It’s amazing to travel to the San Francisco area and see that produce can be fresh and enticing at a time –early spring — when in New York the Greenmarket is just emerging from its winter slumber.

At the Ferry Terminal Market in San Francisco, there are only a few produce stands but the oranges, and even the tomatoes, looked good enough to eat. I’ve already written about the heavenly oysters I devoured at the Hog Island Oyster Company.

Of all the shops I browsed, none enticed me more than Recchiuti chocolates. The burnt caramel, dark chocolate ganache blended with caramel and the lavender vanilla were silky and luscious. Don’t miss the burnt caramel almonds. They come in a cute little black pouch, the easier to down them all in one sitting (which I did with the help of The Hubby).

Stonehouse Olive Oil, from organically farmed groves in Oroville, CA, was smoky and delicate. For an astounding assortment of mushrooms and other fungi, try Far West Fungi, which grows organic mushrooms (Shiitake, Tree Oyster, Lions Mane, Maitake, and King Oyster) at its farm in Monterey Bay.

All vendors can be found at the Ferry Terminal.

Related posts:

1. San Francisco Food: Hog Island Oyster Company
2. San Francisco: Market Hall Foods
3. A Meal with Alice Waters Will be Offered at New Amsterdam Public Market’s Online Auction