Meet Shannon and Silas, regular market attendees and supporters of the MCM community. We got the chance to speak to them while they were tasting juicy stone fruit samples from Twin Girls Farms.
Where do you live?
How often do you come to MCM?
About every other week. We counter balance our visits with our CSA box which we receive from Eatwell Farm.
What are you buying today?
We haven’t started our shopping yet but we often come to MCM for inspiration on what to make for dinner that night. Today we will definitely be buying some of these peaches and nectarines from Twin Girls Farm.
What’s your favorite part of the Market?
MCM is a family-oriented environment. It is not just commerce taking place here but connections within the community. We often see friends and people we know here. We also love the live music.
What’s the best kept secret at MCM, or something you would like people to know about?
We are really excited that MCM is on the verge of getting growing into more of a community establishment. The momentum and support behind the Mercado Plaza has been exciting to be a part of and watch.
Thank you Shannon and Silas!
Frittatas are one of the easiest and most diverse dishes to make. Not only can you eat them for breakfast, lunch or dinner, you can throw just about any vegetables, cheeses, meats or even leftovers you have on hand to make an excellent flavor combination.
With this recipe I combined Purple and Yukon Gold potatoes from Blue House Farm, zucchini from Yerena Farms, fresh thyme from Happy Boy Farms, eggs from Great Valley Poultry, and olive oil from Terra Savia to create a savory and hearty weekend breakfast. Purple Potatoes look like precious gems, and when sliced add vibrant color to this dish. I was able to save the extra frittata in the fridge to make delicious cold egg sandwiches the next day.
To make this recipe you will need:
1 tsp. Olive oil
8 large eggs
Dash of heavy cream
1 small zucchini
2 small potatoes
1/2 tbls. Fresh thyme (Stems removed and chopped)
Big pinches of salt and pepper Read more
This week our featured shopper at MCM is none other than Paul Geffner, a key member on the MCM Board of Directors. Thanks to Paul, and all of our board members, for helping make MCM great!
Where do you live?
Why are you on the MCM Board?
I was brought on by Ilaria, another board member who served as the driving force behind MCM’s creation. I own Escape from New York Pizza, another business on 22nd Street, and I believe 100% in the idea of the market. Thursdays at the Mission Mercado are a chance to come together for the good of the community and we have seen that what is healthy for the community is also healthy for businesses. The market also serves as an excellent incubator for small businesses.
What are you most excited to share about the Market?
MCM has a great feel and the food is good and honest. I look forward to the growth and establishment of the Mercado Plaza which will be a pedestrian friendly zone that will serve more diverse needs in the the community.
What is your newest project?
I have been collaborating with Adam Driver to build Driver’s Market, an all organic natural grocery store in Sausalito. Our goal is to promote diversity in the economy by supporting small businesses. Our Grand Opening is this Saturday, June 29th from 10-5. Come check us out!
To celebrate the beginning of summer and the start of the most delicious season, we made Agua Fresca. When the summer heat comes this transformable beverage is fantastic to sip on a warm afternoon or as a fresh accompaniment with a weekend breakfast. Easy to make and simply delicious, you can use just about any fruit you have on hand to make Agua Fresca and you can make it as sweet as you like by controlling the amount of sugar that you add.
For this batch, we used juicy pink Watermelon from Tomatero Farm, bright Lemon Cucumbers from Happy Boy Farms, and crisp clean Mint from Blue House Farm. The Watermelon was ripe enough that we didn’t add very much sugar to assure that our beverage was refreshing and thirst-quenching and less dessert-like.
To make this recipe you will need:
1 medium-sized watermelon
3 lemon cucumbers
1/4 c. sugar (Adjust this to your preference level) or agave nectar
1/4 c. water
1 bunch of mint
1 tray of ice cubes (about 12 cubes) Read more
Imagine working in an office that didn’t have a boss. All decisions would be made through a vote and each employee would have ownership of the business. The employees of Arzimendi Bakery work in such a place. As a worker-owned cooporitive, decisions at the Arzimendi Association are made by group committees, not individuals. There are five locations around the Bay Area including one in the Mission District on 24th at Valencia.
We spoke to Yeni from Arzimendi who shared that she is often questioned about the business’ unique system. She explained that decisions may take longer to make by a group but ‘worker-owners’ are more involved and invested because, “the success and failure of the business is on us, not a supervisor.” Their inspired baked goods and breads certainly delight the masses as there is frequently a line extending out the door of the bakery and they sometimes sell out of goods at the Mission Mercado. Yeni said one of her favorite parts about operating a stand at the Mission Mercado is her ability to interact and talk to shoppers about the products and offer tastings. Her favorite items at the market right now are the Caramelized Onion and Gouda Sourdough Boules and the Lavender Shortbread Cookies. Every single day Arzimendi creates a different type of “thin crust” pizza, a fruit scone, and a bread pudding. They announce these flavors on their twitter account @arizmendi_val, so follow them to stay up-to-date!
Yeni said that they’ll be featuring a ‘Red White and Blue Pie’ at the shop with raspberries, white peaches and blueberries in the coming weeks! Keep an eye out for tasty treats from Arizmendi at MCM each week 4-8pm on Thursdays!