Thanksgiving Guide | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

OPEN! Thu 3pm–7pm

November 07, 2012

Thanksgiving Guide

At the Ferry Plaza Farmers Market, you’ll find everything you need for a local, sustainable Thanksgiving. To inspire your menus, here are some resources and seasonal recipes from our farmers and some of the chefs who shop at the market.

Please join us in giving thanks to the hard-working farmers, farmworkers, and food artisans who make this bounty possible for the holidays and throughout the year. Happy Thanksgiving!

Thanksgiving Week Farmers Market Schedule

There will be no Thursday market on Thanksgiving Day, November 22. We will have a special Wednesday market on November 21. The market is open on the following days for all of your holiday needs:

  • Saturday, November 17, 8 am to 2 pm
  • Tuesday, November 20, 10 am to 2 pm
  • Wednesday, November 21, 10 am to 2 pm

Our usual Thursday market farms and vendors will be at the Wednesday market, along with a few special appearances, including pies from Three Babes Bakeshop. Learn more.

Shop with Ease

The market is easily accessible by public transit and bike. If you’re driving, be sure to take advantage of our convenient validated parking options (download the PDF).

Use our Veggie Valet, a free service that allows you to drop off your farmers market purchases and either continue shopping or grab your car for curbside pickup. The Veggie Valet is open until 1 pm. Check in at the Information Booth.

Introducing Our Chef Market Basket

What if renowned chefs Alice Waters, Annie Somerville, Joyce Goldstein, and Craig Stoll were coming to cook your Thanksgiving dinner? We’ve got the next best thing.

CUESA and Good Eggs are teaming up to bring the talents of the best local chefs to your Thanksgiving table. Introducing the “Everything but the Bird” Chef Market Basket, a Thanksgiving kit complete with four delicious side dish recipes and all the ingredients, fresh from the Ferry Plaza Farmers Market. The easy-to-follow recipes promise foolproof results in your kitchen.

Order online through Good Eggs before November 18 and pick up your basket at the Ferry Plaza Farmers Market or have it delivered on November 20 or 21. (Pre-orders for Thanksgiving have ended. Check back at Good Eggs for future Chef Market Baskets.)

Pre-Order Your Local Turkey, Turducken, or Tofu Roast

This Thanksgiving, serve a succulent, antibiotic-free, humanely raised bird (or vegetarian alternative) from a Ferry Plaza Farmers Market purveyor. Read last year’s article about heritage and pasture-raised turkeys at the market.

The following sellers are taking pre-orders:

  • Marin Sun Farms offering a limited number of pasture-raised heritage and Broad-Breasted Bronze turkeys, turkey stock, and ham, all from their network of local farms. You may reserve through their website and pick up from the Ferry Plaza Farmers Market on November 17. For questions, contact Mike by phone at 415.663.8997 x106 or email.
  • Mountain Ranch Organically Grown has a limited number of organic heritage turkeys and quarts of turkey stock. Buy your bird early or pre-order at their stand at the Saturday market, or contact Norman Gunsell by phone at 209.754.5253 or email. The Gunsells raise all their birds themselves on pasture with certified organic feed. Read more about their turkeys.
  • 4505 Meats’s famous turducken is back by popular demand in grand and junior sizes. They also have heritage breed smoked turkeys, smoked pork rillettes, and other Thanksgiving treats. Order online.
  • Hodo Soy Beanery has vegan, non-GMO tofu roast and soy nog for the holidays. (Pre-orders have ended. No longer available.)


Thanksgiving Recipes

Overstuffed oven? Tight on time? Craving creativity? Check out these seasonally inspired offerings from the CUESA recipe archive.

Holiday Favorites from Our Farmers
Apple Cider Pie (from Hidden Star Orchards)
Walnut Pie (from Glashoff Farms)
Nutloaf-Stuffed Delicata Squash (from Green Gulch Farm)
Radicchio with Butternut Squash, Walnuts, Mozzarella, and Herby Vinaigrette (from Dirty Girl Produce)
Creamy Squash and Bacon Soup (from Capay Organic)

Appetizers to Impress the In-Laws
Lightly Pickled Fall Root Vegetables*
Chanterelles and Sunchokes on Toast
Nettle Polpettini

Veggie Entries
Autumn Vegetable Melange
Butternut Squash-Filled Lasagna Rolls
Eggplant Terrine
Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs

Meaty Mains
Holiday Turkey Cassoulet
Turkey Roasting Tips (from Epicurious)
Braised Pork Shoulder with Mustard and Capers

Scrumptious Sides
Acorn Squash and Pumpkin Bisque
Tea-Smoked Mushrooms
Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts*
Rainbow Chard with Squash Seeds*
Baked Pumpkin Squash (Zucca al Forno)*

Beyond Pie
Chevre Truffles
I Am Lovely: Strawberry Apple Cobbler (A Raw Dessert)
Chocolate Cake for the Allergen-Challenged (from Spinning Spoons)
Pumpkin Doughnut Holes
Tipsy Chocolate Date Nut Gems

*Included in the “Everything but the Bird” Chef Market Basket.

CUESA’s Thanksgiving Guide and Chef Market Basket photos by Kimberley Hasselbrink/Good Eggs. Turkey photos fom Marin Sun Farms.


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