Search Results for: farmers market finds

Farmer’s Market Finds: Orange Raspberries, Gravenstein Apples, and a Field of Lavender

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I had a crazy June- teaching six classes weekly at Mission High School, going to school, commitments for each weekend, and life in general had me on my toes. I am looking forward to a more mellow July. The first weekend of July was perfect. On Sunday, Satish and I went up to Sebastopol to visit one of my instructor’s farmhouse. Nori has a large lavender field that needed harvesting and she invited her students for an u-pick. On the way to her farmhouse, we stopped by the Sebastopol farmers market. Nori had told me it’s large and I thought it would be a good idea to pick up lunch to eat at the farm.

apples

For the last three years, I have mostly only highlighted farmer’s markets in San Francisco. It’s always a good surprise when I do visit farmer’s market outside of the city. Even though apples and pears will not be available at most farmers markets until late August, Sebastopol’s farmers market already had these fruits. The town is known for their Gravenstein apples and you can see apple trees all over  town.

raspberries

There were all sorts of berries, such as these orange raspberries. They are sweeter than red raspberries.

chiliChili peppers.

Plums

These are all varieties of plums, which I haven’t seen in the city’s farmers markets. Definitely eating the rainbow here!

Photo Jul 07, 12 38 43 PMThese huge things caught my eye- I thought they were large oysters or seashells. Turns out they are mushrooms. Wild.

entertainmentThe Sebastopol farmers market is run every Sunday in the town’s plaza. They have entertainment such as belly dancers, too!

After getting fruit and food to eat and share at Nori’s farmhouse, we made the short drive over there. Nori’s place is gorgeous, with lavender bushes lining the driveway up to the house. I had brought a book to read out poolside while I bathed in the warm sun that San Francisco desperately lacks. Though, I got too caught up in the conversations and touring the farm to pull out by book. Nori is growing a few varieties of squash and apple, pumpkin, jicama, strawberries, loganberries, amongst the vast lavender field. I, somehow, did manage to get sunburned shoulders.

pumpkin

loganberriesI would declare loganberries my new favorite fruit, except they are so hard to come by. I can’t wait to have my own farmhouse. One day.

lavenderThere are two varieties of lavender on the property. The Grosso variety (pictured) is much darker and fragrant. It also gives out more essential oil than the Provence variety. Lavender can be used in cooking. My favorite way is to add a few sprinkles to omelettes and asparagus. Lavender has a very calming effect and is recommended for people who are feeling anxious, nervous, or stressed. While in college, I used to rub lavender oil on my stomach to ease symptoms of IBS.

There were thousands of bees throughout the fields. Bees are so crucial to our environment and food supply and it was really nice to see them buzzing happily. They are actually quite harmless. Checkout the Instagram video I took while picking lavender. You can actually here the harmonious buzz of the bees.

Photo Jul 07, 3 37 27 PMWith a tiny bundle of lavender next to my bed, I will have a restful night’s sleep. I am using the rest to make lavender salt and to give away to friends. There is nothing more therapeutic than sharing!

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Farmer’s Market Finds: Heirloom Tomatoes and Boysenberries

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I skipped the farmers market last week, because I was in LA. If I had more time, I would have made it a point to go to the Main Street Farmers Market in Santa Monica. Not to buy groceries, but just to visit an old favorite from when I lived in LA.  Usually, my time in LA is spent eating with friends at the latest hotspots or at my sister-in-law’s place. This time, we just decided to stroll Abbot Kinney (one of my favorite places) and go with the flow. My friend Katrina suggested we eat at Axe, a restaurant supporting local farmers and sustainability. The food was exactly what the body and soul needed that day. I love eating out at restaurants that inspire me to replicate the meal at home, which is exactly what we did a few days later.

restuarantA soul satisfying brown rice bowl with fresh vegetables, wild Alaskan salmon, and sesame lime dressing. I am going to make this over and over again until I can perfect the taste. I will try it will all sorts of protein sources- tofu, garbanzo beans, chicken, and other types of fish.

veniceAbbot Kinney in Venice, CA.

A few friends, Satish, and I went to Half Moon Bay yesterday, a scenic 45 minute drive from the city. On the way to a brunch, we ended up stopping at a farm stand.

farm stand

We were a little surprised to find fruit like mangos and bananas (not local) at the stand, but they did have plenty of local, non-organic produce too. Most people assume that cute, farm stands off-the-road are all organic, but it’s always a good idea to look for the organic sign or label and ask about the farming practices. This farm stand was situated right next to a farm, but it was unclear if they were related. Half Moon Bay is really beautiful!

farm

Lately, I have been craving green leafy vegetables and blueberries more than usual. I actually managed to get to the farmers market early today and was rewarded with plenty of eggs, asparagus, and squash blossoms. There were even boysenberries, which I don’t normally see at this farmers market. Boysenberries look just like blackberries, but they are larger and more tart. They are also a cross between blackberries, raspberries, and loganberries, thus having a reddish color to them. The tartness makes them less popular and are not commercially available. I think they make great desserts.

berries

As we are edging closer to summer, more and more stone fruits are available and the first of the heirloom tomatoes. I couldn’t resist getting some of the tomatoes, despite knowing that it is a little early for their season. Tomatoes taste like sweet fruit when they are harvested in July-September, when the weather is dry and hot. Nevertheless, I already used up half of them to make a delicious, thick tomato sauce to eat with eggs for Sunday brunch. I call the sauce my Magic sauce, because I can use it a thousand different ways.

tomatoes

tomato sauce

My tomato magic sauce.
plumsPlums are a purple food. I love the darker, juicier versions, where you have to eat them over the kitchen sink.

Green Beans

I am not a fan of green beans. For some reason, I just cannot get the bland taste from the school cafeteria out of my head. Truthfully, the real problem lies in the fact that I don’t know any good recipes for green beans. I love it at restaurants, just not to cook with. At my husbands request, I bought a couple of handfuls of them. I just don’t know what to do with them. Please share any recipes! 

Farmer’s Market Finds: The Color Purple and Antioxidants

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All I could notice at the farmers market this weekend was the color purple. It reminded me of my high school English teacher, who asked us to look out for the color in nature. We were reading The Color Purple by Alice Walker in class. All of us agreed that purple was a rare color in nature. Though, I completely disagree with that conclusion now.

purple turnipsPurple turnips

I have always kept Mrs. Kindle’s observation in mind and subconsciously seek out the color purple wherever I go. The color purple is everywhere, especially at the farmers market – year round. Fruits, vegetables, and plants get the purple pigmentation from anthocyanins, which are antioxidants. Antioxidants are molecules that prevent oxidation (which is what happens when a sliced apple turns brown). Oxidation causes free radicals to form and free radicals cause damage and death to cells. Some free radicals are formed through natural processes, but free radicals can “spiral” out of control and disrupt living cells. To put it in a very simple manner, when the levels of free radicals in your body become disproportionate (due to aging, poor eating and lifestyle choices, and environmental triggers) disease and cancer happens.

purple radish asparagusPurple asparagus, chive flowers, and purple radish

Antioxidants protect your body from the harmful effects of free radicals. Eating foods rich in antioxidants prevent and delay cell damage, which in turn prevent cancer, heart disease, Alzheimer’s, and immune dysfunction. Luckily, there are plenty of fruits and vegetables that are rich in antioxidants available year round. It’s important to eat a variety of foods, because not all foods contain all the antioxidants your body needs. Supplements do not provide the same benefits as eating whole foods do. Antioxidants in purple foods particularly help boost memory, slow down the aging process, prevent heart disease, and prevent and shorten the duration of colds.

Purple lettucePurple lettuce

Purple foods in the Spring
Artichokes, Asparagus, blueberries, chive flowers, chocolate mint, purple top turnips, radishes, and spring onions

herbs Chocolate mint and chive flowers

Other purple foods by season: 

Summer
Basil, berries, eggplants, figs, lavender, peppers, pluots, plums, and tomatoes

Fall/Winter
Dates, grapes, potatoes and olives

Year Round
Beets, cabbage, carrots, cauliflower, endives, kale, kohlrabi, lambsquarter, lettuce, orachi, and radicchio

purple asparagusWhat are your favorite purple foods? Which purple foods did I leave out? Please add in the comments. 

Farmer’s Market Finds: Squash Blossoms, Peaches, and Art

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I went with my farmers market newbie friend, who didn’t bring enough of her own reusable bag. I gave her an extra bag and taught her how to carry her goods so they made it home undamaged.

I went to the Fort Mason farmers market with a childhood friend, who also lives in the neighborhood. She is sort of a farmer’s market newbie and we couldn’t have picked a better day for her to explore the market. There were new vendors, the sun was out, and overall conviviality was contagious. The whole market was literally bursting with sweet, plump fruit. Raspberries, blueberries, cherries, strawberries, green plums, peaches, and the last of the lingering citrus crop. A grocery store can never make one smile like an open air market, with just picked fruits and vegetables. Just something so special and magical about the air at farmer’s market.

I made a sad mistake and left out the memory card of my camera. Though, I did take these with my iPhone 4 and used a filter from Instagram on some of them.

Also, the Fort Mason Center Farmers Market was awarded Best Cool Market by SF Weekly! I

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Grape leaves from CMC Farms. You can make dolmas with these babies.
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Butter lettuce- Swank Hill Farms
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Royal Rainer Cherries- Hamada Farms
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Purple Basil, absolutely beautiful. Purple is nature is incredible.
20110523-061609.jpgRaspberries- the perfect snack when coding late night.

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Chive Blossoms- Happy Boy Farms. Just use them as you normally would use chives. They are just so pretty as an edible garnish.
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Peaches! I am surprised to see them so early in the year. I always associated peaches with summer. -Hamada Farms
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Green Plums; they taste like green apples. -CMC Farms
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I love eggplants!

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Guide to the Farmer’s Market

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I was so bummed yesterday because I couldn’t make it to the Farmer’s Market (FM). I woke up late, decided to drive instead of walk, spent 20 minutes looking for parking (it only takes 8 minutes by foot), and then I had to give up since I had to be somewhere else. I really had my heart set on getting more Pink Cara Cara Naval Oranges and fresh, buttery croissants from Paris Bakery for a late Sunday brunch.

Anyway, it got me thinking about the simple rules one needs to follow to have the ultimate farmer’s market experience and how I have come a long way from the first time I seriously started shopping at the FM. Most people complain that they never have time to go to the Farmer’s Market. Others feel like an outsider trying to get into the FM circle, needing to learn the lingo and mannerisms. I certainly felt that way. Or, the idea that it costs much more to shop at the FM. To ease your anxiety about the FM, follow these tips and you will be a savvy FM shopper in no time!

1. Put it in your calendar. Now it’s there and you can plan around your FM hours. Make it a point to schedule time in your busy life to buy yourself fresh groceries. The only reason you wouldn’t have time to go is if you didn’t plan for it in the first place. The FM is at the same day, same location, same time, every week (unless otherwise noted). The only difference is that it’s not there 24 hours, 7 days out of the week. Sometimes, my husband and I make a date out of going to the market. Sometimes, I run to the market, quickly buy all the things I need, and zip out of there. Going to the Farmer’s Market does not need to be a day long event, as most people think.

2. BYOB, bring your own bags. Not only is it cool to carry your own bags, most marketplaces have banned plastic bags. Plastic bags do not ever degrade, are toxic, and kill wildlife. Having your bags will also ease your comfort of carrying your beautiful farmer’s market finds without crushing or damaging them on your way home.

3. Go early. Heard the saying, early birds get the worms? It’s true, you will get the best selection if you arrive early. Often times, the best, rare things are gone within the first hour of the market opening. Though, if you get there late, vendors sometimes throw in a little extra of this or that, or just give away produce as they are closing up. It’s not guaranteed, but it does happen.

Photo credit: nicksflickpicks.com

4. Carry cash. Most vendors only take cash. I usually only spend $25-40 for a full week’s worth of groceries. Carry more cash in the beginning, just to be on the safer side. Many Farmer’s Markets even accept food stamps.

5. Get to know the vendors. Farmer’s like talking about what they are selling and can offer loads of information. Unsure of what a romanesco broccoli is or how to cook purple cabbage? Ask the farmer and s/he can give you the easiest cooking methods, storing tips, and maybe even wine-pairings!  Don’t be shy. You shouldn’t feel intimidated that you don’t know what a certain fruit or vegetable is. I ask all the time and it just gets the conversation rolling. The FM really is a friendly, helpful atmosphere.  Otherwise, you can just look up recipes and tips online. Also, ask what all the labels mean. Most FM offer organic and nonorganic produce, so ask what the labels mean. A better question to ask is if they use pesticides or spray.

6. Shop around. If you are overwhelmed with all of the choices and vendors, just take a few minutes to walk around, get a feel for it, and observe. Then make your purchases. You will quickly learn which vendors have the best stuff, offers the best price, and other differentiating points.

7. Don’t go on an empty stomach. Usually, the FM is full of tempting treats like baked goods, crepes, and dumplings. Although, there is nothing really wrong with satiating your hunger with these goods, you will find that most of your money/time will be spent at prepared food stands and fruit instead of on the fresh vegetables. This is a general rule for when you are grocery shopping.

8. Be open-minded. You will find all sorts of vegetables, fruits, and other food that you might have never seen at your grocery store. That is because most small farms do not operate on monoculture agriculture. Also, don’t expect to find watermelon at the FM, even though your Safeway is selling it during the winter. The farmers can only sell what they grow (not imported), therefore their crop depends on the seasons–>weather.

9. Check-in (optional). Have your phone on you so you can check-in and let your friends and family know how super cool you are by shopping at the FM. (optional)

10. Carry a camera (optional). Vegetables make great photographic subjects and who doesn’t like looking at pretty food.

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Farmer’s Market Finds: Food and Flight Love

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San Francisco has been on fire this weekend! It was Fleet Weekend, the SF Giants had a great comeback victory, and all of the savviest food bloggers were in town for the BlogHer Food Conference.  On Sunday, Local Bay Area Food Bloggers and Gluten Free Girl gathered for a post-conference potluck picnic at Dolores Park. The day was perfect, as temperatures reached the low 70’s, F18’s flew over our heads, and we munched on butternut squash, rice pilafs, brownies, pies, and a bunch of other really good, fresh food. It was pretty amazing to casually hang out with other food bloggers and taste first-hand what I normally just read and drool through their words and pictures.

Before I made my way over to the picnic, I routinely walked over to the Fort Mason Farmer’s Market. The entire area was really busy with people, cars, bikes, and balloons for the Fleet Week Air Show.  The market was really busy too, with so many out of towners checking out the goods we had to offer. Though, I took a step back and noticed the all of the farmer’s knew the regulars and made conversation with each of them. Community.

Beets are abundant year round in the Bay Area, but available tastefully in the Fall.

Berries are still around, but not as sweet- great for making syrups and jams!

First sighting of the season- Persimmons!

If you already don't know- I L-O-V-E tomatoes!

Farmers Market's tomatoes, that is.

Salad greens with edible flowers make any meal special.

Aren't these funky looking? I bet they are delicious, but I need to figure out how to cook them first!

These reminded me of Thanksgiving and I freaked out a little. Who decides if Thanksgiving is at my parents or his parents?!

Pictures from the weekend:

Enjoying delicious Paneer kebabs while the F-16 Vipers impressed thousands.

Fleet Week Air Show

Gluten-Free Pie baked by Eat The Love

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Farmer’s Market Finds: Autumn!

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Autumn is pretty much here, must get out of denial! The summer (5 days) is over and today, I turned on the heater in my apartment. It was that cold in the Marina. A dear friend and newbie to farmer’s markets joined me this morning. We had so much catching up to do, while we picked out our weekly groceries. I also ran into a Club Dine In! member, which is always exciting.The last week or so, I was preparing to say goodbye to the Fort Mason FM, as the season is drawing to a close. However, through a tweet, I found out that this market will be open year round!

Sun flowers!

I have been stuck in a rut, making the same dishes out of summer squashes and summer tomatoes, and I was ready for a slight change in the market. The fog and cold weather got me thinking about Fall soups and curries (even though, I rarely want Indian food).  I filled my reusable, cloth grocery bags with Asian-Pears, butternut squash, tiny pumpkins, yellow chard, a variety of peppers, heirloom tomatoes (I really can’t get enough), spinach, summer squashes, dried herbs, and fresh mint. I have to admit, I just buy produce at the FM without a clue as to what I am going to do with them. Then I come home and look through my collection of cookbooks and fellow food blogs to see what I can make. This is not the best plan of action. The key to eating well and staying away from processed foods is planning!

I had to stock up on dried herbs, the holidays are right around the corner and Hollie's Homegrown wont be back until November.

My first introduction to Bronz Fennel- Hollie's Homegrown

I was surprised to see a return of spring vegetables, such as sugar snap peas and pea tendrils. The advantage of living in California is that most of the produce is available most of the year. I think pea tendrils are just beautiful, but I don’t know how to use them properly. I would love any suggestions!

Sugar snap peas and carrots- Happy Boy Farms

Pea Greens- the weather has been more like spring as we transition from Summer to Fall. -Serendipity Farms

Juicy beets! Red velvet cake was originally made with red beets, now it's mostly food coloring. -Happy Boy Farms

Olives for Home Curing- my friend popped one in her mouth and let's just say it was a bitter experience!


It’s also time to start decorating the apartment with pumpkins, reddish colored candles, and pretty fall things.

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Farmer’s Market Find: Cooking Indian Food

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We were traveling in the North Coast last week, and came back to a stark empty fridge.  I was happy to return to my FM today and stock up my kitchen with fresh veggies, eggs, cheese, olives, and fruit. It’s also a special week- Satish’s birthday, and I plan to spoil him with food that he loves. Each birthday, I make him an elaborate brunch of all of his favorite things. The first year, I made goat cheese bruschetta, beets salad, mushroom omelets, and a few other things. This year, I am going for the “less is more” theme for brunch. Though, I am going to make a healthier version of Saag Paneer and Chicken Curry for the rest of the week. So off to the market I went with a specific grocery list (usually I just buy whatever appeals to me). Recipe follows.

Today, the fog lifted and it was a full 8 hours of bright sunlight.

Mango Peaches- Ken's Top Notch Produce CCOF

I took a pizza sauce making class recently and couldn't resists these perfect tomatoes. I am actually going to make a thick gravy for the Chicken Curry- Happy Boy Farms CCOF

The fig season is short-lived, so hurry get them fresh while you can!

Beets contain higher amounts of natural sugars, along with beta-carotene and deliciousness. Serendipity Farms CCOF

Other Farmer’s Market Finds:

-Spinach, heirloom tomatoes, San Marzano tomatoes, salad mix with edible flowers ($15.00)- Happy Boy Farms
-Mixed stone fruit ($5.00)- Ken’s Top Notch Produce
-Beets and strawberries ($5.25)- Serendipity Farms
-Dried olives and lemon ($4.50)- California Olive Farm
-Zucchini and one pint fresh salsa ($6.25)- Swank Farms
-1 large marigold ($0.50)- Hollie’s Homegrown
-Figs $4.00
Total: $40.50

I will have to stop by Whole Foods to pick up eggs, yogurt, and chicken breasts later this week.

Healthier Saag Paneer

I have to note that paneer is not the healthiest food you can eat. Paneer is firm, mild Indian cheese. A three ounce serving contains 300 calories and 15 grams unsaturated fat. Though, paneer is also a good source of calcium, protein, and vitamin A. It’s cheese, to be enjoyed in moderation on occasion. You can substitute the paneer for tofu. The paneer dishes often found in restaurants is made with a lot of heavy cream and ghee/butter, making it unhealthier. I took a traditional recipe found on multiple sites and substituted ghee for olive oil (and drastically reduced the amount) and heavy cream for yogurt. I like to make this dish once in every two months, and keep a block of paneer in my freezer. Paneer can be found in Indian grocery stores and sometimes Whole Foods. I don’t use a heavy hand on the spices and keep the flavors subtle, yet mouthwatering. The key is in the freshness of the spices and vegetables. Indian food isn’t so daunting or a time-consuming process if you have all the basic ingredients at home.

Ingredients

  • 16 ounces paneer
  • 2 lbs fresh or frozen spinach (fresh preferred)
  • 1/2 cup low-fat yogurt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger, grated
  • 1 medium onion, chopped
  • 1 cinnamon stick (optional)
  • 4 garlic cloves, minced
  • 1 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (optional)
  • Salt and red chili powder to taste
  • 1 tbs cilantro/edible flowers for garnish (optional)

Directions

Simple Indian spices to have on hand: turmeric, coriander, cumin, and red chili powder, cinnamon sticks, cardamom pods, and whole cloves. Store in an airtight container in the dark.

Heat oil in large non-stick pan over medium heat, sautee onions until translucent, then add garlic, ginger, and spices. Sautee for another 2-3 minutes. The spices will brown and aroma will be pungent.

Liquefy washed/wet spinach and yogurt in the blender until it's smooth and creamy. Depending on the size of your blender, you may have to do this in batches. Gently pour into the pan of spices, stir well to blend the creamed spinach with spices. Simmer or medium-low heat for 5 minutes.

Chop the paneer into bite sized pieces and gently fold into the spinach. This is a checkpoint for salt. Cook on low heat for 15 minutes, stirring every 3-4 minutes. Just beforing turning off the stove, add the lemon juice.

Garnish and serve. Eat with roti, naan, flatbread, or rice. Eat slowly. 🙂

Serves 4

The lemon juice is optional, but really helps to lift up all of the flavors  without making the dish tangy.  The marigold petals add a beautiful pop of color, sweet fragrance, and a taste that makes you want to go back for more. It’s unexpected, looks fancier than it really is and impresses. (Inspired by Hollie’s Homegrown). The flavors only become more intricate with time, so the Saag Paneer will taste even better the next day.  Totally foodie moment: keep the cinnamon stick in the Saag Paneer and suck on it the next day. The flavors will be a sensual party in your mouth. Trust me.

What are your opinions on garnishes and edible flowers?

Why the Farmer’s Market

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Who would like fresh-off-the-farm spring veggies, free-range eggs, a beautiful bouquet of flowers, or homemade bread and jam? Let’s go to the Farmer’s Market!

Buying locally grown food is a great way to be green and get healthy, and is just a few of the reasons I shop at the FM. Through an organized FM, many communities where fresh, nutritious foods are scarce gain easy access to food. FM also promotes nutrition education, wholesome eating habits, and better food preparation, as well as boosting the community’s economy. Also, there is a whole environmental side to the FM. Eating locally grown food guarantees that local land stays in agricultural production. This, in turn, reduces the impact of transportation, use of harmful pesticides, and unfair labor practices. Steven L. Hopp proposes that “if every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.”

The food found at FM is healthier! I cannot stress this enough. Usually, the farms are small and the farmers have taken care of what they grow and raise. In turn, food is more flavorful and there is minimal chance of illness caused my agricultural abuse. Smaller farms normally choose to use sustainable practices that are healthy for the environment and healthy for humans. Which means, they do not use harmful pesticides, which are linked to numerous health and environmental issues. If you are unsure if a particular farmer uses sustainable practices or are organic, just ask them! If you feel unconformable asking the seller directly, inquire with the organizers at the FM.  Look back at all of the massive food borne illnesses and  you find that “food” from large factory farms are mostly to blame.

 

Yerena Farms at the Old Oakland FM

 

There has been a misconception that people who shop at the FM must be able to purchase spendy food.   The truth is that good food that’s worth eating is more expensive no matter where you purchase it.  Quality produce, organics, food that hasn’t been bred more to travel than to taste good — are going to cost you more.  However, I have been going to the FM for quite sometime and I usually only spend $35-40 for the entire week for two grown adults. I normally buy lots of fruits, veggies, nuts, 1-2 artisan goods, eggs and a bunch of flowers. I, also, stop by Whole Foods each week to buy milk, OJ, meat, seafood, and anything else I just could not get at the FM.  Many markets have been established to provide consumers with fresh produce at lower prices than local supermarkets. In other cases the goal has been to provide fresher, superior product at competitive prices. Either way, the customer finds better value, which is defined by the relationship between product and price.

As I have said before, the FM  makes me swoon. I feel like I am in a time and place where life is always simple and romantic. Somewhere like France or Italy, where I can load up my basket with a fresh loaf of crusty bread, raw honey, cheese, and wine to enjoy at nearby park with my lover .

While traveling, visiting the local FM or bazaar is a great way to experience local culture. There is nothing like stall after stall of fresh, beautiful and seasonable produce intermingled with stalls selling dried fruits and nut, cured meats and roasted chestnuts.

In conclusion, when you spend a dollar at a FM, not only have you have bought fresh local food, but you have also had an enjoyable experience, voted for your local economy, and saved farmland. The FM is a great date place too! 😉

Ferry Plaza Market: Tues, Thurs, Sat 8-2PM
Civic Center Farmer’s Market: Sun & Wed, 8-5PM
Fort Mason Farmers Market: Sundays 9:30-1:30

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