Recipes | Mission Community Market

Spotlight on Papi Chulo Salsa

Love in every bite There is never a dull moment at Mission Community Market and thanks to Roberto Biggs at the Papi Chulo Salsa stall, the vibrancy radiates from 4-8pm each week without fail. Inspired by the salsa at a Read more

Mercado Kitchen: Southern Cabbage Recipe

Mission Community Market is pleased to welcome back Tomatero Farm to market Thursdays! This week we have highlighted a good ol' head of cabbage.. To some, one of the most confusing vegetables to prepare. Does one steam, boil, sauté, or Read more

Mercado Kitchen: Sugar Snap Pea Soup

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 Read more

Mercado Kitchen: Garlic-Rosemary Mushrooms over Ravioli

Posted on by BrittanyG in Arizmendi Bakery, Blog, Far West Fungi, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Terra Savia | Leave a comment

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Our clocks have moved forward an hour, but our palates may still crave a little taste of fall. This week’s savory recipe highlights a few amazing items from our market, including microgreens from our newest vendor Lifefood Gardens!

Garlic-Rosemary Mushrooms with Home Maid Ravioli

Ingredients:
3 Large cloves of garlic
Olive oil from Terra Savia
Mushroom assortment from Far West Fungi: Maitake, Shiitake, King Oyster
Salt and Pepper
Package of mushroom and roasted garlic ravioli from Home Maid Ravioli
Spicy variety of microgreens from Lifefood Gardens
Fresh rosemary from a neighbors bush (or Rainbow Grocery)

garlicrosemary


Directions:

In boiling water, add raviolis (previously frozen). Boil on medium for roughly 8-10 minutes.

In a separate pan, heat olive oil. Add rosemary and chopped mushrooms. Once this is cooked down a bit on simmer, add garlic. Stir occasionally. It is important to use a larger pan so the mushrooms do not crowd and the heat is on simmer. This concoction should simmer until the raviolis are compete and the meal is ready to be served.

On a plate, place raviolis and drizzle olive oil, salt and pepper. Place sauteed mushrooms on top of the raviolis and sprinkle a small handful of spicy microgreens to complete the meal! Enjoy with fresh bread from Marla Bakery or Arizmendi Bakery, available each week at the market!

Mercado Kitchen: Char-Broiled Asparagus

Posted on by BrittanyG in Achadinha Cheese Company, Mercado Kitchen, Recipes, Terra Savia, Twin Girls Farm, Zuckerman's Farm | Leave a comment

Mission Community Market is happy to welcome back Zuckerman’s Farm to the market! This beautiful 1,500 acre, multi-generational farm in Stockton brings a plethora of bright green asparagus to the market each week, as well as potatoes. Stop by the market this week, grab a bundle, and broil these babies for a tasty meal with the family!

asparagus

Char-Broiled Asparagus

Ingredients:
Bundle of jumbo asparagus from Zuckerman’s Farm
2-3 tbs Olive oil from Terra Sávia
1 Lemon from Twin Girls Farm, cut into wedges for serving
1/2 tsp Kosher salt and freshly ground pepper
1/2 cup of Freshly grated Capricious cheese from Achadinha Cheese Co.

Directions:
Preheat the oven to 400 degrees F. Gently break the bottoms off of each asparagus and lie in a foiled sheet pan. Drizzle olive oil, salt and pepper on top of the bundle and place in the oven; cooking for roughly 10-15 minutes. Once this time passes, remove the asparagus and sprinkle the cheese across all of the stalks. Add a dash of grated lemon zest for a light kick and place back in oven for 3-5 more minutes on broil. When removed, the stalks should be lightly crispy and the cheese just barely golden. Enjoy with a wedge of lemon and pasta alfredo (which you can also grab at Home Maid Ravioli!)

Mercado Kitchen: Eggs Benedict with Oyster Mushrooms

Posted on by BrittanyG in Arizmendi Bakery, Far West Fungi, Great Valley Poultry, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

oystermushrooms

This week’s recipe combines three different recipes to create one delicious breakfast treat, perfect for any Sunday morning. Seize the opportunity to learn how to create your own home-made buttermilk biscuits, a delightfully easy mushroom hollandaise sauce, and poached eggs. Stop by the market this week to pick up some fresh oyster mushrooms from Far West Fungi, a lemon or two from Twin Girls Farm, and some delicious cage-free organic eggs from Great Valley Poultry to delve into morning creativity! Recipe to follow after the jump!
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Mercado Kitchen: Navel Orange Pound Cake

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

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The love that we express on Valentines Day does not have to be just once a year… Extend the love with this week’s Navel Orange Pound Cake recipe! Treat your partner every day of the week and show them (and their stomach) the love they deserve. And speaking of love… We are happy to welcome back Twin Girls Farm to the market this season! Come by their stall to pick up some delicious navel oranges, lemons, blood oranges, pomelos, and mandarins. Get ready for their wide selection of apricots, cherries, grapes, guavas, jujubes, nectarines, peaches, persimmons, plums, pluots, pomegranates, and more as the year goes on. Their amazing variety will change as the season moves into spring and summer. This week’s recipe features their sweet and juicy naval oranges, perfectly ripe and dangerously addicting. Try out our Navel Orange Pound Cake recipe, adapted from Ina Garten’s Pound Cake recipe, after the jump! Read more

Mercado Kitchen: Brown Sugar-Glazed Carrots

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

Blue House Farm Carrots

If you’re looking for a sweet but healthy snack, try glazing your carrots in some brown sugar, ginger, and garlic! This dish is delightfully full of flavor and satisfies your sweet tooth without the processed sugar conventional candy contains. Adapting your palate to craving healthier sweets can start with a visit to the Blue House Farm stand at this week’s market. They grow an array of organic vegetables, cut flowers, and fruits year-round on a beautiful farm tucked into the valley of Pescadero, California. Grab a bunch of carrots from the market, and add in some garlic, organic dark brown sugar, organic sweet butter and ginger from Rainbow Grocery or your local market to make this easy, delectable dish at home!

Glazed Carrots

Brown Sugar Glazed Carrots

Ingredients:

1 Bunch of carrots from Blue House Farm
1/4 cup Dark Brown Sugar
1 tbs. Ginger, minced
1/2 tbs. Garlic, minced
1/4 stick of Sweet butter

Instructions:

Slice carrots in half after a good wash to get all of the moist soil off of their skin. Blanch sliced carrots for roughly 6 minutes until they embody their true orange hue. In the meantime, melt butter in a separate pan. Add minced garlic and ginger when melted and simmer on low. Add brown sugar once the garlic and ginger have infused with the butter and add a dash of water. Strain carrots and add them into the brown sugar sauce and simmer until carrots turn slightly gold with sweetness. Serve alone or accompany with a side dish of coriander rice.