Arata Farm | 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

Spotted at MCM: Craftsman and Wolves

Posted on by Carletta Wong in Arata Farm, Blog, Hale Apple Farm, Spotted at MCM, Tomatero Farm | Leave a comment

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Chef William and sous chef Connie from nearby Mission patisserie Craftsman and Wolves were spotted shopping at the Mission Community Market last Thursday. They are big fans of the market and can be found shopping at several vendor stalls almost every week. Last week they filled their cart with a variety of seasonal produce: kale and watermelon radishes from Tomatero Farm, apples from Hale Apple Farm, and quince from Arata Farm.

Right now as the seasons are changing there are a rush of changes at the patisserie, with new items in the works. Chef William told us his favorite season is always the next one with all the excitement of new seasonal ingredients becoming available.

What will Craftsman and Wolves be crafting with the produce from the market? Here’s a rundown:

Apples from Hale Apple Farm will be the market fruit paired with ‘damn fine’ granola and strauss yogurt. They are also for this exquisite apple & coconut tart with vanilla on a rye palet.

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Photo by Craftsman and Wolves

Kale from Tomatero Farm is for the savory kale salad with white butter beans, parmesan cheese, and croutons. The watermelon radishes will be dehydrated into pretty pink petal-like chips to top this new root vegetable croissant laminated with harissa butter.

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Photo by Craftsman and Wolves

Quince from Arata Farm is for a new cake being developed. The quince will be cooked sous vide for four hours and then paired with brown butter, pomegranate, and blonde caramel. Sounds amazing! Here’s a sneak peak of the prepared fruit – check back at Craftsman and Wolves for when this new seasonal cake will be available.

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Photo by Craftsman and Wolves

Craftsman and Wolves is located at 746 Valencia Street (between 18th and 19th Streets) in San Francisco’s Mission District. Open Monday-Thursday 7am-7pm, Saturday 8am-8pm, and Sunday 8am-7pm. Stop by and check it out and you might taste some Mission Community Market produce on their menu!

Note: MCM offers a reserved parking space for local restaurants and chefs picking up large orders at the market (at the end of Bartlett near 21st Street).

A Fruit of a Different Color

Posted on by EmilyN in Arata Farm, Twin Girls Farm, Vendors, Winters Tree Fruit | Leave a comment

Last week we spotted some unique pomegranates at the Winter’s Fruit Tree stand. That’s right–the folks that bring you delicious varieties of nuts every week also have some delicious fruit to share!

While most of us are used to seeing the “Wonderful” variety of pomegranates (deep red in color, delicious and available from Twin Girls Farm and Arata Farm at MCM), Phil Carter of Winter’s tells us that these light-colored poms are coming off 60-year-old trees on his property–trees so old that he isn’t quite sure what variety they are. He says that these fruit (sometimes called “white pomegranates”) are a variety that most likely originated in the Middle East, as it’s much more common to see lighter pomegranates there.

The seeds are light pink in color–somewhat reminiscent of cotton candy–and the flavor is sweeter and more mild than their Wonderful counterparts, without any tartness at all.

This delicious pomegranate didn’t last very long at this taste tester’s house…and we’ll definitely be going back for more next week. And so should you!

 

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

Recipe: Pom-poached pears

Posted on by EmilyN in Arata Farm, K&J Orchards, Rainbow Orchards, Recipes, Twin Girls Farm | Leave a comment

In just a few short weeks, Thanksgiving will be upon us! If you’re looking for new, exciting recipes to wow your guests, look no further! We’ll be posting a series of Turkey Day recipes leading up to the big day, featuring all the delicious goodies you can find at MCM!

Here’s a tasty desert that offers a burst of color while highlighting the fruits of the season. This recipe for pomegranate-poached pears is relatively easy to execute, looks impressive, and is a delicious and healthier alternative to many deserts.

Read more

Get to know Persimmons

Posted on by EmilyN in Arata Farm, Blog, Twin Girls Farm | Leave a comment

Fall is on its way, and that means loads of delicious seasonal fruit will soon be available. First up are persimmons, available from Arata Farm and Twin Girls Farm. The fruit is edible and delicious in its firm state, but many believe that the best flavor is achieved when the fruit is able to rest a bit after harvest to develop a softer texture.

Commercially, there are two main types of persimmons: astringent and non-astringent.  Astringent persimmons contain very high levels of tannins and therefore should not be eaten before fully ripened. The Hachiya variety of persimmons sold by Twin Girls are the most common type of astringent persimmon. Non-astringent persimmons are not entirely free of tannins, but they have much lower levels than the astringent varieties and can be enjoyed when firm or when more mature.

The non-astringent persimmons available at Arata’s stand (pictured) are nice and firm, and I’ve been enjoying them all week long, eaten whole or cut into wedges. Twin Girls’ Hachiyas are much softer and are also delectable. Both varieties are delicious and ready for tasting at MCM! Check out these great suggestions of five interesting ways to eat this unique fruit, including everything from salsas to margaritas.