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20+ Cozy Winter Farmers Market Recipes to Savor the Season’s Best

January 16, 2026

Two hands hold a bowl of yellow winter squash curry, topped with pickled purple cabbage pieces, served in a navy blue bowl.

When winter is at its peak, the farmers market is ripe with citrus and hearty vegetables to last you through the cold months. Grapefruits, pomelos, and lemons bring a bright and sunny flavor to foggy winter mornings, while hearty root vegetables and winter squash offer many opportunities for filling and delicious winter feasts. At the Ferry Plaza Farmers Market, we are fortunate to be able to enjoy the bounty of California’s farms year-round.

Warm up with these cozy recipes to inspire your farmers market shopping list, all created and demonstrated by Bay Area chefs and friends of Foodwise.

Winter Greens & Squash Curry from Christina Alexis, The Pleasure Principle Supperclub & Dining Events

Chef Christina’s catering menu honors the flavors and traditions of Caribbean cuisine, which she learned from her grandmothers, aunts, and mother. This spicy curry (pictured above) blends Haitian pikliz (pickled cabbage) with California winter produce for a comforting entree or side dish to your favorite meals.

Citrus, Coconut, and Carrot Soup from Naomi Webb, Foodwise’s Culinary Program Manager

This January, Culinary Program Manager Naomi Webb is sampling recipes featuring winter citrus at the Ferry Plaza Farmers Market as part of Foodwise’s Seasonal Spotlight program. This soup carries a warm and tropical flavor, perfect for fruity summer cravings during the winter months.

Napa Cabbage Kimchi from Aruna Lee of Volcano Kimchi

Aruna Lee founded Volcano Kimchi with the goal of creating vegan kimchi reminiscent of her childhood in South Korea. Aruna says, “The beauty of this recipe is that once you have it down, you can swap out the base ingredient (in this case, Napa cabbage) with pretty much any vegetable you want. I also make jicama, beet, and bok choy kimchi, all of which work terrifically using this same recipe.” Her recipe for Mixed Root Kimchi is also perfect with kohlrabi, radishes, and turnips.

Carrot, Orange, and Ginger Juice from Danielle Clark, Keep It Simple Juice

True to the name of her brand, all of Danielle Clark’s juices are made with fresh farmers market fruits and vegetables and no added sugar or preservatives. Each of her juices, including this immune-boosting juice made with winter citrus and carrots, carries its own nutritional benefits.

Red Beet Sausages from Giovanni Betteo, Salt Pt. Butchery & Provisions

Turn your leftover beets into sausages with this recipe from Giovanni Betteo. In general, when you cook beets, you can test their doneness by sticking a knife through the vegetable, near its cap, which should pierce easily. The skin should also be easier to peel off when this vegetable is fully cooked.

Winter Vegetable Potato Skins from Jorge Lumbreras, Public House

Tired of fries and mashed potatoes? Get a spoon, scoop out the flesh, and stuff your potato skins with a delicious squash and chard relish using this recipe by Jorge Lumbreras. Previously the executive chef at Public House, Jorge now oversees the farm-to-table menu at STEM Garden & Kitchen.

Bruschetta topped with braised chicories on a white plate.

Bruschetta with Ricotta and Braised Chicories from Shelley Lindgren and Kate Leahy, Italian Wine

Winter brings deliciously bitter chicories to the farmers market. In this recipe from their book, Italian Wine, Kate Leahy and Shelley Lindgren say that “spreading ricotta at the base of the bread helps anchor the braised greens, but other kinds of soft or semi-soft cheeses can do the same.”

Winter Vegetable Paella from Mat Schuster, Canela Bistro & Wine Bar

Mat Schuster is the Executive Chef of Canela Bistro & Wine Bar, a Spanish restaurant located in San Francisco’s Castro neighborhood. This seasonal version of a classic paella can be made with all of your favorite winter vegetables, including root vegetables, squash, kale, and other greens.