Cooking seasonal, fresh foods

Recipes made from Farmer's Market food as featured on the show:

Mark Dommen Chef/Partner
One Market Restaurant

Serves 4


  • 1 each pasta dough (recipe below)
  • 2 tablespoons butter
  • 1/4 cup shallots, chopped
  • 2 cups nettles, washed and tightly packed
  • 1/2 cup ricotta cheese
  • 1/2 cup parmesan cheese, grated
  • to taste sea salt
  • to taste fresh ground pepper
  • 1 ounce vegetable stock
  • 1 each spring garlic emulsion (recipe below)


  • Shallots fried in clarified butter
  • Fried parley


1. Wash the nettles very well, and spin-dry them using a salad spinner. Remove any large stems by picking the leaves off. You may want to use rubber gloves for this task as they will sting you and irritate your skin.

2. Melt 1 tablespoon butter in a medium sized saucepot over medium heat and add the chopped shallots.

3. Sweat the shallots until they are translucent, about 8 minutes, add the nettles and cook until the nettles are wilted. Season to taste with salt and pepper. (Make sure the nettles are cooked before you taste them, they will loose their stinging qualities once they are cooked).

4. Lay the nettles out on a half sheet pan lined with parchment paper and allow to cool in the refrigerator.

5. Once cooled place the nettles into a food processor and chop until fine.

6. Scrape them out into a mixing bowl and add the cheeses, mix well, season to taste with sea salt, pepper, and cayenne pepper.

7. Roll the pasta to the second smallest setting on your pasta machine. Cut the pasta into 3"x3" squares. You will need 14 squares for this dish, twelve for the raviolis and two extras in case of breaks and to make sure the pasta is cooked.

8. Lay the pasta out on a cutting board in a diamond shape.

9. Place a teaspoon of filling in the center of each sheet.

10. Brush the edges of the pasta with water and fold the pasta over from corner to corner to make a triangle shape. Press the edges together to seal the pockets.

11. Next take the two corners that are along the long edge and bring them together. This will make the pasta look like a tortellini shape. Set aside on a tray sprinkled with semolina flour.

12. Cook the pasta in salted boiling water until it's done - no more then 1 minute.

13. In a sauté pan over medium heat add 1 ounce of vegetable stock and 1 tablespoon of butter. Swirl the butter in the pan until it emulsifies with the vegetable stock add the cooked ravioli and coat with the butter. Season to taste with salt and pepper.

14. To plate, divide the ravioli among four plates, placing them in a row. Blend the spring garlic emulsion once more and spoon the sauce over the top of the ravioli. Top the dish with shallots that have been fried in butter and deep fried parsley. Serve.



  • 2 cups 00 flour (can substitute with all-purpose flour)
  • 1 teaspoon salt
  • 8 each egg yolks, lightly beaten
  • 1/3 cup water


1. Put the flour and salt into a mixing bowl fitted with the dough hook.

2. Slowly add the eggs and mix until incorporated.

3. Slowly add the water a little at a time until the dough forms a nice ball. It may not need all the water, and you don't want dough that's too wet.

4. Remove the dough from the mixing bowl and cover with plastic wrap. Place in the refrigerator for at least 30 minutes before you roll it out.

5. Roll the dough using a pasta machine to the desired thickness. You will have more pasta then you need for this recipe. Reserve the extra pasta for another use.



  • 3 each shallots
  • 1 pound spring garlic
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 cups vermouth
  • 3-4 cups vegetable stock
  • to taste lemon juice
  • to taste cayenne pepper


1. Slice the shallots and clean the spring garlic and cut into small pieces.

2. Add a tablespoon of butter to a medium sauce pan over medium heat.

3. When the butter has melted add shallots, spring garlic and a teaspoon of salt and sweat over medium heat until translucent. This should take about 5 minutes.

4. Deglaze with vermouth and reduce by half.

5. Cover with vegetable stock and bring to a simmer. Simmer the liquid for 10-15 minutes until the spring garlic has released its entire flavor and the liquid has reduced to 2 cups total.

6. Strain the broth through a chinoise (fine sieve) making sure to press hard with the back of a ladle in order to get the maximum flavor from the garlic and shallots.

7. Put the broth into a clean saucepan and reheat. Add 2 tablespoons of butter, and season to taste with salt, pepper, cayenne pepper, and lemon juice. The sauce needs to have a fresh garlic flavor but remain balanced.

8. Blend with a hand blender that has the aerating attachment to develop a light, foamy emulsion.

Information on "Moveable Feast"
Each Month, Two Top Chefs will Collaborate with a Local Farmer to Create an Extraordinary Meal to Benefit CUESA's Mission of Promoting a Sustainable Food System through the Operation of the Ferry Plaza Farmers Market and its Educational Programs

Tickets to "A Moveable Feast" can be purchased online by visiting Each dinner will be $80.00 per person, or $100.00 including wine, inclusive of tax and gratuity and begin at 7:00pm; seats are limited. A percentage of each ticket cost will benefit CUESA. Schedule is subject to change without notice.

About CUESA:
CUESA is a tax-exempt 501(c)(3) public benefit corporation organization that has, since 1999, managed the Ferry Plaza Farmers Market. CUESA is dedicated to promoting a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs.

Schedule is as follows:

TUESDAY, APRIL 7 Location: ONE MARKET Chefs: Mark Dommen, One Market and Erica Holland-Toll, The Lark Creek Inn One Market restaurant is the recipient of a Michelin star and The Lark Creek Inn will celebrate its 20th anniversary in August 2009. Farmer: David Retsky, County Line Harvest County Line Harvest, started by first generation farmer David Retsky at the age of 29, is the latest addition to the Ferry Plaza Farmers Market and is located just southwest of Petaluma.

Location: PICCO
Chefs: Bruce Hill, Picco and Greg Dunmore, Ame
Bruce Hill, long been recognized as one of the San Francisco Bay Area's favorite chefs, will join Picco Chef de Cuisine Chris Whaley to cook with Greg Dunmore, a San Francisco Chronicle "Rising Star Chef" of the Michelin starred Ame.
Farmer: David Evans, Marin Sun Farms
Evans is a fourth generation rancher in Inverness raising 100% grass-fed beef, lamb, goat and pork.

Location: SPRUCE
Chefs: Mark Sullivan, Spruce and Loretta Keller, Coco500 and The Moss Room
Spruce was recently named an Esquire magazine "Best New Restaurant" and Loretta Keller's The Moss Room received 3-stars from the San Francisco Chronicle.
Farmer: Kristie Knoll, Knoll Farms
The 35 acre Brentwood-based biodynamic farm is best known for its delicious figs, yet produces over 150 different varieties, including different nectarines, apricots and plums during the month of June.

Location: AZIZA
Chefs: Mourad Lahlou, Aziza and James Syhabout, Commis
Mourad Lahlou is a StarChefs "Rising Star Chef" and James Syhabout, formerly Chef de Cuisine of Manresa, is a San Francisco Chronicle "Rising Star Chef" and will open Commis in the Spring of 2009. Farmer: Jesse Kuhn, Marin Roots
San Francisco native Jesse Kuhn had no farming experience growing up and instead was inspired by agriculture classes in college and is one of the youngest farmers at the Ferry Plaza Farmers Market.

Chefs: Paul Arenstam, Americano and Chris Cosentino, Incanto
Paul Arenstam and Americano restaurant are long time supporters of the market and the restaurant has been praised in Bon Appetit and Gourmet while Chris Cosentino has appeared on the Food Network's Iron Chef and become known for his love of pig products.
Farmer: Joel Schirmer, Dirty Girl Produce
Schirmer grew up in Santa Cruz and began working at Dirty Girl Produce in 1997 and the farm is especially famous for its dry-farmed Early Girl tomatoes.

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