Mercado Kitchen: Cupboard Quinoa

CUPBOARD QUINOA Our lovely and handsome volunteer, Ronald Loosen, shared this tasty recipe of his with us. Stop by the info booth to let him know how your version turned out! Recipe below, check it out! QUINOA INGREDIENTS - 2 cups quinoa - Read more

Mercado Kitchen: Valentina's Veggie Medley

We often think that the Winter months bring us a lack of variety in the kitchen. How do we make our meals fun and interesting and into something delectable we want to eat? The answer is simple. Vegetables. California's bounty Read more

Mercado Kitchen: Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies by Anna of Three Babes Bakeshop   For the pumpkin puree: 1 small sugar pumpkin, or other culinary pumpkin from Blue House Farm Heat the oven to 350ºF. Remove the stem from the pumpkin, cut in half, and scrape out Read more

Wild for Mushrooms!

  It's hard to believe it's already September and Fall is upon us! While we may notice season changes a little less here in temperate San Francisco, the agricultural world lives by the seasons and there's no denying that we Read more

Share the [Common]wealth!

Posted on by EmilyN in Blog | Leave a comment

Dine out for a cause this month! We’re excited to announce that for the third year in a row, MCM has been chosen by local restaurant Commonwealth as one of their non-profit beneficiaries.

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Throughout the month of April 2014, Commonwealth restaurant will be donating $10 to the Mission Community Market for the sale of each tasting menu purchased. Commonwealth is a Progressive American restaurant located in the Mission at 2224 Mission Street (cross-street is 18th). Every month they choose a local beneficiary, and so far, they have raised over $222,000 for local non-profits! Bravo!

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We’d like to extend our deepest gratitude to Commonwealth for all their support, and to all the diners whose tasting menu purchases will benefit MCM. Make a reservation today to support MCM and the benevolent business model at Commonwealth!

Mercado Kitchen: Caramelized Carrot Soup with Carrot Top Pesto

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

CarrotSoup

Delicious carrots are in season at the market! Celebrate the tasty root vegetable by making this sweet, creamy carrot soup. And don’t throw away the green, leafy carrot tops – you can use those to make fresh pesto that tastes great drizzled over the carrot soup. Pick up a bunch of carrots from Blue House Farm this week at the market and try it out!

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Carrot flavor really shines in this soup made with both carrots and carrot juice. The carrots are cooked in a pressure cooker, resulting in richly browned and caramelized carrots thanks to the addition of baking soda that triggers browning reactions. Plus carrots are at their sweetest in the winter when the cold encourages conversion of starches to sugars, making it an ideal time to enjoy this soup.

Full recipes are after the jump!

Read more

Mercado Kitchen: Garlic-Rosemary Mushrooms over Ravioli

Posted on by BrittanyG in Arizmendi Bakery, Blog, Far West Fungi, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Terra Savia | Leave a comment

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Our clocks have moved forward an hour, but our palates may still crave a little taste of fall. This week’s savory recipe highlights a few amazing items from our market, including microgreens from our newest vendor Lifefood Gardens!

Garlic-Rosemary Mushrooms with Home Maid Ravioli

Ingredients:
3 Large cloves of garlic
Olive oil from Terra Savia
Mushroom assortment from Far West Fungi: Maitake, Shiitake, King Oyster
Salt and Pepper
Package of mushroom and roasted garlic ravioli from Home Maid Ravioli
Spicy variety of microgreens from Lifefood Gardens
Fresh rosemary from a neighbors bush (or Rainbow Grocery)

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Directions:

In boiling water, add raviolis (previously frozen). Boil on medium for roughly 8-10 minutes.

In a separate pan, heat olive oil. Add rosemary and chopped mushrooms. Once this is cooked down a bit on simmer, add garlic. Stir occasionally. It is important to use a larger pan so the mushrooms do not crowd and the heat is on simmer. This concoction should simmer until the raviolis are compete and the meal is ready to be served.

On a plate, place raviolis and drizzle olive oil, salt and pepper. Place sauteed mushrooms on top of the raviolis and sprinkle a small handful of spicy microgreens to complete the meal! Enjoy with fresh bread from Marla Bakery or Arizmendi Bakery, available each week at the market!

Support MCM While Shopping at Cole Hardware

Posted on by EmilyN in Blog | Leave a comment

Shop for a great cause next time you need to visit the hardware store! Thanks to a community partnership with Cole Hardware, you can help fundraise for MCM while shopping for things you already need!

How does it work, you ask?

When you’re checking out, just mention Mission Community Market (or our Group Number which is 21558), and 10% of your total bill will get kicked back to MCM. Pretty easy, right? You can even save and print the card below and stash it in your wallet to remind you to post your purchases to our account.

Community Partner Wallet Card- 1 We know where we’ll be going this year to get all our canning supplies, seeds, gardening supplies, kitchen gadgets, and so much more! If you’ve never taken a stroll through a Cole Hardware, check out one of their four locations and prepare to be amazed! They offer so much more than your average hardware store. Support your local non-profit community market while shopping locally!

Big thanks to Cole Hardware for their support and generosity.

Mercado Kitchen: Char-Broiled Asparagus

Posted on by BrittanyG in Achadinha Cheese Company, Mercado Kitchen, Recipes, Terra Savia, Twin Girls Farm, Zuckerman's Farm | Leave a comment

Mission Community Market is happy to welcome back Zuckerman’s Farm to the market! This beautiful 1,500 acre, multi-generational farm in Stockton brings a plethora of bright green asparagus to the market each week, as well as potatoes. Stop by the market this week, grab a bundle, and broil these babies for a tasty meal with the family!

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Char-Broiled Asparagus

Ingredients:
Bundle of jumbo asparagus from Zuckerman’s Farm
2-3 tbs Olive oil from Terra Sávia
1 Lemon from Twin Girls Farm, cut into wedges for serving
1/2 tsp Kosher salt and freshly ground pepper
1/2 cup of Freshly grated Capricious cheese from Achadinha Cheese Co.

Directions:
Preheat the oven to 400 degrees F. Gently break the bottoms off of each asparagus and lie in a foiled sheet pan. Drizzle olive oil, salt and pepper on top of the bundle and place in the oven; cooking for roughly 10-15 minutes. Once this time passes, remove the asparagus and sprinkle the cheese across all of the stalks. Add a dash of grated lemon zest for a light kick and place back in oven for 3-5 more minutes on broil. When removed, the stalks should be lightly crispy and the cheese just barely golden. Enjoy with a wedge of lemon and pasta alfredo (which you can also grab at Home Maid Ravioli!)