If you love a good farmer’s market like I do, Saturday’s at the Ferry Building in San Francisco will have you gasping for air. Since 1993, approximately 100 farmers and 25 food artisans display a staggering assortment of the freshest produce imaginable, showcasing heirloom varieties you don’t often get to see. Therefore it’s not surprising that the market attracts thousands of visitors each week.
So if you have the opportunity to visit, come early and be dazzled.
Sun ripened plums
Cow Girl Creamery
Curried Carrot Soup
Source: Bob Kattenburg and Jill McFadden, The Critical Edge Knife Sharpening.
1 stick butter
1 medium onion, chopped
2-4 cloves garlic, coarsely chopped
1 pound carrots,peeled and coarsely chopped
½ teaspoon dry mustard
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon lemon juice
1 quart water or chicken stock
Salt, to taste
Yogurt, for serving
Heat a heavy-bottom pot over medium flame, add butter and sauté onions, garlic, carrots and spices until everything comes together and vegetables begin to soften.
Add lemon juice and water. Bring to a gentle boil. Turn down the heat and reduce to simmer until carrots are completely tender.
Cool slightly, then puree in blender until smooth. You may have to do this in batches.
Serve with dollop of yogurt (Greek is really good), sour cream or crème fraiche. Soup can be served hot or cold.