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 firstname.lastname@example.org
You too can look this good with boxes.
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!
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
- 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
- 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
- 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
- 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
- 1 pound brussels sprouts, halved
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 cups crumbled cotija or feta cheese (6 ounces)
- 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)
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!
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…..
A good old fall food stand-by is chard. Yes you can get it mostly year round, but why not start incorporating it into new recipes now?
Here are instructions for chard pesto! This is a very nutritious and delicious version that gives the classic sauce a new spin for when it’s usual summery main player (basil) isn’t as abundant.
1/4 cup olive oil, divided
3 cloves garlic
16 ounces Swiss Chard, washed and dried and stems removed
1/4 cup pine nuts or walnuts
2 tsp. dried basil
3/4 tsp. salt
1 tbsp. lemon juice
Heat 2 tbsp. olive oil in dutch oven. Add Swiss Chard and cook over medium-low heat about 5 minutes, or until wilted.
Chop garlic in a food processor. Add the chard, nuts, basil, salt remaining 2 tbsp. olive oil and lemon juice. Process until mixture looks like pesto.