In a few short hours, the entire harvest will be some 30 miles away in the kitchen at Quince, one of San Francisco’s most celebrated restaurants. There, chef Michael Tusk and his team will transform Martinelli’s bounty into three-Michelin-star-worthy dishes, including “A Walk Through Fresh Run Farm,” a mosaic of beets, tomatoes, squash, lettuce, and tiny sprigs of herbs, all grown in West Marin and harvested earlier that day.