We’re so lucky to have the bay area’s best musicians right in our neighborhood! Come this Thursday (tomorrow!!) to hear Jimbo Trout (4pm) and Santos Perdidos (6pm).
Jimbo Trout – Hillbilly bebop boogie from around the way. JimBo has lead JimBo Trout and the Fishpeople since 1992 with his hard, fast picking on the guitar and banjo, raw vocals and mic-ready wit. Find the Mission’s own Jimbo Trout kicking off our market this week! 4pm.
Santos Perdidos is an acoustic latin band based in the heart of the Mission, playing an eclectic mix of Son Cubano, Rumba Española, Bolero, and Afro-Peruvian Lando. Check them out at Yoshi’s tonight or the market tomorrow! 6pm.
Every street needs its food and every home its noodle. Now you can have both! Hapa Ramen joins the Mission Community Market this Thursday! Make traditional ramen into a modern masterpiece in your own home, with take-home kits of organic meats, local vegetables, one-of-a-kind noodles and Hapa’s unparalleled craft. Come welcome Richie, Susanna, Kevin, Sky, and Svet the Mission Community Market! This Thursday 4-8, and onward!
Figs are delicious eaten ripe by themselves or drizzled with a tiny bit of honey to emphasize their sweetness. The classic pairing of figs with prosciutto is one of our favorites, the salty richness of the ham being the perfect counterpoint to the sweet and floral fruit, however, figs are also very versatile. Pick up some beautiful figs from Arata Fruit Farm this week and try grilling them (halved) skewered with cubes of lamb leg. When done, drizzle with some reduced balsamic, olive oil, and chopped mint.
Try tossing some just cooked pasta into a pan with garlic and chiles cooked with bacon and then top with quarters of fresh fig (either raw or broiled briefly with olive oil) chopped parsley, and grated parmigiano. Or you could update the classic dish of figs and prosciutto to make an elegant hors d’ oeuvre or first course. Take a few slices of prosciutto and spread them out on a baking sheet and bake at 350º until crisp, only a few minutes. Slice figs into flats about a quarter inch thick and top with small spoonful of goat cheese (or your favorite blue cheese, you could also add a drizzle of honey here if you’d like), and crack the prosciutto on top. Top with with a few pieces of arugula (or watercress) and drizzle with olive oil and cracked pepper, et voila!
Great SF Chronicle article on Adriana Silva of Tomatero Farm
Watsonville — – It’s 6 a.m. sharp on a Wednesday, and the tight-knit crew at Tomatero Farm is already at work on a fog-shrouded parcel of land on the Central Coast. Some young, some old, all energetically chatting with one another in their own dialect of Spanglish, their faces peeking out from under wide-brimmed sun hats and layers of hooded sweatshirts…