For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week’s top 10 require careful reading and a little extra thinking, but it’s worth it. Learn why daily activity is more important than formal exercise, how habits can affect your food intake, some encouraging news from the USDA and more.

Want to see all my favorite links? Be sure to follow me on on Digg. I also share links on Twitter (@summertomato) and the Summer Tomato Facebook fan page. I’m very active on all these sites and would love to connect with you.

Links of the week

• Routine Chores Might Help Keep Dementia at Bay <<This title is misleading, because the most interesting part of this story is that daily activity is more effective than formal exercise for burning calories. Also, this preserves your mind. (Medline)
• People eat out of habit, a study finds, even when food is stale <<This is exactly why I’m always encouraging you to eat mindfully. Interestingly, in this study even eating with your non-dominant hand seemed to help. (Los Angeles Times)
• Nutrition: A Low-Calorie Meal Is Shown to Pay Off <<BS of the week. I’m all for eating less and I think you can be successful at it, but this is a poorly designed study using junk food as a meal and it only lasted 2 weeks. How that can be considered “effective” is beyond me. (New York Times)
• USDA seeks method to compensate farmers for GM contamination <<Remember in the movie Food Inc. when Monsanto sues an organic farmer because their seeds contaminated his crop? Hopefully this works out and puts and end to ridiculous things like that. (Food Politics)
• Why I never eat breakfast cereal. <<Breakfast cereal isn’t really food, and my friend Yoni who works with obesity patients for a living thinks it may also prevent weight loss. Worth considering. (Weighty Matters)
• Eating purple potato may lower blood pressure for the overweight <<This really isn’t necessarily restricted to purple potatoes. What it shows is that at least some potatoes aren’t as bad for you as bread. (Los Angeles Times)
• Helpful Gut Microbes May Differ Based on Diet <<I find this new area of research absolutely fascinating. This study shows heavy meat eaters have different microbial gut patterns than herbivores. At this point there’s no reason to prefer one to the other, but down the line it may help explain why dietary patterns are more important to your health than short-term changes. (Medline)
• Vitamin D levels tied to colon cancer risk <<Yet another reason to be sure your vitamin D levels are in a healthy range. Mine weren’t until I started taking supplements. (Medline)
• Hyperinsulinemia: Cause or Effect of Obesity? <<For geeks’ eyes only. Understanding this article requires a fairly sophisticated understanding of human metabolism and biochemistry, but if you have those things and are interested in exploring some of the fallacies of Gary Taubes’ carb argument, you’ll love this one. (Whole Health Source)
• roasted tomato and thyme soup <<A beautiful looking recipe, though I would personally leave out the sugar since tomatoes are so sweet right now. (the sophisticated gourmet)

What inspired you this week?

We had a fantastic office hours discussion last week about diet soda, the health advantages/disadvantages of potatoes, sushi, eating on airplanes/in airports and more. Thanks to those of you who participated.

The next live event is scheduled for next Tuesday, July 19 @ 6pm PST, and we will be discussing Soy: Good or Evil? To participate and learn more about the exclusive Tomato Slice newsletter check it out here.

Go here to see previous episodes.

Show notes:

How To Break A Diet Soda Addiction: Tips From A Former (Diet) Cokehead

Questions and comments welcome below.

Photo by TheGiantVermin

We all know the story. Eating carbohydrates causes a spike in blood sugar, which results in a surge of insulin. Insulin shuttles all that extra sugar into your fat cells and you become obese. Over time, your poor helpless organs become resistant to insulin and you develop type 2 diabetes, heart disease and high blood pressure, thereby shortening your life by 7 years.

All of that is true.

The story is more complicated, however, because all carbs are not created equal.

I’m not here to tell you sugar and flour won’t make you fat, they will. But unrefined foods that just happen to be slightly higher in starch or sugar don’t, in reasonable quantities, elicit giant blood sugar spikes or abnormally high insulin levels.

Instead, unprocessed carbohydrates generate gentle, moderate rises in your blood glucose and insulin, giving you a small but long-lasting supply of energy your muscles can use for several hours. This is what is supposed to happen when you eat nourishing food, and normal healthy people have no reason to fear it.

(In my experience, eating intact grains can even curb sugar cravings and help you avoid those late night slip ups that undo all your progress and riddle you with guilt.)

So what are these magical carbs that don’t make you fat? Pretty much anything you can find in nature. If it comes in a box and has a prominent “whole grain” sticker on it, you’re barking up the wrong tree.

Don’t get me wrong, this is not a license to gorge yourself on grains or any food. Eat enough of something, or eat it quickly, and you’ll still end up with more sugar in your blood than your body knows what to do with. But in moderate quantities you can eat from the following list without risking your life or growing out of your favorite jeans.

10 Tasty Carbs That Won’t Make You Fat

1. Fruit

Popular diets like Slow-Carb recommend limiting fruit, mainly because it makes “rapid fat loss” a little less rapid. However you can continue to lose weight even while eating fruit, so long as you don’t pig out on it. Fructose, the sugar in fruit, is bad for you not because it raises your blood sugar, but because it is converted to fat in the liver. However the relatively small amounts of fructose present in whole fruit is nothing to worry about.

2. Beans

Though beans are relatively rich in carbs, a substantial portion of it is fiber and the overall glycemic load is pretty low. Beans are also an excellent source of iron, protein and folate, as well as essential minerals.

3. Oats

Oatmeal is tricky because Quaker and other companies have somehow convinced us that cooking real oats is too hard and time consuming for any civilized human being. This conveniently allows them to mark up the prices on their instant, pre-sweetened varieties that are closer to dessert than they are to a healthy breakfast. But in reality real rolled oats are low calorie, high fiber, and not fattening in the least. They also cook up in minutes.

4. Dairy

Have you ever checked the label of plain yogurt and wondered how all that sugar got in there? No you’re not crazy, it’s just that the FDA nutrition labels don’t distinguish between added sugar (sucrose or fructose) and naturally occurring sugars like lactose, the sugar in milk. In reasonable quantities and without added sugars (read labels carefully), unsweetened dairy products will not usually contribute to fat accumulation.

5. Lentils

Like beans, lentils are full of fiber and slowly digesting. If anything, adding lentils to your diet will likely help you lose weight, not make you gain it.

6. Farro

One of my favorite foods, farro is a dense and chewy grain with a thick husk and rich flavor. Although it is a grain, farro is very filling and a little goes a long way. No need to spike your blood sugar with this stuff.

7. Wine

Though people often cite wine and alcohol as having a lot of calories, your body digests alcohol calories different than sugar calories and they have virtually no impact on glycemic response. Though there are many reasons to keep your wine portions under control, sharing the occasional bottle won’t stop you from losing weight.

8. Quinoa

Technically a seed and not a grain, quinoa (keen-wah) is high in protein and fiber, and has a very low glycemic index. It’s also high in iron, has a complete amino acid profile (great for vegetarians) and cooks in almost no time.

9. Brown rice

A lot of people claim to dislike brown rice, but cooked properly it can be a beautiful addition to almost any meal. A small serving of brown rice can make your salads, stir fries and other vegetable dishes more satisfying, while not forcing that big blood sugar spike you’d get from eating bread.

10. Potatoes

This may surprise you, but moderate amounts of potatoes cooked in healthy oils (not processed vegetable oils) won’t make you fat. Potatoes are actually fairly high in iron, vitamin C, vitamin B6 and minerals, making them a healthy alternative to other starches so long as you don’t go nuts.

What are your favorite healthy carbs?

Black and Green Figs

It’s finally summertime in San Francisco. Woohoo! And what a beautiful day to return to my beloved farmers market.

Since I was sick and working on finishing my thesis I hadn’t been to the market in weeks, a lapse I haven’t made in years. It was terrible. But now that those things are behind me I was thrilled to return to the market today and stock up on delicious foods to get my healthstyle back on track. Life is good.

White Nectarines

Sungold Tomatoes

We are currently at the peak of summer: tomatoes are ripe, stone fruit is juicy and greens are plentiful. Now is your chance to get the best peaches, nectarines, figs, melons and pluots. I was so taken by the iridescent pink glow of these pluots I forgot to look at the name of the varietal (or maybe I’m out of practice).

Pluots

I was sure to grab enough lettuce, cucumber and tomatoes for salads this week. I also got some kale for dinner, and green beans for more pickling.

Sharlyn Melons

Green and Yellow Beans

I am also seeing the beginning of some of the fall fruits like grapes, pears and apples.

Comice Pears

Grapes

The apples looked amazing today. There are so many heirloom varieties I’ve never heard of, I grabbed a few different kinds just to get myself acquainted. I’m particularly excited about these pink pearl apples I found at the Apple Farm.

Jonathan Apples

Pink Pearl Apples

Nature never lets us forget that the next season is right around the corner. I spotted potatoes today and *gasp* winter squash. As delicious as they are, I don’t think I’m quite ready to make that leap yet, I’m going to enjoy the rest of my summer first.

Potatoes and Winter Squash

There were a couple other interesting finds today in San Francisco. Langier Ranches was offering a fruit called paw paws, which look like a mango but taste more creamy and less acidic. I was also ecstatic to see my favorite bean company Rancho Gordo has started offering heirloom corn tortillas. Yes, I bought some.

Heirloom Corn Tortillas

Paw Paws

Today’s purchases:

• Early girl tomatoes (Dirty Girl Produce)
• Red leaf lettuce (Dirty Girl Produce)
• Japanese cucumbers (Madison Growers)
• Red leaf kale (Green Gulch Farm)
• Tea bouquet (Green Gulch Farm)
• Haas avocados (Brokaw Nursery)
• Heirloom corn tortillas (Ranch Gordo)
• Vaquero beans (Ranch Gordo)
• Empire apple (Devoto Gardens)
• Red gala apple (Devoto Gardens)
• Pink pearl apple (Apple Farm)
• Parsley (Chue’s Farm)
• Green onions (Catalán Family Farm)
• Emerald beaut pluot (Frog Hollow Farm)
• Flavor king pluot (Frog Hollow Farm)
• Asian pear (Kashiwase Farm)
• Pluot (Kashiwase Farm)
• Blue lake beans (Iacopi Farms)
• Pioppini mushrooms (Far West Fungi)
• Trumpet mushrooms (Far West Fungi)
• Eggs (Soul Food Farm)

What did you find at the market this week?

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

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:

• Heirloom tomato (Bruins Farms)
• Swiss chard (Iacopi Farm)
• Baby artichokes (Iacopi Farm)
• Leeks (Iacopi Farm)
• Broccolini (Iacopi Farm)
• Collards (Everything Under The Sun)
• Shallots (Dirty Girl Produce)
• Carrots (Dirty Girl Produce)
• Meyer lemons (Hamada Farms)
• Black quinoa (Boulette’s Larder)

Is it spring for you yet?

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?

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?

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?

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?