Recipes | Mission Community Market

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: California Marinated Artichokes

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 Farm, Tomatero Farm, and Zuckerman's Farm offering an array of seasonal, local veggies Read more

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: Citrus Ginger Cookies

Posted on by Carletta Wong in Blog, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | Leave a comment

GingerCookies

Orange zest and orange glaze add a fresh twist to these delicious ginger cookies. Pick up juicy navel oranges from Twin Girls Farm or mandarin oranges from Winters Fruit Tree to add this seasonal spin to a classic cookie. You can also make a variation substituting lemons for oranges. Try Meyer lemons from Winters Fruit Tree for their sweeter flavor.

Oranges

The addition of citrus doesn’t mean these cookies are light on ginger flavor. Each chewy bite has a zing of ginger from the addition of three types of ginger: ground ginger, fresh grated ginger, and crystallized ginger.

Citrus ginger cookies are perfect for this time of year. Bake up a batch for a cookie swap or to share with friends and coworkers! And in the process fill your kitchen with the warm aroma of ginger, spices, and citrus baking in your oven.

Happy baking!

Citrus Ginger Cookies

Adapted from 101Cookbooks.com

Ingredients:

1/2+ c large-grain sugar (such as organic cane sugar or turbinado)

1 naval orange or 2 mandarin oranges or 2 Meyer lemons

2 c flour
1 t baking soda
1 t cinnamon
1 t allspice
1/2 t salt
1/4 t white pepper
2 t ground ginger

1 stick (1/2 c) unsalted butter, room temperature
1/4 c unsulphured molasses
2/3 c sugar
1 T plus 1 t fresh ginger, peeled and grated
1 large egg, well beaten
1/2 c crystallized ginger, minced

1/2 c powdered sugar

Instructions:

Preheat oven to 350 degrees.

Zest the orange(s) or lemons to yield a heaping tablespoon of zest. Juice the fruit and reserve 2 tablespoons of the juice for making the glaze. Save the remaining juice for another use.

Whisk together the flour, baking soda, cinnamon, allspice, salt, white pepper, and ground ginger in a large bowl.

Heat the butter in a saucepan until just barely melted. Stir in the molasses, sugar, and fresh ginger. If the mixture is hot to touch, let it cool until it is lukewarm. Whisk in the egg and pour the mixture over the flour mixture. Add the crystallized ginger and orange or lemon zest. Stir until just combined. Refrigerate for at least 30 minutes.

Scoop a heaping teaspoon of dough and roll into a ball, then coat in large-grain sugar. Place sugar coated dough balls a few inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, until cookies puff up, get fragrant and crack. Cool on a wire rack.

Prepare the glaze by whisking together powdered sugar with 2 tablespoons orange or lemon juice. Dip cooled cookie tops in the glaze or use a pastry brush to apply the glaze. Sprinkle with more large-grain sugar.

Store in an airtight container. Makes about 45 cookies.

Mercado Kitchen: Persimmon Scones

Posted on by Carletta Wong in Blog, K&J Orchards, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

PersimmonScones2

Impress your family and guests this holiday season with freshly baked scones for breakfast! Studded with Fuyu persimmons available into early December from Twin Girls Farm and K&J Orchards, these delicious scones are sure to please.

FuyuPersimmons

It can be notoriously difficult to incorporate fresh fruit into scones without the fruit streaking and turning to mush. That’s why you most often see scones with dried fruit. But nothing beats fresh, seasonal fruit in baked goods. This recipe from America’s Test Kitchen has great tips to make adding fresh fruit to your scones a success. The squat Fuyu persimmons are a great choice because they are quite firm when ripe and ready to enjoy, making them easier to incorporate in the scone batter without breaking down. This recipe also has some great make ahead tips so you don’t have to get up at the crack of dawn to have freshly baked scones in the morning.

The full recipe is after the jump. Happy baking!

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Mercado Kitchen: Chard Sausage Stuffing

Posted on by Carletta Wong in 4505 Meats, Arizmendi Bakery, Blog, Blue House Farm, Far West Fungi, Happy Boy Farms, Mercado Kitchen, Recipes, Winters Tree Fruit | Leave a comment

Stuffing3

This flavorful chard sausage stuffing makes a hearty side dish at your Thanksgiving table. And it’s chock full of amazing ingredients from the market! Like tasty bread from Arizmendi Bakery, sweet and savory chicken apple calvados sausage from 4505 Meats, robust pioppini mushrooms from Far West Fungi, and toasty walnuts from Winters Fruit Tree. Plus look for fresh produce for this dish – swiss chard, leeks, garlic, and herbs – at Blue House Farm and Happy Boy Farms.

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This recipe comes together easily and can even be assembled up to a day in advance to save you prep time on Turkey day. It would also work great to bring to a potluck Thanksgiving. So shop at the market this week (your last chance before Thanksgiving!) and try making a new side dish this year.

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Chard Sausage Stuffing

Adapted from a Sunset Magazine recipe

Ingredients:

1/2 lb crusty bread (we used a sourdough baguette from Arizmendi Bakery)

1 c milk

1 lb sausage (we used 1 package of chicken apple calvados from 4505 Meats)

2 small leeks, thinly sliced

2 cloves garlic, minced

1 c fresh parsley, chopped

2 c mushrooms (we used pioppini from Far West Fungi)

1 bunch Swiss chard, stems trimmed, coarsely chopped

1/2 c grated parmesan cheese

1 t dried basil (or one handful fresh basil, roughly chopped)

1/4 t dried sage (or approximately 10 fresh sage leaves, chopped)

1/2 c walnuts, toasted and roughly chopped

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.

Cut bread into 1/2-in. slices and place in a large bowl with the milk. Mix gently to saturate with milk and let stand about 30 minutes. Stir occasionally.

Slice the sausages into disks and sauté over medium high heat in a large pot, until lightly browned. Add leeks and sauté until slightly wilted. Add garlic, parsley, and mushrooms. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/3 cup water and cook, stirring often, until wilted, about 5 minutes.

Squeeze the soaked bread with your hands and break into tiny pieces. Add the cooked meat mixture, parmesan, basil, sage, and walnuts. Stir to combine. Season with salt and pepper to taste. Transfer to an 8×8 inch casserole dish. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, at least 30 minutes.

Tips for making in advance: you can make the stuffing, put in the casserole dish and chill up to 1 day in advance. Allow about 1 hour to bake.

Stuffing photos by Carletta Wong

Mercado Kitchen: Pear Pomegranate Upside Down Cake

Posted on by Carletta Wong in Blog, Great Valley Poultry, K&J Orchards, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | Leave a comment

UpsideDownCake1

This gorgeous and tasty upside down cake is perfect for showcasing fresh, seasonal fruit. Forget any preconceived notions about upside down cakes – they don’t have to be made with canned pineapple and maraschino cherries. This recipe is topped with delicious Yali pears from K&J Orchards and organic pomegranate from Twin Girls Farm. By decorating with fruit, you can serve a beautiful cake without requiring a lot of frosting or fancy decorating techniques.

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Don’t forget to also pick up eggs from Great Valley Poultry and almonds from Winters Fruit Tree to use in this recipe. Happy baking!

YaliPears

Pear Pomegranate Upside Down Cake

Ingredients:

For topping:

1/4 c unsalted butter

1 c packed brown sugar

2-3 pears (such as Yali pears from K&J Orchards)

1 pomegranate (available at the market from Twin Girls Farm)

For cake:

3/4 c unsalted room temperature butter

3/4 c sugar

3 room temperature eggs, beaten (available at the market from Great Valley Poultry)

1.5 c minus 1 T flour (measure 1.5 c and then remove 1 T)

1/2 t baking powder

1 T ground almonds (check out Winters Fruit Tree at the market for almonds)

1 T cocoa powder

3 T milk

Instructions:

Butter bottom and sides of a 9″ cake pan or spray with nonstick cooking spray.

Preheat oven to 350 degrees.

Topping:

Melt butter in a sauce pan. Add brown sugar and whisk until well combined. Spread the mixture evenly over the base of the cake pan. Peel pears, slice in half lengthwise, and remove cores. Slice each half pear lengthwise into approximately 1/8 inch thick slices. Peel the pomegranate and separate the arils. (It’s easiest to slice the skin of the pomegranate and then place in a bowl of water to peel. The arils should sink to the bottom.) Arrange the pear slices in the cake pan on top of the brown sugar topping, around the edge of the pan pointing towards the center. It’s ok to overlap the slices slightly. Fill in the empty circle in the center with pomegranate arils. One pomegranate will be more than enough – reserve extra arils for another use.

Cake:

Cream butter and sugar in a stand mixture with a paddle attachment (or by hand with a wooden spoon) until light and fluffy. Add one tablespoon of flour and mix well. Add the beaten eggs a little at a time, beating between each addition until incorporated. In a separate bowl, combine remaining flour, baking powder, ground almonds, and cocoa powder and whisk to mix. Fold dry ingredient mixture and milk into the mix of sugar, butter and eggs. Mix until there are no streaks of dry ingredients but do not over mix. Spread the cake batter over the pear and pomegranate topping in the cake pan. Bake for 45 minutes. Remove from the oven and allow to cool slightly. Turn out onto a serving plate by placing the plate over the top of the cake pan, flipping over, and removing the cake pan. Serve warm or cold.

Mercado Kitchen: Pickled Eggplant

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

My dad always has a jar of pickled eggplant in the refrigerator, probably because when he was growing up, his parents did too. So when I saw eggplant is still available at Blue House Farm I knew exactly what I wanted to do with it. Pickling eggplant means I can savor it after fresh eggplant is no longer available, which could be any week now. Get some eggplant while you can and make this recipe so you can keep enjoying it for weeks to come!

Eggplant

When you think of pickles, eggplant might not be the first vegetable to come to mind. But it is delicious and perfect for adding to sandwiches or to an antipasto platter. My dad uses a method passed down from his grandmothers. But after making pickled eggplant for decades, he does it more by feel and experience than an exact recipe. So, in this recipe I’ve used his method but added some structure adapted from David Chang’s vinegar pickles recipe in Alice Waters’ book In the Green Kitchen.

Happy pickling!

PickledEggplant

Pickled Eggplant

Ingredients:

3 small eggplants

1.5 c white vinegar

1.5 c water

2 T sugar

1 t salt

1 bay leaf

2 sprigs fresh thyme

1/2 t coriander seeds

Pinch red pepper flakes

Extra virgin olive oil

Instructions:

Peel eggplant and slice into disks approximately 1/4 inch thick. In a saucepan, combine vinegar, water, sugar, and spices and bring brine to a boil. Let cool to room temperature. Place the eggplant slices in a bowl and pour in the cooled brine to submerge all the eggplant slices. Place another bowl or a plate on top to keep them submerged and refrigerate overnight or for at least 12 hours.

Drain brine and squeeze each eggplant slice gently to remove excess liquid. Stack in a glass jar and fill the jar to the top with olive oil. Store in the refrigerator.