A peculiar thing is happening to Bay Area farmer’s market, and I’m not sure that I like it. They are becoming very much in fashion, in vogue, and not always in a good way. In other parts of the country a farmer’s market is a place to get wholesome farm fresh produce, much better than what you would get at the grocery, for rock bottom prices. The farmer’s market cuts out the middle man; they are a place where the farmer is also the purveyor. But in the Bay Area the farmer’s market is a place for a stroll, sipping your organic coffee, a place to see and be seen, they are dripping with folksiness, not a place for everyone, but a place for those who can afford their organic (sometimes) produce. Not every Bay Area farmer’s market is like this, but the weekend farmer’s market at Ferry Building surely is.

It was a beautiful Saturday morning, warm and sunny, so my husband and I ventured to SF for our very first visit to the Ferry Building. First visit! I know the Ferry Building has been open how long, what type of bourgie does this girl think she is? Well, I will tell you, not the type who gathers together my empty satchel awaiting fresh produce early on a weekend morning, only to listen to some dude’s rendition of Andre 3000 played on the acoustic guitar a la Simon and Garfunkel. Thank you very much. My experience at the SF farmer’s market can be best summed up with this analogy: the Ferry Building Farmer’s Market is to the classic farmer’s market as Disneyland is to a county fair, a good premise that has lost sight of its original goals.

I should temper this post by saying this farmer’s market was not all bad. It was vast. Row upon row of stalls, each with their different wares: produce, oil and vinegars, chilis, breads, smoked fish, and leeks, there were a lot of leeks. And inside the Ferry Building, the portion that is open daily, was really quite lovely. Cow Girl Creamery has a shop filled with artisinal cheeses and housemade ricottas, fetas, and fromage blancs; the purveyors were more than happy to answer my often times thick questions and offer a taste of their creamy cheeses.

I can honestly say that I was shocked by the prices of all of the foods at the farmer’s market. EX-PEN-SIVE! I am not one to scrimp when it comes to food; I believe in paying the just price for goods. But I will not pay astronomical prices for the same foods that I can buy either at Berkeley Bowl or Monterey Market for a fraction of the cost. It was interesting to note that I saw some of the same farmers at the Ferry Building Farmer’s Market as I see at the Jack London Square Farmer’s Market in Oakland, where they sell the same produce for a fraction of the price. I guess the only difference is that they know the “foodies” that frequent the SF farmer’s market will pay the exorbitant prices. CA-CHING, all hail capitalism!

But on to dinner, I wanted something light and fresh, something that displayed the little bit that I bought at the Ferry Building (yes, I too succumbed to the call of capitalism). So I made some scrambled eggs, adorned with crisp asparagus and meaty wild mushrooms. Taking advantage of the fresh ricotta cheese that I purchased at Cowgirl, I blended it into the scrambled eggs. Placed on top of grilled levain bread, it proved to be the ideal supper to end an exhausting day.

Springtime Scrambled Eggs on Toast

Serves 3-4

6 eggs
1/2 cup milk
1/2 cup fresh ricotta cheese
1 clove garlic, minced
1/4 cup sliced green onion
1 1/2-2 cups asparagus, cut into bite-size pieces
1 1/2 cups wild mushrooms, torn or sliced into bite sized pieces
butter and olive oil
salt and pepper
slices of country bread

Blanch your asparagus, until crisp tender, about 2 minutes. Drain and reserve. In a medium skillet, melt equal parts olive oil and butter. Add the garlic, mushrooms, and green onion, and saute until mushrooms have exuded their juices, and pan is just about dry, about 5 minutes. Remove mushrooms to a dish and reserve. In a bowl, whisk the eggs and milk, seasoned with salt and pepper. In the same skillet, again melt equal parts butter and olive oil, add the eggs and cook over low heat, stirring the contents of the pan constantly, you are looking for very small curds. When eggs are just about dry, about 5 minutes, add the ricotta cheese. Stir well to blend and continue cooking the eggs. Add the asparagus and mushrooms back to the egg, and heat through. Place scrambled eggs on top of slices of toast or grilled bread and enjoy.