Thanksgiving is around the corner, which means it’s time to plan those holiday menus. The Ferry Plaza Farmers Market has everything you need for a farm-fresh feast, from the turkey to the trimmings. Pasture-raised turkeys can now be pre-ordered from Mountain Ranch Organically Grown and Marin Sun Farms, and for those with more adventurous tastes, 4505 Meats will once again be offering their famous turduckens. For vegetarians, Hodo Soy Beanery is taking orders for their flavorful tofu roast.
Can’t decide what to serve alongside your bird this year? Don’t worry, we’ve got you covered. CUESA’s market chef Elianna Friedman has gathered and tested recipes from some local culinary heavy hitters, and with the help of Luke Chapell of Luke’s Local will be assembling all the ingredients you need to make them in one convenient “Everything but the Bird” basket, available for pre-order now.
The basket will include recipes from Annie Somerville of Greens, Craig Stoll of Delfina, local culinary legend Alice Waters of Chez Panisse, and noted cookbook author Joyce Goldstein. All the ingredients are sourced directly from the farmers at the Ferry Plaza Farmers Market. You can have your basket delivered to you or pick it up at our regularly scheduled Tuesday market on November 20 or our special pre-Thanksgiving market on Wednesday, November 21, from 10 am to 2 pm.
To satisfy all of your last-minute Turkey Day needs, the special Wednesday market will include many of your favorite vendors and farms from the Thursday market (which will be closed for Thanksgiving) plus a few special guests, including Allstar Organics with their impressive selection of winter squash, Hog Island Oyster Company with clams and oysters from their Tomales Bay farm, and Humphry Slocombe Ice Cream. Need some pie to go with that ice cream? Three Babes Bakeshop will be on hand with a selection of their Thanksgiving-ready pies, including Sugar Pie Pumpkin, Salty Walnut, Brown Butter Pecan, and Classic Apple.
Looking for more seasonal recipes or Thanksgiving inspiration? Check out CUESA’s Thanksgiving guide.
