How You Like Dem Apples?

Perhaps one of the best things about this Summer-Fall hybrid season is apples! As many MCM shoppers know, everything you thought you knew about apples before is probably not even half the story. With over 30 years of experience, Dave Read more

What did the Mission say?

As I approached the youth surveyor’s booth at MCM last Thursday, all six surveyors were engaged in conversation with a passer-by. They looked relaxed and in charge, fielding questions about where to use the bathroom even as they explained Read more

La Cocina Entrepreneurs Hit the Streets

Over the past six years, La Cocina’s Street Food Festival has become a San Francisco staple. The festival features innovative food, education and discussion, and a chance for the SF community to share experience and taste with each other. At the Read more

Kale Chips: Warning….Addictive!

Posted on by TheWeekIntro in Blog, Recipes | Leave a comment

You may have tried kale sauteed as a side, blended into pesto, or massaged into salad. A new and delicious way to consume this nutritious green is as chips! Yes, magically this green turns into a crispy-crunchy healthy craving with just a little seasoning and a few minutes in the oven. Caution: you may want to eat these everyday. Try making them with all the kale varieties sold at Mission Community Market. Only three weeks left in this season!

Kale Chips

1 bunch kale
olive oil to lightly coat kale
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. **Watch them carefully in the last few minutes, as they turn from delicious to too dark brown in the blink of an eye!**

(Recipe adapted from Smitten Kitchen)

Holiday Gift box from Local Biz

Posted on by Jeremy in Arizmendi Bakery, Blog, Dandelion Chocolates, Emmy’s, Rubber Ducky Soap | Leave a comment

Just in time for the holidays…introducing our Winter-season gift boxes! Each box is loaded with treats from vendors at the market. This box features fragrant soap from Rubber Ducky Soap Co, delectable chocolate from Dandelion, organic pickles or jam from Emmy’s Pickles and Jams, baked treats from Arizmendi Bakery, and colorful paper flowers from Casa Bonampak. All of this can be yours for $30! Boxes will be available to purchase at the holiday markets December 1, 8 and 15th.

Or pre-order right now at mcm@missioncommunitymarket.org

You too can look this good with boxes.

This Week: Sang Matiz and Jimbo Trout

Posted on by Jeremy in Blog | Leave a comment

Is it every week that amazing music comes to the Mission Community Market? Yah. Just about. This Thursday, November 16:

4pm – Jimbo Trout –

 

5:30pm – Sang Matiz
Don’t forget Sang Matiz’ year end show on december seventeenth at El Rio!

A Very Veggie Thanksgiving Recipe

Posted on by TheWeekIntro in Blog, Recipes | Leave a comment

Want to sample all the wonderful autumn vegetables at the market AND wow your Thanksgiving guests with some unexpected pomegranate pizazz-pop? Here is a perfect recipe that you can adjust to your own needs. Omit/add as you please. Throw in whatever entices you at this week’s MCM and roast a few days ahead of time so you can relax on the big day itself!

Spiced Vegetables with Pomegranate Seeds

  1. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
  2. 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
  3. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
  4. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
  5. 1 pound brussels sprouts, halved
  6. 1/2 cup extra-virgin olive oil
  7. 1 1/2 teaspoons smoked paprika
  8. 1 1/2 teaspoons ground cumin
  9. 1/2 teaspoon ground coriander
  10. 1/4 teaspoon cayenne pepper
  11. Kosher salt and freshly ground black pepper
  12. 1 1/2 cups crumbled cotija or feta cheese (6 ounces)
  13. 1 cup pomegranate seeds

Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, smoked paprika, cumin, coriander and cayenne and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape the vegetables into a bowl, toss with the cheese and pomegranate seeds and serve. (Courtesy of Food & Wine)

Nuts!

Posted on by TheWeekIntro in Arizmendi Bakery, Blog, Recipes | Leave a comment


Roasted. Raw. Blurred into a protein butter. In salads. In granola. In trail mix. In pie. In bread…….So many ways to enjoy the nuts and seeds sold at Mission Community Market. Here is one way that might be new to you: Nut Cheez! Yes, blended up with the right accessories, and you have yourself a pate of sorts that goes well on pizza, bread, stuffed into squash, or eaten by the spoonful. Here is a basic recipe that gives you protein and positive reviews!

NUT CHEEZ

1 cup of nuts (walnuts, almonds, pecans, sunflower seeds….any combo of local MCM nuts!)
1 Tablespoon miso or 2 tsp salt to taste
2 Tablespoons olive oil
pinch of fresh herbs (rosemary, oregano)

Just blend all this together until it is a think ricotta-like consistency, adding water as needed to assist blending. (If you think ahead, soak the nuts overnight in some water.) You can add black pepper, some sundried tomato, or some turmeric to add some color! Or, use some flavor-roasted nuts for a more robust taste. More nut cheese recipe ideas here…..

Enjoy!