On Sunday, June 22, from 6 p.m. to 9 p.m., more than 60 chefs and bartenders use just-harvested berries, cucumbers, melons, grains, legumes, onion, garlic, and stone fruits to create small bites and drinks. Farmers offer samples of the fresh stuff to passersby, who can chew along to the beat of live music and games, including a scavenger hunt.
Three raffle entrants will also win a dozen dinners for two at a selection of restaurants, including Barbacco Eno Trattoria and Park Tavern. Proceeds benefit CUESA's education and sustainability initiatives.
Every Saturday, around 100 vendors arrive at The Ferry Plaza Farmers Market. With them, they bring fresh produce, breads, meat, and all manner of other locally grown and produced goods. This gathering stands as the crowning achievement for CUESA, the Center for Urban Education about Sustainable Agriculture—an organization that helps bridge the gap between farmers and city dwellers. CUESA has managed the Ferry Plaza Farmers Market since 1993, and it also hosts smaller versions of the market on Tuesdays and Thursdays to help baby greens develop a healthy self-esteem.
The work of CUESA and its farmers isn't done when they hand over their apples, carrots, and granola. They also want people to learn what to do with them. To that end, they turn the Ferry Plaza Farmers Market into a giant classroom with public education programs, including panel discussions and regular cooking demonstrations with professional chefs. The lineup of events constantly evolves as new fruits and veggies enter and leave their growing cycles.
A firsthand visit to the market isn't required to experience its bounty. Dozens of local restaurants and caterers also shop at The Ferry Plaza Farmers Market, filling menus throughout the city with fresh, seasonal ingredients.