Recipes

Mercado Kitchen: Quince Ratafia Two Ways

Posted on by EmilyN in Arata Farm, Blog, Hale Apple Farm, Mercado Kitchen, Recipes | Leave a comment

Ah Quince, you perplexing fruit with a storied past. It looks like an apple or a pear, but don’t you dare take one bite of it raw! Supposedly, 17th Century cookbooks contain more recipes for quince than any other orchard fruit, so I wonder what cooks living hundreds of years ago knew that I don’t! But both Arata Farms and Hale’s Apple Farm have gorgeous quince right now at MCM so I decided to go ahead and give a new recipe a whirl.

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Tired of the usual jam and preserve recipes, I decided to try something that’s not for you teetotalers out there–an old-timey infused liqueur known as “ratafia” which is a name given to cordials made of different fruit, one varietal including quince. The recipe I adapted called for two quinces, but by the time I was finished grating the first one I had almost filled up an entire quart-sized jar. So I I decided to try two slight variations on the same recipe, using one fruit per jar. The main difference is that one recipe contains raw grated quince and the other contains chopped quince that I cooked down slightly. I’ll share the results with you in a few weeks when the infusion process is complete–though I feel confident both will probably be mighty tasty. The ingredients I used were the same for both recipes – these quantities will make you enough ratafia for about one quart-sized jar.  Read more

Mercado Kitchen: 3-Ingredient Pomegranate Pistachio Chocolate

Posted on by Mission Community Market in Blog, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | 1 Comment

This recipe was inspired by the arrival of pomegranates from Twin Girls Farm! Now, if you’re like me you’ve always had a love/hate relationship with pomegranates. They taste amazing but there’s the special challenge of getting at those delicious seeds. The juice gets everywhere, not to mention those funky thin membranes. But I’ve always found that if I just throw on my oldest stains-are-ok shirt and go along with it it pays off, because they’re just so good.

In addition to being delicious, the juice from pomegranates is chock full of health benefits, including high antioxidant power, benefits to cardiovascular health, and there is even some evidence of anti-cancer properties.

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Jarred Spring Garlic Dressing w/ Roasted Potatoes & Peppers

Posted on by Dana Crary in Blog, Blue House Farm, Happy Boy Farms, Jarred SF Brine, La Cocina, Mercado Kitchen, Recipes | 1 Comment

Photos taken by Daniel Sullivan Jr. Instagram: @dsulliphoto

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Emiliana Puyana from Jarred SF Brine aims to positively impact the world through tasty, crunchy pickles. After growing up in Venezuela, Emiliana pursued her love of food by attending the Culinary Institute of America in New York. Now she has created Jarred SF Brine, a pickle business that operates out of La Cocina using local and sustainable fruits and vegetables picked at the peak of their seasons.

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Before talking with Emiliana, we didn’t know much about cooking with pickles. Pickles are usually eaten straight out of the jar, right? Thankfully Emiliana has a wealth of knowledge about easy ways to pep up everything from salads to cocktails using her delicious creations. She offered the inspiration for this recipe and has many more ideas to give. Check out the recipe page of her website, or better yet, stop by her stand at MCM this thursday to taste her pickles and ask for some inspiration on how to cook with them.

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This Pickled Spring Garlic Dressing recipe can be used in endless ways–try it as a seafood marinade or for dipping artichokes. We decided to roast Fingerling Potatoes from Happy Boy Farms thanks to their buttery texture and thin skin which doesn’t need to be peeled. For a little smokey spice, we added Padron Peppers from Blue House Farm. You can find the full recipe after the jump.  Read more

Mercado Kitchen: Cinnamon Raisin Apple Muffins

Posted on by Dana Crary in Great Valley Poultry, Hale Apple Farm, Mercado Kitchen, Recipes, Terra Savia | 2 Comments

Photos taken by Daniel Sullivan Jr. Instagram: @dsulliphoto

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Following the advice of farmer Dave from Hale’s Apple Farm, I used these beautiful pink pearls for this recipe as they not only offered a vibrant pop of color but also a unique flavor difference. As pink pearl season has sadly ended, we’re confident that this recipe would be equally delicious with any of his apples – ask Dave what’s good this week and perhaps even use a mix of two or three of his varieties! Recipe found after the jump.

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Some notes before you start: Depending on the size of your muffin tin, this batch should produce about 12-15 muffins. I opted for using coconut oil to grease my muffin tin instead of paper liners but you can use the method that best serves you. The batter won’t expand too much when baking, so don’t be afraid to add a little extra to each cup if you want a nice shapely muffin top. Lastly, we kept nuts out of this batch but if you want to add a little meaty crunch, go ahead and throw in a half cup of chopped walnuts when adding the apple chunks and raisins.

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Purple Potato, Zucchini and Thyme Frittata

Posted on by Dana Crary in Blog, Blue House Farm, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes, Yerena Farms | Leave a comment

Frittatas are one of the easiest and most diverse dishes to make. Not only can you eat them for breakfast, lunch or dinner, you can throw just about any vegetables, cheeses, meats or even leftovers you have on hand to make an excellent flavor combination.

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With this recipe I combined Purple and Yukon Gold potatoes from Blue House Farm, zucchini from Yerena Farms, fresh thyme from Happy Boy Farms, eggs from Great Valley Poultry, and olive oil from Terra Savia to create a savory and hearty weekend breakfast.  Purple Potatoes look like precious gems, and when sliced add vibrant color to this dish.  I was able to save the extra frittata in the fridge to make delicious cold egg sandwiches the next day.

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To make this recipe you will need:

1 tsp. Olive oil
8 large eggs
Dash of heavy cream
1 small zucchini
2 small potatoes
1/2 tbls. Fresh thyme (Stems removed and chopped)
Big pinches of salt and pepper Read more