Buongiorno.
Finally a mouth-watering range of berries is showing up on the stands. Combined with the stone fruit that's been making its way onto our plates, it's looking like summer more and more. Can't wait, even if in San Francisco it's perhaps not the most desirable season. More fog anyone?
What I found this week at the San Francisco Alemany Farmers Market:
Organic raspberries (see above). Still a little tart, but add a little vanilla ice cream or toss a few in savory buttermilk pancake batter and you're set.
Recipes from Allrecipes.
Boysenberries are here. A hybrid made from raspberries, blackberries and loganberries, this California berry has a very short growing season and even shorter shelf-life which makes them unavailable
in supermarkets: you must use them within three days from purchase or
they will spoil.
Still, there's just no end to the pies, cobblers, jams, yogurt and boysenberry ice cream you can make. Get'em while they're here!
The first heirloom tomatoes. Still so-so, but still... look at that sun-drenched yellow.
Right on time, organic red flame grapes. Their season spans from May through November: you have plenty of time to enjoy them. I say indulge in the berries first. Still, if you must make my Roasted Grape Schiacciata, buy organic. Non-organic grapes contain some of the highest levels of pesticide residue (though local ones fare better than imported).
Green beans. You can't resist them when properly dry-braised in a Chinese restaurant.
Care to learn how to? Other recipes from Allrecipes or Epicurious. 
Very mild Montana giant garlic. Pictured here with Dan's very savvy shopper and inventive cook Mia who picked up one for herself.
These are about 4 feet tall and have a delicate lavender flower at the top (no garlic smell). Excellent for decorating the table or as a conversation starter as you log one around the market.
Enjoy!
Marco Flavio
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