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My Farmers Market Picks for Saturday 7/14

After writing this post, it somehow got deleted. When I frantically tried to re-write it before running out the door this morning, the power went out. Soooooo, I'm sending this out a little late. But there are still 12 hours before the market opens, so all is not lost!

The market will be crazy-good tomorrow, judging from what I've seen and tasted this week. Here are a few goodies I tried at Tuesday's market that you'll want to check out tomorrow. "Front" indicates in front of the Ferry Building; "back" indicates behind.

Redlac Cherries
Hidden Star Orchards (front)

I was dismayed to see the "Last of the season" sign in Hidden Star's cherry bin the other week. But I was thrilled to find out that they were merely making way for the next variety of cherries: Redlac. Tuesday was the first time I'd tasted a Redlac, and I fell for them right away. They're a meaty cherry with a slightly firm texture, and the flavor is punchy with just enough tartness. Cherries won't be around for too many more weeks, so stock up while you can.

Thai Basil
County Line Harvest (front)

County Line's Thai basil made my Eggplant and Cabbage Stir-Fry with Lemongrass and Pork over-the-top. I almost missed this small-leafed variety, since it was nestled in a box with three other varieties of basil. Enliven your next stir-fry with a handful of Thai basil tossed in right at the end, after the vegetables/meat are fully cooked.

Blackberries
McGinnis Ranch (front)

A few weeks ago, I raved about their raspberries. Now it's time to hail McGinnis Ranch's blackberries. Eat them out of hand for breakfast or dessert, then kiss the purple juice from your fingertips. Enough said.

 

Avocados
Brokaw Nursery (back) 

There's something so seductive about a perfectly ripe avocado. Brokaw Nursery understands that when you buy a beautiful avocado, you want to eat it today. Theirs are almost always ready-to-eat, but come to the market on the early side just to be safe. I've been buying Brokaw avocados for a long time, and they're always spectacular. Pair them with tomatoes or nectarines for a simple summer salad.
  

What's on YOUR shopping list this week? We'd love to know!

About this column:

I am a gluten-free chef who supports local agriculture. I visit the San Francisco Ferry Plaza Farmers Market faithfully every Tuesday and Thursday, and most Saturdays.

A lot of the fun of shopping at a farmers market is seeing the produce evolve over the weeks and seasons and finding the perfect moment when a fruit or vegetable is at its prime.

In this Friday column, I share my thoughts of which farms' crops are at their very best.

 

My Farmers Market Picks for Saturday 6/30

Oh, summer! The markets are pulsing with ripeness. Every color in the rainbow is on display, from sunny yellow summer squash to royal purple eggplants. Now is the time to cook. Or not. There are so many juicy vegetables to eat raw, there's never been a better time to make salad for dinner.

As for fruit, well, let's just say you may want to make that a fruit salad for dinner. I've been eating berries and stone fruit by the handful this week - for breakfast, lunch and dinner.

Here are my picks for the best of the best at this weekend's Ferry Plaza Farmers Market.

Okra
Chue's Farm

If you've only eaten okra in a bowl of gumbo, it's time to broaden your horizons. Yes, okra is viscous, but keep it in check by gently sauteeing whole pods instead of sliced. Look for okra that is bright green and firm. Try sauteing with onion, olive oil, ground cumin, coriander and chile peppers for an zesty side dish. 

Arctic Sweet White Nectarines
Bella Viva Orchards

I entered nectarine nirvana this week with my first bite of an Arctic Sweet white nectarine. Holy moley!  My only regret is that I didn't buy more of them. The ones for sale on Tuesday were perfectly ripe and ready to eat on the spot.

Raspberries
McGinnis Ranch

I've been sampling these for a few weeks, and I'm happy to say that now is the perfect time for McGinnis' raspberries. Don't even think about cooking these beauties. Eat them out of hand, or with a spoonful of cream.

Apricots
CandyCot Fruit Company

 While we're on the subject of sweetness, let's talk about apricots. CandyCot apricots, like the name implies, are a super-sweet breed of stone fruit. Bred from seeds originating in Asia, John Driver spent 10 years developing his six varieties of apricots that he named CandyCots. Michelle at the CUESA information booth told me it could be their last week at the market for a while, so don't miss out!
  

What's on YOUR shopping list this week? We'd love to know!

About this column:

I am a gluten-free chef who supports local agriculture. I visit the San Francisco Ferry Plaza Farmers Market faithfully every Tuesday and Thursday, and most Saturdays.

A lot of the fun of shopping at a farmers market is seeing the produce evolve over the weeks and seasons and finding the perfect moment when a fruit or vegetable is at its prime.

In this Friday column, I share my thoughts of which farms' crops are at their very best.

 

Pictures from Tuesday's GIG talk

Thanks to everyone from the Gluten Intolerance Group of Marin for joining us for a fun chef event in Corte Madera. I shared the stage with Amy Fothergill and Jeffrey Larsen to share our secrets for gluten-free cooking.

As you can see, I get enthusiastic when I talk gluten-free!

Here, I demonstrate how to loosen the texture of muffin batter to get a lighter muffin.

 

  Amy shares her technique for making dairy-free corn chowder.

 

Jeff urges people to "take back your food" by cooking at home instead of buying packaged products.

We're so glad to have been able to share this evening with GIG. Thank you for hosting us!

My Farmers Market Picks for Saturday 6/9

My, my, my, what an abundant week it's been at the farmers market. Heaps of cherries are everywhere. That's how things happen, new fruit starts to trickle in at the beginning of the season, then BAM! - the harvest overfloweth.

Yes, I'm going to tell you about the delicious cherries and stone fruit available this week, but I also want to pay homage to these teeny tiny cauliflowers, pictured above. Read more about them below.

Here are my picks for this weekend's Ferry Plaza Farmers Market. "Front" indicates in front of the Ferry Building; "back" indicates behind the building.

 

Miniature Cauliflower
Dirty Girl Produce (back)

Look at those cuties! It's rare to find single-serving cauliflowers, but that's exactly what they are. With heads as big as a small adult fist, they're ideal for small households or those who love cute things (like me). Look for heads that have tight, plump, creamy white florets.

Bing Cherries & Robada Apricots 
Hamada Farms (front)

Last week there were Brooks cherries, this week it's Bing cherries. That's how quickly the cherry season has evolved this year. Brooks are usually the first variety to emerge, and they last for several weeks. But this year, Bings are popping up early everywhere, and they're plump and sweet.

Hamada's Robada apricots are also stellar this week. They're juicy and not the slightest bit mealy (which can be a persistent problem with apricots). Pull them apart at the stem end, pluck out the seed and enjoy. They'd also be gorgeous sliced and fanned out on a fresh-fruit tart.

Rose Diamond Nectarines
Tory Farms (front)

Again, there's lots of juicy goodness with the stone fruits this week! These are full-flavored nectarines with a balanced sweet-tart punch and tender skins.

Eggplant
Chue's Farm (front)

Leave it to the Chue family to give us one of the first sneak peeks of summer. Their harvest always seems to be a week or so ahead of the season, which makes it extra fun to stop by their stand. Hosting a barbecue this weekend? Try roasting cubes of eggplant, then tossing them with a lemon-cumin vinaigrette for a side dish for grilled meats and fish. It's great for buffets, as it won't wilt or discolor over time.  

What's on YOUR shopping list this week? We'd love to know!

About this column:

I am a gluten-free chef who supports local agriculture. I visit the San Francisco Ferry Plaza Farmers Market faithfully every Tuesday and Thursday, and most Saturdays.

A lot of the fun of shopping at a farmers market is seeing the produce evolve over the weeks and seasons and finding the perfect moment when a fruit or vegetable is at its prime.

In this Friday column, I share my thoughts of which farms' crops are at their very best.

 

Farmers Market Picks for Saturday 6/2

Perhaps it was Memorial Day boosting us into summer. Whatever the reason, I'm happy to report that my opinion of stone fruits has changed. While last week I merely felt "meh" about them, this week I sampled some cherries and apricots that hit that sweet spot.

Here are my picks for this weekend's Ferry Plaza Farmers Market. "Front" indicates in front of the Ferry Building; "back" indicates behind the building.

 

Brooks Cherries
Hamada Farms (front)

Mild and sweet, these plump little fruits are ideal for snacking. I found these to be sweeter than other Brooks cherries, similar to Bing cherries.

Blenheim Apricots
Everything Under the Sun (back)

It's not every day that you find an apricot that's both sweet, delicatly tart, and smooth in texture. These Blenheims are all of the above. And they have an intense flavor reminiscent of dried apricots. Fun fact: They ripen from the inside out!

Cucumbers
County Line Harvest (front)

These little cukes are firm and snappy, with a small amount of seeds. I tossed them into a butter lettuce salad with chopped fresh dill, oil-cured olives and Feta. The flesh is sweet and crisp, but you may want to scrape them with a peeler, as the skins can be pretty bitter.

Broccoli
Catalan Family Farm (front)

As humble as this vegetable is, super-fresh, beautiful broccoli is a real treat. A sure sign of freshness is the tight florets and bright green color. All of Catalan's broccoli fit the bill this week.

What's on YOUR shopping list this week?

About this column:

I am a gluten-free chef who supports local agriculture. I visit the San Francisco Ferry Plaza Farmers Market faithfully every Tuesday and Thursday, and most Saturdays.

A lot of the fun of shopping at a farmers market is seeing the produce evolve over the weeks and seasons and finding the perfect moment when a fruit or vegetable is at its prime.

In this Friday column, I share my thoughts of which farms' crops are at their very best.

 

How to Keep a Food Journal to Find the Perfect Foods for YOU

This is the final post of a three-part series. Click here to read Part 1: Feeling Fantastic on Your Gluten-Free Diet, and here to read Part 2: Finding the Gluten-Free Foods that Work Best for Your Body.

Today I'm going to share my tips for keeping a food journal. Keeping track of everything you eat and how you feel after you eat it will help you discern which foods make you feel great and not-so-great.

 

I recommend keeping a food journal for one month. During the course of four weeks, you'll likely be exposed to many different foods. The more varied your diet, the better you'll understand which foods work best for you. That said, eat lots of different foods while you're keeping the food journal.

 

Write down everything you eat during the day, and the times that you ate them. A sample entry would be "Breakfast (7:00am): Granola with Pecans, Almonds and Coconut; Fresh Strawberries; Plain Yogurt." Quantities aren't essential, but you can certainly include them if you think they'd be insightful.

 

Take notes about how you feel before you eat each meal. This is a crucial part of your Food Diary. Note things like: "felt sluggish" or "energetic" or "bloated." Be as detailed as possible. Noting how you feel before you eat a meal helps shed light on how you digested your previous meal.

 

Write a quick summary of your day. Digestive distress is not caused solely by the foods that we eat. Stress, waiting too long between meals, and having a frantic schedule can all trigger adverse symptoms. Take a minute to write things like: "Rushed to back-to-back meetings, had to eat on the fly." You might very well find that the way you feel is more a result of your schedule, rather than your diet.

 

Look for patterns. What did you eat during the days when you felt your best? Were you eating many of the same foods on these days? What about the days when you felt your worst? Sleuth out the messages your body is telling you.

 

Test your theories. If you've noticed that you usually have a sour stomach after eating tomatoes, eliminate them from your diet for a few days and note how you feel. Then eat them for a day or two and notice if your sour stomach returns.

Ultimately, only YOU can determine which foods are making you feel healthy or unhealthy. Trust your intuition and listen to your instincts.

Once you figure out which foods work best for your body, the next step is to integrate them into your diet and stop eating the foods that don't work for you. For many people, overhauling their diet can be overwhelming. I'm here to help. As a Kitchen Coach, I'll guide you in the kitchen and teach you everything you need to know in order to make you feel confident and enthusiastic about your new diet. Ready to make the change? Contact me and we'll chat.

Be well!

What to Buy at the Ferry Plaza Farmers Market Tomorrow

 

The Friday farmers market roundup is back! My apologies for skipping out on last week's post. I was riding on overwhelm and was cooking nonstop.  Ironically, I was at the Ferry Plaza last Friday during the time I would normally be writing this post. I was driving my wheely cart through the building picking up ingredients from Prather Ranch and Cowgirl Creamery for a client's dinner. Sometimes I'm so busy doing, that I don't have time to write about it!

On to tomorrow's market...

I've been in a quandary about what to recommend to you this week. Stone fruit and berries have arrived, but I'm just not feelin' it quite yet. I've sampled a bunch of cherries, peaches, apricots and raspberries, but they're not quite at the point of eye-rolling sweetness. I think in a few weeks they will be sensational, but for now I'm going to focus on the crops that are great right now.

Here's what's I'm loving at the moment:

Strawberries
Dirty Girl Produce (back)
McGinnis Ranch (front)

These two farms always have sweet, beautiful strawberries - red to the stem and ripe throughout. If you need fruit this weekend, strawberries should be your pick. Will you be serving them on Sunday or Monday? Read my post about how to wash and store strawberries to increase their shelf life. 

Zucchini and Yellow Squash
Chue's Farm (front) 

If you're grilling this weekend, stop by Chue's Farm for a few pounds of summer squash. Aside from peppers, summer squashes are my absolute favorite vegetables for grilling. Cut them lengthwise into planks, brush with oil, sprinkle with salt and pepper, then grill over low heat. Here's an added tip: squashes are tender when the seeds start to show, but overcooked when the flesh around the seeds is transluscent. They shrink quite a bit when cooked, so plan on one medium squash per person; half a squash per person if you're cooking for more than 25 people.

Hothouse Tomatoes
Bruins Farms (front)

If you're looking for juicy, sweet tomatoes to top your burgers or arrange in a salad, Bruins has some beauties right now. It's still early in the season, but Bruins is able to trump Mother Nature by growing its tomatoes in a hot house. My favorite are the Black Prince variety: brick red with dark green near the stem. Buy ones that feel heavy - they'll be filled with juice. 

Sugar Snap Peas
Iacopi Farm (back)

These snap peas were delicious this week. They were so tender, I didn't even have to string them. Cook them very gently, as they wrinkle and brown easily. Or, best yet, eat them raw.

What's on YOUR shopping list this week?

About this column:

I am a gluten-free chef who supports local agriculture. I visit the San Francisco Ferry Plaza Farmers Market faithfully every Tuesday and Thursday, and most Saturdays.

A lot of the fun of shopping at a farmers market is seeing the produce evolve over the weeks and seasons and finding the perfect moment when a fruit or vegetable is at its prime.

In this Friday column, I share my thoughts of which farms' crops are at their very best.

 

Mother's Day Goodies at Tomorrow's Ferrry Plaza Farmers Market

    

How lucky are we to have beautiful fresh, local produce and flowers available tomorrow for our Mother's Day shopping? I can't think of a better way to show your love than through a homemade meal made from ingredients grown by farmers with a face and a name.

Good (excuse me, GREAT) food nourishes not only our bodies, but our spirits. When we eat great food, we're honoring the earth, the nourishment, the people who raised and transported the food, as well as ourselves. Show Mom how much you love her by gifting her with some beautiful food and flowers.

Here are a few goodies that I think Mom will really love. If you're looking for some recipe inspiration, check out my Mother's Day Brunch recipe feature in Delicious Living Magazine. It includes 6 super-easy recipes that highlight the best spring produce.

"Front" indicates in front of the Ferry Building; "back" indicates behind the building.

Extra-Large Strawberries
Dirty Girl Farm (back)

What could be simpler and more elegant than a chocolate-dipped strawberry? Yesterday's strawberries from Dirty Girl were huge, making them perfect specimens for a chocolate plunge.

Flowers
Numerous vendors

Take your pick. There are gorgeous, seasonal flowers aplenty at the market.

Lavender
Eatwell Farm (back)

Make a sachet or simply tie a ribbon around a bunch for a simple, thoughtful gift. Make lavender sugar by whirring a cup of cane sugar and 2 tablespoons lavender in the food processor. Or steep a sprig in Marshall's Farm Natural Honey (front) for homemade lavender honey - perfect stirred into black tea.

Potted Herbs
Center in back (I'm drawing a blank on the name of the farm, but you can't miss them) 

Mom gave you life; pass on the gesture by giving her a living gift. What a beautiful way to say thank you for all she's done for you.

Homemade Jams and Fruit Syrups
June Taylor Company (back)

Make Mom's breakfast in bed extra special with a crock of homemade jam. These small-batch creations are good enough to eat by the spoonful. Try stirring a dollop into a bowl of Saint Benoit Creamery yogurt (front); fruit-on-the-bottom yogurt from the supermarket will be a distant memory.

 

About this column:

I am a gluten-free chef who supports local agriculture. I visit the San Francisco Ferry Plaza Farmers Market faithfully every Tuesday and Thursday, and most Saturdays.

A lot of the fun of shopping at a farmers market is seeing the produce evolve over the weeks and seasons and finding the perfect moment when a fruit or vegetable is at its prime.

In this Friday column, I share my thoughts of which farms' crops are at their very best.

Finding the Gluten-Free Foods that Work Best for Your Body

This is a follow-up to last week's post, Feeling Fantastic on Your Gluten-Free Diet.

Have you thought about what feeling fantastic means to you? Or are you still waiting to someday feel fantastic?

I can tell you that, for several years, I felt anything but fantastic. (Click here to read my story.)  Although going gluten-free improved my health tremendously, I discovered that there were other foods that were and were not contributing to my health.

How did I find the foods that worked best for me? I simply became mindful and aware of how I felt when I ate certain foods. I did this by keeping a daily food journal.

During my journey to health, I kept a food journal for six weeks. I was also following an elimination diet, but keeping a food journal even when you're not on a restrictive diet will be equally enlightening. My food journal helped me so much that I still have it in my file cabinet, 10 years later.

I wrote down everything I ate for those six weeks and made notes about how I was feeling. I studied my journal and discovered the messages my body was sending me about my diet. Here are a few things that I learned:

• I can eat corn, but if I eat more than 2 servings per week, it sits like a brick in my stomach and makes me lethargic.
• Drinking any kind of sweetened drink (even homemade) makes my system go absolutely haywire.
• Quinoa gives me such an energy boost, it's shocking.
• If I eat too much of one food (like having oatmeal for breakfast every day for a week), it stops giving me energy, and I become hungry soon after I eat it.
• Conversely, eating a wide variety of foods keeps me satiated best and gives me the most energy.
• I can digest grains in their whole form (like cooked rice) with no problem. But I can only eat grain flours (like rice flour) sparingly, or else I get an upset stomach.

The food nerd in me totally geeks out about discoveries like this. It's fascinating! Wouldn't you like to find out which foods work best for you? In a few days, I'm going publish a post about how to keep a food journal. It will change your life, I guarantee. Stay tuned!

 

Hot Picks for Saturday's Ferry Plaza Farmers Market

This Saturday's market promises to supply you with plenty of juicy, crunchy, snappy and tender choices. Make sure to get your green on - springtime asparagus, fava beans and shelling peas are prime choices. There are a few other goodies I recommend this week, too.

Based on my trips to Tuesday's and Thursday's farmers markets this week, here's what I recommend you put in your shopping bag on Saturday. "Front" indicates in front of the Ferry Building; "back" indicates behind the building. Here we go!
 

Murcott Mandarin Oranges
Twin Girls Farm (front)

Yes, it's the tail end of the citrus season, but these little oranges are hanging on like pros. They're still juicy, tangy and easy to peel - perfect for dropping into your lunch bag. Choose ones with loose skin at the stem for super-easy peeling. 

Asparagus of all persuasions
Zuckerman's Farm (back)

If you're entertaining guests this weekend, wow them with a dazzling platter of purple and green asparagus. For a raw salad, get a few colossal spears (about 1-inch thick!) to shave into ribbons with a vegetable peeler.  

Basil
Chue's Farm (front)

Chue's has plump, picture-perfect basil this week. What's not to love? Basil pairs with everything from spicy Thai stir-fries to delicate spring salads. Have you tried basil paired with strawberries? You'll be hooked.  

Fava Beans
Heirloom Organics (back)

I sampled favas from a few farmers this week, and my favorite were those from Heirloom Organics. Medium-size, tender and sweet. The essence of spring.

Shelling Peas
Iacopi Farm (back)

I mentioned these peas last week, and I want to mention them again because they're even better than last week. They're more mature, which means more full-size peas per pod. While last week's $8 bag only yielded about 1 cup of shelled peas, this week's $8 bag yields about 1 1/2 cups. Besides getting more peas for your money, you'll be tickled by how sweet and tender they are.

What's on YOUR shopping list this week?

About this column:

I am a gluten-free chef who supports local agriculture. I visit the San Francisco Ferry Plaza Farmers Market faithfully every Tuesday and Thursday, and most Saturdays.

A lot of the fun of shopping at a farmers market is seeing the produce evolve over the weeks and seasons and finding the perfect moment when a fruit or vegetable is at its prime.

In this Friday column, I share my thoughts of which farms' crops are at their very best.