Pacific Coast Farmers' Market Association

Time to Get Squashed

Peggy Fallon — Wed, 09 May 2012 17:54:54 +0000

June heralds the long-awaited introduction to summer’s bounty, with newly harvested vegetables and stone fruits arriving each week at the farmers’ market. Look for a rainbow of crunchy sweet bell peppers; perfect little beets; baby leeks; new red onions; berries of every persuasion; tree-ripened apricots (be still, my heart!); plump cherries; juicy melons; and the [...]

PCFMA Working to Launch a Farmers’ Market in San Jose’s Mayfair Neighborhood

PCFMA — Thu, 03 May 2012 23:45:47 +0000

Mayfair Farmers’ Market Sundays, 10 a.m. – 2 p.m. Coming Soon!

PCFMA has been working with local community members and organizations to bring a farmers’ market to the Mayfair neighborhood near South King Road at Kammerer Avenue. The farmers’ market will feature both organic and conventionally-grown fruits and vegetables freshly picked from local California fields, as well as [...]

Weight of the Nation Premiere Generates Interest and Funds for Healthy Eating

PCFMA — Fri, 27 Apr 2012 19:43:09 +0000

On Wednesday, April 25, more than 300 guests gathered at the Oakland Museum of California for a special screening of the new HBO films documentary, The Weight of the Nation. As a part of the premiere event, the Pacific Coast Farmers’ Market Association (PCFMA) set up a farm stand, made possible by HBO, for event [...]

It’s the Pits!

Peggy Fallon — Wed, 11 Apr 2012 14:43:57 +0000

Late spring marks the start of stone fruit season. (So-called because these fruits contain a single pit, or “stone.”) First come cherries and then apricots, followed by peaches, nectarines, plums, and all their various hybrids. Unlike the tasteless, mealy imports found in supermarkets, your farmers’ market carries tree-ripened, locally grown fruit—just the way nature intended. [...]

Fabulous Fennel

Debra Morris — Mon, 26 Mar 2012 16:32:25 +0000

Fennel is a marvelous vegetable that isn’t used very much but should be. It’s a celery-like plant with a large white bulb and feathery leaves which resemble dill. The base and stems can be eaten raw or cooked. The fragrant greenery can be used as a garnish or snipped and used as a last-minute flavor enhancer. Fennel [...]

Eating o’ the Greens!

Debra Morris — Fri, 09 Mar 2012 15:45:26 +0000

Spring is on the way as we slowly and joyously come out of hibernation from a cold dry winter. The sunshine warms the soul and feeds the spirit as colorful flowers begin to appear and trees begin to leaf out. What a great time to visit your farmers’ market and stroll the aisles. Meet with [...]

Spring at the Farmers’ Market

Vince Scalise — Fri, 09 Mar 2012 15:40:12 +0000

Ah, the glorious days of spring are soon to arrive, when we all come out into the sunshine, take a walk, and smell the fresh air. It’s the perfect time to visit the farmers’ market, meet your neighbors, talk to your farmers, and pick up some of the wonderful spring produce now arriving.

That famous harbinger [...]

Sweet Peas

Peggy Fallon — Fri, 09 Mar 2012 15:36:32 +0000

I always seem to have a package of frozen peas in my freezer “for an emergency.” And I think the last time I used them was indeed an emergency—when I needed an ice pack to soothe a grandson’s skinned knee.

There’s nothing wrong with eating frozen peas, of course. They are one of those vegetables that [...]

Introducing Market Match 2012

PCFMA — Wed, 29 Feb 2012 13:41:21 +0000

PCFMA is happy to announce the launch of the Market Match program in partnership with its sister organization, Fresh Approach.

Market Match provides an incentive to CalFresh recipients to purchase food at farmers’ markets with their EBT card. Each day they purchase $10 or more in tokens to shop the market, they receive an additional $5 [...]

Spring Garlic is Here

Debra Morris — Thu, 23 Feb 2012 23:01:05 +0000

Garlic, Allium sativum, is a bulbous plant related to the onion, chive, and leek. Also nicknamed the “stinking rose,” garlic resembles the common onion in size and growth habit, but its leaves have thin, solid blades rather than the tubular hollow blades of the onion. The dry bulb produces segments called cloves and they have [...]