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: Creamy Greens Soup

Posted on by Carletta Wong in Blog, Blue House Farm, Happy Boy Farms, Mercado Kitchen, Recipes | Leave a comment


The market is a great place to stock up on organic greens! Grab a variety of healthy greens, from kale and chard to collards and dandelion greens, available by the bunch from Blue House Farm and Happy Boy Farms. And at 3 bunches for $5, it’s a great deal! These farms also frequently sell spinach, lettuces, and beets, which usually contain free greens as an added bonus!


Wondering what to do with all those greens? Here is a simple recipe for a creamy, tasty soup that can be made with any combo of greens you have on hand. This is a great way to make use of any leafy goodies, even if they’re approaching the end of their freshness. Made here with kale and mixed lettuces, you could substitute with one or more bunches of your choice.


Full recipe found after the jump!

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Mercado Kitchen: Citrus Ginger Cookies

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


Orange zest and orange glaze add a fresh twist to these delicious ginger cookies. Pick up juicy navel oranges from Twin Girls Farm or mandarin oranges from Winters Fruit Tree to add this seasonal spin to a classic cookie. You can also make a variation substituting lemons for oranges. Try Meyer lemons from Winters Fruit Tree for their sweeter flavor.


The addition of citrus doesn’t mean these cookies are light on ginger flavor. Each chewy bite has a zing of ginger from the addition of three types of ginger: ground ginger, fresh grated ginger, and crystallized ginger.

Citrus ginger cookies are perfect for this time of year. Bake up a batch for a cookie swap or to share with friends and coworkers! And in the process fill your kitchen with the warm aroma of ginger, spices, and citrus baking in your oven.

Happy baking!

Citrus Ginger Cookies

Adapted from


1/2+ c large-grain sugar (such as organic cane sugar or turbinado)

1 naval orange or 2 mandarin oranges or 2 Meyer lemons

2 c flour
1 t baking soda
1 t cinnamon
1 t allspice
1/2 t salt
1/4 t white pepper
2 t ground ginger

1 stick (1/2 c) unsalted butter, room temperature
1/4 c unsulphured molasses
2/3 c sugar
1 T plus 1 t fresh ginger, peeled and grated
1 large egg, well beaten
1/2 c crystallized ginger, minced

1/2 c powdered sugar


Preheat oven to 350 degrees.

Zest the orange(s) or lemons to yield a heaping tablespoon of zest. Juice the fruit and reserve 2 tablespoons of the juice for making the glaze. Save the remaining juice for another use.

Whisk together the flour, baking soda, cinnamon, allspice, salt, white pepper, and ground ginger in a large bowl.

Heat the butter in a saucepan until just barely melted. Stir in the molasses, sugar, and fresh ginger. If the mixture is hot to touch, let it cool until it is lukewarm. Whisk in the egg and pour the mixture over the flour mixture. Add the crystallized ginger and orange or lemon zest. Stir until just combined. Refrigerate for at least 30 minutes.

Scoop a heaping teaspoon of dough and roll into a ball, then coat in large-grain sugar. Place sugar coated dough balls a few inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, until cookies puff up, get fragrant and crack. Cool on a wire rack.

Prepare the glaze by whisking together powdered sugar with 2 tablespoons orange or lemon juice. Dip cooled cookie tops in the glaze or use a pastry brush to apply the glaze. Sprinkle with more large-grain sugar.

Store in an airtight container. Makes about 45 cookies.

Buy Holiday Wreaths & Support MCM!

Posted on by EmilyN in Blog | Leave a comment

For the last two markets of the season, we’re partnering with Home Sweet Flowers to bring you gorgeous seasonal wreath and garland offerings! These locally-made wreaths full of Magnolia, Bay Leaf, Boxwood, and Holly are gorgeous and unique. Pre-order a wreath or garland and 10% of the proceeds will go directly to the market. They will have a limited supply of handmade wreaths on hand at the market, so pre-ordering is recommended (garlands must be reserved). Please take a look at their price list here and email us at mcm [at] to reserve your wreath or garland!

You can pre-order up until 10:30 am on the day of the market when you want to pick it up. Orders received after 10:30 am tomorrow (12/12) may be picked up the following week (12/19). We’ll be taking pre-orders all week for our last market of the  year, so spread the word!

***Note: The image in the bottom left corner is the Holiday Special Door Garland which is $10 (not photographed on the price list). It is about 22″ long.


Mercado Kitchen: Persimmon Scones

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


Impress your family and guests this holiday season with freshly baked scones for breakfast! Studded with Fuyu persimmons available into early December from Twin Girls Farm and K&J Orchards, these delicious scones are sure to please.


It can be notoriously difficult to incorporate fresh fruit into scones without the fruit streaking and turning to mush. That’s why you most often see scones with dried fruit. But nothing beats fresh, seasonal fruit in baked goods. This recipe from America’s Test Kitchen has great tips to make adding fresh fruit to your scones a success. The squat Fuyu persimmons are a great choice because they are quite firm when ripe and ready to enjoy, making them easier to incorporate in the scone batter without breaking down. This recipe also has some great make ahead tips so you don’t have to get up at the crack of dawn to have freshly baked scones in the morning.

The full recipe is after the jump. Happy baking!


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MCM is Moving Around the Corner!

Posted on by EmilyN in Blog, Mercado Plaza, Press | Leave a comment

This Thursday November 21st, join us for another fun-filled market with great music and great food – in our new location!

Our farms and packaged vendors will be located on 22nd Street between Mission and Bartlett, and the hot food vendors will remain on the south end of Bartlett, wrapping around the corner. This move will be temporary, but we still expect it to last a little over a year (for the duration of the construction projects on the block).

Mission Community Market

Mission Local covered this move in a recent story, and everyone is excited to see how this move affects the businesses on 22nd Street with increased foot traffic! Our MCM vendors are excited to get more visibility from Mission and Valencia Streets to bring in new customers and introduce them to all the great local food and community-based programming we have to offer.

Residents of Casa de la Raza and those using the monthly lot on 22nd will still have access to their garages. We’ve hired additional traffic control staff to help things move smoothly during the market. Have a comment, question or concern about the move? Email us or come chat us up at the market!