Desserts | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF


Apple Crumble

Claire Keane, Claire’s Squares

Rosemary and Blood Orange Shortbread

Jen Musty, Batter Bakery

Lemon Oatmeal and Walnut Crisps

Jen Musty, Batter Bakery

Pumpkin Cupcakes

Kara Haspel-Lind, Kara’s Cupcakes

Glashoff Farms Walnut Pie

Larry and Maria Glasshoff, Glasshoff Farms

Pumpkin Doughnut Holes

Stephanie Rosenbaum, author of World of Doughnuts (to be published April 2013)

Caramelized Figs (Fichi Caramellati)

Joyce Goldstein

Strawberry Jam

Dafna Kory, INNA jam

Sabayon with Shortcake Biscuit and Strawberries

Adam Dulye, Monk’s Kettle

Strawberry Napoleon with Chocolate-Hazelnut-Ricotta Cream and Meyer Lemon Syrup

Susan Stampke, The Plant Cafe Organic

Beignets with Satsuma Marmalade

Francis Ang, Dirty Habit

Tangerine-sicle Ice Cream

Jennie Schacht, author of Farmers Market Desserts

Chocolate Cupcakes with Candied Walnut Cream Cheese

Kara Lind, Kara’s Cupcakes

Fresh Raspberry Tart with Lemon Ginger Quark

Trace Leighton of Origen: a farm to fork restaurant*

Blueberry Cornbread

Adapted from Sunset Magazine by Kimberley Hasselbrink, The Year in Food

Chevre Truffles

Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese (Stewart, Tabori & Chang , 2011)

Strawberry Tart with Goat Cheese, Orange Blossom Honey, Lavender and Thyme

Mark May, Executive Chef, Lone Eagle Grille

Strawberry Oven Jam

Margo True, Sunset Magazine food editor and author of The One-Block Feast: An Adventure in Food from Yard to Table (Ten Speed Press, March 2011)

Very Tangy Lemon Bars

Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-In-your Mouth Cookies (Artisan, 2010)

Bourbon Black Walnut Sundae

Recipe by Connie Green and Sarah Scott, authors of The Wild Table: Seasonal Foraged Food and Recipes (Studio, October 2010)


Chocolate Goat Cheese Fondue with Pears

This recipe comes from Laura Werlin, author of Laura Werlin’s Cheese Essentials (Stewart, Tabori & Chang, 2007).

Butternut Squash Custard with Brown Butter and Candy Cap Mushroom Streusel

From Luis Villavelazquez, of Les Elements Patisserie.

Strawberry Shortcake with Goat Cheese Cream and Balsamic Reduction

Susanne Stampke, Pastry Chef, The Plant Café Organic

Stone Fruit Clafouti with Lemon Verbena Gelato

John Toulze, the girl and the fig

Double Berry Shortcake with Honey Cream

Stephanie Rosenbaum, author of The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press, 2009).



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