Marco's Farmers Market Watch: May 3rd

Buongiorno.
I'm finally back in San Francisco and, without hesitation, here's the new Market Watch from the Alemany farmers' market. Thanks for the many requests for it while I was away. Don't worry... here it is.

Many new offerings on the stand that signal the transition away from winter -- yet it's still too soon for stone fruit, except for the few (still uneven) cherries.
There's a myriad of legumes available on the stands. For those of you who shop at the farmers' market, take advantage of the different peas that are now available. Within 3-4 days from their picking they're at their juiciest and sweetest. And don't forget those pea tendrils: a great addition to a light stir-fry. Just wilt them in hot garlic oil and a splash of dry white whine or dry sherry. Spring it is.

Stay tuned: this week the call-for-participation for our event at the San Francisco Baking Institute is going out. The event will be on the 18th (it's also Bay to Breakers, but even runners have to eat... I know I do).

What I found this week:

Organic cherries (see above) are starting to be available. Since many are still rather tart (and rather expensive), try before you buy. And if you can't wait, I can't blame you: they haven't been at the market since mid-July. I missed them too so very much. Recipes from Allrecipes or Epicurious.

Don't be fooled by the appearance of fresh garlic chives, these are not spring onions. Sprinkle them chopped on salads, focaccias, or soups (with a dab of sour cream). Try these recipes from Epicurious.

Finally, favas. The favorite bean of every Roman. Early in the season, when they pods are still small (about 5", and the beans under half-an-inch) they can be eaten without removing the inner skin of each bean. Once they get bigger, in about two weeks, you need to blanch and shell every bean.
A must pair is Roman pecorino cheese with raw beans. A morsel of each.
Try these recipes from Allrecipes or Epicurious.

Sugar snap peas
Some are really good already. Try before you buy.
No need to shell them (but you can) -- just de-string and eat. Stir fry them or eat raw with a nice dressing: the pod is very tender and (hence the name) sweet. Try these recipes from Allrecipes or Epicurious.

English Peas are also readily available. Get them as fresh as possible for that subtle grassy taste of spring. Stir fry them shelled with some white onions and a slice of bacon. The smell in the kitchen alone is worth it.
Recipes from Epicurious and Allrecipes.

Sweet summer Italian basil! I guess everything will be all right after all...
I'll try it for pesto: it tasted promising and was plenty fragrant. 

Comments

[Roxanne Gentile]

Beautiful pictures! I just got a pound of raw almonds which look just like the ones in your photo at the SF Produce market. The vendor said to roast them in the oven in their green husk, but what other things do you do with them? Cheers