Chef Demos Return to the Monterey Bay Certified Farmers Markets

The winter of 2022/23 will go down as one of the most impactful and disruptive in decades.

Not since 1965 has there been this big a snowpack in the Central Sierras—good, as long as it melts slowly and keeps the hydropower plants running—nor has there been as much rain here in the fields of Santa Cruz and Monterey counties since 1983. Flooding has been a huge disaster for farmers and farmworkers alike, and is impacting the ability of many growers to produce the crops they normally do at this time of year. 

“Everything is running 4 to 6 weeks later than usual, due to the cold, inclement weather,” says Catherine Barr, who has served as executive director of the Monterey Bay Certified Farmers Markets for the past three decades. She just planted peas herself, definitely a bit later than usual and notes that many farmers, including her neighbors at Blue Heron Farm were late getting into fields to plant.

“Farmers are very resilient, though,” says Barr.  “They are always ready to go to ‘Plan B.’ We’re working on getting everyone back in, and should be good to go in May.”  

Meanwhile, there’s good news, as the markets have asparagus (hooray!!) and plenty of good looking avocados.

Barr says that citrus is also looking beautiful and is bountiful, with tangerines, limes, blood oranges, navels, Cara Cara’s, Oro Blanco grapefruits, and even variegated lemons from Chris Laughlin at Sea to Sky Farms. 

Cabbage, Brussels sprouts and kale are all abundant and looking good, along with celery, carrots and potatoes. She praises the radishes from Phil Foster and Spade & Plough, as well as the smaller heads of colored cauliflower offered by the latter, as well as Borba. “It’s fun to see Moms shopping with their kids and how they are drawn to the colors of the orange and purple cauliflowers!” 

Right now, broccoli is beautiful: try roasting it with EVOO for a rich nutty taste. Now is the time for beautiful red onions and also Spring onions, which were eagerly snapped up at recent markets. Sweet potatoes and yams continue to grow in popularity, and she’s hunting for a farmer to provide Ube—the purple variety popular in the Philippines.  

Don’t turn down the artichokes, even though some got frost-kissed: Barr says they are the best tasting this time of year. 

Lettuces will be a bit scarce for a while, and strawberries, that sure sweet sign of spring, are just starting to make an appearance. 

She’s holding her breath on orchard fruit, though. “We shall see what the stonefruit and cherry crops will be,” she says. “It rained when the trees were flowering.” 

On the topic of good news, Barr is happy to have Rocky Oaks providing goat cheese on Fridays at Del Monte and at Aptos starting in May, depending on the kidding process. “Their goat cheese is so wonderful: not at all strong or gamey! They do cream cheese and feta, too, and they also have blue cheese.”  

There’s also a mulberry farmer, a first for the markets, at both the Del Monte and Aptos locations. Like many Californians, she’s never tried the fruit, which looks similar to a very elongated blackberry, and tastes like a very red marionberry with a smack of red plum. It’s prized on the East coast for jam, cobblers, sauces and mulberry wine, and because of their high flavonoid and antioxidant content, are great for smoothies and are often found dried in granola. 

Now is the time for gardeners to plant, and Cabrillo College has basil from its greenhouse, along with all kinds of tomatoes, peas, herbs, zucchini, cucumbers, plus arugula and lettuces. She mentions that Cabrillo is experimenting with hydroponics, and looks forward to what comes of that.  A local strawberry farmer has also been cultivating hydroponically and hopes to have product at the markets over the winter months. 

Vegetable starts are also now available from Green Planet, whose little seedlings are raised in coconut fiber holders that are planted directly into the ground. Pacific Rare Plants, and Cavanaugh Color, also offers some starts, featuring both indoor and outdoor plants. She just bought a big artichoke plant from Cavanaugh, as well as a purple black cherry tomato. 

Although Covid really changed the dynamic of the markets, the loyal followers have remained. The “bring one, leave one” Cookbook Exchange program is going strong, and they plan to start a similar Garden Book exchange soon. It will be set up near the flower stands at Cabrillo. 

They are working on the logistics of a garden tool exchange program as well. 

Also at the Aptos Market, Barr is happy to reintroduce the Chef Demo program, called From Market to Table. “We have Andrew Cohen, our chef in residence, kicking off the series on May 13, making dishes from produce he procures at the market, and providing samples. This program was highly popular prior to the pandemic.” 

Although the lineup has not been finalized, expect that Hans Haverman of H & H Fresh Fish Company, will prepare something seaworthy on August 12, and chef Hannah Cook of Coming Home Personal Chef Services, will be creating something special on September 9. 

Marketing director Annaliese Keller explains, “Our From Market to Table cooking demos include local chefs who will use seasonal produce they pick up at the farmers market that morning for their cooking demonstration. Recipes will be available. The event is about an hour long or so. More chefs will be added, so check out the Events section on our website, montereybayfarmers.org!”

She adds that monthly events and workshops will be offered throughout the summer months, including garden-centric workshops that will feature a beehive demo, a succulent workshop, and other activities. 

Both Barr and Keller are excited about launching the new Art At The Market program, featuring local artists and their works. “These will take place on the last Saturday of the month, starting in May, and we’ll be highlighting one local artist per month,” says Barr.  The idea stemmed from the artist, Diane Devine (DianeDevine), who created their gorgeous 40th anniversary poster. Her paintings were displayed at Gayle’s Bakery, where they caught Barr’s eye.  “We enjoyed having her here so much for the 40^th anniversary! Having art brings a little different crowd.”  

Barr says that cake and face painting will continue to be an attraction at the Del Monte markets, and she hopes to give away more mesh bags to shoppers. “We’ve already given away 10,000 bags just last year!” 

Among the most serious challenges facing farmers who want to be part of the markets? Finding help. If you or someone you know would like to help a farmer sell their wares at the market, please get in touch with Barr. “Trying to get workers at the Farmer’s Markets is just one more obstacle they have to face. That’s why they call it farming!”