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

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

Smoked Fish Sandwich with Radishes and Herb Butter

Sarah Henkin, CUESA’s Market Chef

Chanterelles and Sunchokes on Toast

Eric Tucker, Millennium Restaurant

Jasper’s Pickled Vegetables and Shrimp Remoulade

Adam Carpenter, Jasper’s Corner Tap & Kitchen

Classic Kraut with Caraway

Kathryn Lukas, Farmhouse Culture

Scallops with Carrot Cream and Pickled Carrots

Becky Selengut, author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch Books, 2011)

Mushroom “Bul Go Gi” Lettuce Wraps

Ani Phyo, author of Ani’s Raw Food Asia (Da Capo Lifelong Books, 2011)

Fresh Fava Beans with Pecorino and Meyer Lemon Olive Oil

Linda Carucci, Culinary Director of the International Culinary School at the Art Institute of California-San Francisco and author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005)

English Pea Flan, Crispy Duck Tongues, and Carrot Foam

David Bazirgan, Executive Chef at Fifth Floor Restaurant

Asparagus with Walnut Pesto

Sarah Henkin, CUESA’s market chef

Asparagus and Morels

Mark May, Executive Chef, Lone Eagle Grille

Kale Chips

Sarah Henkin, CUESA’s Market Chef

Citrus-Cured Steelhead and Roe with Blood Orange, Olives, and Tarragon Aioli

Thomas McNaughton, Flour + Water

Tuesday Farmers Market Beet Green Dip

From Sarah Henkin, CUESA’s Market Chef

Baked Oysters with Mushroom Ragout and Aioli

From John Myers of Aquatic Culture.

Ginger and Cider Braised Winter Squash with Toasted Walnuts

Jamie Dougherty, Health & Lifestyle Coach.



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