| | CUESA's Weekly E-Letter | April 1, 2016 |
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| FEATURE
Goats Rule. No Kidding.
| It may be April Fool's Day, but's it no joke: goats rule. Goats will be taking over the Ferry Plaza Farmers Market on April 16 for CUESA's Goat Festival, another fun-filled day petting, enjoying, and discovering all things goat. (In case you missed last year's epic event, you can still relive the magic.)
Goats are widely known for jumping exuberantly, fainting spontaneously, and yelling like humans on occasion, but there are many more reasons to enjoy these adorable ungulates. For example, they are naturally curious, they're light on the earth, and they bring us goat cheese.
In anticipation of our eighth annual Goat Festival, here are 11 reasons to go(at) crazy for goats. |
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| | | HANDS-ON CLASS
Knife Skills 101 with Spring Vegetables and Chicken
| Saturday, April 9 | Do you know a julienne from a brunoise? A mince from a chiffonade? If you want to become faster and more accurate with your knives, and create dishes that cook evenly and look truly professional, this is the class for you! Guided by cooking instructor and chef Frances Wilson, you'll explore proper hand placement, four fundamental cuts, the basics of chicken butchery, and more. We'll finish the class with a delicious lunch made with the ingredients you've prepared.
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| | GUEST VENDOR
La Cocina Spotlight:
Kaleidoscope Living Foods
| Saturdays | La Cocina, a nonprofit food business incubator for low-income culinary entrepreneurs, is showcasing Kaleidoscope Living Foods at their Ferry Plaza Farmers Market booth on Saturdays this month. Alexandra Hudson's Kaleidoscope kale chips are nutrient-dense snacks made with locally sourced, organic, gluten-free ingredients. Look for Kaleidoscope in the south driveway.
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| | FOOD FOR THOUGHT
The Food Shed:
The Buzz about Bees
| Saturdays | Honeybees do much more than just make honey. They play a critical role in our food system, pollinating a third of the crops we eat. Stop by the CUESA Food Shed tomorrow to get to know our buzz-worthy friends and learn how we can help protect them. Find the Food Shed tent in the south driveway on Saturdays, 9 am to 1:30 pm.
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| | HOT TICKET
Fizz & Pop: Spring Cocktails of the Farmers Market
| Wednesday, April 27 | Shake off those winter blues and start spring with a spark! Taste the changing seasons with CUESA and the United States Bartenders Guild in an evening of pop tunes and fizzy craft cocktails infused with the bright flavors and colors of the spring farmers market.
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| | FRESH PERSPECTIVE
Discussion: Youth Making Waves | Monday, April 18 | The future will be built on the dreams of today's youth, and youth care about food now more than ever. In this panel discussion, young leaders will share what they're doing to promote food justice, community health, and sustainable farming. Find out what activates them, hear their stories and visions, and learn how people of all ages can support youth in the food movement.
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| | READY SET GOAT
Save the Date for Goat Festival | Saturday, April 16 | Join CUESA for our Eighth Annual Goat Festival, a celebration of all things goat! We'll have a petting stable with baby goats from Toluma Farms, goat cheese tastings, an animal welfare talk, and much more. While many of the activities are free, goat petting will be ticketed this year to minimize crowds and avoid stress to the goats.
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| | PARTNER EVENTS
Exploratorium After Dark:
Taste and Smell
| Thursday, April 7 | Seventy-five percent of what we taste is smell, and fresh herbs from spring farmers markets (or your own garden) can transform food from bland into bursting with flavor. Do you know your local herbs? Use your eyes, nose, and taste buds to explore the distinct profiles of fresh, aromatic herbs from around the Bay Area. Join CUESA at the Exploratorium After Dark and put your senses to the test.
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| | FIELD REPORT
April Is On
| Spring is officially here at the farmers market, bringing many stars of the season: strawberries, fresh peas, asparagus, fava beans, spring onions, edible blossoms, tender greens, rhubarb, and fresh goat cheese.
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| | SEASONAL RECIPE
Spring Vegetable Chopped Salad
| Wake up your palate with this vibrant salad bursting with the fresh flavors of spring, including asparagus, baby carrots, English peas, fava beans, purple cauliflower, and mint. Thanks to Project Open Hand chef Kevin Davidson for the recipe.
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Market Update
This is the most up-to-date information about sellers attending the market as of today. Please stop by the Info Booth for a market map or check online for any last-minute changes.
Saturday, April 2
Out: Mountain Ranch Organically Grown
Tuesday, April 5
No Changes
Thursday, April 7
Out for the season: Dirty Girl Produce
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