This Fourth of July, declare your independence from factory farms by supporting local farmers and ranchers. The Ferry Plaza Farmers Market is open tomorrow, and we’re a one-stop shop for all of your BBQ and picnic needs, from heirloom tomatoes, Brentwood sweet corn, and organic stone fruit, to grass-fed beef, pasture-raised chicken, and handmade sausages free of antibiotics and hormones.
One of the many benefits of buying meat from the farmers market is that you can talk to the rancher or butcher about how the animals were raised, and ask for recommendations on which cuts to buy based on your budget and skills. Don’t be shy! They love answering your meaty questions.
We have compiled a list of Fourth of July offerings from our vendors, and some meat buying and grilling tips from Loren Poncia at Stemple Creek Ranch. Arrive early tomorrow to beat the crowds and get your grill going by the afternoon!
Grass-Fed Meat at Stemple Creek
CUESA: Tell us a bit about your ranch and how your livestock is raised.
Loren Poncia: I’m a fourth-generation rancher. My family has been on the same ranch for about 115 years. We raise high-quality beef and lamb within five miles of the Pacific Ocean. It has a different flavor, since our animals eat grass that takes in the salty air. We specialize in fatty grass-fed beef and lamb, but we also have cuts of beef that are leaner. Our main ranch is in Tomales, which is 55 miles from the Ferry Plaza. We also have ranches in Point Reyes, Elk, and Humboldt. The pasture is certified organic. Most of our animals live to be 24 to 28 months old, and they eat grass and their mothers’ milk with a small amount of hay, most of which is produced on our farm.
CUESA: As a pasture-based rancher, how is the drought situation on your ranch?
LP: Grass-fed cattle drink water and there’s water in the grass they eat. They’re not sitting in a feedlot eating corn and soy and all the other crops that take a lot of irrigation water to grow. We’re dry-land farmers. We try to make sure our soils have a lot of carbon and organic matter in them so that the rain stays on our land and doesn’t wash down into the ocean. This is the fourth year of the drought, so it’s not something new to us. We for sure don’t have it down, but by planning aggressively ahead of time, we feel pretty comfortable that we’re going to have a good supply into the winter. But we need rain badly, and the state needs it badly.
CUESA: Do you have any tips for buying and grilling grass-fed beef?
LP: It really depends on the cut of meat, but I love to get the grill really hot. I let the meat come to room temperature, then I rub it with olive oil and season with salt, pepper, and garlic. I sear the outside, let it cook to medium rare, and let it rest f0r 10 to 15 minutes, which makes a significant difference in the eating quality. Grass-fed beef cooks faster, so I always try to undercook it. Then I can put it back on the grill and cook it more if I need to.
Carne asada, Korean-style short ribs, and traditional burgers are easy and great. We also have rib-eyes, New Yorks, filets, and all that stuff, too. Top sirloin is the best value. It’s the cheapest best steak out there in my opinion. It’s a little leaner than a rib-eye, but it’s delicious. There are some other cuts you might want to try, like the flat iron, velvet steak, oyster steak, or spider steak. There’s only about a pound per animal, but they’re delicious cuts.
I’d say the most important thing is to buy something that you’re comfortable cooking and that you really enjoy. We usually have pieces of meat for all different skill sets. One of us at the farmers market can tell you how to cook it, if you’re not sure, and most of our recipes are super simple and delicious. A lot of people in San Francisco don’t have a grill, so they use a cast-iron skillet or a small oven. Not having a grill is no reason not to eat high-quality meat.
Fourth of July Farmers Market Picks
Enjoy these offerings from our Ferry Plaza farmers and purveyors at tomorrow’s market:
4505 Meats butcher shop is offering a special Pork o’ July Box, which includes 1 rib eye, 1 pack of ground beef, 1 pack of 4505’s bacon-studded hot dogs, 1 pack of BBQ, and chicharrones. They will also have a variety of handmade sausages, including foie gras, maple bacon breakfast links, and merguez, plus rib-eyes, lamb chops, pork chops, and bacon. The beef is from Stemple Creek Ranch, pork is from Llano Seco, and chicken is from Pitman Farms.
Chowdown Farm has pasture-raised chicken from their farm in Esparto. For Fourth of July, they recommend a grilling technique called spatchcocking (butterflying the whole chicken) or beer can chicken.
Devil’s Gulch Ranch has rabbit, grass-fed lamb, and heritage pork raised in Nicasio.
H & H Fresh Fish Co. has fresh, locally caught wild King salmon and skin-on Monterey Bay Chilipepper Rockfish, both beautiful on the grill.
Hodo Soy Beanery has GMO-free organic tofu for kebabs, “egg” salad, and more. Check out Hodo’s recipe for tofu satay.
Massa Organics has sustainably and humanely raised heritage pork from their organic farm, including juicy pork chops and sausages. As alternatives to hot dogs, try their linguica, bratwurst, Polish, or Italian sausages on your grill. And if making hamburgers, farmer Greg Massa recommends using a half-and-half mix of pork and beef.
Stemple Creek Ranch has grass-fed beef and lamb in a variety of cuts, plus beef jerky and lamb sausage. Visit their website for recipes for grilled grass-fed steak, hamburgers, leg of lamb, and more.
Thistle Meats has fresh steaks, ground beef, pork chops, marinated chicken, and sausages all ready for grilling, plus charcuterie and salumi handmade in their Petaluma butcher shop. Meats are sourced from Stemple Creek Ranch, Magruder Ranch Progressive Pastures, True Grass Farms, Mendocino Organics, and Llano Seco.
Pile on the Fruit and Veg
While your grill is hot, you’ll want throw on lots of peak-season fruits and vegetables from the farmers market. Here are a few delicious recipes from our local chefs. For more tips, see our grilling guide.
Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette | Joanne Weir, Copita Tequileria y Comida
Grilled Figs and Radicchio on a Rosemary Skewer with Cherry Tomato Salad | Eric Tucker, Millennium
Grilled Little Gem Lettuces with Blue Cheese Dressing and Strawberries | Jennifer Knapp, Jennifer Knapp Catering
Whole Grilled Fava Beans | Louisa Shafia, The New Persian Kitchen
Grilled Peach, Quinoa, and Arugula Salad | Erica Holland-Toll, formerly of Prather Ranch Meat Co.
Grilled Melon Salsa | Alison Mountford, Square Meals
Summer Panzanella | Alison Mountford, Square Meals
Stemple Creek Ranch grilling and cattle photos by Karen Pavone @farministasfeast.
Article Topics:
Culinary
Farmers market
Holiday
Meat/poultry
Related Sellers:
Stemple Creek Ranch