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That’s Amore! per la comunita!

Posted on by Jeremy in Blog | Leave a comment


For his love of and commitment to the community, Paul Geffner, owner of Escape from New York Pizza, has been given the Certificate of Honor (video of commendations) from Supervisor Campos and the City of San Francisco. Paul has done amazing work for the community with improving 22nd Street public space and starting the Mission Community Market, all after years and years of support for local artists, poets and his employees. Thanks Paul! An honor well-deserved. Check out the local artistry and leave a tip at EFNY on 22nd and Bartlett.

Mission Community Market goes Boom! In San Francisco Magazine

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Spaghetti in a Cream Sauce with Chilies and Spinach

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Recipes | Leave a comment


This easy dish really is testament to the fact that if you keep your refrigerator stocked with a few high quality, fresh ingredients, throwing a delicious dinner together can be a snap.

Pick up some fresh chilies (poblanos, jalapeƱo, chilaca–whatever you like) at the MCM’s Blue House Farm booth. Grab a little fresh spinach and a bulb of garlic from Happy Boy Farms and some chicken breasts or fresh sausage links from the Mission Market’s Fish and Poultry counter right next door. Just add pasta and you’ll have a delicious budget gourmet meal that can easily feed a group.

Ingredients

16 oz. dried spaghetti
3 tbsp extra virgin olive oil
3 sliced grilling sausages or 2 boneless, skinless chicken breasts, sliced
4 cloves garlic, chopped
1-2 seeded, diced fresh chilies (keep the seeds intact for spicier pasta)
salt and pepper to taste
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1 cup half-and-half

Directions

Boil the spaghetti in salted boiling water according to package directions until al dente.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the sliced sausages or chicken breasts and cook for 2-3 minutes. Add the garlic and chopped chilies, season with salt and pepper to taste and stir well to integrate. Cook mixture 1-2 minutes, making sure to watch the garlic carefully to make sure it doesn’t burn.

Once the pasta has finished cooking, drain it and add it to the pan. Mix well using tongs and toss it around to coat the pasta with the now-seasoned oil. Add the baby spinach and toss with the pasta, encouraging the spinach to wilt slightly.

Reduce heat to medium-low, sprinkle Parmesan over pasta and toss well. Add the half-and-half and continue tossing the pasta as the half-and-half and Parmesan thicken into a creamy sauce. Once sauce is rich and thick, taste for salt and season once more if necessary.

Serve hot.

Serves 4-6.

Vegan Persimmon Bread

Posted on by Mission Community Market in Arata Farm, Blog, Recipes | Leave a comment



Fresh persimmons (like the ones from Arata Farms) can be somewhat mystifying and even a little intimidating if you’re new to them. Firm on the outside with a tender flesh, they look like an orange tomato but have a taste that is sweet, rich and satisfying.

In this easy, vegan quick-bread recipe (adapted from this one from Fat Free Vegan), persimmons get the banana bread treatment. The bread is moist and sweet enough without it, but if you’re craving icing, whisk together 1/3 cup powdered sugar, a few drops of vanilla and a splash of soy milk for a quick glaze to drizzle over the top.

Ingredients

1 1/4 cups fresh persimmons, chopped finely
1 tablespoon lemon juice
2 tablespoons canola oil or unsweetened applesauce
1/2 sugar, Sucanat or agave nectar
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
pinch teaspoon salt
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F. Lightly grease a medium loaf pan.

In a small bowl, use the back of a fork to smash the chopped persimmons. Stir in the lemon juice, oil or apple sauce, and sweetener. In a large bowl, combine the remaining ingredients, except for raisins and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired.

Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35-45 minutes. Allow to cool for 10 minutes and then remove from the pan. Cool completely before slicing and serving.

Makes about 12 servings.

Strawberry Season is Still Here…

Posted on by Mission Community Market in Blog, Yerena Farms | Leave a comment


…but not for long!

Make the most of these sweet jewels before the season is over next month by hitting up Yerena Farms today at the MCM and picking up some gorgeous red strawberries! They’re wonderful in salads, as a healthy snack or in desserts.

Speaking of desserts, we want to give this one from Smitten Kitchen a try. Yum.