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.

Strawberries

Don't you just love the small of perfectly ripe strawberries. I know the season is just beginning but I'm already addicted. Alone, topping off fresh yogurt, or mixed with onions and spices to make a salsa for salmon...yum!
Photo: Dava Guthmiller

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:

Asparagus

I have had asparagus shaved and raw in salads, smooth and creamy in soups, grilled, and my favorite, topped with a poached egg and bread crumbs. And if you really want to spoil yourself drizzle truffle oil on top of that. These are also one of the most classic finger foods!
Photo: D. Guthmiller

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:

Summer Squash

Summer squash are now available at your farmers markets in all shapes and sizes. Try cooking with a flying saucer or zucchini (commomly refered to as it's French name, courgette). No matter what they're called, they are great on the grill, roasted in the oven, and thrown on summer pizzas.
Photo: Dava G.

Tomatoes

Summer is finally here! Heirloom, Roma and many more interesting varieties of tomatoes are now at farmers markets across the country. Sweet and fragrant, they are delicious on their own, made into sauces or combined with fresh mozzarella and a few sprigs of basil for a classic caprese salad.
Photo: Dava G.

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.

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