Recipes

Cabbage and Tomato Slaw

Chris Cosentino, Cockscomb and Boccalone

Salads

Watermelon and Tomato Salad

Chris Cosentino, Cockscomb and Boccalone

Salads

Preserved Lemon Citronette

Joyce Goldstein, Author and Chef

Appetizers and Sides

Salatit Mischwia (Tomato and Sweet Pepper Salad)

Joyce Goldstein, Author and Chef

Appetizers and Sides

Ezme (Turkish Roasted Tomato Relish)

Joyce Goldstein, Author and Chef

Appetizers and Sides

Smoked King Salmon, Corn Purée, Summer Squash & Salsa Verde

Paul Burzlaff, 31st Union

Entrees

Melon Sa Malamig (Filipino Melon Drink)

Aileen Suzara, Sariwa

Drinks

Ensaladang Talong (Filipino Eggplant Salad)

Aileen Suzara, Sariwa

Salads

That’s My Jam

Nick Jones, PABU

Drinks

Roasted Apricots, Butterscotch Cream, and Brown Butter Almond Crumble

Heather Terhune, BDK

Desserts

White Nectarine and Burrata with Guanciale Chip Crostini

Carl Foronda, 1760

Appetizers and Sides

Cherry and Vanilla Bean Shrub with Cherries, Rose Petals, and Mint

Joanne Krueger and Dan Lehrer, Little Apple Treats

Drinks

Arugula and Cranberry Bean Bread Salad

Daniel Capra, Paula LeDuc Fine Catering

Salads

Thou Shall-ot Be Chill-e

Andie Ferman and Lauren Asta, St. George Spirits

Drinks

Chilled Spring Onion and Garlic Soup with Salsa Verde and Espelette Peppers

Larry Finn, Scala’s Bisto

Soups

Q-Bert Hop

Greg Lindgren, Rye on the Road

Drinks

Chili-Almond Watermelon atop Meyer Lemon Avocado Purée

Erik Aplin, ICHI Sushi

Appetizers and Sides

Summer Eclipse

Robin Song, Hog & Rocks

Drinks

Sweet Corn and Raspberry Shortcake with Basil Cream

Jen Musty, Batter Bakery

Desserts

Farmers Market Paella Verde

Ryan Pollnow, Aatxe Kitchen

Entrees

Pages

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »