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

Featured Vendor: Boffo Cart!

Posted on by EmilyN in Blog, Boffo Cart, Vendor of the Week, Vendors | Leave a comment


If you haven’t yet had a chance to taste some of the delicious dinner options from Boffo Cart, you’re missing out on some of the best food that MCM has to offer.

Operated by Rhasaan Fernandez of Sam’s Log Cabin in Albany, this street food vendor joined the market in April 2013. Boffo Cart offers a unique menu each week that has something for everyone–vegetarians and omnivores alike. The best part is, everything is made with organic, in-season produce. Rhasaan makes his own calzone and piadina dough, and can often be found shopping for his ingredients from the MCM vendors before the market. Come on down to see what this talented chef has whipped up with all the produce from the vendors you’ve come to know and love.

Featured on the Boffo menu this week:

  • The Italian Chopped Pork Sandwich (Pasture raised pork seared with onions, marjoram & basil)
  • Piadina (thin homemade Italian flatbread) with tomato, basil & mozzarella
  • Eggplant Parmesan Calzone with a twist, featuring Japanese eggplant, thai basil, tomato, and bird chilies
  • Panini with Gypsy peppers, onions & mozzarella

Get on down to MCM this Thursday 4-8pm, and come hungry!


Jarred Spring Garlic Dressing w/ Roasted Potatoes & Peppers

Posted on by Dana Crary in Blog, Blue House Farm, Happy Boy Farms, Jarred SF Brine, La Cocina, Mercado Kitchen, Recipes | 1 Comment

Photos taken by Daniel Sullivan Jr. Instagram: @dsulliphoto


Emiliana Puyana from Jarred SF Brine aims to positively impact the world through tasty, crunchy pickles. After growing up in Venezuela, Emiliana pursued her love of food by attending the Culinary Institute of America in New York. Now she has created Jarred SF Brine, a pickle business that operates out of La Cocina using local and sustainable fruits and vegetables picked at the peak of their seasons.


Before talking with Emiliana, we didn’t know much about cooking with pickles. Pickles are usually eaten straight out of the jar, right? Thankfully Emiliana has a wealth of knowledge about easy ways to pep up everything from salads to cocktails using her delicious creations. She offered the inspiration for this recipe and has many more ideas to give. Check out the recipe page of her website, or better yet, stop by her stand at MCM this thursday to taste her pickles and ask for some inspiration on how to cook with them.


This Pickled Spring Garlic Dressing recipe can be used in endless ways–try it as a seafood marinade or for dipping artichokes. We decided to roast Fingerling Potatoes from Happy Boy Farms thanks to their buttery texture and thin skin which doesn’t need to be peeled. For a little smokey spice, we added Padron Peppers from Blue House Farm. You can find the full recipe after the jump.  Read more

Welcome Rosi Bustamante to MCM

Posted on by EmilyN in Blog | Leave a comment

Greetings and saludos!  I am honored to serve as the new Executive Director of Mission Community Market and look forward to hosting our beloved open air market and the future Mercado Plaza.  I have been a Mercado fan since it opened, and can’t believe my luck that I am now helping it grow!  I look forward to partnering with vendors, local organizations, the City, neighbors, youth, schools, and YOU to make the Mercado our own and use it to build a stronger community.

Just a bit about myself:  I am from Tijuana, Mexico, and have lived in San Francisco for 15 years.  I moved to The Mission to raise my kids in a Latino environment, which is why my two boys attend a Spanish Immersion school, Buena Vista Horace Mann, two blocks from el Mercado! My professional background has always been in the nonprofit sector, focused on fundraising and building partnerships–two ingredients essential to MCM’s growth!  We will need everyone’s support to make that happen, though – please be on the lookout for opportunities to help us grow to meet community needs in a fun, welcoming, and healthy way. Feel free to drop me an email as well if you’d like to collaborate.

Come and say “Hola!” at the market every Thursday – I will probably be wearing red, and would love to meet you and your family.

Salud! [meaning ‘cheers’, but also, ‘health’!]

Rosi Bustamante

Executive Director

Mercado Kitchen: Cinnamon Raisin Apple Muffins

Posted on by Dana Crary in Great Valley Poultry, Hale Apple Farm, Mercado Kitchen, Recipes, Terra Savia | 2 Comments

Photos taken by Daniel Sullivan Jr. Instagram: @dsulliphoto


Following the advice of farmer Dave from Hale’s Apple Farm, I used these beautiful pink pearls for this recipe as they not only offered a vibrant pop of color but also a unique flavor difference. As pink pearl season has sadly ended, we’re confident that this recipe would be equally delicious with any of his apples – ask Dave what’s good this week and perhaps even use a mix of two or three of his varieties! Recipe found after the jump.




Some notes before you start: Depending on the size of your muffin tin, this batch should produce about 12-15 muffins. I opted for using coconut oil to grease my muffin tin instead of paper liners but you can use the method that best serves you. The batter won’t expand too much when baking, so don’t be afraid to add a little extra to each cup if you want a nice shapely muffin top. Lastly, we kept nuts out of this batch but if you want to add a little meaty crunch, go ahead and throw in a half cup of chopped walnuts when adding the apple chunks and raisins.

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Spotlight on Dirt to Dish

Posted on by Dana Crary in Blog, Dirt to Dish, Vendors | Leave a comment


A relatively new vendor to the market that we’re excited to feature is Dirt to Dish Raw Juice Cooperative. The organization’s founder Maria offers free tastings of all her revitalizing juices on Thursdays at the market.  Dirt-to-Dish juices come in 12, 16 and 32 ounce sizes. Since her freshly-pressed juices last for 3 days you can take yours to-go in handy mason jars that Maria provides free of charge and enjoy juice all weekend long!

Maria uses fresh, seasonal produce primarily sourced from farmers’ markets. Her best seller, the Green Refresher, is a thirst-quenching concoction of Cucumber, Kale, Apple, and Mint. Another popular hit, El Diablo, is a modern take on a traditional Mexican recipe with Orange, Carrot, Beet and Ginger. She loves working with various veggies for their for their medicinal abilities, especially Fennel which has anti-anxiety properties. She also provides free delivery to your front door, so you can get your juice fix anytime!

Many MCM patrons may not realize that this vendor reinvests the profits from her juice into programs for local youth. Maria established this non-profit organization and after-school program in an attempt to fill a hole within the public school system that she found while caring for her son Devan. Devan was born with a Sensory Processing Disorder, and as he grew Maria quickly learned the challenges of attaining the support he needed within state and public programs. Now she hosts workshops at the Joseph Lee Recreational Center and after-school classes which give kids the extra attention they need. Activities include hands-on exercises in outdoor gardens, such as planting seeds and transplanting starts, where children can get their hands dirty and connect with nature to increase their emotional intelligence and mind-body connection. They are also creating a skateboarding club and organizing field trips to local farms. Workshops have been on hiatus over the summer but they are starting up again on August 23rd with a juicing workshop. Maria fundraises for her after-school program primarily through selling raw juice.

To learn more about this commendable organization, check out her website at or stop by the Dirt to Dish stall at MCM every Thursday, 4 – 8 pm.