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

Desserts

Pumpkin and Rich Custard Pie

Marc Vogel, chef and author of The Perfect Holiday Meal (Pour No More Press, 2005).

Apple Cider Pie

The Smit Family, Hidden Star Orchards

Stone Fruit Bruschetta with Crème Fraîche Ice Cream

Elise Fineberg, Taste Catering

Peach Melba

Jeff Cox, author of Organic Cook’s Bible.

Red Wine Poached Peaches

Robert Cubberly, Le Petite Robert.

Cacao-Café No Lait Pudding

Bryant Terry, Co-Author, Grub: Ideas for an Urban Organic Kitchen.

Roasted Stuffed Apricots

Rebecca Courchesne, Frog Hollow Farm (June 14, 2008).

Carlon Family Blueberry Pie

John Carlon, Sierra Cascade Blueberry Farm.

Roasted Stone Fruits with Shortcake

Samantha Smith, Pauldings & Company.

Black Mission Figs Poached in Red Wine, Orange and Vanilla with Mascarpone and Orange Granite

Daniel Patterson, formerly of Elizabeth Daniel’s.

Figs in Port Syrup

Mani Niall, cookbook author.

Strawberry Shortcakes with Whipped Cream

Kathleen Stewart, Downtown Bakery

Marshall Farms Honey Bread

Clint Cook, Gourmet Temptations.

Truffled Almond Butter and Strawberry Jam Sandwich

Jamaal Teherzadeh, Impala Restaurant

Rhubarb-Almond Bars

Aïda Mollenkamp, Food Editor, CHOW (May 3, 2008).

Strawberry Rhubarb Crostata

Leslie Peng, Eccolo

I Am Lovely: Strawberry Apple Cobbler

Stephanie Suzanne Brendle, Café Gratitude

Lavender Shortcake Biscuits

Christine Law, Postrio.

Chilled Peach and Prosecco Soup

Christine Law, Postrio.

Strawberry Granita with Yogurt and Balsamic Vinegar, Cornmeal Rosemary Wafer

Elise Fineberg, formerly of Taste Catering

Pages

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »