Blog

Chard Chips

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


Try this easy recipe for healthy baked chard chips from Tofu for Two with the rainbow chard from Blue House Farm. Yum!

Play Street and Music for All!

Posted on by Jeremy in Blog, Blue House Farm | Leave a comment

An excellent play day today at the Mission Community Market!

Community Music Center – Recorder Demos!
Obara rumba
DELICIOUS Sweet peppers from Blue House

We Want Your Photos!

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


Hey photographers (aspiring, novice and professional alike!)! The Mission Community Market wants your photos!

Join us at the Mission Community Market (every Thursday from 4-8 PM at 22nd and Bartlett Streets in the Mission) and start snapping photos! We’ll post all of your photos, but we’re sweetening the deal by offering the following prizes:

Best food photo wins $25 in groceries at the MCM.

Best activity photo wins a $25 Gift Certificate to Boogaloos!

Submit by posting to our Facebook fan page or email mcm@missioncommunitymarket.org with “PHOTO” in subject.

We can’t wait to see your photographs!

Shrimp with Spicy Pesto and Mango Relish

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


Here’s a delicious seafood dish from the author of BrokeAss Gourmet, featuring lots of delicious fresh herbs, which we know for a fact she picked up at the Mission Community Market! Be sure to check out Bob’s Fish and Poultry right next door to the MCM for great deals on fresh shrimp!

Farmers Market Breakfast Burritos

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

What better way to start the day than with a veggie-stuffed breakfast burrito? Stop by the MCM tonight to pick up fresh veggies from a variety of vendors, and farm-fresh eggs from Tomatero Farm. Wrap this yummy scramble up in warm whole-wheat tortillas and you’ve got a healthy, delicious and highly-portable breakfast!


Ingredients
1 tbsp extra virgin olive oil
1 red onion, diced
3-4 big pieces of rainbow chard, roughly chopped tough stems/veins discarded
1 red bell pepper, seeded and diced
1 heirloom tomato, cored and diced
1 carrot, shredded
1 zucchini, diced
6 eggs, lightly beaten
1/2 cup shredded white cheddar or jack cheese
1 large handful fresh cilantro leaves, chopped
salt and pepper to taste
4 large whole-wheat tortillas

Directions
Heat olive oil in a large frying pan over medium-high heat. Add onion and cook just until fragrant, about 1 minute. Add chard, bell pepper, tomato, carrot and zucchini and cook for 3-4 minutes, or until chard begins to soften. Add eggs and cook, stirring occasionally, until eggs scramble. Turn off heat and gently stir in shredded cheese and cilantro. Season with salt and pepper to taste.

Roll egg mixture up in tortillas with guacamole, sour cream, hot sauce or whatever else you like in your burritos. These are also perfectly delicious without added condiments.

Makes 4 large breakfast burritos.