Thursday, May 1, 2014

May at Your Farmers' Market!

 cherries email 
Upper Haight Farmers' Market                                           May 2014
Wednesdays, 3pm to 7pm, April 2 to October 29, Waller & Stanyan St.
Fresh sweet cherries have come to the farmers' market. Burlats, Bings, Brooks, and other cherries will arrive. The season is very short, usually May to the end of June. California is home to over 600 cherry growers, farming over 26,000 acres from the fertile San Joaquin and Santa Clara valleys which have nutrient-rich soil, sunny days and mild nights.

Can and preserve cherry jam, freeze pitted cherries for later use, or make a cherry pie. Get some now because these beauties are here for only a short time. Enjoy them while you can!
rainiersIn This Issue
Crazy for Cherries!
Market Highlights
Market Happenings
Cookin' the Market
Cooking Tips
What's in Season
Food Waste
May RecipesFacebook Badge-Strawberry 2

Fresh Approach
Local Food Festivals
Your Community
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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.


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.
with Chef MarioLOGO JPG

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 mario in gardensweeter 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!

How to Spatchcock a Whole Chickenspatchcock 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.
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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!

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.
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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.

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.
cherry strip


mache salad with cherries
Cherry Bruschetta
Sweet mix of cherries and peppers on crisp toasted baguette.
Mache Salad with Cherries and Pancetta

Mix of goat cheese, cherries and pancetta in a light minty vinaigrette.
Potato and Spring Onion Soup
Creamy puréed soup with bright spring onion flavor without a lot of calories.
Spring Market Salad
A combination of spring vegetables and pecorino cheese and lemon.
Salmon and Blueberry Salad with Red Wine Vinaigrette
Loads of omega-3, antioxidants, and vitamins, all in a tasty combination.

grilledvegetables_thinkstockMay is NATIONAL BARBECUE MONTH!

Grab the tongs, dust off the grill, fire it up, and check out these delicious grilling recipes for a great Memorial Day (May 26) barbecue!

Click here to see how to grill with fresh fruits and veggies all summer long!


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.

Saturday and Sunday, May 10 & 11, Placer County Fairgrounds. Certified organic and local from Placer artichoke-festivalCounty 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.

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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Pacific Coast Farmers Markets
5060 Commercial Circle, Ste. A
Concord, California 94520

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