David Evans on West Coast Live ~ March 22, 2008

Tomorrow, March 22, David Evans of Marin Sun Farms will be a guest on the nationally broadcast radio show West Coast Live. WCL will be broadcasting from the Ferry Building from 10 am to 12 pm for the next two weeks, and you can be part of the live audience. For more information, visit www.wcl.org. Tune in by radio to KALW 91.7.

Climate-Friendly Eating ~ March 31, 2008

On Monday, March 31, at 6:30 pm, join CUESA for a panel discussion about environmentally conscious food choices. Global climate change is now inescapable, but the good news is that you can lessen your climate impact by eating well. Come learn about which foods have the biggest carbon footprint and how you can make cooler food choices. Click here to learn more >

Greenhouse Grown Farm Tour ~ Sunday, April 20, 2008

Spend a day visiting two farms that rely on greenhouses to help grow their crops: Bruins Farms in Winters and Orangewood Farm in Rumsey. This all-day bus tour will cost $25 and will include lunch. We are still working out a few details, but if you would like to reserve a spot now, e-mail julie@cuesa.org. A full announcement will appear in next week's e-letter.

Saturday, March 22 ~ Egg-stravaganza!

10:30 am ~ Meet the seller
Stan Keena of Petaluma Farms will talk about the eggs he sells and explain the difference between the many different types (free range, organic, pullet eggs, etc.).

11 am ~ Seasonal cooking demonstration and book signing
Marie Simmons, author of the James Beard Award-winning cookbook The Good Egg, will demonstrate her favorite egg recipes.

Noon to 1:30 ~ Egg science discovery stations
Walk through our series of hands-on learning stations and find out about the seemingly magical transformations eggs can make in the kitchen. Mayonnaise, meringues, and glazes all start with a simple egg!

10:30 to 1:30 ~ Egg information display
Stop by to learn about how eggs sold at the Ferry Plaza Farmers Market are produced and the various ways they can be cooked.

Saturday, March 29 ~ Market to Table

10:30 am - Meet the producer

11 am - Seasonal cooking demonstration
Charles Vollmar of Tempus Clinic

All programs will take place in front of the Ferry Building on the north side.

CUESA's culinary intern, Mark De George, wrote this week's feature.

Historically, the egg has heralded the arrival of spring.  Hens lay fewer eggs in the winter when days are short, and egg production begins to steadily increase as the days lengthen. Although artificial lighting in most large-scale egg production facilities has eliminated seasonal fluctuations in egg laying, eggs are still associated with spring traditions in many cultures around the world. In honor of the Spring Equinox and tomorrow’s Egg-stravaganza at the farmers’ market, this week’s e-letter article provides information about one of our favorite marvels of nature, the egg.

Over the past fifty years, the egg has gotten a bad rap because of its high cholesterol content being linked to coronary heart disease and other medical conditions.  Today, however, egg lovers can rejoice—egg consumption is on the rise.  The ovum is back and better than ever. Why? Recent scientific studies have determined that the dietary cholesterol found in eggs isn’t as bad as originally thought. In fact, it has been shown that eggs actually raise “good” blood cholesterol levels. With that in mind, get a couple of eggs and scramble to your heart’s content.

Cooking eggs
Eggs are portable, versatile in preparation, and can be eaten at every meal.  The egg, including the separated yolk and white, serves many important roles in cooking.  Whole eggs are used to bind ingredients, such as in meatloaf.  When used as a glaze, beaten eggs provide sheen to baked goods.  Egg yolks thicken custards and provide the base for emulsions, such as mayonnaise and hollandaise sauce.  Beaten egg whites give lift to many dishes, such as soufflés and sponge cakes.  The proteins in egg whites also clarify stocks.

Egg terminology
There are a dizzying number of terms on egg cartons these days. What do they all mean? Although the U.S. Department of Agriculture (USDA) offers trade descriptions, poultry farms are not required to adhere to labeling standards. Below are some general definitions of the terms.

• Cage-free:  Hens live without cages in indoor floor facilities and do not necessarily have access to the outdoors. The amount of space per hen varies by producer.
• Fertile:  These eggs come from hens that live with roosters.  Most are cage free. 
• Free-range (free-roaming):  Hens have access to the outdoors, but for an undetermined period of time, and may be, but generally are not, raised outdoors.
• Hormone-free:  The use of hormones in laying hens was banned in the 1960s.
• Organic: Hens are given only certified organic vegetarian feed without pesticides, fungicides, fertilizers or antibiotics.  Hens have access to the outdoors.  Organic chicken operations must be certified by designated agencies.
• Pastured: Hens are raised outdoors on pasture, usually using movable enclosures (hens also have access to a coop for shelter and egg laying). This enables hens to eat a variety of natural foods, such as different grasses, seeds and insects. Some scientific evidence indicates that, because of this diet, eggs from pasture-raised hens have less cholesterol and fat, higher omega-3 fatty acids, higher amounts of lutein, beta-carotene and vitamins A & E.
• Vegetarian: Eggs are produced by hens whose feed is free of animal by-products.

Nutrition
One 75-calorie egg provides 6 g protein, 5 g fat, 0.5 g carbohydrates and 190 mg cholesterol.  Eggs are rich in vitamins A, B, D and E, as well as omega-3 fatty acids and lutein.  Almost all nutrients come from the egg yolk.  Egg yolks are one of the richest sources of riboflavin, vitamin B12 and choline, which may reduce age-related memory loss and prevent birth defects.  Egg whites are made up of water and protein and contain no cholesterol. Some egg producers are enhancing the nutritive qualities of eggs with feed supplements. 

Selecting and storing eggs
Choose eggs with no visible cracks in the shell.  According to the USDA, eggs should be used within three to five weeks after the “sell by” date on the carton and stored in their original packaging.  Egg whites can be frozen for up to a year and hard-cooked eggs will keep for a week under refrigeration.  Egg yolks do not freeze well.

Egg producers in the Ferry Plaza Farmers Market

Eatwell Farm >

Marin Sun Farms >

Petaluma Farms >

Happy Quail Farms also sells an occasional dozen. Everything Under the Sun sells Eatwell Farm's eggs on Tuesdays.

Learn more about eggs at tomorrow’s Egg-stravaganza!

This is the most up-to-date information about which sellers will and won't be attending the market as of Friday, when we send this letter. If there are no changes to a seller's status, they will not be listed. To find out which farmers regularly attend each market, click here. Please understand that there are often last-minute changes--it's the nature of farming!

Saturday, March 22

In/returning: White Crane Springs Ranch, The Peach Farm
Out: Orangewood Farm (for the season), Critical Edge Knife Sharpening (back next week)

Tuesday, March 25

No news!

Returning this month: Pea greens, raw olives, English peas, lilacs, fava beans, hyacinth, Parrot tulips, rhubarb, and (maybe) strawberries

Plentiful: Spinach, asparagus, avocados, green garlic, spring onions, kumquats, nettles, broccoli, rapini greens, artichokes, baby turnips, carrots, fresh goat cheeses, goat meat, eggs, and plant starts

Winding down/limited supply: Kiwis, Brussels sprouts, cherimoyas, shallots, some citrus varieties (like Cara Cara oranges, Satsuma mandarins, and Fukumoto navels) lamb, and potatoes

Farms that will be returning this month (weather willing): Bodega & Yerba Santa Goat Cheese, White Crane Springs Ranch, Madison Growers, The Peach Farm (with lilacs!), Happy Quail Farm, and The Apple Farm

Recipes for March

Spring Sunshine Salad, cookbook author Heidi Swanson

Sugo di Carciofi alla Ligure (Artichoke Sauce from Liguria) from cookbook author Joyce Goldstein

Spring Onion, Sweet Pea & Asparagus Risotto from Bridget Batson of TWO Restaurant