Alice Waters, the chef credited for pioneering the California cuisine’s “farm-to-table” philosophy, once said, “My Saturday morning trip to the Ferry Plaza Farmer’s Market is one of my most beloved rituals.” Today, I visited the famed Ferry Plaza Farmers Market in San Francisco.
Located at the center of tourist actions near the Embarcadero, the Ferry Plaza Farmers Market is renowned for the diversity of its fresh produce, most of which are certified organic food. It is operated by the Center for Urban Education About Sustainable Agriculture, a nonprofit organization aimed at developing a healthy food system through farmers markets. Every Tuesdays, Thursdays, and Saturdays, small local farmers show off their freshly-produced organic vegetables, herbs, fruits, flowers, meats, and eggs to local residents and tourists alike. They also sell a variety of artisan specialties such as jams, cheese, and snacks. There are also a few prepared food options.
Through chatting with a few farmers, I learned that their regular buyers include not only local residents, but also a large number of local restaurants. More and more restaurants are enhancing the quality of their food by using locally-produced fresh ingredients, which drives the need for more local organic farm products. This creates a healthy cycle for local farmers to engage in more small-scale, sustainable farming.
About a year ago when I wrote about sustainable farming on an urban farm in Fremont, I wrote the following lines. I’ll say the same about the Ferry Plaza Farmers Market in San Francisco:
Farming with nature, farming with pleasure
Small-scale farming keeps us healthier
Farming with nature, farming for the future
Small-scale farming preserves Mother Nature
Buy fresh, buy natural. You’ll not only be helping yourself with a healthy, tasty meal, but also be making your share of contribution to sustainable farming.
Enjoy your weekend!