Mercado Kitchen: Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies by Anna of Three Babes Bakeshop   For the pumpkin puree: 1 small sugar pumpkin, or other culinary pumpkin from Blue House Farm Heat the oven to 350ºF. Remove the stem from the pumpkin, cut in half, and scrape out Read more

Wild for Mushrooms!

  It's hard to believe it's already September and Fall is upon us! While we may notice season changes a little less here in temperate San Francisco, the agricultural world lives by the seasons and there's no denying that we Read more

Mercado Kitchen: Tortilla de Patatas (Spanish Omelette)

After last week's gazpacho recipe, I thought I'd share another one of my favorite dishes I came across when I lived in Barcelona. Tortilla de patatas is a staple in Spanish households and perhaps one of the best-known Spanish dishes. Locals Read more

Mercado Kitchen: Traditional Gazpacho

Surprise! I have another tomato-based recipe for you! Gotta take advantage of the season while you can; am I right? Gazpacho is a cold soup made of raw fruits and vegetables originating from Spain. This recipe is very close to Read more

Mercado Kitchen: Pumpkin Chocolate Chip Cookies

Posted on by Valentina Cekovski in Bisou Chocolate, Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

Pumpkin Chocolate Chip Cookies

by Anna of Three Babes Bakeshop

pumpkin-chocolate-chip-cookies

 

For the pumpkin puree:

1 small sugar pumpkin, or other culinary pumpkin from Blue House Farm

Heat the oven to 350ºF. Remove the stem from the pumpkin, cut in half, and scrape out the insides.

Lay the two sides cut-side down on a rimmed baking sheet or in a large baking dish, and add just enough water to the dish to submerge the pumpkin in about ¼-1/2 inch of water, depending on what your pan will hold.

Bake until fork tender, about 1 hour, checking occasionally, and adding more water as needed. Let cool.

Scoop the pulp from the roasted pumpkin and puree in a food processor or blender until smooth. You will have more than enough for this recipe, so use for more cookies, or freezer and use later for pumpkin soup, pumpkin bread, or pumpkin pie!

 

For cookies:

1 cup unsalted butter, or two sticks, softened

½ cup sugar

¾ cup plus 2 Tablespoons brown sugar

2 eggs

1 teaspoon vanilla

1 cup pumpkin puree from fresh pumpkin!

3 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 cups chopped dark chocolate, or semisweet chocolate chips

 

Heat the oven to 350ºF. Spray cookie sheets with nonstick spray or line them with parchment paper.

Beat the butter until smooth using a standup mixer fitted with a paddle attachment, or simply in a bowl with a whisk. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

Separately, in a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate by hand.

Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

 

Yield: Approx. 60 cookies

Wild for Mushrooms!

Posted on by Valentina Cekovski in Blog, Far West Fungi, Vendor of the Week, Vendors | Leave a comment

 

It’s hard to believe it’s already September and Fall is upon us! While we may notice season changes a little less here in temperate San Francisco, the agricultural world lives by the seasons and there’s no denying that we are transitioning.

Soon the market will be full of apples, winter squash, and tender greens. But let’s not overlook one crop that also thrives in the fall and winter- mushrooms! With cooler temperatures and more moisture in the air, perfect growing conditions will soon dominate for mushrooms.

 

abbyandannabelle

Annabelle and Abby, our MCM Mushroom Magicians!

We are so lucky to have such a fabulous mushroom farm at our market, Far West Fungi. The Garrone family has been sustainably growing, distributing and marketing delicious mushrooms in the Bay Area for over 25 years! At their 60,000 square foot farm and facility in Moss Landing (right in the heart of Monterey Bay) they take great care to grow quality organic mushrooms. And the coastal fog gives the mushrooms that moisture they need to thrive.

What are mushrooms?

mushroom-fungus-forest-mycelia

The mycelium of the fungi grow underground and the mushroom “fruits” are above ground.

Mushrooms are just one part of a fungal organism. They are like the fruit of a fungal mycelium (thread-like structure) that grows underground (or through whatever it’s munching on). Far West Fungi’s site says it best- “The mushrooms is to mycelium what the apple is to it’s tree.” When the time and conditions are right, a lump forms on the mycelium and then “fruits” into a mushroom. And though some mushrooms are poisonous, sometimes they can be perfectly delicious.

Varieties at the Market and What You Should Know

Just like there are many types of fruit, mushrooms come in a variety of shapes, sizes, colors and growth patterns. They also contain such a range and density of nutrients for a variety of health benefits unlike any other organism. Here is a little guide to at least help you out at the market.

 

buttons

Crimini

Most of us may be familiar with the classic Button Mushroom, or Crimini. They are mild in taste, easy to slice and can be used with versatility on dishes such as pizzas, pastas, sandwiches, and salads.

maitake

Maitake

 

 

Otherwise known as hen-of the-woods, this mushroom cluster can be grilled, sautéed or used in soups and stews. It can help build up your immune system and is traditionally used medicinally in Japan.

 

 

 

 

shiitake

Shiitake

 

Shiitake are another meaty mushroom used often in Japanese cooking. They are versatile and the stems can be used for a good veggie stock. Studies show links between a protein that shiitake produce and cancer-prevention!

 

pinks

Tree Oysters/Pinks

 

Oysters are a delicious and meaty wild mushrooms which cooks very evenly when sautéed. The pinks are a variety of the tree oyster and happen to have a shorter shelf life so use ‘em up quickly. They have antioxidant properties and are rich in iron.

 

 

 

kingtrumpets

King Trumpets

 

Also known as a King Oyster, these tasty and versatile mushrooms are cute and dense- they soak up a lot of flavor and have a pleasant abalone/scallop-like texture. They are high in protein and support healthy cholesterol levels.

 

 

 

lions

Lion’s Mane

 

 

This fuzzy looking creature is part of the Tooth fungus family. It is often compared to seafood when used in cooking. A special benefit of this mushroom is that it has been linked to nerve-cell growth in anti-dementia studies.

 

nameko

Nameko

These gelatinous coated cuties are great for miso soups or a breakfast frittata. They have immune system strengthening properties as well as some anti-cancerous properties.

 

 

 

 

Piopini

Pioppini

 

 

 

They are peppery and nutty and great for a stir-fry. They also contain many antioxidant properties and can be used medicinally for anti-inflammation.

 

 

 

 

 

 

 

For more resources on health benefits of mushrooms, check out this Infographic!

With the fall temperatures and higher possibility of rain, we are looking forward to seeing more varieties at the market this fall and winter like Hen of the Woods, Wine caps, Hedgehog mushrooms and more! Check out FWF’s Calendar online for a complete list.

IMG_2360

At the market. Look at all those varieties!

Please remember Far West Fungi does not attend the Market on every third Thursday of the month!

 

Mercado Kitchen: Tortilla de Patatas (Spanish Omelette)

Posted on by Gyongyi Gozon in Blog, Blue House Farm, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes | Leave a comment

After last week’s gazpacho recipe, I thought I’d share another one of my favorite dishes I came across when I lived in Barcelona. Tortilla de patatas is a staple in Spanish households and perhaps one of the best-known Spanish dishes.

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Locals eat it for breakfast, lunch or dinner and every self-respecting tapas bar has it in its repertoire. It’s incredibly easy to prepare with only 3 main ingredients: potatoes, eggs, and onion.

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You can eat it warm or cold, serve alongside some castelvetrano olives or a fresh bagel.DSC05493

Ingredients

  • 5 medium potatoes, peeled and diced
  • 1 medium onion, diced
  • 5 eggs
  • salt and pepper to taste
  • 4+2 tablespoons olive oil

Directions

  1. Mix together diced potatoes and onion in a bowl and season with salt and pepper.
  2. Heat 4 tablespoons of olive oil in a skillet and add the potato-onion mixture.
  3. Cook, turning occasionally, over medium heat until potatoes are soft.
  4. In a large bowl, whisk the eggs with a pinch of salt.
  5. Add the cooked potato-onion mixture to the eggs, and stir to coat evenly.
  6. Heat the remaining 2 tablespoons of olive oil and add the egg-coated potatoes to the skillet, spreading them evenly to cover the base of the pan.
  7. Once the mixture is half set (you can test this by shaking the skillet), cover the skillet with a large  plate and flip the tortilla onto it. Then, slide the tortilla back into the pan with the uncooked side facing down.
  8. Cook until the second half of the mixture sets as well.
  9. Allow it to cool slightly, then cut into wedges and serve.

 

*Eggs from Great Valley Poultry, potatoes from Happy Boy Farms, onions from Blue House Farms, optional olives from Home Maid Ravioli, optional bagels from Marla Bakery.

Mercado Kitchen: Traditional Gazpacho

Posted on by Gyongyi Gozon in Blog, Blue House Farm, Happy Boy Farms, Mercado Kitchen, Moua's Farm, Recipes | Leave a comment

Surprise! I have another tomato-based recipe for you! Gotta take advantage of the season while you can; am I right?

Gazpacho is a cold soup made of raw fruits and vegetables originating from Spain. This recipe is very close to my heart because I got it from my wonderful Catalan host family when I traveled to Barcelona a few years ago. It’s a staple in Spain, so much so that I’ve spotted people drinking canned gazpacho on the subway many times during the hot summer months.

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It’s such an easy dish and can be made ahead of time – in fact, it’s even better the next day. Take it to work in a Mason jar or sip on it at your weekend picnic.

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Ingredients

  • 2 lbs ripe tomatoes (about 10-12 medium tomatoes)
  • 1/2 small green bell pepper (you can use Anaheim pepper if you want to add a little kick to it)
  • 1/2 small cucumber
  • 1/2 small onion
  • 1 tbsp salt (or to taste)
  • 1 ½ tbsp balsamic vinegar
  • 4.4 oz extra virgin, cold-pressed olive oil
  • 1 tbsp paprika
  • 1/4 cup of water (more, if need to adjust consistency)
  • 1 clove of garlic

Directions

  1. Peel cucumber.
  2. Put all ingredients in a blender or food processor and blend for 2 ½ minutes.
  3. Strain through a sieve and add more water if you need to thin it out.
  4. Serve cold.

Mercado Kitchen: Bruschetta

Posted on by Gyongyi Gozon in Blog, Blue House Farm, Marla Bakery, Mercado Kitchen, Moua's Farm, Recipes, Tomatero Farm | Leave a comment

I am admittedly a tomato fanatic and I can honestly say that there are very few things that I look forward to more about summer than ripe tomatoes. Every week I fill my basket with at least a couple pounds of beautifully colored, sweet, juicy tomatoes. But even so, they only last a few days in my household. I just can’t help myself.

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Today I’m going to share my go-to bruschetta recipe which is one of my favorite tomato recipes. If you have seen the movie Julie & Julia, you might remember that one of the many mouthwatering cooking scenes involves Julie preparing this dish – which is what gave me the inspiration to make it the first time.

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The more colorful tomatoes you use the better. I also like to add some cherry tomatoes in order to have a variety of textures.

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While you could just stick the bread slices in the toaster, toasting them on butter puts this dish over the top.
DSC04949This is a very quick and easy recipe and I hope you’ll give it a try!

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This recipe was adapted from The Pioneer Woman‘s website:

Ingredients

  • 2 tablespoons + 2 teaspoons olive oil
  • 5 cloves garlic, finely minced
  • 1/2 pint grape tomatoes, halved
  • 5 heirloom tomatoes, diced
  • 1 tablespoon balsamic vinegar
  • 16 fresh basil leaves, chiffonade
  • salt and pepper to taste
  • 1 baguette/ciabatta
  • 3-4 tablespoons Butter

Preparation

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic vinegar, basil, salt, and pepper to the bowl. Toss to combine, taste and adjust basil and salt to your liking.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt the butter in a large skillet with 2 teaspoons of olive oil to prevent the butter from burning. Grill the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides.

To serve, give the tomato mixture a final stir and spoon generously over the slices of bread. While this dish works wonderfully as an appetizer, I often make it the main course of my meal. Happy cooking!

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