economy, they decided to start their own business. They make 5 new vegetarian dishes weekly using locally grown ingredients, no added fats and oils.

Veg Out

There were many other vendors I enjoyed getting to know. At this booth you can buy delicious Cajun boiled peanuts made with pickles. The peanuts had the consistency of a baked potato.

Boiled Peanuts

One more thing … I usually buy these delicious dill green beans each week. They remind me of my Dad who had his own recipe. He was always canning and loved to share with his friends.

Pickled Green Beans

Of course, I couldn’t leave without having a little taste of dessert. I found homemade fudge with holiday flavors:  Pumpkin, Candy Cane & my favorite (featured flavor) Red Velvet.

Red Velvet Fudge

The market wasn’t at full capacity due to the holiday weekend so my purchases were lighter than normal. These were my purchases for the day:

• Apples-Bentzler Farms-$7.50
• Red Peppers, Cauliflower, Beets, & Onion-D & D-$14.25
• Raw Cinnamon Honey-Pahrump Honey-$12.00
• Salsa-True Foods-$9.00
• Sausage-Tassoni’s-$5.00

Worth every penny… nice afternoon, great food and a great time putting this together.

The goods

Tags: Las Vegas

Kohlrabi

Carol Matasci is originally from Hawaii, but has been living in Perth, Western Australia for a year and a half. She’s an engineer who loves food and farmers markets.

Farmers Market Update: Perth, Australia

by Carol Matasci

The Subiaco Farmers Market is held on the local primary school grounds every Saturday morning and has become a bit of a ritual for us. All produce comes from Western Australia, with an emphasis on those who produce what they sell and on organic and ethical production. I get excited to see people getting closer to where their food comes from, especially young children.

Subiaco Farmers Market

The market is always bustling with families, people of all ages, and their furry companions. Farmers and vendors sell the freshest fruits and vegetables, ethically raised meats, seafood, honey, olive oil, cheese, eggs, and a variety of cooked foods and treats. I love to get breakfast at the market and listen to the live music.

Alice’s stall and her creations

This week I indulged in some stewed apples topped with muesli, yogurt, and honey from Alice Duzevich of Food Well Thought. Alice is passionate about fresh foods made with whole food ingredients that have been minimally processed. She let me taste biscotti she made with kaffir lime leaves from Myaravale Farm a few stalls down. Her foods are so creative and her flavor pairings are inspiring.

Rhubarb

It’s the middle of winter here in Australia, and although I envy those of you in the northern hemisphere with your peaches and tomatoes, I can’t be too upset with the variety that is still available in Perth. Rhubarb is in season almost all year here, and the ruby red stalks look (and taste) so happy despite the cooler weather.

Mushrooms

Mushrooms are also in season all year here. Fresh Mushrooms is here every week with button and portobello mushrooms from Casuarina, Western Australia peeking out of their brown paper bags. Their flavor is hard to resist, and I’ve never found supermarket mushrooms that compare.

Apples

Apples, pears and citrus are at their peak this time of year. We picked up a bag of oranges, and I have an Alice Waters recipe for an orange and olive salad in mind. I also stopped by Alive Juice for some freshly squeezed orange juice slushy. This week, they had juice from Valencia oranges. Alive Juice uses only fresh oranges, not ones that have been stored. They will be squeezing more Navel oranges in the coming weeks as those come into season.

Lemonades

Passing by the Myaravale Farm stall, I tasted their lemonades. A cross between an orange and a lemon, the lemonades look like lemons but are sweeter and less acidic. The lemonade trees at Myaravale Farm in Keysbrook, Western Australia are still young, so the crop is small. I couldn’t resist taking a bag of them home with me.

Beets

I like to buy a new vegetable or fruit every time I go to the farmers market. Past experiments have included rhubarb, fennel, and broccoflower. This week I picked up a few beets, which I have very little experience with. Next week I think I’ll try kohlrabi. Does anyone have any inspired, wintry recipe suggestions for either?

Broccoli

This broccoli is always delicious simply sauteed with olive oil, salt and pepper, and freshly squeezed lemon.

Lilies

Photo:  Lilies

Caption:  Valley Flower Farm Lilies

My sweet boyfriend buys me lilies from Valley Flower Farm every other week because he knows how much I enjoy them. Valley Flower Farm could make more money if their flowers weren’t so fresh: one bunch lasts a full two weeks, which is a prime example of the quality you find at a farmers market.

There was also a new stall this week selling blueberries and blueberry plants – I briefly considered buying a plant, but I’m a little intimidated. It looks like the kind of plant I could kill, and I take it personally when my plants die. I think for now I will focus on seeing the plants I already have through the winter, but I might get up the courage to grow blueberries in a few weeks.

Today’s purchases:

• Beets
• Broccoli
• Apples (Lady Williams, Pink Lady, Granny Smith)
• Navel oranges
• Lemonades (Myaravale)
• Avocadoes
• Garlic
• Snow peas
• Roasted carrot, cashew, and mint dip (Food Well Thought)

Tags: Perth

Indian Trails Greenhouse Room View

Joan Lambert Bailey was in Tokyo while preparing this farmers market update from her recent trip to her Madison. I’m happy to report that though Joan and her family were startled by the earthquake, they are all okay. To contribute to the relief effort in Japan, please visit The Red Cross.

Joan lives, farms and gardens in Tokyo when she’s not visiting her native Midwest. Follow her from seed to harvest to market at Popcorn Homestead and Everyday Gardens as well as Twitter!

Farmers Market Update: Madison

by Joan Lambert Bailey

Visiting Wisconsin in February is to enter the heart of winter. Brilliant white landscapes shimmer and snap in the cold wind, and anything green seems months away.

Home from Tokyo for a month-long visit, I ventured down to an old haunt – the Dane County Farmer’s Market in Madison – to find a winter food culture veritably humming with activity and tasty treats. A distilled version of the much larger summer market that rings the Capitol Square twice around, the Late Winter Market (and presumably the Early Winter Market, too) offers up an excellent seasonal selection from the Wisconsin table: maple syrup, a kaledeoscope of cheeses, hearty breads and organic tortillas, mushrooms, and an assortment of meats along with winter greens and root crops.

Dane County Farmer's Market Breakfast Table

Held at the Madison Senior Center, this day’s Late Winter Market felt more like a church bazaar or community dinner. Rosy-cheeked patrons shook off parkas and hats while deciding whether to start perusing the vendors or grab a table for enjoying the Winter Market Breakfast.

Bleu Mont Dairy Cheese

True to my Wisconsin roots, I went straight to Bleu Mont Dairy and their bountiful cheese display. A good sharp cheddar is hard to find, but their five-year-old cave-aged bandaged cheddar I tasted there proved a little piece of heaven. The creamy texture and nutty flavor were more than I could have hoped for. Willi Lehner, chief cheese-maker at Bleu Mont, guided me through a few more samples as we talked about his creamery (he’s added a cheese cave and is incorporating alternative energy into the operation), and his own evolution as a cheese-maker (some time spent apprenticing in Switzerland to learn a few old tricks of the trade and his increasing use of organic milk as it became more readily available) since first coming to the market twenty-five years ago.

After tucking a block each of Swiss Reserve and Cave-Aged Banadaged Cheddar into my bag to savor with friends in Tokyo, I ventured around the corner for a closer look at the whimsical cutouts at Gypsy Travelin’ Market. Started at the market twelve years ago with her own recipes, Jae Almond appears to have found a niche offering items made with whole grains, wheat alternatives, non-refined sugar, and vegan recipes. Even as she mentioned business at the market was slow that day due to the protests and a snowy forecast, I couldn’t help but notice a steady stream of her treats fleeing the table. I nabbed the last winged cow cutout for my afternoon coffee, and moved on to see what savory and gluten-free options Silly Yak Bakery and Bread Barn might have.

Silly Yak Great Grains Breads

Gyspy Travelin' Market Winged Cow

Made fresh daily from non-certified organic wheat berries, the Bread Barn loaves tempted with swirls of cinamon or flecks of jalepeno’s and cheese. The Silly Yak products stored in a cooler to the side (and made in an entirely separate yet neighboring facility) were just as tempting albeit rather picked over by the time I arrived. I opted for a couple rice flour rolls for their heft and golden crusts. (They were utterly fantastic the next day toasted with a bit of unnecessary but oh-so-delicious fresh butter and jam.)

Just as the first flakes of that day’s snowstorm began to fall, I found myself admiring Indian Trails Greenhouse display of lush-leaved edibles and blooming ornamentals. An oasis within an oasis, the table brimmed with the dark green leaves of parsley, the thick ruby-red stems of Swiss Chard, along with sweet-scented jasmine and vibrant primroses, to name but a few.

Such breath-taking greenery put me in a weakened state, when I arrived at Snug Haven Farm’s sign for ‘frost-sweetened’ spinach just down the line. Founded in 1897 as a dairy, the farm uses organic methods to raise hoophouse spinach in the winter months and flowers and tomatoes in the summer. Calvin Hageman, patriarch of the farm and clearly a well-known figure at the market (paper invitations to his birthday party the next day went out with nearly every bag of spinach) offered me a leaf to taste. Talk about truth in advertising: the velvet leaf tasted so deeply sweet and green – so spinach – that I bought a half-pound on the spot for that evening’s salad.

Carl of Snug Haven

Snug Haven Spinach

At Don’s Produce the greenery again caught my eye – bags of brightly colored mixed greeens looked like the perfect companion to Snug Haven’s spinach – but their dried sweet potatos ultimately stole the show. Straight-up sweet potato chips – no salt or seasoning of any kind – struck me as a perfect addition for soup or to cook with rice. Another customer snapped up a bag saying her dog just loved them, and I was sold. (Our canine friends, though, enjoyed bison liver crackers from Paws Four, a division of Daval’s Bison Meats.)

No trip to a Wisconsin market would be complete without a bit of maple syrup, and so I found myself at Cherokee Bison Farms’ table. Alongside the syrup and their extensive offerings of bison jerky, roasts, ground meat, sausage, bratwurst, etc., they also sold organic sunflower oil. While it might seem odd at first glance – maple syrup, bison meat, and sunflower oil – Leroy and Cindy Fricke bring it all together. The bison pasture in the sunflower fields after harvest and feast in part on the oil processing leftovers – meal and oil settlings – throughout the year to creates a richly flavored meat their customers love.

Cherokee Farms Sunflower Oil

Cherokee Farms Maple Syrup

As the market wound down for the day, I took one last look around the room. Throughout the morning, my eye kept returning to Garden to Be’s table tucked in a corner. Verdant trays of the certified-organic microgreens they grow and sell year-round to area restaurants might have been temptation enough, but the real draw for me were the Black Spanish radishes. Black and crusty and all roughly the size of a tennis ball, the piqued my curiousity. (I’m a fan of root crops almost as much as leafy greens.)

Garden to Be Black Spanish Radishes

While chatting with co-owner, Scott Williams, after giving in to my inner vegetable geek I learned about their CSA for canners. Members receive a Processor’s Share four times a growing season with all the ingredients one might desire for homemade sauerkraut and kimchi, the perfect pickle, killer tomato sauce, pesto, rhubarb butter, or a salsa hot enough to thaw winter’s frosty edges. I would have signed up on the spot if I lived here.

What I bought:

• Bleu Mont Dairy’s Reserve Swiss Cheese and Cave Aged Bandaged Cheddar
• Gypsy Travelin’ Market Winged Cow Cutout Cookie
• Silly Yak’s Rice Flour Rolls
• Snug Haven Farm Spinach – a half pound bag (that barely made it to the car)
• Don’s Produce Sweet Potato Chips and Salad Greens
• Daval’s Bison Meats Paws Four Dog Treats
• Cherokee Bison Farm’s Maple Syrup – Four half-pints
• Garden to Be’s Black Spanish Radishes

Tags: Madison