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!
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!
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
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)
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!
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.
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.
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!
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.
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!)