Recipes | Mission Community Market

Spotlight on Jerk 'N Pickle

We've got so many great new vendors at the market this season! One of our newest vendors at the market is Jerk 'N Pickle, offering an array of pickles and beef jerky, from spicy to sweet to savory! Currently this Read more

Mercado Kitchen: Linguine with Zucchini and Mint

As spring begins to move into summer, more and more vegetables and fruits are popping up at Mission Community Market each Thursday. This past week Tomatero Farm introduced the season's first zucchini and yellow summer squash, while Blue House Read more

Spotlight on Crystal Eyes

By now, many of you know that Mission Community Market is no ordinary farmers market. Besides fostering community, promoting family health, and engaging local youth, our market helps local businesses thrive. MCM diversifies our vendors, reducing competition and providing Read more

Mercado Kitchen: Linguine with Zucchini and Mint

Posted on by BrittanyG in Blog, Blue House Farm, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Tomatero Farm, Twin Girls Farm | Leave a comment

zucchinimintAs spring begins to move into summer, more and more vegetables and fruits are popping up at Mission Community Market each Thursday. This past week Tomatero Farm introduced the season’s first zucchini and yellow summer squash, while Blue House Farm across the way had bundles of fresh mint… If you’ve never combined zucchini and mint together, this week’s recipe is a must try! The sweetness of the zucchini is highlighted by the mint when sauteed in fresh olive oil. Combined with Home Maid Ravioli‘s fresh pasta, this dish can be served during spring and summer when the temperature rises and our palates crave cool, sweet flavors.

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Linguine with Zucchini and Mint

Ingredients:
4 zucchinis from Tomatero Farm
1 cup of olive oil
4 cloves of garlic, finely chopped
1 bag of fresh pasta from Home Maid Ravioli
3/4 cup fresh mint from Blue House Farm, finely chopped
1 tbs. finely grated fresh lemon zest from lemons at Twin Girls Farm
Juice from 1/2 of the zested lemon
Salt and pepper to taste

Directions:
First, slice the zucchinis very thin, similar to the shape and size of the linguine you will be combining it with.

Heat the cup of oil in a heavy skillet over moderately high heat until hot, but not smoking. Fry the sliced zucchini in three separate batches, stirring occasionally, until soft, pale, and slightly golden (about 3-4 minutes per batch). Transfer the lightly fried zucchini by a slotted spoon to paper towels to absorb excess oil.

Once all of the zucchini has been fried, add the chopped garlic to the remaining oil and slightly brown to infuse the flavor into the oil. Remove skillet from heat.

Cook pasta in a 6-8 quart pot of boiling salted water, uncovered, until al dente. Reserve 1 cup of the cooking water. Drain pasta in a colander and transfer to a large, shallow bowl.

Toss pasta with garlic oil, fried zucchini, mint, zest, lemon juice, salt, and pepper. Add some of the reserved cooking water to moisten if necessary. Continue to salt to taste. Serve with warmed bread from Marla Bakery.

Mercado Kitchen: California Marinated Artichokes

Posted on by BrittanyG in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm, Twin Girls Farm | Leave a comment

Spring weather is here which means it’s time to drag out that barbecue, wipe it off, and heat it up! At MCM you can now find Blue House FarmTomatero Farm, and Zuckerman’s Farm offering an array of seasonal, local veggies perfect for grilling. Although you can roast almost any vegetable, this week’s recipe highlights the flowering artichoke drenched in healthy oils and grilled (or roasted in the oven) to a crisp, hearty perfection.
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You probably have a bottle of olive oil sitting on their counter for use during cooking, but what you may not know is how beneficial olive oil is to one’s health. A study conducted by the New England Journal of Medicine found that those who ate up to four tablespoons of extra-virgin olive oil a day cut the risk of heart attacks and strokes by 30 percent compared to other low-fat diets. This recipe uses fresh extra-virgin olive oil to enhance the flavor of the artichokes while providing you with a heart-healthy dose of deliciousness!

California Marinated Artichokes

(Recipe has been adapted from the Tony Baker Rio Grill in Carmel, California)

Ingredients:
For the Grilled Artichokes
1 cup of White wine
2 tbs. of Fresh lemon juice from Twin Girls Farm
3-4 Artichokes from Blue House Farm

For the Marinade
1 1/2 cup Extra-virgin olive oil
3/4 cup Balsamic vinegar
2 stalks of Green garlic from Blue House Farm
1 tbs. Fresh oregano, thyme, and marjoram, chopped
Salt and pepper to taste

Directions:
Cut off the top 1/3 of artichoke and trim the tips of leaves. Fill a large pot with enough water to cover artichokes, and add 1 cup of white wine and 2 tablespoons of lemon juice to the water. Boil the artichokes in the water, wine, and lemon juice for about 25 to 30 minutes until soft. The wine preserves the color and gives the artichokes a deep, unique flavor.

Set aside the cooked artichokes and prepare the marinade by combining 2 cups of olive oil with 1 cup Balsamic vinegar, 2 stalks of fresh green garlic, 1 tablespoon fresh oregano, 1 teaspoon fresh thyme, and 1 teaspoon fresh marjoram. Add salt and pepper to taste and mix well.

Once artichokes have cooled, spread the leaves out slightly with a spoon to allow the marinade to infuse into all parts of the artichoke. Drizzle artichokes with the marinade, setting aside enough to coat each artichoke after cooking.

If you would like to grill the artichokes: Wrap each artichoke individually in foil. Place on hot coals in grill for about five to seven minutes. Remove from foil and brush with remaining marinade. Serve hot.
If you do not have a grill, roast them in the oven: Place the marinated artichokes on a pan and cover with foil. Bake at 400 degrees for about 7 minutes. Remove the foil and broil for another 5 minutes to crisp the tips of the leaves. Brush with remaining marinade. Serve hot.

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Mercado Kitchen: Southern Cabbage Recipe

Posted on by BrittanyG in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm, Zuckerman's Farm | Leave a comment

Mission Community Market is pleased to welcome back Tomatero Farm to market Thursdays! This week we have highlighted a good ol’ head of cabbage..

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To some, one of the most confusing vegetables to prepare. Does one steam, boil, sauté, or bake this round, green beauty? This week’s recipe guides you in the southern style of preparing a cabbage. This quick, easy, and delicious technique will highlight the flavor and texture of this mysterious veggie. To accompany the deep flavor of this recipe, mashed potatoes and blanched carrots make for one hearty, healthy meal! The best part about this recipe is that it’s even better on day two after a night of soaking in the fridge!

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Southern Style Cabbage

Ingredients:
1 head of cabbage from Tomatero Farm
2 tbs. butter
2 tbs. olive oil
1/2 tsp. salt
1/2 tsp. Cajun seasoning
Dash of dill and chili powder
Fresh black pepper
1 1/2 – 2 cups chicken or vegetable broth

Directions:
Cut the cabbage into quarters and slice off the hard stem. Gently slice each quarter into roughly 1-in. thick strips. In a large pot, add the butter, olive oil, salt, pepper, seasonings, and cabbage. Add in the chicken or vegetable broth and toss. Bring pot to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 12-15 minutes, stirring the cabbage occasionally until it is tender. Do not overcook.

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Zuckerman’s Mashed Potatoes

Ingredients:
Mixed bag of potatoes from Zuckerman’s Farm
2 tbs. butter
Salt, pepper to season

Directions:
Chop potatoes in half and add to a pot of water. Boil for roughly 25 minutes until tender. Drain 90% of the water and mash the potatoes with butter, salt, and pepper until smooth.

Blue House Blanched Carrots

Ingredients:
Bundle of carrots from Blue House Farm
1 1/2 cup water

Directions:
Add water to a pan and simmer the whole, cleaned carrots until tender (roughly 15 minutes). This preparation highlights the sweetness of the carrot, while maintaining nutrition and omitting unnecessary fats!

Mercado Kitchen: Sugar Snap Pea Soup

Posted on by BrittanyG in Blog, Blue House Farm, Great Valley Poultry, Mercado Kitchen, Recipes | Leave a comment

This past week Blue House Farm brought MCM a lovely spring treat: Sugar Snap Peas! These peas traditionally are eaten raw, in a salad, sautéed, or steamed.  But why not warm your hands over a simmering pot of soup during the rainy days upon us? The warmth of the soup, the subtle flavors, the deep hearty broth with a touch of velvety coconut all combine to make a wonderful afternoon meal! Come by the market 4-8pm this week to pick up some of your own peas please!

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Sugar Snap Pea Soup

Ingredients:

Basket of sugar snap peas from Blue House Farm
Bundle of carrots from Blue House Farm
2 eggs from Great Valley Poultry (beaten, as though for a scramble)
2 tbs. Garlic (finely chopped)
1 tbs. Ginger (finely chopped)
1 Lime
Handful of buckwheat soba noodles
4 Cups Vegetable or Chicken broth
Spices: Salt, pepper, chili powder, basil, coriander
2-3 tbs. Coconut oil

Instructions:

In a pot, sauté slivered carrots and snap peas in coconut oil and stir for roughly 5 minutes. Add garlic and ginger. Stir for roughly 2 more minutes then add the entire 4 cups of vegetable/chicken broth. If desired, add a cup of water to balance out the broth.  Wait until the broth begins to simmer before adding spices. Season to taste. After the broth simmers for roughly 5-8 minutes, add soba noodles. Gently drizzle the beaten eggs over the simmering broth. Stir for roughly 3 minutes or until the noddles are fully cooked. Serve with a sliver of lime.

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Mercado Kitchen: Strawberry Frozen Yogurt with Jam Swirl

Posted on by Carletta Wong in Blog, Grandma's Homemade, Mercado Kitchen, Recipes, Yerena Farms | Leave a comment

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Spring is here and strawberries are available at the market! What better way to enjoy the warm weather than with refreshing strawberry frozen yogurt made with strawberries from Yerena Farms and amped up with a swirl of jam from Grandma’s Homemade?!

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Making this strawberry frozen yogurt with a jam swirl is super simple – puree yogurt with sweetened strawberries and spin into frozen yogurt, then layer with a jam of your choice, such as albion strawberry or raspberry. While it’s easiest to use a home frozen yogurt and ice cream maker (for example, the Cuisinart ICE-21 works great and is under $50), this recipe also includes basic instructions without using a machine.

Pick up some strawberries and jam at the market this week and give making homespun frozen yogurt a try!

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Strawberry Frozen Yogurt with Jam Swirl

Adapted from The Perfect Scoop by David Leibovitz; instructions without machine from I Scream Sandwich! by Jennie Schacht

Makes about 1 quart

Ingredients:

1 pound fresh strawberries (from Yerena Farms)
2/3 cup sugar
2 tsp vodka or kirsch (optional)
1 cup plain whole-milk yogurt
1 tsp freshly squeezed lemon juice
Jam of choice (we absolutely love albion strawberry or raspberry from Grandma’s Homemade)

Instructions:

Rinse and hull strawberries and slice into small pieces. Stir with sugar and vodka or kirsch (if using) until sugar dissolves. Cover and let stand at room temperature for about 1 hour, stirring occasionally. Puree the strawberries and their liquid with yogurt and lemon juice in a blender or food processor until smooth. Optional: press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions (see below for alternative instructions without a machine). When ready, spoon a generous amount of jam into the bottom of a container and top with a layer of frozen yogurt. Repeat, alternating generous spoonfuls of jam with the rest of the frozen yogurt. The frozen yogurt will be fairly soft when first out of the machine. If you prefer, keep in the freezer until the frozen yogurt firms to your desired texture.

If not using an ice cream maker, chill the yogurt-strawberry puree in a heavy-duty zipper-top bag with a reliable seal in the refrigerator for 1 hour. Nestle the sealed bag inside a larger zipper-top bag filled with ice and rock salt. Tightly seal the outer bag, then shake, toss, or roll the two together until the frozen yogurt freezes to a soft-serve consistency. At this point, move to a container and layer with jam as described above. Freeze until firm if desired.

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