Vote for the Ferry Plaza Farmers Market. here's how . . .
Beginning today, you now have two ways to vote for the Ferry Plaza as your favorite farmers' market. This one, sponsored by American Farmland Trust and this one sponsored by Care2 and Local Harvest. The latter earns the winning market $5,000 and if CUESA wins we will use the funds to start a micro-grant program for farmers in our market looking to make their practices more sustainable. How's that for an incentive?
Summer Sausage and Perfect Punch Class - June 26 . . .
Get ready for your July 4 barbecue with the latest CUESA class. Meat master Ryan Farr will teach sausage-making and grilling, purveyor Steve McCarthy will discuss sustainable meat, and mixologist H. Joseph Ehrmann will demonstrate how to make farmers' market-inspired cocktails. Participants will learn to make four different types of sausage using local certified humane heritage breed pork. Farr will explain what cuts are best; show how to grind, season and stuff the meat; and offer techniques for grilling the finished sausage. Only 5 spots left! Buy your tickets>
CUESA's 2nd Annual Iron Chef Grill-off - June 27 . . .
Four local chefs will be battling it out on the grills: Mark Sullivan of Spruce, Andrew Swallow of Mixt Greens, Taylor Boetticher of Fatted Calf, and Elizabeth Falkner of Orson. Chefs will use grass-fed beef from Marin Sun Farms to concoct their best burgers, and each will create a surprise side dish with ingredients from the market. A limited number of mini-burgers will be available for a $2 donation. The judges will be H. Joseph Ehrmann of Elixir, Jessica Battilana of 7x7 Magazine, and market shopper/drawing winner Marjanne Pearson. The event will take place in the south driveway, across from Roli Roti.
Movable Feast at Aziza - July 7 . . .
Dine on Aziza's modern Moroccan cuisine as chef and Saturday market regular Mourad Lahlou features produce from Marin Roots Farm. Mourad was gracious enough to open his entire restaurant — normally closed on Tuesdays — just for this dinner. Look out for the menu, created in collaboration with chef James Syhabout of the soon-to-open Commis in next week's e-letter. Buy your ticket here >
Kitchen Table Talk with Jessica Prentice - June 23 . . .
The second installment of Kitchen Table Talks — brought to you by 18 Reasons, Civil Eats, and the architecture offices of Sagan-Piechota — will include a clip from Edible City and a talk by Jessica Prentice, chef, local food advocate, and co-founder of the Community-Supported Kitchen, Three Stone Hearth. The event takes place from 6:30 - 8:00 and there's a $10 suggested donation. Please RSVP to reserve a spot.
Seasonality synopsis for June 2009 . . .
Returning and plentiful this month (weather willing):
Nectarines, strawberries, raspberries, Armenian cucumbers, basil, corn, garlic and leek scapes, summer squash, Little Gem lettuce, haricots verts, snap peas, radishes, peppers, spinach, wax beans, cherries, cauliflower, beets, leeks, nopales, squash blossoms, artichokes, fresh herbs, pullet eggs, new potatoes, tomatillos, apricots, pickling cucumbers, fresh lavender, heirloom roses
Winding down/limited supply:
Pastured chicken, hot house tomatoes, sweet pea flowers, blueberries (possibly gone by July), fava beans
Value Added and Vendor items not to be missed:
Fruit- and herb-infused syrups from June Taylor, almond milk from Lagier Ranches, Plant Crack fertilizer from Flatland Flower Farm
Farms/Vendors that may be returning this month (weather willing):
Green Gulch, G & S Corn, Candy Cot Fruit Co., Woodleaf Farm, Payne Farms, and Ridgecut Gristmills (new vendor).
Featured Recipes for June:
Bordeaux Spinach, Fava Bean, and Basil Salad with Egg Yolk Vinaigrette and Roasted Garlic Crouton from Sarah Henkin, CUESA Market Chef (May 26, 2009)
Zucchini and Mint-Stuffed Squash Blossoms from Brian Streeter, Cakebread Cellars
Sous Vide Duck Breast Cooked in a Crock-Pot with Star Route Spinach and Hamada Farms Bing Cherries from Bruce Hill of Picco and Bix Restaurants
Stone Fruit Bruschetta with Crème Fraîche Ice Cream from Elise Fineberg, formerly of Taste Catering
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