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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 growing thriving communities through the power and joy of local food. Learn More »