Local harvests in the beginning of summer are plentiful!

Yes, the video above is a bit quirky, and we’ll almost guarantee you won’t find a robot giving you recipes at the farmers’ market. We thought you might enjoy a quick look at Bay Area Farmers’ Market organic fruits and vegetables fresh right now.

Summer’s Harvest includes: Corn, cherries, white donut peaches, flavor rosa pluots, yellow and white nectarines and peaches, white and red raspberries, blackberries, heirloom tomatoes, spinach, rapini, kale and more organic and Asian vegetables, plus more from family farmers.

Markets in the Bay Area have the best harvests from Salinas, Monterey, Brentwood, Sierra Foothills, Vineyards in Marin, Sonoma, and Napa counties, and throughout California. There are micro-climates which allow for a variety of fruits and vegetables unseen in other areas of the world. Within 100 miles of the farmers’ market you can find weather and soil suitable for a year of interesting, tasty meals.

What to cook? The San Francisco Bay Area is filled with culinary experts, food professionals, farmers, and chefs. We have a library of recipes that we will continue to share with you, and invite you to share your favorite recipes using farmers’ market produce as well. Feel free to come to the market and talk to your neighbors and farmers’ market manager. Throughout the year we also enjoy sharing recipes on our Facebook Page, and love to see your recipes as well.

Saturday’s cooking demonstration was wildly successful. Thank you to all who came out! As recipes ran out at the market rather quickly, you can nab them here to make your delicious mushroom dishes at home.

These recipes were emailed to our subscribers the day before the cooking demonstration. If you would like to receive recipes, cooking demonstrations updates, and other farmers’ market news, please sign up for our email list here: Signup for eblasts!

Mushrooms w/ Lemon and Parmesan

2 pound fresh cremini mushrooms, sliced thin
2 cloves garlic, chopped fine
Juice and peel of 2 lemons
½ bunch Italian parsley, chopped fine
½ pound of parmesan reggiano
2 tablespoons good olive oil
Kosher salt

Mix mushrooms, garlic, parsley, lemon juice and peel, olive oil and salt in a bowl. Shave parmesan on top w/ a vegetable peeler. Serves 4 to 6.

Green Garlic Sautéed with Mushrooms and Gai Lan (Chinese Broccoli) and Asparagus

3 stalks of green garlic, sliced thin
1 bunch of Gai Lan, sliced thin
1 pound asparagus, sliced thin
½ pound of cremini mushrooms, sliced
2 tablespoons olive oil
Sea salt and ground pepper

Heat a large skillet and add olive oil. Let heat for a few seconds and add the green garlic. Sauté for a minute or two and add the broccoli, asparagus and mushrooms. Let cook until the Gai Lan is bright green and season with salt and pepper. Serves 4.

Cream of Mushroom Soup

3/4 to 1 lb. mushrooms
1/2 medium yellow onion
1 potato, shredded
1 carrot, shredded
1/2 cup barley, rinsed

1 1/2 qts. chicken broth
1 cup half and half
2 tbsp. olive oil
2 tbsp. chopped parsley

Clean and chop mushrooms. Heat 1 tbsp. oil in large skillet, sauté mushrooms over medium heat until all water has evaporated, about 9 minutes. Set aside. In large pot heat remaining oil and sauté onion until transparent. Add shredded potato and carrot and cook over medium heat, stirring constantly. Add chicken broth and bring to a low boil, maintain till vegetables are tender. Add sautéed mushrooms and barely, simmer 30-40min. Remove about 90% of the vegetable mixture and puree. Stir back into pot; add cream and heat through. Sprinkle with chopped parsley and serve.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Butter Lettuce and Radish Salad with Fresh Spring Herbs
Recipe from Epicurious.com

2 small heads of butter lettuce, outer leaves removed
4 thinly sliced radishes
1 avocado, peeled, pitted, sliced 1/2 inch thick
1/2 cup assorted whole fresh herb leaves
(such as tarragon, chervil, parsley, and cilantro)

Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.

Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.

Stir Fried Baby Bok Choy
Recipe from Epicurious.com

1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper

Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.

In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.