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05/25/10 | by slowfoodsf | SF Events

DSCN0749On May 12, in honor of SF Bike Week, forageSF teamed up with the Disposable Film Festival to bring San Franciscans an underground farmers’ market plus a bike-in movie night.  I was there for a taste of the festivities.

The Underground Farmers’ Market conceived by Iso Rabins of forageSF is a gathering place for cooks, foodies, and those who want to share their wares with the public but don’t have the means to participate at a regular farmers’ market.

Attendants were encouraged to bike to the event, sample and buy some homemade goodies before settling down to watch selected short films made on non-professional devices ranging from cellphones to web cams.

Some highlights of the market included Raw Daddy’s, selling raw, vegan cone-filled treats.  With one bite of the lemon macaroon cheesecake cone, my preconceptions of raw food were completely changed.  Who’d ever think raw could be so sinfully good?

Flaxseed Cones for both sweet and savory concoctions

Flaxseed Cones

James Hall aka Raw Daddy serving up some of his raw, vegan concoctions

James Hall aka Raw Daddy serving up some of his raw, vegan concoctions

Then there was mmm, butter! serving delicious batches of flavored butter made from small batches of organic cream.  The maple and bacon butter was especially good.

mmm, butter! offerings

mmm, butter! offerings

forageSF had its own offering of pork belly from Marin Sun Farms sandwiched in fluffy buns with pickled veggies and wild onions.  The pork belly bun was excellent: the meat was tender and flavorful and went very well with the acidic crunch of the pickled veggies.

DSCN0709

a close-up of the pork belly bun, yum!

a close-up of the pork belly bun, yum!

There were many great vendors, all with interesting stories to tell about how they got to the Underground Farmers’  Market.  For many, it’s about a passion for food, especially food prepared with interesting and quality ingredients—from local farms, home grown, or freshly foraged.  Here are some pictures of other vendors and the event:

Goat Cheese from Flosa Creamery

Goat Cheese from Flosa Creamery

Sandwiches and bread from Challahback

Sandwiches and bread from Challahback

Kraken Candy

Kraken Candy

Making fresh dosas

Making fresh dosas

Ladies of Luscious Liquids

Ladies of Luscious Liquids

a crowd around Maggie May's Bacon Sweets

a crowd around Maggie May's Bacon Sweets

bacon IPA caramels

bacon IPA caramels

attendees noshing on platter of food including bahn mi burgers from KitchenSidecar

attendees noshing on platter of food including bahn mi burgers from KitchenSidecar

Crowd at the market

Crowd at the market

Talking with the vendors at the Underground Farmers’ Market really made me think about my own passion for food.  It was refreshing that many of the vendors were in there 20′s and 30′s and already engaged in socially responsible ways of preparing food.  They prove that cooking the slow way can be delicious, inventive, hearty, and intensely satisfying, not only for the body, but to the taste buds.

The challenge we  face in our daily lives is to allot time out of our busy schedules to cook and experiment with food.  This an especially important challenge when there are children in our lives.  CNN recently reported nearly 1 in 5  four-year-olds are now obese.  While the problem is multi-fold, the family environment remains an important piece to the puzzle.  If we instill our passion for food in our children, chances are down the line, they will be make better choices.

Cooking should be playful, inventive, and worth the additional time and effort it takes.  So next time you are in the prepared food aisle at the grocery store, take a minute and consider your alternatives.  Cook with the children in your lives, take them to farmers’ markets, teach them to be inquisitve and curious about food.  As the Underground Farmers’ Market shows us, there are many ways to get involved.  So get out there and whet your appetite for slow food!

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