 |
|
Ripe Now! Peppers
Peppers, also known as the genus Capsicum, is a flowering plant in the nightshade family. They are a complex vegetable (or fruit depending on how you look at them) with various bright colors, shapes, and flavors from sweet and mild to super spicy. There are about 20-27 species within the Capsicum genus, and South America has the highest diversity in wild growing peppers (Bolivia) and cultivated varieties (Peru).
Capsinoid is the chemical in peppers that creates the "burning sensation," and the different levels of this chemical in a pepper determines the spiciness, which is rated on the Scoville Heat Index. You can build up your tolerance of spicy foods by incorporating more spice, slowly. And if you end up taking it a little too fast, don't drink water (which will just spread the hotness around your mouth), but drink milk instead (which will bind with capsaicin to wash it away).
Peppers have been used in traditional medicine and modern medicine alike in many cultures and is a powerful pain reliever. Now is the time to try out all the varieties the season has to offer! Anaheim, Poblano, Shisito, Padron, Jimmy Nardellos, Gypsy, Jalapeno, bell peppers, and more! Visit Avalos Farm, Off Beet Farm, Riverdog Farm, Full Belly Farm, Lucero Organic Farms, Peach Jamboree, Vang Family Farm, Golden Rule Organics, and Oya Organics.
Storage: Store peppers in a cool room for a couple of days, if you plan on using them after a couple days. Put them in the crisper in the fridge to stay fresh longer. Wash peppers right before use because the wetness will decrease the amount of time you can store them. Thinking about drying your peppers? Here are some tips.
|
|
Recipe: Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives
From Deborah Madison's book In My Kitchen
Ingredients 1 cauliflower (about 1 ½ pounds) 2 tablespoons olive oil 1 onion, finely diced 1 red pepper, diced into ½-inch squares 1 yellow pepper, diced into ½-inch squares 2 pinches of saffron threads 1 plump garlic clove, minced ½ teaspoon red pepper flakes, or less Sea salt and freshly ground black pepper 4 tablespoons finely chopped parsley, or a mixture of fresh oregano and parsley 8 oil-cured olives, halved or chopped Crumbled feta or manouri cheese Pasta, rice, or quinoa, to serve
Directions Cut the cauliflower into small florets and dice the core. Steam both over boiling water for 2 to 4 minutes, or until the cauliflower is on the verge of being utterly tender but is not quite there. Set it aside but don't discard the steaming water.
Heat the oil in a wide skillet. Add the onion, peppers, and saffron. Cook over medium heat, stirring frequently, until the onion is cooked, 6 minutes or so. The steam that the vegetables release will activate the saffron so that it stains and flavors the onion. Next add the garlic, red pepper flakes, 1 teaspoon of salt, a few big pinches of the parsley, and finally the steamed cauliflower. Toss all together, add ½ cup of the water left from steaming the cauliflower, and cook over medium heat until the cauliflower is fully tender. Taste for salt, season with pepper, and toss with the remaining parsley and the olives. Serve as is, or over pasta, rice, or quinoa.
------
|
Current Vendors
|
Tuesday South Berkeley
|
Thursday North Berkeley
|
Saturday Downtown Berkeley
| |
Billy Bob Orchards
Kaki Farms
Massa Organics
Oya Organics
Brokaw Ranch Co.
Full Belly Farm
Flying Disc Ranch- back 9/8
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
Little Fish Co
Queen of Sheeba 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
|
Hudson Fish
Lucero Organics
Happy Boy Farms
Green Thumb Organics
Massa Organics
Golden Rule Organics
Pomo Tierra Orchard
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
|
Vang Family Farm
Brokaw Ranch
Billy Bob Orchards
Avalos Farm
Kaki Farm
Good Faith Farm
Guru Ram Das Orchards
Golden Rule Organics
Lifefood Gardens
Flying Disc Ranch
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
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
Your Way to Life Granola
Queen of Sheeba Honey
Soul Flower Farm
Laguna Gardens Bakery
Cultured Pickle Shop
Morell's Bread
Obour Hummus
Phoenix Pastificio
Bolani
Coracao
Primavera Tamales
Bun Bao (New!)
Abrothacary
|
|
Wildfire Update
As we are all feeling the impact of wildfires across the state, please hold our farmers and vendors in your thoughts as they may be experiencing frightening circumstances. Berkeley Farmers' Markets are committed to staying open year-round in order to support the livelihood of our small farmers. We plan to operate markets on their usual schedule. Please check our website, social media, and/or email newsletter for any updates regarding this.
Staying Safe
When shopping at the market during times of poor air quality, please take precautions to keep yourself safe. Check out the air quality near you. If you have a sensitive medical condition, consider staying indoors to stay healthy. Limit your time outside and wear an N95 mask, if you have one (must be worn with cloth covering over the valve) or a KN95 mask. As per City of Berkeley COVID-19 safety guidelines, please do not wear masks with one-way valves unless covered as they do not protect transmission of COVID-19.
|
Meet Aimee Hutton!
Temporary Farmers' Market Manager and On-Call Staff
|
|
Why do you enjoy working at the farmers' market?
I love everyone I work with at the Ecology Center. I'm grateful to work on a team that inspires and lifts me up amidst some of the most delicious food CA has to offer.
What are some reasons you like to work with the Berkeley community? The Berkeley community is engaged and knowledgeable on a range of topics, and they stay curious. As someone who's relatively new to the Berkeley community, it's great to meet people who have lived here for decades and hear about their experiences.
What are the most challenging parts about your job? There's always more to learn about farming, nutrition, Certified Farmers' Markets, and all the work we're doing at the Ecology Center. I wish I had all the answers, but sometimes I just don't!
What is one farmers' market food you can't go without? Lately, I'm obsessed with oranges from Kaki Farms, and I'm looking forward to when Happy Boy melons are back in season! What's the funniest thing that's ever happened at the market? Recently there was a horse in market. I wasn't there to see it, but the video footage and ensuing jokes made me chuckle.
What is a hobby or interest that you have outside of working at the market? I love to sing and have participated in choirs from a very young age. Unfortunately, my most recent concert was postponed due to the pandemic, but I'm looking forward to getting back in rehearsal as soon as possible.
---- Did you know that California certifies its farmers' markets to ensure that the farmers grow what they sell at the market? These special regulations also require a Market Manager be at all Certified Farmers' Markets. These folks ensure that the markets are following the agricultural and health department regulations. In addition to that job, these folks work on recruiting and organizing the vendors, liaise with local city staff, promote the markets, and ensure markets are a safe community-gathering space. At the Ecology Center, we are SO GRATEFUL for our Market Managers, essential workers who are out there at the markets working incredibly hard to make sure the markets remain safe and open. We hope you will take a moment to meet our team!
|
|
Farmers' Market Hours & Locations
EBT and WIC Fruit & Vegetable checks gladly accepted and Market Match incentives distributed at all markets.
|
South Berkeley
Tuesdays, 2 - 6:30 pm
Adeline St. at 63rd St.,
Berkeley
|
Thursdays, 3 - 7 pm
Shattuck Ave. at Vine St., Berkeley
|
Downtown Berkeley
Saturdays, 10 am - 3 pm
Center St. at MLK Jr. Way, Berkeley
|
[Photo credit: Berkeley Farmers' Market Staff, Jennifer Caroff]
|
|
|
|
|
|
