Waste-Less Wednesday: Fava Leaves, Hold the Chianti

April 8, 2015 § 3 Comments

Waste-Less Wednesday posts are all about ways to reduce or eliminate food waste, particularly at home. Most of the posts to date have focused on creative ideas for using more of the food that comes into your kitchen, especially fruits and vegetables. We’ve looked at ways to repurpose carrot greens, enjoy a glut of backyard citrus, and even a savory way to use up too much homemade peanut butter.

Reducing food waste at home means getting creative and thinking outside our standard diet choices. Whether you simply love food, consider yourself a food geek, or are even just a tiny bit adventurous when it comes to trying new recipes, the experience can be a lot of fun!

But there are other points in the food chain where we, as consumers — as eaters — can help reduce food waste in our local food system. Again, it goes back to rethinking what and how we eat. If you shop farmers’ markets or get a weekly CSA box, these are great sources for test-driving new foods. I’m seeing some creative ways that farmers are reducing food waste from field to market by selling whole plants (e.g., carrots with greens attached) or assorted greens that extend beyond a few kinds of lettuce. Case in point: fava leaves from Happy Boy Farms, available by the bag at the Saturday San Mateo Farmer’s Market.

Fresh fava leaves from the San Mateo Farmers' Market

Fresh fava leaves from the San Mateo Farmers’ Market

Fava leaves grow at the top of a fava bean plant, are 2½-3 inches long with pointed ends, dark-green in color, and velvety soft to the touch. Available mid-to-late spring, they’re not only edible, but are a surprising delight.

Texture-wise, fava leaves are a bit sturdier than spinach, and yet they seem more delicate. Inhaling their scent is like smelling a stash of freshly picked beans from a grassy field. And the flavor? Fresh, uncooked leaves taste sweet and herbaceous, with a slight hint of bitterness. Cooking the greens brings out their sweetness, along with a delicately nutty flavor component.

So once you get your bag of fresh fava leaves home, what can you do with them? Just about anything that you would do with spinach: create a salad, add to egg dishes and pastas, top bruschettas and pizzas. Where to start when pairing fava leaves with other flavors? Think Mediterranean. Some suggestions to mix and match:

  • Citrus: Lemon, grapefruit, or orange
  • Olive oil
  • Garlic
  • Herbs: Mint, Thyme, or Dill
  • Pepper: Black pepper, Crushed red pepper
  • Soft or crumbly white cheeses: ricotta, goat, feta
  • Hard cheeses: aged manchego, pecorino, parmesan

Following are some suggested dishes for fava leaves. Hopefully they’ll inspire you with ideas for creating your own dishes, made to your taste. As always, feel free to make adjustments for your diet and palate. If you want to 86 the cheese, replace oranges with grapefruits, or add some sriracha, do it!

Salad: Fava Leaf and Spinach Salad with Orange, Smoked Mozzarella, and Toasted Pecans
For a little leaf variety in your salad, consider pairing fava leaves and spinach. The textures are just different enough to create interest, and the leaf flavors work well together. Dress the leaves with olive oil and a squeeze of Meyer lemon juice, then season lightly with sea salt and fresh ground pepper.

Fava Leaf and Spinach Salad with Orange, Smoked Mozzarella, and Toasted Pecans

Fava Leaf and Spinach Salad with Orange, Smoked Mozzarella, and Toasted Pecans

Top with orange segments, toasted pecan pieces, and ½-inch chunks of smoked mozzarella. (Want to make it vegan? Substitute smoked tofu for the mozzarella.) The combo of herbaceous leaves with the sweetness of the orange and slight smokiness of the cheese is craveable. Toasted pecans add just the right amount of crunch to balance the soft cheese and leaves.

Switch it up: Substitute ruby grapefruit pieces for oranges, toasted cashews or pepitas for pecans, and goat cheese for smoked mozzarella.

Pasta: Soba Noodles with Fava Leaves, Hot-Smoked Salmon, and Preserved Lemon
Soba noodles are so versatile; they’re my go-to pasta! (Plus, the cooking time is super short: 4 minutes.) They’re sturdy enough to stand up to most “toppings,” and the flavorful earthiness dances well with so many partners — from sweet to salty to smokey, with a dash of umami thrown in.

Soba Noodles with Fava Leaves, Hot Smoked Salmon, and Preserved Lemon

Soba Noodles with Fava Leaves, Hot Smoked Salmon, and Preserved Lemon

For each serving of this dish, toss soba noodles with chiffonade fava leaves, olive oil, salt, and pepper, and matchsticks of perserved lemon rind (thinly slice the rind of approximately 1 preserved lemon wedge). Top with about 2 ounces of hot-smoked salmon. Finish it off with a sprinkling of fresh thyme and a grating of hard cheese, such as aged manchego or asiago.

Note: Serve this dish should at room temperature or slightly cool. I assembled it by pulling all ingredients from the refrigerator — including leftover soba noodles. If you’re making the noodles the same day that you make this dish, be sure to rinse the noodles in cold water until cool.

Switch it up: Substitute fresh, grilled salmon for the hot-smoked salmon — or try cold-smoked salmon. Make it vegan by substituting tofu or roasted cauliflower for the salmon (and 86 the cheese). Substitute goat cheese for hard, grated cheese.

Brunch: Poached Egg and Sautéed Fava Greens on Toast with Feta
Sauteing fava greens softens them a bit, accents the sweetness, and brings out a slightly nutty flavor component. Because fava leaves are sturdier than spinach, they don’t wilt as much when heated, providing a nice nest for your poached egg.

Put an egg on it: Poached Egg and Sautéed Fava Greens on Toast with Feta

Put an egg on it: Poached Egg and Sautéed Fava Greens on Toast with Feta

To prepare this quick-and-easy dish, chiffonade 1½ cups of fava leaves and saute them in 2 teaspoons of olive oil over medium-high heat for several minutes until wilted (seriously, 2-3 minutes oughta do it). Season with salt and pepper. Meanwhile, make the poached egg and toast a sturdy piece of bread (go for a rustic sourdough or spelt bread). Brush the toast with olive oil, then top with the sautéed fava leaves, then the poached egg. Garnish with crumbled feta cheese, crushed red pepper, and a sprinkling of fresh thyme.

Switch it up: Substitute sriracha for the crushed red pepper (squeeze small dollops on the plate or the egg). Replace feta with goat cheese.

Have you tried fava leaves? How do you prepare them? Share your ideas in the comments below or on our Facebook page.

Out of the Box: What I’ve Learned

October 25, 2014 § 1 Comment

When I started getting CSA deliveries of fresh, organic produce last year, I was like a kid on Christmas morning (the kind of kid who didn’t sneak into mom’s closet to see what Santa was bringing). Every delivery was a surprise — with the added bonus that having fresh fruits and vegetables delivered to my door reduced the amount of time I spent in the grocery store every week.

Once I got past the oh-crap-what-am-I-going-do-with-all-this-food stage, I found myself looking forward to the possibilities of trying new flavors (hey, maitake mushroom!), new recipes, and even attempting food preservation projects. Part of this new approach to experiencing food included giving myself a time limit: use or preserve everything from the current box before the next box arrives. Now that I’ve been at it for a year, I’ll admit that I wasn’t successful a couple a few sometimes, but taking this approach taught me which ingredients had to be used within the first week of delivery…and which could hang on for a couple of weeks, or longer. It also made me more conscious of how I was managing food waste at home.

More than anything, the CSA deliveries have challenged my creativity with regard to savory-side cooking — and yet, I am loving this mystery-basket approach to cooking. What do I mean by mystery basket? If you’ve seen Food Network’s “Chopped” or any similar cooking competition show, you’ll be familiar with the mystery-basket concept. Contestants are given a basket or box of ingredients and have to come up with a well-prepared, tasteful dish using everything in the basket. Doing this on national television? Scary. But in the comfort of your own kitchen, with a glass of wine nearby and your favorite music streaming? Fun. (This assumes, of course, that you like cooking or experimenting with food, or both.) And unlike the classic mystery-basket challenge, you don’t have to use everything in the box at once, but you do get to challenge yourself to see which ingredients might work together.

Over time, I’ve come up with a few go-to combinations to add to my repertoire of quick, fresh dishes. My new favorite? Pairing sautéed leafy green vegetables (bok choy, kale, and even radish greens) with roasted orange and red vegetables (sweet potatoes, carrots, or red peppers). Serve with a baked or grilled protein, and you’ve got a comforting, healthy, and filling meal.

Lacinato kale — the dark-green, bumpy-leafed variety — has been making a regular appearance in my CSA delivery since fall started. I’m really over the kale salad thing, but I’ve been making a savory kale sauté lately that goes with just about everything, including the fresh, pastured eggs I brought back from my Marin County food fest.

For the kale and eggs combo below, I sauté the kale with a bit of garlic and some roasted red pepper, which enhances the kale’s sweet, herbaceous flavor. This savory sauté is tasty with scrambled eggs, but you could also serve it with baked or barbequed wild salmon, grilled chicken, or tofu. Or, you could take the same kale sauté and tweak it for an Asian-style meal. How about this? Sauté the kale with more garlic, add crushed red pepper, finish it with a grating of fresh ginger, and serve over soba noodles tossed in some sesame oil. I’ll leave it to you to come up with other ideas! For now, try eggs with kale for a savory weekend brunch.

Recipe: Savory Kale Sauté with Scrambled Eggs
Yield: Serves 2

Spice up your weekend-morning scrambled eggs with this savory kale sauté. You can add caramelized onions, more garlic, sautéed jalapeños instead of crushed red pepper… you get the idea. Make it to your taste. Cooking for one? Cut the recipe in half! Note that cooking time for the kale takes about five minutes, and you’ll want to serve the dish immediately so that it doesn’t wilt too much. Roasted sweet potatoes are a nice accompaniment.served-up-cropped

Ingredients:

Savory Kale Sauté
2¾ – 3 cups kale, chiffonade (loosely packed; cut first, then measure)
1/2 cup diced roasted red pepper
1/2 teaspoon minced garlic (or to your taste)
1/8 – 1/4 teaspoon crushed red pepper (again, to your taste)
1/2 tablespoon olive oil, for the pan
Salt and pepper

Scrambled Eggs
2-3 eggs per person
Butter to coat the pan

What you need:

Large sauté or frying pan for the kale
Large frying pan or skillet for the eggs

Four simple ingredients for this dish: lacinato kale, roasted red peppers, garlic.

Four simple ingredients for this dish: lacinato kale, roasted red peppers, garlic, and fresh pastured eggs

How to:

  1. Prepare your eggs for scrambling by whatever method you usually use.
    I beat them in a bowl with a fork until well combined and yellow; no add-ins, nothing fancy.
  2. Heat the egg pan on medium-high and melt the butter, swirling it around the pan to coat the entire cooking surface.
  3. In the other pan (the kale pan), add the olive oil and heat on medium to medium-high heat.
  4. Turn down the heat for the egg pan to medium and add your egg mixture.
    I wish I had more patience to make the fluffy, slow-cooked scrambled eggs that take 20 minutes, but I go with a quicker approach that takes 5-10 minutes. It’s not as pretty or as fluffy, but is just as tasty. You want the eggs and kale to finish cooking at about the same time, so time your eggs accordingly.
  5. When the oil is glistening in the kale pan, add the garlic, and saute for 15-20 seconds.
    You want the garlic to be soft and fragrant, not browned.
  6. Add the kale and roasted red pepper and sauté for 3-4 minutes until the kale is softened, but not completely wilted.
    Cooking briefly will bring out the kale’s sweetness, while keeping an al   dente texture.

    Quick, savory kale saute with garlic and roasted red pepper

    Quick, savory kale sauté with garlic and roasted red pepper

  7. Season the kale and eggs with salt and pepper to your taste and serve immediately.
    I make a nest of kale in the center of the plate and serve the eggs on top, garnished with fresh chives from my garden.

    Weekend brunch indulgence, inspired by this month's CSA deliveries: freshly scrambled eggs over savory kale sauté, served with roasted sweet potatoes

    Weekend brunch indulgence, inspired by this month’s CSA deliveries. Really want to indulge? Serve with grainy bread or rolls and a round of Bloody Marys.

Shop Local: Palo Alto Farmers’ Market

May 27, 2014 § 1 Comment

The Downtown Farmers’ Market in Palo Alto is one of my favorite weekend markets in the 650. It’s a small market, but with an abundant selection of local produce and hand-crafted foods. For many years it was my go-to market on Saturday mornings from spring through late fall. During the Gâteau et Ganache years, my first stop was always Full Belly Farm for organic lemon verbena and peppermint for Gâteau et Ganache’s spring/summer collection bonbons, and then Green Oaks Creek Farm for sweet, juicy strawberries. If there was time, I’d run by Blue Heron for baby lettuces and broccoli, just to be sure that I had some fresh dinner food for the week.

Checking out what's fresh at the PA Saturday Farmers' Market

Checking out what’s fresh at the PA Saturday Farmers’ Market

Now that I’m getting a regular CSA delivery, and my little garden is starting to flourish, fresh food is basically on my doorstep. I don’t need to get out to farmers’ markets as often, and yet, that’s still where I want to be on a weekend morning. There’s something about a sunny spring or summer weekend morning that just about requires spending some time at a farmers’ market — admiring beautiful, fresh produce, chatting with food producers, and fantasizing about new dishes to make at home. Maybe farmers’ markets are for cooks what music stores are to musicians: a place full of possibilities.

This past Saturday I was up at the crack-of-way-too-early-for-a-holiday-weekend, but with good reason: I was waiting for the delivery of my new dishwasher. (Yay, no more resetting the breaker to make the machine go! No more re-washing dishes that didn’t get clean the first time!) Fortunately, the delivery guys arrived on time and completed the installation by mid-morning. Perfect timing to head to Palo Alto to get my market fix. With no shopping list and no schedule, I was able to just wander the market, enjoying the experience. Here are some of the highlights.

Eat the Rainbow
Color was everywhere — fruits, vegetables, flowers — and it felt like summer already! Full Belly had a pretty display of lettuces, rainbow chard, and kale. Gorgeous? Sure — and good for you, too. If you need any incentive to eat more veggies, here ya go:

Colorful organic greens from Full Belly Farms

Colorful organic greens from Full Belly Farm

Herbalicious
Fresh herbs can make the difference between an ok dish and something really flavorful and special. Lemon verbena (one of my favorites!), rosemary, oregano, and chives — just for starters — are plentiful right now. Full Belly and Coke Farm had good assortments of fresh, organic herbs.

Fresh herbs from Full Belly Farms

Fresh herbs from Full Belly Farm: Lemon verbena front and center

There’s a Mulberry Guy
The Mulberry Guy has taken over the spot where Green Oaks Creek used to be. *sigh* I really miss those strawberries, but hey… mulberries? That’s new and intriguing. Unfortunately, I arrived after the mulberries had already sold out (turns out they’re really popular and had sold out within the first hour or so of the market opening), but stayed to chat with business owner Kevin Lynch. I love the story of this business: the mulberries are grown locally — within a mile of the market location — and like most small food businesses, it’s a labor of love. Talk about Grow Local — Buy Local — Eat local! If you’re a fan of mulberries or just want to know more, clicky on over to themulberryguy.com.

The Mulberry Guy: locally grown mulberries (as in: a mile from the market)

The Mulberry Guy: Palo Alto-grown mulberries, jam, and honey

Hail Her Coconess
One of the cool things (for me) about spending time at the Palo Alto Farmer’s Market is getting to visit with other artisan food producers. I met Shelly Seward, creator-owner of Her Coconess Confections, several years ago at the San Francisco International Chocolate Salon, when we were both exhibiting at the show. Shelly hand-produces award-winning, classic treats such as Rocky Road and Salted Caramels in a facility in Belmont and sells them throughout the Bay Area. (Yep, that’s right — Her Coconess is home-grown in the 650!)  In case you’re wondering: yes, there are samples. Be sure to try ’em. Want to know more about Her Coconess? Check out the website.

Shelly Seward: Owner/confectioner/creator of Her Coconess, award-winning confections

Shelly Seward: Owner/confectioner/creator of Her Coconess, award-winning confections

Aw, Nuts!
After some sweet samples and catching up with Shelly, I stepped “next-door” to visit Nut ‘n Bean to try something more savory. Nut ‘n Bean is a young Hayward-based business making nut butters, dips, and spreads. While chatting with co-owner Katie Griffin, I tried the Blueberry Almond and Orange Honey Cashew nut butters. Both were delish, with a nice balance between the toasted nut and fresh fruit flavors, without being too sweet (Katie says the nut butters have very little added sugar). Knowing that I still had a few nut other butters in the fridge at home, I moved on to  try the Chipotle Lime Almond Dip and the Jalepeno Cilantro Cashew Cheese. Oh. My. Yes, please!

Katie of Nut n' Bean nut butters, dips, and spreads

Katie Griffin of Nut ‘n Bean with the goods: nut butters, dips, and spreads

The Chipotle Lime Almond Dip has the consistency of a whipped cream cheese, with a nice nutty, smoked-pepper flavor that’s got just the right amount of spice. It’s perfect with rice crackers and sweet potato corn chips (or, erm, a spoon, right out of the container). The Jalepeno Cilantro Cashew Cheese has a softer, more sauce-like consistency, and while it works as a dip, is fabulous as a sauce on grilled wild salmon (or seared tofu or baked chicken or…). Nut ‘n Bean has a serious product line, and something for every taste and diet. Vegan? Paleo? Gluten-free? You’ll love Nut ‘n Bean. Check ’em out at the market or online.

Nut n'Bean: Cashew Jalepeno-Cilantro Dip and Almond Chipotle-Lime spread

Nut ‘n Bean: Cashew Jalepeno-Cilantro Dip and Almond Chipotle-Lime spread

Overall, a fun trip to the market. And yes, I came home with enough food to make plenty of dirty dishes and try out my new dishwasher — booyah!

Details
What: Downtown Palo Alto Farmers’ Market
Where: Gilman Street & Hamilton Avenue
Directions: Downtown Palo Alto Farmers’ Market website
Saturdays, mid-May through mid-December: 8am-12pm
Parking: Street and nearby lots

March Went Out Like a Lion

March 31, 2014 § Leave a comment

This line from the musical “Carousel” has been running through my head all day. As I was trying to decide between several topics for today’s post, it occurred to me that March has been a packed month, food-wise! From the arrival of spring fruits and vegetables in the markets, to local (and not-so-local) field trips, to educational and inspiring panel discussions on food issues, it’s been quite a whirlwind. So I thought I’d pull out a few highlights from this month before we give March a big, wet kiss goodbye and head into April.

Spring Did Its Thing
Spring arrived as expected in the Bay Area, and with it the splendor of spring produce. December through February are some of what I’d call “unfun” months for fresh produce — especially fruits and lettuces. I was running out of inspiration for using cold-storage apples and a seemingly endless supply of oranges in all sizes. You can only eat so many kale salads. Even my standby broccoli started to look a little sad. And then came spring!

Colorful assortment of spring vegetables

Spring produce at the San Mateo Farmer’s Market

Berries are back in my cereal bowl (yay!). Little Gems and spring-mix lettuces are the foundation for my daily salads: snip in a few fresh herbs, toss in some pepitas or sunflower seeds for crunch, top with a little protein (tuna, soft-boiled eggs — if there’s time to make ’em), drizzle some good olive oil over everything, finish with a squeeze of fresh Eureka lemon juice, et voilà — a quick, healthy lunch. Dinner might be grilled fish with roasted Nantes carrots and fresh herbs or sautéed beet greens with caramelized onions. Inspiration and creativity is coming from whatever looks good and tastes fresh.

And Now for Something Completely Different
Mid-March, just as gorgeous 80-degree weather arrived here in the 650, I packed up my wool sweaters, pulled out what I hoped would pass for a winter coat, and took myself off to Chicago for the annual conference of the International Association of Culinary Professionals (IACP). That’s right, I voluntarily went to the city of “worst winter ever” as spring was busting out here — and it was totally worth it.

If you’re in the food industry (a cook, writer, photographer, nutritionist, food scientist, recipe developer) this conference is for you. Sessions focus on practical aspects of business for industry professionals and career changers: such as managing your life as a freelance writer or what to expect as a cooking school instructor. But food issues, such as building local food systems and managing food waste get equal coverage.

I had an opportunity to hear Ferran Adrià, head chef of El Bulli, speak about creativity in a way that challenged everyone present to reconsider how they think about food and cooking. Douglas Gayeton, Bay Area artist/writer/activist (from Petaluma!) talked about his efforts to raise awareness about food issues and climate change through a “Lexicon of Sustainability.” Worth checking out are the Know Your Food short films via PBS. They’re 2 – 4 minute films on food and food issues.

I also met John Reynolds, Sonoma chef/writer, and Leslie Lindell, Marin-based photographer, who won IACP’s Cookbook of the Year award for The Stone Edge Farm Cookbook. It’s a beautiful piece of work that is part cookbook and part love story about land and food.

Stone Edge Farm Cookbook: 2014 IACP Cookbook of the Year

Stone Edge Farm Cookbook: 2014 IACP Cookbook of the Year

The business of food is broad and the interests and issues diverse, but the passion for good food and community is universal. I was lucky to be able to participate in an engaging curriculum with an interesting, fun group of people. I came home inspired — and well fed.

Eat Local: Chicago
Chicago is a food town, and I was looking forward to sampling whatever bites I could in between conference sessions. Unfortunately I missed the food tours that were offered as pre-conference events, but I think I made up for it with a few field trips of my own.

Lunch at the Purple Pig
Arrived to a loud, packed restaurant for a late lunch, after getting up at the crack-of-oh-my-god for my flight. Small plates (great for sharing), craft cocktails, and a friendly and knowledgeable staff.

Tramonto cocktail: Tequila Blanco, Aperol, Limoncello, Sambuca Rinse

Tramonto cocktail: tequila blanco, Aperol, limoncello, sambuca rinse

Roasted Butternut Squash, Pumpkin Seeds, Crispy Sage Leaves, Ricotta Salata

Roasted butternut squash, pumpkin seeds, crispy sage leaves, ricotta salata

Oil-Poached Tuna, Green Beens, Roasted Red Pepper, Egg, Vinagrette

Oil-Poached tuna, green beans, roasted red pepper, potatoes, egg, vinaigrette

Dinner at mk
Stellar dinner with long-time friends Brian and Marie at mk. Indulgent? Yes, but oh-so-worth-it, both for the food and the lovely company.

Point Reyes Oysters, served with salumi picante (upper left)

Point Reyes Oysters, served with salumi picante (gotta love getting Bay Area oysters in Chicago!)

Grilled baby octopus, celery root puree, peanuts

Grilled baby octopus, celery root puree, peanuts

Fluke with lobster

Fluke with lobster, roasted cauliflower (upper left)

Cake and shake: chocolate layer cake, chocolate fudge sauce, and vanilla malted shake

Cake and shake: chocolate layer cake, chocolate fudge sauce, and vanilla malted shake

Lunch at Beatrix
I was looking for a farm-to-table-style restaurant near my hotel for lunch on the last day of the conference, and Beatrix was the perfect choice. Quick lunch at the bar with a glass of Oregon Pinot Gris. The beet salad is something I might try at home.

Golden Beet Carpaccio: beets, Granny Smith apple matchsticks, arugula, toasted pistachios, toasted quinoa, Meyer lemon vinagrette

Golden Beet Carpaccio: beets, Granny Smith apple match sticks, arugula, toasted pistachios, toasted quinoa, Meyer lemon vinaigrette

Tuna Crudo: thinly sliced tuna, crispy brown rice noodles, radish matchsticks, sprouts, spicy peppers, black sesame seeds, baby green onions

Tuna Crudo: thinly sliced tuna, crispy brown rice noodles, radish match sticks, sprouts, spicy peppers, black sesame seeds, baby green onions

Food Waste at Home and Away
If you’ve been following this blog, you know that I’m working on creative ways to reduce food waste in my own kitchen. I’m cooking more and pushing myself to use as much as possible of the food I buy. Food waste was also covered in several of the talks I attended at the IACP conference in Chicago. Chefs and farmers talked about the idea of cooking “root to stalk” — the veggie version of “nose to tail.”

A week after the Chicago trip, I attended a panel discussion in San Francisco co-hosted by CUESA, the organization that puts on the Ferry Building Farmers’ market, titled “Beyond the Green Bin.” While the Bay Area has been a leader in composting and recycling, there’s more we can be doing on the front end to reduce food waste. I’ll be posting a summary of the talk later this week — including the panel’s summary of suggestions for making changes at home and in our communities.

So that’s March all wrapped up nicely. April should bring the first round of stone fruit (cherries and apricots, if we’re lucky), not to mention Easter, Passover, and a plethora of national food “holidays.” What are you looking forward to cooking or eating in April?

Shop Local: San Mateo Farmers’ Market

March 22, 2014 § Leave a comment

This first Saturday of spring brought a perfect morning for visiting the College of San Mateo (CSM) Farmers’ Market: sunny, clear blue skies, and just a touch of coolness in the air that you know will make way for a pleasantly warm day later. Bliss!

Local kale at San Mateo farmers' market

Doesn’t get more local than this: kale from Pescadero, CA

This kind of day is one of the reasons I’m happy and grateful to live in the Bay Area. Spring arrives, well, pretty much on time, and with it the bounty and beauty of spring produce. Strawberries and spring greens and handfuls of fresh herbs — oh my!

The farmers’ market at CSM is one of the largest on the Peninsula and includes not only small-farm produce, but small/artisan food producers as well. While you’ll find a nice assortment of bakers, confectioners, and makers of small-batch pickles (oh, and Curry Up Now’s food truck!), seasonal fruits and vegetables are the draw. What I particularly love about this market is that some of San Mateo county’s best small farms — and, in particular, organic farms — are represented here. There’s no better opportunity to invest in your local food system than by connecting directly with the people who grow your food.

Below is a quick roundup of what I saw at the market today. Do you have a favorite market in your town? What are you buying? Better yet: what are you making with your market finds?

Fresh Herbs
Cilantro, flat-leaf parsley, thyme, and chives were available from most organic farmstands. I took home large bunches of parsley, thyme, and chives. Can’t wait to use them in salads and as a garnish for grilled fish.

Strawberries
Bright red strawberries are in abundance, and they just about glow in the sunlight! They’re not as sweet as mid-summer berries, but for early season berries, they’re definitely flavorful. Much better than what you’ll find in the local grocery store.

baskets of strawberries

Bright red strawberries, freshly picked

Root Vegetables and Brassicas
Carrots, beets (reds and goldens), radishes, broccoli, kale. Yes, kale is everywhere: curly kale, dino kale, red kale. No shortage of kale this morning.

Colorful assortment of spring vegetables

Add some color to your diet — there are so many options!

Spring Greens
Colorful chard, dandelion greens, salad mixes with flowers, Little Gems, and stinging nettles. Salad for everybody! Want more information about the variety of spring greens available? Check out CUESA’s guide to greens.

Colorful spring vegetables

Greens for making colorful salads and for braising

Spring Flowers
Colorful assortments from Half Moon Bay, Pescadero, and Watsonville: freesias, tulips, ranunculus, irises.

Fresh spring flowers

Fresh spring flowers, grown locally

Details
What: San Mateo Farmers’ Market
Where: College of San Mateo
Directions: Visit the Pacific Coast Farmers’ Market Association site
Saturdays, year-round: 9am-1pm
*Tip: If you’re driving west on Hilldale Boulevard, keep going past College Heights Drive, which is the first entrance to the College of San Mateo (CSM). You’ll want to take the next right onto Perimeter Road. You’ll see the tents for the market in the parking lot to your left.

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