Spring Holiday Guide
March 27, 2012
As the days grow longer and warmer, the change of seasons is evident at the Ferry Plaza Farmers Market: citrus and winter squash give way to tender spring greens, strawberries, and asparagus. This is a rewarding time to be a market regular, because shopping is like a weekly hunt for new treasures of spring. Snap peas and fresh goat cheese are the latest, and before long, early stone fruits will be here. We’ve put together some menu ideas to make your Easter and Passover celebrations farm-fresh and sustainable.
See our spring seasonality synopsis >
Chickens start laying more eggs in the spring, and indeed, the egg serves as the perfect symbol for the season, representing rebirth and renewal. The Ferry Plaza Farmers Market only allows pasture-raised eggs, which can be found on Saturdays at Eatwell Farm, Marin Sun Farms, and Rolling Oaks Ranch (also on Tuesdays). Beautiful au naturel or dyed, these eggs come in a variety of colors, from creamy white to latte brown to Ameraucana blue.
The perfect hard-boiled egg: Place the eggs in a single layer in a pan with enough cold water to cover by 1 inch. Bring the water to a boil, then remove from the heat, cover, and let stand for 12 minutes. Run the eggs under cold tap water or place in an ice water bath until cooled to room temperature.
Natural egg dyes: Did you know you can use farmers market produce like cabbage, beets, and onion skins to create a rainbow of chemical-free egg dyes? Check out our Guide to Natural Egg Dyes, which includes a useful color guide.
The Ferry Plaza Farmers Market Easter Basket
Check out these 11 items for $8 or less—just add a basket and a bow!
- Wheatgrass from Brooks and Daughters (about $4 to fill a basket)
- Nagami and Meiwa kumquats from Brokaw Nursery ($6 per pound)
- A rainbow of honey straws from Marshall’s Farm Natural Honey ($5 for 12 straws)
- Mixed dried fruit from Everything Under the Sun ($4 a bag)
- Colorful chocolate apricots and grapes from Bella Viva Orchards ($6 per 8-ounce bag)
- Apple chips from Hidden Star Orchards ($3 per bag)
- Blanched almonds from G. L. Alfieri ($4.50 per 8-ounce bag)
- Tender baby carrots from McGinnis Ranch ($1.50 per bunch)
- Naturally colorful pasture-raised eggs from Eatwell Farm, Marin Sun Farms, and Rolling Oaks Ranch (about $8 per dozen)
Prices are subject to change. Please see individual vendors.
French Toast with Lemon-Ricotta Filling and Fresh Citrus Compote
Asparagus Breakfast Pudding with Green Garlic and Fontina
Ham and Leek Frittata
Elegantly Simple Deviled Eggs
Pea Shoot Salad with Fava Beans
Roasted Chicken Salad with Balsamic-Hoisin Dressing
Spring Cassoulet with Rancho Gordo Beans
Strawberry Shortcake with Goat Cheese Cream and Balsamic Reduction
Spinach Salad a la Grecque
Chickpea and Dandelion Zuppa
Tender Spring Green Salad with Almonds, Radishes, Chèvre, and Kumquat
Citrus Collards with Raisins
Chard and Quinoa Salad
Arugula, Avocado, Orange, and Red Onion Salad
Black Kale Salad
Also known as Chag Ha-Aviv ("holiday of spring"), Passover is a time to acknowledge and celebrate the new season. There are many ways to make your Seder plates more sustainable, such as using fresh, local farmers market ingredients for karpas, maror, and charoset. Check out Hazon’s Healthy, Sustainable Passover Resources.
Seder Plate Shopping List
Get all your seder plate ingredients at the Ferry Plaza Farmers Market:
Maror (bitter herb)
Horseradish: Knoll Farms
Charoset (chopped fruits and nuts)
Nuts: G. L. Alfieri Farms, Glashoff Farms, Bella Viva Orchards
Apples: Hidden Star Orchards, K & J Orchards
Dates: Flying Disc Ranch
Beitzah (hard-boiled egg)
Eggs: Eatwell Farm, Marin Sun Farms, Rolling Oaks Ranch
Karpas (non-bitter herb)
Parsley: Catalán Family Farm, Chue's Farm, County Line Harvest, Eatwell Farm, White Crane Springs Ranch
Z'roa (roasted bone)
Lamb or goat shankbone: Marin Sun Farms
Order food for your seder through Wise Sons Jewish Delicatessen. Get your orders in by Monday, March 18, before midnight!
No-Rise Passover Recipes
Charoset (from Wise Sons Jewish Delicatessen)
Grilled Leg of Goat with Charoset Stuffing and Fava Bean, Parsley, Arugula, and Frisée Salad with "Four Glasses of Wine" Vinaigrette
Snap Pea Soup with Mint and Lemon
Braised Green Cabbage
Potato-Beet Salad with Smoked Fish and Mustard Vinaigrette
Warm Strawberry Salad