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

La Cocina Entrepreneurs Hit the Streets

Over the past six years, La Cocina’s Street Food Festival has become a San Francisco staple. The festival features innovative food, education and discussion, and a chance for the SF community to share experience and taste with each other. At the Read more

A Sweet Addition to MCM

A woman hangs out of a window, leaning over the edge to serve grits. On the other side of the window, the grits are cooked in small batches, with lots of cream, cheese, and hot sauce. That’s the vision that Read more

Mercado Kitchen: Eggs Benedict with Oyster Mushrooms

Posted on by BrittanyG in Arizmendi Bakery, Far West Fungi, Great Valley Poultry, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

oystermushrooms

This week’s recipe combines three different recipes to create one delicious breakfast treat, perfect for any Sunday morning. Seize the opportunity to learn how to create your own home-made buttermilk biscuits, a delightfully easy mushroom hollandaise sauce, and poached eggs. Stop by the market this week to pick up some fresh oyster mushrooms from Far West Fungi, a lemon or two from Twin Girls Farm, and some delicious cage-free organic eggs from Great Valley Poultry to delve into morning creativity! Recipe to follow after the jump!
Read more

Mercado Kitchen: Navel Orange Pound Cake

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

halfbundt

The love that we express on Valentines Day does not have to be just once a year… Extend the love with this week’s Navel Orange Pound Cake recipe! Treat your partner every day of the week and show them (and their stomach) the love they deserve. And speaking of love… We are happy to welcome back Twin Girls Farm to the market this season! Come by their stall to pick up some delicious navel oranges, lemons, blood oranges, pomelos, and mandarins. Get ready for their wide selection of apricots, cherries, grapes, guavas, jujubes, nectarines, peaches, persimmons, plums, pluots, pomegranates, and more as the year goes on. Their amazing variety will change as the season moves into spring and summer. This week’s recipe features their sweet and juicy naval oranges, perfectly ripe and dangerously addicting. Try out our Navel Orange Pound Cake recipe, adapted from Ina Garten’s Pound Cake recipe, after the jump! Read more

Fall in Love with MCM!

Posted on by EmilyN in Blog, En Vie Naturals, Floreria la Poblanita, Grandma's Homemade, Home Sweet Flowers, Marla Bakery | Leave a comment

This Thursday is February 13th, and we have everything you need to get ready to help you show your loved ones you care this Friday!

Rainy Showers Bring You Flowers!

Need a bouquet for that special someone in your life? We’ve got you covered this Thursday at MCM.We’ll have flowers available from Floreria la Poblanita and Home Sweet Flowers. That’s right–we’ll have not one but two amazing flower vendors ready to help you find just the right bouquet for the sweetie in your life. Floreria la Poblanita has been with the market since 2010! Locally based out of their shop near 24th and Mission, they’ll help you find some romantic roses or other gorgeous stems for your honey!

Do you know the meaning of a Tulip? It’s a declaration of love, of course! Home Sweet Flowers will bring mixed bouquets and flower bundles with romantic meanings. All their flowers are California grown and wrapped in burlap.

Come on down and pick out something nice for your sweetie pie!

Shop Locally for your Love

Why stop at flowers?! We’ve got some Valentine’s Day specials this Thursday at MCM that you won’t want to miss! Check them out:
  • Gift set containing three mini (1.5 oz) jars of jam in Strawberry, Quince, and Raspberry ($10)
  • Full size (8 oz) Strawberry Jam for just $5.00

Marla Bakery

  • Confection box ($15) containing: dark chocolate brownie bites, caramel, hazelnut & chocolate baci, and mini Mexican wedding cookies
  • A Chocolate Candied Orange Torte for Two may be special-ordered ($20)

En Vie Naturals

  • Body butters, soaps, and other all-natural body care products
…and even if you don’t have a special someone in mind just yet, you can always find a great lookin’ date at the Palmero Date Shop!

Cute as a Button!

We recently hosted a student intern for eight weeks and one of her many great artistic contributions to MCM was creating some unique new buttons and magnets for us! They are perfect for Valentine’s Day – tell someone how you feel with the message “Olive You!”

Check out her masterpieces at the MCM booths, and take one home for just $1 (suggested donation).

Thank you very much to Hannah for all of her hard work!

Mercado Kitchen: Brown Sugar-Glazed Carrots

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

Blue House Farm Carrots

If you’re looking for a sweet but healthy snack, try glazing your carrots in some brown sugar, ginger, and garlic! This dish is delightfully full of flavor and satisfies your sweet tooth without the processed sugar conventional candy contains. Adapting your palate to craving healthier sweets can start with a visit to the Blue House Farm stand at this week’s market. They grow an array of organic vegetables, cut flowers, and fruits year-round on a beautiful farm tucked into the valley of Pescadero, California. Grab a bunch of carrots from the market, and add in some garlic, organic dark brown sugar, organic sweet butter and ginger from Rainbow Grocery or your local market to make this easy, delectable dish at home!

Glazed Carrots

Brown Sugar Glazed Carrots

Ingredients:

1 Bunch of carrots from Blue House Farm
1/4 cup Dark Brown Sugar
1 tbs. Ginger, minced
1/2 tbs. Garlic, minced
1/4 stick of Sweet butter

Instructions:

Slice carrots in half after a good wash to get all of the moist soil off of their skin. Blanch sliced carrots for roughly 6 minutes until they embody their true orange hue. In the meantime, melt butter in a separate pan. Add minced garlic and ginger when melted and simmer on low. Add brown sugar once the garlic and ginger have infused with the butter and add a dash of water. Strain carrots and add them into the brown sugar sauce and simmer until carrots turn slightly gold with sweetness. Serve alone or accompany with a side dish of coriander rice.

Mercado Kitchen: Asian Pear & Walnut Risotto

Posted on by BrittanyG in Achadinha Cheese Company, Blog, K&J Orchards, Mercado Kitchen, Recipes, Terra Savia, Winters Tree Fruit, Zuckerman's Farm | 1 Comment

This week’s recipe is the perfect representation of the change in seasons from winter to spring that we see here in San Francisco. It’s incredibly light and gentle on the palate, balancing a blend of Mission Community Market’s sweet and savory offerings.

Stop by K&J Orchards this week to try their mouthwatering asian pears! The subtle sweetness of the fruit expands into a powerful flavor with each bite. This family-owned farm lies north of San Francisco in Winters, CA and produce a variety of tree fruits throughout the season.

Next, walk just a few stalls up 22nd street and visit Achadinha Cheese Company’s stall. to try their wide variety of goat cheeses. Their enthusiastic salesperson Chris will intrigue you with all the creative combinations you can think of (and some you may never have thought of)!

Asian Pear Walnut Risotto

Ingredients:

1-2 Asian Pears from K&J Orchards
Butter
Coriander
1 cup Organic Arborio Rice
4 cups of water or broth
1 bunch julienned Asparagus (Asparagus from Zuckerman’s Farm could be available at the market as early as 1-3 weeks from now! We’re excited!)
1 1/2 cups of Walnuts from Winter’s Fruit Tree
5-6 Shiitake mushrooms from Far West Fungi, chopped
Honey from Terra Savia
Olive oil from from Terra Savia
Balsamic Vinegar
Fresh Feta from Achadinha Cheese Co.

Instructions:

Add a teaspoon of butter to a pot and melt. Add 1 whole chopped asian pear and half of the asparagus with a light sprinkle of coriander. On low heat, lightly brown the pears and asparagus.

Add 1 cup arborio rice with 1 1/2 cups water or broth into the pot. Bring to a boil and reduce heat. In a separate pot, heat 2 1/2 cups of water or broth.

Throughout the duration of the rice cooking, periodically stir well. Halfway through cooking add the rest of the julienned asparagus. Once the liquid is absorbed, begin to add the hot water/broth (1 cup at a time). Cook and stir after each addition until the liquid is fully absorbed before adding another cup.

Simultaneously in a separate dry pan (without any oil) brown the walnuts.

In another pan, add oil and chopped shiitakes. Cook on low heat.  Towards the end, add less than 1 tablespoon each of honey and balsamic vinegar. Stir well. At culmination, add 2 tablespoons of water and let the shiitakes sit in the warm pan until dinner is served.

Once risotto is almost complete, add a little bit of the brine from the feta container.

Plate risotto and top with shiitake, walnuts, feta, and some freshly shaved asparagus and asian pear.

(Serves 2-3)

Hello, Spring!

walnutrisotto