The farmers market around the Ferry Building is one of the best-known in the country. Farmers and food makers from across Northern California sell here, and the city's chefs shop here too.
Market days
The market runs on several mornings each week, with the biggest and busiest on Saturday, when stalls fill the plaza in front of the building and the walkway behind it. Weekday markets are smaller and calmer. Check the current days and times before you go, as they occasionally change.
What to buy and eat
- Fruit in season: strawberries in spring, peaches, plums and cherries in summer, apples, pears and persimmons in the fall, citrus in winter. Most stalls offer tastes.
- Breakfast: stalls serve hot breakfast sandwiches, tamales, pastries and coffee; eat by the water behind the building.
- Oysters and cheese: from bay and coastal producers.
- Bread: including the city's sourdough; see sourdough and clam chowder.
Tips
Arrive before ten on Saturday to beat the crowds. Bring a bag. Most stalls take cards. Combine the market with a walk along the Embarcadero or a ferry ride across the bay.
A short history
The market began in 1992, a few years after the 1989 earthquake, in the parking lot in front of the Ferry Building, as a way to bring life back to the waterfront and to connect city residents with the farms of Northern California. It is run by a non-profit that supports small farms and food education. When the Ferry Building reopened in 2003, the market moved around it and grew into one of the best-known farmers markets in the country. Many of the city's top chefs have built their menus around what they buy here.
What is in season
- Winter: citrus, including mandarins, blood oranges and Meyer lemons; greens; mushrooms; Dungeness crab nearby.
- Spring: strawberries, asparagus, peas, fava beans, artichokes and cherries by late spring.
- Summer: peaches, nectarines, apricots, plums, berries, tomatoes, melons and corn.
- Fall: grapes, apples, pears, figs, persimmons, pomegranates, squash and peppers.
Tips from regulars
- Walk the whole market once before buying, then go back for the best.
- Talk to the farmers: they are happy to explain varieties and how to cook them.
- Many stalls sell out of the best fruit by late morning.
- The cooking demonstrations, when they run, are free and often feature local chefs.
- If you are flying home, ask about fruit that travels well and check the rules for carrying produce.
Frequently asked questions
Is the market open year round?
Yes, though the number of stalls is lower in winter.
Can I eat breakfast there?
Yes. Several stalls and the shops inside the Ferry Building serve breakfast.
Is it expensive?
Prices reflect quality and small-scale farming; they are higher than supermarkets but often lower than specialty shops.