Recipes

Kohlrabi and Sweet Potato Fried Rice

Hollie Greene, JoyFoodly

Entrees

Apple Crumble Mini Pies

Anna Derivi-Castellanos and Lenore Estrada, Three Babes Bakeshop

Desserts

Wheat Berry, Beet, and Cilantro Salad

Dominica Rice-Cisneros, Cosecha

Salads

Orange-Pomegranate Scones

Leah Brooks, Y.U.M. Chefs

Breakfast

Classic Potato Latkes

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Appetizers and Sides

Butternut Squash, Kale, and Crunchy Pepitas Tacos

Tacolicious

Entrees

Dungeness Crab Flan

Chris Jones, Gaspar Brasserie

Appetizers and Sides

Tuscan Chopped Salad with Romaine, Radicchio, and Kale

Charles Vollmar, Epicurean Exchange

Salads

Winter Squash, Wild Rice, and Apple Soup with Sage

Charles Vollmar, Epicurean Exchange

Soups

Greek Squash Preserves

Aglaia Kremezi, Mediterranean Vegetarian Feasts

Desserts

Butternut Squash Soup with Toma Frico with Nuts and Seeds

Jennifer Luttrell and Jill Giacomini Basch, Point Reyes Farmstead Cheese Company

Soups

Three-Ingredient Prime Rib Roast

Ryan Farr, 4505 Meats

Entrees

Savory Parsnip Madeleines

William Werner, Craftsman and Wolves

Desserts

Dino Kale and Arugula Salad with Spice-Roasted Baby Carrots

Sascha Weiss, The Plant Café Organic

Salads

Chanterelle and Apple Crostini with Goat Cheese Mousse

Sascha Weiss, The Plant Café Organic

Appetizers and Sides

Rabbit Crepinette

Ryan Farr, 4505 Meats

Entrees

Tofu Curry with Mustard Greens

Bryant Terry, Afro-Vegan

Soups

Dried Stone Fruit Granola Bars

Lucas Knox, Burritt Room + Tavern

Appetizers and Sides

Empanada de Champiñones

Joseph Ahearne, El Porteño Empanadas Argentinas

Appetizers and Sides

Wild Mushroom Brioche Pudding

Andrew Court, The Fairmont San Francisco

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 »