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MCM Returns for 2017!

Posted on by Jeremy in Blog | Leave a comment

We are excited to come back to 22nd Street on March 16, 2017! Join us this Thursday as we celebrate MCM’s return and a ribbon cutting for La Placita, the new public space on Bartlett!

La Placita Construction is Complete! Join the Ribbon Cutting March 16th

After years of community planning, surveying and the weekly placemaking efforts of the Mission Community Market, La Placita will provide a beautiful, safe and much needed public space in the heart of the Mission. The goal for the plaza is to create a flexible urban space that can provide opportunities for gathering, meeting neighbors and celebrating the diversity of the Mission District.

Ongoing programming and activation of La Placita is inspired by the community surveys and outreach in the Mission Community Assessment & Youth Engagement Project thanks to the generous support of the San Francisco Foundation. The new space will also offer opportunities for community gatherings like the Mission Community Market, as well as smaller neighborhood activities, health fairs, fundraisers and play activities.

Email us you’re interested in hosting an event in La Placita or would like to join us in organizing for a “Community Benefit District,” to promote local businesses, clean and activate our neighborhood streets.

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Jet Martinez & the Unicornio

Posted on by Valentina Cekovski in Artists, Blog, Jet Martinez, murals, public art | Leave a comment

unicornioOne of the (victimless) tragedies of the Mission Market building was the tearing down of the replica of the Mission’s first mural and Jet MartinezAmate Mission. But like a unicorn rising from the ashes, Jet brought us a new piece for Bartlett.

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From Jet: The concept of “Unicornio de la Misiòn,” at Bartlett and 22nd, is a continuation of Jet Martinez’s work inspired by Mexican folk art forms. In this piece, the floral work will be reminiscent and inspired by enameled floral patterns on copper plates from the state of Michoacan in Central Mexico.  

The main subject, the unicorn, is meant as a symbol of magic and chaos.  While there is no specific reference to unicorns in Mexican lore or in the Mission, there is a strong appreciation for magic and the unexplained in both communities. The piece is lighthearted while at the same time exquisitely executed.   

Thank you Jet for bringing beauty to Bartlett and cherishing our neighborhood through your art. The mural is funded by a San Francisco Community Challenge Grant. Thanks to the SF Arts Commission, SFMTA and Casa de la Raza for their support.

Mercado Kitchen: Cupboard Quinoa

Posted on by Valentina Cekovski in Blog, Blue House Farm, Far West Fungi, Mercado Kitchen, Moua's Farm, Recipes, Shoup Farms, Tomatero Farm, Twin Girls Farm | Leave a comment

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!

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QUINOA INGREDIENTS

– 2 cups quinoa
– olive/coconut/avocado oil (your favorite oil will do – sesame oil adds a nice robust flavor)
– 4 cups low sodium chicken broth or water or a veggie (more broth more flavor!)
– 1 medium sized yellow onion
– 3 celery ribs (a celery “stalk” is the whole thing – the ribs are the “arms”)
– salt/pepper/cumin to taste
– 2 bay leaves
– fresh thyme sprigs or dried thyme
– 1 lemon
– 1/4 red onion
– 1 avocado
– cherry tomatoes, halved

Heat a soup pot on medium until warm; add oil and let it simmer; add yellow onions, salt and pepper, and stir just once until coated in the oil; after 1 minute add celery; let simmer until aromatic, about 5 minutes.

Add quinoa, broth/water, bay leaves, increase heat to high and cover so it boils. Add thyme (full sprigs work – about 3-4, if using dried thyme a few pinches will do), remove lid and reduce to low heat.

After a few minutes keep lid half on and monitor (burning the pot is the worst! You’ll waste so much delicious quinoa). Stir after 5 and ten minutes to make sure it’s not sticking. Should take 15-20 minutes. Quinoa will sprout a nice white ring and water will be mostly gone.

Sautéed side veggies

– dried oregano
– mushroom (portobellos work great), cubed
– white onion, halved then quartered
– red/orange peppers, halved, quartered, halved again

Season veggies in a large bowl with olive oil and your favorite spices. We used oregano here to add a variety of flavor but cumin, rosemary, and thyme also work!

Heat pan on M-L heat. Let pan warm up, transport veggies from bowl to warm pan and simmer for about ten minutes. I like mine al dente :)

Serve warm next to quinoa. If quinoa still has some time to go, keep s very low flame on the veggies or cover with tin foil.

Mercado Kitchen: Valentina’s Veggie Medley

Posted on by Valentina Cekovski in Blog, Blue House Farm, Far West Fungi, Mercado Kitchen, Moua's Farm, Recipes | Leave a comment

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 is incomparable and not to be taken for granted. From a variety of greens to colorful root vegetables, we still have a lot of produce options before spring rolls around. Don’t get discouraged. Focus on finding amazing fresh ingredients (found at your local farmers’ market) and the meal practically makes itself. Here is a veggie medley inspiration for you. Modify as you like!

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This meal was made in 3 parts. Makes 3-5 servings, depending on how hungry you are!

Prep Time: 30 mins. Cook Time: 1 hour.

Root Medley

  • 1 Bunch Golden Beets
  • 1 Bunch Red Beets
  • 1 Bunch Carrots
  • Olive Oil
  • Salt + Pepper
  • Red Pepper Flakes
  • Lemon Zest

Cut off Beet greens and put aside for Sautée (later). Cube beets and carrots to similar size. Mix in bowl with olive oil, salt, pepper, red pepper flakes, and lemon zest. Spread evenly on cooking sheet. Bake in Oven at 365° F for 45-50 mins.

Roasted Brussel Sprouts

  • 3-4 Cups of Brussel Spouts
  • Olive Oil
  • Salt + Pepper
  • Red Pepper Flakes
  • Lemon Zest
  • 2 Tablespoons Nutritional Yeast or Parmesan Cheese

Clean and chop Brussel sprouts in half, if desired. I find it absorbs more flavor when they are chopped in half but usually just chop the bigger brussels. Mix in bowl with olive oil, salt, peeper, red pepper flakes and lemon zest. Spread evenly in cooking pan. Sprinkle nutritional yeast/ parmesan cheese on top. Cover in aluminum foil and poke a few holes in foil for ventilation. Cook covered in oven at 365°F for 30 mins. Uncover, stir it up a bit and cook for another 30 mins! Yum.

Beet Green Sautée

  • Beet Greens from your 2 Bunches of Beets
  • 1/2 Cup Pine Nuts (Or Walnuts)
  • 1-2 Cups of Shitake Mushrooms
  • 1 Medium Onion
  • 3 Cloves Garlic
  • Olive Oil
  • Salt + Pepper

Sautée can be done while everything else bakes! Yay for time-saving.

Chop up onion and garlic and start the sautée with Olive oil on Medium heat. Add Shitake Mushrooms and pine nuts and let cook about 5-7 minutes. Chop up beet greens and add to your sautée. They cook down a lot! Add your salt, pepper and other herbs you like to taste! Cook ’til beet greens have cooked down a bit but are not soggy (about 5-8 minutes more).

Now that you have your three components, add them in equal parts on top of rice or lentils. And enjoy! 

 

 

Mercado Kitchen: Pumpkin Chocolate Chip Cookies

Posted on by Valentina Cekovski in Bisou Chocolate, Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

Pumpkin Chocolate Chip Cookies

by Anna of Three Babes Bakeshop

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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 the insides.

Lay the two sides cut-side down on a rimmed baking sheet or in a large baking dish, and add just enough water to the dish to submerge the pumpkin in about ¼-1/2 inch of water, depending on what your pan will hold.

Bake until fork tender, about 1 hour, checking occasionally, and adding more water as needed. Let cool.

Scoop the pulp from the roasted pumpkin and puree in a food processor or blender until smooth. You will have more than enough for this recipe, so use for more cookies, or freezer and use later for pumpkin soup, pumpkin bread, or pumpkin pie!

 

For cookies:

1 cup unsalted butter, or two sticks, softened

½ cup sugar

¾ cup plus 2 Tablespoons brown sugar

2 eggs

1 teaspoon vanilla

1 cup pumpkin puree from fresh pumpkin!

3 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 cups chopped dark chocolate, or semisweet chocolate chips

 

Heat the oven to 350ºF. Spray cookie sheets with nonstick spray or line them with parchment paper.

Beat the butter until smooth using a standup mixer fitted with a paddle attachment, or simply in a bowl with a whisk. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

Separately, in a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate by hand.

Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

 

Yield: Approx. 60 cookies

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