Desserts | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

Returns March 17, 2022


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).

Goat Yogurt Panna Cotta with Balsamic Strawberries

Jennie Schacht, author of Farmers’ Market Desserts (Chronicle Books, 2010).

Poached Apricots and Walnut Crisps

Daniel Capra, Paula LeDuc Fine Catering.

Star Thistle Honey “Cannoli” with Flambéed Blueberries and Bellwether Farms’ Ricotta Filling

From Yigit Pura, Executive Pastry Chef, Taste Catering

Mascarpone Peach "Ice Cream" & Flourless Honey Almond Cake

Recipe by Trace Leighton of Nibblers Eatery & Wine Bar.

Currant and Orange Shortbread Cookies

This recipe adapted by CUESA’s market chef, Sarah Henkin, from Everyday Food

Date Pinwheel Cookies


Grilled Stone Fruit with Honey and Ricotta

Shanti Wilson, CUESA Market Chef.

Strawberry Fool

Sarah Henkin, CUESA’s Market Chef

Summer Fruit Crostata

Sarah Henkin, CUESA’s Market Chef

Cherry Clafouti

Peggy Knickerbocker and Christopher Hirsheimer, The San Francisco Ferry Plaza Farmers’ Market Cookbook

Perfect Pumpkin Pie

Mariquita Farm,

Champagne Citrus Compote

Becky Courchesne, Frog Hollow Bakery.

French Toast with Lemon-Ricotta Filling and Fresh Citrus Compote

Thy Tran, Executive Chef, CUESA.

Flourless Orange Almond Cake with Citrus Compote

Stephanie Rosenbaum, author, Williams-Sonoma Kids in the Kitchen: Fun Food (Free Press, October 2006) (February 2, 2008).

Honey Yogurt Parfait

Helene Marshall, Marshall’s Farm Natural Honey.

Croustade with Apples and Prunes in Armagnac

Paula Wolfert, author of The Cooking of Southwest France.

Candied Orange Peel

Faz Poursohi, Tonno Rosso.



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