Spring Breakfast ~ May 29

Breakfast with your favorite farmer and food artisan at CUESA’s annual fundraiser. Our kitchen will be transformed into a bountiful, beautiful setting for a relaxed meal right in the center of the market.

What's for Breakfast:
• Farm-fresh scrambled eggs with fava beans, green garlic, and peas or wild mushrooms from Hayes Street Grill
• Roasted potatoes with fresh herbs
• Market lettuce, shaved radish, and chive blossom salad
• Blueberry pancakes
• Fresh strawberries, cherries, raspberries, blackberries, and blueberries with crème fraiche, yogurt, and honey
• Breakfast pastries and bread
• Artisan cheeses, handmade jams
• Coffee, tea, and juice.
Buy tickets here.

California Culinary Academy Farmer Series ~ May 12

Thanks to a recent collaboration with CUESA, the California Culinary Academy (CCA) is hosting a series of farmer lunches and dinners in the student restaurant, Carême 350. The prix fixe meals mark the culmination of each class' culinary education and will feature produce grown by a local farmer. The next event includes lunch from 11:30 am to 1 pm or dinner from 6 to 8 pm, and will feature produce from Knoll Farms. Tickets available through Open Table.

Spring Farmers Market Cocktail Night ~ May 19

CUESA and the Northern California chapter of the United States Bartenders Guild (USBG) will host an evening of farmers market-inspired cocktails. Attendees at this happy hour gathering will enjoy two full-sized signature drinks and taste 10 others crafted by renowned Bay Area bartenders using seasonal ingredients hand-picked from the Ferry Plaza Farmers Market. Imbibe, snack, and take home recipes in the name of supporting local, sustainable agriculture and Bay Area cocktail culture. Featuring food and drink from: 15 Romolo, Cantina, Gitane, Bourbon & Branch, Rose Pistola, Wexler's, Hotsy Totsy Club, Sauce, Blackbird, Il Cane Rosso, Bon Appétit Management Company, Absinthe Brasserie and Bar, and The Plant Café Organic. Buy tickets.

Celebrate Urban Eats at the County Fair ~ June 20

Do you make the best jam in the city? Do you grow the sweetest carrots? At this year's Giants County Fair, CUESA is hosting a special tent celebrating homegrown and homemade food. San Francisco residents are invited to enter an array of contests, including: best garden basket, honey, and eggs, as well as best preserved and baked foods. Read the rules or download the contest application form here. Related organizations are also invited to participate. Apply here if you want a table at the event. The deadline is June 4.

Farmer’s Market Courtesy Shuttle ~ Starts tomorrow

Starting tomorrow, a free courtesy shuttle operated by San Francisco Minibus will begin connecting the Saturday Ferry Plaza Farmers Market with nearby parking lots. This service will continue on Saturdays through October. The shuttle will depart from in front of Pier ½, on the north side of the Ferry Building every half hour starting at 8:30 am. The last shuttle will leave the market at 1:30 pm and the loop will include stops at Broadway and Embarcadero, the Golden Gateway Garage (near the Clay Street entrance), and the 75 Howard garage. Additional details will be available at the Information Booth.

Arlequin Pastries in the Saturday Market ~ Starts Tomorrow

Do you ever crave a delicious pastry while waiting in line for Blue Bottle coffee at the Saturday market? Wait no longer. Arlequin's Luis Villavelazquez, of Thursday market fame, will begin offering his ingenious creations — everything from s'mores cupcakes to strawberry crème fraîche scones — this Saturday!

Oakland and the Fight for Food Justice ~ May 2

Moderated by Chef Robert Dorsey (of the new café at the Oakland Museum of Califonia, Blue Oak), this conversation will highlight the struggle for food access in Oakland and introduce local leaders providing healthy and sustainable food to urban communities. Panelists include: Brahm Ahmadi, People’s Community Market; Barbara Finnin, City Slicker Farms; Eric Holt-Giménez, Food First; and Keba Konte, Kijiji Grows. The panel will be followed by a tour of OMCA's grounds with Oakland-based Landscape Architect Walter Hood. The event is free, runs from 10am - 12 pm, and is part of the museum's opening celebration weekend.

Flatland Flower Farm's Open Garden and Plant Sale ~ May 2

Once a year, Sebastopol-based Flatland Flower Farm opens its doors to visitors. This year Zazu Restaurant and Black Pig Meat Company will be there with their famed BBQ stand. Local band The Easy Leaves will also perform. Email Dan at Flatland for more info.

Movie Night with Pie Ranch at the Red Vic ~ May 4

Haven't seen Food, Inc. yet? Join the folks at Pie Ranch for a special screening and reception. All proceeds will benefit this thriving, hands-on farm and food system education center on Highway 1 near Pescadero. Learn more >

Neighborhood Empowerment Network’s 2010 Clean and Green Summit ~ May 8

This free summit for community leaders includes workshops on: urban agriculture, greening your neighborhood’s open spaces, rainwater harvesting, demystifying the community challenge grant process, and leveraging "GreenFinanceSF," a new green home improvement financing program. Learn more.

Saturday, May 1 ~ Market to Table

11:00 am - Seasonal cooking demonstration
Mike Yakura, Ozumo

Tuesday, May 4 ~ Food Wise Booth

12:30 - 1:30 pm - Sarah Henkin, CUESA's market chef, will give out recipe cards and samples of a simple meal made with market ingredients. She'll also be on hand to offer advice for all your seasonal meal planning.

Saturday, May 8 ~ Market to Table

11:00 am - Seasonal cooking demonstration
Mark Ayers, Highlands Inn

11:45 am - Seasonal Cooking Demonstration and Book Signing
Mireille Guiliano, author of French Women Don't Get Fat: The Secret of Eating For Pleasure

All programs take place in CUESA's Dacor teaching kitchen, in front of the Ferry Building on the north side.

By Jessica Goldman

Jolie Devoto describes herself as “a farmer’s market baby.” The daughter of Devoto Gardens’ Stan and Susan Devoto, she remembers playing in her family’s apple boxes since the time she could walk, and as the one in the family who is interested in taking over the business, Jolie feels the farm’s legacy resting firmly on her shoulders. 

“Our farm is at a pivotal moment,” she explains. “We are just about to be certified organic — after a long pursuit — and I am interested in helping my parents further transition their business.” 

A current student in the Recreation, Parks, and Tourism Administration program at California Polytechnic State University, Jolie hopes to make Devoto Gardens an agritourism destination. She also understands that, in adding a more commercial facet to their operations, it’s important to preserve the small farm techniques and traditions.

When Jolie heard that this year’s California Small Farm Conference included an agritourism course, she knew she wanted to attend, so she applied for — and received — a scholarship through CUESA.

A little-known initiative, CUESA’s scholarship program was designed to support farmers market sellers in their pursuit of advanced training. It began in 2006 with a $1,000 starter gift from the CCOF Foundation, and it’s based on the recognition that, even for the most experienced farmer, learning is a continual process. Every year since, CUESA has paid for two or more market sellers to attend conferences and educational programs. The fund will be expanded even further this year, thanks to over $4000 raised by Tacolicious through their special guest chef taco series at the Thursday Market.

The Small Farm Conference framed Jolie's academic passion in a real life context. “I met wonderful people who are already trying to sustain their farm’s bounty through agritourism,” she reports.  She learned about navigating county regulations and permits and networked with other farmers she can turn to for advice if she needs it.

How are the scholarship recipients selected? It has everything to do with CUESA's Sustainability Frameworks for farms and market vendors, two sets of guiding principles. According to the frameworks, sustainable businesses are: ecologically sound, socially just, humane, and economically viable.

“We see sustainability as a continuum,” CUESA’s Director of Education, Julie Cummins, says. “Each business in our market is in a different place, and we want to encourage them to make improvements in any of the four areas.”

In addition to Jolie, CUESA also offered funding to Sarajane Snyder, who recently began her tenure as Farm Manager for Green Gulch Farm.  Like Jolie, Sarajane found herself newly responsible for the progression and longevity of an established farm.

Sarajane worked as an apprentice on the Green Gulch Farm from 2005- 2007. Last fall, she returned to the farm to train the next generation of students. But before she could inspire others, Sarajane wanted to be inspired herself, so she applied for a scholarship to attend the annual Ecological Farming Conference (EcoFarm).

 “I am not from California originally,” says Sarajane, “and I wanted to feel more rooted in the culture being grown here.” Sarajane joined thousands of other farmers and farm enthusiasts at EcoFarm, which she describes as the pinnacle of all farming gatherings.

The cultural energy alone was worth the trip. “There were people who had been farming since the 1960’s there beside 18- and 19-year-old college kids, eager to get started.  It was really empowering.”  But what really struck her was how freely people shared their knowledge. One of the speakers was superstar farmer Eliot Coleman of Four Season Farm.  “He has done so many trials to perfect his extended-season growing methods,” Sarajane says, “and he was just giving it all away." 

As her class of new apprentices arrives, Sarajane plans to pass on a general appreciation for farming. “I want to encourage them to seek out the resources available to young farmers and to tap into the network of support that’s at the heart of farming small and local.”

In addition to scholarships, CUESA envisions a future where the organization can offer micro grants to sellers for sustainability projects, like installing a hedgerow or setting up a worker health program.  In the meantime, both CUESA and past recipients alike want more sellers to take advantage of this opportunity. “There is money there to go learn about farming,” says Sarajane. “I’m so grateful this program exists.”

Jessica Goldman blogs at Sodium Girl.

This is the most up-to-date information about which sellers will be attending the market as of Friday. If there are no changes to a seller's status, they will not be listed. You'll find a list of which farmers regularly attend each market here. Please understand that there are often last-minute changes—it's the nature of farming!

Saturday, May 1

Starting: Arlequin Bakery
Returning: Balakian Farms, Shogun Seafood Company
Out: Apple Farm

Tuesday, May 4

Returning: Bella Viva Orchards, County Line Harvest

Thursday, May 6

No changes

Plentiful /returning this month (weather willing): Stockton red onions, cherries, summer squash, squash blossoms, Cippolini onions, blueberries, apricots, raspberries, basil, heirloom roses, sardines, English pease, sugar snap pease, snow peas, strawberries, baby root vegetables, lettuces, celery, fresh herbs, fava beans, fennel, artichokes, rapini, pastured eggs, cardoons, spring onions, goat cheese

Winding down/limited supply: Asparagus, potatoes, citrus, braising greens, nettles, green garlic

Farms/Vendors returning this month (weather willing): County Line Harvest, Shogun Fish Company, Triple Delight Blueberries, Paoletti Farms, Kashiwase Farm

Farmer and Vendor items not to be missed:
Goat Jaak cheese from Achadinha Cheese Company, smoked paprika from Happy Quail Farms, and chicken beer sausages from 4505 Meats

Featured Recipes for May:

Bordeaux Spinach, Fava Bean, and Basil Salad with Egg Yolk Vinaigrette and Roasted Garlic Crouton from Sarah Henkin, CUESA's Market Chef (May 26, 2009)

Chilled English Pea Soup from local chef Leif Hedendal

Spring Cassoulet with Rancho Gordo Beans from Dominique Crenn of Luce at the InterContinental San Francisco (April 3, 2010)

Cherry Limeade from Gabriel Cole, formerly of Google Cafe (May 31, 2008)