Recipes

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Curried Persimmon Soup

Bryce Loewen, Blossom Bluff Orchards

Soups

Warm-Me-Up Soup

Theresa Salcedo, CUESA Culinary Intern

Soups

Acorn Squash, Brown Rice, and Winter Greens Soup

Charles Vollmar, Epicurean Exchange

Soups

Sweet Potato Stew with Greens

Nalini Mehta, Route to India

Soups

Winter Vegetable and Farro Soup

Jason Berthold, RN74

Soups

Italian Butter Bean Soup

Elianna Friedman, CUESA Market Chef

Soups

Turnip Soup with Pomegranate and Walnuts

Jake Des Voignes, Local: Mission Eatery

Soups

Sunchoke Soup with Coffee Sauce and Goat Cheese

Sachin Chopra, All Spice

Soups

Green and White Asparagus Soup

Adam Carpenter, Jasper’s Corner Tap & Kitchen

Soups

Low-Sodium Broccoli Leek Soup with Sun-Dried Tomato Oil

Elianna Friedman, CUESA’s Market Chef

Soups

Garlicky White Bean and Spinach Soup

Sarah Henkin, CUESA’s Market Chef

Soups

Cream of Sunchoke Soup with Melted Shallots, Chanterelles, and Brown Butter

Leif Hedendal

Soups

Hot Borscht

Jordan Champagne, Happy Girl Kitchen

Soups

Sunchoke Soup with Dungeness Crab, Roasted Meyer Lemon and Sourdough Crumbs

Chad Newton, Fish & Farm Restaurant

Soups

Spinach Meatball Market Minestrone (aka “ski” soup)

Steve MacCarthy, Prather Ranch

Soups

Date Soup

Robert Lower,  Flying Disc Ranch.

Soups

Vegan Roasted Garlic and Almond Soup

Robert Murphy Chapell, Capay Canyon Ranch

Soups

Bollito di Puntarelle

Blossom Bluff Orchards.

Soups

Winter Cabbage Soup

Yann,  Eatwell Farms

Soups

Potato Soup

Gemma Sciabica,  Sciabica’s Olive Oil.

Soups

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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 »