6 locally-made treats to snag at Bluxome's Meet Market

Pop Nations' vegan popiscles will tingle your tasting buds -- lemon-lavendar cake? Peanut butter and Fluff?

Why does a new farmers market make us salivate so here in the city? Something something foodie frenzy, something something voracious next-big-thing-icitis. Fact of the matter is, such small-scale food resources keep popping up and we're going to go along for the ride. Tomorrow on Sat/28, Forage SF's Underground Market is back -- but if you can't stomach the lines or prefer a glass of red with your cover admission, head to urban winery and tasting room Bluxome Street Winery for its so-called Meet Market.

To aide in your shopping amidst the table of artisan food and garden supplies, Bluxome will be selling glasses of its vino, the perfect companion to the gourmet popsicles, empanadas, and traditional Indian spreads that will abound. Everything goes well with wine, right? Here are six of the local producers you'll find. 

The Meet Market Sat/28, noon-5pm, free. Bluxome Street Winery, 53 Bluxome, SF. www.bluxomewinery.com 


Cocotutti's products resemble its name -- that is, they are adorable little clouds of sugary delight you want to repeat over and over again. Its collection of truffles and bonbons include flavors like hot chocolate, raspberry, ginger, and cappuccino, while its series of caramels offers hints of vanilla bean and orange-chocolate confit. Browsing Cocotutti's wares, you'll see the adjective "roasted" used a lot, which by our reckoning is usually codeword for "delicious." It'll be offering wine and chocolate pairings on Saturday at Bluxome? Parfait.


Pop Nation

Clever name aside, there's nothing cheesy about Pop Nation's collection of totally vegan, gluten-free popsicles. The company's year-round flavors are strawberry lemonade, banana pudding, mango coconut with black sesame, watermelon mint, and sea-salted dark chocolate. However, you can also bet on a few seasonal additions (let's cross our fingers for bourbon and peach, Mexican chocolate, lemon lavender cake, PB&J and -- mainly because we're curious how it pans out in popsicle form -- peanut butter and fluff). 


El Sur

Latin America-raised and Paris-educated Cordon Bleu chef Marianne Despres provides everything one could possible want from an empanada; that is, an plethora of mouth-watering, savory ingredients and an overload of gooey cheese. Food purists can try the beefy traditional empanada, while the more fusion cuisine-inclined can feast on the French-infused Parisienne empanada, which is filled with prosciutto, chives, five kinds of cheeses, and other morsels.


Sumana's Soul Spreads

You've tasted tamarind sauce and gobbled down chutney, but what is rotu pacchadi? It's a traditional South Indian spread that was good enough to convince chef Sumana Pathi to quit a gig as software engineer and become a chef. The spread is traditionally used as an appetizer, but it can also be Americanized to be served as whatever the heck you desire, from a sandwich spread to a dip. 


Kevin and Gail's Chili Palace 

This writer is endowed with a peculiar affinity for homey bowls of warm food and dishes so spicy they make her eyes pop out, and so Kevin and Gail's Chili Palace's offerings seems mighty tasty. After winning over 15 chili cook-offs with its celebrated chili verde and, most recently, taking home the Marin County Fair award for best chili con carne, chefs and owners Kevin and Gail are now settling back into the world of farmers markets, serving up chili that's steaming and ready-to-eat, and also hawking frozen packages perfect for taking home. 



Urban Farmgirls

A San Francisco love story if we've ever heard one. Owner and creator Tina Calloway thought up the name for her company while working at the Bernal Heights Community Garden with her daughter, and the company unfolded just as the name would suggest. Its urban farming meets girly-girl aesthetic is evident in Calloway's line of living wreaths of succulents, earthy artisan pots, and vertical garden boxes. They maintain an English garden, old-fashioned charm, despite being up-to-the-minute terrarium-trendy.


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