Webb Ranch - June 24

This was a busy weekend for farm fresh adventures. Saturday, Gnarlita and I went berry picking at Webb Ranch in Menlo Park. Webb Ranch is on Alpine Road in Menlo Park, right off Hwy 280.

We arrived at 10:15am or so and it was already quite warm. Don't forget the sunscreen, something to cover your head with and some cold water, cuz it gets hot!

We plunked down our $3 a piece entrance fee, got 3 empty berry baskets a piece and headed out to the berry patch. The in-season berries this last week were: raspberries, loganberries and blackberries (Ollalie and Butte). Strawberries were also in season, but they were in another part of the farm. Since Gnar gets hives from eating strawberries, we headed to the other berry patch.

First stop, loganberries. The loganberry is a hybrid produced from crossing the blackberry and the raspberry. It was created around 1880 in Santa Cruz, CA by lawyer and horticulturist James Harvey Logan. I have had some very delicious loganberry jam. We picked the darkest color berries and those that easily pulled away from the plant. They are a little tart, so...mine will be soaking in Chambord liqueur and finally top a scoop of Preston's vanilla ice cream. Yum!

The Ollalie blackberry was next. The olallieberry, is a cross between a blackberry, loganberry and youngberry, originated in 1949 in Oregon. Again, you want to pick the darkest berries that pull easily away from the plant. I just started popping these today (2 days after picking) and they are perfect! So, sweet and juicy! No fussy prep required, just eat'em.

My last stop was raspberries. Gnarlita headed to the Butte blackberries, since raspberries also give her hives.

Raspberries were the hardest berries to pick. Not only are the berries small but the plant is also very prickly (not to mention it was getting really hot at this point!). I had a few berries in my basket when Gnar came over. Her basket was already full of the Butte blackberries! Anyway, she helped me fill my basket. I must say, she's got a knack for foraging...she found the best plants with the most ripe berries. In no time, my basket was full and we headed back to settle up with poundage. These deliciously sweet, plump berries are destined to accompany my morning cereal.



You pay $2 per pound per berry type. Our total was $6 for 6 baskets of berries! We'd seen comparable pricing at $3 per basket at both supermarket and farmer's markets. There's really nothing like harvesting your own food. Forget the heat, the pricklies, the spiders, the bees...they're all just a small annoyance compared to the satisfaction of REALLY knowing where your food originated.

Boysenberries are in-season next week. Check out the website for the latest in u-pick choices: Webb Ranch



Recommendation: Do not refrigerate these berry types. Refrigeration makes them mushy and tasteless.

Steam-Sauteed Asian Greens

After visiting Phan Farm's organic veggie stand, try this EASY recipe for a delicious side dish of Asian greens.... just like Mom used to make.

2 bunches Baby bok choy or Tatsoi, washed, drained and cut into 2" pieces
2 cloves garlic
4 1/8" slices fresh ginger root
1-2 Tbsp vegetable oil
1/2 c to 1c Water to cover bottom of pan
Sesame oil (optional)
Soy Sauce (optional)
White pepper

Place vegetable oil and water in a wok or large saute pan
Heat oil and water mixture until you see stean rising
Add garlic and ginger
Stir for about a minute to infuse the flavor into the water/oil mixture
Add vegetables and cover
Cook until tender, about 10 minutes.
Add a few drops of sesame oil, a dash of soy and white pepper
Cook an additional minute or two
Serve with any poultry or fish dish, and and a bowl of brown or white rice

Alternative Preparation:
If you don't mind the oil spatters on the stove...
Omit the water above
Heat the oil
Add ginger and garlic and infuse the oil
Saute uncovered until tender.
Continue with remaining steps above.

Cook with a Kick:
For a little heat, add Chinese chinese chili oil during the steaming or sauteing process.

San Francisco Heart of the City

Open on Wednesday and Sunday from 8-5, the "Heart of the City" farmer's market is located near the UN plaza and City Hall, on Market Street between 7th and 8th. Accessible by Bart and MUNI, this market makes it easy to find some great produce, flowers and even fresh fish!

Fans of Asian veggies can pick up bok choy, Chinese gourds, long beans (crazy foot long string beans), ong-choi, tatsoi (a yummy spinach like green), eggplant and much more. Even better though is that in true Chinese shopping style, you can go back and forth amongst MANY vendors to find the freshest cilantro or Chinese broccoli. I have vivid memories of my grandmother picking through the stalls throughout Chinatown to find the perfect pale green, bitter melon for her entrees and soups. Try this melon with black bean sauce and chicken or beef for a very tasty and savory stir-fry meal.

While I did not spend much time at the one seafood vendor, I saw many Chinese moms and grandmothers perusing the red snapper, striped bass, scallops, shrimp and tiger prawns. The fish looked terrific with clear eyes and no 'fishy' smell. I could not get myself to pick up a fish, but help yourself... the selection is quite varied.

I remember hearing that Heart of the City was a good place to find Asian veggies and fresh fish. That part is true, but as Maggie will probably tell you later, there are is also an orchid stand and two flower vendors, one of which was quite special with a wide variety of unique flowers.


Phan Farms Certified Organic
"Heart" has a small organic representation, but I really liked Phan Farm's Certified Organic stand. They carry a great blend of Asian and American veggies and herbs including hot house grown tomatoes, basil, fennel, red and white potatoes and carrots. Amidst the Chinese squash, "guy choy", green onions and garlic, I found REAL baby bok choy... not the light green stuff that they sell at Mollie Stone's and Safeway... nope, the true baby bok choy with white stems, deep green leaves and stalks taller than 3-4 inches. Try my simple steam/sauté recipe for a quick and easy way to prepare this veggie.

Marin Farmers Market Finds Recipes

Poached Wild Caught Salmon with Cilantro Mayonaise
3/4 lb. salmon
1/3 cup dry white wine
1/3 cup water
A few thin slices of yellow onion
2 tablespoons lemon juice
1/2 tsp Occasional Gourmet Herbs de Provence
salt
fresh ground pepper
2 tablespoons Trader Joe's Cilantro Salad Dressing

Salt and pepper the salmon on both sides. Combine wine, water, onion, lemon juice, and herbs in a saute pan. Bring to boil. Place salmon, skin side down, in liquid. Cover and reduce heat to a simmer. Cook for 5 minutes.

Do not overcook. Top salmon with cilantro dressing.

Dandelion Salad w/Blackberry Vanilla Balsamic Vinegarette
1 bunch Marin Roots Dandelion greens, washed and dried
1 tablespoon dried cranberries
2 tablespoons toasted almond slivers
salt
fresh ground pepper
1 tablespoon Big Paw Blackberry Vanilla Balsamic Vinegar
2 tablespoons Extra Virgin Olive Oil

Combine the first five ingredients. Whisk together olive oil and vinegar then add to dry ingredients and toss.

Roasted Rainbow Carrots
1 bunch Marin Roots Rainbow Carrots, peeled
1 tsp. olive oil
salt
fresh ground pepper

Heat oven to 375F. Coat carrots with olive oil. Add salt and pepper. Place in roasting pan and cover. Roast for 15 minutes then uncover. Turn carrots and roast uncovered for 5-7 minutes or until tender.

Chocolate Truffle w/White Port
Nipple of Venus Chocolate Truffle - Gandolf's Fine Chocolates
Prager 2002 Aria White Port


Flour Chyld Pumpkin Carrot Bread with Creme Fraiche
1 slice pumkin carrot bread
1 dollop creme fraiche

Marin Farmers Market, San Rafael, CA - 4 June 06

This is definitely a family-oriented farmers market with its' kids zone area (a big jumpy castle thing) and I believe an area for pets (since they're legally not allowed in the market area).

There's a good variety of produce, fresh flowers, live plants, and food items from which to choose, some that are only found here. I noticed a few vendors who also sell at Peninsula Farmers Markets as well.

Naturally, I gravitated towards the vendors I don't see on the Peninsula. Where Gnar and I entered, there's a seafood vendor with the most incredible selection of fresh seafood. The varieties of oysters I can't even remember...the one that stuck in my mind was Hog's Island. There were live scallops and whole salmon and a mind-boggling number of fresh fish. I asked one of the folks at the stand where the wild-caught salmon came from and she said by Monterey, CA. Such beautiful salmon...I bought a thin slice.


Gandolf's Fine Chocolates caught my eye with their Nipples of Venus truffle. I bought one and got one gratis after chatting up the proprietor about our blog. OMG...the texture and flavor of the soft chocolate center of this truffle embraces your tongue and melts in your mouth as if it belongs! Heaven.


I just now had a slice of the Pumpkin Carrot bread from Flour Chlyd. I put a dollop of creme fraiche on top for a bit of contrast to the sweet. Soo good! I had a sample of the bread while at the market, but a 1-inch square that's been sitting out for hours is not quite representative of what the loaf delivers.


Marin Roots is one of the vendors that sell only at Marin Farmers Market. I brought home the rainbow baby carrots and dandelion greens. Score! I roasted the carrots and made a dandelion salad to accompany my poached salmon dinner last night.


One happy farmers market shopper am I!

Next week's finds...?