CUESA's Farmers Market Thanksgiving Guide | CUESA

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OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

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OPEN! Thu 3pm–7pm

October 21, 2019

CUESA's Farmers Market Thanksgiving Guide

In Northern California, the fall harvest is worthy of our gratitude. At CUESA’s farmers markets, you’ll find a variety of farm-fresh fruits and vegetables, locally and humanely raised meats, and made-with-love sweet treats to fill your Thanksgiving table. And hearty winter squashes, beans, grains, and mushrooms even make it possible to have a sumptuous meat-free Thanksgiving (veggie turducken, anyone?).

Please join us in giving thanks for the abundance, and for every hard-working individual who helps bring it to the table. Here are some shopping tips, special market offerings, and recipes to inspire your farm-fresh feasts.

CUESA Farmers Markets Schedule

CUESA farmers markets are open on the following days to satisfy your holiday needs:

  • Ferry Plaza, SF: Saturday, November 23, 8 am to 2 pm
  • Jack London Square, Oakland: Sunday, November 24, 10 am to 3 pm
  • Ferry Plaza, SF: Pre-Thanksgiving Market, Tuesday, November 26, 10 am to 2 pm
  • CLOSED FOR THANKSGIVING: Ferry Plaza, SF: Thursday, November 28

Fixings for a Farm-Fresh Table

Find chicken, duck, pork, beef, and other pasture-raised meats from local farmers at CUESA’s markets, including Devil’s Gulch Ranch (pork, lamb, rabbit)Farmer Joy (duck, chicken, beef, pork), Massa Organics (pork)Mountain Ranch Organically Grown (guinea hen, chicken), and Root Down Farm (chicken, duck, pork).  Saturday, Ferry Plaza.

For veggie mains and sides, you’ll want to stock up on winter squashsweet potatoesBrussels sproutscarrotscollards, and other locally grown veggies. (Click on the links for details on specific farms.)

If you’re baking pie, find freshly harvested nuts at Glashoff FarmsG.L. AlfieriMassa Organics, and Old Dog Ranch, or apples and pears from a number of our farmers.

Handcrafted Sweets 

Treat yourself to an easy and oven-free Thanksgiving breakfast with Wise Sons Jewish Delicatessen’s bagels, lox, and shmears! Rye bread, and challah loaves and buns are perfect for Thanksgiving Day (be sure to check out Wise Sons’ recipe for challah stuffing) and for those leftovers sandwiches. All of their shops will be closed Thanksgiving Day, so stock up at the market and enjoy! Saturday, Ferry Plaza.

Three Babes Bakeshop is offering made-from-scratch holiday pies at the market on the Saturday and Wednesday before Thanksgiving. Enjoy seasonal favorites like Pumpkin, Classic Apple, Salty Honey Walnut, Bourbon Pecan, Blackberry Crumble, and Vegan Blackberry. They are also offering gluten-free options in Blackberry, Bittersweet Chocolate Pecan, and Sour Cream Pumpkin. They will have a limited selection of pies on hand at the market, but to ensure that you get your pie of choice, pre-order now for pickup at the farmers market. Saturday, Ferry Plaza, and Tuesday (pop-up), Ferry Plaza.

Marla Bakery will be offering special Thanksgiving menu items, including Parker House Rolls, Savory Walnut Boule, Butternut Squash Boule with Pepitas, French Apple Tart, Pecan Tart, Sugar Pie Pumpkin Tart with Sugared Sage, and more. Saturday and Tuesday, Ferry Plaza

Prefer cheesecake? Crumble & Whisk is offering fall flavors like Harvest Pumpkin Spice, Apple Spice, Pecan Crumble, and Winter White (white chocolate with cranberry compote) crafted in small batches using produce sourced from local farms. Saturday, Ferry Plaza, and Tuesday (pop-up), Ferry Plaza.

Batter Bakery will have holiday baked goods galore, including pumpkin pie, bourbon pecan pie, apple cranberry pie, honey rye apple cider cake, sweet potato molasses cake, pumpkin bread loaves, hand-decorated fall shortbread cookies, and lots of retail goodies perfect for hostess gifts! Saturday, Ferry Plaza.

June Taylor Company offers mincemeat, a deeply concentrated fruit mixture that’s ideal as a stuffing for meat dishes like roasted pork loin, venison pie, or game hen, as well as sweeter uses, such as tart fillings or baked apples. June offers both a traditional version made with beef fat and a vegetarian one made with sweet butter. She will also have seasonal treats like her famous Christmas cake as well as fruit pastilles (in flavors like Damson plum and port, Santa Rosa plum and ginger, and Greengage plum and rose) and salt-cured Meyer lemons and Rangpur limes. Saturday, Ferry Plaza.

At Jack London Square Farmers Market, don’t miss Dot’s Baking Pantry’s famous pies (in pumpkin, sweet potato, and pecan), sweet potato cake, Bacardi rum cake, bread pudding, pumpkin bread, banana bread, and other baked treats for hostess gifts. Sunday, Jack London Square.

Also also at Jack London, look for carrot pie with a healthy spin from Way to Life Foods. Sunday, Jack London Square.

Thanksgiving Recipes

Make fall produce the star, and nourish your family and friends with these seasonally inspired recipes shared by local farmers and chefs. For more ideas, browse our recipe archives.

Tastebud Teasers

Lightly Pickled Fall Root Vegetables | Alice Waters, Chez Panisse

Root Vegetable Chips with Roasted Carrot Hummus | Joanne Weir, Kitchen Gypsy

Persimmon Pickles | Sophina Uong, Revival Bar + Kitchen

Fall Harvest Punch | Dillon Lockwood and Alex Smith, Novela

Soups and Salads

Curried Persimmon Soup | Bryce Loewen, Blossom Bluff Orchards

Della Panzanella | Kathleen Weber, Della Fattoria

Cauliflower Zahlouk | Joyce Goldstein, Inside the California Food Revolution

Asian Pear, Persimmon, and Almond Salad | Margo True, Sunset Magazine

Savory Sides

Challah Stuffing | Evan Bloom, Wise Sons Jewish Delicatessen

Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts | Craig Stoll, Delfina

Rainbow Chard with Squash Seeds | Annie Somerville, Greens Restaurant

Cauliflower Cheese | Leanne Brown, Good and Cheap: Eat Well on $4/Day

Roasted Winter Squash with Brown Butter, Sweet Spice Gastrique, and Pecorino | Mark Gordon, Terzo

Hearty Vegetable Entrées

Tamale-Stuffed Winter Squash | Donna Eichhorn, Donna’s Tamales

Nutloaf-Stuffed Delicata Squash | Green Gulch Farm

Wild Mushroom Brioche Pudding | Andrew Court, The Fairmont San Francisco

Butternut Squash Galette with Roasted Garlic, Caramelized Onions, and Toma | Jennifer Luttrell, Pt. Reyes Farmstead Cheese Co.

Meaty Mains

Spinach and Shaved Root Vegetable Salad with Moroccan Spiced Chicken | Joanne Weir,

Three-Ingredient Prime Rib Roast | Ryan Farr, 4505 Meats

Honey-Glazed Roots with Smoked Ham, Lacinato Kale, and Pickled Mustard Seeds | Isaac Miller, Maven Restaurant

Pumpkin Seed Crusted Lamb Loin with Persimmon Chutney | Francis Hogan, Bluestem Brasserie

Turkey Gravy and Sweet Potato Mash | John Fink, The Whole Beast

Farm-Fresh Pies

Classic Apple Pie | Lenore Estrada & Anna Derivi-Castellanos, Three Babes Bakeshop

Lorraine’s Sweet Potato Pie | Lorraine Walker, Eatwell Farm

Kabocha Crème Fraîche Pie with Candied Pecans | Ze Lin Xiao, Pie Contest Winner

Sautéed Quince and Pear Pie | Reggie Harris, Pie Contest Winner

Root Down Farm photos by Federica Armstrong. Pie and ice cream photo courtesy of Smitten. Panzanella photo by Ed Anderson.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »