Nov 08 2009
Farmers Market Update: Autumn Sunshine
Frog Hollow Warren Pears
It rained yesterday, but today is spectacularly beautiful. I love San Francisco.
I didn’t have much time to spend shopping this trip–all food was bought and photos snapped in just about 10 minutes. Hopefully I didn’t forget too many things.
Persimmons
Black Twig Apples
Pears and apples are in truly rare form right now, so I highly recommend finding a farmers market near you and getting some of the interesting heirloom varieties. You won’t regret it, I promise.
Persimmons are great right now as well, but I expect they will only get better as the season progresses. Hachiya persimmons in particular–the soft ones–tend to be better later in the season. For more information on the difference between fuyu and hachiya persimmons check out How To Pick A Persimmon. I’ve also written an article about chocolate persimmons and other varieties.
Colorful Bell Peppers
Winter Squash
I noticed that the amazing Four Sisters Farm kiwis appeared this week and Twin Girls Farm had feijoa, also known as pineapple guava. My photos of these didn’t turn out well so I’ll try to get better shots next week.
Winter squash are still my favorite thing to eat right now and I’m happily making my way through all the varieties. I was not terribly impressed with spaghetti squash which hardly had any flavor, but I’m loving delicata because they are so easy to cook. And, of course, kabocha are amazing–like pumpkin pie only better. I love to pair them with greens like chard and kale, roasted peppers and black beluga lentils.
Napa Cabbage
Today’s Purchases:
- Delicata squash (Capay Organics)
- Napa cabbage (Capay Organics)
- Kale (Capay Organics)
- Ruby chard (Star Route Farms)
- Assorted heirloom apples (The Apple Farm)
- Brussels sprouts (Iacopi Farm)
- Leeks (Dirty Girl Produce)
- Pomegranates (Balakian Farms)
What’s at your market?
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Tags: apples, cabbage, Ferry Plaza Farmers Market, pears, peppers, persimmons, San Francisco, winter squash
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I like how easy delicatas are, too, but I’m getting bored with just roasting them. Any other ideas on how to use them? I figure they must be more versatile than most winter squash because you can eat the skin, I just don’t know how!
Whoa – another E? This can’t be!
*waves to other E*
I made some tasty bread with butternut squash: http://allrecipes.com/Recipe/Butternut-Squash-Bread/Detail.aspx It wasn’t REALLY squash-y tasting, but it was good and a nice break from regular bread.
Thanks for the recipe. I’ve just been roasting them too and looking for something else.
If I remember correctly, winter squash is awesome in soups and especially Thai curries….
I’ve been reading your farmer’s market reports with increasing envy. At my farmer’s market here in DC (which really is adorable) the *only* available fruit for the past six weeks has been apples. Lots and lots of apples. More variety with the vegetables, and decent cheeses, but not for long…only two more weeks of the FM and they go away for the winter! hope you realize how lucky you are.
thank goodness for frozen berries…and imminent life in San Francisco!
I know, we’re spoiled rotten. It’s gotta be tough in a “real” winter.