Blog | Mission Community Market

Spotlight on Crystal Eyes

By now, many of you know that Mission Community Market is no ordinary farmers market. Besides fostering community, promoting family health, and engaging local youth, our market helps local businesses thrive. MCM diversifies our vendors, reducing competition and providing Read more

Mercado Kitchen: California Marinated Artichokes

Spring weather is here which means it's time to drag out that barbecue, wipe it off, and heat it up! At MCM you can now find Blue House Farm, Tomatero Farm, and Zuckerman's Farm offering an array of seasonal, local veggies Read more

Spotlight on Papi Chulo Salsa

Love in every bite 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 Read more

Spotted at MCM: Three Babes Bakeshop

Posted on by Carletta Wong in Blog, Blue House Farm, Happy Boy Farms, Jarred SF Brine, Marla Bakery, Spotted at MCM, Yerena Farms | Leave a comment

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The sassy duo behind the organic, seasonal pies from Three Babes Bakeshop were spotted shopping at the market last Thursday. They picked up delicious berries from Yerena Farms (above) and sugar pie pumpkins from Blue House Farm (below).

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Anna and Lenore can be found shopping at Mission Community Market every week – both for their pie business and to buy groceries for their apartment. They love that they get to see many of their friends from the SF food community there. They have been buying fruit from Poli and Sylvia Yerena since they launched their business, and are so impressed with Yerena Farms’ delicious berries all year round that they usually source all their berries from them. Lenore used to snack on berries meant for their pies, so now they have a rule that every Thursday she comes to MCM and buys her own personal flat of berries so that she can eat as many as she wants! Some of their other favorites at the market include tasty loaves of bread and delicious cookies from Marla Bakery, veggies from Happy Boy Farms, and pickles from Jarred SF Brine.

The berries and pumpkins Three Babes procured at the market are seasonal fillings for their amazingly flakey pie crust. Two of their favorite fall pies are pluot blackberry and pear raspberry.

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With Thanksgiving around the corner, sugar pie pumpkin is very popular. They split and roast the sugar pie pumpkins and then scoop out and puree the flesh to make tasty pumpkin pies. While summer is their favorite season for pie fillings, fall is a close second with sugar pie pumpkins being at the top of their list!

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You can order pies online from Three Babes Bakeshop or through Good Eggs. Get your Thanksgiving orders in and you might enjoy some Mission Community Market produce in your holiday pie this year! The babes can also be found selling their pies at the Ferry Plaza Farmers Market on Saturdays.

Photos courtesy of Three Babes Bakeshop

Mercado Kitchen: Chard Sausage Stuffing

Posted on by Carletta Wong in 4505 Meats, Arizmendi Bakery, Blog, Blue House Farm, Far West Fungi, Happy Boy Farms, Mercado Kitchen, Recipes, Winters Tree Fruit | Leave a comment

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This flavorful chard sausage stuffing makes a hearty side dish at your Thanksgiving table. And it’s chock full of amazing ingredients from the market! Like tasty bread from Arizmendi Bakery, sweet and savory chicken apple calvados sausage from 4505 Meats, robust pioppini mushrooms from Far West Fungi, and toasty walnuts from Winters Fruit Tree. Plus look for fresh produce for this dish – swiss chard, leeks, garlic, and herbs – at Blue House Farm and Happy Boy Farms.

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This recipe comes together easily and can even be assembled up to a day in advance to save you prep time on Turkey day. It would also work great to bring to a potluck Thanksgiving. So shop at the market this week (your last chance before Thanksgiving!) and try making a new side dish this year.

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Chard Sausage Stuffing

Adapted from a Sunset Magazine recipe

Ingredients:

1/2 lb crusty bread (we used a sourdough baguette from Arizmendi Bakery)

1 c milk

1 lb sausage (we used 1 package of chicken apple calvados from 4505 Meats)

2 small leeks, thinly sliced

2 cloves garlic, minced

1 c fresh parsley, chopped

2 c mushrooms (we used pioppini from Far West Fungi)

1 bunch Swiss chard, stems trimmed, coarsely chopped

1/2 c grated parmesan cheese

1 t dried basil (or one handful fresh basil, roughly chopped)

1/4 t dried sage (or approximately 10 fresh sage leaves, chopped)

1/2 c walnuts, toasted and roughly chopped

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.

Cut bread into 1/2-in. slices and place in a large bowl with the milk. Mix gently to saturate with milk and let stand about 30 minutes. Stir occasionally.

Slice the sausages into disks and sauté over medium high heat in a large pot, until lightly browned. Add leeks and sauté until slightly wilted. Add garlic, parsley, and mushrooms. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/3 cup water and cook, stirring often, until wilted, about 5 minutes.

Squeeze the soaked bread with your hands and break into tiny pieces. Add the cooked meat mixture, parmesan, basil, sage, and walnuts. Stir to combine. Season with salt and pepper to taste. Transfer to an 8×8 inch casserole dish. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, at least 30 minutes.

Tips for making in advance: you can make the stuffing, put in the casserole dish and chill up to 1 day in advance. Allow about 1 hour to bake.

Stuffing photos by Carletta Wong

Mercado Kitchen: Pear Pomegranate Upside Down Cake

Posted on by Carletta Wong in Blog, Great Valley Poultry, K&J Orchards, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | Leave a comment

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This gorgeous and tasty upside down cake is perfect for showcasing fresh, seasonal fruit. Forget any preconceived notions about upside down cakes – they don’t have to be made with canned pineapple and maraschino cherries. This recipe is topped with delicious Yali pears from K&J Orchards and organic pomegranate from Twin Girls Farm. By decorating with fruit, you can serve a beautiful cake without requiring a lot of frosting or fancy decorating techniques.

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Don’t forget to also pick up eggs from Great Valley Poultry and almonds from Winters Fruit Tree to use in this recipe. Happy baking!

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Pear Pomegranate Upside Down Cake

Ingredients:

For topping:

1/4 c unsalted butter

1 c packed brown sugar

2-3 pears (such as Yali pears from K&J Orchards)

1 pomegranate (available at the market from Twin Girls Farm)

For cake:

3/4 c unsalted room temperature butter

3/4 c sugar

3 room temperature eggs, beaten (available at the market from Great Valley Poultry)

1.5 c minus 1 T flour (measure 1.5 c and then remove 1 T)

1/2 t baking powder

1 T ground almonds (check out Winters Fruit Tree at the market for almonds)

1 T cocoa powder

3 T milk

Instructions:

Butter bottom and sides of a 9″ cake pan or spray with nonstick cooking spray.

Preheat oven to 350 degrees.

Topping:

Melt butter in a sauce pan. Add brown sugar and whisk until well combined. Spread the mixture evenly over the base of the cake pan. Peel pears, slice in half lengthwise, and remove cores. Slice each half pear lengthwise into approximately 1/8 inch thick slices. Peel the pomegranate and separate the arils. (It’s easiest to slice the skin of the pomegranate and then place in a bowl of water to peel. The arils should sink to the bottom.) Arrange the pear slices in the cake pan on top of the brown sugar topping, around the edge of the pan pointing towards the center. It’s ok to overlap the slices slightly. Fill in the empty circle in the center with pomegranate arils. One pomegranate will be more than enough – reserve extra arils for another use.

Cake:

Cream butter and sugar in a stand mixture with a paddle attachment (or by hand with a wooden spoon) until light and fluffy. Add one tablespoon of flour and mix well. Add the beaten eggs a little at a time, beating between each addition until incorporated. In a separate bowl, combine remaining flour, baking powder, ground almonds, and cocoa powder and whisk to mix. Fold dry ingredient mixture and milk into the mix of sugar, butter and eggs. Mix until there are no streaks of dry ingredients but do not over mix. Spread the cake batter over the pear and pomegranate topping in the cake pan. Bake for 45 minutes. Remove from the oven and allow to cool slightly. Turn out onto a serving plate by placing the plate over the top of the cake pan, flipping over, and removing the cake pan. Serve warm or cold.

Mercado Kitchen: Pickled Eggplant

Posted on by Carletta Wong in Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

My dad always has a jar of pickled eggplant in the refrigerator, probably because when he was growing up, his parents did too. So when I saw eggplant is still available at Blue House Farm I knew exactly what I wanted to do with it. Pickling eggplant means I can savor it after fresh eggplant is no longer available, which could be any week now. Get some eggplant while you can and make this recipe so you can keep enjoying it for weeks to come!

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When you think of pickles, eggplant might not be the first vegetable to come to mind. But it is delicious and perfect for adding to sandwiches or to an antipasto platter. My dad uses a method passed down from his grandmothers. But after making pickled eggplant for decades, he does it more by feel and experience than an exact recipe. So, in this recipe I’ve used his method but added some structure adapted from David Chang’s vinegar pickles recipe in Alice Waters’ book In the Green Kitchen.

Happy pickling!

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Pickled Eggplant

Ingredients:

3 small eggplants

1.5 c white vinegar

1.5 c water

2 T sugar

1 t salt

1 bay leaf

2 sprigs fresh thyme

1/2 t coriander seeds

Pinch red pepper flakes

Extra virgin olive oil

Instructions:

Peel eggplant and slice into disks approximately 1/4 inch thick. In a saucepan, combine vinegar, water, sugar, and spices and bring brine to a boil. Let cool to room temperature. Place the eggplant slices in a bowl and pour in the cooled brine to submerge all the eggplant slices. Place another bowl or a plate on top to keep them submerged and refrigerate overnight or for at least 12 hours.

Drain brine and squeeze each eggplant slice gently to remove excess liquid. Stack in a glass jar and fill the jar to the top with olive oil. Store in the refrigerator.

Mercado Kitchen: Tarte Tatin

Posted on by Carletta Wong in Blog, Hale Apple Farm, Marla Bakery, Mercado Kitchen, Recipes | Leave a comment

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Try this sophisticated French twist on an apple pie and wow your guests at a dinner party! The tarte is baked in a skillet and turned out fresh from the oven onto a platter and voilà, dessert is served. This fun recipe is courtesy of our very own Mission Community Market vendor Marla Bakery. If you’ve tried the hand pies they sell at the market you know how wonderfully flaky the crust is. Here is your chance to try your hand at that flaky goodness yourself using their recipe!

Visit Hale’s Apple Farm at the market to find a delicious variety of seasonal apples organized from sweet to tart. They recommend baking with a variety of apples – we used Sleeping Beauties and Romes! Happy baking!

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Tarte Tatin
Recipe by Marla Bakery
Yield 12″ Tarte Tatin
Ingredients:
For Pastry Dough:
1 lb pastry flour
1 tsp salt
12 oz (3 sticks) unsalted butter
1/3 c ice water
1/3 c bourbon
For Tarte Tatin:
7-9 good baking apples (e.g. Sleeping Beauty, Rome, etc from Hale Apple Farm)
1/2 c sugar
1/2 c brown sugar
juice of 1 lemon
pinch of salt
2 Tbl unsalted butter
Instructions:
For Dough:
Mix salt and flour together. Pour out onto a table and cut in cold butter, until very small pea sized chunks. Mix the ice water and bourbon together. Pour over dry mixture and work in with a bench scraper or pastry cutter. Try not to use your hands, this will warm the butter. Mixture will be very dry and crumbly, fold and press until you have a shaggy, cohesive mass. Wrap in parchment and chill at least 6 hours.
For Tarte Tatin:
Preheat oven to 375.

To make the Tarte Tatin, roll out dough to a rough circle about 1/4″ thick. Take a cast iron skillet or saute pan and trace the circumference of the pan onto a piece of parchment. Cut this out and use as a guide to cut a circle in the dough. Mark the middle of the dough with four small cuts and chill dough round. Meanwhile, peel apples and cut into quarters, slicing out the core. Mix apples, sugars, salt, and lemon juice and let sit until apples release their juice, about 20 mins. Strain apples and reserve juice. In your skillet or saute pan melt butter. and pour in sugar/apple juice mixture. Bring to a boil and stir until mixture begins to caramelize. When mixture is a golden brown color turn off heat and carefully place apples cut side up in pan. Don’t burn yourself! Apples should completely cover the bottom of the pan. Bring back to medium high flame and cook for 10 mins, covered with a lid to tenderize apples. Turn off heat, and carefully place your dough round on top of the apples and slide into the preheated oven for 25 to 30 mins. When done, pastry should be dark golden brown and you should see caramel bubbling around the sides of your pan. Pull out of the oven and let cool for 7 mins.

Tarte Tatin in skillet
Carefully place a sheetpan or large plate over the top of the pan and quickly flip over to release your tarte tatin. If any apples are stuck to the pan, you can remove them with knife or spatula and place them on the pastry, no one will mind! Cool to room temp and serve with sweetened creme fraiche, ice cream or whatever your heart may desire. Enjoy!
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Photos by Carletta Wong