This Thursday October 10th, get ready for another fun-filled market at 22nd and Bartlett Streets in the Mission, 4-8 pm. Enjoy live music this week from the Dearborn Cajun Players at 4 pm and Bonnie Sun at 6 pm.
Both of these musicians are new to Bartlett Street and we’re thrilled to welcome them both!
The Dearborn Cajun Players will entertain us with some Cajun/zydeco music. This working-class style of music with Louisiana and Acadian roots, represents 100 years of history. The acoustic shrill of the accordion, the melodic twine of the fiddle, the rhythmic blend of the guitar/ukulele, often sung in french, brings you the human quality and warmth of old time music.
Bonnie Sun is a San Francisco-based musician from Long Beach, California. She has been singing, playing the guitar and piano since she was 12 and began writing songs in 2012. Bonnie’s music has an acoustic neo-soul feel, with hints of jazz and soul. She generally plays with her band around the city, consisting of Luke Dennis on upright bass and Aaron Kircher on lead guitar. She is currently recording a 5-song EP, Tools to Carve A Path, to be released in November 2013.
These Heirloom Beans from Yerena Farms are called “Frijoles de Vara.” This recipe was suggested by Sylvia of Yerena Farms and comes highly recommended by our Executive Director Rosi! If you like edamame, this is a fun way to steam a new kind of bean that makes for a great appetizer or snack!
If you can’t find this specific type of bean, you can substituting other varieties like cranberry beans, but be sure to check with the farmer to find out how much longer you should cook them– you’d probably want to steam for an additional 20 minutes with other varieties.
- Frijoles de Vara from Yerena Farms
- 1-2 Lemons
- Olive Oil from Terra Savia
- Cayenne Pepper
The instructions are very simple! Place the beans in a steamer with a few inches of water. Steam for 10-15 minutes. When finished, transfer beans to a bowl and drizzle with lemon juice, olive oil, salt, pepper, and cayenne. It’s that easy!
You can shell the beans once steamed, but I recommend just eating them out of the shells like edamame. Enjoy the spicy, salty, lemony flavor that accents the delicious natural flavor of these heirloom beans!
Last week we spotted some unique pomegranates at the Winter’s Fruit Tree stand. That’s right–the folks that bring you delicious varieties of nuts every week also have some delicious fruit to share!
While most of us are used to seeing the “Wonderful” variety of pomegranates (deep red in color, delicious and available from Twin Girls Farm and Arata Farm at MCM), Phil Carter of Winter’s tells us that these light-colored poms are coming off 60-year-old trees on his property–trees so old that he isn’t quite sure what variety they are. He says that these fruit (sometimes called “white pomegranates”) are a variety that most likely originated in the Middle East, as it’s much more common to see lighter pomegranates there.
The seeds are light pink in color–somewhat reminiscent of cotton candy–and the flavor is sweeter and more mild than their Wonderful counterparts, without any tartness at all.
This delicious pomegranate didn’t last very long at this taste tester’s house…and we’ll definitely be going back for more next week. And so should you!
Ah Quince, you perplexing fruit with a storied past. It looks like an apple or a pear, but don’t you dare take one bite of it raw! Supposedly, 17th Century cookbooks contain more recipes for quince than any other orchard fruit, so I wonder what cooks living hundreds of years ago knew that I don’t! But both Arata Farms and Hale’s Apple Farm have gorgeous quince right now at MCM so I decided to go ahead and give a new recipe a whirl.
Tired of the usual jam and preserve recipes, I decided to try something that’s not for you teetotalers out there–an old-timey infused liqueur known as “ratafia” which is a name given to cordials made of different fruit, one varietal including quince. The recipe I adapted called for two quinces, but by the time I was finished grating the first one I had almost filled up an entire quart-sized jar. So I I decided to try two slight variations on the same recipe, using one fruit per jar. The main difference is that one recipe contains raw grated quince and the other contains chopped quince that I cooked down slightly. I’ll share the results with you in a few weeks when the infusion process is complete–though I feel confident both will probably be mighty tasty. The ingredients I used were the same for both recipes – these quantities will make you enough ratafia for about one quart-sized jar. Read more
We’re thrilled to introduce a new vendor to the market: Rhizome Urban Gardens! Rhizome Urban Gardens is a worker-owned cooperative that designs, installs, and maintains organic gardens and landscapes. Though creating landscapes that are beautiful, ecologically sound, and food-producing, they can transform any space into an oasis!
At MCM, Rhizome will sell seedlings, starts, dish gardens, and creative plant arrangements. You can also pick the brains of the incredibly knowledgeable team behind Rhizome Urban Gardens for gardening tips, or perhaps even hire them to landscape your yard, incorporating the fundamentals of permaculture into your garden and your home.
Last week was their first week out at the market, so come on down this Thursday to say hello and welcome them to MCM!