Farmers Market Update: Holiday Weekend

by | Nov 29, 2009

Leeks and Beets

Leeks and Beets

Probably my single favorite thing about Thanksgiving is that no matter what, it is always on a Thursday.

This simple temporal restriction gives us three full days to recover from too many mashed potatoes and that extra slice of pie we really didn’t mean to have. It also gives us time to stock up on healthy foods for the following week.

The San Francisco Ferry Plaza Farmers Market tends to be relatively empty after a holiday, which is nice for regular shoppers. I used this opportunity to sleep in a little and stroll slowly through the market once before going back and making the bulk of my purchases.

As expected, peppers, tomatoes and all other remnants of summer are now virtually non-existent, while signs of winter are undeniable.

Mandarins

Mandarins

Mandarins, lemons and oranges are widely available, and today I found the first pomelo of the season.

Pomelo are like huge grapefruit with thick skin, except they are not sour. I first learned to appreciate these fruits in Thailand, where vendors will cut and clean them for you right on the street. These big green pomelo with pink flesh are probably my favorite variety (but don’t hate me if I change my mind 2-3 times this season as new ones come out).

Early Pink Pomelo

Early Pink Pomelo

Meyer Lemons In Basket

Meyer Lemons In Basket

As much as I love citrus though, it is still tough for me to get too excited about it when pears, apples and persimmons are so unbelievably perfect.

Fuyu Persimmon

Fuyu Persimmon

In the vegetable world, the rockstars this week are roots, stalks and hearty leaves. I’ve been loving Tuscan kale (the dark, bumpy variety), chard, broccoli, cauliflower, cabbage, fennel and Brussels sprouts.

Celery, leeks, beets, onions and sweet potatoes are also worth playing around with this time of year.

Organic Celery

Organic Celery

Taylor Gold Pears

Taylor Gold Pears

And of course, I’m still obsessed with winter squash. With nothing but olive oil and sea salt, roasted red kuri squash tastes like pumpkin pie only better.

Lastly, it seems that the weekend after Thanksgiving is also the best time to go to the farmers market if you happen to be Super Mario.

If you live in SF, it is worth a trip to the Ferry Building just to see these GIGANTIC porcini mushrooms. I wouldn’t even know where to start with one of these bad boys, but I can’t help but marvel at them with a twinge of envy.

Giant Porcini

Giant Porcini

Seriously, what could you do with a mushroom like this besides grow super big or get a 1UP? If I had a few of these I could definitely save the princess.

Chantarelles, trumpet mushrooms and several other normal-sized fungi varieties are also in season.

Did any of you make it to the farmers market this week?

Today’s Purchases:


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3 Responses to “Farmers Market Update: Holiday Weekend”

  1. Matt Shook says:

    A delicious Potato Leek soup sounds good right about now…

    Mushrooms (even magic ones) are great and all, but I’d really like to get my hands on one of them Fire Flowers: http://www.nesmaps.com/maps/SuperMarioBrothers/sprites/FireFlower.gif

  2. Allie says:

    I don’t think I’ve ever cooked with Napa cabbage but I’ve noticed it on your shopping list before….do you have any recommendations on how to prepare it?

    • Darya Pino says:

      You can cook it, but I actually prefer it raw. It is fabulous in salads, sweet and crispy. I’ve been adding white beans or lentils, pistachios and pears with a splash of balsamic or red wine vinegar, good olive oil, salt and pepper. Delicious :)

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