Last week, San Franciscans were in a frenzy about the weather forecast. Supposedly, it has not snowed in SF in 35 years and it was supposed to snow this weekend! I, like many others, was very skeptical about this prediction. We did have a bad rainstorm, but the last few days have been really sunny. And hardly a cloud in the sky. It did snow for like a second on Twin Peaks. Anyway, you would never know it by looking at all of the things available at the market. I returned to the Fort Mason FM after a three week hiatus and was so delighted to see all of the changes in the produce.

Cara Cara Pink Naval Orange- Kens Top Notch Produce

The citrus season is going strong. I bought a bag full of Cara Cara Pink Naval Oranges and Blood Oranges from Hamadas Farm. The Cara Caras are my new favorite citrus, next to the blood oranges of course!

Leeks- Happy Boy Farms

Leeks were one my  best Farmer’s Markets finds last year. I like sauteing them will a little olive oil and add them in eggs, soups, rice dishes– in everything basically.

Mixed salad greens- Happy Boy Farms

A healthy looking mix of salad greens caught my eye and I couldn’t resist. At that moment, I could taste the crispness and freshness of the leaves. I am definitely going to add in the arugula, watermelon radish, and blood oranges with a drizzle of olive oil for a satisfying snack.

Watermelon radish- Happy Boy Farms

Don't these Romanesco Cauliflowers remind you of dinasours? -Rio de Parros Organics

Arugula with its Blossoms- Serendipity Farms

Tomatoes! Not the the greatest looking, but I could use these in a warming curry dish. - Swank Hill Farms

Truthfully, we were kind of getting tired of chard and kale. I am so glad to have stocked my fridge with Meyer lemons, turnips, mixed greens, arugula, leeks, and watermelon radish instead. I left my wallet at home and only had $27 with me, yet I came home with $6!

Meal Plan for the week*:
Monday: Vegetable pizza (Romanesco Cauliflower, Arugula, Ricotta), Lentil Stew
Tuesday: Butternut Squash + Turnip soup, mixed citrus and greens salad
Wednesday: Roasted leeks and soft-boiled eggs**, roasted watermelon radish+ mixed green salad, leftover lentil stew
Thursday: Baked romanesco, Crab cakes and blood orange salad***, Leftover squash soup
Friday: Leftovers or out with friends
Saturday: Pancakes, Warm Chickpea Salad with Arugula

*Most of the meals laid out here are recipes I have not published on the website yet. If you are interested, just leave a comment and I will share!
**From the cookbook, “Cooking With Italian Grandmothers” by Jessica Theroux
***From the cookbook, “Organic Marin: Recipes from Land to Table,” by Tim Porter and Farina Wong Kingsley

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