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:

• Braising greens (Marin Roots Farm)
• Parsnips (Tierra Vegetables)
• Carrots (Tierra Vegetables)
• Kohlrabi (Heirloom Organic Gardens)
• Fingerling potatoes (Zuckerman’s farm)
• Shallots (Dirty Girl Produce)
• Bosc pear (Frog Hollow Farm)
• Warren pear (Frog Hollow Farm)
• Clementines (Olsen Organic Farm)
• Kale (Capay Organics)
• Rosemary (Eatwell Farm)
• Pink lady apples (K & J Orchards)
• Walnut oil (Glashoff Farms)

Have you embraced winter?

Tags: cabbage, carrots, citron, Ferry Plaza Farmers Market, limes, mushrooms, pears, potatoes, San Francisco, watermelon radish

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!

Farmers Market Update: Grand Lake Oakland

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?

Tags: carrots, Grand Lake Oakland, guests, jujubes, leeks, peppers, potatoes, radishes, shallots, strawberries, tomatoes, winter squash

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….

Spanish Tortilla With Chipotle-Lime Vinaigrette

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?

Tags: chipotle, eggs, guests, lime, potatoes, vinaigrette

Summer Beans

Summertime in San Francisco is characterized by amazing food and horrible weather. By that definition, today was certainly summer: cold, gloomy and delicious!

The best tasting foods at the San Francisco Ferry Plaza Farmers Market now are things I associate with summertime. Lettuce greens and herbs are absolutely spectacular. Stone fruits are to die for. Tomatoes are sweet and flavorful in every color, size and shape you could imagine. Potatoes are sweet, creamy and firm. Life is good.

Santa Rosa Plums

Summer in San Francisco

Produce I associate with later in the season is also beginning to appear. Peppers become more interesting, diverse and fragrant by the week, as do the melons. Figs of all varietals are sweet and sticky. Some of the blackberries I saw today were the size of ping pong balls!

Summer Potatoes

Chilies and Peppers

One of the most interesting items I purchased this week was a bunch of chocolate mint from Marin Roots Farm. It actually smells like an After Eight, and I can’t wait to figure out what to do with it. I imagine it would pair nicely with berries. Any other suggestions?

In case you are curious about how I am handling the new bag policy at the market, I’m pretty happy with the way it is working out. I bought a bunch of bags from the CUESA booth the first day for $5 and I still haven’t gone through the whole thing. Many of the vendors provide bags for free, either paper or biodegradable plastic. Others charge $0.25 for a bioderadable bag–that’s when I bust out my secret stash.

BYOB

Peaches

For me the biggest bag annoyance I’m facing right now is getting all my beautiful stone fruits and tomatoes home in one piece, since they tend to get mangled in my bag with all the other veggies in there. I am experimenting with different solutions and will let you know when I get it worked out.

Check out my video if you want to see everything I brought home (except the figs, I ate those right away). I also spill the beans on my absolute favorite summer squash. It takes about 2.5 minutes.

Today’s Purchases:

• Summer tomatoes (Balakian Farms)
• Pluots (Bella Viva Orchards)
• Organic corn (Paradez Farms)
• Figs (Knoll Farms)
• Green shallots (Dirty Girl Produce)
• Yellow wax beans (Dirty Girl Produce)
• Cilantro (Dirty Girl Produce)
• Basil (Dirty Girl Produce)
• Purslane (Marin Roots Farm)
• Lettuces (Marin Roots Farm)
• Chocolate mint (Marin Roots Farm)
• Pullet eggs (Eatwell Farm)
• Zephyr and crooked neck squash (Lucero Organic Farms)
• Mediterranean cucumbers (Madison Growers)
• Swiss chard (Green Gulch Farm)
• Bell pepper (Happy Quail Farms)
• Garlic (Short Night Farms)
• Blue Bottle Coffee

What did you find at your farmers market this week?

Tags: chocolate mint, Ferry Plaza Farmers Market, peppers, potatoes, San Francisco, stone fruit, yellow wax beans

Figs and Things

Apparently I was so taken by feelings of freedom and independence that I completely forgot to bring my camera to the farmers market. The lone image I acquired to document this amazing day at the Ferry Building was captured on my iPhone.

The market was short lived on Independence Day, and many of my favorite sellers were not present. Since my purchases were very similar to last week, I’m going to change it up this time and instead tell you an incredible story.

I am attending a BBQ at a friend’s house today, and I was put in charge of making potato salad (no, I’ve never made it before). In the spirit of the 4th of July, I bought a beautiful bag of red, white and blue new potatoes. Potatoes are heavy, and I did not want to put them in my big market bag where they might squish my tomatoes and fruit.

At one point I shifted the position of the bag in my hands, and the tie that was holding it closed broke. All my potatoes spilled onto the ground, rolling through the crowd. I sighed in disappointment and looked down to assess the wreckage.

I figured the potatoes were lost and I would have to buy a new bag. But I could not just leave all those beautiful potatoes piled in the main thoroughfare of the market.

As I bent to down to start collecting my damaged goods, I was astonished to find hands of all shapes and sizes gently dropping potatoes back into my mesh bag. I looked up to find about half a dozen people who had stopped their shopping to help me collect my spilled goods.

I could not believe it. Since when do people help strangers?

I realized at that moment what a special community of foodies and farmers gather at the Ferry Plaza Farmers Market every week. These people were heartbroken at the thought of me losing my lovely potatoes and felt compelled to help right the situation. I feel blessed to be a part of this and to have had the opportunity to see such kindness in action.

Thanks to all of you who helped me and I hope everyone is having a wonderful holiday!

What are you eating this weekend?

Tags: Ferry Plaza Farmers Market, potatoes, San Francisco