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March 2014 M T W T F S S 1 2 3 4 5 6 7 8 9 10 11 12 13Events on March 13, 2014
Starts: 4:00 pm
Starts: 5:30 pm
Starts: 6:00 pm
14 15 16 17 18 19 20Events on March 20, 2014
DJ La Mont
Starts: 4:00 pm
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This Thursday we’re celebrating Dia De Los Muertos at MCM with an action-packed schedule of family-friendly fun! At 4:30 pm the kids from Edison Academy will perform the Thriller Dance. Starting at 5:00 pm, DJ Matt Haze will play music in anticipation of this Saturday’s Kiddo Disco show at Bollyhood (details below). Also at 5:00 pm, we’ll learn how to make Pumpkins Florentine and a Fall Flower Salad thanks to a cooking demo fro Violeta and Raul of Urban Sprouts. At 5:30pm Moving Beyond Productions, and the Marsh Youth Theater Dance program will present a Dia de los Muertos dance.
What is Kiddo Disco, you ask? Well, The Great Pumpkin, Jack Skellington, and Dora the Zombie Explorer will all be there, getting their ghoulish groove on! Kiddo Disco is a daytime family dance party, back from the undead to celebrate Halloween with you and your creepy little creatures! There will be face painting, stroller parking, a diaper changing area and quiet reading area, as well as healthy and delicious snacks and a bar for the ghastly grownups. Megan (g)hosts and DJ Matt spins a weird and wacky mix of celebratory tunes. The only missing ingredient in the magic potion is you!
We’re very excited to offer a new prepared food option to MCM’s patrons. Shrimp & Love Ceviche is owned and operated by siblings Orlando and Monica Trigueros. They specialize in different types of ceviche that combine all the delicious flavors of Latin American cuisine into a healthy meal. They’ve been at MCM for a couple of weeks now, offering a wide variety of ceviches that incorporate fresh vegetables, tropical fruit, and of course, fresh seafood! Orlando and Monica have developed their own special variations like Mango Ceviche, Jalapeño Ceviche, and Passion Fruit Ceviche. Each variety is made with plenty of love. Our favorite is the spicy Green Shrimp Aguachile! Their ceviches are available to sample at MCM and are sold in convenient take-home containers. Pick one up this Thursday and dinner will be a snap!
Fall is on its way, and that means loads of delicious seasonal fruit will soon be available. First up are persimmons, available from Arata Farm and Twin Girls Farm. The fruit is edible and delicious in its firm state, but many believe that the best flavor is achieved when the fruit is able to rest a bit after harvest to develop a softer texture.
Commercially, there are two main types of persimmons: astringent and non-astringent. Astringent persimmons contain very high levels of tannins and therefore should not be eaten before fully ripened. The Hachiya variety of persimmons sold by Twin Girls are the most common type of astringent persimmon. Non-astringent persimmons are not entirely free of tannins, but they have much lower levels than the astringent varieties and can be enjoyed when firm or when more mature.
The non-astringent persimmons available at Arata’s stand (pictured) are nice and firm, and I’ve been enjoying them all week long, eaten whole or cut into wedges. Twin Girls’ Hachiyas are much softer and are also delectable. Both varieties are delicious and ready for tasting at MCM! Check out these great suggestions of five interesting ways to eat this unique fruit, including everything from salsas to margaritas.
Do you know what sets the Mission Community Market apart from other farmer’s markets? We have so much more than just delicious, local, fresh produce! We also have vendors who want to feed you a variety of healthy, hearty dinner options. Come hungry to MCM this Thursday and indulge in some of what we have to offer. Having a hard time keeping track of what tasty dinner options are available? Allow us to break it down for you.
Roli Roti is the latest addition to the growing list of MCM’s hot food vendors, and they’ll bring their signature free-range rotisserie chickens each week. You can get a whole, half or quarter chicken, plus delicious roasted potatoes. Chaac Mool serves up traditional Yucatecan cuisine every Thursday as well. Try the cochinita pibil taco or pick up some handmade tortillas to go! You can also get a hot, juicy 4505 Meats cheeseburger any Thursday–try yours with a fried egg on top! We also now offer espresso, tea, and hot chocolate every week courtesy of Get Goes Mobile Cafe. They even have mocha shakes for warm afternoons. Finally, we have two vendors who alternate every other week: Onigilly and Kasa Indian. Kasa will serve up traditional Indian cuisine–including their gobi aloo kati roll–this week and Onigilly will have gourmet rice balls next week!
Over the past few months, you might have had the chance to meet Chef Leah Brooks of YUM Chefs at MCM, where she’s been reaching out to members of the Mission community and letting them know about her local non-profit cooking school. Now she’s hosting a cooking class for adults (21+) to help you get the most out of your farmer’s market bounty! If you love shopping at MCM but want to improve your culinary skills, wonder how to best prepare the ingredients you buy from our amazing vendors, or just want to spend a night cooking with new friends, join her for this amazing class. Plus, since the class starts at 6 pm, you’ll have plenty of time to enjoy the market beforehand!
This October, spend a Thursday night cooking with the bounty of the bay area in the heart of the Mission. Chef Kyra will lead you on a tour of the Mission Community Market, teaching you how to find the best ingredients for a healthy and delicious vegetarian meal – and how to prepare them in a hands-on cooking class. You’ll learn cooking basics (including knife skills), gain confidence in the kitchen, and gain comfort with the art of improvisation. Price includes a tour, cooking class, and family-style dinner, so you can enjoy your creations!
October 18th, 2012 6:00pm-9:00pm
Cost: $65 (must be 21 and older)
For more information, visit the YUM Chefs website.
To sign up, contact Leah at [email protected]
Deadline to sign up is October 14th.
Leah hails from Seattle where she graduated from culinary school and spent many years at some of the Pacific Northwest’s most celebrated restaurants. After spending some time teaching children’s cooking classes, she knew she wanted to take a break from cooking in restaurants so she could use her culinary mastery to teach kids! Leah was drawn to the Bay Area for its bounty of fresh ingredients and the edible education movement that originates here. If you haven’t yet met Leah, come by the market this Thursday, October 11th to say hello!