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

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

Summer Blueberry and Stone Fruit Crostini

Amanda Cihlar, Sierra Cascade Blueberry Farm

Tokyo Turnips with Turnip Top Salsa Verde

Michaela Rahorst, Del Popolo

Honey Simple Syrup and Ras El Hanout Honey

Gayle Pirie, Foreign Cinema

Silken Tofu

Gaby Maeda, State Bird Provisions

Green Garlic-Toma Scones and Point Reyes Original Blue Compound Butter

Jennifer Luttrell, The Fork at Point Reyes Farmstead

Fava Leaf and Green Garlic Chutney

Arun Gupta, DOSA

Cauliflower Bezule

Manish Tyagi, August (1) Five

Everyday Vinaigrette, Walnut or Hazelnut Dressing, and Minh's Negi Oil

Elisa Callow, author of The Urban Forager

Gazan Smashed Avocados

Yasmin Khan, author of Zaitoun

Roast Romanesco Cauliflower with Tahini and Pomegranates

Yasmin Khan, author of Zaitoun

Cauliflower Koliwada with Peanut Chutney

Pujan Sarkar, ROOH

"Charred" Cauliflower and White Beans

Josh Even, Tofino Wines

Pickled Herring with Pomegranate and Persimmon on Rye Crackers

Roberth Sundell, Stockhome

Cauliflower Tabbouleh

Dorie Greenspan, author, Everyday Dorie

Brussels Sprouts with Poppy Seeds, Black Mustard, and Coconut Oil

Reprinted from Season by Nik Sharma with permission from Chronicle Books.



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