| Upper Haight Farmers' Market May 2014 | | Wednesdays, 3pm to 7pm, April 2 to October 29, Waller & Stanyan St. | 
FEATURED MARKET PRODUCERS From the Manager: It's an exciting time of year with lots of strawberries, asparagus, fava beans, green garlic, baby carrots, spring onions, and English peas coming in. We should be seeing cherries and apricots coming from Kashiwase Farms by mid-month. Be sure to stop by for some amazing veggies, fruit, and eggs to sere for Mother's Day breakfast! Thanks for your support! ----Ashley
Tomatero Organics: Lots of heart-healthy leafy greens like kale, chard, spinach, butter and red leaf lettuce, and mustard greens. They're just made for fresh soups, side dishes and salads. They also offer Albion strawberries, sweet and juicy!
Lockewood Acres: Tasty organic fava leaves, sweet pea leaves, purple popcorn, fresh pastured chicken eggs, and even local honey from Vacaville. They have row crops, a fruit orchard, apiary, and free range chickens, all organic and all fantastic!
Kashiwase Farms: New crops of organic stonefruit. They'll bring sweet cherries, peaches, nectarines, plums, pluots, and more. Great on the grill!
The Living Apothecary: Don't have any energy? Need a pick-me-up? Try their delicious hand crafted cold-pressed vegetable juices, fruit juices, and nut milk elixirs. Try the kefir water tea tonic.
Freshway Wildfish: The freshest cod, salmon, crab, whitefish, shrimp, and more. Hand processed and vacuum sealed for freshness.
Hummus Heaven: A wide variety of delicious flavored hummus like sundried tomato and roasted garlic, dolmas, fresh baked pita bread and seasoned pita chips. Take some home for party appetizers.
MARKET HAPPENINGS
May 7: Ride your bike to the market in honor of Bike to Work Day (May 8) and enter to win a free bike brake and gear adjustment.
May 14 through May 28: Enter to win a nice big reusable market bag filled with fresh seasonal produce and other market products! ►Keep up-to-date! Check the farmers’ market Facebook page for event updates or changes. | COOKIN' the MARKET
with Chef Mario
Spring Garlic
I'm not a big fan of dishes that use way too much garlic in them. It tends to overpower other flavors. But spring garlic has a milder and  sweeter taste, yet still retains that distinctive garlic flavor. Spring garlic is simply garlic that's pulled young and before it can form much of a bulb. It looks like a slightly overgrown scallion or green onion. Lots more about spring garlic here!
►Look for recipes, cooking tips, tricks, and more on the Cookin' the Market website and check out the Cookin' the Market Facebook page!
COOKING TIPS
How to Spatchcock a Whole Chicken
Many farmers' market shoppers seem to be unsure how to work with a whole chicken. With this in mind we brought one of Skyelark Ranch's birds to Chef Paul Canales of "Duende" to show us how to break it down.
Chef Mario Cookbook Recommendation: How to Cook Everything by Mark Bittman. This book offers the basics: using fresh, natural ingredients, simple techniques, and basic equipment. Great for the beginning cook and just about everyone else!
►Watch for more Cookin' the Market recommendations in the coming months! |  LOCAVORE The rise of farmers' markets and the local food movement has created a dramatic shift in American tastes. Consumers increasingly are seeking out the seasonal fresh foods grown on local farms rather than those trucked to supermarkets from a thousand miles away. And these are just ordinary people who have become informed about their food choices and care about small farmers.
IN SEASON
Vegetables: Artichokes, arugula, asparagus, beets, broccoli, cabbage, carrots, cauliflower, celery, fava beans, garlic, lettuce, mushrooms, onions, peas, potatoes, spring onions, early summer squash.
Fruit: Apples, apricots, cherries, blackberries, blueberries, mandarins, oranges, pomelos, raspberries, strawberries, tangerines.
FOOD WASTE
In the U.S. we throw away almost half of our food supply every year! While a significant amount of food waste occurs in the home, food gets wasted long before reaching our plates. The National Resources Defense Council found: - The average American family of four ends up throwing away an equivalent of up to $2,275 annually in food;
- Food waste is the single largest component of solid waste in US landfills;
- Just a 15% reduction in losses in the US food supply would save enough food to feed 25 million Americans annually.
Read more about how you can reduce food waste. | | | 
Giving Tuesday is May 6!
Just like Black Friday is synonymous with shopping, Giving Tuesday seeks to be synonymous with charitable donations and volunteering. Show your support for projects in your community that are making a difference by making a donation on Tuesday, May 6. Fresh Approach is participating in three local campaigns - We Give 2014 in Contra Costa and Solano County, SV Gives in Santa Clara and San Mateo Counties, and East Bay Gives in Alameda County. We hope you'll help us to continue our work to make healthy food accessible and affordable throughout the Bay Area. Learn more on our Facebook page.
LOCAL FOOD FESTIVALS
BerryFest
Saturday and Sunday, May 10 & 11, Placer County Fairgrounds. Certified organic and local from Placer  County and some bordering counties. Great food, arts and crafts, music, contests, exhibits, demonstrations, and shopping.
Castroville Artichoke Festival
Saturday & Sunday, May 18 and 19, Castroville Park. Agro-art competition, parade, live music, children's activities, and artichokes - fried, sautéed, grilled, marinated, pickled, fresh and creamed in soup. There will be cooking demonstrations and field tours to nearby artichoke farms.
YOUR COMMUNITY
San Francisco Cinco de Mayo Festival
Saturday, May 3, 10am to 6pm, Valencia St. between 21st and 24th St Valencia Street between 21st and 24th . The celebration will showcase the very best of Mexican and Latin American cultures with a diverse array of Mexican and Latino foods, music, dance and artistry for the entire family to enjoy.
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www.pcfma.com | |
In This Issue
May is NATIONAL BARBECUE MONTH!
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