CUESA's Farmers Market Thanksgiving Guide | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

November 01, 2018

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:

  • Mission Community Market, SF: Thursday, November 15, 4 to 8 pm (last day of the 2018 season!)
  • Ferry Plaza, SF: Saturday, November 17, 8 am to 2 pm
  • Jack London Square, Oakland: Sunday, November 18, 9 am to 2 pm
  • Ferry Plaza, SF: Tuesday, November 20, 10 am to 2 pm
  • Ferry Plaza, SF: Special Wednesday Market, November 21, 10 am to 2 pm (see line-up)
  • Ferry Plaza and Mission, SF: Thursday, November 22, MARKETS CLOSED

Humanely Raised Meats

On Saturday, November 17, farmer Dede Boies of Root Down Farm will have a very limited number of pasture-raised, heritage breed turkeys at the Ferry Plaza Farmers Market. Show up early to get your pick, as weights are uncertain! Alternatively you can preorder your turkey with your desired weight at store.rootdownfarm.org for pickup at her farm in Pescadero. You can also find other pasture raised holiday meats like ham, duck, and chicken from Root Down. Saturday, Ferry Plaza.

Find other locally and humanely raised meats at CUESA’s farmers markets from Capay Valley Meat CollectiveDevil’s Gulch RanchLeftCoast GrassFedMassa Organics, and Mountain Ranch Organically Grown.

Handcrafted Sweets and Other Treats

Treat yourself to an easy and oven-free Thanksgiving breakfast wish Wise Sons Jewish Delicatessen’s bagels, lox, and shmears! Rye bread, and challah loaves and buns are perfect for Thanksgiving Day (challah stuffing, anyone?!), and those leftover sandwiches. They will also have a special Thanksgiving Pumpkin Babka, so be sure to grab that and our rugelach for a sweet snack. All of their shops will be closed Thanksgiving Day, so stock up at the market and enjoy! Saturday and Wednesday, 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 and Wednesday, Ferry Plaza.

Marla Bakery will be offering special Thanksgiving menu items, including Parker House Rolls, Savory Squash Boule, Classic French Apple Tart, Opal Rainy’s Pecan Tart, Sugar Pie Pumpkin Tart with Sugared Sage, and more. Saturday, Tuesday, and Wednesday (November 21), Ferry Plaza.

Prefer cheesecake? Crumble & Whisk is offering fall flavors like Harvest Pumpkin Spice, Apple Spice, and Pecan Crumble, crafted in small batches using produce sourced from local farms. Saturday, Ferry Plaza.

Batter Bakery will have holiday baked goods galore, including pumpkin pie, bourbon pecan pie, apple cranberry pie, honey rye apple cider cake, pear buckwheat upside-down cake, pumpkin cake biscuit dough, hand-decorated fall shortbread cookies, and full quickbread loaves. 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. Saturday, Ferry Plaza.

At Jack London Square Farmers Market, look for carrot pie with a healthy spin from Way to Life Foods, and sweet potato pie, pumpkin bread, cranberry oat bars, and other sweets, cakes, and baked goods from Dot’s Baking Pantry. Sunday, Jack London Square.

Other Not-to-Miss Items

For veggie mains and sides, you’ll want to stock up on winter squash, sweet potatoes, Brussels sprouts, carrots, collards, and other locally grown veggies. (Click on the links for details on specific farms.)

If you’re baking pie, find nuts at Glashoff Farms, G.L. Alfieri, Massa Organics, and Old Dog Ranch, or apples and pears from a number of our farmers.

For appetizers, be sure to check out our selection of locally made cheeses and breads and baked goods.

Farm Fresh 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

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, www.joanneweir.com

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.

About CUESA

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