At the Ferry Plaza Farmers Market, you’ll find everything you need for a local, sustainable Thanksgiving feast. Here are some farmers market tips and recipes to inspire your seasonal menu.

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

Farmers Market Schedule

The market is open on the following days for all of your holiday needs:

• Saturday, November 23, 8 am to 2 pm
• Tuesday, November 26, 10 am to 2 pm
• Wednesday, November 27, 10 am to 2 pm (special market!)

There will be no Thursday market on Thanksgiving Day, November 28. Instead, we will have a special Wednesday market on November 27. In addition to many of the regular Thursday vendors, the lineup will include Cremeux Ex Machina, Flatland Flower Farm, Happy Quail Farms, Heirloom Organic Gardens, Hog Island Oyster Co., Iacopi Farms, Lucero Organic Farms, Three Babes Bakeshop, and others. See the full list of vendors.

Pre-Order Your Locally Raised Turkey or Organic Tofu Roast

This Thanksgiving, serve a delicious, antibiotic-free, humanely raised bird (or vegetarian alternative) from a Ferry Plaza Farmers Market purveyor. The following sellers are taking pre-orders:

• Marin Sun Farms is offering a limited number of some of the tastiest, pasture-raised turkeys you will find. Their heritage turkeys and  Broad-Breasted Bronze turkeys are raised by Marin Sun Farms co-producers Alexis and Gillies in the Capay Valley, where the birds eat a natural diet that includes plants, insects, larva, seeds, and grass from the pasture, supplemented with locally sourced grains, proteins, and free choice minerals. Pre-order online and pick up at the Ferry Plaza Farmers Market on Saturday, November 23. For questions, call 415-663-8997, ext 110.
• 4505 Meats has pasture-raised Broad-Breasted turkeys and their Grand Turducken, sourced from BN Ranch in Bolinas. Pre-order online for pickup at the Ferry Plaza Farmers Market on November 23 or at the 4505 Meats Butcher Shop (1909 Mission Street).
• Hodo Soy Beanery makes a vegan, organic, non-GMO Yuba Holiday Roast. Pre-order at their Saturday market stand for pickup at the market on November 23 or December 21.
• RoliRoti is offering their original poultry brine mix, a blend of spices, sea salt, brown sugar, and dried apples. It’s available for a limited time at their farmers market food truck throughout the holidays.

Pre-Order Your Thanksgiving Pie from Three Babes Bakeshop

Guest vendor Three Babes Bakeshop is offering from-scratch holiday pies on Saturday, November 23, and at our special Wednesday market on November 27. Enjoy a sweet finale to your feast with seasonal favorites like Sugar Pie Pumpkin, Classic Apple, Salty Honey Walnut, Bourbon Pecan, Bittersweet Chocolate Pecan (gluten-free), and Pear Cranberry Crumble.

They will have a limited selection of pies on hand at the market, but some flavors might sell out. To ensure that you get your mouthwatering pie of choice, pre-order on the Three Babes website now for pick-up at Wednesday’s market.

Farm-Fresh Thanksgiving and Thanksgivukkah Recipes

Nourish your family and friends with these seasonally inspired recipes shared by local farmers and chefs. For more ideas, browse our recipe archives.

We are also pinning our favorite farm-fresh Thanksgiving recipes on Pinterest. Join us!

Original Apps

Lightly Pickled Fall Root Vegetables | Alice Waters, Chez Panisse Restarant

Thanksgivukkah Acorn Squash Latkes | Elianna Friedman, CUESA Market Chef

Baked Oysters with Mushroom Ragout and Aioli | John Myers, Aquatic Culture

Flaky Leaf Lard Biscuits | Taylor Boetticher and Toponia Miller, Fatted Calf

Beer-Pickled Vegetables | Adam Dulye, Monk’s Kettle and Abbott’s Cellar

Re-Imagined Salads

Winter Salad Greens with Persimmon Vinaigrette and Mt Tam | Sue Conley and Peggy Smith, Cowgirl Creamery

Radicchio, Beet, and Mint Salad | Joyce Goldstein, chef/author

Heirloom Bean Salad with Seasonal Vegetables | Darya Pino Rose, Foodist

Salad of Persimmons, Mizuna, Tokyo Turnips, and Toasted Almonds | Jason Berthold, RN74

Supporting Players

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

Roasted Broccoli with Meyer Lemon and Pistachio Salsa | Robin Song, Hog & Rocks

Sweet Potato Stew with Greens | Nalini Mehta, Route to India

Cauliflower Gratin | Chris Borges, Taste Catering

Butternut Squash, Gruyère, and Brown Butter Mac & Cheese | Laura Werlin, Mac & Cheese, Please!

The Main Event

Roast Turkey | Ryan Farr, 4505 Meats

Wild Rice Risotto with Butternut Squash and Cauliflower | Jake Des Voignes, Local: Mission Eatery

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

Holiday Turkey Cassoulet | John Fink, The Whole Beast

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

Horseradish Leek Sauerkraut Stuffing | Kathryn Lukas, Farmhouse Culture

Sausage Stuffing | Toponia Miller, Fatted Calf

Decadent Desserts

Beignets with Satsuma Marmalade | Francis Ang, Fifth Floor

Pear Gingerbread Upside-Down Cake | Rebecca Courchesne, Frog Hollow Farm

Sweet Potato Pecan Pie | Catherine Palmer, pie contest winner

Pumpkin Doughnut Holes | Stephanie Rosenbaum, author of World of Doughnuts

Sweet Honey Sweet Potatoes | Helene Marshall, Marshall’s Farm Natural Honey

Grandma Elsie’s World-Famous Persimmon Cookies | Bryce Loewen, Blossom Bluff Orchards

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.