It was a rare sunny Sunday in San Francisco. The temperature was above 70 degrees, the wind traveled at only 5 mph and people gathered in an empty parking lot behind Stonestown Galleria to indulge in the simple pleasures of the weekly farmers market. 

Even if it had been cloudy and gray, people still would have carried bags of late-summer produce and trays of steaming food – a typical sight at any farmers market. But between the tents of standard fruits and vegetables and stands serving hot meals lay humble vendors with unique products that had much to offer in terms of both flavor and health. Only by slowing down and taking the time to visit the stations that weren’t as crowded and bustling with people eager to get their groceries and get on with their day could they be found. Only then could one find versatility.

As college students, it’s easy to become accustomed to a diet of frozen food and microwaveable meals. Not everyone has the funds to buy clean, natural ingredients or the skills to transform those ingredients into a delicious meal. Not to mention that extra moments to cook are often few and far between. 

According to a study published by the National Library of Medicine in 2018, “Social and university environmental factors” contribute to a student’s eating patterns once they leave the house and get to college, and this can often impact their diet in a negative way. More time is spent thinking about homework and assignments than about what we put in our bodies and where our food comes from. Luckily, the Stonestown Farmers Market is just a short walk away from campus and is held every Sunday, rain or shine, and it simplifies shopping locally and health-consciously.

LifeFood Gardens

A health-conscious attitude is what 44-year-old Katy Pomelov, the owner of LifeFood Gardens, has built her business around. The Kelseyville, California native previously worked a tech job, but found it unfulfilling. She started growing produce in the backyard of her San Francisco apartment. When her family came into possession of some property in Lake County, she jumped at the opportunity to focus on what she was truly passionate about and started her own farm.

“My life purpose is around health. Physical health, mental health and embodying health and well-being and sharing it with others,” said Pomelov.

LifeFood Gardens specializes in microgreens; immature plants that are more nutrient-dense than the full-grown version. According to Pomelov, the nutrients in a young broccoli or red cabbage sprout are 40 times more concentrated than in the mature plants. In addition to the pre-existing benefits, the company waters their produce with a sea-salt solution containing trace minerals. Pomelov said this method adds carbon to them, which makes them organic and the healthiest they can be. It also gives the greens a slight salty flavor if taste is what deters you from getting your daily dose of veggies.

Microgreens can be used in sandwiches, salads and even as garnish, though Pomelov’s favorite way to eat them is in nori wraps. However, she’s not just in it for the food. LifeFood Gardens participates in about 15 farmers markets per week and recently celebrated its 12th  anniversary on Aug. 24, but what makes the work worth it for Pomelov is the people. She recalled a customer with cancer whose condition improved after regularly eating her greens and beamed with pride.

“This is why I do this,” she said. “Even, like, working seven days a week and not getting much sleep is totally worth it when I hear these stories.”

Marshall’s Farm

Chances are you’ve had honey before, but you probably aren’t getting all the possible benefits from it. That is something one family business is trying to change. Founded in 1990 and run by octogenarian beekeeper Spencer Marshall, Marshall’s Farm sells natural and local honey around the Bay Area and is helping rebuild the bee population while providing people with a healthy alternative to store-bought sweeteners.

Alison Trotta-Marshall is a SF State graduate and the majority owner of Marshall’s Farm. The 58-year-old is the daughter-in-law of Spencer Marshall and has kept the business afloat since Marshall’s wife, Helene Marshall, who previously managed the farm, passed away in 2016. Trotta-Marshall went from being the beekeeper’s assistant to being the executive director to doing the work of CEO and CFO of a now-thriving company that provides a delicious healthy product to the local community.

“We’re expanding the number of hives, and so we’re expanding the number of bees in the world, and we’re doing it without chemicals,” said Trotta-Marshall.

According to Trotta-Marshall, it is best to eat honey that was created and sourced closest to where you live in order to get the most benefits, which can include anti-allergy properties, blood sugar regulation and immune system boosts. These rewards can only be reaped if the honey is the most pure it can be. For Marshall’s Farm, that means not overheating or over-filtering it and never including additives such as sugar water or food coloring.

42-year-old Josh Halpern has worked for Marshall’s Farm for just over a decade, and he explained that something else the farm never does is move their beehives around, which can be very harmful to the bees and affect the quality of the honey. Instead, Marshall travels between beehive locations. Each environment produces honey with diverse textures, flavors and even colors. Each variation of honey can carry different immune-supporting properties.

Honey is a versatile ingredient and can be used in everything from tea to toast, and if bought from natural companies like Marshall’s Farm, it can even have positive impacts on the environment.

“The more that we feel like we’re in mutually beneficial relationships with even something as tiny as a little bee, a little insect, the more we can be in support of each other,” Halpern said.

Mushroom Adventures

Mushrooms are an easy way to incorporate healthy protein into your diet, but if you only look for them on the shelves of your local Target or Trader Joes, you likely will find just one or two varieties. Luckily, at the Stonestown Farmers Market under a white tent printed with cartoon mushrooms, Mushroom Adventures can be found. From the funky-looking maitake, which omits an earthy smell, to the chestnut, which turns crunchy when cooked, they have it all.

75-year-old Nina Lysenko started picking mushrooms as a hobby from a very young age, inspired by her mother’s knowledge of the fungus. She met the owner of Mushroom Adventures, Donald Simoni, picking mushrooms with the Mycological Society of San Francisco, and they quickly became friends. Lysenko graduated from SF State and has been working the farmers markets for Simoni’s business for about 20 years, where she provides answers for every patron’s mushroom-related question.

“A lot of them are medicinal,” Lysenko said. “They have a lot of ingredients that are good for you.”

According to a 2022 article by UCLA Health, mushrooms, like microgreens, have cancer-preventative qualities and, like honey, they provide immune support. This is something that college students can always benefit from, especially as colder weather rapidly approaches.

Mushrooms are also versatile when it comes to cooking. While she didn’t have a favorite way of preparing them or even a favorite kind, Lysenko suggested frying the lion’s mane in egg and flour for a tempura-like effect. The Mushroom Adventures website has easily accessible cooking tips and recipes to aid with clean eating. The farm also sells kits so their customers can grow mushrooms out of their own homes or dorms. 

Wise Goat Organics

Gut health is an aspect of overall health that might often go overlooked, but it is what Wise Goat Organics specializes in. Acupuncturist and owner Mary Risavi was previously a horse trainer and named her business after witnessing goats be very discerning in where and upon what they were grazing. The premise of the business, according to 30-year-old Claire Koerschen, who has dedicated her weekends for the past year to working farmers markets for Wise Goat, takes after that concept.

“Just being really particular about what we’re putting in our bodies, and it all starts with gut health,” said Koerschen, “So everything we do is very fermentation forward.”

Products range from spicy garlic or green garden flavored sauerkraut to organic herbal teas, nut butters and probiotic gut tonics. Wise Goat makes boosting your overall health delicious and achievable, and they do it in a sustainable way. All of their goods come in glass jars, and they employ a zero-waste philosophy in methods such as creating tonics out of the brine from the sauerkraut.

“Being able to repurpose and find other avenues for the stuff that we’re already making has been really cool,” said Koerschen.

Alongside farmers markets, the Wise Goat label can be found in grocery stores across California, and they will even deliver to your front door. Eating enough of that good bacteria has never been easier and if we adopt the mindset of the wise goats, we too can change the way we think about food.

Where our food comes from matters. In choosing to shop at the weekly Stonestown Farmers Market, you are choosing not only to support small businesses, but to support your own health and wellbeing as well. As college students, there isn’t often time to slow down, but if you do, you just might find something nutritious and delicious that you wouldn’t mind adding to your plate. 

Cooking with Serrae

Quick and Easy Shiitake Mushroom Stir Fry

Ingredients*

• Shiitake mushrooms
• Green onion
• Broccoli
• Trader Joe’s Soyaki sauce
• Brown rice (cooked)
• Vegetable oil

*Adjust amounts to taste and for desired portion

1. Heat a large skillet to medium heat.
2. Pour vegetable oil onto the skillet. It should cover most of the surface.
3. Slice mushrooms into ¼ inch pieces and add to the skillet.
4. Chop green onions. Add white pieces to the skillet, save green pieces for garnish.
5. Chop broccoli into ½ inch florets and add to the skillet.
6. Let ingredients sit for about one minute, then add rice.
7. Add the desired amount of Trader Joe’s Soyaki sauce. Let it simmer for about two minutes, stirring frequently.
8. Remove from heat, garnish with remaining green onions and serve!