Bradley N.
Yelp
No matter the season or time of the morning, the College of San Mateo Saturday farmers' market is an extremely welcoming place. Right around the "official" 9am opening time is best for farm-to-table enthusiasts, when the fruits, vegetables, pastured eggs, ranched meats, and sustainably caught fish are at their most fresh and vibrant. While the food trucks slowly get ready for the late morning rush and the lines to the bakeries start to grow, home chefs can zoom in on their favorite vendors and quickly make a circuit in 30 minutes or less.
Typically, this is my preferred strategy here: get in, restock, and get out, as efficiently and quickly as possible. Whatever is in season at the moment. Salmon. Eggs. Artichokes, Kale. Strawberrries. Romanesco broccoli. Cauliflower. Fennel bulbs. Mixed greens. Mushrooms. Fresh herbs. Avocados. Bison meat. Pastured pork. Carrots. Radishes. Cucumbers. Tomatoes. Beets. Spinach. Arugula. Summer squash. Winter squash. Cara cara oranges. Blood oranges. Navel oranges. Almonds. Walnuts. Figs. Dates. Fava beans. Padron peppers. Shishito peppers. Peaches. Apricots. Plums. Raisins. Meyer lemons. Lisbon lemons. Rainbow chard. All grown or raised in California, much of it picked less than 24 hours before sale, nearly 90-95% organically grown. I start with $100 in cash and don't go past that amount. Like going to a Vegas casino, just with much better odds at winning.
But, there are those beautiful spring mornings when, shopping done, bags loaded into the car, frozen meats stored in a cool bag, eggs and other fragile items protected for the ride home, when you just aren't quite ready to leave yet. So, you return, just to watch and wonder. You walk the rows. You admire the stands selling speciality items that aren't on your list. Pies. Kombucha. Seasoned salts and rubs. Soap. Dried lavender. Blenheim apricot jam. Goat cheese. French pastries. Spanish sausages. German pretzels and decadent cherry cake. You linger listening to the live music. You inhale the scent of fresh strawberries. You watch the kettle corn cook. You fantasize about ordering an empanada, or a chocolate croissant, or a jar of BBQ sauce.
You people watch. You look up at the blue sky. You feel the wind on your face and enjoy the public space, the ebb and flow of humanity. The latest Tesla models parked like sardines next to each other while their owners purchase mushrooms, or mesclun, or fancy-style desserts.
And then, after soaking in a few more minutes of the scene, you head back to the car, where your salmon and celery and jumbo artichokes are still waiting. Ready for the next culinary adventure. Thanks San Mateo FM. You've done it once more!