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

Goat Merguez

Alicia Jenish, Grand Café

Pickled Lemon-Chile Artichokes

Michael Siegel, Shorty Goldstein’s

Carrot-Beet Hash Cakes

Jessica Goldman Foung, Sodium Girl’s Limitless Low-Sodium Cookbook


Evan Bloom, Wise Sons Jewish Delicatessen

Roasted Broccoli with Meyer Lemon and Pistachio Salsa

Robin Song, Hog & Rocks

Green Garlic and Herb Salsa

Carlo Espinas, Comstock Saloon

Green Garlic Toast

Carlo Espinas, Comstock Saloon

"Leche de Tigre" Lime-Marinated Ceviche

Alejandro Morgan, Lolinda

Beer-Pickled Vegetables

Adam Dulye, Monk’s Kettle and Abbott’s Cellar

Savory Root Vegetable Pancakes with Crème Fraîche

Lauren Kiino, Il Cane Rosso

Butter Bean Purée with Sun-Dried Tomato Herb Oil

Adam Timney, Starbelly

Roasted Radishes and Brussels Sprouts

Elianna Friedman, CUESA Market Chef

Wild Rice Risotto with Butternut Squash and Cauliflower

Jake Des Voignes, Local: Mission Eatery

Rainbow Chard with Squash Seeds

Annie Somerville, Greens Restaurant

Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts

Craig Stoll, Delfina

Lightly Pickled Fall Root Vegetables

Alice Waters, Chez Panisse

Baked Pumpkin Squash (Zucca al Forno)

Joyce Goldstein

Tomatoes with Grape Juice (Pomodori con l'Uva)

Joyce Goldstein

Corn Fritters with Serrano Honey and Gremolata

Colin Duggan, Urban Tavern

Grilled Melon Salsa

Alison Mountford, Square Meals

Sweet Corn and Fresh Oregano Fritters

Georgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook (Mirabelle Press, 2012)

Beet Hummus & Fava Bean Hummus

Mari Takahashi, Nombe

Pea Custard Salad

Bridget Batson and Caleb Jones, Claudine

English Pea and Green Garlic Panna Cotta

Peter Cham, Radius

Celery Root and Yuba Spring Rolls with Toasted Almonds and Winter Citronette

Michael Hung, Bushi-Tei



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