Favorite Farmer's Market Vendors of 2005

I rely on a number of high-quality producers for the Kitchen column. Some I've written about in depth, some make frequent cameo appearances. Here are the unsung (at least at this site) producers I relied on in 2005.

Fatted Calf
Great charcuterie is hard to find. No wonder, then, that Fatted Calf has a cult following among cured meat connoisseurs. Taylor and Toponia, who started the business with their own savings, use top-notch ingredients to make flavorful pancetta, terrines, confit, sausages, and salami, among many other items.

Taylor has studied with Dario Cecchini, one of the last of the traditional salumi makers in Tuscany, and he and Toponia recently got back from a charcuterie tour in Paris. Their products sell out quickly, so sign up for their email newsletter and order in advance.

Tairwa' Knoll
Tairwa' Knoll Farms always has the most interesting produce at the Ferry Plaza Farmer's Market. Fig leaves, horseradish roots, fava greens, uncured olives (I'm so curing my own batch soon), and cardoons are common sights at the stall. Expect high-quality ingredients and a knowledgeable staff.

Read all about the farm at Edible East Bay's website.

Prather Ranch
This meat producer has had a store in the Ferry Building since day one, and they've recently started a stall at the Grand Lake Farmer's Market. This meat has all the right buzzwords: ethical, organic, grass-fed, hormone free.

More importantly, Prather Ranch is one of the few producers in the country who dry-age their beef for a full thirty days. The meat develops rich, complex flavors as a result. The meat is pricey, but it's oh so worth it. Do note, however, that Prather Ranch isn't a butcher, so the meat cuts will be untrimmed. If you want to taste before you buy, head to the Barbecue Stall they opened at the Ferry Plaza Farmer's market.