What better way to start your day than a trip to the farmers market — the ripe colors, local flavors, and fantastic people-watching give new meaning to dish. Operated by the Center for Urban Education About Sustainable Agriculture, the Ferry Plaza Farmers Market showcases overflowing stalls full of fresh regional produce every Tuesday and Saturday at the eminently cool Ferry Building off the Embarcadero. It's a veritable Bay Area Eden. Grab your reusable canvas bag and sashay through the thronging crowds in style.

Every year, CUESA spotlights the market's regional organic goods at a fundraising four-course Sunday dinner prepared by teams of Bay Area chefs. The following mouthwatering recipes made it to the tables at the Sept. 30 event:

SAUTÉED CHARD AND KALE

Recipe by Joseph Boness, Alembic

2 strips bacon, coarsely chopped (you can substitute 2 tablespoons olive oil or unsalted butter)

1–2 shallots, minced (or onion; should total 2 tablespoons)

1 clove garlic, thinly sliced

2 tablespoons apple cider vinegar

1/4 cup white wine

Salt and pepper to taste

1 bunch kale, center stalks removed, rinsed and drained well, coarsely chopped

1 bunch chard, center stalks removed, rinsed and drained well, coarsely chopped

1 baguette, sliced 1/4–1/2 inch thick, drizzled with olive oil and toasted until golden brown (optional)

1/2 cup goat cheese (optional)

In a large, heavy-bottomed sauté pan over medium heat, cook the bacon until most of the fat is rendered.

Add the garlic to pan and then immediately add the vinegar and wine, along with salt and pepper to taste.

Shake pan to combine flavors, turn down heat, and add the kale and chard.

Stir and cook until the greens are just tender. Remove from heat to serving bowl. Serve immediately. Or, if serving as crostini, top each piece of sliced, toasted bread with some of the greens mixture and a dollop of goat cheese. Serve.

RABBIT WITH BALSAMIC VINEGAR WITH A SIDE DISH

OF GREEN BEANS AND CHERRY TOMATOES

Recipe by Rick Hackett, executive chef of MarketBar Restaurant

Yields 4 generous servings

For the rabbit with balsamic vinegar:

4 tablespoons olive oil

5 rabbit legs

3/4 cup white wine

3/4 cup balsamic vinegar

1 1/2 tablespoons capers

1/2 cup black olives

2 anchovy fillets

1 1/2 tablespoons tomato paste

1 1/2 cups chicken stock

In a heavy-bottomed pan large enough to hold all of the ingredients, heat olive oil over medium-high heat. Sear the rabbit legs until they are nicely browned, working in batches if you need to so as not to crowd them.

Add the wine and balsamic vinegar, scraping the pan to get the browned bits off the bottom. Turn heat down to medium and cook until liquid is reduced to a glaze.

Add the remaining ingredients and simmer over medium to low heat until the rabbit legs are tender, about 1 hour. Serve immediately.

For the green beans and cherry tomatoes:

1/2 lb. pole beans, blanched

1 1/2 tablespoons ...