November 4th at the MCM

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Can 110 million people be wrong?
Thriller at the Mission Community Market
Remember Thriller? Or, pretending like you were alive then? Either way…

5pm: Thriller by the Edison Charter Academy is back! Be on time at 5pm! Album not for sale, but maybe you’re one of the 110 million. Want your youth program to perform or participate in the market? Get in touch!

4 – 6:30pm: Catch squeeze box goddess Renee de la Prade, with “a low-slung button box and a funky fusion of old Celtic melodies, zydeco and punk rock power.” Check out her 11/11 show at the blue macaw or grab an Accordion Babes calendar while you’re at it!

6:30pm: Acoustic set with the Mission’s own Jivano’s Cutlery Service.

Sprout and Pepper
Blue House Brussels into Good Foods BBQ
Get down to the Blue House Farm booth and chow on delicious peppers and brussel sprouts – witnessed here going straight into Dontaye’s dishes at Good Foods Catering, just a few steps away at the MCM.

That’s Amore! per la comunita!

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For his love of and commitment to the community, Paul Geffner, owner of Escape from New York Pizza, has been given the Certificate of Honor (video of commendations) from Supervisor Campos and the City of San Francisco. Paul has done amazing work for the community with improving 22nd Street public space and starting the Mission Community Market, all after years and years of support for local artists, poets and his employees. Thanks Paul! An honor well-deserved. Check out the local artistry and leave a tip at EFNY on 22nd and Bartlett.

Mission Community Market goes Boom! In San Francisco Magazine

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Spaghetti in a Cream Sauce with Chilies and Spinach

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This easy dish really is testament to the fact that if you keep your refrigerator stocked with a few high quality, fresh ingredients, throwing a delicious dinner together can be a snap.

Pick up some fresh chilies (poblanos, jalapeƱo, chilaca–whatever you like) at the MCM’s Blue House Farm booth. Grab a little fresh spinach and a bulb of garlic from Happy Boy Farms and some chicken breasts or fresh sausage links from the Mission Market’s Fish and Poultry counter right next door. Just add pasta and you’ll have a delicious budget gourmet meal that can easily feed a group.


16 oz. dried spaghetti
3 tbsp extra virgin olive oil
3 sliced grilling sausages or 2 boneless, skinless chicken breasts, sliced
4 cloves garlic, chopped
1-2 seeded, diced fresh chilies (keep the seeds intact for spicier pasta)
salt and pepper to taste
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1 cup half-and-half


Boil the spaghetti in salted boiling water according to package directions until al dente.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the sliced sausages or chicken breasts and cook for 2-3 minutes. Add the garlic and chopped chilies, season with salt and pepper to taste and stir well to integrate. Cook mixture 1-2 minutes, making sure to watch the garlic carefully to make sure it doesn’t burn.

Once the pasta has finished cooking, drain it and add it to the pan. Mix well using tongs and toss it around to coat the pasta with the now-seasoned oil. Add the baby spinach and toss with the pasta, encouraging the spinach to wilt slightly.

Reduce heat to medium-low, sprinkle Parmesan over pasta and toss well. Add the half-and-half and continue tossing the pasta as the half-and-half and Parmesan thicken into a creamy sauce. Once sauce is rich and thick, taste for salt and season once more if necessary.

Serve hot.

Serves 4-6.

Vegan Persimmon Bread

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Fresh persimmons (like the ones from Arata Farms) can be somewhat mystifying and even a little intimidating if you’re new to them. Firm on the outside with a tender flesh, they look like an orange tomato but have a taste that is sweet, rich and satisfying.

In this easy, vegan quick-bread recipe (adapted from this one from Fat Free Vegan), persimmons get the banana bread treatment. The bread is moist and sweet enough without it, but if you’re craving icing, whisk together 1/3 cup powdered sugar, a few drops of vanilla and a splash of soy milk for a quick glaze to drizzle over the top.


1 1/4 cups fresh persimmons, chopped finely
1 tablespoon lemon juice
2 tablespoons canola oil or unsweetened applesauce
1/2 sugar, Sucanat or agave nectar
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
pinch teaspoon salt
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)


Preheat oven to 350 degrees F. Lightly grease a medium loaf pan.

In a small bowl, use the back of a fork to smash the chopped persimmons. Stir in the lemon juice, oil or apple sauce, and sweetener. In a large bowl, combine the remaining ingredients, except for raisins and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired.

Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35-45 minutes. Allow to cool for 10 minutes and then remove from the pan. Cool completely before slicing and serving.

Makes about 12 servings.