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Celebrate National Farmers' Market Week!
It's National Farmers' Market Week, and this year we're celebrating the important role farmers' markets play in creating a more sustainable, just, and resilient local food system.
When you buy directly from local California farmers and food producers at the Berkeley Farmers' Market, you are not only getting the freshest and healthiest foods, but also you are supporting your local economy, putting money directly in the pockets of California farmers and businesses, who in turn reinvest in their communities through job creation and land stewardship.
There is no greater evidence of the value of your local farmers' market than now, in the midst of the greatest health crisis of our lifetime, when we find more community members shopping at our open-air markets and buying more when they shop. The everyday benefits that the markets have always provided -- wholesome, immunity-boosting, in season fruits and vegetables; open-air shopping with room to spread out; and a wide variety of local farmers who are informed about their products and ready to share what they know -- are proving to be extra valuable at a time when we are all reassessing what truly supports our health and wellbeing. Check out this great new video from our colleagues at the California Alliance of Farmers' Markets:
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| | Farmers' Markets Are Essential and Safe |
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Ripe Now! Tomatillos
Tomatillos also known as the Mexican husk tomato or groundcherry is a part of the nightshade family (think tomatoes, peppers, eggplant, potatoes). The wild tomatillo was found all around the Americas, but had the most diversity in Mexico. Scientists have even discovered a tomatillo fossil in Patagonia dating back to about 52 million years ago! So yeah, they've been around awhile.
Tomatillos were an important part of the Mayan and Aztec cultures, and is a major staple in Mexican food today. One of the most common dishes it is used in is salsa verde. This plant can be harvested at different stages in development, which determines the flavor and sweet and sourness of the fruit. Because of this, tomatillos can be a very versatile food. They can be eaten raw, cooked, or dried and are used in soups, curries, salads, stir fries, cooking with meat, deserts, and even marmalades!
To prepare tomatillos for cooking, you need to peel off their papery husk. Underneath the husk is a sticky compound (used to ward off insects), so after you remove the husk, you'll need to run the green fruit underneath running water or soak them in a bowl of water for 5 minutes to get the sticky substance off. Once you do that, you're ready to get cooking!
Storage Tips: Ripe tomatillos can be kept in the refrigerator for about two weeks. They can also be frozen whole or sliced.
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Recipe: Tomatillo Salsa
From The New Vegetarian Cooking for Everyone by Deborah Madison. Available at our EcoStore, call to order this great book for curbside pick up!
Salsas made from these free husked tomato-like fruits have a pleasantly tart bite. A little pureed chipotle chile is also very good in this salsa. Makes about 1 ½ cups.
Ingredients 8 ounces tomatillos, husked 2 serrano chiles, quartered lengthwise ½ small white onion, sliced 5 cilantro sprigs ½ teaspoon sea salt
Directions Put the tomatillos in a saucepan with water to cover. Bring to a boil, then lower the heat and simmer until they're dull green, about 10 minutes. Drain. Puree in a blender with the chiles, onion, cilantro, and salt. Chill before serving, unless you're serving it with enchiladas--then it should be warm.
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Current Vendors
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Tuesday South Berkeley
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Thursday North Berkeley
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Saturday Downtown Berkeley
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Kaki Farms
Massa Organics
Oya Organics
Brokaw Ranch Co.
Swanton Berry Farm
Full Belly Farm
Flying Disc Ranch
Blossom Bluff Orchard
Solano Mushroom
Dirty Girl Produce
Kashiwase Farm
Stepladder Creamery
Riverdog Farm
Smit Farms
Avalos Farm
Lou Vue Farm
Blue Heron Farms
Peach Jamboree
Frog Hollow Farm
Lucero Organics
Good Faith Olives
Little Fish Co
Queen of Sheba Honey
Phoenix Pastificio
Three Stone Hearth
Soul Flower Farm
Base Camp Bakery
Bolani
Fruit Tree Smoothies
Tamales La Oaxaquena
Andy's Thai
Donna's Tamales
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Hudson Fish
Lucero Organics
Happy Boy Farms
Green Thumb Organics
Massa Organics
Golden Rule Organics
E&H Mushroom Farm
Riverdog Farm
Frog Hollow Farm
Kashiwase Farm
Phoenix Pastificio
Big Little Bowl
Donna's Tamales
All Things Sharp
Morell's Bread
Upland Apiary
Three Stone Hearth
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Vang Family Farm
Brokaw Ranch
Swanton Berry Farm
Avalos Farm
Kaki Farm
Good Faith Farm
Golden Rule Organics
Guru Ram Das Orchard
Lifefood Gardens
Gattonelli
Achadinha Cheese Co.
Hudson Fish
Kashiwase Farm
Happy Boy Farms
Stepladder Creamery
True Grass Ranch
Solano Mushroom
Riverdog Farm
Smit Farms
Four Sisters Farm
Bariani Olive Oil
Blue Heron Farm
Peach Jamboree
Frog Hollow Farm
Off Beet Farm
Pomo Tierra Orchard
Higher Land Coffee
Tony's Kettle Corn + Crepes
Andy's Thai
Tamales La Oaxaquena
Cafe Zambala
All Things Sharp
Beber Almond Milk
Big Little Bowl
Soul Flower Farm
Queen of Sheba Honey
Your Way to Life Granola
Laguna Gardens Bakery
Cultured Pickle Shop
Morell's Bread
Obour Hummus
Phoenix Pastificio
Bolani
Coracao
Primavera Tamales
Bun Bao (New!)
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Events
Saturday | August 8, 2020 | 11:00 am - 1:00 pm
In any growing season, wet or dry, water conservation in the garden and landscape benefits both the gardener and the environment. Learn the many ways that you can plant while reducing water use.
"Sustainable Practices for Waterwise Gardening" will show you how you can do your part to protect this vital resource by teaching permaculture and sustainable techniques for your home garden. Lori Caldwell, owner of Compost Gal Consulting will cover topics that include sheet-mulching, the benefits of compost and mulch, bio-intensive edible gardening, hydrozoning, using recycled water, drip irrigation and the utilization of native plants. Register Today!
First Class | Saturday | August 22, 2020 | 11:00 am - 1:30 pm
Food waste is the third biggest contributor to Global Warming! In Alameda County alone, food scraps and food-soiled paper make up approximately 35% of what households discard.
Where and how can you get involved? Join the Zero Waste Kitchen Challenge and be one of 40 participants learning how to track and reduce their own food waste while preparing and cooking dishes that use ingredients otherwise tossed in the garbage.
Each class will culminate in a virtual 3-4 course meal. While eating, students will share food tracking journals and share their food waste reduction experiences. Register Today!
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Farmers' Market Hours & Locations
EBT and WIC Fruit & Vegetable checks gladly accepted and Market Match incentives distributed at all markets.
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South Berkeley
Tuesdays, 2 - 6:30 pm
Adeline St. at 63rd St.,
Berkeley
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Thursdays, 3 - 7 pm
Shattuck Ave. at Vine St., Berkeley
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Downtown Berkeley
Saturdays, 10 am - 3 pm
Center St. at MLK Jr. Way, Berkeley
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[Photo credit: Berkeley Farmers' Market Staff]
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