What did the Mission say?

As I approached the youth surveyor’s booth at MCM last Thursday, all six surveyors were engaged in conversation with a passer-by. They looked relaxed and in charge, fielding questions about where to use the bathroom even as they explained Read more

La Cocina Entrepreneurs Hit the Streets

Over the past six years, La Cocina’s Street Food Festival has become a San Francisco staple. The festival features innovative food, education and discussion, and a chance for the SF community to share experience and taste with each other. At the Read more

A Sweet Addition to MCM

A woman hangs out of a window, leaning over the edge to serve grits. On the other side of the window, the grits are cooked in small batches, with lots of cream, cheese, and hot sauce. That’s the vision that 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)

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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!

MCM’s Hidden Gems

Posted on by EmilyN in Arizmendi Bakery, Blue House Farm, Chaac Mool, Winters Tree Fruit | Leave a comment

Even our most loyal shoppers may be missing out on some of the best products that MCM has to offer, simply because they don’t know where to look! This week, we’d like to let you in on some of the best-kept secrets at MCM – in the hope that they won’t be secrets for long!

We know you love their assortment of raw and flavored nuts, but have you tried the deliciously creamy Roasted Almond Butter from Winter’s Fruit Tree? Come on down and pick up a jar this week!

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You may frequent their stall for their yummy tacos and tamales, but did you know that you can take home those fresh, handmade corn tortillas from Chaac Mool? At just $3 a dozen, what are you waiting for?

Blue House Farm offers some of the best organic greens and veggies around, but have you tried their dried Cannellini beans? These beans are nutrient-rich and delicious!

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We know you love their bread, but this week, try some fresh hummus from Arizmendi Bakery for just $3.50! We also have it on good authority that they’ll soon begin selling their own sauerkraut as well.

Don’t miss your chance to grab all this good stuff and more, this Thursday at MCM!

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

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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: 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

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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

People of MCM: Volunteers Lea and Jesse

Posted on by Dana Crary in Arizmendi Bakery, Blue House Farm, People of MCM | Leave a comment

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I found these two market regulars goofing off at the Blue House Farm booth and decided to interview them!

Meet Lea and Jesse! Lea has been a volunteer with MCM since our very first season in 2010. She worked particularly hard during that crucial first year, both at the market and behind the scenes recruiting awesome bands to play at MCM, creating and documenting recipes for the blog, and encouraging friends and acquaintances to volunteer. She still does her part as an essential member of the MCM volunteer community, sending tons of great helpers our way, facilitating community partnerships, and always coming through in the clutch when we’re short-staffed. Her partner Jesse has not been immune to her recruiting efforts, as he’s volunteered with the market as well. Jesse also works part-time for Blue House Farm running their stand at other markets and occasionally helping out at the MCM stand.

Where do you live?

We live a few blocks away in the Mission.

How often do you visit to the Market?

Coming to the market is a fun standard thing to do on Thursday nights so we are here pretty regularly.

What have you seen change here since you were volunteering in 2010?

The market has grown so much in the past few years. So many more people visit each week and it has become a much more established community event. There are many more vendors and it’s also been a great change now that the market is running year-around.

What is your favorite thing to buy here?

I (Lea) am totally addicted to Arzimendi Breadsticks. I get them almost every time I come here and frequent their shop on Valencia as well.

What is something you would like others to know about the Market?

Volunteering is a great way to meet people and become more engaged with your community. We have a lot of fun when we volunteer and enjoy seeing the same faces week to week. Also, a lot of small businesses get their start here and it feels good to get to know them and support them as they grow.