Winter Squash

Alright Mother Nature, you win. It’s autumn now and I’ll accept it, even if San Francisco only had about five days over 80 degrees this year. I don’t need summer when I have produce like this.

Thompson Grapes

Bring on your autumn grapes. Grapes have never been my favorite fruit, but they are so sweet and crispy this year I can’t resist them. I like wine too, and harvest is soon. Grapes are ok with me.

Flame Grapes

I’ll take your apples too. These heirloom varietals don’t taste anything like the overly sweet fujis I grew up with. These apples remind me of what I’ve always wished apples tasted like whenever I have apple cider.

Autumn Apples

And these little wickson apples, the size of golf balls, are as complex as a glass of wine.

Wickson Apples

Of course I don’t mind the sweet white pomegranates, with their pink seeds and delicate flavor. They aren’t as sour as the red ones are this early in the season, and the seeds aren’t nearly as tough and woody.

White Pomegranates

I finally gave in and got some brussels sprouts too. Sure I used to hate them, but once I learned the secret to cooking these little guys they became a welcome guest on my dinner plate. I’m especially fond of the smaller sprouts like the ones I found today, because they are almost never bitter.

Early Brussels Sprouts

With Halloween approaching not even the winter squash offend me, but these days I eat them instead of carve them.

Sugar Pie Pumpkins

Yes I’ll miss summer—or at least the idea of it. I’ll miss the peaches and plums.

Peaches

I’ll revel in the last of the figs and melons.

Brown Turkey Figs

Maybe if I’m lucky you’ll give me a few more weeks of eggplant.

White Eggplant

Perhaps the sweet peppers will last until my birthday next month.

Sweet Peppers

Or maybe the spicy ones will?

Hot Peppers

What always breaks my heart most is the tomatoes. I can live a few months without strawberries, but the tomatoes really get me. Everything is better with a dry-farmed early girl tomato on it. It will be hard to see them go.

Organic Cherry Tomatoes

But I love my cauliflower. (Pretty much everyone loves my cauliflower). And it will keep me company as fall rolls in and winter approaches.

Cauliflower

I’ll embrace your root vegetables as they sweeten in the cold.

Beets and Carrots

I’ll give you some time on the persimmons though, I don’t think they’re quite ready yet.

Hachiya Persimmons

Today’s purchases (~$40):

• Heirloom kabocha squash
• Savoy cabbage
• Carrots
• Leeks
• Red Russian kale
• Brussels sprouts
• Wickson apples
• Daikon
• Ginger root
• Garlic
• Dahlias

Is your farmers market still running?

Tags: apples, Brussels sprouts, cauliflower, chili peppers, eggplant, Ferry Plaza Farmers Market, figs, grapes, peaches, peppers, pumpkins, San Francisco, tomatoes, white pomegranate, wickson apples, winter squash

Watermelon Radish

I’m loving the changing seasons. Winter is moving in fast, but fall produce is just peaking in flavor.

Pomegranates are amazing right now. They are sweet and don’t make you pucker with tartness like they do early in the season. We’ve been stocking up on the juice and freezing it in ice cube trays to add to sparkling water spritzers for the rest of the year.

Big Hachiya Persimmons

Pomegranate Ice

Now is also the best time to get persimmons, because they lack the chalky astringency they can have before they’re quite ripe. Remember, fuyu persimmons are eaten while firm (find a dark orange color) and hachiyas are ripe and edible when soft. I’ve noticed a lot of restaurants adding fuyus to salads and even savory dishes.

Colorful Carrots

As winter approaches, we’re also seeing the emergence of root vegetables. Members of the radish family are less spicy and more sweet this time of year, making them perfect for winter salads. Today I stocked up on watermelon radish (aka watermelon daikon) and kohlrabi. I like to eat both of these raw.

Green and Purple Kohlrabi

Watermelon Daikon

But radishes aren’t the only root vegetables to experiment with this time of year. Celery root has a subtle taste like celery but a consistency more like a potato. It’s great to puree, roast or add to soups. Sunchokes (aka Jerusalem artichokes) are another of my winter favorites. They’re flavor is remarkable, reminiscent of artichoke but more like a delicate potato in appearance.

Organic Sunchokes

Celery Root and Carrot

Parsnips are another delicious root vegetable great for cooking. They look like white carrots but with a more herbal flavor. They are also great for roasting and purees.

Christmas Bells

Large Parsnips

Although it is fairly late in the season, there are still some peppers around. Though the selection is limited, you can still get beauties like these Christmas bells.

Winter is also a great time for greens. Chard, collards, kale, cabbages all get sweeter this time of year, and are a great accompaniment to roasted winter squash with beans or meat dishes.

Cabbages

Winter Greens

Brussels sprouts and broccoli are also sweeter than usual.

Organic Broccoli

Brussels Sprouts

I also found a few more exotic ingredients this week, including Indonesian lemon leaves (any relation to kafir lime leaves?) and aloe vera.

Aloe Vera

Indonesian Lemon Leaf

Oh, and crab season has started!

Dungeness Crabs

Today’s purchases:

• Kabocha squash (Tierra Vegetables)
• Cilantro (Eatwell Farm)
• Sweet lime (Bernard Ranches)
• Pomegranate juice (Twin Girls Farm)
• Meyer lemons (Hamada Farms)
• Baby broccoli (La Tercera Farms)
• Fresh porcini (Far West Fungi)
• Rutabagas (Heirloom Organic Gardens)
• Watermelon radish (Heirloom Organic Gardens)
• Kohlrabi (Heirloom Organic Gardens)
• Kale (Star Route Farms)
• Rome apples (DeVoto Gardens)
• Fuyu persimmons (Paredez Farms)
• Whole chicken (Marin Sun Farms)

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Tags: aloe vera, broccoli, Brussels sprouts, cabbage, carrots, celeriac, chard, Dungeness crabs, Indonesian lemon leaf, kohlrabi, parsnips, peppers, persimmons, pomegranates, sunchokes, watermelon radish

Golden Gate Bridge

San Francisco is a zoo this weekend, but it’s awesome. It’s Fleet Week, which means we have the Blue Angels buzzing over our heads several times a day. And the weather couldn’t be better to hang out on rooftops and watch the action.

Because we are in the middle of changing seasons, the farmers market is a new adventure every week. As summer produce wanes, autumn produce is ramping up. Some of the new items will last all winter, and others are only around a few weeks during the interim.

Pumpkins and Tomatoes

White pomegranates are a special treat only around for a couple weeks this time of year. They are sweeter and their pink, translucent seeds are softer than the more typical red pomegranates. Definitely try one if you get the opportunity.

Shin Li Asian Pears

White Pomegranates

Asian pears are another temporary item at the market. They’re delicate, watery flesh and subtle flavor make them easy to over look, but it’s fun to bring a few different varietals home and experiment with their unique flavors while you have the chance.

Organic Quince

Fresh Chestnuts

Chestnuts and quince will also be around for a short time and are fun to experiment with. I also saw persimmons for the first time this week.

Cherry Tomatoes

First Persimmons

At this time of year though, my favorite foods are still the late summer produce. I can’t get enough tomatoes and peppers. I adore them. And they pair so beautifully with fresh herbs and almost anything.

Fresh Herbs

Hot Peppers

And let’s not forget about vegetables. It’s last call on winter squash and eggplant. But you can also find fall favorites like brussels sprouts and artichokes.

Artichokes

Baby Brussels Sprouts

Also notable is that Warren pears are now available at Frog Hollow, and you can pick up some fresh whole wheat tortillas at Massa Organics.

Whole Wheat Tortillas

Warren Pears

I’m leaving for Hawaii early this week so I only picked up some white pomegranates and padron peppers.

Tags: artichokes, Asian pears, Brussels sprouts, chestnuts, peppers, persimmons, pomegranates, pumpkins, quince, tomatoes, Warren pears

Bronx Grapes

End of summer is always a confusing time in San Francisco, because it is inevitably the nicest weather we’ve had in the city since early May. For the first time all year we pull out our shorts and sandals, while the rest of the country is whining about humidity and getting their pumpkins ready for halloween. It happens every year.

The local produce plays these tricks on us as well. Right now we’re seeing the best of the summer’s fruits. The peaches are perfect, the melons magnificent, the plums spectacular. And of course we’re now getting perfect summer tomatoes.

Sweet Corn

Perfect Summer Tomatoes

Summer vegetables are equally as awesome. The eggplants, peppers, corn and squash are impossible to ignore with their bright colors and lovely aromatics.

Peppers

Eggplants and Peppers

But the signs of fall are no longer subtle here in San Francisco. Not only are grapes and apples some of the best fruits available this month, but pomegranates and pears are here as well.

First Pomegranates

Winter Banana Apples

We’re also seeing brussels sprouts and winter squash.

Cauliflower and Broccoli

First Brussels Sprouts

Without a doubt this is one of the best times to eat in San Francisco, but it won’t last long. Get it while the gettin’s good.

Rainbow Chard

Today’s purchases:

• August flame peach (Kashiwase Farms)
• Parsley (Chue’s Farm)
• Cilantro (Chue’s Farm)
• Green onions (Tierra Vegetables)
• Heirloom zucchini (Lucero Organic Farms)
• Raspberries (McGinnis Ranch)
• Salad mix (Green Gulch Farm)
• Early girl tomatoes (Dirty Girl Produce)
• Pink pearl apples (Philo Apple Farm)
• Garbanzos (Rancho Gordo)
• Corn tortillas (Rancho Gordo)
• Poblano peppers (Happy Quail Farms)
• Pimentos (Happy Quail Farms)
• Jalepeno (Happy Quail Farms)
• Eureka lemon (Bernard Ranches)
• Limes (Bernard Ranches)
• Avocado (Bernard Ranches)
• Pomegranate juice (Twin Girls Farm)

Tags: apples, broccoli, Brussels sprouts, cauliflower, chard, corn, eggplant, grapes, peppers, pomegranates, tomatoes

Tokyo Turnips

At this time of year, salad might be my favorite food. I know, salad sounds boring. It sounds cold, tasteless and painfully healthy. The kind of healthy that no one really wants to be.

But in early summer health is the last thing on my mind when I choose to make salad. Truth is I just can’t wait to eat all the beautiful greens and fixings I find each week at the farmers market. Food like this is a treat, and probably not at all what you think of when you think of salad.

Any good salad starts with greens. The little gem lettuces, arugula, spinach, mizuna and even more untraditional greens like purslane.

Purslane

Salad Mix

Purslane is a succulent green that is supposedly high in omega-3 fatty acids. Personally I eat it for its lemony flavor and unique texture. It’s a great addition to any salad mix.

After greens I like to layer flavors and textures into my salads. Cucumbers from the farmers market are completely different from the flavorless, waxy beasts I remember from childhood salads.

Armenian Cucumbers

I love the long, curly Armenian cucumbers, but you can also find Mediterranean cucumbers, lemon cucumbers and several other varieties I’ve never tried. Most don’t require peeling. If you don’t have cucumbers, raw sweet summer squash are delicious in salads too.

Zephyr Squash

Lemon Cucumbers

Turnips, radishes and carrots are particularly good salad additions in early summer, contributing a distinctive crunch and deeper flavor than the delicate lettuces and cucumber. If you choose good quality turnips and radishes, their greens can be added to your salad mix as well.

Rainbow Carrots

French Breakfast Radishes

Summer tomatoes add both sweetness and brightness to salads, because of their relatively high sugar and acid content. For salads I prefer the deeply flavored heirloom varieties such as cherokee purple and brandywine varieties. Roasted peppers can serve a similar function.

Sweet Peppers

Summer Tomatoes

To add substance I turn to foods that are higher in fat and protein, like avocados, nuts, eggs, grain or meats. Today I picked up some avocados and eggs from the farmers market. My favorite salad green of late is the chewy and rustic farro grain. If you haven’t tried it yet I highly recommend it.

I like to finish my salad with summer fruits and herbs. Any stone fruit is fantastic and pairs nicely with balsamic vinaigrettes. Figs are also delicious if you can find them.

Pluots

Other things I loved this week include the Ruby grand nectarines from Frog Hollow and organic cauliflower.

Organic Cauliflower

Frog Hollow Ruby Grand Nectarines

Today’s purchases:

• Yummy rosa pluots (Paradez Farms)
• Ruby grand nectarine (Frog Hollow Farm)
• Early girl tomatos (The Peach Farm)
• Purslane (Madison Growers)
• Zephyr squash (Lucero Organic Farm)
• Rooted basil (Dirty Girl Produce)
• Green shallots (Dirty Girl Produce)
• Cauliflower (Dirty Girl Produce)
• Armenian cucumbers (Payne Farm – I think)
• Tokyo turnips (Green Gulch Farm)
• Italian parsley (Green Gulch Farm)
• Salad greens (Green Gulch Farm)
• Mediterranean cucumber (Happy Quail Farms)
• Avocados (Brokaw Nursery)
• Eggs (Marin Sun Farms)

Tags: cucumbers, Ferry Plaza Farmers Market, nectarines, peppers, pluots, purslane, salad, San Francisco, tomatoes, turnips