If you’re a foodie, a farmer’s market aficionados, or artisan food enthusiast, the Ferry Building is a must stop. The Ferry Building is one of my favorite places to visit whenever I’m in the city. Saturday is the best time to stop by because a larger farmer’s market is held both in front of the Ferry Building and on the rear plaza overlooking the bay compared to a smaller market on Tuesday or Thursday. In addition to the market vendors offering fresh farm products and artisan foods, residing inside the building are more fabulous cafes and eateries as well as purveyors of fine foods. You can easily spend an entire afternoon here.
These cherries were so sweet!
Roli Roti's famous porchetta sandwich
The line is always long for Roli Roti and everything gets sold out by 1 P.M.
Blue Bottle Cafe
The barista accidentally made an extra cup of coffee for the customer in front of us so mine was free.
I ordered the prosciutto cotto with provolone and whole grain mustard which tasted way better than the sandwich I had ordered at Tartine.
The strawberry macaron is my favorite! I love the light strawberry cream.
Heath Ceramics
I love their dinnerware. All hand-made. Just beautiful.
Madonna
Oh my gosh, I just want to follow you around (only in a good way.:) Free coffee and yummy desserts. Who knew vegetables could be so beautiful? Those morel mushrooms reminds me of my Dad. He used to take us hunting for those by the bagful when we were children.
I think I want to buy Miette's book. I have been told her book scales cake recipes for six inch cakes. My family does not need such large servings.
Thanks for sharing.
vytran
Hi Madonna! I try to capture as many pictures as I can on vacation to give readers a little taste of what to expect. Those morel mushrooms looked incredible! But I wouldn't know what to do with them. Where did you grow up? As for the Miette's book, I have a copy but haven't really tried anything. I read on Amazon that it has quite a few errors in them so make sure you get the corrected version.
Madonna
I grew up in the Midwest. My dad would take us out and show us how to pick morels in the spring and blackberries in the summer. We would take the mushrooms home and my mom would cut them in half because there could be critters inside. She would wash them (quickly in highly salted water to get rid of any critter that found its way in the crevices) and drain/dry on a clean dishcloth. She would dust them in flour, sauté them quickly in butter and served them along side a small steak. Since then I was told to use rice flour because that makes them crispier. If you do not eat beef, she also sautéed them and added them to scrabbled eggs – kind of like truffles and eggs. You can google morels – there many recipes.
Anyway, you have a fun site. I like checking in to see what kind of good stuff you have found.
vytran
Your mom's mushroom dish sounds delicious! I had some mushroom empanadas over the weekend that were quite good, will have to find a recipe for them. Thank you for checking out my blog! I wish I had more time to post.