Appetizers and Sides | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

OPEN! Thu 3pm–7pm

Appetizers and Sides

Salt-Brined Cucumber Pickles

Kate Leahy, John Lee, and Ara Zada, Lavash

Refrigerator Pickles

Shanta Nimbark Sacharoff, Shant’s Backyard Kitchen

Suki Bhaji Okra (North Indian Stir-Fry Okra)

Shanta Nimbark Sacharoff, Cooking Together

Roasted Farmers Market Carrots with Cilantro Yogurt Sauce

Bruce Cole, Edible San Francisco

Buffalo Corn with Point Reyes Original Blue

Point Reyes Farmstead Cheese Company

Fruit & Vegetable Grilling Tips

Pam Mazzola, Prospect

English Peas, Edamame Style

Pam Mazzola, Prospect

Mint Chutney and Raw Cashew Chutney

Shanta Nimbark Sacharoff, Cooking Together

Wintery Spring Rolls by Heidi Swanson

Napa Cabbage Kimchi

Aruna Lee, Volcano Kimchi

Ruby Curtido

Kelly McVicker, McVicker Pickles

Collard Wraps with Ginger Peanut Sauce

Jillian Knox, Food Stylist

Challah Stuffing

Evan Bloom, Wise Sons Jewish Delicatessen

Pumpkin Seed Salsa

CUESA’s Food Shed

Confetti Slaw

CUESA’s Food Shed

Veggie "Ceviche"

CUESA’s Food Shed

Quick Curried Pickles

CUESA’s Foodwise Teens

Carrot Top Pesto

Gloria Polo, East Bay Community Recovery Project

Kale Chips

CUESA’s Foodwise Kids Program


David Winsberg, Happy Quail Farms

Roasted Tomato Pasta Sauce

Bill Crepps, Everything Under the Sun

Summer Veggie Sauté

Nick Ayala, Ground Stew Farms

Blackberry Jam

Ginger Hahn, Ginger Elizabeth Chocolates

Charred Shishito Peppers with Goat Cheese and Sage

John McReynolds, Stone Edge Farm Estate Vineyards and Winery

Roasted Summer Squash with Greek Yogurt and Red Harissa

Michael Whiteman, Bluestem Brasserie



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