Easy Eating: 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 20th. 

These sweet, crisp stalks should very well be considered royalty in the veggie kingdom. Unlike most vegetables, asparagus is a perennial. This means the same plant will produce every year, for sometimes up to 20 years! Their heads, always held high, also emerge from root structures called crowns.

Green or purple, fat or pencil-thin, you're sure to find your ideal bunch at any of the three Berkeley Farmers Markets.

Easy Eating: Asparagus pairs very nicely with lemon and garlic. Poached Eggs with Asparagus and Lemon Butter are deserving of a spot on your table for brunch and, while this chilled Asparagus and Green Garlic Soup requires a bit of work, you'll definitely be satisfied with the results. For a simpler but equally refreshing meal, try this Weeknight Spring Pasta with bacon from Stepladder Creamery. Asparagus Latkes are also a great way to use the whole veggie, from tip to end.

Tips for Selecting and Storing: 
  • Look for firm stems with closed tips. 
  • Wrap a damp paper towel around the ends and store in the refrigerator. 
  • Consume within one or two days of purchase for best flavor and texture.
Asparagus Risotto
Recipe Courtesy of Full Belly Farm
Ingredients
  • 1 bunch asparagus
  • 2 spring onions, minced
  • 1 pinch red pepper flakes
  • 3 tablespoons butter
  • 1 tablespoon vegetable or olive oil
  • 2 cups arborio rice
  • 1 to 1-1/2 quarts hot chicken or vegetable stock
  • salt and pepper
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons chopped parsley or chives

Instructions
  1. Trim the ends off of your asparagus and steam until al dente. Cool and cut into 3/4-inch pieces. 
  2. In a large, heavy skillet or dutch oven, sauté the spring onions in the butter and oil with a pinch of red pepper flakes until they are translucent. 
  3. Add the rice and cook, stirring constantly, so that the rice is thoroughly coated in the oil and slightly toasted. 
  4. Add the asparagus and sauté for a minute. 
  5. Add a cupful of the hot stock and cook, stirring constantly, until the rice has absorbed the liquid. When the first cup of stock has been absorbed, continue to add the stock, a cupful at a time, until all of the stock has been used. 
  6. Start checking your risotto after about 4 cups of liquid have been added. You want the rice well cooked, but not mushy. It should still be a bit firm. 
  7. Add salt and pepper to taste. Stir in the cheese, sprinkle with the herbs, and serve immediately.

This Week's Vendors
Saturday Downtown Berkeley

All Things Sharp
Brokaw Ranch
Avalos Farm
Kaki Farm
Good Faith Farm
Golden Rule Organics
Lifefood Gardens
Flying Disc Ranch
Achadinha Cheese Co.
Little Fish
Kashiwase Farm
Stepladder Creamery
Happy Boy Farms
True Grass Farm
Solano Mushroom
Riverdog Farm
Smit Farms
Gattonelli
Frog Hollow Farm
Pomo Tierra Orchard
Higher Land Coffee
Tony's Kettle Corn + Crepes
Andy's Thai
Tamales La Oaxaqueña 
Cafe Zambala
Beber Almond Milk
Big Little Bowl
Your Granola Garden 
Laguna Garden Bakery
Morell's Bread
Obour Hummus
Phoenix Pastificio
Bolani
Coracao
Primavera Tamales
Bun Bao
Wild West Ferments
Sika Ethiopian Specialties
Tuesday South Berkeley

Kaki Farms
Massa Organics
Oya Organics
Brokaw Ranch
Lifefood Gardens
Avalos Farm
Full Belly Farm
Flying Disc Ranch
Good Faith Farm
Blossom Bluff Orchards
Solano Mushroom
Dirty Girl Produce
Kashiwase Farm
Stepladder Creamery
Riverdog Farm
Smit Farms
Frog Hollow Farm
Little Fish Co.
Queen of Sheeba Honey
Phoenix Pastificio
Base Camp Bakery
Bolani
The Fruit Tree
Tamales La Oaxaqueña (every other week)
Sika Ethiopian Specialties
(every other week)
Andy's Thai
Donna's Tamales
Thursday North Berkeley

All Things Sharp
Pomo Terra Orchard
Little Fish
Happy Boy Farms
Green Thumb Organics
Massa Organics
Chinchiolo Family Farms
Golden Rule Organics
E&H Mushroom Farm
Riverdog Farm
Frog Hollow Farm
Phoenix Pastificio
Big Little Bowl
Donna's Tamales
All Things Sharp
Morell's Bread
Upland Apiary
"Pi" Vendors to Look Out For
Pi Day falls on this coming Monday. Regardless of whether or not you're a numbers person, it's a great excuse to indulge in a slice of pie – hopefully without increasing our circumferences.
Here's a quick and easy guide to help you navigate the pie selection ahead of the Downtown Berkeley Farmers Market this Saturday:
Frog Hollow Farm has a legendary selection of fruit pies made from their very own harvest. Their empanadas are also technically hand pies for those looking for smaller, savory options.

If fruit pies aren't your thing, Laguna Garden Bakery offers indulgent variations of sweet potato and pumpkin pies, often with chocolate.

Pizza counts as pie too! Head to the Phoenix Pastificio for whole take and bakes. They have lots of topping combinations to choose from, so you're sure to walk away with something you're excited about.
Cook "From Your Fridge"
Online Class
Saturday, March 26
11am–12:30pm
On a mission to become a zero-waste warrior? Or simply too tired to run to the farmers' market or store? In this online class, Chef Alison Mountford will walk you through how to make delicious meals from whatever's already in your fridge. Pizza and frittata are on the menu!
Resourceful: Your Residential Zero-Waste Guide
We get a lot of recycling questions at the farmers' market information booth. Thanks to Resourceful, the Ecology Center's latest educational tool, it's much easier to dispose of your waste responsibly. Answers are now just a click away!

Our Recycling Hotline – (510) 527-5555 – is also open, Monday through Friday, 8:30am to 4:30pm.
Masks Strongly Encouraged at Market
The Berkeley Farmers' Markets will continue to adhere to the City of Berkeley Public Health, CDPH, and the CDC's recommendations, for our mask requirements and policies. Given the current recommendations, masks are not required for attendees to enter the Berkeley Farmers' Market.

While it is not required, we respectfully ask those who are unvaccinated, or partially vaccinated to continue to wear a mask for the ongoing safety of our community.
Farmers' Market Hours & Locations
EBT and WIC Fruit & Vegetable checks gladly accepted and Market Match incentives distributed at all markets.
South Berkeley
Tuesdays, 2 - 6:30 pm
Adeline St. at 63rd St., 
Berkeley
North Berkeley
Thursdays, 3 - 7 pm 
Shattuck Ave. at Rose St., Berkeley
Downtown Berkeley
Saturdays, 10 am - 3 pm
Center St. at MLK Jr. Way, Berkeley
 
[Photo credit: Berkeley Farmers' Market Staff]