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

Mercado Kitchen: Traditional Gazpacho

Surprise! I have another tomato-based recipe for you! Gotta take advantage of the season while you can; am I right? Gazpacho is a cold soup made of raw fruits and vegetables originating from Spain. This recipe is very close to Read more

Mercado Kitchen: Bruschetta

I am admittedly a tomato fanatic and I can honestly say that there are very few things that I look forward to more about summer than ripe tomatoes. Every week I fill my basket with at least a couple pounds Read more

Final Day! Buy Local and Support Your Community Marketplace

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

Final 2011 MCM is here!

Order an MCM Gift Box, with a fun assortment from the vendors below, including Dandelion Chocolate Madgascar Bars, Arizmendi: Mission granola, Rubber Ducky Soap Co., and Emmy’s Pickles and Jams! Plus Casa Bonampak flowers and Mystic World Press storybook! All for $30. Order now mcm@missioncommunitymarket.org or at today’s market! 

Or find your own unique combination of gifts from the vendors below:

Dandelion Chocolatehttp://www.dandelionchocolate.com/
Amazing bean-to-bar chocolate. Selectively sourced, carefully crafted, locally-made. 

Emmy’s Pickles and Jams – http://emmyspicklesandjams.com/
The perfectly delectable gift, savory, sweet or both! MCM fruit jammed and veggies pickled by Emmy and Jonah!

Envie Naturals – http://www.envienaturals.com/
Natural beauty products, including lotions, body oils, sprays and bath salts for all skin types

 
Georgie Girl Designshttp://georgiegirldesign.com
Independent designer Georgia Dwyer brings her entire set up of jewelry – metal, leather earrings, glass, stone and beads – as well as woven winter wear – scarves, gloves and hats!

 

Mystic World Presshttp://mysticworldpress.com/
Amazing hand-crafted books telling magical stories

Rubber Ducky Soap Co. – www.rubberduckysoap.com
Organic soaps, limp balms, mists and body oils from locally-sourced, natural ingredients.

Smokin Potteryhttp://smokinpottery.wordpress.com/
Downright amazing locally-made pottery by Jeff May. Great vases for flowers, perfect accompaniment to salts and spices at MCM, great bowls for fruit and more!

Whistle Works
One-of-a-kind hand-made ceramic whistles! Super fun designs! Great for a variety of whistling needs.

Zia Designshttp://ziadesigns.net/
Artist-owned designer company honoring latino and indigenous designs on T-shirts, hoodies and tanks. Hand-printed in SF. Designs are the bomb!

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)