Recipes

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

Summer Squash Tartine

Frances Wilson, Culinary Instructor

Appetizers and Sides

Minted English Pea and Fava Bean Dip

Foodwise Kids Program

Appetizers and Sides

Asparagus and Green Garlic Soup

Foodwise Kids Program

Soups

English Pea Brown Rice Risotto

Foodwise Kids Program

Entrees

Stone Fruit Panzanella

John Madriaga, Spruce

Salads

Spanish Tortilla with Spring Vegetables, Smoked Salmon, and Herb Crema

Ryan McIlwraith, Bellota

Entrees

Strawberry Shortcake with Cream Biscuits, Jam, and Lemon Curd

Heather Terhune, BDK Restaurant & Bar

Desserts

Warm Asparagus with Mushroom Duxelle, Pistachio Mascarpone, and Radish Dressing

Tony Ferrari & Jonathan Sutton, Hillside Supper Club

Salads

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 »