If you’re familiar with jícama (pronounced hee-kah-mah), the image that probably comes to mind is a cup of white, uniform matchsticks drizzled with lime juice and Tajín. Unfortunately, few recognize these tuberous root veggies whole. Native to Mexico, jícama are large and bulb-shaped, with thin roots protruding from its thick brown skin. Despite not being easy on the eyes, it has got a high fiber content and a starchy, Asian pear-like crunch that really forces you to question why you don’t seek it out more regularly.

Vang Family Farm, who sells each Saturday in Downtown Berkeley, is the go-to-spot for jícama.

Easy Eating: Jicama has raw talent, making it an excellent addition to salads. Try this Cactus Salad, which pays homage to this root’s own Mexican roots, or a Chopped Winter Salad, a clean-out-the-fridge type of recipe for the cooler months ahead. Did you know that jícama is also delicious when cooked? Try throwing matchstick slices into your next stir-fry for a water chestnut-like crunch. These Baked Jícama Fries with Cilantro Lime Dressing are also a crowd favorite.

Storage Tip: You can typically keep your jícama on the counter for around 2 weeks after purchasing it. Once cut into, toss it into an airtight container and it'll last an additional week.
Recipe: Cucumber, Jicama, and Mango Sticks with Chile Lime Salt
Adapted from "Decolonize Your Diet," a plant-based Mexican cookbook. Now available at the Ecology Center Store!
Ingredients
  • 4 cucumbers, peeled and seeded
  • 1 jícama, peeled
  • 4 mangos, peeled
  • 1 lime
Chile Lime Salt
  • 8 dried chiltepin chiles
  • zest of 2 limes
  • 2 tbsp sea salt
  • 2 tbsp ground pasilla chile
  • 1 tsp lime juice

Instructions
Cut cucumbers, jícama, and mangoes into strips that are roughly 1/4 inch wide and 5 inches long. Squeeze 1 lime on top and sprinkle generously with Chile Lime Salt.

For the Chile Lime Salt, combine chiles and zest in a mortar and use pestle to mash until ground to a powder. Add salt and stir in lime juice. Place mixture in small baking dish and bake for 12 minutes, stirring halfway through. Return mixture to mortar and mash one more time. Store in an airtight container.
This Week's Vendors
Saturday Downtown Berkeley

All Things Sharp
Brokaw Ranch
Avalos Farm
Kaki Farm
Good Faith Farm
Guru Ram Das Orchards
Golden Rule Organics
Lifefood Gardens
Flying Disc Ranch
Achadinha Cheese Co.
Hudson Fish
Kashiwase Farm
Stepladder Creamery
Happy Boy Farms
True Grass Farm
Vang Family Farm
Solano Mushroom
Riverdog Farm
Smit Farms
Gattonelli
Frog Hollow Farm
Blue Heron
Steadfast Herbs
Pomo Tierra Orchard
Peach Jamboree
Higher Land Coffee
Tony's Kettle Corn + Crepes
Andy's Thai
Tamales La Oaxaqueña 
Cafe Zambala
Beber Almond Milk
Big Little Bowl
Your Granola Garden 
Laguna Garden Bakery
Morell's Bread
Obour Hummus
Phoenix Pastificio
Bolani
Coracao
Primavera Tamales
Bun Bao
Off Beet Farm
Tuesday South Berkeley

Kaki Farms
Massa Organics
Oya Organics
Brokaw Ranch
Lou Vue
Avalos Farm
Full Belly Farm
Flying Disc Ranch
Good Faith Farm
Blue Heron
Blossom Bluff Orchards
Solano Mushroom
Dirty Girl Produce
Lucero Organic Farms
Kashiwase Farm
Stepladder Creamery
Riverdog Farm
Smit Farms
Frog Hollow Farm
Peach Jamboree
Little Fish Co.
Queen of Sheeba Honey
Phoenix Pastificio
Base Camp Bakery
Bolani
Fruit Tree Smoothies
Tamales La Oaxaquena
Andy's Thai
Donna's Tamales
Thursday North Berkeley

All Things Sharp
Pomo Terra Orchard
Hudson Fish
Happy Boy Farms
Green Thumb Organics
Massa Organics
Golden Rule Organics
Lucero Organic Farms
E&H Mushroom Farm
Riverdog Farm
Frog Hollow Farm
Phoenix Pastificio
Big Little Bowl
Donna's Tamales
All Things Sharp
Morell's Bread
Upland Apiary
4th Annual Ride Electric Event
Downtown Berkeley Market
Saturday, October 2
11 am - 3 pm
Interested in making the switch to zero emission transportation?

At the Ride Electric Event, you'll have the chance to talk to local drivers, learn about current incentive opportunities, and test drive an EV vehicle.

Testers will earn a $5 market token to spend at the Berkeley Farmers Market located just next door!
Reducing Food Waste in Your Home
Food waste is a growing problem with far-reaching impacts. Food production is an incredibly energy, water, and land intense process, yet it is believed that up to 40% of the food that is produced in the United States is wasted, while nearly 42 million Americans are food insecure.

Learn more about this issue and how you can reduce your impact at the market and at home.
Seeking Social Media Volunteer
Savvy with social media? Love your local farmers' market? Volunteer!

The Berkeley Farmers' Market crew is seeking an individual who is passionate about both community and communication to help us feature our amazing vendors at each market.

Masks Still Encouraged at Market
The Berkeley Farmers' Markets will continue to adhere to the City of Berkeley Public Health, CDPH, and the CDC's recommendations, for our mask requirements and policies. Given the current recommendations, masks are not required for attendees to enter the Berkeley Farmers' Market.

While it is not required, we respectfully ask that those who are unvaccinated, or partially vaccinated, continue to wear a mask for the ongoing safety of our community.
Job Openings
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
North Berkeley
Thursdays, 3 - 7 pm 
Shattuck Ave. at Rose St., Berkeley
Downtown Berkeley
Saturdays, 10 am - 3 pm
Center St. at MLK Jr. Way, Berkeley
 
[Photo credit: Berkeley Farmers' Market Staff]