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

Celebrate CalFresh Month at MCM on May 8th!

Posted on by EmilyN in Blog, Health promotion | Leave a comment

DSC_0353Many people don’t know that CalFresh is the new name for California’s electronic food stamp benefit program. Federally known as the Supplemental Nutrition Assistance Program (SNAP), CalFresh can help low-income Mission families put healthy and nutritious food on the table. We’re celebrating CalFresh customers this month at MCM, and on May 8th we’ll have a special CalFresh Awareness Day!

Mission Community Market has accepted food stamp benefits since its inception, and we partnered with The Bi-Rite Family of Businesses in late 2013 to offer a dollar-for-dollar match (up to $10) for patrons who shop at the market with their CalFresh card. This benefit was previously offered in 2012 and we were thrilled to bring it back this season with Bi-Rite’s support.  CalFresh users can swipe their card every week at the market for up to $10 in free produce!

Join us on May 8th as we feature:

A Presentation from Bi-Rite! Join us at 6:00 pm when Sam Mogannam will say a few words.

Giveaways – The first 50 CalFresh customers get a free item ($3-6 value) donated by MCM vendors! Choose from fruit and veggies, salsa, mini jams, baguettes, and more!

Benefits Pre-Screenings From SF-Marin Food Bank – You may qualify for CalFresh benefits – Talk to a specialist!

An Urban Sprouts Healthy Cooking Demo  – Learn to cook with what you can get at the market!

Community Outreach Tables – Chat with folks from The Women’s Building and The Shanti Project

Live Music from Benjamin Brown at 4 pm and Dean Harlem at 6 pm

Join us for a great day at MCM and celebrate healthy eating with us!

Spotlight on Lifefood Gardens

Posted on by BrittanyG in Blog, LifeFood Gardens, Vendor of the Week, Vendors | Leave a comment

Microgreens: A shot of vitamins

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As you approach the market from Valencia and down 22nd street, you may see what appears to be a stall full of lush grass and a happy smiling man. This is one of Mission Community Markets newest vendors, Lifefood Gardens, and the smiling man you see there each Thursday is Loren. He represents his girlfriend Katy’s business of growing and selling a variety of microgreens. They began growing microgreens in a sprout machine, and eventually moved to growing these baby plants in their bathroom, kitchen, and various other places in their small SF apartment for personal consumption. Katy, who has been a raw foodist for 13 years, developed an innate passion for growing microgreens within her home. When Katie got fed up with working in the software world, she decided to begin a garden. After success with their small personal microgreen operation, they purchased land up north in Lake County and built a large greenhouse to begin their dream garden. They originally planned to grow off-season tomatoes, but found that microgreens provided them with a financially viable and consistent harvest, as well as nutritious and delicious food. One and a half years later, they’ve grown their business to reach across the entire Bay Area, serving ten different farmer’s markets (six here in SF alone).

SF Markets
Thursdays: Crocker Galleria, Mission Community Market (!!)
Sundays: Fort Mason, Divisadero, Clement, and Sunset markets

Outside SF
Saturdays: Oakland Grand Lake, Berkeley, College of San Mateo, and the Saratoga markets

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Microgreens are just what they sound like –baby versions of many of the greens you know and love. Many studies show that microgreens may house more nutrients and vitamins than their adult forms, making microgreens an affordable option to get your daily dose of vitamin C, E, and beta carotene to name a few.

Stop by MCM each week on Thursday from 4-8pm to pick up a tray of microgreens to improve your health, boost your immunities, support a local business, and make a friend. Some of the different varieties include sunflower, garlic, onion, broccoli, mixed greens, radish, wheatgrass, and more. Not sure what to do with these fresh greens? Check out this week’s recipe highlighting sunflower microgreens in a healthy salad!

Mercado Kitchen: Mediterranean Microgreen Salad

Posted on by BrittanyG in Achadinha Cheese Company, Blog, LifeFood Gardens, Mercado Kitchen, Recipes, Twin Girls Farm, Vendors | 1 Comment

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Mediterranean Microgreen Salad

Microgreens are a new way to get your daily dose of vitamins, whether they are juiced, added atop salads, or upon a toasted baguette. This week, we’ve highlighted the microgreens in their very own salad. The greens are accompanied with some of our favorite vegetables and fruits, drenched in healthy Omegas, and topped with fresh feta cheese if you like! This salad is best enjoyed outside under the thick sunlight we San Franciscan’s have been enjoying this year! The subtle flavor of the tomatoes and cucumber help add a bit of moisture to the salad, while allowing the full flavor of the microgreens and sprouted beans from Lifefood Gardens to come alive in your mouth. Stop by the market this week from 4-8pm to pick up your own tray of microgreens and jump on the healthy bandwagon.

Ingredients:
Tray of Sunflower microgreens from Lifefood Gardens
1/2 bag of Sprouted beans from Lifefood Gardens
1 Tomato, chopped
1/2 Cucumber, chopped
Juice of 1 Lemon from Twin Girls Farm
Salt, Peppper
Healthy pour of olive oil
Crumbled feta from Achadinha Cheese Co. (Optional, but highly recommended)

Directions:
Acquire either a whole tray or a handful of sunflower microgreens from Lifefood Gardens. Lightly wash the greens and place in a large salad bowl.
Add chopped tomatoes, cucumbers, half a bag of any sprouted beans from Lifefood Gardens, the juice of one lemon, generous amounts of salt and pepper, and a healthy pour of olive oil (we used an olive oil that has been infused with garlic and fresh chilli for a light kick).

We chose to highlight the microgreens in a vegan salad for this recipe, but we think that adding a handful or two of fresh crumbled feta from Achadinha Cheese Co. would be a GREAT addition, helping balance the sweet and tangy flavors of the veggies with a salty, creamy bite of cheese.
Serve immediately or after a few hours when the flavors have infused (even after being coated with olive oil the microgreens hold their firmness for a day or two!).

Spotlight on Jerk ‘N Pickle

Posted on by BrittanyG in Blog, Jerk N Pickle, Vendor of the Week | Leave a comment

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We’ve got so many great new vendors at the market this season! One of our newest vendors at the market is Jerk ‘N Pickle, offering an array of pickles and beef jerky, from spicy to sweet to savory! Currently this vendor is at the market bi-weekly, so every other week you will find their stall in line with some of our liveliest new vendors: Grandma’s Homemade Jam and Papi Chulo Salsa. If you’re lucky enough to pass by Achadinha Cheese Co. when there are not five others sampling their delicious products, you may be given a bit of cheese to try with a sweet pickle! That’ll be sure to get your taste buds dancing (if Papi Chulo’s music and salsa hasn’t already!).

Jerk’N Pickle is a small family-owned business, founded in 2011 and located in Belmont, CA. The jerky is carefully handcrafted from All-Natural Choice Angus Beef, marinated in a secret mixture of ingredients, while their pickles focus on using only local, sustainable, and organic ingredients.

no nitrates, no hormones,

no antibiotics, no preservatives

A few of the products that you will find at their stall at Mission Community Market range from spicy green beans, half sour pickles, barrel fermented (their only pickle with probiotics!), pickled beets, jalapeño rings–the list goes on! Some of the jerky varieties you can find at the stall are black pepper, teriyaki, hot pepper, jalapeño, and more! In the near future, Jerk ‘N Pickle hopes to be at the market every week, filling our market bags with their delicious products weekly. Their products come with several added health benefits, including fiber, iron, and small amounts of potassium, vitamin C, and vitamin K! Stop by the market this week from 4-8pm and grab some tasty pickles and jerky for your weekend picnic!

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Mercado Kitchen: Linguine with Zucchini and Mint

Posted on by BrittanyG in Blog, Blue House Farm, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Tomatero Farm, Twin Girls Farm | Leave a comment

zucchinimintAs spring begins to move into summer, more and more vegetables and fruits are popping up at Mission Community Market each Thursday. This past week Tomatero Farm introduced the season’s first zucchini and yellow summer squash, while Blue House Farm across the way had bundles of fresh mint… If you’ve never combined zucchini and mint together, this week’s recipe is a must try! The sweetness of the zucchini is highlighted by the mint when sauteed in fresh olive oil. Combined with Home Maid Ravioli‘s fresh pasta, this dish can be served during spring and summer when the temperature rises and our palates crave cool, sweet flavors.

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Linguine with Zucchini and Mint

Ingredients:
4 zucchinis from Tomatero Farm
1 cup of olive oil
4 cloves of garlic, finely chopped
1 bag of fresh pasta from Home Maid Ravioli
3/4 cup fresh mint from Blue House Farm, finely chopped
1 tbs. finely grated fresh lemon zest from lemons at Twin Girls Farm
Juice from 1/2 of the zested lemon
Salt and pepper to taste

Directions:
First, slice the zucchinis very thin, similar to the shape and size of the linguine you will be combining it with.

Heat the cup of oil in a heavy skillet over moderately high heat until hot, but not smoking. Fry the sliced zucchini in three separate batches, stirring occasionally, until soft, pale, and slightly golden (about 3-4 minutes per batch). Transfer the lightly fried zucchini by a slotted spoon to paper towels to absorb excess oil.

Once all of the zucchini has been fried, add the chopped garlic to the remaining oil and slightly brown to infuse the flavor into the oil. Remove skillet from heat.

Cook pasta in a 6-8 quart pot of boiling salted water, uncovered, until al dente. Reserve 1 cup of the cooking water. Drain pasta in a colander and transfer to a large, shallow bowl.

Toss pasta with garlic oil, fried zucchini, mint, zest, lemon juice, salt, and pepper. Add some of the reserved cooking water to moisten if necessary. Continue to salt to taste. Serve with warmed bread from Marla Bakery.