Shop Whole Foods Potrero and Castro to Support MCM

Thanks to Whole Foods Market, when you shop at the Potrero or Market-Castro stores, bring in your own bags for groceries and you'll have the option of receiving a 5¢ credit (per bag) or to donate the 5¢ to MCM. Read more

Mercado Kitchen: Quick Persian Pickles

If you haven't picked up cucumbers from Blue House Farms yet, now is the time. Quick pickling the cucumbers is simple and results in sweet, tangy pickles that are perfect on kabobs, in burgers, or thrown on salads. They're easy Read more

Youth Surveyors Making Sure Mission Community Is Heard

Community is more than just part of Mission Community Market's name. And right now, the organization is making sure that the community is heard. A new survey project, funded by the San Francisco Foundation’s Great Communities Collaborative and organized by MCM Read more

Spotted at MCM: Craftsman and Wolves

Posted on by Carletta Wong in Arata Farm, Blog, Hale Apple Farm, Spotted at MCM, Tomatero Farm | Leave a comment

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Chef William and sous chef Connie from nearby Mission patisserie Craftsman and Wolves were spotted shopping at the Mission Community Market last Thursday. They are big fans of the market and can be found shopping at several vendor stalls almost every week. Last week they filled their cart with a variety of seasonal produce: kale and watermelon radishes from Tomatero Farm, apples from Hale Apple Farm, and quince from Arata Farm.

Right now as the seasons are changing there are a rush of changes at the patisserie, with new items in the works. Chef William told us his favorite season is always the next one with all the excitement of new seasonal ingredients becoming available.

What will Craftsman and Wolves be crafting with the produce from the market? Here’s a rundown:

Apples from Hale Apple Farm will be the market fruit paired with ‘damn fine’ granola and strauss yogurt. They are also for this exquisite apple & coconut tart with vanilla on a rye palet.

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Photo by Craftsman and Wolves

Kale from Tomatero Farm is for the savory kale salad with white butter beans, parmesan cheese, and croutons. The watermelon radishes will be dehydrated into pretty pink petal-like chips to top this new root vegetable croissant laminated with harissa butter.

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Photo by Craftsman and Wolves

Quince from Arata Farm is for a new cake being developed. The quince will be cooked sous vide for four hours and then paired with brown butter, pomegranate, and blonde caramel. Sounds amazing! Here’s a sneak peak of the prepared fruit – check back at Craftsman and Wolves for when this new seasonal cake will be available.

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Photo by Craftsman and Wolves

Craftsman and Wolves is located at 746 Valencia Street (between 18th and 19th Streets) in San Francisco’s Mission District. Open Monday-Thursday 7am-7pm, Saturday 8am-8pm, and Sunday 8am-7pm. Stop by and check it out and you might taste some Mission Community Market produce on their menu!

Note: MCM offers a reserved parking space for local restaurants and chefs picking up large orders at the market (at the end of Bartlett near 21st Street).

Mercado Kitchen: Sweet Potato Gnocchi with Tomato Sauce

Posted on by Dena Emmerson in Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

**This awesome recipe was submitted by our wonderful volunteer Dena!

Fall is a fantastic time of year. Even though we don’t get the drastic and beautiful color-changing leaves that we can sweep into a pile in our lawns here in San Francisco, we still get all the pumpkin-spiced lattes and crisp fall winds that encourage us to cusp that latte tighter in our cold hands. As we welcome this new season and mourn the passing of summertime, pick up a few of the last tomatoes of the season this week from Blue House Farm and try out this simple recipe!

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The Mission Community Market is adorned with twinkling lights and the delicious fall veggies are pouring in. Inspired by autumn, this hearty recipe features a Thanksgiving staple, but not in any way you’ve likely seen it before. Ditch the processed marshmallows and welcome in… the sweet potato gnocchi.

The thing I want to mention about this recipe is how easy it is and how delicious the result is. The spices and fresh tomatoes in the sauce elevate this simple recipe into a gourmet dish.

Full Recipe after the jump! Read more

Mercado Kitchen: Persimmon Pecan Bread

Posted on by Carletta Wong in Blog, Great Valley Poultry, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | Leave a comment

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We’re fully into the autumn season, with fall flavors abundant at the market. Persimmons - both the Hachiya and Fuyu varieties - are a fun fall fruit available now at Twin Girls Farm. Hachiya persimmons are best used for baking or preserving. When they aren’t fully ripe they have an unpleasant, tannic flavor. Set them out on the counter to ripen. You’ll know they’re ripe when they feel like a water balloon filled with soft, squishy flesh. Fuyu persimmons are the opposite – meant to be eaten when firm and raw, they are sweet and crunchy and make a delightful addition to salads.

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Be sure to buy Hachiya persimmons for this easy one-bowl quick bread recipe. At Twin Girls Farm they will help you pick out the most ripe and ready fruit. For the cup of persimmon puree called for in this recipe, you’ll need about 3-4 ripe Hachiya persimmons. Cut off the top of each persimmon and slice in half. Use a paring knife to remove the small membranes, then squeeze the flesh out and discard the skins. Depending how smooth the persimmon flesh is, it’s optional to puree in a food processor and strain through a mesh strainer.

This persimmon pecan bread is moist and sweet with a delicious crunch from toasty Winters Fruit Tree pecans and a subtle boozy flavor from the addition of whiskey, making it a perfect snack on a crisp fall day. And don’t forget to pick up organic, free-range eggs from Great Valley Poultry to use in the recipe.

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The full recipe is after the jump. Happy baking!

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Mercado Kitchen: Chiles Rellenos Casserole

Posted on by Carletta Wong in Achadinha Cheese Company, Blog, Blue House Farm, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes | Leave a comment

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The abundance of peppers at the market comes in many shapes, sizes, colors, and flavors. Don’t miss out as pepper season winds down! Blue House Farm and Happy Boy Farms tell us there are only about two to three weeks of peppers left.

Wondering what to do with all these wonderful peppers? Chiles rellenos are a traditional Mexican dish that translates as “stuffed chiles” – typically a roasted poblano pepper stuffed with cheese, fried in egg batter, and served over tomato sauce. This casserole is an easier version that’s also healthier because it’s baked instead of fried.

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This casserole features a variety of peppers that can be found at the market – red shishito peppers from Happy Boy Farms and round of Hungary, poblano, and lipstick peppers from Blue House Farm. A layer of tomato sauce made with heirloom tomatoes from Happy Boy Farms and laced with red shishito and round of Hungary peppers is topped with poblano and lipstick peppers stuffed with cotija and monterey jack cheeses. The casserole is then topped with an egg-flour mixture featuring eggs from Great Valley Poultry and baked to perfection. The peppers can be stuffed with cheeses of your choice – for an extra kick try the Hot Hilda fresh cheese curds from Achadinha Cheese Company flavored with cayenne and red chili!

The full recipe is after the jump. ¡Buen provecho!  Read more

Mercado Kitchen: Rustic Plum Tart

Posted on by Carletta Wong in Blog, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

Plums

When you visit the market, it’s hard to miss the crowd of customers tasting and buying a delicious variety of plums, pluots, and other stone fruit from Twin Girls Farm. Now’s a great time to get your plum fix while they are still in season through next month. Enjoy them now, or you’ll have to wait for their return next year in late spring!

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Plums work beautifully in a rustic tart, also known en Francais as a galette. Flaky tart dough wrapped around colorful plums makes a striking dessert sure to get oohs and ahhs from your family and friends. Oh, and it’s also tasty and surprisingly simple to make! While plums are highly recommended, you can substitute almost any fruit in this recipe and customize your galette according to what’s in season.

The full recipe is after the jump. Happy baking!

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