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

Mercado Kitchen: Tortilla de Patatas (Spanish Omelette)

After last week's gazpacho recipe, I thought I'd share another one of my favorite dishes I came across when I lived in Barcelona. Tortilla de patatas is a staple in Spanish households and perhaps one of the best-known Spanish dishes. Locals Read more

New Vendor: Rhizome Urban Gardens

Posted on by EmilyN in Blog, Vendor of the Week | Leave a comment

photo 4We’re thrilled to introduce a new vendor to the market: Rhizome Urban Gardens!  Rhizome Urban Gardens is a worker-owned cooperative that designs, installs, and maintains organic gardens and landscapes. Though creating landscapes that are beautiful, ecologically sound, and food-producing, they can transform any space into an oasis!

At MCM, Rhizome will sell seedlings, starts, dish gardens, and creative plant arrangements. You can also pick the brains of the incredibly knowledgeable team behind Rhizome Urban Gardens for gardening tips, or perhaps even hire them to landscape your yard, incorporating the fundamentals of permaculture into your garden and your home.

Last week was their first week out at the market, so come on down this Thursday to say hello and welcome them to MCM!

photo 1

photo 3

Mercado Kitchen: 3-Ingredient Pomegranate Pistachio Chocolate

Posted on by Mission Community Market in Blog, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | 1 Comment

This recipe was inspired by the arrival of pomegranates from Twin Girls Farm! Now, if you’re like me you’ve always had a love/hate relationship with pomegranates. They taste amazing but there’s the special challenge of getting at those delicious seeds. The juice gets everywhere, not to mention those funky thin membranes. But I’ve always found that if I just throw on my oldest stains-are-ok shirt and go along with it it pays off, because they’re just so good.

In addition to being delicious, the juice from pomegranates is chock full of health benefits, including high antioxidant power, benefits to cardiovascular health, and there is even some evidence of anti-cancer properties.

Read more

Know your Peppers with Happy Boy Farm

Posted on by EmilyN in Blog, Happy Boy Farms, Mercado Kitchen | Leave a comment

When I asked Ash of Happy Boy Farm to talk to me about the difference between Padrón and Shishito Peppers, she exclaimed, “Well, for starters, they come from two totally different parts of the world!”

To the naked (and uninformed) eye, baskets of these two small green peppers often found at MCM this time of year might appear indistinguishable. But guess what–they each have quite a story to tell, with properties that make them unique. I decided to delve into the history behind these two fraternal twin peppers a little more to find out what makes makes them special.


Padrón Peppers

The most famous produce of the Spanish city Padrón are its peppers. Franciscan monks first brought pepper seeds to the area from Mexico in the 16th century, which then were adapted to the soil and climate of the area.

Most of the peppers taste sweet and mild–like tiny bell peppers–though some are particularly hot and spicy, which can give some special character to a dish prepared with these little guys. The popular Spanish saying,“Os pementos de Padrón, uns pican e outros non” meaning “Padrón peppers, some are hot and some are not” captures this sentiment perfectly. Although it’s not always the case, some have found that the peppers grown later in the season (towards August and September) tend to contain more capsaicin–and thus are spicier–than the grown in June and July. A couple sources I found said that about one in every 20 peppers will be hot, and the rest will be mild. However, sometimes you’ll get a basket with a slightly higher ratio. It really is a game of spicy roulette when you eat these peppers!

Shishitos on the other hand, come from Japan, halfway around the world, as Ash told me.

shishitos at market

Shishito Peppers

 The Shishito pepper is small and finger-sized, slender, and thin-walled. The name refers to the fact that the tip of the chili pepper looks like the head of a lion (“shisho”) and in Japanese it is often abbreviated as Shishitō.

Though apparently some varieties of Shishitos do form capsaicin and become spicy, Ash assured me that I wouldn’t find a spicy pepper in my basket–and I didn’t. The peppers generally become spicy in hot, dry conditions, and we won’t often get such weather here. According to Ash, Shishitos are also more “buttery” than their Padrón counterparts.

The easiest way to tell them apart is the fact that the Shishitos are usually more slender and wrinkly, while Padróns tend to be fatter, and have an appearance more similar to Jalapeños.

Lucky for us, both varieties of peppers cook up easily and with much the same simple preparation–toss them in a glass baking dish with some olive oil, coarse salt, and black pepper, and bake for about 20-25 minutes at 350 ° F until slightly browned in parts. It doesn’t get much easier than that! I like to sprinkle them with some goat cheese or feta if I have it on hand.

Enjoy the rest of our San Francisco summer, and happy pepper picking!

Featured Vendor: Boffo Cart!

Posted on by EmilyN in Blog, Boffo Cart, Vendor of the Week, Vendors | Leave a comment


If you haven’t yet had a chance to taste some of the delicious dinner options from Boffo Cart, you’re missing out on some of the best food that MCM has to offer.

Operated by Rhasaan Fernandez of Sam’s Log Cabin in Albany, this street food vendor joined the market in April 2013. Boffo Cart offers a unique menu each week that has something for everyone–vegetarians and omnivores alike. The best part is, everything is made with organic, in-season produce. Rhasaan makes his own calzone and piadina dough, and can often be found shopping for his ingredients from the MCM vendors before the market. Come on down to see what this talented chef has whipped up with all the produce from the vendors you’ve come to know and love.

Featured on the Boffo menu this week:

  • The Italian Chopped Pork Sandwich (Pasture raised pork seared with onions, marjoram & basil)
  • Piadina (thin homemade Italian flatbread) with tomato, basil & mozzarella
  • Eggplant Parmesan Calzone with a twist, featuring Japanese eggplant, thai basil, tomato, and bird chilies
  • Panini with Gypsy peppers, onions & mozzarella

Get on down to MCM this Thursday 4-8pm, and come hungry!


Jarred Spring Garlic Dressing w/ Roasted Potatoes & Peppers

Posted on by Dana Crary in Blog, Blue House Farm, Happy Boy Farms, Jarred SF Brine, La Cocina, Mercado Kitchen, Recipes | 1 Comment

Photos taken by Daniel Sullivan Jr. Instagram: @dsulliphoto


Emiliana Puyana from Jarred SF Brine aims to positively impact the world through tasty, crunchy pickles. After growing up in Venezuela, Emiliana pursued her love of food by attending the Culinary Institute of America in New York. Now she has created Jarred SF Brine, a pickle business that operates out of La Cocina using local and sustainable fruits and vegetables picked at the peak of their seasons.


Before talking with Emiliana, we didn’t know much about cooking with pickles. Pickles are usually eaten straight out of the jar, right? Thankfully Emiliana has a wealth of knowledge about easy ways to pep up everything from salads to cocktails using her delicious creations. She offered the inspiration for this recipe and has many more ideas to give. Check out the recipe page of her website, or better yet, stop by her stand at MCM this thursday to taste her pickles and ask for some inspiration on how to cook with them.


This Pickled Spring Garlic Dressing recipe can be used in endless ways–try it as a seafood marinade or for dipping artichokes. We decided to roast Fingerling Potatoes from Happy Boy Farms thanks to their buttery texture and thin skin which doesn’t need to be peeled. For a little smokey spice, we added Padron Peppers from Blue House Farm. You can find the full recipe after the jump.  Read more