Farm to Flat: Food Delivery Review 2020
FARM TO FLAT IS CLOSED
Please visit our other food delivery reviews to take advantage of sustainably-sourced and local produce choices.
Click here to receive $20 worth of free groceries on your first food delivery with Imperfect Foods!
FOOD DELIVERY IN FORT MASON, SAN FRANCISCO
Farm to Flat launched in the Spring of 2020, the idea stemming from three gentlemen, Alex, Bret, and Naseem, who saw a need during the pandemic: a way to ensure local food could find its way into the hands of their community members, and to alleviate some of the strain placed on local farms once their restaurant contracts were diminished due to COVID-19 restrictions for on-premise dining. So they teamed up with farmers and purveyors of food items and flowers that sell at The Fort Mason Center Farmer’s Market. Their service expedites the shopping experience and provides a door-to-door grocery delivery option for locals.
VISIT THE FORT MASON CENTER FARMER’S MARKET
The Fort Mason Center Farmer’s Market takes place on Sundays at the former U.S. Army West Coast headquarters. For years The Market has been enjoyed by locals, a time to socialize and shop the 35+ farm stands and vendors. The views of The Bay are extraordinary, too. Open to the public from 9:30 AM to 1:30 PM (with senior hours from 8:30 AM to 9:30 AM), I’d suggest heading over there with loved ones to do some Sunday shopping if you live anywhere close by.
Quarantine has forced The Market to implement some rules and restrictions on their regular procedures, including a restriction on crowd allowance. Plus, some folks just don’t want to leave the house right now to socialize in high-trafficked spaces, especially at-risk populations.
Sorting my produce box, courtesy of Farm to Flat.
GROCERY DELIVERY + PICK UP
Cue Farm to Flat: a one-stop-shop for The Market’s local food. Order ahead of time and pick up your groceries at the back of The Market or opt-in for delivery to your door (must live in the Fort Mason area for delivery service)!
Grocery delivery apps such as Instacart have seen a surge in 2020. Big-box grocers are offering delivery in order to increase their reach especially during quarantine. Farm to Flat’s delivery concept is similar. Plus it provides an additional revenue source for local farmers and a way to boost the local economy.
FARM TO FLAT SF’S ONLINE PLATFORM
The interface of Farmtoflat.com is quite simple to navigate. Create an account, log in, and browse their offerings - you’ll find plenty to choose from amongst fruit, veggies, their ever-growing animal protein department, prepared food (freshly baked bread, nuts, hummus, flour), and flower bouquets.
The high level of customization available throughout the ordering process is commendable. There’s also room to write in replacements, in case anything becomes out of stock. The variety is there in force, too. For example I tried a maitake mushroom for the first time.
Place your order by Friday at 8am if you want access to all of their specialty items. Otherwise, order cut off is noon on Saturday.
On Sunday, pick up from behind the Farmer’s Market (you can drive around the parking lot and skip the line) or opt for home delivery and you’ll receive your order in the window of time that you select upon check out.
My small Harvest Box ($40) plus a few specialty items such as the maitake mushroom.
CSA OPTIONS
Farm to Flat’s extensive online grocery also offers a small and large Harvest Box for $40 and $60 respectively. A sweet bonus? It is designed by their harvest box curator who visualizes and executes a beautiful mix of items. My box was themed ‘Veggie Tacos’ and included cilantro, cauliflower, peppers, tomatoes, garlic, onion, and avocado, to name several!
I have tried out several different CSA programs and this box was awesome. All produce seemed to be quality controlled and I had no problem with any of the food I received.
I also chose a few add ons such as Thai Hummus and as I mentioned a maitake mushroom which was a real treat. I hope to get my hands on a few of them again in the near future.
RECIPES
Although I did not make veggie tacos, I did enjoy preparing the incredible Northern California grown food that I received.
Pan Seared Maitake Mushroom
Wash and trim the Maitake and season them well with salt and pepper. Over a medium-high heat, place some EVOO to cover the bottom of the pan. Fry a few garlic cloves if you have some handy. Remove cloves once they brown on all sides.
Place the cut side of the Maitake down in the pan for 3 minutes, pressing with the back of a spoon or spatula, until golden brown. Switch sides.
Serve with toasted garlic and with a protein of choice!
Roasted Tahini Cauliflower with Pickled Radishes
Boil water in a pot and place a head of trimmed and washed cauliflower in the hot pot for about 15 minutes or so, or until easily pricked with a fork. This will soften the cauliflower head prior to roasting it.
Preheat oven to 425 degrees F. The cauliflower head gets a rub of EVOO and goes into the oven on a lined pan for about 45 minutes (this may also depend on the size of the veggie, so just keep an eye on things). In the meantime, prep your tahini dressing. I stirred together about 3 tbsp tahini, juice of 1 lime, salt and pepper to taste.
After the 45-minute roast time, remove the cauliflower from the oven and douse it in your tahini dressing. Place the pan back in the oven for 20-30 minutes, or until your cauliflower is golden.
To pickle radishes: Slice them up very thin or use a mandolin and drop the slices in a mason jar. On the stove I heated 1/4 cup apple cider vinegar, 1/2 cup water, 1 tbsp honey, and a tsp salt, brought it to a boil, and then covered my radish slices with it. Make sure you shake the sealed jar up well and that you let the radishes soak in your pickling mixture for several hours to soak up all of the flavors.
Vic’s Farmstead Hanger Steak Salad
This local steak was hands down incredible and far superior than anything I’ve grabbed in a grocery store. Tender, flavorful, and all-around special. I feel very grateful for being able to eat the meat from well-cared for animals that Vic’s Farmstead provides access to.
My partner and I split one hanger steak for lunch. Marinated for 4 hours in Worcestershire, 1/2 a lemon, 4 tbsp EVOO, 1/2 tsp toasted sesame seed oil, and some crushed garlic, seared in butter to medium (about 8-minutes per side), then sliced and placed them on top of a green salad.
Homemade Spelt Bread with Fresh Avocado, Radishes, Cilantro, and Tomatoes
I love having my hand at making bread. Although much practice is still needed to for me to perfect anything close to a respectable homemade loaf, I have a great time preparing them. We’ve recently purchased spelt flour since it is much easier to digest than wheat. It also contains a good amount of fiber, protein, vitamins and minerals.
When this loaf arrived midday, I paired it with a buffet of Farm to Flat produce including perfectly ripened avocados, fresh cilantro, and delicious tomatoes. The flavors are bold, as I always reflect on when choosing fresh, local produce over conventional.
Conclusion
In conclusion, if you are in or around the Fort Mason area of San Francisco, perhaps consider this well-encompassed way to access local, fresh food every Sunday a part of your pandemic food and floral shopping. Or if you are avoiding social interactions all together, Farm to Flat’s home delivery is a dependable option if you live in Fort Mason.
This service is for anyone who enjoys fresh food and wants a convenient and accessible way to support their local community and the domestic food chain. Built quite well by these three gentlemen, I admire their passion for their product and their leap into the market during such a crucial time. A great case study for local economies to take a look at in order to bolster our food system from a local perspective.
