I recently moved from 31st Ave–deep in the Richmond–to Divisadero Street: the new SF hotspot, poppin’ with art walks, fun bars, and some bomb food for all hours of the day. Sunday Brunch is probably the most popular, especially if hung over and craving sustenance. Eddie’s is right by my house, as is Bean Bag Cafe, Blue Jay Cafe, and Herbivore. While I have gone to each for food at least once, nothing can compare to the homemade goodness of cooking right after shopping the Sunday farmers market.
Divisadero Farmers Market has always been one of my favorite markets, and taking the 5-Fulton every Sunday got to be cumbersome–but still a chore I was happily willing to do. But I’m not complaining about how I can see the market from my stoop, and a quick run back for a forgotten ingredient is possible. Now the market contributes to about 6/8 of my diet, and most meals are made completely from local ingredients.
To give you an idea of how Bobby and I are cooking for 2 from the farmers’ market, here’s our shopping list:
- 3-pack: 2 golden raspberries, 1 raspberry (all organic) — $15
- 5 yellow onions,
1 red onion,
1 red bell pepper,
1 green bell pepper,
1 pack cherry tomatoes,
3 heirloom tomatoes,
1 bag arugula (all organic) — $10
- 2 bunches of kale, 1 bunch rainbow chard — $15
- 3 organic avocados — $6, 2 organic avocados (not perfect) — $1
- dried bing cherries, onion almonds, sesame glazed walnuts, 2 yellow peaches, 1 plum — $15
- Italian Goodies: 1 garlic Parmesan cheese spread, 1 Mediterranean olive mix, North Beach mix — $13
- 1 Sourdough Round, 4 sandwich rolls — $7-8
- 3 pieces of corn — $1
- Bouquet of flowers –$4, and 2 free geraniums of my choice!
- 6 pack of white eggs — $2
- 1 Olallieberry pie — $8.50 (end of the day sale)
Total amount spent on food: $94.5 for 2 people! Which equals ~$50 a week on food, or two days spending $25 eating out at cafes and restaurants. Not too shabby. Especially because this food will last us through the week providing breakfast, lunch, snacks and dinner. Of course, we usually grab a couple spare items from the store, like milk, cheese, and other items not sold at the farmers market or too goddamn expensive.
Bobby and I have two approaches to eating, which makes plating pretty interesting. I prefer all my parts separated, and mixed when I please. He prefers everything piled together for a open-face style sandwich. No matter how you combine your ingredients, the fresh flavors are sure to satisfy!