Ube Sourdough, Mulberries, & More: Spring Brings New Farmers Market Vendors

April 7, 2023

From tender, tart mulberries and honey lavender bacon to gochujang sourdough and crispy, comforting vegan soul food, spring brings fresh flavors from a new crop of farmers and food makers at Foodwise farmers markets. Starting this month, you’ll find about a dozen new local food vendors who will make your farmers market trips all the more exciting and delicious, including some of the talented BIPOC entrepreneurs participating in our Building Equity program. As the final rain spells pass, get ready to make the most of the returning sunshine, grab some delicious food, and support your local community at the farmers market.

Sonoma County Meat Company 

Tuesdays at Ferry Plaza Farmers Market (starting April 4), Thursdays at Mission Community Market (starting April 6)

Santa Rosa’s go-to butcher shop, Sonoma County Meat Company is a family-run business started by Rian and Jenine Rinn. They prioritize sustainability by working with local ranchers who strive for best practices in regenerative agriculture, while using the whole animal. Stop by their stand for flavorful finds like honey lavender and Canadian bacon, Korean-style beef short ribs, lamb leg steaks, hot links, sausages, and more. Visit their website and Instagram.

Rize Up Bakery

Saturdays at the Ferry Plaza Farmers Market (starting April 8)

Rize Up Bakery is a fledgling San Francisco-based Black-owned micro bakery focused on reinventing and rethinking traditional sourdough. Rize Up started as a quarantine project in spring 2020, born in response to the social unrest caused by the murder of George Floyd and the disparate impact of the pandemic on the Black community. Founder Azikewee Anderson does things differently, with bold flavors like the purple ube loaf and the “K-pop” gochujang loaf. They also have a clear commitment to community well-being with the “pay-it-forward” option that lets people take home a loaf and support another to be donated to the food bank. Visit their website and Instagram.

Clandestina Cocina (La Cocina)

Saturdays at the Ferry Plaza Farmers Market (throughout April)

A longtime partner in our Building Equity program, the local nonprofit incubator kitchen La Cocina highlights a different small food business each month at the Ferry Plaza Farmers Market on Saturdays, with a focus on women, immigrants, and people of color. In April, visit Clandestina Cocina for Cuban empanadas, take-home meats, and café cubano. Later this spring at the La Cocina tent, you can look forward to Sabores del Sur (Chilean alfajores and empanadas) in May, and Pass the Sauced (salsas and cooking sauces) in June.

The Vegan Hood Chefs 

Thursdays at the Ferry Plaza Farmers Market (starting April 13)

The Vegan Hood Chefs specialize in turning soul food and American-style favorites into delicious vegan meals. Ronnishia Johnson and Rheema Calloway’s passion for community organizing, creativity, and food inspired them to launch a food justice initiative to fight social inequity in San Francisco, recognizing how nutrition education and access to healthy foods contribute to the health of communities of color. Visit their stand for vegan Cajun and Creole specialties such as Oyster Mushroom Po’ Boy, Bayou Burritos, Jackfruit Chick’n Nuggets, Krab Cakes, and more. Visit their Instagram.

En2Action’s Ujamaa Kitchen Pop-Ups

Thursdays at the Ferry Plaza Farmers Market

En2Action’s Ujamaa Kitchen is a collaborative commercial kitchen space which provides entrepreneurship and workforce development opportunities in the Bayview-Hunters Point. Through the Building Equity program, Foodwise partners with Ujamaa Kitchen to bring a rotating roster of BIPOC vendors to the Thursday farmers market. In April, try gourmet caramel apples and beignets from Sweets by Sevynn (April 6 and 13), nutrient-dense granola bars from irie Girl Nola (April 20 and April 27), and specialty lemonades like Beymonade and Jasmine Palmer from Gourmonade (April 20 and April 27). Visit En2Action’s website and Instagram.

Habitera Farms 

Thursdays at the Mission Community Market (starting April 20), Saturdays at the Ferry Plaza Farmers Market (starting April 22)

Habitera Farms’ founder Anil Godhwani grew up enjoying mulberries throughout his childhood in Delhi, India. Decades later, he decided to grow mulberry trees in his backyard, and distribute them to his friends and family. His mulberries quickly developed a strong following, and he now farms 80 sweet and flavorful Pakistan (Himalayan) mulberries on 80 acres in Brentwood, with cofounders Gautam Godhwani and Smita Sadana. Habitera is also working on value-added products such as jam, wine, and chutney. Visit Habitera Farms’ website and Instagram

Boug Cali 

Tuesdays at the Ferry Plaza Farmers Market (late April)

Chef Tiffany Carter, a San Francisco native and co-founder of SF Black Wallstreet (our newest partner in the Building Equity program), describes Boug Cali as a California Soul Bodega. She creates specialties like gumbo, smoked sausage, po’ boys, and jerk tacos—interpretations of dishes she grew up eating with her family and friends in her Bayview neighborhood. Along with operating a permanent kiosk in the La Cocina Municipal Marketplace and concessions in the Chase Center, Boug Cali will also be found at the Tuesday market for take-home versions of satisfying California soul food. Visit Boug Cali’s website and Instagram.

Mo’Raysha’s (SF Black Wallstreet)

Tuesdays at the Ferry Plaza Farmers Market (starting April 18 through June)

Mo’Raysha Pouoa grew up eating her mother’s Southern-style cooking. In 2019, she turned her love for food into a catering business, initially selling food in her local community. She continues to grow her business with the support of SF Black Wallstreet. Mo’Raysha also gives back to her community by serving free meals to youth. After selling out at our recent Pop-Ups on the Plaza, Mo’Raysha will be back serving Southern-style comfort foods like mac and cheese and garlic noodles at the Tuesday market. Visit Mo’Raysha’s Instagram.

Sukulenta SF (SF Black Wallstreet)

Thursdays at the Ferry Plaza Farmers Market (starting April 20 through June)

Through Sukulenta SF, Chef Angélica Mena shares tastes of Afro-Colombian cuisine. She grew her business with the support of SF Black Wallstreet, popping up at community events in the Bay Area like Pop-Ups on the Plaza. Stop by her stand on Thursdays for prepared foods such as meat or veggie empanadas and Colombian BBQ. Visit Sukulenta SF’s Instagram.

Annie’s T Cakes 

Saturdays at the Ferry Plaza Farmers Market (coming soon)

Returning to the Ferry Plaza after popping up last fall, Annie’s T Cakes is an Asian American, woman-owned bakery creating vegan snacks inspired by East Asian childhood treats. For baker Annie Wang, these plant-based alternatives make it possible to relive cherished memories in a more sustainable way. At her stand on Saturdays, stock up on delicacies such as black sesame and red bean mooncakes, chocolate and matcha Taiwanese pineapple cakes, and almond cookies (which Annie served at the Oakland premiere of Everything Everywhere All at Once). Annie will also be joining us for a Foodwise Demo on May 27. Visit Annie’s website and Instagram

More Recent Additions

And in case you missed it, we welcomed these businesses to the farmers market in March:

  • Bolita was founded by Emmanuel Galvan with the goal of sharing landrace heirloom corn with as many people as possible. A familiar face at the Mission Community Market, Bolita is now joining the Ferry Plaza with masa, tortillas, salsas, and stuffed tetelas and tlacoyos. (Saturdays, FPFM; Thursdays, MCM)
  • Fraternite Notre Dame operates a soup kitchen in the Tenderloin, soon moving to the Mission. At Mission Community Market, they offer their handcrafted pastries, quiches, and jams, with proceeds supporting their charitable work feeding neighbors in need. (Thursdays, MCM)
  • The Little Fish Company, founded by Brand Little, proudly catches and sources wild seafood to bring to the farmers market. At their stand, find fresh catches like sashimi-grade tuna, prawns, crab, and whatever else the season brings. (Saturdays, FPFM)
  • Mangosay, a mobile mango cart run by Sierra Young, popped up at the Ferry Plaza with Mandela Partners last fall before joining as a permanent seller this spring. Don’t miss her menu of everything mango, from fresh juices and smoothies to parfaits and noodles. (Saturdays, FPM)

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