Galettes always look so fancy and beautiful, so I felt very intimidated to try make one on my own. You have probably seen a galette before – they’re more free-form than a fruit tart, with a simple, flat butter crust. They are very popular in France, both in their savory and sweet forms. With the help of my roommate (whose mother is a galette afficianado), I decided to rise to the challenge, inspired to make a sweet galette by the incredible peaches we’ve had from Twin Girls Farm in the recent weeks.
Peaches from MCM!
- 2 – 3 peaches
- 1 ¼ cup flour
- 1 tbs sugar
- ½ tsp salt
- ½ cup butter
- 3 TBs ice water Read more
June 12, 2013
in Blog, Blue House Farm, Chaac Mool, People of MCM, Peter's Kettle Corn, Roli Roti, Shrimp & Love, Tomatero Farm, Twin Girls Farm, Vendors
Chris regularly comes to MCM with his family. The rest of the family was feeling a little camera-shy, but they all love visiting the market!
Where do you live? Noe Valley
How often do you come to the MCM? Twice a month, after picking up the kids at the Friends School nearby.
What are you buying? We always stop for kettle corn at Peter’s Kettle Corn! Today, we got fruit from Twin Girls, carrots and berries from Tomatero, some other veggies at Blue House. Sometimes we get a chicken from Roli Roti, or dinner from Chaac-Mool. We’ve also bought the ceviche from Shrimp & Love Ceviche.
What’s your favorite part of the market? It’s very convenient and friendly. We love the live music, too.
What’s the best kept secret at MCM, or something you would like people to know about? We tell all our friends to stop by, because you can easily find a parking spot on Valencia towards the beginning of the market.
My name is Dana and I will be an MCM Intern this summer. Having spent some time as a Mercado volunteer and shopper, I am super stoked to be joining the team and contributing behind the scenes and on Thursdays. I’ve had a serious passion for healthy, fair, good food for as long as I remember. As with most foodies, this passion started as a love of cooking and eating and has morphed into a desire to make change within America’s food system by deepening consumers’ relationships with the food they eat. I can’t wait to be a regular part of the connections between producers and the public at the Mission Mercado. I’ll also be contributing to this blog regularly with vendor features, recipes, and more.
I spend my time between my job slinging deliciousness as a cheesemonger at Mission Cheese, delighting my roommates with home-baked cookies, and cooking up the treasures I discover at MCM.
Keep an eye out for my future posts and I’ll see you Thursdays at Bartlett & 22nd!
Part of MCM’s mission is to support small businesses in the Mission and Jen Kindell is a local artist that recently joined the market. Jen has been a vendor at MCM since February, and you don’t want to miss her beautiful silkscreened products, featuring vibrant, colorful images of seasonal fruits and vegetables. Jen began her career as an independent artist relatively recently – in August of last year, she started making screen prints of produce, just for herself. After seeing her work, friends and family members requested their own copies. She began selling her artwork on Etsy and at MCM, so that each of us can own a Jen Kindell original! She has an art degree from the Rhode Island School of Design and has also been an art teacher in the past, spreading her love of art to countless students!
Jen is excited to be at MCM because she feels constantly inspired by the seasonal produce all around her. Previously, she created a piece that is an ode to the purple asparagus from Zuckerman’s. Her latest is a strawberry inspired by Tomatero Farm (a sneak peek of this awesome design is shown below). “This is the best market in the city,” she says. “I feel blessed to be a part of it.” We’re glad to have you, Jen! Come out to MCM to see Jen’s amazing artwork in person, and you can also visit her on the web!
Most people compost things like beet greens and chard stems, but lots of unloved vegetable parts can actually be quite culinarily useful, not to mention tasty! These gorgeous beets are from Blue House Farm, and this simple recipe for roasted beets with wilted greens will show you how to utilize just about all of your beets.
What you’ll need:
1 bunch beets with greens attached
1 shallot, chopped
1/4 cup olive oil from Terra Savia (divided)
2 cloves garlic, minced
1 Tablespoon red wine vinegar or the juice of 1 lemon
Salt & peepper to taste
Capricious cheese from Achadinha Cheese Company (or other hard cheese) Read more