So here's how to become a master at choosing and cooking seasonal ingredients, and it has nothing to do with wearing a floppy hat like Alice Waters. Part guidebook and part cookbook, the brand-new The San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker is pretty darned clever: it's organized by season, with an explanation of how to choose, store, and prepare everything you'd find at the market, from nettles (ow) to salmon.
It has a ton of appealing recipes from talented chefs all over, and it's actually compact enough that you can throw it into your woven hemp shopping bag before you head out to the market. So when you discover green garlic is available, you can make sure you know what the hell you're doing when picking it out, and you can read the ingredients you'll need to make green garlic sformatini and fava bean salad that night. (Chianti optional.)
The San Francisco Ferry Plaza Farmers' Market Cookbook
By Christopher Hirsheimer and Peggy Knickerbocker