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Returns March 17, 2022

Low-Sugar Strawberry-Lavender Jam

This recipe took a lot of time, trials, and patience to create! We wanted a very low-sugar strawberry jam that tasted just like strawberries, but still retained its pink color. We tried using other sweeteners, like agave or honey, but the results were not satisfactory. We found this recipe to be the perfect amount of sugar to get that perfect gel. People love this jam!

Yields 9 ½ pint jars 


Deviled Eggs with Summer Herbs

This recipe was demonstrated for CUESA’s Foodwise Tour of Rolling Oaks Ranch on July 16, 2013.

Serves 4 to 6


6 eggs, hard boiled
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon apple cider vinegar
1 tablespoon minced green onion
1 teaspoon minced basil or tarragon
Salt and pepper to taste
1 teaspoon minced parsley


1.    Peel the hard-boiled eggs, cut in half, and separate the whites from the yolks.

Summer Corn Montadito with Padrón Peppers and Shaved Manchego

This recipes was prepared at CUESA’s Summer Celebration on July 14, 2013.

Serves 4 to 6


1 sweet baguette
¾ cup olive oil
2 ears corn, shucked   
1 tablespoon butter
2 cloves garlic, chopped
1 chopped teaspoon rosemary
½ teaspoon, pimentón dulce (smoked paprika)
20 to 25 padrón peppers (one or two per toast, depending on size)
½ cup shaved Manchego cheese


Sardines en Saor

This recipe was demonstrated for CUESA’s Market to Table program on June 1, 2013.
Serves 2 to 4

10 sardines
Olive oil for frying
2 bay leaves
1 teaspoon fennel seeds
Pinch of red chile flakes
1½ cups champagne vinegar
2 garlic cloves, crushed
1 yellow onion, sliced
1 red bell pepper, sliced
Pinch of flour
10 caperberries
1 tablespoon chopped parsley
Kosher salt
Extra-virgin olive oil for drizzling




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