Fried Organic Plantains $6 w/ slow simmered black beans & Dende Powder
Sopes $12 Hand Made cactus tortillas frilled w/ squash in radish leaf-pumpkin seed mole and garlic-cumin purple potatoes over salsa de venas & jalapeno cabbage slaw
Ras El Hanout Tajine of Artichoke, sunchoke and Favas $15 w/ root vegetable charmoula over Israeli Cous Cous w/ Soul Cocina Preserved Lemons and Harissa
Local Braised Greens $13 w/ black garbanzos over Brown Basmati Rice with Mint Chutney and tamarind glaze.
Dessert By Wholesome Bakery Truffle medly : Butterscotch, Pecan , Coconut and Chocolate truffle
Lamb Shakshuka $16 Glaum Ranch Eggs Slow Poached in Pizza Hacker's Mano Green Zebra Tomato Sauce with Lamb Meatballs, Garlic Confit & Z'taar Lavash over Maftoul
Totopos de Pato $14 Crispy Orange and Cinnamon scented Duck Confit with Organic Tortilla Chipa tossed in Soul Cocina Chile De Arbol Salsa topped with Queso Anejo, Crema Centroamericana & Preserved Duck Egg - SPICY!
Huaraches $15 Cactus tortillas topped with Black Beans, Mole Pipian Della Cota Squash, Local Foraged Chanterelles, Garlic-Cumin Purple Potatoes, Radish Leaf and Pumpkin Seed Powder
Chicken Tajin Pot Pie $15 Celery Root & Celery Leaf Chermoula & Soul Cocina Preserved Lemons & Tfaya
Affogato Turco $8 Pistachio Kulfi in Turkish Coffee w/ Date Mamool
Not sure what these flowers are called, but they grow wild all over the Bay Area. My friend's mother is in town from Israel and she showed be that the stems are great to snack on and have a tart lemony taste. I'm sure participants in the wild food walks will learn about this plant.
SF Underground Market March 6th
The next market is here! The date and location are set..
This time around we’ve got twice as many vendors, 3 times as much space (so the lines should be shorter), and more great music and workshops. Come early to avoid the lines, leave late to catch the party.
Vendors: Pearls Kitchen- Jewish deli fare Dontaye Ball- pulled pork Morgan Woolley greenheartsfamilyfarm- pastured meats Elianna Roffman & Morgan Lee Woolley -Hawaiian baked goods Dafna Kory -Jams from locally foraged fruits Paawan- The Chai Cart Dirk -Traditional Veggie German Sausage James Grossman- “Salumi” Alice Wilson -Jams, sweet breads, foccacia Katy McLean & Christopher David -Macaron Parisian macaroons Michael Christie- Real French artisinal warm Quiche Kathy Dewitt -Herb & spice blends, sea salts Jeff Tidwell -Krauts, kimchi and preserves Margaret Wong -Mushroom spread & dark chocolate almond date balls Jackie Woods -“delightfully tasty cakes” and cupcakes Claudia Comerci -Flower & Healing Essences Valerie Johnson -Multi-grain artisinal gluten free breads, granola, scones, etc Becky Spencer- (Urban Preserves Jams & Pickles Erik Kamprud -Fried Chicken & Andouille Sausage gumbo & vegan gumbo Rathsamee Ly- Laotian sausages & Nam kao Marisol Kim -100% grass-fed organic beef jerky Shakirah Simley (Slow Jams) -Jams, preserves, marmalades, spreads & relishes Katherine Kirby- Granola forageSF – wild mushrooms and other foraged goodies Sybil Johnson (Heartbaker) -Baked Goods & Pastries Jana Blankenship -Soaps, bath salts, scents, balms, candles, etc. Soul Cocina - Indian Street food & Regianal Mexican specialties Robin Jolin -Peanut brittle, lemonade, sparking lemonade Linh Nguyen -Vietnamese foods JD Collins -Salsa dos gringos Kitty Myers -Jams, marmalades, chutneys, flavored olive oil, etc Kevin Bressani- Beet kvass Gabriel Mitchell -Truffles, tarts, caramels Christina Yu -Cheescake-sweet & savory Alexis Mian & Elena Herting -Raw, vegan, organic meals, snacks & desserts Francisco Grajales -Vegan (and some gluten-free) Baked Goods Erin Murray -Fermented Veggies Ruza Markos- scones and such wiley rogers-honey Rana Chang-kombucha Ariana Montemayor Boris Price-demi glace kate thompson-granola kim Nguyen susan marjanovic -Raw Chocolate Mary Powell
