Special events & announcements
Congratulations, Year of Dining Out raffle winners!
Year of Dining Out package winners:
Theresa Hoffman, San Francisco
Tom Bernota, South San Francisco
Johathan Ballon, San Francisco
Alex Rosenblatt, San Francisco
Individual certificate winners:
Ashley Capra, Berkeley
Davey Gerhard, San Francisco
Susan Spencer, San Francisco
James Ingles, San Francisco
Ted Louie, San Francisco
Doug Lemaine, San Francisco
Farm, Food & Market Tour to Oaxaca & Puebla, Mexico ~
Feb 28 - Mar 8, 2009
When Lulu Meyer, CUESA's Associate Director of Market Operations, returned from Oaxaca and the surrounding villages recently, she told us she hadn't wanted to leave. The museums, cultural sights, farmers markets and world-class restaurants made her feel right at home. But it might have been the food that Lulu loved most. She sampled everything from Leche Quemado (burnt milk) ice cream, all varieties of mole, and empanadas stuffed with cheese, huitaloche and squash blossoms to locally grown organic coffee. Interested in having a Mexican culinary adventure of your own? Join CUESA Executive Director Dave Stockdale this spring for a tour of Oaxaca and Puebla. All proceeds go to support CUESA's educational programs. Learn more here >
Waste Wise Farmers' Market Handbook now available online
Six months after the launch of our Waste Wise Program, CUESA now diverts 90% of the waste generated at the markets away from our local landfill. As a shopper, you’ve probably been encouraged to compost and recycle at our volunteer-staffed Waste Wise Stations. Now, you can read all about the process behind this initiative (and get the tools to implement a similar program of your own) with our in-depth Waste Wise Farmers’ Market Handbook. Download the guide here >
Farm to Feast panel discussion ~ October 15
As part of their Eat Local Month programming, the Commwealth Club is hosting a panel featuring Dave Stockdale of CUESA, Jered Lawson of Pie Ranch, Ari Derfel of Back to Earth Catering, and Peggy Smith of Cowgirl Creamery. Joan Simon of Full Plate Restaurant Consulting will moderate. Location: Ferry Building, Port Commission Hearing Room, 2nd Floor
Time: 6 p.m. local food and wine reception, 7 p.m. program
Learn more or buy tickets here >
Ferry Plaza Farmers Market Food Miles
Whether you’re taking part in the Eat Local Challenge, concerned about climate change, or just curious about how far your farmers travel, take a look at our new Food Miles Chart for a list of market farms in order of distance from San Francisco.
Harvest Festival ~ October 25
Celebrate the harvest the old fashioned way! From 10 am - 1 pm, a dozen heirloom apple varieties will be set out for you to taste. From 10 am - 2 pm, stop by to see how easy it is to turn cream into sweet butter, and try the freshest apple juice you’ve ever had, made with local apples, our hand-crank cider press, and your own elbow grease. There will also be demonstrations of spinning and weaving with organic cotton, and a cornucopia of fall farm goodies.
If you missed the farm tour to Massa Organics...
...there's one more chance to see where your rice is grown this weekend. Massa Organics rice farm is one of 26 farms and wineries opening themselves up for tours and tastings as part of the Sierra Oro Farm Trail Passport Weekend. And now, there's another way to enjoy Greg and Raquel's farm from the comfort of home: beginning this weekend, their stand at the market will have raw and roasted almonds for sale, as well as roasted almond butter.
Art on the Farm ~ October 19
See the work of artists inspired by Marin farms such as Star Route and Little Organic Farm at Art on the Farm, an art sale and benefit. Visit the Pt. Reyes Vineyard Inn and Winery for a reception and sale featuring Drakes’s Bay Oysters and organic wine. Half of the proceeds go into a revolving interest-free loan fund for organic producers through Marin Organic. Learn more >
Waste Wise volunteers are needed every Tuesday and Saturday at the Ferry Plaza Farmers Market. E-mail ashleigh@cuesa.org for details
Programs at the market
Saturday, October 11 ~ Market to Table
10:30 am - Meet the farmer
Chue Moua from Chue's Farm interviewed by CUESA volunteer
Earl Shaddix.
11:00 am - Seasonal cooking demonstration
Jill Nussinow, author of The Veggie Queen: Vegetables Get the
Royal Treatment
Saturday, October 18 ~ Market to Table
10:30 am - Meet the producer
11:00 am - Seasonal cooking demonstration
Staffan Terje, Perbacco
11:45 am - Seasonal cooking demonstration and book signing
David Tanis, author of A Platter of Figs and Other Recipes
All programs take place in CUESA's Dacor teaching kitchen, in front of the Ferry Building on the north side, except as noted.
Feature: Ella Bella Farm says goodbye
Editor’s Note: This Saturday will mark the final visit to the Ferry Plaza Farmers Market by Brandon and Michelle Ross of Ella Bella Farm. Ella Bella has made an invaluable contribution to the market and they will be greatly missed by many loyal customers. “They’re leaving a big hole that will be challenging to fill,” adds Dexter Carmichael, CUESA’s Director of Market Operations. We wish them all the best in this next phase of their lives.
Dear Customers,
It has been a long and delicious adventure with a wonderful marriage and the healthy addition of two beautiful children along the way. Over the years, many of you have watched me grow from being a long-haired college kid to a somewhat serious grey-haired farmer with keikis (kids). Now, Michelle and I are finally setting off to farm out our dreams on the Big Island of Hawaii thanks to the loving support of our parents and the Ferry Plaza Farmers Market community.
Michelle and I have been coming to this market for over 10 years. It all began when I managed a new farm in the Capay Valley and began selling produce at the Ferry Plaza Farmers Market every other week in a space that was less than ten feet wide. After trying to sell our produce at many small and less-than-receptive markets, we were elated to have the opportunity to be a part of such a great community. It was the break that we needed and eventually we moved to Corralitos to start our own farm.
The customers who have been with us since day one have encouraged us and inspired us to grow the best food we can. Over the years we have met so many wonderful people who share our values, politics and humor. The most frustrating part has been the 80-mile distance between the farm and our core community. We have had to leave our house by 4:00 a.m. on Saturday mornings in order to set up the stand at the Ferry Plaza. There are so many of you that we would have loved to hang out with after the market, but we are often in a hurry to get back to the farm, unload the truck and reload for our Sunday market in Menlo Park.
In recent weeks we have heard many appreciative customers say how sad they are to see us leave. Although there is nothing more soothing to the aches and pains of a dirt farmer than the heartfelt appreciation of those who have devoured our goods over the years, this is actually a time for you to take pride as loyal farmers’ market customers. You have helped a small family farm realize a dream. Common wisdom says that it is not possible to buy farmland with the money made from farming, but we’ve done just that.
A few years ago Michelle and I bought a macadamia nut farm on the Big Island of Hawaii. We had a five year plan to farm, cook and raise kids in Hawaii – it just took twelve years to manifest. For the first time we will be farming land that we actually own! Our goal for our farm in Hawaii is to create a truly sustainable system. We intend to start a CSA (community supported agriculture) program in order to create deeper connections within our new community. We also want to include animals into our farm plan and to utilize solar energy for our barn and commercial kitchen. Michelle has always dreamed of having a kitchen with an ocean view at the heart of our farm. We will also be exploring growing several varieties of cacao for export. We hope to find a nice balance between farming, surfing, swimming and playing music with our children. Our parents are building an ohana unit (guest house) above the stream on the farm that can be rented when family is not on the island. We look forward to seeing many of you in Hawaii. The farm is easy to find: we are above Onomea Bay, twelve miles north of Hilo.
Mahalo and Aloha,
Brandon & Michelle Ross
P.S. We will have a blog up before we leave, so please stay in touch.
Market update
 |
|---|
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, October 11
In/returning: Bernard Ranches, G&S Corn, Glashoff Farms, Prather Ranch Meat Company
Out: Woodleaf Farm (for the season)
Tuesday, October 14
In: None
Out: Redwood Hill, Frog Hollow Farm (for the season), Ella Bella Farm (good bye!)
Seasonality synopsis for October
Returning and plentiful this month (weather willing): Mushrooms, almonds, persimmons, pomegranates, jujubes, pears, dates, apples, squash, artichokes, carrots, frisée, lemongrass, walnuts, Valencia oranges, radishes, muscat grapes, strawberries, pumpkins, broccoli, raspberries, Brussels sprouts, romanesco, cucumbers, peppers, wheat, onions, lettuces, pastured pork, tomatoes, marigolds, potatoes, wax beans, shelling beans and Romano beans, radicchio, sweet potatoes, chestnuts, root vegetables, celery, kale, sunchokes, cabbage
Winding down/limited supply: Cucumbers, peas, nectarines, peaches, pluots, plums, figs, quince, okra, corn, eggplant, blackberries, melons, basil
Seasonal vendor items not to be missed: Sour cherries in Kirsch syrup from June Taylor, chorizo sausage from Fatted Calf, cilantro chutney from Sukhi’s, spelt and corn meal pizza shells from Viccolo Pizza, dry-farmed tomatoes packed with basil and peppercorns from Happy Girl Kitchen
Featured Recipes for October:
Butternut Squash Soup with Apple Compote
from Sondra Bernstein, The Girl & The Fig
Milk Braised Marin Sun Pork Shoulder with Cabbage and Polenta
from Staffan Terje, Perbacco Ristorante and Bar
Cocktail ~ Apples to Oranges
from Lou Bustamante, Hangar One Vodka