| Upper Haight Farmers' Market September 2014 | | Wednesdays, 3pm to 7pm, through October 29, Waller St at Stanyan St. | Saving the Gravenstein - Drought, Economics, & Preservation - Debra Morris
The Gravenstein is one of my favorite apples. Its crisp tart flavor is a late summer delight. But with the continued California drought and the profitability of vineyards, apple orchards in  Sonoma County are becoming scarcer.
I did a little research on the Gravenstein and found that Russian fur traders brought them to the Sonoma area in the mid-1800s. Over 18,000 acres were eventually planted in the lush rolling hills in the following 100 years. Almost every orchard supplied local families with enough apples for juicing, drying, and eating through the winter months.
Read the complete article here. | Featured Market Producers From the Manager: We will be having a Fall Harvest Festival with all kinds of autumn-themed activities. Bring your family and kids to join the fun. Congrats to Angola, the winner of the free martial arts classes from Zanshin Dojo! Thanks to all for supporting the market. ---Ashley Blue House Farm: Organic sweet corn, tomatoes, eggplant, peppers, artichokes, squash, onions, and all your other summer veggies from Pescadero. Get out the grill and try some veggies on the fire.
Her Farms: Kale, collard greens, summer squash, bitter melon, Chinese longbeans, bok choy, and fresh greens of all kinds await you here.
Cipponeri Farms: Wonderful stone fruit and nuts. They have a huge variety of peaches and nectarines, and plums.
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.
Roli Roti: Succulent rotisserie chicken for those days when you don't feel like cooking. They insist on sustainably-raised fresh chickens and use an old family recipe rub so you can be assured of the best quality and delicious flavor!
Market Happenings All Month: Enter to win a nice canning kit so you can preserve all of summer's delicious produce!  ►Keep up-to-date! Check the farmers’ market Facebook page for event updates or changes. | Taste of Santa Clara Valley
The California Alliance for Family Farmers (CAFF) will hold the Taste of Santa Clara Valley on Sunday, September 14th from 5-9pm at Guglielmo Winery in Morgan Hill, CA. The “farm to fork” dinner will highlight the bounty of the farmers of the Santa Clara Valley.
 Chef Nicolai Tuban of Bon Appétit Management Company will feature products from CAFF’s farmer members on the multi-course menu, allowing attendees to experience the fresh, local, and delicious food at the peak of the season. Wine from Guglielmo Winery will be poured during the event, along with beer from a local brewery. Enjoy live music, a raffle, and a chance to bid on tours from several local farmers.
Proceeds from the event will go towards supporting CAFF’s program work and supports local farmers attending this event. Purchase your tickets here and enjoy a fabulous dinner and entertainment!
Frog Hollow Farm - Live Interview
Have you ever wondered what organic farmers do to make their produce so good? Did you know that healthy soil makes for healthy food and legendary flavor? Tune in on Oct. 1st to  hear it straight from the farmer’s mouth! Frog Hollow Farm CSA and PCFMA will be hosting a live interview with Frog Hollow’s farmer in chief, Farmer Al. Pose your questions directly to Al during the event through Facebook and Twitter using the hashtag #AskFarmerAl. Or post in to the Frog Hollow Facebook page in the days leading up! Join PCFMA and Frog Hollow Farm for this live event here:
http://bit.ly/askfarmeral. |  The Quince - Chef Mario Hernandez
Quince is one of the most misunderstood and bypassed fruits at the farmers' market. When eaten raw it is sour, dry, and astringent to the taste buds, practically inedible. However, when cooked, this fruit magical transforms into an aromatic edible that can be made into a sweet paste, poached and preserved, baked into a tart, or simmered with savory dishes. Quince embodies the fall flavors of apples and pears, but also reveals tropical fruit notes of guava and pineapple. Before cooking with quince let this aromatic fruit sit in your kitchen for up to a week and enjoy its sweet fragrance.
Poached Quince or Pears
1. Wash quince, cut off top and bottom, then peel. Rub with lemon juice to prevent browning.
2. Cut into wedges and core.
3. Slice half a lemon.
4. Cut a vanilla bean in half and use the tip of a knife blade to scrape off the seeds.
5. Add 2 cups of sugar to 6 cups of water and boil until sugar dissolves.
6. Lower water to a simmer and add lemon, vanilla bean and seeds, and quince wedges.
7. Simmer until quince is tender.
8. Place quince in serving dish and top with some of the syrup.
9. Serve as is or store in tightly sealed jars in the refrigerator for up to 2 weeks.
►Look for recipes, cooking tips, tricks, and more on both the Cookin' the Market website and Facebook page.
The pear has been around for ages even before any written text. In Greek culture the pear is sacred to the goddesses Hera and Aphrodite. In ancient Chinese culture the pear was a symbol of immortality.
 The European pears (Bartlett, Comice, Bosc, etc.) are picked from the trees before they are completely ripened, stored in a cool temperature and then brought to the markets. These pears have a sweet buttery flavor with some acidic notes. Asian pears ripen on the tree, can be eaten right after picking, and have more crisp texture with less acidity. Read more here.
Fruit: Apples, blackberries, figs, grapes, melons, nectarines, peaches, pears, persimmons, pomegranates, raspberries, strawberries.
Vegetables: Artichokes, arugula, beets, bok choy, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chard, collards, corn, cucumbers, eggplant, garlic, green beans, herbs, kale, leeks, lettuce, longbeans, onions, peppers, potatoes, spinach, summer squash, winter squash, tomatoes.
Check out the complete Harvest Calendar here or look for it at your farmers' market info booth. | 
Nourishing ourselves with seasonal, locally-grown food, preserving and sustaining the environment, and reducing our carbon footprint are all goals of being a true locavore. One way to continue to eat locally throughout the year and to eat delicious summer fruit and vegetables in the dead of winter is to can and preserve the season's best fruits and vegetables.
Pacific Coast Farmers' Market Association just completed a series of canning and  preserving demonstrations this summer with help from Jarden Home Brands, maker of Ball Jars and Food Saver products, for a program called "Discover You Can: Learn, Make, Share" Food Preservation Education Program.
It was a great opportunity to demonstrate how easy and fun canning, preserving, and vacuum sealing can be. There's nothing like opening a home canned jar of locally-grown peaches in the middle of winter or pulling out a sealed package of green beans from the freezer for dinner! You'll also rest easy knowing where the ingredients came from because you canned it! And you'll be helping local farmers by purchasing their products! So get canning!
Also called rapini or broccoli raab, it isn’t related to broccoli at all. It is related to cabbage, kale, cauliflower and mustard.
Good-quality broccoli rabe will have  bright-green leaves that are crisp, upright, and not wilted. Avoid ones with leaves that are wilted, yellowing, or have dark green patches of slime. The flowers resemble single florets of common broccoli, and can be eaten along with the leaves.
Some call this turnip broccoli, because the leaves are similar to turnip greens. Broccoli rabe is highly nutritious and contains many of the same cancer-fighting elements as its cruciferous relatives.
Roasting Vegetables
There's something about roasting that brings out the sweetness and flavor of vegetables. Almost any vegetable can be roasted, but this time of year try roasting sweet potatoes, white potatoes, onions, carrots, beets, Brussels sprouts, or winter squash.
Get out a baking sheet, line with foil and rub foil with olive oil. Cut veggies into chunks. In a large bowl toss veggies with a little olive oil, salt and pepper, fresh herbs (and minced garlic, if desired) then pour onto baking sheet in a single layer. Cover with foil and bake at 400ºF for 40 to 45 minutes, or until tender and browned. Toss veggies mid-way through cooking so they brown on all sides. Serve. | 
September is here and fabulous fruits and veggies are at your fingertips. Try some of these hearty recipes as the weather cools for Autumn. Olive Oil Braised Vegetables
Cruciferous veggies are wonderful right now. Get out the broccoli and cauliflower for a hearty side dish! Massaged Kale with Persimmons and Pomegranate Bright colors and flavors make this a wonderful fresh fall salad! Grilled Brussels Sprouts
The grill is not put away for the season just quite yet! Crusty bread, saucy sauce, and the enriched flavors of grilled sprouts will make those taste buds dance! Roasted Pears with Goat Cheese and Pistachios
Goat cheese and fresh pears are a natural together - sweet pears with tangy cheese, then add the crunch of nuts - nothing short of fabulous! | 
Freshest Cargo Preparing for New South Bay Service
Thanks to the generous support of Kaiser Permanente, and especially their South Bay Community Benefit team, Fresh Approach' s Freshest Cargo mobile farmers' market will soon be expanding to serve Santa Clara County. Freshest Cargo has been bringing fresh fruits and vegetables to food desert areas of Contra Costa County - including Richmond, San Pablo, North Richmond, Pittsburg, and Antioch - since July 2013.
With the support of Kaiser Permanente, Fresh Approach will purchase a second custom farmers' market vehicle that will be dedicated to increasing healthy food access in South Bay communities. Planning for the program expansion started on August 1 and Fresh Approach hopes to have the truck ready to begin service by April 1, 2015. If you would like to suggest a host site in Santa Clara County, email programs@freshapproach.org.
Local Food Festivals
Lodi Grape Festival & Harvest Fair
Thursday through Sunday, September 11 to 14, Lodi Fairgrounds. Food, wine, entertainment, competitions, and displays abound!
4th National Heirloom Exposition
Tuesday through Thursday, September 9 to 11, Sonoma County Fairgrounds, Santa Rosa. See over 3,000 varieties of heirloom produce from every state. With more than 70 speakers and 250 natural food vendors, this is the world's largest heritage food event. The Exposition creates awareness on issues surrounding 'pure food' with proceeds from this not-for-profit event benefitting school gardens and other food programs.
Your Community
Ghiradelli Chocolate Festival, Saturday and Sunday, September 13 & 14, 12pm to 5pm. Indulge in chocolate delicacies, sip wine and enjoy chocolate inspired family activities. Proceeds benefit Project Open Hand.
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www.pcfma.com | |
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