CUESA's Farmers Market Fall Feast Guide
October 19, 2021
There are many reasons to be grateful for our local farmers and community this year. This harvest season, let us give thanks for the nourishment the earth provides, and for every essential person who tends the land and helps bring the bounty to our tables.
In the Bay Area, the fall harvest is especially worthy of gratitude. At our farmers markets, you’ll find a diversity of sustainably grown fruits and vegetables, humanely raised meats, handcrafted pies and treats, and other seasonal favorites to fill your holiday table. Hearty winter squashes, beans, grains, and mushrooms make it possible to have a sumptuous meat-free meal. Persimmons, pomegranates, apples, pears, quince, jujubes, and other fall fruit abound.
Ferry Plaza Farmers Market Schedule
Note that the Ferry Plaza Farmers Market will be closed on November 25, but we’ll be open with a special market on November 23!
OPEN: Saturday, November 20, 8 am to 2 pm
OPEN: Tuesday, November 23, 10 am to 2 pm: Fall Holiday Farmers Market
CLOSED: Thursday, November 25
OPEN: Saturday, November 27, 8 am to 2 pm
Devil’s Gulch Ranch: maple-sugar smoked hams, whole poulet de bresse chickens (heirloom French breed prized in Europe and sought after for holiday dinners), and squab and quail for holiday appetizers or main dishes
Encina Farms: Ibirico pork, bacon, and sausage
Farmer Joy: chicken and duck eggs from pastured birds, 100% grass-fed beef, heritage breed pastured pork, five varieties of bacon, holiday hams (arriving after Thanksgiving)
Massa Organics: pork
Mountain Ranch: guinea hen, chicken
Root Down Farm: chicken, duck, ham
Looking for a delicious vegan alternative to the standard holiday bird? Hodo Foods teaches you how to make your own mock meat Holiday Yuba Roast (pictured above) in the traditional Buddhist vegetarian manner. Stop by their booth on Saturday to pick up a recipe and fresh Yuba Sheets, and learn how to make your own plant-based holiday roast (with video!).
For veggie dishes, you’ll want to stock up on winter squash, sweet potatoes, Brussels sprouts, carrots, collards, and other seasonal vegetables from our local farms. (Click on the links for details on specific farms.) Learn more about foods native to the Americas, and see some enticing vege-based recipes below.
Aedan Fermented Foods‘ Sauce of Nostalgia (made from country miso, amasake, and sesame oil) adds umami to sauteed vegetables or meats.
If you’re baking homemade pie, find freshly harvested nuts at Glashoff Farms, G.L. Alfieri, Massa Organics, and Old Dog Ranch, or apples and pears from a number of our farmers. Check out our pie recipes below.
Looking for a no-fuss dinner? Pasta Shop offers handmade raviolis in Winter Squash with Sage, Roasted Butternut Squash with Kale, and Goat Cheese with Pear and Arugula.
Handcrafted Pies, Sweets & Other Treats
Acme Bread has pumpkin breads and rolls, pear ginger mini puffs, and more! Saturdays, Ferry Plaza.
Aurora Glögg (pronounced “glug”) is popping up at the Ferry Plaza this holiday season with a handcrafted, zero-proof mulled wine mixer that pays homage to the Nordic holiday tradition. Founder and brewer, Kira, created Aurora in search of a delicious, locally made authentic glögg that would take her roots in Finland. Saturdays; online shop.
Batter Bakery will have holiday baked goods galore, including pumpkin pie, bourbon pecan pie, apple cranberry pie, honey rye apple cider cake, sweet potato molasses cake, pumpkin bread loaves, hand-decorated fall shortbread cookies, and lots of retail goodies perfect for hostess gifts! Saturdays; online shop.
East Bay-based chocolate maker Bisou Chocolate coaxes intriguing flavors from high-quality cocoa beans to make flavorful bars, truffles, and more, while paying a high premium to cocoa farmers. Saturdays and Tuesday pop-up (November 23)online shop.
Crumble & Whisk is offering a special Thanksgiving menu with Holiday Cookie Boxes, Carrot Cake, Blackberry & Ginger Cobbler, Sweet Potato Tart, Turkey Pot Pie, Citron Meringue Pie, Slab Apple Pie, Coconut Custard Pie, and of course, their famous cheesecakes in autumnal flavors like Pumpkin Spice, Apple Cider, Maple Pecan, and Winter White. Saturdays and Tuesday pop-up (November 23)online shop.
Delightful Foods has an array of handcrafted pies, including key lime, chocolate cream, pumpkin, pecan, apple, and sweet potato, all made in Oakland. Delightful Foods uses minimal ingredients, such as barley flour, cane sugar, and non-GMO oils, incorporating organic and farmers market products when possible. Saturdays and Tuesday pop-up (November 23).
Three Babes Bakeshop is offering made-from-scratch holiday pies. Enjoy seasonal favorites like Pumpkin, Classic Apple, Bourbon Pecan, Blackberry Crumble, and Vegan Blackberry Crumble. They are also offering gluten-free options in Bittersweet Chocolate Pecan and Classic Pumpkin. They will have a limited selection of pies on hand at the market, but to ensure that you get your pie of choice, pre-order now for pickup at the farmers market. Saturdays and Tuesday pop-up (November 23)online shop.
Treat yourself to an easy and oven-free, post-feast breakfast with Wise Sons Jewish Delicatessen’s bagels, lox, and shmears. Rye bread, and challah loaves and buns are perfect for holiday meals (be sure to check out Wise Sons’ recipe for challah stuffing) and for those leftovers sandwiches. Saturdays; online shop.
Fall Feast Recipes
Make fall produce the star, and nourish your family and friends with these seasonally inspired recipes shared by local farmers and chefs.
Root Vegetable Chips with Roasted Carrot Hummus | Joanne Weir, Kitchen Gypsy
Persimmon Pickles | Sophina Uong, Revival Bar + Kitchen
Lightly Pickled Fall Root Vegetables | Alice Waters, Chez Panisse
Fall Harvest Punch | Dillon Lockwood and Alex Smith, Novela
Soups and Salads
Creamy Carrot Soup with Berbere Spice Blend and Cashew Cream | Bryant Terry, Vegetable Kingdom
Cauliflower Zahlouk | Joyce Goldstein, Inside the California Food Revolution
Della Panzanella | Kathleen Weber, Della Fattoria
Asian Pear, Persimmon, and Almond Salad | Margo True, Sunset Magazine
Savory Sides & Stuffings
Baked Sweet Potatoes with Maple Crème Fraîche | Nik Sharma, The Flavor Equation
Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts | Craig Stoll, Delfina
Rainbow Chard with Squash Seeds | Annie Somerville, Greens Restaurant
Roasted Purple Sweet Potatoes with Romesco Sauce | Ayesha Curry, The Full Plate
Holiday Yuba Roast | Linday Tay Esposito, Flavor Explosions
Nutloaf-Stuffed Delicata Squash | Green Gulch Farm
Honey-Glazed Roots with Smoked Ham, Lacinato Kale, and Pickled Mustard Seeds | Isaac Miller, Maven Restaurant
Pumpkin Seed Crusted Lamb Loin with Persimmon Chutney | Francis Hogan, Bluestem Brasserie
Turkey Gravy and Sweet Potato Mash | John Fink, The Whole Beast
Kabocha Crème Fraîche Pie with Candied Pecans | Ze Lin Xiao, Pie Contest Winner
Sautéed Quince and Pear Pie | Reggie Harris, Pie Contest Winner
Pie and ice cream photo courtesy of Smitten. Panzanella photo by Ed Anderson.