Spring Breakfast by the Bay ~ May 5, 2007

To entice our readers to join us for our annual fundraiser, we thought we'd share the mouth-watering menu created by Chris Borges of Taste Catering. The Cinco de Mayo-inspired buffet breakfast might motivate you to try new dishes at home, but on May 5, let us cook for you!

* Asparagus Frittata with Green Garlic served with Crème Fraîche
* Spring Market Hash with Fingerling Potatoes, Fava Beans, and Spring Onions
* Mushroom Tart
* Chorizo Chilaquiles with Jalapeño Jack Cheese
* Poblano, Avocado and Ricotta Quesadillas served with Tomatillo Salsa
* Strawberry & Halibut Ceviche
* Arugula, Cabbage, Grapefruit, Avocado and Easter Egg Radish Salad with Cumin-scented Vinaigrette
* Fresh Strawberries, Cherries, and Blueberries with Yogurt & Granola
* Farmers Market Artisan Cheeses served with Dates and Almonds
* Freshly Baked Breakfast Pastries served with Market Jams and Sweet Butter
* Strawberry-Lime & Cucumber Mint Agua Fresca
* Brown Rice Horchata
* Freshly Brewed Blue Bottle Coffee

All proceeds support CUESA's free weekly educational programming. To reserve your seat and learn more, click here >

Tamale Tasting ~ April 22

On Sunday, April 22, Rancho Gordo and several small businesses from La Cocina are participating in a tamale tasting that will benefit the Benchmark Institute. To learn more, click here >

Saturday, April 14 ~ Market to Table events

10:30 am - Meet the farmer
Nick Atallah of Madison Growers

11:00 am - Seasonal cooking demonstration
Alessandro Cartumini of Quattro Restaurant of Four Seasons Hotel Silicon Valley

Saturday, April 21 ~ Artichoke Festival

The Ferry Plaza Farmers Market is celebrating a quintessential California vegetable, the artichoke, with a day of educational and gustatory events.

10:30 - 11:00 am - Meet the farmer
Conversation with artichoke grower Louis Iacopi of Iacopi Farm in Half Moon Bay

11:00 am – 12:00 pm - Seasonal cooking demonstration and book signing
Veteran instructor Linda Carucci, author of Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, and Hints will demonstrate how to cook with artichokes.

12:00 – 12:30 pm - All About Artichokes
Bernadette Festa, Registered Dietitian with over 20 years working in nutrition, will discuss the history, nutrition, and medicinal value of this delicious thistle species.

11:00 am – 1:00 pm - Eat artichokes!
A gourmet treat--Roasted artichokes with green garlic--will be available for a donation. Meanwhile, attendees can visit CUESA’s artichoke discovery station to learn about artichokes and how to prepare them at home.

All events take place in our Dacor teaching kitchen in the arcade north of the Ferry Building's clock tower.

María Ines Catalán immigrated to the United States in 1986 and after laboring on large California farms for many years, was one of the first Latina farm laborers to become a farm owner. A few months back, we welcomed María's Catalán Family Farm into the Saturday market (they had previously sold on Thursdays). This week's feature is a profile of the farm. Thanks to CUESA volunteer Rebecca Kahlenberg for her help with this profile!

Catalán Family Farm

Products: "Un poco de todo," a little bit of everything: kale, chard, strawberries, corn, onions, pumpkins, chiles, and carrots are just a few of the crops that the farm grows

People: María Ines Catalán and son Juan Catalán along with 2 part-time workers

Farmland: 14 acres in Hollister, about 100 miles from the Ferry Plaza Farmers Market

Farm history/philosophy: During María's childhood in the Mexican state of Guerrero, her grandfather grew melons and other foods to feed the family. María wanted to pass both the delicious food and the knowledge on to her four children and in 1994, started her own family farm. María believes that children, whether or not they intend to be farmers, should know how to raise their own food in a way that respects the air and the earth. In order to promote this philosophy, the farm partners with Northern California high schools and universities to bring students to the farm to work in the fields, eat home-cooked Mexican food, sell at farmers' markets, and get a sense of farming life in a Latino community.

Soil: The Cataláns maintain the fertility of their clay soils by adding compost and planting cover crops.

Pest management: The Cataláns manage problems with pests such as cucumber beetles, earworms, and aphids by planting pest-resistant crops, providing habitat for beneficial insects, and rotating crops.

Water use: An allotment from the local irrigation district provides the water for the Cataláns' drip irrigation and sprinkler systems.

Organic certification: California Certified Organic Farmers since 2005

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!

Market announcements:
--> Marin Sun Farms is now offering ground pet food made with 100% grass fed beef, consisting of 10% liver and kidney and 90% ground beef trimmings!
--> This week, The Fatted Calf is offering a 5% discount to customers that bring their own bags to the farmers' market in honor of the National Day of Climate Action.

Saturday, April 14

In/Returning: Elston Family Farm, Critical Edge Knife Sharpening
Out: Lagier Ranches, The Peach Farm, Orangewood Farm, The Apple Farm, Tory Farms, Port's Seafood

Tuesday, April 17

In/Returning: Critical Edge Knife Sharpening