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)

If you would like to share your own local farmers market with Summer Tomato readers please click here.

White Nectarines

Dear Readers,

I know that many of you enjoy the farmers market and visit it regularly, and if this describes you I’m sure you already know what I’m about to write.

For those of you who like the farmers market but find yourself cooking up excuses each week not to go, it is time to talk yourself out of that habit. At least this once. If you’re ever going to make visiting your farmers market a priority, now is the time. This is the season when a taste of a simple plum can change your life (I got mine from Paradez Farms).

Heirloom Tomatoes

Pluot Slices

There are only a few weeks of the year when berries and stone fruits haunt the market simultaneously, when you can get sweet cherries and perfect peaches. Even the tomatoes now would never be mistaken for anything other than a fruit. At this time of year it is possible to win friends with salad (I’ve done it many times already).

Summer Squash

Green Chard

Today I saw children begging their parents to buy foods that most of us grew up hating (beets!). And I even bought a bag of broccoli simply because it was so cute. That’s right, even vegetables are getting their moment in the sun.

Adorable Broccoli

Summer Beets

(the garlic and onions are photogenic??)

Summer Onions

Purple Garlic

An added bonus is the late summer produce is just beginning to arrive as well. Today I bought my first corn, and saw eggplants available at a few different stands.

Bodacious Yellow Corn

Mission and adriatic figs are also available, and surprisingly sweet for this early in the season. I even spied a few melons hanging out today, though I was too busy cradling peaches and nectarines to get one home safely.

Mission Figs

First Eggplants

And for today’s Moment of Zen, I present: kohlrabi.

Kohlrabi

Enjoy the summer! And if you discover or learn to love anything new this year, please come tell us about it.

xoxox
Darya

Today’s purchases:

• Heirloom tomatoes (The Peach Farm)
• Yellow corn (The Peach Farm)
• White nectarine (Paradez Farms)
• Yellow nectarine (Paradez Farms)
• Pluot (Paradez Farms)
• Basil (Chue’s Farm)
• Baby broccoli (Dirty Girl Produce)
• Green shallots (Dirty Girl Produce)
• Zephyr squash (Lucero Organic Farms)
• Mission figs (Knoll Farms)
• Red peppers (Happy Quail Farms)
• Mediterranean cucumbers (Happy Quail Farms)
• Salad greens (Green Gulch Farm)
• Red kale Green Gulch Farm)
• Purple garlic (Tierra Vegetables)
• Eggs (Marin Sun Farms)
• Yellow eye beans (Rancho Gordo)

Lapin & Hedlefingen Cherries

My friend E began her healthstyle upgrade at the beginning of 2010, and has shared her journey with Summer Tomato readers in the past. Today she kindly agreed to share her farmers market as well.

E. Foley is a geek girl extraordinaire. She writes amazing online dating profiles for geeks and non-geeks, helping clients all over the world find love. Her writing can be found at Examiner.com, Dating Sites Reviews, and elsewhere as a ghostwriter. By day, she is the Copywriter at ThinkGeek.

Follow her @geeksdreamgirl on Twitter.

Dating profiles for geeks =http://geeksdreamgirl.com

Farmers Market Update: Maryland

by E. Foley

I don’t know about you, but I’m sick and tired of Darya’s constant Californicating. Those of us on the best (aka East) coast of the U.S. appreciate our farmers markets on a far deeper level because we only get them from May through November. Such is the case in my home state of Maryland.

(Really, I love Darya and the Californicating actually helps me plan for things coming into season over here.)

Maters

Summer Veggies

I’ve been working with Darya on my healthstyle since the beginning of 2010 and am proud to report I’ve lost about 20 pounds without ever feeling deprived. In fact, I feel like I eat way tastier things now. I’m still having the occasional cookie or bacon cheeseburger, but on the whole, my healthstyle is much improved as a result of having her coaching me.

My boyfriend and I have visited all the farmers markets in a 20 mile radius and we’ve decided to call the Olney Farmers and Artists Market home. Out of all the markets we visited, this one seemed to have the best mix of vendors. These pictures are from my trip on Sunday, June 13th.

Kohlrabi

Fresh Corn

One of the common things I’ve heard from the farmers is that the unseasonably hot weather lately has pushed the growing season up a bit. Last week, I tried two new-to-me things: garlic scapes and saskatoon berries. With the garlic scapes, I made a delicious (albeit really strong!) pesto. I also threw them into pretty much everything we cooked last week. Saskatoon berries taste like a cross between a blueberry and a sweet apple. They were great in pancakes as well as a spread I made by blending them with local chevre.

This week, neither scapes nor saskatoons were available. Asparagus, another spring favorite of mine, has also disappeared. Since we have absolutely fabulous local goat cheese from Cherry Glen Farm, I was making lots of Asparagus & Goat Cheese Quesadillas. (Feel free to throw garlic scapes in there if you still have them!)

Red Onions

Flowers

But summer is moving in quickly! Last week’s strawberries are being pushed out by blueberries, cherries, raspberries, and blackberries. I’m getting over mono, so I can’t drink alcohol quite yet, but I’m sensing a blackberry mojito in my future.

Mojito Time!

Blackberries

My one beef with this market is that some of the farmers don’t put up signs to identify what farm they’re from and me being me, I forget to ask. The list below is labeled as best as I could!

Purple Kohlrabi

Purchases:

• Organic Spring Mix (Sligo Creek Farm)
• Cherries (Falcon Ridge Farm)
• Eggs (Fox Hollow Farm)
• Green Bell Peppers (Penn Farm)
• Cucumbers (Penn Farm)
• Purple Kohlrabi
• Shelled Peas
• Pattypan Squash
• Beets (with the most BEAUTIFUL GREENS!!)

I have a question for you Summer Tomato fans. What’s your favorite thing to do with kohlrabi?

Tulips

It’s still January, isn’t it? I’m pretty sure it is.

Here in San Francisco we’ve had virtually non-stop rain for the past 2 weeks. Technically this is good since we’ve had a drought, but I think all of us are anxious to move on to more fair weather.

What confuses me though is how this abnormally wet weather explains the early appearance of tulips and cherry blossoms? I have no idea. But they sure are lovely, aren’t they?

First Cherry Blossoms

If you’ve been avoiding the farmers market because of the weather, now is the time to start going again. The flowers are blooming, the spring onions are appearing and yes, the sun is peaking out of the clouds today.

In many ways the beginning of spring is the most special time of year. After a long, cold and wet winter there is something magical about the time when life reminds us of its eternal cycle. Baby greens, delicate asparagus and sweet fruits will start appearing over the coming weeks and you definitely want to be there when it happens.

Fennel Bulbs

Organic Spring Onions

It’s hard to describe how exciting it is the first day the farmers market explodes with cherries. I can’t get enough of the Olsen Organic clementines right now (seriously, don’t buy them anywhere else), but cherries mark the beginning of a long and delicious season of stone fruits (fruit with pits).

But let’s stop daydreaming.

Blood Orange Slices

This week the stars of the market are cauliflower, broccoli and citrus. The kale and chard are also amazing. And for good measure I grabbed some Brussels sprouts since the season will be ending soon.

Purple Kohlrabi

Organic Cauliflower & Broccoli

There is also still a beautiful assortment of root vegetables. I wish my photo skills could do justice to these breathtaking purple carrots.

Purple Carrots

I spent some time today talking about mushrooms with John Garrone of Far West Fungi. Far West Fungi has the most unique mushrooms and other foraged foods that I’ve found in San Francisco. They also have a farm where they grow mushrooms near Monterey Bay. Definitely visit their shop in the Ferry Building if you ever get the opportunity.

Nameko Mushrooms

Mushroom Farm

What did you find at the farmers market this week?

Today’s Purchases:

• Broccoli shoots (Chue’s Farm)
  
• Fennel (Chue’s Farm)
  
• Red Russian kale (Catalan Family Farms)
  
• Tuscan kale (Catalan Family Farms)
  
• Brussels sprouts (Iacopi Farms)
  
• Clementines (Olsen Organic Farms)
  

Brussels Sprouts Stalk

Holiday spending making you wish you didn’t have to buy food the rest of the month?

You’re in luck, the farmers market in January is full of healthy, delicious and very affordable produce. This weekend I spent about half of what I do during a normal week in any other season.

Shanghai Bok Choy $2

Napa Cabbage $1

My guess is winter produce is cheaper than spring and summer produce because it is more sturdy. During the summer, stone fruit (peaches, plums, etc.), berries and delicate greens are extremely perishable. They are also sweeter, so probably more labor intensive to grow (I’m just speculating here, farmers please feel free to chime in).

Sweet Potatoes and Acorn Squash

Winter Produce

Whatever the reason, the food is cheap now at the farmers market. But don’t let that fool you into thinking it isn’t tasty. Hearty greens, root vegetables and squash are perfect soul-warming food for this frigid weather.

It’s win-win!

Fennel Bottoms

The star of the season is brassica, also known as cruciferous vegetables. These are generally what we think of when we say “leafy greens.” Examples of brassica are broccoli, cauliflower, Brussels sprouts, cabbage, turnips, kale, etc.

Purple Kohlrabi and Kale

Organic Broccoli

It’s pretty common to not like these vegetables, so I won’t hold it against you if you just grimaced a little. But if you have only had them frozen or from the regular grocery store I urge you to try brassica again at your local farmers market.

When brassica are grown with care they are sweet and not bitter, tender and not tough. They are really delicious, probably my favorite. But I hated them as a kid. I urge you to give them another chance if you don’t love them already.

Audrey II

It’s also a great time to get onions, leeks, shallots and garlic. Not surprisingly, these make your brassica taste even better.

Dirty Girl Shallots

Twisted Leeks

But life isn’t all about Brussels sprouts and broccoli this time of year. Citrus fruit is taking the market by storm, bringing a splash of warm color to cool weather.

Citron

Blood Oranges

I grew up in Southern California so I’m a little picky when it comes to citrus, but I had my socks knocked off today by the clementines at Olsen Organic Farm. You can’t go wrong with any of the clementines in San Francisco right now, but these were truly special. The flavor was so rich and concentrated. In my hypnosis I bought a huge bag of them.

Olsen Organic Clementines

Tropical fruits are also popping up at the farmers market. Today alone I spotted mango, kiwi, Malaysian white guava and white cherimoya. Too bad there wasn’t any bikini weather to pair with them.

Malaysian White Guavas

Kiwis

And of course this time of year there are always persimmons, apples, pears, and pomegranates, though the seasons are winding down.

I didn’t get a picture, but the chanterelle mushrooms were also particularly spectacular.

Can you still find fresh veggies in your city? What’s your favorite?

Today’s Purchases:

• Clementines (Olsen Organic Farm)
• Red Russian kale (Paredez Farms)
• Organic broccoli (Paradez Farms)
• Baby bok choy (Chue’s Farm)
• Fennel (Chue’s Farm)
• Shiitake mushrooms (Far West Fungi)
• Kiwi (Four Sisters Farm)
• Tofu (Hodo Soy Beanery)
• Three Africans (Blue Bottle Coffee)

Turnips

This weekend was the Brassica Festival at the San Francisco Ferry Plaza Farmers Market.

Brassica

Brassica Bash!

Brassica is a genus of vegetables in the mustard or cabbage family that includes cabbages, broccoli, cauliflower, kale, turnips, bok choy, kohlrabi and Brussels sprouts. They are also known as cruciferous vegetables, and I adore them.

Curly Kale

Broccoli Crowns

In honor of the festival I stocked up on two kinds of kale, collard greens, broccoli and kohlrabi. I resisted Brussels sprouts since I got them last week. The great thing about brassica vegetables is they are very affordable, usually less than $2/bunch.

Kohlrabi

Generally I am spending a lot less money at the farmers market now that summer is over. I attribute this largely to the lack of berries and stone fruit. Oh, and my $10/week tomato habit has now dried up. But I can’t complain at all.

Daikon, Kohlrabi and Sunchokes

Baby Bok Choy

Citrus, especially the mandarins, are marvelous this season and getting better every week. Pomegranate seeds are by far my favorite thing on my breakfast. Pears from Frog Hollow Farm are freaky good.

Persimmons. Almonds. Walnuts.

I think I’m falling in love with autumn in San Francisco.

Kiwi

Mandarins

Hachiya Persimmons

Almonds

I finally got some kiwi this week. If you’re a kiwifruit fan, you absolutely must go try the ones from Four Sisters Farm, they have an unbelievable flavor that is almost floral. I had no idea kiwi could be so complex. These are really special.

Many of the farms are offering gift wrapped items for the holidays. Most of these things are pretty cute, probably delicious and something to consider if you’re shopping for any foodies.

Holiday Foodie Gifts

Or for that person who has everything, you could always just get one of these giant parsnips. They are about the size of your head. Who doesn’t need jumbo parsnips?

Giant Parsnips

Exactly.

Today’s Purchases:

• Purple kale (Capay Organics)
• Tuscan kale (Capay Organics)
• Collard greens (Capay Organics)
• Broccoli crowns (Catalán Family Farm)
• Cubanell peppers (Happy Quail Farms)
• Cippolini onions (Dirty Girl Produce)
• Seckel pears (Frog Hollow Farm)
• Mandarins (Twin Girls Farm)
• Fuyu persimmons (Paredez Farm)
• Kiwifruit (Four Sisters Farm)
• Kohlrabi (Tierra Vegetables)

citrus

Winter fruits are different from summer fruits and the undisputed king of winter is the citrus genus. Here in San Francisco we should feel thankful to have such a great bounty to start the New Year. Don’t forget the freeze that killed California’s citrus crop back in January 2007.

This week the Ferry Plaza Farmers Market had all the basics–oranges, grapefruits, clementines, lemons, limes–but half the fun is trying all the unusual varieties available.

Pomelos look like giant grapefruits with super thick skin. They come in several different varietals, each with a unique flavor and juiciness level. Interestingly, I find the less juicy pomelos to be the sweetest. You can eat them without making a complete mess of your hands and each individual pulp is like a little balloon filled with liquid candy.

At the farmers market you can find yellow, white, pink and green pomelos, and the skin color does not necessarily correspond with the color of the flesh inside. I think the green pomelos with pink flesh are my favorite, but they are all great. Eat them plain or add them to a refreshing winter salad, just be sure to remove the thick membranes that separate the sections.

Even oranges become deceptively interesting when you get them from local farmers. On the outside Cara cara oranges are virtually indistinguishable from navel oranges, but inside the flesh is pink like a ruby grapefruit. Blood oranges–great for juicing–are prized for their deep red flesh and richer taste.

For me one of the most surprising things I have discovered about citrus fruit is that lemons and limes are not always as pucker-inducing as you might guess. Meyer lemons taste like they have already been sugared and baked into a meringue pie. The juice is a little tart (though still drinkable) but the skin is so sweet and flavorful you have to try it to believe it. I zest it into everything this time of year.

One of the truly bizarre fruits of winter is the Fingered citron. Also known as Buddha’s hand, these large, tentacle-covered citrus fruits are primarily ornamental but can be used for their zest. Wikipedia claims that in Chinese and Japanese cultures they are sometimes used as air fresheners. Their white pith is not bitter as in most citrus fruits, so the “fingers” can be cut off and used in cooking. You might want to pick one of these up if you are entertaining or decorating your dining room or kitchen. They would make an interesting and unique centerpiece for a table.


Winter cruciferous vegetables are also abundant right now at the market. The cruciferous (Brassica) family is extremely diverse.

The term cruciferous means “cross-bearing” since the four petals of their leaves resemble a cross. Popular cruciferous vegetables include broccoli, cabbage and kale, but also root vegetables such as turnips and rutabaga. Cruciferous vegetables are usually what we are talking about when we say “green leafy vegetables,” and they are thought to have anti-cancer properties.

One of the best things about going to the farmers market is discovering new things. At McEvoy Ranch today I stumbled upon something called a Tamarillo, or Tree tomato. Tamarillos are native to South America, but are also common in New Zealand and a few other countries. I have not yet busted open the one I bought, but I was told it can be eaten raw with either salt or sugar (similar to a tomato). The skin is thick, tart and not usually consumed.
And in case you have forgotten, it is still crab season!

This winter do not be afraid to stare cold weather in the face and make your way to the farmers market whenever you get the chance. You will certainly not regret your trip, particularly if you are adventurous. If you see something you are unfamiliar with ask the vendor what it is like and what you can do with it. You just might find yourself a new favorite food!


Today’s purchases:

• Green pomelo
  
• Cara cara oranges
• Sweet lime
• Satsuma mandarins
• Meyer lemons
• Kiwi fruit
• Shinko Asian pear
• Kohlrabi
• Sunchokes
• Baby bok choy
• Romanesco
• Brussels sprouts
• Treviso (radicchio)
• Shallot
• Assorted small potatoes
• Scharffen Berger chocolate (Tomé-Açu)

UPDATE: This article is also available at Synapse.