Seven Reasons to Visit East Bay Farmers’ Markets This Fall

| September 20, 2013 | 1 Comment
  • 1 Comment
East Bay farmers' market. Photo: Laura McCamy

East Bay farmers’ market. Photo: Laura McCamy

Post by Laura McCamy at Oakland Local (6/18/13)

As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves:

Dirty Girl Produce Shelling Beans

Dirty Girl Produce Shelling Beans. Photo: Laura McCamy

Dirty Girl Produce Shelling Beans. Photo: Laura McCamy

My southern daddy taught me to love a good pot of pinto beans. The only thing better is fresh shelling beans. Dirty Girl Produce and La Tercera both sell cranberry beans, cannellini and other varieties. I find the act of shucking the pods of big black coro negro beans relaxing. Boil in salty water and you will have tender beans in under 2 hours. They are great in soups by themselves: starchy, salty packets of deliciousness. Dirty Girl Produce (which offers other unusual delights, such as heirloom cabbage): Tuesday South Berkeley market; La Tercera: Saturday Berkeley market.

Cultured Pickles

Cultured Pickles. Photo: Laura McCamy

Cultured Pickles. Photo: Laura McCamy

The only thing better than a fresh cucumber is a good pickle. One of my favorite pickles is made by Cultured, purveyors of a variety of pickled vegetables, sauerkraut, and kombucha. Try the spicy cucumber pickles and get a bonus: a spicy pickled pepper to cut up and add to a salad and soup for some extra punch. Cultured: Tuesday South Berkeley and Saturday Berkeley markets (and in their Berkeley shop).

Tomatero Farm Strawberries

Tomatero Farm Strawberries. Photo: Laura McCamy

Tomatero Farm Strawberries. Photo: Laura McCamy

I always thought a strawberry was just a strawberry — until Tomatero Organic Farm offered me a chance to compare an Albion (firm, hollow inside – just what I think of when I think “strawberry”) to a Seascape. The floral tones of the Seascape are gone for the season, but you can still try sugary Rosas and large, colorful Sweet Anns, which have a tropical, fruity flavor. Pick out your favorite Tomatero Farm strawberry at the Temescal, Grand Lake or Montclair markets.

Full Belly Farm Pastured Eggs

Full Belly Farm Pastured Eggs. Photo: Laura McCamy

Full Belly Farm Pastured Eggs. Photo: Laura McCamy

Pastured eggs, laid by outdoor chickens who eat a varied diet, offer more nutrition than commercial eggs plus dazzling orange-yellow yolks. If you don’t have cluckers in your back yard, Full Belly Farms eggs are the next best thing. Both Full Belly and Riverdog Farms bring pastured eggs to the Tuesday South Berkeley market, so you have two chances to lay your hands on a dozen (though the eggs are often gone by 5 pm – it is good to shop early). The South Berkeley Tuesday market is the only East Bay stop for Full Belly Farm’s many unusual offerings, including locally grown popcorn, dried beans and wool from their sheep. If you want an egg you can safely eat over easy, or even the very old school soft-boiled, hit the Tuesday South Berkeley one. Full Belly Farm: Tuesday, South Berkeley market; Riverdog Farm: Saturday, Tuesday and Thursday Berkeley markets.

La Tercera Dragon Tongue Beans

When I was a kid, green beans were my favorite vegetable. There is something about the delicate fuzz on a fresh green bean that makes me feel like I’m ten years old and school is out. Dragon tongue beans take me right back there, only better. These long, flat beans are look like Romano beans with purple striations. I know only one place to get them: La Tercera at the Saturday Berkeley market. Dragon tongues are best lightly steamed with a bit of salt and butter; they have the satisfyingly rubbery texture of a bean that bites back. I taste a summer garden every time I bite into one. La Tercera specializes in unusual varietals and rare vegetables. La Tercera: Saturday Berkeley market, through the fall and early winter.

Riverdog Farm Carrots

Riverdog Farm Carrots. Photo: Laura McCamy

Riverdog Farm Carrots. Photo: Laura McCamy

The fact that Riverdog Farms grows carrots in three colors (traditional orange, pale off-white and pretty purple) is less thrilling than what’s inside. A plain old orange carrot from Riverdog is not just like any other — it is noticeably sweeter. In a perfect world, I would feed only Riverdog carrots into my hungry, hungry juicer. Riverdog is between carrot harvests right now; expect a fresh crop in October, just in time for all your holiday cooking needs. Riverdog Farm (which sells a wide variety of fruits and vegetables): Saturday, Tuesday and Thursday Berkeley markets.

Triple J Fresh Ginger

You can buy ginger in the produce section of most supermarkets, but you will find white ginger grown in Pacifica only at the Triple J table at the Berkeley Saturday market. The farm is so tiny that they only come out once a month. It’s worth a special trip for the ginger: fresh, crunchy, juicy and vastly better than the dry, stringy stuff you are liable to find on grocery shelves. Until I tried Triple J’s fresh root, I didn’t know how delightful ginger root is when it’s truly fresh. Triple J (which also sells plum cider and apple cider vinegars, among other rare treats): first Saturday of the month, downtown Berkeley market.

What’s your favorite farmers’ market find?

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Category: farmers and farms, farmers markets, Oakland Local

About the Author ()

Oakland Local, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA
  • Chris J

    I love farmer’s markets…I love small, Indy artisan producers of foodstuffs, and I love that they are saving so many lost varieties of produce that agribusiness has shuffed off and out of circulation. For that matter, I have nascent hopes of being an artisanal producer myself at some point so I follow this niche market fairly closely, ask lots of questions to the small producers who come to stores to do demos, but…but…

    Christ on a plate–!! It’s often so damned expensive, the province of upper middle class privilege or the lower or middle class extremely health conscious, neither of which I can place myself. Health conscious, yes. But also economy-minded, as well.

    Over the past few years I’ve paid more attention to my food purchases, eating smaller amounts of meat, smaller portions, getting my weight back to healthy levels, etc. I’ve included some organic produce into my regimen, though, and am considering some of the sources of better meat choices given my reduction in meat purchasing, but still…one might hope that as more and more people move away from big agribusiness food sourcing to what may be a growing segment of smaller producers opting to provide only locally, perhaps the prices will become more…affordable. I think their pricing is reasonable given their scale, but too often, its not in my budget.

    Some may argue that I am being short sighted by eating more commercially grown produce and run a higher long-term health risk…all good points. Those people don’t have to live on my budget. Just sayin’.