Farmers Market Update

by | Dec 6, 2008

turnips

It was 40 degrees when I woke up this morning. I am sure some of you consider that warm, but to me it may as well have been below zero. Cold, any cold, makes me extremely uncomfortable. The last thing I wanted to do was get out of my warm comfy bed, but the farmers market was calling. chocolate persimmons

For two weeks now I have been longing for a refrigerator full of vegetables and today I finally got one.

Despite the frigid temperature it was a beautiful day in San Francisco. The sun was shining and the Ferry Building was bustling. One nice thing about the winter time is that the crowds are not as cumbersome as they are in the summer, so it is easier to linger and savor the quaint beauty of locals seeking fresh market goods.

As expected, citrus fruits are starting to reach their peak. Grapefruits, oranges, pomelos and lemons have traded in their sour acidity for tangy sweetness, and today I bought my first Mandarin oranges.stinging nettles

The most exciting find though was the elusive chocolate persimmon. Orange on the outside and brown on the inside, these sweet pulpy treats are nothing short of wonderful. I was told there are only a couple weeks left in the season, so get them while you can!

As for vegetables, someone at Star Route (Marin Organics) finally talked me into buying those stinging nettles we discussed a few months ago. I will let you know how it goes.

Still on a mission to perfect the roasted root vegetable lunch, I also stocked up on rhizoid goodies.

Today’s purchases:

  • Chocolate persimmons
  • Hachiya persimmons
  • Pomegranate
  • Mandarin oranges
  • Meyer lemon
  • Pink lady apple
  • Fuji apple
  • Leeks
  • Romanesco broccoli
  • Golden beets
  • Rutabaga
  • 1 giant carrot
  • 1 giant parsnip
  • Stinging nettles
  • Yellow eye beans
  • Dinosaur kale
  • Soul Food eggs
  • Acme epi loaf
  • Nossa Senhora de Fatima (Blue Bottle) coffee
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5 Responses to “Farmers Market Update”

  1. Anonymous says:

    So if a parsnip looks just like a white carrot, then whats the difference?

  2. NB says:

    My farmers market purchaces:beets/beet greenskalecarrotssome japanese tubercabbagepersimmonsLily eggs/duck eggsleekherbsWhat would you do with the horseradish root?

  3. Katie says:

    Looking forward to hearing what you did with all your special goodies- why didn’t you buy the horseradish root?

  4. Darya Pino says:

    anon:Some people feel strongly about the difference, to me it is less obvious. Parsnips are more spicy and earthy I guess. Carrots are sweeter. There is something very similar about the flavor though.—–NB:Wow! Duck eggs!! I have heard those are amazing to bake with but have never tried. Definitely keep us posted on what you do with them.Is your Japanese tuber a daikon? I love daikon.Well done, keep up the great work!—–Katie:Horseradish root is a bit much for me at this stage in my life. If I were making prime rib or shrimp cocktails or something I would use it, but I do not have much need for horseradish in my daily life.

  5. Anonymous says:

    Now when you say ‘bake’ a duck egg, what do you mean? Just put it in the oven?

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