The diversity of produce at San Francisco’s popular thrice-weekly Ferry Plaza Farmers Market is a metaphor for the city itself. Jalapenos and fava beans sit alongside Pacific Sweetwater oysters and fuyu persimmons, all trucked in from farms just a few hours’ drive away.
As Peter Rudolph, executive chef at Madera, the signature restaurant at Rosewood Sand Hill hotel, in nearby Menlo Park, takes us around the market, he points out several boxes of greens he’s ordered...
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