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

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

Spotlight on Papi Chulo Salsa

Posted on by BrittanyG in Blog, Papi Chulo Salsa, Vendor of the Week, Vendors | 1 Comment

Love in every bite

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There is never a dull moment at Mission Community Market and thanks to Roberto Biggs at the Papi Chulo Salsa stall, the vibrancy radiates from 4-8pm each week without fail. Inspired by the salsa at a local Mexican restaurant, Roberto Biggs tested out many different recipes to try to replicate this spicy treat. Through many years of trial and error (like deciding whether to roast merely half of the garlic or the entire head) and balancing the proportions of the ingredients, seven and a half years later he has created what he believes is the perfect salsa. Many blind taste tests were done with the help of friends, relatives,  and local business owners. Finally, the salsa went commercial on March 31, 2013. Now one year later, Papi Chulo Salsa can be found at farmers markets in San Mateo, The Castro, Glen Park, and of course our very own Mission Community Market. His products are also found in Aisle 3B at Rainbow Grocery, and has been highlighted on three radio shows with a future TV debut lined up for April 17, 2014 @ 4:30 KOFY TV 20 on Earth Day.

Papi Chulo Salsa is unique because it’s more than just a condiment. This salsa can make the simplest recipes come alive. You can add Papi Chulo Salsa to your tacos, pizzas, sopes, nachos, burritos, pastas, ceviche recipes, and more. There are four varieties of his salsa: mild, medium, hot, and very hot. All the ingredients are sourced locally, organically, and sustainably. Roberto produces roughly 200 liters of salsa per week and individually bottles each batch immediately after production to ensure that the salsa remains at its freshest state. But shh…the secret ingredient in this amazing salsa is not onions, but oranges! Combined with heirloom tomatoes from San Benito Farm, the salsa dances uniquely on the tongue thanks to the extra tang of citrus.

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What can Mission Community Market and the patrons of Papi Chulo Salsa expect in the future? Chips! Roberto plans to hand-make his own salsa chips, with all future proceeds donated to the Breast Cancer Emergency Fund in honor of his mother. On a larger scale, expansion is the goal for Roberto Biggs, who hopes to expand past the Bay Area and into Southern California and Sacramento in the next five years. With a ten year plan of expanding coast to coast, Papi Chulo Salsa hopes to grace your table with its presence wherever you travel in the near future! Come on down to MCM each Thursday from 4-8pm to dance a few salsa steps with Roberto Biggs while you sample his amazing salsa!

Mercado Kitchen: Southern Cabbage Recipe

Posted on by BrittanyG in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm, Zuckerman's Farm | Leave a comment

Mission Community Market is pleased to welcome back Tomatero Farm to market Thursdays! This week we have highlighted a good ol’ head of cabbage..

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To some, one of the most confusing vegetables to prepare. Does one steam, boil, sauté, or bake this round, green beauty? This week’s recipe guides you in the southern style of preparing a cabbage. This quick, easy, and delicious technique will highlight the flavor and texture of this mysterious veggie. To accompany the deep flavor of this recipe, mashed potatoes and blanched carrots make for one hearty, healthy meal! The best part about this recipe is that it’s even better on day two after a night of soaking in the fridge!

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Southern Style Cabbage

Ingredients:
1 head of cabbage from Tomatero Farm
2 tbs. butter
2 tbs. olive oil
1/2 tsp. salt
1/2 tsp. Cajun seasoning
Dash of dill and chili powder
Fresh black pepper
1 1/2 – 2 cups chicken or vegetable broth

Directions:
Cut the cabbage into quarters and slice off the hard stem. Gently slice each quarter into roughly 1-in. thick strips. In a large pot, add the butter, olive oil, salt, pepper, seasonings, and cabbage. Add in the chicken or vegetable broth and toss. Bring pot to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 12-15 minutes, stirring the cabbage occasionally until it is tender. Do not overcook.

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Zuckerman’s Mashed Potatoes

Ingredients:
Mixed bag of potatoes from Zuckerman’s Farm
2 tbs. butter
Salt, pepper to season

Directions:
Chop potatoes in half and add to a pot of water. Boil for roughly 25 minutes until tender. Drain 90% of the water and mash the potatoes with butter, salt, and pepper until smooth.

Blue House Blanched Carrots

Ingredients:
Bundle of carrots from Blue House Farm
1 1/2 cup water

Directions:
Add water to a pan and simmer the whole, cleaned carrots until tender (roughly 15 minutes). This preparation highlights the sweetness of the carrot, while maintaining nutrition and omitting unnecessary fats!

Mercado Kitchen: Sugar Snap Pea Soup

Posted on by BrittanyG in Blog, Blue House Farm, Great Valley Poultry, Mercado Kitchen, Recipes | Leave a comment

This past week Blue House Farm brought MCM a lovely spring treat: Sugar Snap Peas! These peas traditionally are eaten raw, in a salad, sautéed, or steamed.  But why not warm your hands over a simmering pot of soup during the rainy days upon us? The warmth of the soup, the subtle flavors, the deep hearty broth with a touch of velvety coconut all combine to make a wonderful afternoon meal! Come by the market 4-8pm this week to pick up some of your own peas please!

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Sugar Snap Pea Soup

Ingredients:

Basket of sugar snap peas from Blue House Farm
Bundle of carrots from Blue House Farm
2 eggs from Great Valley Poultry (beaten, as though for a scramble)
2 tbs. Garlic (finely chopped)
1 tbs. Ginger (finely chopped)
1 Lime
Handful of buckwheat soba noodles
4 Cups Vegetable or Chicken broth
Spices: Salt, pepper, chili powder, basil, coriander
2-3 tbs. Coconut oil

Instructions:

In a pot, sauté slivered carrots and snap peas in coconut oil and stir for roughly 5 minutes. Add garlic and ginger. Stir for roughly 2 more minutes then add the entire 4 cups of vegetable/chicken broth. If desired, add a cup of water to balance out the broth.  Wait until the broth begins to simmer before adding spices. Season to taste. After the broth simmers for roughly 5-8 minutes, add soba noodles. Gently drizzle the beaten eggs over the simmering broth. Stir for roughly 3 minutes or until the noddles are fully cooked. Serve with a sliver of lime.

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Spotlight on Grandma’s Homemade

Posted on by BrittanyG in Blog, Good Eggs, Grandma's Homemade, Vendor of the Week | Leave a comment

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As you travel though the market each Thursday, you may notice a man with an electric smile. Staged before him are a variety of colorful jams, arranged neatly in rows. As you approach the stand, you may notice his smile growing wider as he hands you a taste of one of his homemade jams. Each of these jams has been hand-crafted by Fadi Malouf  and his products are always free of preservatives. How Fadi Malouf arrived at making jam helps one understand the true passion that lies in each of these jars.

“Fruit and sugar fuels the energy between the people and me at the market, with only a jar in between”

After suffering from a near fatal accident as an industrial-fuel engineer in Lebanon, Fadi retired early and traveled to San Francisco merely ten days before 9/11. Initially just visiting family members, he was captured by the beauty of the bay and made the decision to stay due to the impending wars in the Middle East. Each Saturday, Fadi visited a local farmers market to connect with the farmers, the city, and his community. One Saturday he came across a large box of figs which was sold to him for a mere $20. Fadi said, “this box spoke to me, I don’t know what it was, but I just knew I had to buy it.” From this one box, Fadi made 43 jars of fig jam with the assistance of his grandmother via telephone in Lebanon. As a young boy, Fadi would help his grandmother make jam for sale at local markets which enabled her to make extra money during World War II.

These 43  jars were dispersed among family and friends who then inspired him to continue making jam to sell at his cousin’s cheese boutique. Customers started to inquire about the jam and eventually his jam reached a customer who happened to organize the Artisan Markets for Williams-Sonoma. He began to travel all over the Bay Area selling his jams at these Artisan Markets and now, three years later after that first fig purchase, Grandma’s Homemade jam is sold at twenty-one stores, six farmers markets, and is also available for purchase through Good Eggs.

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For Fadi, the act of making jam is nostalgic and comforting, as most of his recipes having been passed down for generations and now grace our own community market! Currently he has twelve flavors, the newest being Ginger jam! Take some of Grandma’s Homemade jam home today to truly understand the love and care that is put into each jar. To hear his story firsthand, stop by the Grandma’s Homemade stall at MCM each Thursday from 4-8pm or check out his Facebook page for more information.

Mercado Kitchen: Strawberry Frozen Yogurt with Jam Swirl

Posted on by Carletta Wong in Blog, Grandma's Homemade, Mercado Kitchen, Recipes, Yerena Farms | Leave a comment

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Spring is here and strawberries are available at the market! What better way to enjoy the warm weather than with refreshing strawberry frozen yogurt made with strawberries from Yerena Farms and amped up with a swirl of jam from Grandma’s Homemade?!

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Making this strawberry frozen yogurt with a jam swirl is super simple – puree yogurt with sweetened strawberries and spin into frozen yogurt, then layer with a jam of your choice, such as albion strawberry or raspberry. While it’s easiest to use a home frozen yogurt and ice cream maker (for example, the Cuisinart ICE-21 works great and is under $50), this recipe also includes basic instructions without using a machine.

Pick up some strawberries and jam at the market this week and give making homespun frozen yogurt a try!

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Strawberry Frozen Yogurt with Jam Swirl

Adapted from The Perfect Scoop by David Leibovitz; instructions without machine from I Scream Sandwich! by Jennie Schacht

Makes about 1 quart

Ingredients:

1 pound fresh strawberries (from Yerena Farms)
2/3 cup sugar
2 tsp vodka or kirsch (optional)
1 cup plain whole-milk yogurt
1 tsp freshly squeezed lemon juice
Jam of choice (we absolutely love albion strawberry or raspberry from Grandma’s Homemade)

Instructions:

Rinse and hull strawberries and slice into small pieces. Stir with sugar and vodka or kirsch (if using) until sugar dissolves. Cover and let stand at room temperature for about 1 hour, stirring occasionally. Puree the strawberries and their liquid with yogurt and lemon juice in a blender or food processor until smooth. Optional: press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions (see below for alternative instructions without a machine). When ready, spoon a generous amount of jam into the bottom of a container and top with a layer of frozen yogurt. Repeat, alternating generous spoonfuls of jam with the rest of the frozen yogurt. The frozen yogurt will be fairly soft when first out of the machine. If you prefer, keep in the freezer until the frozen yogurt firms to your desired texture.

If not using an ice cream maker, chill the yogurt-strawberry puree in a heavy-duty zipper-top bag with a reliable seal in the refrigerator for 1 hour. Nestle the sealed bag inside a larger zipper-top bag filled with ice and rock salt. Tightly seal the outer bag, then shake, toss, or roll the two together until the frozen yogurt freezes to a soft-serve consistency. At this point, move to a container and layer with jam as described above. Freeze until firm if desired.

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