Mercado Kitchen: Mexican Style Grilled Corn

With this heatwave going through the city, we wanted to share the recipe of one of our summer favorites: elote asado or Mexican style grilled corn. You could use store bought mayonnaise for this recipe, but I find that the Read more

Mercado Kitchen: Corn, Avocado, and Tomato Salad

This super easy and quick recipe can be summed up in one word: summer. As you have probably already guessed from the title, the main cast in this colorful salad are tomatoes, corn, and avocado. Tomatoes are at their peak Read more

More Than a Vendor

Sure, we know who has our favorite pluots or who bakes a mean vegan brownie, but every vendor has their own story. Sometimes it's difficult to imagine these people outside of the market setting, but many of our vendors Read more

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!

Chard Knocks

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

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.

Chard Pesto

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.
(Courtesy of M.A.G. Foods)

We are the 99 Persimmons

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They are here! Eat them fresh and raw. Eat them baked into delicious things. Eat them frozen! Yes, frozen hachiya basically make themselves into sorbet. It’s as easy as buying hachiya (the oblong variety that get squishy), allowing them to get very ripe, and then sticking them in the freezer (maybe in a bowl or tupperware). Wait a few hours, then cut one open and you have a delicious nutritious all natural fruit treat! Scoop right from the skin into your mouth!