Recipes

Simple Recipe! Delicious Artichoke

Posted on by Jeremy in Blog, Blue House Farm, California Olive Oil, Recipes | Leave a comment

How about those yummy baby artichokes? Blue House Farm is full of them for the season! Not sure how to get the most out of them? Start by turning a sharp knife against the outer leaves of the artichoke and cut away the tough outer leaves exposing the more tender leaves. Next, go ahead and cut about an inch off the top (or half of the artichoke’s length from the base), peel the stem, and cut the whole artichoke in half. With a spoon scrape out the choke, the hairy fibers, while leaving the leaf structure in tact. Blanch in a pot of boiling salted water until easily pierced with a fork. Drain, and serve as, with a little salt, or salad dressing, or try one of our favorite ways of eating artichokes. Sauté the artichokes in some late harvest California Olive Oil with some chopped garlic and sliced chiles (or chile flakes) until nicely browned. Add a squeeze of lemon and some salt and you’ve got a delicious side dish or first course!

Artichokes are also a great source of folate! For women, taking folic acid everyday 3-12 months before pregnancy can lower the risk spina bifida, anencephaly and other neural birth defects by 70%. It may also lower the chance of pre-term labor and low infant birth weights. Remember to check your vitamins for 400mcg of folic acid B9! To see if you’re getting 400 mcg from your food, there’s a cool App available for iPhone from vitatrack that will help calculate your intake. You can start by eating artichokes from MCM! More info at Go Folic .

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, jalapeño, 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.

Roasted Almond Butter

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

The multitude of raw, roasted and flavored nuts from Winters Fruit Tree
is astounding. Nuts contain heart-healthy fats, antioxidants, fiber and protein, making them an excellent snack choice, salad topper, cookie add-in…and so much more.

Yet another way to enjoy nuts is to puree them into a fresh nut butter. A great alternative to peanut butter (not to mention an excellent choice for those allergic to peanuts), this nut butter is nut butter is delicious spread on toast, with jam, or even warmed and spooned over ice cream. Plus, unlike jarred nut butters, you can control just how creamy, chunky, salty or sweet it is.

Here’s a lovely basic almond butter recipe (it can also be made with walnuts, cashews, peanuts–pretty much any nut). For best results, use roasted almonds. If you prefer buying raw almonds, roast them at home first, for 10-12 minutes in a 375 degree (F) oven.

Ingredients
1 cup roasted almonds
1 tbsp vegetable, canola, grape seed or other flavorless oil
salt to taste (optional)
pinch of sugar (optional)

Directions
Place almonds in a food processor or blender and process until almonds are very finely ground. Reserve a few almonds and roughly chop them if you prefer a chunkier nut butter.

Slowly stream the oil in, just until a very wet paste forms.

Flavor with salt and/or sugar if desired.

Store in an airtight container for up to 3 weeks.

Makes 3/4 to 1 cup of nut butter.

Herb-Roasted New Potatoes

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


Here’s a super-easy potato recipe using Sensory Revolution‘s Green Herbal Mix. Because this unique herb mixture includes very finely-ground herbs, it blends easily with the oil and coat the potatoes extra-well, resulting in much brighter, bolder flavor than regular dried herbs.

Serve these alongside eggs for breakfast or brunch or with roasted chicken for dinner.

Ingredients

1 lb new potatoes, scrubbed and quartered
2 shallots, chopped
2 tbsp extra virgin olive oil
1 tbsp Sensory Revolution Sensational Seasonings Green Herbal Mix
salt and pepper to taste

Directions

Preheat oven to 375 degrees F.

Mix all ingredients in a mixing bowl. Toss well to ensure all potatoes are well-coated with the herbs, oil, salt and pepper.

Bake for 15-18 minutes or until potatoes are golden brown and fully cooked.

Serves 4-6.