RipeNow! Newsletter Archive

May 20, 2022 Edition

Blueberries are here! Today we have two updates to share regarding our blueberry vendors. One sweet and one tart, kind of like the fruit itself.
Sweet: Triple Delight Blueberries is back at all three of our markets! This fifth generation family farm plants 8 different varieties of blueberries on San Joaquin County farmland each year. Their season is very short but very sweet. Nab them while you can.

May 6, 2022 Edition

The Spring Fruit Season is off to an a-May-zing start. Cherries and blueberries abound this week but we’ve had a keen eye on Frog Hollow Farm’s mulberries. Mulberries are hard to find anywhere but the farmer’s market, and Frog Hollow is one of the few growers in the state. So we’re happy when they are here!

April 22, 2022 Edition

Even though it’s almost always citrus season in the Bay, nothing screams spring like a bright, lemony dish. Lemons are a powerful ingredient. A few squeezes can tenderize your meat and seafood, retain your chopped fruits and veggies’ vibrant colors, and remedy an over-salted meal – all while subtly enhancing and balancing the flavors of your dish. Their natural disinfecting properties also make lemons a natural alternative to the harsh products in your cupboard, just in time for spring cleaning.

April 8, 2022 Edition

Ever tried green garlic? This early spring crop is garlic’s younger sibling; it’s simply garlic that’s been harvested early. They are easy to confuse with green onions, so be sure to look for thicker stems and purple hues along the bulbs to distinguish them. They are milder and nuttier than mature, cured garlic and much easier to work with. Use it from end to stem, just as you would a scallion. Just be sure to trim the roots!

March 25, 2022 Edition

Springtime is our favorite time of year at the Berkeley Farmers’ Market—or should we say fava-rite? Of all of the spring veggies that we’ve been patiently waiting for all winter, fava beans are what have caught our attention this week. If you’re not familiar with them, they are a large, flat bean with a super creamy texture when cooked. They are a tad nutty and slightly sweet in flavor, but overall quite mild and easy to incorporate into dishes.

March 11, 2022 Edition

The days are getting longer, and so are the spears of asparagus popping up on local farms! We spotted the very first harvests at Full Belly and Kaki Farms just last week, just in time to put a spring into our step for the equinox on March 20. These sweet, crisp stalks should very well be considered royalty in the veggie kingdom.

February 25, 2022 Edition

A lot of people think that broccolini is just a younger broccoli crop, but in fact, it is a hybrid of broccoli and gai lan (Chinese Broccoli). With smaller florets and a thinner, more delicate stem than broccoli, it takes a bit less time to cook. It’s also sweeter in taste, but just as versatile. Perfect for your frittata in the morning or in your stir fry at night. Know that you are getting four times more Vitamin A, as well as substantially more magnesium and calcium, than you would eating broccoli.