May 30 2010
Bay Bridge
Saturday was a perfect day in San Francisco. It was warm, clear and beautiful. The farmers market was full of cherries, peaches and strawberries, and I tasted the best apricot ever at Frog Hollow Farm.
Basically it was too nice to stay inside writing about it. Photos will have to suffice today.
Bing Cherries
Green Garlic
Loquats
Peppers
Potatoes
Red Onions
Saturn Peaches
Shallots
White Peaches & Apricots
Apr 11 2010
Asparagus and Radishes
I made a San Francisco rookie mistake today at the farmers market.
Yesterday was so incredibly beautiful I didn’t think it was possible we could have rain today. I was wrong and should have known better.
Completely unprepared, I found myself at the farmers market in the rain with no umbrella, a light hoodless jacket and tiny little non-waterproof shoes. Consequently, I didn’t feel much like lingering and did most of my purchases at just a few farms.
But despite my quickness to depart, I did notice the arrival of fava beans this week. Exciting!
First Fava Beans
Another rookie mistake I made was not showing up early enough to get the good strawberries. Anyone who visits the market regularly knows that the most special items tend to be gone by 9am. This morning I was told my strawberries were gone by 8:30. When the weather gets warmer there will be strawberries by the truck load, but until then the early bird catches the worm.
But I didn’t miss out completely. The artichokes I bought last week were so mind blowing that I had to get them again. I also noticed that collard greens are looking particularly tasty.
Collard Greens
Small Artichokes
And though radishes have been around for a few weeks, they are just now starting to look really beautiful.
Carrots have also been impressing me the past few weeks. Every time I eat one I think with pity about all the kids growing up thinking that those flavorless bagged “baby carrots” are what vegetables really taste like. The real thing is as sweet as candy.
Adorable Carrots
This week I finally broke down and bought an heirloom tomato. I’ve been putting this moment off knowing they wouldn’t be quite good yet. But these are starting to look pretty awesome, so I took the plunge. It was good, but not great.
Heirloom Tomatoes
Fresh eggs are not to be missed this time of year. Even if you cannot afford to eat them regularly, I recommend heading to the farmers market and picking some up at least once. You’ll be amazed. Use them to make a special brunch. (Pro tip: Try them with a sprinkle of smoked paprika)
Meyer Lemons
Eatwell Eggs
You should also stock up on Meyer lemons while you have the chance.
And though these are things I didn’t actually buy, they are great examples of why I love my farmers market so much. Purple potatoes and low sugar jam FTW!
Very Low Sugar Jam
Purple Potatoes
Today’s Purchases:
Is it spring for you yet?
Jan 10 2010
Purple and Green Cabbages
Winter is a subject I usually prefer to ignore, and in California this is pretty easy to do.
Although temperatures approach freezing at night, rarely do things actually freeze. We have our farmers market here in San Francisco year round, and overall I realize I am utterly spoiled.
But that doesn’t make it any easier to get excited about winter.
It’s still cold. It’s still gray. It gets dark early and the nights are long. Everything and everyone seems to want to hibernate, especially me.
But this weekend I decided to embrace winter and all its glorious produce. I think I was inspired by all the delicious recipes around the blogosphere. Who knows. But today I was excited about parsnips, braising greens, mushrooms and citrus, and barely even noticed that my pomegranates and peppers are out for the count.
White Carrots
Winter greens and root vegetables are especially exciting to me right now. I know this sounds weird, but until you’ve tasted them at the height of season (as we are now in), it is hard to know what I mean.
The difference is that during a lot of the year hearty greens and root vegetables like turnips and kohlrabi can be very bitter and spicy. They are edible in this state, but require a lot more work to be delicious. Right now all these vegetables are sweet, almost like candy.
Cabbages and Kale
Watermelon Radish
If you don’t believe me, head down to the market and try some of the samples. People’s ooos and ahhs from their surprise at the delicious flavor of daikon and kohlrabi is audible throughout the market. Nobody expects vegetables to be this sweet.
The same is true for the brassica, things like cabbage, kale and collards. All these vegetables can be bitter and pungent when eaten out of season, but now they are as sweet and delicious as fruit.
Trumpet Mushrooms
Yukon Gold Potatoes
Another thing you don’t want to miss this season is the mushrooms. Truffles are expensive, but a small domestic white truffle can be purchased for around $10 or less and can make a spectacular treat for a weekend brunch. The chantarelle mushrooms are also big and flavorful this time of year. Personally I am loving the flavor and texture of trumpet mushrooms cooked up in a little olive oil and parsley.
Citrus fruit are the stars of the fruit scene, though you can still find some lingering pears and persimmons. I love the size and flavor of the clementines this time of year, but am looking forward to the grapefruits, pomelos and navel oranges sweetening up.
Citron
And it is hard to complain too much if there are Meyer lemons around.
Now is also a great time to get heirloom beans, dried chilies, sustainable meats, dried spices, tropical fruits, walnut oil, dried fruit and artisan cheeses.
Asian Pears
Limes
Today’s Purchases:
Have you embraced winter?
Oct 25 2009
Tomatoes
I’m delighted to introduce you to Stephanie Stiavetti who agreed to step in and cover the Grand Lake farmers market in Oakland while I was away this week.
Stephanie Stiavetti is a Bay Area freelance food and nutrition writer. Besides writing for magazines and radio, she also blogs about living a healthy gourmet (and gluten-free!) lifestyle at Wasabimon.com. Her top priority in life is eating well in every sense of the word and making sure people know that eating healthy can be a delicious endeavor.
You can also follow her on Twitter under the name @sstiavetti.
Thanks so much Stephanie!
Hello everyone!
This is Stephanie from Wasabimon, and I’m excited to be guest posting today on Summer Tomato. Darya’s asked me to take care of the weekly Farmers Market Update while she’s in Vegas, and since I live in the East Bay, today you’ll be getting a tour of Oakland’s Grand Lake Farmers Market.
For those not in the know, Oakland has a thriving farmers market community. With over ten markets throughout the week, East Bay residents have a lot of opportunities to buy organic, locally grown produce. Here’s just a sampling of what you can find at the Grand Lake market, which happens every Saturday from 9am – 2pm year round.
I love the colors of the market this time of year. So many bright colors as summer comes to a close! First I picked up a few of my obligatory (though no less lovely) squash and peppers from Capay Farms:
Peppers
Squash
Right across the way was Rodriguez Farms, who have some of the best potatoes and strawberries around – and who doesn’t love the fact that we can get local strawberries this time of year? Yay California!
Strawberries
Potatoes
Next up were the gorgeous radishes and carrots at Ledesma Family Farms. There is always so much color in this booth and I need to wear sunglasses when I go inside:
Radishes
Carrots
After wandering around a little bit (and indulging in some kettle corn, my favorite treat), I hit the jackpot at Toscano and Sons. They have the sweetest cherry tomatoes ever! They make such a perfect addition to salads, and I can never resist them.
Cherry Tomatoes
Toscano also had baby shallots and young leeks, which are just about my favorite things ever. I’m such an allium nut – I don’t cook with them all the time, but I love how there are so many different levels of flavor within the onion family:
Leeks
Baby Shallots
Happy Boy Farms was full of lovely winter and summer squash, and as usual their herb table was full of the freshest, most fragrant greenery. Their heirloom tomatoes were off-the-charts colorful, though I had to resist the urge to buy any since I already have some at home. Happy Boy also has my favorite salad mix, with edible flowers mixed in with the rest of the greens. I mean, how could you resist this beautiful display?
Salad Greens
I also discovered something new at the farmers market this week. I’ve seen jujubes before but hadn’t ever stopped to inspect further. These little Chinese dates are really good and I highly recommend you grab a handful if you ever see them!
Jujubees
Then how could I not stop and smell the roses at Western Sun Floral?
Roses
And on the way out the door, I stopped by my favorite stand, Marshall’s Farm Honey. Since I avoid refined sweeteners, honey is a mainstay in my kitchen:
Honey
I had a fabulous time at the Grand Lake Farmers Market today, and I hope you enjoyed my little photo tour. Thanks, Darya, for letting me share!
<3
~Steph
What did you find at your farmers market this week?
Sep 30 2009
Spanish Tortilla
I’m super excited to announce that Danny Jauregui is sharing one of his recipes today at Summer Tomato.
Danny is a Los Angeles based food blogger. You can read his recipes on Over The Hill And On A Roll, and his food photography and blogging tips on Food Bloggers Unite!
Definitely visit Danny’s blogs and check out his incredible food photography, you’ll be blown away.
I’ve always wanted to learn how to make a Spanish tortilla and had no idea it was this easy. But now I seriously want to get that cast-iron skillet I’ve had my eye on….
by Danny Jauregui
Spanish tortillas are my go-to dinner when I’ve had a rough workday. I love that you can take two healthy ingredients and easily create a mouth-watering dish. A Spanish tortilla is a bit like an omelette, only much easier to make. Thinly sliced potatoes are sautéed with onions at which point eggs are added and cooked until done.
Sliced like a pie, the Spanish eat a tortilla at room temperature with a light salad, which is my preferred way of enjoying it. I also like to serve it for brunch parties, just for a touch of variety.
In this version, I add Mexican flavors by including chopped cilantro and a Chipotle-Lime vinaigrette. Filled with nutrients and bursting with familiar flavors, I think you’ll really enjoy it!
Simple Potato and Egg Spanish Tortilla
Ingredients:
6 Eggs
1 Large Potato, thinly sliced
½ Large Yellow Onion, thinly sliced into rings
1 ½ Tablespoons Olive Oil
½ Teaspoon Salt
¼ Teaspoon Pepper
¼ Cup Chopped Cilantro
Directions
Slice potato and onions into thin slices. The exact size is not important. Heat the olive oil in a heavy bottom pan or preferably a cast-iron skillet. Wait for olive oil to almost begin smoking and add the onions and potatoes. Sprinkle them with salt and pepper. With a wooden spoon stir potatoes and onions to coat in oil, lower the heat to medium and cook until they are soft, stirring occasionally, for a total cooking time of 5 minutes.
While potatoes are cooking combine the eggs and cilantro in a bowl and lightly whisk together. When potatoes are done, make sure they are lying as flat as possible in the pan and add the egg mixture. Cook on medium heat for 5 minutes or until most of the egg on the bottom is thoroughly cooked. The top of the tortilla will not be cooked and should look runny.
Turn the broiler of your oven on, remove pan from burner and carefully place under broiler for 2 minutes, or until the top is slightly golden brown. Eggs cook fast, so keep your eye on the broiler. (If you don’t have a broiler simply place a cover on the pan and continue cooking on medium heat until top is solid and not runny).
Once top is brown, remove from broiler and let cool for 10 minutes. At this point you can slice it straight out of the pan, or flip it like I did. To flip, run a knife around the edge of the tortilla to loosen, place a plate upside down on top of the pan and flip the whole thing over. The tortilla should release easily.
Add some sliced avocado and your favorite salsa to really spruce this meal up, or make this Chipotle-Lime vinaigrette like I did.
The Chipotle Lime Vinaigrette adds a nice smoky and acidic note to the boldness of the potato and egg. Delish!
Chipotle-Lime Vinaigrette
4 Tablespoons Olive Oil
2 Tablespoons Adobo Sauce from a Chipotle Pepper Can
2 1/2 Tablespoons Lime Juice
¼ Teaspoon Salt
Adobo sauce is the smoky sauce that is included in Chipotle peppers. If you want a bit of spice, take half a Chipotle pepper and chop it super fine and add to vinaigrette.
Place all ingredients in a bowl and whisk to combine. Drizzle vinaigrette onto sliced tortilla.
What flavors do you pair with a Spanish tortilla?
Darya @ The Huffington Post
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