GET STONED: Stone fruit, like these Dapple Dandy pluots, are at their peak season at San Francisco's Ferry Plaza Farmers Market (click for a slideshow).
MarketWatch is a monthly report on what's fresh and new at farmers markets in New York and San Francisco. If you've visited a farmers market recently in your own community, tell us what's new in the comments. And, if you have photos, be sure to post them to the MarketWatch flickr pool.
NEW YORK: UNION SQUARE GREENMARKET
"August and September are the most bumpin' times of the year," happily declares Gabrielle Langholtz, Greenmarket Manager of Publicity & Special Projects. Whoa, has hip-hop flava come to the Greenmarket? New Jack Squash? Um, no. Langholtz quickly clarifies that she was referring to the bumper crop of fruit and vegetables on display at the market now and into late summer. Seemingly everything -- from corn to eggplant, herbs, and stone fruit -- is abundant and will stay that way until fall's first frost hits. Bumpin', indeed.
Field-grown tomatoes, artichokes, and shell beans are new to the market. The first lima beans arrived last week, and expect to see cranberry beans, canellini, and soybeans (edamame) soon.
A harbinger of fall, the first new apples have arrived: "greening" variety Lodi apples are bright green, firm, and tart.Read More >
The new Wine Saver preservation and serving system uses argon gas to prevent the oxidation that typically turns wine undrinkable as soon as a day after it is opened. Like an enomatic system for home use, the Wine Saver is supposed to protect wine in an opened bottle for weeks after it's been uncorked. The unit holds up to three bottles at once and dispenses wine by the glass from spigots. Unfortunately, wine thrift comes at a steep price: $599.95, exclusively at Williams-Sonoma.
A crayfish celebration is coming to Aquavit (65 East 55th Street). From August 11 through August 17, Aquavit will serve a $25 crayfish peel-and-eat dinner which will include one pound of the crustaceans along with garlic bread, boiled potatoes, and Jarlsberg cheese (we're not in New Orleans anymore). A $48 menu will also be available featuring the likes of crayfish bisque and crayfish toast. Reservations: 212.307.7311.