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Ferry Plaza Farmers Market San Francisco

CUESA E-Letter: Joan Gussow

CUESA E-Letter: Joan Gussow

CUESA E-Letter: Joan Gussow

CUESA’s Weekly E-letter – January 28, 2011

This Week’s Shopping List
Enjoy the seasonal variety of the Ferry Plaza Farmers Market.

Bloomsdale spinach
Broncha cheese
Pepper cress
Asian pears
Dobashi Beni satsuma mandarin marmalade
Baby beets
Brussels sprouts
Smoked cider brined pork chops
Erbette chard
Ranunculus
What’s in Your Bag?
Shopper: Stephanie

Product: Oro Blanco grapefruit from Hamada Farms

Stephanie was stocking up on all things bright and citrusy.

Bourbon Black Walnut Sundae

Recipe by Connie Green and Sarah Scott, authors of The Wild Table: Seasonal Foraged Food and Recipes (Studio, October 2010)

Ingredients

Bourbon caramel sauce

cup light brown sugar

1 cup granulated sugar

cup light corn syrup

4 tablespoons ( stick) unsalted butter, cut into 8 pieces

? teaspoon kosher salt

1 cup heavy cream

3 tablespoons bourbon

teaspoon fresh lemon juice

cup coarsely chopped black walnuts

cup bourbon

1 pint French vanilla ice cream

Curious about public transport and parking options for the market?

Special Events and Announcements
First 50 Freebies in February ~ Starts Tuesday!
Starting Tuesday, February 1, early weekday shoppers at the Ferry Plaza Farmers Market will be rewarded just for showing up. Beginning at 10 am every Tuesday and Thursday in February, CUESA will issue acoupon redeemable for a fresh farmers market treat to the first 50 people who claim it. Come to the info booth to collect your freebie and you’ll get a free recipe to go with it. This week: a mixed bunch of beets form County Line Harvest!

Urban Chickens Class ~ February 10

Hops to Homebrew ~ February 17

Shopping with Commonwealth’s Jason Fox

CCA Farm Lunch and Dinner Series ~ February 10

Urban Agriculture Hearing ~ February 17

Programs in the Market
Saturday, February 5 ~ Market to Table
11:00 am – Seasonal cooking demonstration and book signing

Terry Walters, author of Clean Food and Clean Start

Tuesday, February 8 ~ Food Wise Booth
12:30 ’til whenever the food runs out – Sarah Henkin, CUESA’s market chef will give out recipe cards and samples of a simple meal made with market ingredients. She’ll also be on hand to offer advice for all your seasonal meal planning.

Saturday, February 12 ~ Market to Table

Alice Medrich, author of Chewy Gooey Crispy Crunchy: Melt-In-Your-Mouth Cookies

11:45 am – Seasonal cooking demonstration and book signing

Isa Moskowitz, author of Appetite for Reduction

A Chat with Joan Gussow
Novella Carpenter: I read your essay from 1985 called “A Modest Proposal” (based on the Jonathan Swift satire of the same name) and you proposed that — gasp! — upwardly mobile people start eating local food. You’ve said this is one of your favorite essays; I’m wondering how you feel about being able to predict the future.

Joan Gussow: I’m not sure I predicted the future. I wrote a book called The Feeding Web: Issues in Nutritional Ecology in 1978 which was based on a class I was teaching through the early 70s. It was about population, hunger, pollution, the global food supply, advertising…a whole host of issues. And I don’t think I can even look at that now. It makes me very upset because it could have been published yesterday. Nothing’s happened. When it came out one of the reviewers said, “Many of the problems she identifies have already been solved.” And I said, “What planet are you living on, sir? None of those problems have been solved!”

NC: What you think about the idea that only the “upwardly mobile” can afford to eat good, local food?

JG: I’ve never had that problem. When I started gardening, the neighbors were just happy to see us taking care of the place.

The people who thought badly of me were the nutritionists. I was thought of as a very strange person because I wanted people to know about their food and where it came from. Nutrition is defined as what happens after the swallow, and anything that happened before the swallow didn’t exist. And that’s the only reason I became a leader. I said, “No, that’s not right.” I came into this profession concerned about world hunger and nobody else was all that concerned.

NC: So people like you and I grow food, and we can and preserve a lot of it. Sometimes when I’m on my 50th jar of tomatoes and Bill wanders in from fixing a car and says, “We need more tomatoes!” I can get kind of cranky. I’m just wondering if you ever felt that gender divide and what you’ve thought of it.

JG: Oh my husband loved being in the garden! He’d point out everything that needed doing! Seriously, though — my theory is that men are more controlling. And to grow food you have to let nature be in charge. You can’t say, “Oh, I’m not feeling like picking those tomatoes today. I’ll do it tomorrow,” because they might be rotten by then. My husband didn’t want to be controlled by anything, including nature. But I believe we have to be willing to be controlled by nature; as someone once said: “Once we have full control over nature, it’s over.”

Market Update
This is the most up-to-date information about
which sellers will be attending the market as of today. If there are

Saturday, January 29
Returning: Bariani Olive Oil, Hapa Ramen (now making regular appearances on the last Saturday of every month)

Out: Les Elements Patisserie, Knoll Farms, Capay Canyon Ranch

Out: Blossom Bluff Orchards, Frog Hollow Farm (for the season)

Thursday, February 3
no changes

Seasonality Synopsis for January
Returning and plentiful this month (weather willing):

Asian greens, fennel, cabbages, nettles, sunchokes, pea sprouts, green garlic, blood oranges, collard greens, cherimoyas, tulips, flowering branches, winter squash, onions, spinach, Meyer lemons, radishes, grapefruit, root vegetables, chicories, cruciferous vegetables, kumquats, lettuces

Winding down/limited supply:

Potatoes, peppers, eggs, Brussels sprouts, avocados, apples and pears (available from cold storage only at this time)

Farmer and Vendor items not to be missed:

Apple butter at Hidden Star Orchards, Fukumoto oranges at Tory Farms, Santa Maria Pinquito beans from Rancho Gordo

Featured Recipes for January

CUESA 2011. Please ask permission before reproducing.

Network for Good
see it online.

Share This:

~ This is the Weekly E-letter of the
Center
for Urban Education about Sustainable Agriculture ~

 

½ cup light brown sugar

½ cup light corn syrup

4 tablespoons (½ stick) unsalted butter, cut into 8 pieces

¼ teaspoon fresh lemon juice

¾ cup coarsely chopped black walnuts

¼ cup bourbon

See the complete recipe >

Starting Tuesday, February 1, early weekday shoppers at the Ferry Plaza Farmers Market will be rewarded just for showing up. Beginning at 10 am every Tuesday and Thursday in February, CUESA will issue a coupon redeemable for a fresh farmers market treat to the first 50 people who claim it. Come to the info booth to collect your freebie and you’ll get a free recipe to go with it. This week: a mixed bunch of beets form County Line Harvest!

This unique, two-part Urban Kitchen SF class taught by Nicole Kramer, urban homesteader and owner of FARMcurious, will give participants a hands-on and practical introduction to everything they’ll need to know to make the leap into keeping city chickens (includes an optional a field trip to Nicole’s Oakland chicken coop).
Reserve a spot.

Just in time for SF Beer Week and Good Food Month, Urban Kitchen SF is hosting its second Hops to Homebrew workshop with local homebrewer Eric Denman. Nigel Walker of
Eatwell Farm will be there to talk about his homemade malt, which will be used to brew an in-class batch of beer. The workshop will teach participants both the entry-level approach (extract brewing, partial boil) and the advanced approach (full grain, full boil). Each participant will take home an extract starter kit, complete with all of the ingredients needed to make a batch of delicious brew.
Learn more.

CUESA market manager Lulu Meyer makes it a habit to spend time with a different chef in the market every week. Lulu caught up with Jason Fox (former executive chef at Bar Tartine and co-founder of Mission Street Food) as he perused the winter greens in our Tuesday market recently, dreaming about spring. Read about it
on 7×7.

Thanks to a collaboration with CUESA, the California Culinary Academy (CCA) is initiating a second year of farm-centric lunches and dinners in their student restaurant, Technique. The prix fixe meals mark the culmination of each class’ culinary education. The first event of the year — lunch from 11:30 am to 1 pm or dinner from 6 to 8 pm — will feature winter greens and other vegetables from
Marin Roots Farm. Tickets available
through Open Table.

While backyard gardening has seen a renaissance in recent years, commercial urban farming in SF has been hindered by a time consuming and cost prohibitive permitting process (Little City Gardens learned this
the hard way last year). The good news is the Mayor’s office and the Planning Department have made a proposal to update the city’s zoning laws to explicitly permit gardens in all areas of the city and officially allow for the sale of produce grown in these gardens
(read more on SF Gate). Some urban farming advocates — including the San Francisco Urban Agriculture Alliance (SFUAA) — worry that the proposal includes barriers (a fencing restriction, a $300 fee, etc.) that could keep small farming operations from getting off the ground. On February 17th, a public hearing will allow interested city residents to join the conversation. See SFUAA’s
advocacy toolkit.

Joan Dye Gussow has been
called the “matriarch of the eat-locally-think-globally food movement.” The octogenarian is a professor emerita and former chair of the Nutrition Education Program at Columbia University and is perhaps best known for her early writing linking the field of nutrition with hunger, food policy and environmental issues. Lately she has written about gardening in New York’s Hudson Valley in her books This Organic Life: Confessions of a Suburban Homesteader and
Growing, Older. This week Gussow appeared at the Commonwealth Club in conversation with the Bay Area’s own Novella Carpenter, urban farmer and author of the book
Farm City: The Education of an Urban Farmer. What follows is an edited excerpt of their conversation.

NC:  What you think about the idea that only the “upwardly mobile” can afford to eat good, local food?

The people who thought badly of me were the nutritionists. I was thought of as a very strange person because I wanted people to know about their food and where it came from. Nutrition is defined as what happens after the swallow, and anything that happened before the swallow didn’t exist. And that’s the only reason I became a leader. I said, “No, that’s not right.” I came into this profession concerned about world hunger and nobody else was all that concerned. 

 NC: So people like you and I grow food, and we can and preserve a lot of it. Sometimes when I’m on my 50th jar of tomatoes and Bill wanders in from fixing a car and says, “We need more tomatoes!” I can get kind of cranky. I’m just wondering if you ever felt that gender divide and what you’ve thought of it.

Hear an interview with Joan Gussow on Edible Radio.

no changes to a seller’s status, they will not be listed. You’ll find a
list of which farmers regularly attend each market here. Please understand that there are often last-minute changes — it’s the nature of farming!

Featured Recipes for JanuaryCarrot Soup with Chile-Peanut Pesto from Bibby Gignilliat of Parties That Cook!

Spanish Tortilla with Nettles and Potatoes from Sarah Henkin, CUESA’s market chef

Citrus Salad with Honeycomb Bruschetta from cookbook author Stephanie Rosenbaum

Butternut Squash Custard with Brown Butter and Candy Cap Mushroom Streusel from Luis Villavelazquez of Les Elements Patisserie

www.cuesa.org

© CUESA 2011. Please ask permission before reproducing.

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