Heart of the City - What's in Season?


Try these recipes straight from our local farmers' kitchens while supporting local and traditionally-grown foods. Lettuce & Garlic Chive Soup Ingredients: 1 small onion, finely sliced 3 cloves garlic, roughly chopped 3 tablespoons olive oil 450g potato, peeled and finely diced 2 bunches spring onions, finely sliced 750ml chicken stock 6 little gem lettuces, washed and finely shredded 285ml double cream A small handful of garlic chives or wild garlic, roughly snipped Salt and freshly ground black pepper Directions: Gently fry the onion and garlic in the oil in a saucepan over a low heat until they are soft. Mix in the potato and fry for 5-10 minutes, stirring occasionally. Add the spring onions, cook for a couple of minutes, then add the stock, increase the heat and bring up to the boil. Simmer the soup for 20 minutes or until the potato is meltingly soft. Add the shredded lettuce, return to the boil and cook for 5 minutes or until tender. Liquidise immediately. Mix in the double cream and adjust the seasoning to taste. Depending on the weather, you can serve this soup hot or cold. If serving hot, warm the soup just before serving. In either case, garnish with the garlic chives and their flowers. Fresh Pear Pie Ingredients: 1 recipe pastry for a 9 inch double crust pie 1/2 cup white sugar 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon lemon zest 5 cups peeled and sliced pears 1 tablespoon butter 1 tablespoon lemon juice Directions: Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl. Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes. How To Eat Sugarcane Take out a sharp knife and a cutting board. Cut the cane into short sections, discarding the tough joints. Choose your first piece and stand it on its end. Using a sharp knife to help you, strip the outer, tough layer of skin off and peel it down to the bottom. Some people believe its best to use your teeth for this. The sweet sugar is in the center of the cane, where it is spongy and soft. Cut or bite off small chunks of the soft center to chew on. Do not swallow, simply suck the sugary juice and discard when finished. Enjoy! Brussels Sprouts Cheesy Casserole Recipe 1 1/4 lbs. Brussels sprouts 2 c. low-fat cottage cheese 1 c. non-fat plain yogurt 1/2 c. sliced green onions 2 cloves garlic, minced 1/2 tsp. paprika Salt and freshly ground pepper 1 c. plain or seasoned bread crumbs 2 oz. part skim Mozzarella cheese, grated Directions: Preheat oven to 300 degrees. Trim Brussels sprout and cut "X" in bottom of each. Blanch or steam until almost tender. In large bowl, combine sprouts, cottage cheese, yogurt, green onions, garlic, paprika and salt and pepper to taste. Spoon mixture into lightly greased casserole. Sprinkle on crumbs and cheese. Bake 45 minutes. Serves 6-8 Classic Fuji Apple Crisp 4 cups. sliced parted Fuji apples (about 4 mediums) 2/3 to 3/4 cup brown sugar (packed) 1/2 cup all-purpose flour 1/2 cup oats (can use the quick kind) 3/4 tsp. cinnamon 3/4 tsp. nutmeg 1/3 cup butter, softened 1/2 cup chopped pecans (my own addition) Directions: Heat oven to 375°F Grease an 8x8x2 baking dish/pan. Place apple slices in pan Mix remaining ingredients thoroughly, using a fork and sprinkle over the apples. Bake 30 minutes or until apples are tender and top is golden brown. Serve warm if possible, and if desired, with Vanilla Ice Cream. Fancy Persimmon Pudding Ingredients 1 cup white sugar 1/2 cup butter, melted 1 cup sifted all-purpose flour 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup persimmon pulp, pureed 2 teaspoons baking soda 2 teaspoons warm water 7 tablespoons brandy 1 teaspoon vanilla extract 2 eggs 1 cup raisins 1/2 cup chopped walnuts 1 egg 1/2 cup butter, melted 1 cup sifted confectioners' sugar Salt to taste 1 tablespoon brandy flavoring 1 cup heavy whipping cream Directions: Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes. Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.	Build your menus around what's local and fresh at the market. Below is the list of what you can find at the market in November. While we try to get a complete list, there's just so much variety we can't possibly include everything. Visit the market for yourself to see what we've missed! Get there early for the best selection. Now at Heart of the City Farmers' Market: VEGETABLES & HERBS Arugula Avocados Basil (Thai and Sweet Italian) Beets Bitter Melon Bok Choy (Regular and Baby) Broccoli Raab Cabbage (Chinese, Green, Napa) Carrots Cauliflower (Regular, “Ripe,” Chinese, and Purple) Chard Chayote Squash Chinese Long Beans Cilantro Collard Greens Corn (Sweet White and Sweet Yellow) Cranberry Beans (Dried and Fresh) Cucumber (Regular, Persian, and Pickling) Daikon Dandelion Greens Dill (Regular and Baby) Eggplant (Regular, Italian, Japanese) Endive Fava Beans (Dried) Fennel Garlic (Regular and Green) Ginger Gourds Green Beans Green Onions/Scallions Han Choy Kabocha Squash Kale Leeks Lettuce (Asian Butter, Iceberg, Red Leaf, Romaine) Mustard Greens Ngo Om (Herb) Okra Okra Leaves Olives (Regular, Stuffed, Uncured, etc.) Onions (Red and Yellow) Opo Squash Parsley, Italian Peppers (Anaheim, Green, Jalapeno, Pasilla, Red, Yellow, Purple) Potatoes (Fingerling, Purple, Red, Sweet, Yukon Gold) Pumpkins Radicchio Radish (Daikon, Red, White, Large White) Rau Ram (Herb) Roma Beans (Fresh) Shallots Shelling Beans Sorrell Squash Blossoms Squash (Acorn and Butternut) String Beans Sugar Snap Peas Swiss Chard Tarragon Thai Chilis Tomatillo Tomatoes (Red and Multicolored Cherry, Early Girl, Teardrop, and more) Jars Of Blended Tomatoes Tong Ho (A Green) Turnip Greens Turnips Walla Walla Onions Watercress Zucchini And more! FRUITS Apple (Fuji, Golden Delicious, Granny Smith, Jonathan Gold, Macintosh, Pink Lady, Red Delicious, Rhode Island Greening, Roma, Wagner) Asian Pears Avocados Bitter Melon Blackberries Buddhas Hand (Citron) Grapes (Autumn Royal, Champagne, Crimpson, Muscato, Red Seedless, Scarlet, Thompson) Guava, Pink Jujubes Lemons (Meyer, Yuzu) Limes (Blood, Kiefer, Sweet) Oranges (Valencia) Peaches Pears (Bartlett and Cactus) Persimmons, Fuyu Plums Pluots Pomegranate Pomegranate Seeds Quince Raisins Raspberries Strawberries Tomatillo Tomatoes (Red and Multicolored Cherry, Early Girl, Teardrop, and more) Jars Of Blended Tomatoes Watermelon (Seedless) Wintermelon And more! DRIED & DEHYDRATED FRUITS Apricots Bing Cherries Peaches Rainier Cherries Raisins Strawberries White Nectarines Yellow Nectarines And more! NUTS & DATES Almonds (Raw, Raw Mission, Roasted with Salt, Roasted with No Salt, Apple-Wood Smoked, Hickory-Smoked, Garlic, Sea-Salt and Vinegar, Ranch, Tamari, Wasabi, Chili-Lemon, Cheddar-Jalapeno, Honey-Roasted, Orange-Honey, Candied, Maple, Butter-Toffee, Natural Sesame-Glazed, Unpasteurized Raw, Cinnamon-Toffee, Chocolate-Covered) Almond Brittle Almond Butter Chestnuts Dates (Medjool, Black Abada, Black Noor, and more) Peanuts, Raw Pecans Pistachios (Roasted with Salt, Roasted with No Salt, Hickory-Smoked, Garlic, Onion-Garlic, Smokehouse, Cheddar-Onion, Honey-Mustard, BBQ, Tequila-Lime, Wasabi, Mild Jalapeno, Jalapeno-Garlic, Chili-Lemon, Habanero) Trail Mix Walnuts (Chandler, Honey-Roasted, Raw, Organic Shelled) MUSHROOMS Selection varies. Button Chantrelles King Trumpet Lions Mane Naneko Portabella Shittake (Also Dried) Tree Oyster And more! HONEYS Alfalfa Assorted Flavored Honey Straws Buzzerkeley California Sage East Bay Wildflower Honey Mix-Ins (with Sliced Almonds) Honey with Nuts and Apples Marin Wildflower Napa Valley Wildflower Orange Blossom Party Favor Jars for Gifts SF Bay Area Beekeepers Blend Sweet Solano Wild Blackberry Wild Blackberry Honey Wild West Wildflower Wine Country Wildflower And more! FRESH FISH Depends on availability. Baby Bonita Baby Mullet Big Bonita Catfish Dungeness Crab Mackerel Manilla Clams Mussels Oysters Perch, Giant Perch, White Petrole Sole Pomfret Prawns, Jumbo Black Tiger Red Snapper Salmon Sardines Sea Bream Sea Scallops Shrimp: Small, Medium, Large, Jumbo Smelts Squid Tilapia Yellowtail/Hamachi And more! FRESH MEAT & EGGS White & Brown Eggs Rotisserie Chickens (Wednesdays only) BAKERY Selection varies. Banana Bread Blueberry Muffins Butter Crumb Cake California Crunch Granola Carrot Cakes with Cream Cheese Frosting Chocolate Zucchini Bread Cinnamon Rolls Cinnamon Swirl Bread Coffee Cake Cookies (Chocolate Chip, Oatmeal Raisin, Peanut Butter, Ginger) Cornbread Cranberry Multi-Grain Bread Cranberry Potato Rolls Croutons Flaxseed Bread Focaccia Bread Focaccia Pizza Bread Francesca’s Almond Cookies French Rolls French Sliced Bread Fruit Cobbler Granola Bars (Chocolate Chip or Carrot Cinnamon) Honey Whole Wheat Bread Jalapeno and Cheese Rolls Kalamata-Olive Peasant Bread No-Flour Monster Cookies (Oats, Peanut Butter, or Chocolate Chip) Peasant Bread Peasant Rolls Pies (Selection Varies - Hand Pies, Full Size Pies, Pies-in-a-Jar) Potato Rolls Pumpkin Bread Pumpkin Pies Raisin Multi-Grain Bread Raisin Swirl Bread Scones (Maple-Walnut and Cranberry-Nut) Sour Cream Coffee Cake Tarts (Sweet Potato, Mixed Fruit, Pear Apple, Peach Cobbler, Blueberry Mango, Raspberry Mango, and more) Zucchini Bread And more! HOMEMADE PASTAS Ravioli (Lobster, Pesto, Ricotta Cheese) Fetuccini Pasta Gnocchi Linguini Tortellini CHEESES & BUTTERS Almond Butter Butter (Fresh-Churned Certified Organic) Cheddar Colby Jack Dry Jack Fresh Curds (Plain, Garlic, Mike’s Firehouse) Garlic Jack Goat Cheese Mike’s Firehouse Smoked Cheddar Monterey Jack Mozzarella Old World Portuguese Cheese Peppercorn Dry Jack Pesto Jack Raw White Cheddar Sage Cheddar Smoked Yellow Cheddar White Cheddar Yellow Jersey Cheddar OILS & VINEGARS Balsamic Vinegar Extra Virgin Olive Oil (Fall Harvest 2009 and Early Harvest 2009) White Truffle Oil JAMS, JELLIES, & PRESERVES Blackberry/Brandy Jam Blueberry Syrup Kimchi Peach Rum Jam Strawberry Jam Strawberry Triple Sec Jam Wild Blackberry Jam Fig Preserves And more! SAUCES, & SPREADS Curry Sauce Mixes (Classic, Madras, Vindaloo, Kashmir, Tandoori, Korma, Tikki Masala) Indian Spice Mixes (Dal Lentil Soup, Gobi Aloo) Curry Paste Sauce Tandoori Marinade Chutney (Cilantro, Mint) Fire Roasted Eggplant Spread Tomato Bhaji Pesto Sauces (Red Pepper, Basil, Sundried Tomato, Artichoke/Lemon, Artichoke/Olive) Italian Style Red Sauce Sicilian Red Sauce Garlic Parmesan Sundried Tomato Spread Olive Mushroom Tapenade Fig/Olive Spread Tony’s Garlic Parmesan Italian Cheese Spread OLIVES Pitted Calamata Olives Moroccan Style California Olives And much more! RAINBOW WINES Available Wednesdays only. Cabernet Sauvignon Chardonnay Merlot Semillon CANDY & FUDGE Almond Bark (Milk Chocolate, Cinnamon, Dark Chocolate) Almond Brittle (Milk Chocolate, Cinnamon, Dark Chocolate) Chocolate Fudge Chocolate Walnut Fudge Dark Chocolate Covered Walnuts, Pecans, Almonds, Apricots, and Raisins Date Candy Maple Walnut Fudge Milk Chocolate Covered Walnuts, Pecans, Almonds, Apricots, and Raisins Mocha Fudge Orange Cream Fudge Vanilla Mocha Fudge POTTED PLANTS & FRESH FLOWERS Air Plants (Epiphytes) Assorted Fresh Flower Bouquets Dried Lavender Dried Wheat Stalks Fir Boughs Live Ferns Live Orchids Live Rose Bushes Poinsettias Potted Succulents Roses Tulips And much more!! OTHER GOOD STUFF Apple Cider – Fresh Pressed and Raw Bariani Oil Chapstick Bariani Oil Face & Body Cream Bariani Oil Soap Bar Bariani Oil Whole Body Liquid Soap Beeswax Candles Belgian Waffles (Wednesdays only) Crepes (Sweet and Savory) Falafel (Wednesdays only) Greek Food “The Hummus Guy” Hummus and Pita Chips Kettle Corn Kimchi Onigiri Samosas Smoothies Soup & Salad (Wednesdays only) Tamales (Wednesdays only) Whole Sugar Cane Stalks Wood-fired Pizza (Wednesdays only)