Perfect Rainbow Chard

Everything was so beautiful at the farmers market this weekend, I’m going to let my images speak for themselves.

Spring Flowers

Spring Strawberries

Red Radishes

Pea Tendrils

Lovely Spring Onions

Organic Green Garlic

Heirloom Tomato

Fresh Sage

Lovely Carrots

Baby Fava Beans

Early Cherries

Bergamont & Chocolate Mint

Purple Flowers

Today’s purchases:

• Strawberries (Lucero Organic Farms)
• Baby artichokes (Iacopi Farm)
• Red Russian kale (Dirty Girl Produce)
• Fava beans (Catalan Family Farm)
• Carrots (Catalan Family Farm)
• Cilantro (Catalan Family Farm)
• Sugar snap peas (Chue’s Farm)
• Italian parsley (Chue’s Farm)
• Morel mushrooms (Far West Fungi)
• Salad greens (Star Route Farms)

Is your farmers market open yet?

Loose Beets

I know that it is technically still February, but I’m going to officially declare it springtime here in San Francisco, at least for all of us foodies.

The spring greens are in full effect. Today I found spinach, lettuces, asparagus and even pea shoots.

Pea Shoots

Asparagus

Brassica greens like kale and cabbage were around for most of the winter, but now we are seeing the late season varieties such as these savoy cabbages.

Savoy Cabbage

Herbs and onions are getting more diverse as well, as more delicate herbs like cilantro and thyme are reappearing. Still no basil though.

The giant leeks you can find these days are epic.

Big Leeks

Fresh Herbs

The root vegetable season is also shifting to the tail end. I’m seeing fewer radishes and other spicy roots, but sweet beets and carrots are thriving.

Carrots

In fruit, citrus is still where it’s at. Tropical fruits like kiwi, mango and guava are also available. But it’s hard to beat these $1 navel oranges from Hamada Farms.

Deceptive Tomatoes

Navel Oranges

You should still avoid the deceptively juicy looking tomatoes, however. Trust  me, they aren’t good. The vendor said it will be about 3 weeks before the heirlooms show up.

Until then you’ll have to amuse yourself with all the rest of the amazing spring produce. These flank steaks look pretty awesome too.

Flank Steaks

Today’s purchases:

• Broccolini (Iacopi Farm)
• Cauliflower (Iacopi Farm)
• Ruby chard (Dirty Girl Produce)
• Leeks (Dirty Girl Produce)
• Asparagus (Zuckerman’s Farm)
• Navel oranges (Hamada Farms)
• Sweet baguette (Downtown Bakery)
• Eggs (Marin Sun Farms)
• Yirg (Blue Bottle Coffee)

Is your season turning?

This is exactly why I encourage you all to go to the farmers market. Last weekend I picked up these beautiful pea greens and carrots from Capay Organics and turned them into this magnificent Sunday brunch with scrambled eggs.

I would not necessarily have chosen to put carrots in this mix, but I had them in my fridge and they were so deliciously sweet I couldn’t resist. Besides, having peas and carrots together gave the whole dish a quaint, Forrest Gump-like feel that made me all cozy on this rainy weekend.

If you do not have pea greens, you can easily substitute spinach or any other green. Since the greens are the bulk of this dish, I would recommend you use the bunch, big-leafed spinach rather than bagged baby spinach to get the closest approximation. If you choose a thicker green like chard or kale, you will need to increase the cooking time for the greens. See these recipes for details: chard, kale.

Pea Greens With Carrots And Scrambled Eggs

Ingredients:

• 1 bunch of pea greens or spinach
• 2 sweet, fresh carrots
• 1 garlic clove
• 1 baby leek
• 2 eggs
• 1 tbsp water
• olive oil
• salt and pepper

Crack 2 eggs in a large bowl and add 1 tbsp cool water (tap okay). Use a whisk or fork to beat the eggs until they are frothy. Don’t be lazy, do a good job!

Rinse your greens carefully, making sure no loose dirt is hidden between the leaves. Coarsely chop the leaves and remove the thickest parts of the stems. In my experience, the tendril part of the peas were quite woody, even though they looked thin and delicate. You probably want to remove the larger ones of these as well. If there are flowers in your pea greens, you can keep them to add color to the dish.

Mince your garlic. Clean your leek and cut it into 0.5 inch pieces.

Peel your carrots and slice them into angled 0.25 inch slices. The angled cut increases the surface area for cooking.

Heat 1-2 tbsp olive oil in large skillet until it swirls easily in the pan. Add carrots and cook 2 minutes, turning occasionally. Add pea greens, sprinkle on sea salt and turn. Allow greens to cook and wilt for about 3 minutes until bright green, stirring occasionally.

Clear a space in the center of the pan and add garlic in single layer. Allow garlic to cook until fragrant, about 30 seconds, then stir in with the greens. Allow vegetables to cook another 2-3 minutes and remove from heat.

While vegetables are cooking, begin heating another pan on medium-high heat. When the vegetables are finished cooking, add 2-3 tbsp olive oil to the pan and swirl immediately. Add leeks and cook them until they begin to become translucent and just start to brown, about 90 seconds.

Distribute leeks evenly throughout the pan and gently pour eggs on top of them. Sprinkle sea salt and freshly ground pepper onto the eggs. After the eggs have sat in the pan 20-30 seconds, use an egg turner to slowly scrape the eggs away from the sides of the pan, tracing a circle around the edge (where it cooks faster) then into the center. Be sure that no part of the eggs are in contact with the pan for too long. You do not want the eggs to brown at all.

Be patient and move your hand slowly, but do not stop pushing around the eggs until they begin piling onto one side of the pan. Turn off heat immediately when this happens. The eggs will still be runny, but will continue cooking while the heat is off.

Even with heat off, do not allow one part of the eggs to stay in contact with the pan for too long. Move them to a plate as soon as possible.

Transfer vegetables to the plate and serve with a warmed chunk of baguette.

If you would like this to serve 2 instead of 1 person, increase the number of eggs to 4 or 5 and maybe add one more carrot. There will be enough greens to go around.

Have you ever cooked pea greens?

As I suspected a few weeks ago, spring is almost here. The hints are popping up all over the place at the Ferry Plaza Farmers Market.

Today I bought pea greens, the delicate green shoots and tendrils from a pea plant. They are beautiful, sweet and delicious (I’m thinking lunch tomorrow…). I’m always excited to see these little guys because they are a sure sign of the changing seasons.

Asparagus, another hallmark of springtime, also made its debut today. The stalks were thick and had a brownish hint, so I didn’t buy any just yet. But it will only be a matter of weeks before the thin, brilliant green spears make their way into my meals.

The most prominent asparagus vendor at the market is Zuckerman’s, and they assured me their famous deep fried asparagus will be available soon. I also got an insiders tip today that Dirty Girl Produce is growing white asparagus for the first time, and it should be available in a couple weeks as well. Exciting!

Brokaw Nursery has been featuring white cherimoyas for the past couple weeks, and I finally shelled out the $8.75 to get one today. I have not tried one before, so I will let you know what it’s like when it ripens–I was told to wait 3-4 days. The fruit is supposed to be very delicate, so I hope it was not damaged on its journey to my kitchen.

It is rare for me to have an agenda at the market, I usually just buy what looks the best and figure out what to do with it once I get home. Today, however, I was assigned to pick up vegetables for making sushi with my friends (someone else is on fish duty).

In addition to collecting ingredients for the sushi rolls (daikon and carrots), I want to try out this amazing looking miso soup recipe I found this week. I am skipping the noodles and tofu (we already have plenty of protein and carbs), but I bought some beautiful looking watercress and golden enoki mushrooms that should be wonderful additions to this dish.

The last thing I will mention is that collard greens are my new favorite vegetable. It is peak season, so I highly recommend you go get yourself some!

Today’s purchases:

• White cherimoya (Brokaw Nursery)
• Golden enoki mushrooms (Faw West Fungi)
• Daikon (Chue’s)
• Carrots (Capay Organics)
• Collard greens (Capay Organics)
• Pea greens (Capay Organics)
• Watercress (Four Sisters Farms)
• Kiwi (Four Sisters Farms)
• Navel oranges (Hamada Farms)
• Clementines (Hamada Farms)
• Meyer lemon (Hamada Farms)
• Pink pomelo (Paredez Farms)
• Broccoli shoots (Dirty Girl Produce)

Have you ever tried to roll sushi?