Get fancy, bitches: Millennium’s Farmers’ Market Dinner »
It’s the 12th annual Farmers’ Market Dinner at Millennium! That’s tradition in California, we’re a young-ass state! Take it from a bitch who’s been in Greece where their young shit is our old shit, know what I’m sayin’? Great, neither do I! Anyway, these dinners are amazing and you want to go, trust.
Here’s the juice straight from Millennium’s mouth:
Each year, we take a moment to recognize the efforts of our contributing local farmers. We will take the time to celebrate and recognize their immeasurable contribution to the organic movement on Wednesday, July 27, by hosting our 12th annual Farmers’ Market Dinner. Chef Eric Tucker will present a menu featuring four courses, highlighting ingredients from each of our local farms. Our local farmers will be present throughout the evening to answer any questions you may have. Peruse their wares at our fresh-from-the-farm produce table—there may even be a few goodies to take home at the end of your meal!
Farmers’ Market Dinner
Wednesday, July 27
Reservations available from 5:30 to 9 p.m.
Four-course prix fixe menu
$50 per person; $25 wine pairing
Please call our host for a reservation at (415) 345.3900, ext. 10
Here’s some delicious Millennium stuffed squash blossoms photographed by the talented digiyesica!
Top 10 links of the week! A breezy ride through veganism! »
[Your cute animal video of the week, stolen from Pawesome. Look how quiet yet excited that dog is!]
Remember hearing like all wild fish are totally going to be gone soon? Well, some scientists disagree. Some agree. I hate fishing regardless. Sounds like a party!
Good news in San Francisco: Activists end live bird sale at SF’s Farmers’ Market!
Big surprise: Tilapia farming is totally effed!
Fish oil may not prevent depression; probably kills fish.
Apparently a dog helped take out bin Laden and this is my discussion topic of the week. Did you see Sarah’s post about parachuting dogs? I just think it’s crazy! I know they form bonds with their trainers or whatever but jumping out of planes? Seems effed! Some actually get PTSD! What do you think? Is what they do so important that it’s worth the risk? I don’t know, they can’t give consent. Seems effed.
Your weekly WTF from Defenders of Wildlife: “The U.S. House of Representatives today passed the first in a series of three bills that mandates the acceleration of the offshore drilling permitting process and opens up new areas to oil and gas drilling.”
This is kind of funny! From This Dish is Veg: Seven ridiculous restaurant logos that feature happy animals selling meat. [Ed.: for many more of these, check out Suicide Food!]
Updated: Island Earth Farmers Market! »
Hey you guys! There are big things happening inside the Metreon with Island Earth Farmers Market, and when you hear it, you will flip.
First, the market has expanded! They’ve got new vendors, including Kingdom Cake, a cupcakery whose menu lists five vegan flavors: vanilla, chocolate, red velvet, coconut, and basil lemon blueberry; All Star Tamales, with a “vegi-vegan” tamale; Vn’V Momo, with a veggie momo (yes please); Soleil’s African Kitchen, where it would appear a vegan could eat chef Soleil Banguid’s fried plantains (maybe the beignet de banane? That life should be so fair); and El Porteño, where the humita Argentinian empanada appears to be animal-free.
Secondly—and this sounds pretty terrific—Island Earth has introduced what they’re calling “Curb to Your” service, which is basically just what it sounds like: you shop at the farmers market, leave your purchases there, go about the rest of your day/errands/whatever, and call when you’re ready to pick up your stuff. Apparently “they” will bring all your purchases out to you, “without the shopper having to leave their car”! AMAZING! That is some convenience, there. Is the produce worth it? Are the new foods? Vegansaurus will find out for you, though probably not in a car. I don’t suppose “they” would bring your bags to a bus stop or Muni/BART station—yet.
Island Earth Farmers’ Market in the Metreon! »
The Island Earth Farmers’ Market opened on May 15th in the Metreon (in the old Discovery Store space) and we hear that it has tons of vegan options, from vegan dim sum to vegan Afghan food to vegan pastries to an entirely veganfalafel stand! Has anyone been!? We’re gonna check it out tomorrow and want a heads-up on what to pig out on and what is funk nasty.
Expect a full report on the deliciousness or non-deliciousness of the Island Earth* Farmers’ Market after my stomach is pumped tomorrow. THE THINGS I DO.
*Island Earth? WTF? Sounds like a cult. Or a drum circle filled with dreaded (literally and follicularly) white dudes.
Update! So I’ve been twice now and these are my thoughts:
It has kinda has a third-world bazaar feel to it. This is both good and bad. Mainly just kinda weird. Now let’s get down to why we’re here, THE EATS! Vegan selections include juices, smoothies and other vegan snacks from Juicey Lucys, outstanding plantains from Soleil’s African Kitchen, many dim sum choices from the organic dim sum place (but pricey! ranging from $1.50-$2 a piece!), this flat, crepe-like bread from Bolani that’s stuffed with ingredients ranging from pumpkin to potato to spinach to lentils! Delicious and you can buy a container of dips, sauces and spreads too and most of those are vegan. Alive vegan raw foods has a stand with salads, sandwiches and more! Panorama Baking has a booth with lots of vegan loaves that were really inexpensive, I got a huge loaf of rosemary bread for $3! I didn’t see any vegan pastries but there is a chocolate place near the entrance to Yerba Buena Park called Vice and they had several vegan candy bars…I got the dark chocolate and sea salt and it was EXCELLENT! Oh and an all vegan falafel cart with very good falafel! They have two sizes, a large one for $7 and a smaller one for $4.50! I had the smaller one and it was plenty big, especially after sampling everything else! I am a glutton! Oh and a few fruit and vegetable vendors AND an outpost of our favorite San Francisco Herb Company! Definitely worth checking out if you’re in the area. Limited seating but you can go into the park when it’s nice or I’m sure loiter inside the Metreon when it’s crappy.
This is from Carrie’s delightful blog, Map Mistress. She mainly posts recipes (vegan or easily veganizable) to make vegetables taste delicious. Sometimes she posts photos of hella cute pillows. She is all-around awesome! This brussels sprouts recipe is the best I’ve ever had. It made me love brussels sprouts in a way I had previously reserved for attractive male celebrities.
Brussels Sprouts Utopia!
Growing up, I only ever knew the brussels sprouts that were steamed and kind of overcooked and not really something to get excited about. Now they are one of my favorite things to make. The following recipe, where the delectable little sprouts are roasted, is the best way to make them, but there are lots of other ways to prepare them without falling into the steaming-overcooked-blahness. I was first introduced to this recipe by the incredibly brilliant Laura (of Vegansaurus fame). I think at the time she was making this recipe several times a week (several times a day?). As soon as I made this once, I too was totally hooked.
- as many brussels sprouts as you want to eat
- generous amounts of olive oil
- salt and pepper
Preheat your oven to about 400 degrees. Trim the ends and any nasty looking leaves off your sprouts. (Don’t discard all the stray leaves though. Leave (nyuk nyuk) some and let them get extra crispy and awesome.) Put the prepared sprouts into a bag. Drizzle the olive oil into the bag. Sprinkle generously with salt and pepper. Close the bag and shake until everything is coated with oil and well seasoned. Spread them out on a cookie sheet and bake for about 40 minutes. Start checking on them at about the 30 minute mark. When they look crispy, slightly brown, and you can pierce them with a fork without too much difficulty, these bad boys are done. Nothing really bad happens if you cook them too long; they just get a little mushier than desired. If you don’t have a cookie sheet, put them in any baking sheet or pie plate or whatever you got. They won’t get quite as crispy, but they will still be excellent.
So there it is. An easy and super healthy way to discover your new love of brussels sprouts!
Our good friend, expert preservationist and ultimate SF citizen, Megan of Guerilla Curatorship, posted this ridiculously delicious and easy recipe. We’ll be making this for her soon because that seems to be the main reason she posted it. WELL PLAYED, MEGAN.
This is a CUESA recipe from the Ferry Plaza Farmer’s Market today. Their thing is to prepare a delicious recipe from things you can buy at the farmer’s market, to better educate you on how it’s totally feasible price-wise, and totally better for your health and happiness to shop locally for fresh produce. I’m feeling it. I had a sample (actually multiple) of this pasta dish today and it is the only thing I ever want to eat again. Bummer for me, they don’t actually sell portions to go at the ferry plaza stand, they just make little samples to tease you and hand out the recipe. I suggest you go make me some.
Because you can’t see the other side of the card, I will copy the directions for you, here below:
1. Pulse 3/4 cup of the almonds, garlic, lemon zest, parsley and arugula in a food processor until well combined; slowly drizzle in olive oil while pulsing until sauce is desired consistency (theirs was kind of a grainy pesto.) Add salt and pepper to taste. Set aside. Chop the remaining almonds and reserve for garnish.
2. Bring a large pot of well salted water to boil. First blanch broccoli raab (rabe?) until leaves turn bright green (about one minute) and drain; blanch broccoli di ciccio until tender, remove from water. Chop into bite size pieces with the broccoli rabe and set aside. Bring water back to a boil and add pasta (I think they used a whole wheat pasta - I would recommend doing so), cook until done. Reserve about 1/4 cup of pasta water, and drain pasta well. In a large serving bowl mix together broccolis, pasta and pesto - add the reserved pasta water if pesto is too thick - and mix well. Taste and adjust seasoning for salt and pepper, top with reserved almonds and serve.