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, 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
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.
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.
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.
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?