A couple of weeks ago, Joe and I had the pleasure of joining our Chef Michael Tusk, his new puppy Tilly (pictured to the left), and several new friends for a jaunt around the farmers market.
After rising at an ungodly hour, we all met up at Quince Restaurant around 7:30, and after brief introductions piled into the van to head to the market. Already bustling at such an early hour, our group beelined for the Sightglass coffee stand to find solace and energy in our warm cups. After wheeling Tilly around on a cart to evade the ferry building security Joe, Megan and I finally caved in and sat on the sidelines fielding questions about Tilly as the chefs got down to business.
What started out as a small group consisting of Chef Tusk, Chef Nayfeld, his girlfriend Megan, and another of Chef Nayfelds friends visiting from San Diego as well as Joe and myself soon grew to include our husband and wife pastry team Chefs Carolyn Nugent and Alen Ramos, as well as our Chef de Cuisine Johnny Black. Chef Tim Caspare from our sister restaurant Cotogna also joined in on the fun.
It is always so neat to see our chefs at the market, and to see what goes into finding the best produce. Establishing this intimate bond with the purveyors means that they know who to come to when crops are coming in, or when a certain item is unbelievably beautiful.
This morning we found quince that were so unbelievably fragrant (like pineapple jellybeans), as well as incredibly sweet gooseberries, which I had never seen whole before. There were uncountable varieties of figs, peppers, tomatoes and pears that were sliced and waiting to be sampled. Chef Tusk explained to us that this time of year is always tricky, because there is so much beautiful summer produce coming in from the warm early fall weather we have here, but that at the same time, fall produce is rolling right in as well.
As we enjoys the Indian summer and all of it's bounty in Northern California, the market serves as a gentle reminder that the warm reprieve we have been experiencing is nearly gone, and that the cool crisp fall winds will soon dominate the air as we prepare for the holiday season.
We wrapped up our expedition with delicious egg and pork sausage sandwiches from 405 Meats and before leaving made sure to stop by Sightglass for a parting cup of coffee before heading home to catch some shut eye before a busy saturday nights service.