Pacifica Riptide

Coastside Farmers Market Tops Bay Area "A" List

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"Wooohooo and thank you to the Friends of the Farmers Market. Amazing to think we did this in the off-season," says Coastside Farmers Market founder-manager Erin Tormey.

Vote for Coastside Farmers Markets: Bay Area A-List

News flash, marketeers! Our Coastside Farmers Markets have been nominated again for Best Bay Area Farmers' Market. I'd love to stay in one of the top slots this year, so if you have a minute, would you vote for us here and help us keep one of the top slots?

Vote for Us Here

I have a feeling it will be pretty hard to knock Ferry Plaza out of the top slot, but I am willing to give it a shot! I will likely pester y'all a time or two in the coming weeks in case you missed the memo~

Also, in case you were unaware, I raise a flock of laying hens of rare and heritage breed hens on my ranch south of Half Moon Bay—and my Farm Fatales eggs are famous for their superior flavor and stupendous variety of colors. I sell them only at the Pacifica location during the season (way too much to do on those busy Saturday mornings!), but they are available in two Half Moon Bay locations during the off-season.  

You can pick up a dozen or two from Cafe Capistrano at 523 Church Street in Half Moon Bay, or from Tortellini Originali in Shoreline Station. Drop me a line and let me know if you'd like a whole bunch, or just drop into one of these fine establishments that create amazingly great food, and are also such great Friends of the Farmers Markets!

Erin Tormey
Founder/Manager
Coastside Farmers Markets
May through December
Saturdays 9 a.m. to 1 p.m., Shoreline Station HMB
Wednesdays 2:30 to 6:30 p.m., Rockaway Beach, Pacifica

"Farming looks mighty easy when your plow is a pencil, and you are 1,000 miles from a cornfield." (Dwight David Eisenhower)

Coastside Farmers Market: Erin's Autumnal Musings

Greetings, Marketeers:

I don't know about you, but I was not quite ready to see the first falling leaf of autumn land on my windshield today. I had to go home and shell some cranberry beans, boil 'em up fresh, douse 'em with olive oil, and spike 'em with cracked black pepper, add a few choice chunks of Achadinha's goat sausage and a shaving of their equally fab-o Broncha, pour the whole mess hot over a plate of Airielle's Early Girls and Eda's Italian spinach, and eat it on the stoop just to get over the shock. 

This time of year always brings some welcome changes. A mellowing into the postsummer rhythms imposed by the school year, followed by a month of glorious weather that induces a final great flush of a harvest and relatively open roads revealing vistas so profoundly beautiful they defy description. Perfect for having a few choice folks over for a sundown/moonrise feast in the yard featuring the best food in all the world in one of the prettiest places there is on the planet -- when you can see it. Bezillionaires can't buy a night that includes an impromptu feast prompted by a cinematically handsome fisherman delivering a 15-pound albacore tuna right out of the water and to your door, hoping to trade for some eggs. When this happens to you, I recommend you hand over a dozen, thank the gentleman profusely, sharpen your favorite knife, and have at it. 

Filet out four fat loins and admire them, aloud please. Then douse them in the remains of a bottle of unfiltered sake, grate a plump knob of Jim's Pacifica grown organic ginger over all, say a small prayer of gratitude and walk away for the morning. Then find your way to the Coastside Farmer's Market and hunt up the rest, remembering to stop by the Cipponeri's for a handful of late summer peaches, the new crop of raw almonds and hit up Juhn for a few ears of corn. Stroll around until you have filled your basket with things that delight you for their colors, textures and perfumes, and have a chance to meet up with a friend or two and invite them over to join you in preparing whatever emerges from your baskets to enjoy with the sake-soaked steaks you have waiting for you, longingly, at home.

Make a peach upside-down cake with cornbread batter for desert. Easiest thing in all the world and it will wow 'em. No bezillionaire I know has ever had such a thing in their own home. Peel and chunk up four peaches, then toss them with a modest amount of molasses and a heaping tablespoon (no more, I mean it) of sugar. Put the CD of the great band you just discovered, Canadian, prodigiously talented and gentlemen all, while you melt a bit of butter in a baking dish. Plop the peaches in the buttered pan and let them settle while you make your favorite cornbread recipe -- but substitute  almond oil if you have it, add a teaspoon of good vanilla, cut off the kernels of two ears of corn right into the batter and add about 1/2 cup of raw almonds that you have pulsed in a food processor until they resemble grits in size. Stir it on up, pour it over the peaches, put it in the oven for as long as your recipe calls. 

When your guests arrive, uncover your loins and massage them with late harvest olive oil till they glisten all over (oh, did I say that?). Apply a gentle sprinkling of a apellated sea-salt, Aguni, perhaps, and onto the grill they go. Be kind and use only hardwood charcoal, briquettes affront my sensitivities. Serve the fish with the generous offerings of your guests. Whatever they bring will only enhance the entree, particularly if there are figs involved in any way.   

To make the most of out of an evening, invite a poet, an artist or two, a mechanic from another country, at least one musician and a scientist, preferably an astronomer or chaos theorist. One or two will decline, claiming trips to Munich take precedence, but never mind. The conversation will astound. The meal will render you speechless. You'll sleep the sleep of the angels. And you won't give a rip that you only got one barbecue in this whole summer because, dang, it was a doozie and you will talk about it for weeks. The traveling scientist and his author bride will regret their decision to make their flight. 

Helpful Hints: If you do not know an impossibly handsome fisherman ( or better still, one of their lovely wives), what are you waiting for? Go to the harbor and meet one. Or remember that Blue Ocean Fish come to both the Half Moon Bay and Pacifica locations, and always has a great selection of fish caught right here in Half Moon Bay, hauled in on The Seabird, the mighty Mr. Morgan and occasionally Barbara Faye.

This Week: If you haven't had any figs get them while you can, this is likely the last week we will have them. Look for coastside-grown tomatillos from the student growers of The HEAL Project this week -- pair them up with Fly Girl's Padrone peppers, and that is one kickin' combo. Apples and pears are making their way in along with the hard fall squashes. Citrus is on the way, and  clementines will show up shortly, but there will never be one as sweet as the one who just made her way to Cloud Nine.

Thanks a bushel and a bunch to all of our sponsors, our location hosts, supporters and neighbors on both sides of The Slide and most especially to the Friends of the Farmers' Markets. 

Erin Tormey
Founder, Manager
Coastside Farmers' Markets
May - December
Half Moon Bay @ Shoreline Station, Saturdays 9 to 1
Pacifica @ Rockaway Beach, Wednesdays 2:30 to 6:30

"Farming looks mighty easy when your plow is a pencil and you are a thousand miles from a cornfield."  Dwight D. Eisenhower

Economic Study Shows Value of Farmers Markets

CLICK FOR STUDY RESULTS

Coastside Farmers' Market Welcomes Supporters

I thank once again the good people from Pacifica to Ano Nuevo who support and sustain the farm, ranch & fishing communities from Pescadero to Pedro Point, Manor to Miramar, Vallemar to Loma Mar, Sharp Park to San Gregorio and points between by coming to these markets and ensuring the health and prosperity of our neighbors and neighborhoods by shopping truly locally, transforming your hard-earned greenbacks into hardy greens that are so good, so good for you, and so great at nurturing & sustaining a strong local economy.  

Who knew you could do all that with a bunch of spinach? You can also rinse a bunch, leave it in the colander, then when your pasta is cooked, pour it out to drain right over the clean spinach, pile the whole magilla back in the pot, douse it with olive oil, crack a little pepper, toss in a little bit o' sea salt and you have a feel-good lunch in no time. If you wait till Wednesday to try this, you can shave some of Achadinha's amazing Capricious cheese on it and go straight to heaven for just a moment or three.

Once again we are indebted to a remarkable collection of local business owners and community members that support the Markets each year by sponsoring our efforts, offering professional services, material support and supplies. This season's sponsors are credited below, and if they look familiar, it's because so many have supported us right from the very get go. So amazing to be able to count on so many good people for so many years running.  If ever you have the opportunity, please thank them for me, will ya? There is no way we could do this without their guidance, cooperation, expertise, trust, and support.  

ERIN TORMEY

"Friend" Coastside Farmers' Market

Erin Tormey: Farmers' Market Field Notes 8/13/10

Well, Marketeers,

These record-breaking chill days of this particular "summer" continue to inspire fantastic outfits of many layers, and have me thinking that looking to  traditional summer comforts like refreshing sorbets or rich, cool gazpacho for relief from the weather's insults may not be the best course of action if recovery from chill-blains is my goal.  Which it is.

As most all of us have surely noticed there is not much of a need to cool off these days, but the tomatoes are coming on anyway, albeit slower than in years past, spinach has had little reason or opportunity to bolt and so is lush and plentiful as are the summer squashes, eggplants and multi-hued potatoes.  Access to that spectacular palate of flavors and colors (and a v-blade slicer from Toque Blanche)  make for quite colorful way to layer up a fresh lasagne,  serious bucket of ratatouille or a tricolor potato gratin topped with slow-roasted heirloom tomatoes.  

Now, in normal years I'd be waiting to make dishes like these until fall when the days are shorter,  the nights a bit cooler but the tag ends of later tomatoes are still coming to Market; full-hipped, ripe and tasty, but a bit blowsily past their prime, kinda like your hostess. But in a year like this when most folks can't seem to coax their zucchini to blossom let alone overproduce, it seems like a good idea to move the comfort food season into what one Mr Clemens referred to as the Coldest Winter he ever spent anywhere.

But take heart,  our true summer is just around the corner, Marketeers!   I used to bemoan the earlier and earlier return of the school year, but I have noticed that the sun seems to come out the day school gets back in session, so I say bring on Algebra1!  AND -  drumroll, please:  Left Coast Grass-Fed beef from Pescadero is joining the Market this week  just in time for your back to school Bar-b-que extravaganza!  So yes, there will be time to fire up the grill, Virginia, and snarf up a supper in shirtsleeves in your yard before the frost sets on the pumpkins. A belief that keeps me upright lately.

SCOOP! Save the Date of Saturday September 11, 2010  for a pre-screening of the movie FRESH! http://www.freshthemovie.com/  and a First-time-ever Farmer's Market Community Potluck!  We will be working with the Visionary Edge to screen this film in in Half Moon Bay (prior to its major SFO theatre premier in Ocotober)  - and we want to have some fun with it - and you!

We hope to start the evening off with a potluck of foods created with all locally grown and bought at the Farmer's Market goodies ( and a little contest to determine the favorite concoction of the evening)  followed by the film and a panel discussion with some very interesting people that are actively at work in this community to affect positive changes in our local food system - The evening will benefit The HEAL Project. Details will follow!

So, Marketeers and Friends of the Farmer's Market, start thinking about what you would make for a dozen folks to sample  if you were handed a casaba melon, a red onion, a few jalepenos, a bunch of mint, a tub o' goat cheese and a nice piece of Pescadero beef, or a slab of locally caught halibut.  Find me at the Market and I'll fill you in on the details - and will send them in a separate salvo later, when I've defrosted my screen.

Meanwhile, a Big Ol' Thanks to our fab-o sponsors from Sam's Chowder House and Huck Finn for making it possible to present  local music legends  Frank Ellis and the Don Rowell Trio this coming week, and to the Friends of the Farmers' Market for making it possible to host the Pacifica Education Foundation, the Elkus Ranch Spinners, and the Half Moon Bay Library.

Erin Tormey
Founder, Manager
Coastside Farmers' Markets
May - December
Half Moon Bay @ Shoreline Station•Saturdays - 9 to 1
Pacifica @ Rockaway Beach•Wednesdays - 2:30 - 6:30

"Farming looks mighty easy when your plow is a pencil and you are a thousand miles from a cornfield."  Dwight D. Eisenhower

(This column is brought to you as a public service, live and unedited from the fertile imagination of our friend Erin Tormey.)

Erin Tormey: Farmers' Market Field Notes

That's it. I am going back to calendars that are made of paper with big squares and have gorgeous photographs of woolly breads and perfect fruits, or places you may never visit, paintings you don't entirely understand but love anyway. The kind you write on with colored pencils that you can erase when things change. Which is what they do.

In recent weeks, all kinds of things went haywire in the big world and my little one. On top of a whole bunch of ol' smokey, my laptop fried and I was without my virtual brain for nearly 2 weeks as e-dresses and Musicians went missing, corn came into season, cherries went out, and spring happened in Mauritania, but not here, I got my first official letter from AARP, and the Oddfellows took to the streets with a pack of British gypsies and be-concha'ed charros on the 4th of July. All mighty colorful and mood alterin'.

Nearly as resplendent as Poo-Bah Jan's Independence Day regalia, tomatoes of all colors and stripes are arriving at market despite chilly mornings here, and luscious peaches, tangy plums, and all kinds of stone fruits are coming on strong, so for now all seems to be back in something akin to kilter. My pal Stevie Sunshine had hoped to grill peaches on the 4th but could not find ones green enough for the occasion, so as far as I am concerned, that signals as clearly as anything that it is now apparently summertime.

This is the last week for valley-grown blueberries, so if you have yet to make a batch of french toast slathered with lemon-drenched fromage blanc and topped with fresh blueberries, this might be the time to try that out. It is to particularly devastating effect when consumed while celebrating the first morning together as empty-nesters, a tidbit I have on good authority from a pair of rediscovered lovebirds whose last issue just flew the coop. Blueberries strengthen the heart, settle the nerves, and fortify the blood, which is ever so necessary when reading the paper these days, or paying the least bit of attention to your finances. I highly recommend buying a few extra each week and popping them in the freezer so you'll have some on hand during the winter, because not many fruits freeze as well or retain as much nutrition frozen as these little vita-bombs.

Over the winter I cure my blues and those of a few truly loved friends who need an extra shot of courage when days are short and cold by busting out a fistful of the lil' darlins' and tossing them into a pot of Irish oats -- the steel-cut kind that take forever to cook, but are SO worth it! During the last 10 minutes of cooking, I put the peel of a Meyer lemon in the pot, pour the frozen berries in, and fold them into the porridge. Then cover, turn the heat way, way down and leave it be long enough to feed the chickens and go find the paper. If I had any sense at all, I'd just give the paper (except for the crossword) to the chickens, but that's another skree for another day.

So I say bag it all and come on down to your market and do a little blueberry variety taste test. We rarely have both the valley and mountain types in the same market, but due to weird weather this year, we do. We also host The HEAL Project Farmstand this week, so drop by and see what's been growing on in your schools. Thanks to the Friends of the Farmer's Market, especially the HMB Lodge of the IOOF, for helping us ensure great music and general happy vibe at the market that convinces me that despite some evidence to the contrary those blueberries are working!

Erin Tormey
Founder/Manager
Coastside Farmers' Markets
May to December
Half Moon Bay @ Shoreline Station, Saturdays 9 to 1
Pacifica @ Rockaway Beach, Wednesdays 2:30 - 6:30

"Farming looks mighty easy when your plow is a pencil and you are a thousand miles from a cornfield."  [Dwight D. Eisenhower]

Take Public Transit to Local Farmers Markets

Help the environment by taking SamTrans or Caltrain to local farmers markets. Many are easy walking distance from bus stops and train stations. Buying locally saves fuel and helps the environment.

Coastside Farmers Market - Rockaway Beach
Wednesday, through Dec. 15, 2:30 p.m. to 6:30 p.m.
400 Old County Road, Pacifica
Bus Routes: 110, 112, 118

Daly City Farmers Market
Thursday and Saturday, year-round, 9 a.m. to 1 p.m.
Serramonte Shopping Center
Bus Routes: 112, 120, 121, 122, 123, 133

Kaiser Permanente South San Francisco Farmers Market

Tuesday, through September 28, 10 a.m. to 2 p.m.
1200 El Camino Real
Bus Routes: 122, 130, 132, 133, 390, 391
 
South San Francisco Farmers Market
Saturday, through Oct. 30, 10 a.m. to 2 p.m.
Plaza at South San Francisco BART station
Bus Routes: 122, 130, 132, 133, 390, 391
 
San Bruno Farmers Market
Sunday, through Oct. 31, 10 a.m. to 2 p.m.
San Mateo Avenue, between Jenevein and Sylvan
Bus Routes: 390, 391

Millbrae Farmers Market
Saturday, year-round, 8 a.m. to 1 p.m.
Broadway at La Cruz Avenue
Bus Routes: 390, 391
 
The Fresh Market Burlingame
Sunday, through Dec. 19, 9 a.m. to 1:30 p.m.
Park Road and Burlingame Avenue
Bus Routes: 292, 390, 391
 
Coastside Farmers Market - Shoreline Station
Saturday, through Dec. 18, 9 a.m. to 1 p.m.
225 S Cabrillo Hwy, Half Moon Bay
Bus Routes: 17, 294
 
Downtown San Mateo Farmers Market
Sunday, through Oct. 3, 10 a.m. to 2 p.m.
E 5th Avenue and S. San Mateo Drive
Bus Routes: 250, 292, 390, 391
 
25th Avenue Farmers Market
Tuesday, through Oct. 19, 4 p.m. to 8 p.m.
194 W 25th Ave., San Mateo
Bus Routes: 390, 391
 
San Mateo Farmers Market
Wednesday and Saturday, year-round, 9 a.m. to 1 p.m.,
College of San Mateo
Bus Routes: 250 (Wednesday & Saturday) or 260 (Wed. only)
 
Belmont Farmers Market
Sunday, year-round, 9 a.m. to 1 p.m.
Caltrain parking lot, El Camino Real and O’Neill Street
Bus Routes: 390, 391, KX
 
San Carlos Farmers Market
Thursday, through September 9, 4 p.m. to 8 p.m.
Laurel Street, between Cherry and Olive streets
Bus Routes: 260, 295, 390, 391, KX
 
Redwood City Kiwanis Farmers Market
Saturday, through Nov. 27, 8 a.m. to noon
850 Winslow St.
Bus Routes: 296, 297, 390, 391, KX
 
Kaiser Permanente Redwood City Farmers Market
Wednesday, through Sept. 29, 10 a.m. to 2 p.m.
Parking lot at Veterans Boulevard and Maple Street
Bus Route: 270
 
Menlo Park Farmers Market
Sunday, year-round, 9 a.m. to 1 p.m.
Chestnut Street at Santa Cruz Avenue
Bus Routes: 296, 390, KX
 
For schedule information, call 1-800-660-4287 (TTY 650-508-6448) or visit http://www.samtrans.com/ or http://www.caltrain.com/.

Humor & Food @ Coastside Farmers' Market

Food writer and culinary humorist Shirley Fong-Torres (Ben Fong-Torres' sister) taped a quick audition bit for the new Oprah network at the Pacifica Farmers' Market - we had virtually no notice to prepare (neither did she, apparently) Anyway, here we are http://vimeo.com/12876350 Farmer John, Farmer Joon, and yours truly, helping a Cantonese woman pick out stuff for an Italian dinner from the Coastside Farmers' Market in Pacifica to prepare for Oprah.

Erin Tormey
Founder/Manager
Coastside Farmers' Markets
May through December
Half Moon Bay @ Shoreline Station, Saturdays from 9 a.m. to 1 p.m.
Pacifica @ Rockaway Beach, Wednesdays from 2:30 to 6:30 p.m.