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

Shop Whole Foods Potrero and Castro to Support MCM

Thanks to Whole Foods Market, when you shop at the Potrero or Market-Castro stores, bring in your own bags for groceries and you'll have the option of receiving a 5¢ credit (per bag) or to donate the 5¢ to MCM. Read more

Mercado Kitchen: Quick Persian Pickles

If you haven't picked up cucumbers from Blue House Farms yet, now is the time. Quick pickling the cucumbers is simple and results in sweet, tangy pickles that are perfect on kabobs, in burgers, or thrown on salads. They're easy Read more

Strawberry Bonanza at MCM!

Posted on by LaurenG in Blog, Blue House Farm, Tomatero Farm, Vendors, Yerena Farms | Leave a comment
From the Top: Albion, Rosa, Eclaire, and Seascape Strawberries

From the Top: Albion, Rosa, Eclaire, and Seascape Strawberries

Strawberries may possibly be the most plentiful summer fruit at the market these days. Many people don’t know that there are actually several varieties of strawberries, and those of you who do might wonder how to choose between them! Well, you can’t really go wrong with any of these delicious offerings, but, there are indeed a couple key differences amongst them.  Thank you to Spencer from Tomatero Farms, Minnie from Blue House, and Sylvia and Justice from Yerena Farms for breaking down the features of the strawberry varieties they bring to market…

Albion – These big guys are one of the most common commercial strawberry varieties grown in California, particularly in the northern parts.  They are firm, hollow, and more sugary than other kinds of strawberries. Minnie from Blue House said that Albion is a “classic, sweet, juicy red berry which is great for baking or snacking.”

Chandler – The most commonly grown variety across the United States, Sylvia from Yerena says that they are “the most juicy.” Although we do not have one pictured above, Chandler’s vary from being long and wedge-shaped to large and conical.

Éclair – With their early season productivity a big plus for farmers, Sylvia likes this variety for their light sweetness.  Typically, she says, they are white on the inside.

Rosa – Another great choice, Spencer describes the Rosas as “smaller and juicier” with a more tropical flavor that is reminiscent of pineapple.

Seascape – Developed at UC-Davis, this variety is hearty and resistant to many diseases that can afflict strawberries while they are growing.   Sylvia says the Seascapes are “sweet, with a little bit of sourness.”

Sweet Ann – A newer variety on the strawberry scene that is making waves for being very flavorful, Spencer calls them “big, very sweet, and more juicy” than other varieties. They are larger, with medium firmness, and can have a sharper conical shape.

So next time you are at the Mission Mercado, keep an eye out for these varieties and don’t hold back–ask the farmers which berry is right for you!

Mercado Kitchen: Peach Galette

Posted on by LaurenG in Blog, Mercado Kitchen, Twin Girls Farm | Leave a comment

Galettes always look so fancy and beautiful, so I felt very intimidated to try make one on my own. You have probably seen a galette before – they’re more free-form than a fruit tart, with a simple, flat butter crust. They are very popular in France, both in their savory and sweet forms. With the help of my roommate (whose mother is a galette afficianado), I decided to rise to the challenge, inspired to make a sweet galette by the incredible peaches we’ve had from Twin Girls Farm in the recent weeks.

Peaches from MCM!

Peaches from MCM!

You’ll need

  • 2 – 3 peaches
  • 1 ¼ cup flour
  • 1 tbs sugar
  • ½ tsp salt
  • ½ cup butter
  • 3 TBs ice water Read more

People of MCM: Chris

Posted on by LaurenG in Blog, Blue House Farm, Chaac Mool, People of MCM, Peter's Kettle Corn, Roli Roti, Shrimp & Love, Tomatero Farm, Twin Girls Farm, Vendors | Leave a comment

peep o week

Chris regularly comes to MCM with his family. The rest of the family was feeling a little camera-shy, but they all love visiting the market!

Where do you live? Noe Valley

How often do you come to the MCM? Twice a month, after picking up the kids at the Friends School nearby.

What are you buying? We always stop for kettle corn at Peter’s Kettle Corn!  Today, we got fruit from Twin Girls, carrots and berries from Tomatero, some other veggies at Blue House. Sometimes we get a chicken from Roli Roti, or dinner from Chaac-Mool.  We’ve also bought the ceviche from Shrimp & Love Ceviche.

What’s your favorite part of the market? It’s very convenient and friendly. We love the live music, too.

What’s the best kept secret at MCM, or something you would like people to know about? We tell all our friends to stop by, because you can easily find a parking spot on Valencia towards the beginning of the market.

Meet our new intern Dana!

Posted on by EmilyN in Blog, Internship | 2 Comments

Hey everyone!

My name is Dana and I will be an MCM Intern this summer. Having spent some time as a Mercado volunteer and shopper, I am super stoked to be joining the team and contributing behind the scenes and on Thursdays. I’ve had a serious passion for healthy, fair, good food for as long as I remember. As with most foodies, this passion started as a love of cooking and eating and has morphed into a desire to make change within America’s food system by deepening consumers’ relationships with the food they eat. I can’t wait to be a regular part of the connections between producers and the public at the Mission Mercado. I’ll also be contributing to this blog regularly with vendor features, recipes, and more.

I spend my time between my job slinging deliciousness as a cheesemonger at Mission Cheese, delighting my roommates with home-baked cookies, and cooking up the treasures I discover at MCM.

Keep an eye out for my future posts and I’ll see you Thursdays at Bartlett & 22nd!

Mercado Kitchen: Roasted Beets & Sauteed Beet Greens

Posted on by EmilyN in Achadinha Cheese Company, Blog, Blue House Farm, Mercado Kitchen, Recipes, Terra Savia | Leave a comment

Most people compost things like beet greens and chard stems, but lots of unloved vegetable parts can actually be quite culinarily useful, not to mention tasty! These gorgeous beets are from Blue House Farm, and this simple recipe for roasted beets with wilted greens will show you how to utilize just about all of your beets.

IMG_0457

What you’ll need:

1 bunch beets with greens attached
1 shallot, chopped
1/4 cup olive oil from Terra Savia (divided)
2 cloves garlic, minced
1 Tablespoon red wine vinegar or the juice of 1 lemon
Salt & peepper to taste
Capricious cheese from Achadinha Cheese Company (or other hard cheese) Read more