Farmers Market Programs
MARKET TO TABLE PROGRAM
On Saturdays at 11:00 am, top Bay Area chefs demonstrate recipes using seasonal and sustainable ingredients purchased that morning from the Ferry Plaza Farmers Market! Taste their creations, ask questions, and leave with a recipe in hand. From simple salads to complex entrees, the chefs use the market’s finest produce to create invariably delicious dishes.
Saturday programs sometimes include an interview with a farmer, food artisan, or purveyor in the Ferry Plaza Farmers Market to give the audience in-depth information about how and where their food is produced. What is life like for farmers? What are the challenges and pleasures of managing a food production business? Novices and sustainable agriculture aficionados alike can ask questions and hear wonderful stories from the people who feed them.
MONTHLY CELEBRATIONS
Approximately one Saturday a month, CUESA holds a special celebration in lieu of the regular Market to Table programs. These special events may include tastings, cooking demonstrations, panel discussions, farmer talks, and Iron Chef-style culinary challenges.
2009 Celebrations:
- February 7 ~ Citrus Celebration
- March 28 ~ Hoof-a-palooza
- April 11 ~ Eggstravaganza
- April 25 ~ Spring Festival
- June 27 ~ Second Annual Iron Chef Grill-Off
- July 25 ~ Berry Bliss
- August 15 ~ Fig Fest
- September 12 ~ Preservation Celebration
- October 24 ~ Harvest Festival
- November 7 ~ Olive-o-rama
- December 5 ~ Brassica Bash
FARM TOURS
What better way to learn about where your food comes from than to visit the land on which it is produced? Through CUESA’s farm tour program, market shoppers can get an inside look at the source of their food on tours led by the farmers themselves. The tours also sometimes visit the facilities of food artisans who sell in the market.
DISCOVERY STATIONS
CUESA's education booths give curious shoppers the opportunity to deepen their understanding of sustainable food systems. These interactive Discovery Stations offer a rotating array of themes, such as the value of sustainable food, an introduction to rare and unusual produce found in the market, and the cycle of compost from food scrap to soil amendment.
FOOD WISE BOOTH
CUESA's market chef, Sarah Henkin, is on duty every Tuesday to share culinary tips with market shoppers. Each week she prepares a simple meal made with farmers' market ingredients and hands out samples and recipes. She's also available to answer all manner of culinary questions, such as "How should I store potatoes?" and "What the heck is puntarella?"
SUSTAINABLE AGRICULTURE A TO Z EXHIBIT
Our A to Z exhibit is a series of vibrant eight-by-eight foot photomurals under the arches in front of the Ferry Building. Each letter introduces a concept in sustainable agriculture.
WEEKLY E-LETTER
Every Friday, CUESA sends an informativel email to people interested in food. The e-letter contains recipes, articles, produce highlights, event announcements and more.
LECTURES
CUESA hosts occasional weekend or evening lectures inside the Ferry Building. Past speakers have included Michael Pollan, Marion Nestle, and Vandana Shiva.