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: Spring Strawberry Salad

Posted on by BrittanyG in Achadinha Cheese Company, Blog, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Winters Tree Fruit, Yerena Farms | Leave a comment

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Spring is here! Cherry blossoms are beginning to bloom, the sky remains light into the evening, and the temperature is rising. However, spring means more than just beauty, rebirth, and an end to another wonderful winter, it also means strawberries! Mission Community Market welcomes back Yerena Farms to our Thursday market. Come by this week to grab a basket or three of this season’s freshest organic strawberries!

Spring Strawberry Salad Recipe

Processed with VSCOcam with p5 presetIngredients:

Basket of fresh strawberries from Yerena Farms
Feta cheese from Achadinha Cheese Co.
Roasted Almonds from Winters Fruit Tree
Spring greens from Blue House Farm

Balsamic Vinaigrette: 1 part balsamic, 1 part organic olive oil, dried basil, and a dash of truffle salt to cut the acid

Directions:

Wash and dry the spring greens. Gently sliver the strawberries to display their beautiful insides and sprinkle on top of cleaned salad. Add crumbled goat cheese and chopped almonds. Drizzle with balsamic vinaigrette and enjoy with a side of buttered sourdough from Marla Bakery or a pasta dish from Home Maid Ravioli!

Mercado Kitchen: Caramelized Carrot Soup with Carrot Top Pesto

Posted on by Carletta Wong in Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

CarrotSoup

Delicious carrots are in season at the market! Celebrate the tasty root vegetable by making this sweet, creamy carrot soup. And don’t throw away the green, leafy carrot tops – you can use those to make fresh pesto that tastes great drizzled over the carrot soup. Pick up a bunch of carrots from Blue House Farm this week at the market and try it out!

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Carrot flavor really shines in this soup made with both carrots and carrot juice. The carrots are cooked in a pressure cooker, resulting in richly browned and caramelized carrots thanks to the addition of baking soda that triggers browning reactions. Plus carrots are at their sweetest in the winter when the cold encourages conversion of starches to sugars, making it an ideal time to enjoy this soup.

Full recipes are after the jump!

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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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