| | CUESA's Weekly E-Letter | March 17, 2017 |
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| FEATURE
That's All, Yolks: Washoe Valley Duck Farm Shows the Sunny Side of Egg Farming
| While "free-range," "certified organic," and "cage-free" labels vie for the attention of ethical egg seekers, Anthony Bordessa has no problem getting his eggs to stand out among competitors. Bold and bright, his half-dozen carton reads, "Local, Free-Range Duck Eggs."
The only problem is persuading uninitiated customers to give them a try. "You can put them on the shelf, but unless people go home and do their research, they don't know what to do with them," explains Anthony of Washoe Valley Duck Farm. "That's the big thing for us right now: trying to talk directly to the consumers. Once we educate them, they love duck eggs."
Duck eggs are larger and more nutrient-dense than chicken eggs, with more protein, omega-3s, and B-12 vitamins. The flavor profile is similar, though the duck egg's higher fat content makes for a richer texture, ideal for baking. Duck eggs are primarily a cult favorite, but with Washoe Valley's 4,000 Khaki Campbell ducks barely keeping up with the growing demand, it seems Anthony may be quietly ushering in a new era for duck eggs.
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| | | NEW IN OAKLAND
Red Bay Coffee Pops Up at Jack London Square Farmers Market
| Starting this Sunday, Red Bay Coffee will be popping up at Jack London Square Farmers Market with hot coffee and beans to help you start your morning off right. Founded by Keba Konte, Red Bay offers single-origin, fair-trade coffees roasted in small batches in Fruitvale, and envisions coffee as a vehicle for inclusion, social and economic empowerment, entrepreneurship, innovation, and environmental sustainability.
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| | EVENING TALK
Resist Together! Reframing the Food Movement
| Thursday, March 23 | How can the food movement support broader efforts to protect civil rights, public health, and the environment? This is a time for food, labor, climate, anti-racism, and other forces to unite. A panel of movement leaders will share success stories and help us understand how, working together, we can leverage the power of ordinary people to create change.
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| | SUPPORT OAKLAND
Volunteer Orientation at Jack London Square Farmers Market
| Sunday, March 26 | Time moved to 12:00 pm. Make new friends, gain valuable skills, and give back to your community by volunteering with CUESA. We're looking for volunteers to support our programming in Oakland. Attend our next orientation to learn how you can get involved at CUESA's Jack London Square Farmers Market, education programs, and events.
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| | FARMERS MARKET MIXOLOGY
New! Fresh Squeezed:
Easy Market-Driven Cocktails Class
| Saturday, April 8 | Anyone can make farmers market cocktails at home, with a little basic knowledge. Join Lou Bustamante, author of The Complete Cocktail Manual, at the Ferry Plaza Farmers Market for a hands-on class where you'll be crafting flavorful libations from the season's sweetest strawberries and pepperiest cresses.
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| | HOT TICKET
A Toast to Science:
Spring Cocktails of the Farmers Market
| Wednesday, April 19 | At a time when the scientific community needs bold allies and we all need stiff drinks, raise a glass to rational thought with CUESA, United States Bartenders Guild, and The Exploratorium this spring in celebration of Earth Day and the March for Science. Buy your tickets now to take advantage of early bird pricing for this popular happy hour party at the Ferry Building.
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| | OUR COMMUNITY
In Memoriam:
John and Carol Field | The farmers market community is a mirror of the interconnected ecosystem that we rely on to feed us. Today we honor the recent passing of a couple, Carol and John Field, who were foundational supporters of our market community.
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| | OUR COMMUNITY
Volunteer of the Month:
Christian Herman
| With a professional culinary background, Christian Herman has been volunteering with deftness and ease in the CUESA Kitchen since August 2015.
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| | SEASONAL RECIPE
Cauliflower and Asparagus Pasta with Smoky Carrot Couli and Fennel Ricotta
| The fresh flavors of early spring (asparagus!) make an appearance in this decadently creamy yet veg-forward pasta dish from Daniel Capra of Paula LeDuc Fine Catering.
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Upcoming CUESA Programs
All programs are free unless otherwise noted.
Ferry Plaza Farmers Market, SF
Programs take place in the CUESA Classroom, south of the clock tower, behind the Info Booth.
Market to Table Demo: Matt Davidson, Pizzeria Delfina | Tomorrow, March 18 | 10:30 am
Market to Table Demo: Val Cantu, Californios, featuring Tomales Farmstead Creamery | Tomorrow, March 18 | 12:00 pm
"Iron Chef Challenge" Samples from the International Culinary Center | Saturday, March 25 | 10:30 am
Market to Table Demo: Monica Bhagwan, Leah's Pantry | Saturday, March 25 | 12:00 pm
Jack London Square Farmers Market, Oakland
Find us adjacent to the CUESA Info Booth near the Broadway entrance to the farmers market.
Market to Table Demo: Michele LeProhn, Communitē | Sunday, March 19 | 11:00 am
Market to Table Demo: Frances Wilson, The Field Kitchen | Sunday, March 26 | 11:00 am
CUESA Volunteer Orientation | Sunday, March 26 | 12:00 pm
See our full calendar » |
Market Update
This is the most up-to-date info about this week's seller attendance at the time of publication. Please stop by the CUESA Info Booth for a market map or check online for any last-minute changes.
Ferry Plaza Farmers Market: Saturday | March 18 New! Washoe Valley Duck Farm (back plaza)
Returning: Bariani Olive Oil, Fifth Crow Farm
Out: Brookside Orchids, Hamada Farms, Lagier Ranches, Mountain Ranch Organically Grown, Triple J Orchards Jack London Square Farmers Market: Sunday | March 19
New pop-up! Red Bay Coffee
Returning: Skyelark Ranch, The Sharp Brothers, Tres Bien Creamery
Ferry Plaza Farmers Market: Tuesday | March 21 Out: Snyders Honey
Ferry Plaza Farmers Market: Thursday | March 23 No changes |
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