In The Market | Slow Food San Francisco convivia of SlowFood

Alemany Farmers Market
100 Alemany Blvd.
Every Sat 7:30am to 5pm

Bayview/Hunter’s Point
Bayview Opera House, 4705 Third Street
Every Wed 8:30am to 12pm, mid-May to November

Crocker Galleria
Crocker Galleria, 5o Post Street
Every Thurs, 11am to 3pm

Divisadero Market
Grove and Divisadero
Sun. 10am to 2pm

Ferry Plaza
Ferry Building, Pier 1
Tue. & Thurs. 10am to 2pm, Sat. 8am to 2pm

Fillmore
Fillmore St. at O’Farrell St.
Every Sat 9am to 1pm

Heart of the City
Market Street between 7th and 8th Streets
Every Wed 7:00am to 5:30pm,
Every Sun 7:00am to 5:00pm

Inner Sunset Market
In the parking lot between 8th and 9th (South of Irving St.)
Sunday from 9am to 1pm

Kaiser Hospital
2425 Geary Street
Every wed 10am to 2pm

Noe Valley
3861 24th St.
Every Sat 8am to 1pm

Parkmerced
Serrano Dr. and Arballo Dr.
Every Sat. 10am to 2pm

Stonestown Mall
Near San Francisco State University.
Year Round 9am to 1pm

Buying from San Francisco's farmer's markets is one of the best ways you can eat and be “slow”. There are many benefits to buying from local producers. You get to support your local community economically and cut down on the fossil fuels used to ship "conventional" food across the country (or in some cases, the world). Plus, the produce is fresher, and therefore tastes better.

Each month brings abundant produce and other farm fresh products to our local farmers' markets. See what's typically in our local farmers' markets month to month and what we have found recently in our visits. Source: The Local Foods Wheel for the San Francisco Bay Area by Maggie Gosselin, Sarah Klein, and Jessica Prentice.

Kumquats

Would love to get some of your recipes for the best use of these little guys. I've usually had them as a garnish or candied.
Photo:

King Trumpet Mushrooms

Also know as king oyster mushrooms, these are some of my favorite fungi. From cap to stem the texture is slightly firm and a little chewy, in a good way. They have a decidedly meaty flavor and are absolutely wonderful sauteed or broiled in a little olive oil and garlic. You can even broil them to crispness and each them like chips. Oh so good.
Photo:

Beets

Beets can be found in the market year round, but that doesnt mean you should put off cooking with them! A Summer time salad of beets, goat cheese, fennel and citrus is my favorite way to enjoy this sweet vegitable.
Photo: Dava G.

Sweet Potatoes

This the season for sweet potatoes and yams. I prefer the more savory sweet potato, roasted till a little brown and caramelized on the bottom, sprinkled with salt and EVOO. I leave the marshmallow covered dished to the sweet tooth type.
Photo:

Brussel Sprouts

Still on the stock or loose and ready to cook, brussels are a great source of Vitamins A and C, folic acid and fiber. They taste wonderful sauteed with shallots and tossed with sun-dried tomatoes.
Photo: Dava Guthmiller

Sunchokes

I have to admit this is one of my favorite roots. Like celery root, sunchokes are a great substitute for potatoes: roasted, pureed, or in a gratin. Thier flavor is a cross between artichoke and potato.
Photo: Dava Guthmiller

Navel Oranges

Try navel oranges in your chicory salad. Or simply as a source of Vitamin C with the rest of the winter citrus to help get over your colds.
Photo: Dava Guthmiller

Leeks

With a very mild onion flavor, leeks amazing when braised in broth and a little cream. Top it with a sprinkle of cheese and bread crumbs - side dish heaven.
Photo: Dava Guthmiller