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

Fried Rhubarb Pie

This recipe was demonstrated for CUESA’s Market to Table program on April 6, 2013.

Serves 15

3½ cups all-purpose flour
¼ cup cornstarch
1½ cups sugar, divided
1 teaspoon salt
⅓ cup cold butter cubes   
⅓ cup cold shortening
1 teaspoon vinegar
2 cups small-diced rhubarb (about 3 stalks)
1 tablespoon apple pectin
Oil for deep-frying


Carrot-Beet Hash Cakes

This recipe was demonstrated for CUESA’s Market to Table program on March 30, 2013.
Serves 4


3 medium carrots, peeled
2 large red beets, peeled
1 large Yukon Gold potato, peeled
¼ cup all-purpose flour
2 teaspoons dried dill
2 teaspoons freshly ground black pepper
2 large eggs   
Safflower or canola oil for frying


Apple Crumble


3¾ cups peeled, cored, and sliced Pink Lady apples
2 tbsp light brown sugar
1 level tsp ground cinnamon
¼ teaspoon ground cloves
cup butter
¾ cup flour
2 teaspoons ground cinnamon
½ cup brown sugar
Pinch of salt
4 tablespoons almonds


1.   Preheat the oven to 350˚F. Toss the apple slices in the bowl with sugar, cinnamon, and ground cloves. Mix well and then place in a baking dish.


Charoset is a paste of fruits and nuts traditionally served at Passover.

Serves 6


1½ teaspoons ground cinnamon
1 tablespoon packed brown sugar
1 teaspoon orange zest
½ teaspoon kosher salt
½ cup sweet red wine
½ cup raisins
1½ cups toasted walnut halves, finely chopped
3 medium apples, peeled, cored, and cut into a small dice (tart apples varieties work best)



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 »