At the Thursday market there is no shortage of delicious lunch options. Once you’ve polished off a juicy porchetta sandwich from Roli Roti, spicy short-rib tacos from Tacolicious or a bowl of kimchee fried rice from Namu, you’ll definitely want to mosey over to the Scream Sorbet booth for something sweet. Scream’s sorbets are made without corn syrup or preservatives and have flavors that are inspired by the best local and organic fruits, vegetables and herbs available. With enticing combinations like coconut-Thai basil and fig-walnut, alongside seasonal fruit centric flavors like Concord grape and blackberry the hardest decision will be which one to choose. For a full list of this week’s flavors check the Thursday Market Specials page on the CUESA website.

Cowgirl Creamery has always been popular with market shoppers for their delightfully rich cheeses such as the Mt. Tam and the Redhawk. This Saturday, Cowgirl will be hosting a guest cheese maker at their outside market booth. Stop by to meet Paul and Sally Haskins from the Wisconsin Sheep Dairy Coop and taste some of the excellent sheep and sheep-cow milk blend cheeses that the cooperative produces.

I am sad to announce that my favorite pluot, the Flavor Grenade, is almost done for the season. Flavor Grenades are crisp and sweet with a pale green skin and a touch of red blush to their flesh. As farmer Tory Torosian tells me they have a flavor that is, well, “the bomb.” You can get your hands on the very last of these crowd-pleasers only at the Tory Farms booth this Thursday.

Saint Benoit yogurt was born out of a passion: Benoit de Korsak and his brother David wanted to create a French style yogurt that featured seasonal and local ingredients. Their yogurts are made with milk from Jersey cows and contain no preservatives or stabilizers. Almost all the fruit used in their flavored varieties is sourced from farms within 100 miles of their yogurt-making facility. Most of the yogurt you buy at the Saturday market was started in small batches the day before! Saint Benoit’s wonderful yogurt is also now available by the quart.

September 9th–12th, CUESA will host a series of classes and demonstrations celebrating preservation techniques. On Wednesday the 9th, Kathryn Lukas of Farmhouse Culture will give a hands-on kraut tutorial in the CUESA teaching kitchen. The following evening, Thursday the 10th, CUESA, in conjunction with Urban Kitchen SF and chef Travis Flood of Piccolo Teatro, will lead a cheesemaking class where participants can learn to make ricotta and mozzarella. On Saturday the 12th, stop by the CUESA kitchen for a canning demonstration from Todd Champagne of Happy Girl Kitchen and a preservation demo from Karen Solomon, author of Jam it, Pickle it, Cure it. Tickets and info about the Wednesday and Thursday classes can be found here and the Saturday events are free!