Pics from 10/7

Posted on by Jeremy in Blog | Leave a comment
 Mission Beacon Youth – Open Dance Space
Cascada de Flores
 Mission Girls fundraising and creating dia de los muertos altars
 Sheila Chung-Hagen of Supervisor Campos’ office, discussing Mission Streetscape Plan

Basil: More Than Meets the Eye

Posted on by Mission Community Market in Blog, Sensory Revolution | Leave a comment

Basil, which happens to be a main ingredient in Sensory Revolution‘s Sensational Seasonings green herbal mix, is much more than just a tasty garnish. See below in this excerpt from a great article from Health Food Harvest for the surprising and impressive healing powers of the humble green herb.

The Nutrients in Basil

Basil is an excellent source of a variety of key nutrients, particularly vitamin C, calcium, vitamin A and phosphorus. Furthermore, basil is a useful source of magnesium, potassium and iron.

Basil has a long history of use in cooking, going back even to the Greek civilization, and probably beyond. This herb is believed to have significant health effects, particularly in improving cardiovascular health. Furthermore, basil is a particularly good source of vitamin A, which is a key nutrient for strong eyesight, plus healthy skin and hair. Basil contains high concentrations of carotenoids such as beta carotene, and these substances are converted to vitamin A in the body. Beta carotene offers even stronger benefits than vitamin A alone, and it is known to be a powerful antioxidant.

The importance of antioxidants revolves around their ability to help prevent the cell damage that occurs from free radicals in the body. Free radicals are a natural presence in the body, however, if they get out of control they are thought to cause cell damage that can lead to cancer. Some reseachers now claim that the damage done by these free radicals can be reduced or prevented by eating a diet that is rich in antioxidant vitamins such as beta carotene.

[from: Health Food Harvest, ©2005-2007 Roy Thomsitt All Rights Reserved]

Roasted Anaheim Chili Sauce

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

Blue House Farm has absolutely gorgeous, fragrant green Anaheim chili peppers right now. Long, slim and pointy, these peppers are perfect for roasting and offer just a tiny kick.

This easy piquant sauce comes together in just a few minutes and showcase the peppers’ tendency to become sweet and tender when roasted, making for a silky-textured condiment that is lovely on eggs, tacos, grilled meats or as a sauce for enchiladas.


4 green Anaheim chili peppers
4 cloves garlic, smashed
1 handful fresh cilantro leaves, roughly chopped
2 tbsp extra virgin olive oil, plus more for chilies
3 tbsp half-and-half
1/2 tsp each salt and pepper


Preheat broiler to high. Drizzle whole peppers with olive oil and place on a baking sheet. Broil for 7-8 minutes on each side or until skin becomes very soft and lightly charred.

Under cool running water, slip the peppers’ skins off (they should come right off–if they don’t, put them back under the broiler for a few minutes). Discard the stems and remove the seeds if you prefer a milder sauce (keep them in if you like spicy flavors). Chop the chilies roughly.

Puree the chilies with the rest of the ingredients in a blender or food processor. Sauce will keep for up to 5 days, sealed in an airtight container.

Makes about 1 1/2 cups sauce

Cooking Fresh Heirloom Beans

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

One of the most unique items at the MCM are the fresh heirloom beans from Yerena Farms. They look like large wax beans with a very firm pod shell speckled with brown, pink and beige. Pop open the pod and you’ll usually find between five and seven large fresh beans with a distinctive flavor that has been preserved and and cultivated for many generations–much like heirloom tomatoes. Separate the beans from the pod (a great activity for kids to participate in!), place in a strainer or colander and rinse well. Since the beans are fresh, there’s no need to soak them–they’re ready to cook once they’ve been rinsed.

To cook 2 cups of fresh heirloom beans, chop up an onion and a few cloves of garlic. Heat 1-2 tablespoons of extra virgin olive oil in a large pot over medium heat and add the onions and garlic and cook until very fragrant, 2-3 minutes. Add the rinsed beans and enough water to cover, plus an inch or two. Add plenty of salt and pepper and fresh herbs or spices if desired (Try Sensory Revolution’s‘s Sensational Seasonings Green herb mix), stir well and cover the pot. Bring the mixture to a rapid boil and then reduce heat to medium-low. Simmer mixture covered for 45 minutes to an hour. Taste a bean to check done-ness. Beans are done when they can easily be chewed.

Once the beans have been cooked, use them in burritos, enchiladas, soups, salads or as they are for a healthy, protein-rich meal/side dish. Enjoy!

Apple-Goat Cheese Quesadillas with Raspberry Salsa

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

One of the most exciting things about early Fall (more exciting than the new school year, even more exciting than Halloween!) is the plenitude of crisp fresh apples available. These gorgeous jewels make it extremely difficult to make it all the way home from the MCM without reaching into my Ecobag and devouring a juicy apple from Hale Apple Farm. On the rare occasion that self-control prevails, I immediately make this easy yet impressive-looking quesadilla, topped with raspberry salsa (made with fresh raspberries from Yerena Farms and ripe tomatoes from Tomatero Farm). It’s a great dish to throw together for unexpected guests and makes a lovely vegetarian entree, but can also be sliced into thin wedges and served as an attractive appetizer.


8 6” corn tortillas
2 medium-size, sweet apples, such as Braeburn or Fuji, cored and sliced thinly
8 tbsp. soft goat cheese
about fresh raspberries
1 small handful cilantro, chopped finely
2 tomatoes, cored and diced
1/2 jalapeño, diced finely, seeds discarded if you prefer a milder salsa
juice of 1 lime
salt to taste
freshly ground black pepper
1 tbsp extra virgin olive oil


Place raspberries, cilantro, tomato, jalapeño, lime juice and salt into a food processor or blender. Puree until just slightly chunky with green flecks. Alternatively, chop everything very finely using a sharp chef’s knife. Set aside.

To assemble the quesadillas, spread each tortilla with a tbsp of goat cheese. Sandwich a few slices of apple and a few grinds of black pepper between two tortillas. Press gently to adhere the top tortilla to the bottom one and the filling. Repeat until 4 quesadillas have been assembled.

Heat olive oil in a frying pan or grill pan over high heat. Cook quesadillas, working in batches as necessary, for 2-3 minutes on each side or until tortillas are crispy and golden and cheese has softened.

Cut into wedges and serve with the raspberry salsa.