The Spring Breakfast is just one week away!

On June 7, CUESA's Dacor teaching kitchen in the North Arcade will be transformed into the setting for our annual breakfast gathering. Come delight in spring's abundance and the people who bring it to us every week. A market seller will be at each table to share stories about her or his business. There are three seatings--9:00, 10:00 and 11:00 am. Tickets are $25 per person ($15 for children 2-12), and proceeds benefit CUESA’s education programs. We sincerely hope you can join us! The buffet-style menu includes:

• Farm-fresh scrambled eggs with fava beans, green garlic, and peas or mushrooms
• Herbed potatoes
• Blueberry pancakes with lemon ricotta
• Dandelion green salad with bacon
• Fresh peaches, strawberries, cherries and blueberries with creme fraiche, yogurt, and honey
• Warm breakfast pastries and bread
• Artisan cheeses, handmade jams
• Coffee, tea, and juice

Click here to purchase tickets >

Easy Market Meals begins this Tuesday, June 3!

We are happy to announce the return of our popular cooking program, Easy Market Meals. These free cooking demonstrations, which take place on the first and third Tuesday of each month from June through September, focus on one or two seasonal ingredients in the farmers' market and offer simple ways for home cooks to prepare them. This year, a few of the guest chefs will demonstrate family-friendly meals that are nutritious, quick to prepare, and pleasing to the developing palates of the under eight set. Attendees will learn from professional chefs and accomplished home cooks, sample the featured dishes, and leave with a recipe. Easy Market Meals takes place in CUESA’s Dacor teaching kitchen, located in the North Arcade in front of the Ferry Building.
See the schedule >

Interested in cooking classes? Take our survey!

CUESA is considering offering fee-based public cooking classes in its Dacor Teaching Kitchen in front of the Ferry Building and we would like your feedback. If you think you might be interested in such classes, please take this short (only 5 questions!) survey >

Waste Wise Farm Tour ~ Friday, June 13

We'll visit the Jepson Prairie Organics facility, where the materials deposited in San Francisco's green bins are made into compost. Then, farmer Nigel Walker will take us on a guided tour of nearby Eatwell Farm, where he enriches the soil with loads and loads of compost from Jepson Prairie.
Click here to learn more and buy tickets >

Waste Wise Tip of the Week #2

Freeze your vegetable trimmings and use them later to make soup stock.

Saturday, May 31 ~ Cherry Jubilee

10:30 - Cherry preserving demonstration
Todd Champagne of Happy Girl Kitchen Company - Todd and Jordan Champagne were first introduced to food preservation when they worked together on a farm in Norway in 1999. Back in the states, living on California’s Central Coast, they saw the need to preserve the regional harvest so people could eat a diversity of local produce year-round. Learn more >

11:15 am - Seasonal cooking demonstration
Gabe Cole of Google will demonstrate two of his favorite cherry recipes.

10 am to 1 pm - Cherry tasting
It's the height of cherry season! We'll set up a tasting table of cherries (one variety from each grower); you bring your taste buds. Location: south driveway, near Eatwell Farm.

Tuesday, June 3 ~ Easy Market Meals

12:00, 12:30 and 1:00 pm ~ Seasonal cooking demonstration
Tia Harrison of Avedano's Holly Park Market

Saturday, June 7 ~ Spring Breakfast

There will be no Market to Table programming today due to our Spring Breakfast >

All programs take place in front of the Ferry Building on the north side (unless otherwise noted).

It’s been more than a month now since we launched our Waste Wise Farmers’ Market initiative. Five large Waste Wise stations with compost, recycling, and trash collection have replaced the more than 20 trash bins that formerly dotted the Saturday farmers’ market. We are happy to report that the stations--equipped with bright, clear signage and knowledgeable monitors--are working! Each week, instead of sending about 120 45-gallon bags of garbage to the landfill, we send just seven 35-gallon bags. The rest of the farmers’ market throwaways are now composted and recycled. We have also distributed more than 9,000 reusable tote bags, and more than 6,000 people have signed a pledge to bring a reusable bag every time they shop at the farmers’ market.

In addition to tote bags, there are lots of other things that waste-wise shoppers might want to bring with them to the market. Below are our suggestions for your waste wise farmers’ market shopping kit:

	Tote bag For storing your kit and carrying your purchases		Reusable Produce Bags For potatoes, onions, root vegetables, citrus fruits, etc.
	To-go mug For coffee, tea, and other hot beverages		Reusable plastic tubs For nuts, beans, salad mix, delicate fruits, etc.
	Bottle For water and juice		Used paper & plastic bags For bread, mushrooms, loose produce, greens, etc.
	Cloth napkin For use in place of paper napkins		Utensils For eating at the market

Store your kit near the door, in the trunk of your car, or in any other location that will help you remember to bring it.

See you at the market!

This is the most up-to-date information about which sellers will and won't be attending the market as of Friday, when we send this letter. If there are no changes to a seller's status, they will not be listed. To find out which farmers regularly attend each market, click here. Please understand that there are often last-minute changes--it's the nature of farming!

Saturday, May 31

In/returning: Bernard Ranches, Green Gulch Farm, Hare Hollow, Lucero Organic Farm
Out: The Apple Farm, Juniper Ridge, Knoll Farms, Niman Ranch
Moving to the back Plaza: Marin Roots Farm (between Madison Growers and Allstar Organics)

Tuesday, June 3

In/returning: Bella Viva Farm, Chue's Farm

Returning this month (weather willing): Nectarines, donut peaches, cucumbers, tayberries, ollalieberries, boysenberries, figs, cherry tomatoes, peppers, shelling beans, okra, haricots verts, hydrangeas, corn, tomatillos, new potatoes, wax beans

Plentiful: Cherries, peaches, strawberries, summer squash, raspberries, lettuces, basil, herbs, radishes, peas, onions, carrots, nopales, garlic, rhubarb, fennel, leeks, lilies, sweet williams, pastured eggs, arugula, apricots (will be winding down by the end of the month), blueberries (may be winding down by the end of the month)

Winding down/limited supply: Hothouse tomatoes, sweet pea flowers, artichokes, sugar snap peas

Farms that may be coming in this month (weather willing): Candy Cot, Sierra Cascade Blueberries, Hunter Orchards, G & S Farms, Payne Family Farm, Glashoff Farms

Seasonal vendor items not to be missed: Brochettes and coiled sausages from Fatted Calf, apricot galettes from Downtown Bakery, rhubarb and blood orange conserve from June Taylor, arugula and parsley pesto from The Pasta Shop, prepared raw horseradish from Happy Girl Kitchen Co.

Recipes for June

Zucchini and Mint-Stuffed Squash Blossoms from Brian Streeter, Cakebread Cellars

Shaved Cucumber, Radish & Bottarga Salad with Zinfandel Vinaigrette from Chris Consentino, Incanto

Top Sirloin on Grilled Herb Slab with Almond Crème Fraîche, Greens and Spring Onion Jam from Stephen Gibbs, Hands On Gourmet

Rhubarb-Almond Bars from Aïda Mollenkamp, Food Editor, CHOW

Cocktail ~ Basil Gimlet from Greg Lindgren, Rye