What’s at Your Farmers’ Market this Week?

Our publisher/editor Cheryl Angelina Koehler sent this photo from last Saturday’s farmers’ market in Chico, a city in California’s northern farm country that’s been much in the news lately due to the tragedies wrought by the Camp Fire. Cheryl goes there each quarter to help Edible Shasta-Butte publisher Candace Byrne get her magazine to press, and the two always visit the farmers’ market for supplies and to check in on the local farmers and producers. Only about 60% of the usual market booths were set up in the lot, and Candace mentioned Turkey Tail Farm and Noble Orchards as farms she knew for certain had been burned out. Dave Miller of Miller’s Bakehouse was absent that day at the market, and word had it that he was still waiting to return to his bakery after evacuating from his property, which fortunately was spared by the fire. Several producers who had lost home property still made it in to sell—Chico Chai, Mama Sattva Ghee, and Isern & Sons Olive Oil were among them. Candace encourages anyone who is interested in donating to help the community recover to contact the North Valley Community Foundation.
Cheryl’s Ginger Daikon Coleslaw
The daikon radishes that show up at my local green grocer tend to be quite large, so this idea came to me as a way of using them up. Shiso is hard to find at markets, so I use it only when there’s some growing in the garden. It’s a beautiful plant and loves our East Bay climate.
Serves 6–8
1/2 cabbage (green or purple), shredded
1 cup shredded daikon (white or purple)
1 large Asian pear, shredded
2 tablespoons grated fresh ginger
1/4 cup chopped walnuts
1/4 cup mayo
4 shiso leaves (optional), sliced into ribbons
Salt and pepper to taste
Combine all ingredients. Toss and serve.