Cheesemaking – Part II

February 24, 2006

More on what it takes to make one of our favorite foods.

Cheesemaking – Part I

February 17, 2006

Great cheese starts with milk production and goes from there. Read this article (the first of two) to understand the entire production cycle.

Bees and Blooms

February 10, 2006

The scents of spring entice bees into their annual ritual: pollination.

Lettuce Lunch

January 13, 2006

Right now, the Ferry Plaza Farmers Market is full of tasty salad ingredients. Chicories, cheeses, cresses, citrus fruits, oils, eggs, vinegars, nuts and roots all lend themselves to delicious winter salads. But by far the most favored salad ingredient, and one that can easily stand alone with a simple dressing, is Lactuca sativa – lettuce.

CUESA Welcomes a New Director of Education

December 16, 2005

This week, CUESA welcomed a new member to our staff with the hiring of Julie Cummins as Director of Education.

Farmers' Varieties

November 11, 2005

As we move into the cool season, some of the most eye-catching and tasty vegetables at the market – sweet red carrots, black turnips, bright green Romanesco, gigantic radishes and red greens – all have something in common. They’re heirlooms!

Pears ~ Tasting and Pairing

November 4, 2005

California Farming Regions: The Central Coast and Southern California

October 28, 2005

A Date with Autumn

October 7, 2005

Of all the sweets that autumn brings – pomegranates, guavas, the first citrus, sweet hard squash, pears, and apples – none are as sugary as the fruits of Phoenix dactylifera, the date palm. Spanish missionaries introduced dates to California in the 1700s, followed by other introductions in the 1800s.

Picking Potatoes

September 9, 2005