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The power was out in parts of the city last night due to a brief, yet tumultuous storm. I was thoroughly exhausted from organizing and hosting the Music and Pancake Benefit for Doctor’s Without Borders, Pakistan and just wanted to sleep for all of Sunday. Though, I woke up at 8AM this morning, temperatures were in the 40’s, and I really tried talking myself into staying under my covers. But, I knew if I did, it would be at the cost of my farmer’s market Thanksgiving menu. So I got up, finalized what I really wanted to make for our Thanksgiving dinner, put on my puffy down jacket and woolen hat, grabbed my reusable grocery bags, and headed out the door. I was so glad that the clouds were clearing and the sun was coming out stronger, because I had big plans to create a festive Thanksgiving table arrangement with Phantom Floranista and I did not want to fight the Lighting Gods.

I haven’t been to the Fort Mason farmer’s market in 3 weeks, so I was really curious to see all of the new additions and the familiar farmers.  Just saying hello every Sunday to these farmers and farmhands has become the equivalent of keeping in touch with friends (without social media channels). It’s very heartwarming and real.

I have to admit, today was the earliest I have been to this market in a long time and it was really quiet. However, by the time I made it to Rio de Parros Organics to buy their colorful carrots, they were all sold out! I am planning on making roasted carrots and potatoes, instead of mashed potatoes. I was  also really hoping to get fresh herbs from Hollie’s Homegrown, but she wasn’t there. I wonder if she is returning this year. My backup plan is to go the Ferry Plaza Farmer’s Market Tuesday.

Olives were just harvested in Northern California and this really is the time to buy olive oil. Olive oil is the freshest and even more nutritious right at harvest, and the taste is just divine. I did a little olive oil tasting last weekend at Long Meadow Ranch and I was convinced that fresh olive oil is the way to go. California Olives and Olive Oils is at the Fort Mason Farmer’s market every Sunday, selling fresh olive oils, uncured olives, cured olives, and lemons. Today, I tasted olive oil that tasted just like the whole Piccholine olives. I don’t think I ever tasted an olive oil that tasted so close to form.

These Viking Potatoes would make a beautiful side dish.

I picked up tiny apples (Rainbow Orchards and Billy Bob’s Organics), mandarins (Ken’s Top Notch Produce) thinking they would make  simple appetizers or snacks,  a pomegranate (Hamas Farms) for a salad,  and a pumpkin (Swank Farms) for a side dish, but they all ended up as accents for my special Thanksgiving table arrangement.

I bought my first Fairy Tale Pumpkin. I’ve never cooked any type  of pumpkin, but this one just called my name. Also, the farmhand from Swank Farms explained the cooking process, which was no different than of a butternut squash. So I carried home my 8 pound Fairy Tale Pumpkin, eager to show Satish and make a home for it.

The mandarins, apples, and pomegranates became the accent pieces on my Thanksgiving table arrangement. The Fairy Tale pumpkin took center stage.

I got these little guys with the intention to use them for the table setting.

What are your Thanksgiving plans?

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