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.
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.
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.
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.
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.
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.
- 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?