I just started subscribing to the second coolest food newsletter in town. And yes, as usual I'm a bit late to the party, so pardonnez-moi.
CUESA, which runs the Ferry Plaza Farmer's Market, stands for the Center for Urban Education about Sustainable Agriculture. They put out a weekly newsletter highlighting what's new (and obviously therefore seasonal) at the market each week, provide recipes, profile a few farmers and talk up events. If you're trying to devote your Bay Area kitchen to a more seasonal way of cooking, it's a must read.
I found it because of some research I'm doing on nearby farms. I haven't blogged much about the farmer's market or farmers in general, but I got interested in them about a year ago. I met Larry Peter, a man with boundless enthusiasm for his herd of hormone-free Jersey cows and the rapid-fire auctioneer chatter to match. I met him at an old creamery in Petaluma, which is farm country if you're not from around these parts. He'd just bought the 90-some year old building and was cranking it back up to produce his cheese. My interest in him at the time was related to butter, but his passion stuck with me. It wasn't just the passion -- anyone who makes a living as a family farmer has to love what they do -- but also a bit of edginess that I sensed in him about his way of life. It's endangered, and he isn't sure he can fix it or the dwindling farm community he lives in, but he is damn well going to die trying.
Although his cheese is amazing (try the hard Giana modeled on Portugese cheese, or Mike's Fireman Jack if you want a three alarm fire in your moouth) it's his butter I adore. He starts with 100% Jersey cream, which matters because of the high fat content. Then he cultures it to bring about a certain flavor. It is a high-fat butter like the Euros use, and although it hasn't been certified he told me that he thinks most batches are nearly 88% butterfat. That is really high, which means extra yummy. He was working on getting certified organic when I met him last year, but that's mostly a technicality. Best of all, he sells his butter at the Farmer's Market, but get there early because they usually run out by 10.
If you like stories like these you'll love the CUESA newsletter. And when the rain seems like it'll never stop pouring down on the tops of our poor, soggy heads, it's nice to have a reminder that the market is there and waiting with its gorgeous produce, fresh butter, artisanal sea salt and fresh, free range eggs. Happy shopping.
Dad MUST have some of Mike's Fireman Jack cheese to bring home with us. You know how he LOVES spicy foods!
Posted by: Mom | March 25, 2006 at 04:41 AM
there are three newsletters I can't be without every week.
the two you have already mentioned, AND The Fatted Calf.
If you have got them all and then you are just about sorted!
I am glad you like the CUESA one. I check it weekly to see what is in season, for recipe planning etc.
Posted by: sam | March 25, 2006 at 11:34 AM
I agree that Spring Hill's butter is unblievably good. I think one of the reasons it's so wonderful is that we in the Bay Area can buy it when it's perfectly fresh. If you like CUESA's newsletter, you might like to check out Andy's newsletter from Mariquita Farm, too. He offers a unique perspective and is an entertaining storyteller.
Posted by: Brett | March 26, 2006 at 12:17 PM
Great ideas, thanks! I already signed up for Fatted Calf and Brett, I'll sneak a peak at Mariquita -- thank you so much for the idea.
Posted by: Catherine | March 26, 2006 at 04:58 PM