Arizmendi Bakery

Holiday Gift box from Local Biz

Posted on by Jeremy in Arizmendi Bakery, Blog, Dandelion Chocolates, Emmy’s, Rubber Ducky Soap | Leave a comment

Just in time for the holidays…introducing our Winter-season gift boxes! Each box is loaded with treats from vendors at the market. This box features fragrant soap from Rubber Ducky Soap Co, delectable chocolate from Dandelion, organic pickles or jam from Emmy’s Pickles and Jams, baked treats from Arizmendi Bakery, and colorful paper flowers from Casa Bonampak. All of this can be yours for $30! Boxes will be available to purchase at the holiday markets December 1, 8 and 15th.

Or pre-order right now at mcm@missioncommunitymarket.org

You too can look this good with boxes.

Nuts!

Posted on by Mission Community Market in Arizmendi Bakery, Blog, Recipes | Leave a comment


Roasted. Raw. Blurred into a protein butter. In salads. In granola. In trail mix. In pie. In bread…….So many ways to enjoy the nuts and seeds sold at Mission Community Market. Here is one way that might be new to you: Nut Cheez! Yes, blended up with the right accessories, and you have yourself a pate of sorts that goes well on pizza, bread, stuffed into squash, or eaten by the spoonful. Here is a basic recipe that gives you protein and positive reviews!

NUT CHEEZ

1 cup of nuts (walnuts, almonds, pecans, sunflower seeds….any combo of local MCM nuts!)
1 Tablespoon miso or 2 tsp salt to taste
2 Tablespoons olive oil
pinch of fresh herbs (rosemary, oregano)

Just blend all this together until it is a think ricotta-like consistency, adding water as needed to assist blending. (If you think ahead, soak the nuts overnight in some water.) You can add black pepper, some sundried tomato, or some turmeric to add some color! Or, use some flavor-roasted nuts for a more robust taste. More nut cheese recipe ideas here…..

Enjoy!

Recipe: Caldo Verde (Portuguese Kale Soup)

Posted on by Mission Community Market in Arata Farm, Arizmendi Bakery, Blog, Blue House Farm, California Olive Oil, Hapa Ramen, Happy Boy Farms, Tomatero Farm | Leave a comment

Next time you’ve got a bunch of kale sitting around and you want to try something different, give this recipe a shot. It’s easy, delicious, and inexpensive. It’s our version of the traditional Portuguese soup with a couple of twists that make it extra yummy. You might want to make extra, as this soup is always better the day after you make it

8 oz Spanish Chorizo, diced (or chouriço, or linguiça, or bacon or guanciale from Hapa Ramen)

2 ea Onions, diced (from Arata Farms)

4 ea Garlic Cloves, thinly sliced (more if you’re using bacon or guanciale)

8-10 ea Small Potatoes, medium dice (nicola potatoes from Happy Boy Farms work beautifully, or any other small waxy potato)

1 bu Kale, stemmed and cut into 1″x4″ strips (from Blue House Farm or Tomatero Farm, we like using green curly kale)

1 tb Pimentón (smoked spanish paprika)

Start by adding a splash of olive oil (from Olive Healthy) into a pot over medium-high heat. Throw in your diced pork product and turn down the heat to medium to let the fat render. After a couple of minutes add the garlic and stir. At this point, we like to add a healthy pinch of red pepper flakes to add some heat, but feel free to leave them out if you don’t like spice (at this point you could also a bay leave or two if you’re so inclined). After another minute or two, add the onions and the pimentón, stir and let cook until the onions have softened. Toss in the potatoes and about two quarts of water (you can substitute homemade stock here if you like, but keep in mind this soup was born out of poverty) and turn the heat up to high to bring to a boil. Once the soup is boiling, turn down to a simmer and cook until the potatoes are completely done, about 20 minutes. While the potatoes are cooking, season the broth with salt and pepper. We also like to add a splash of sherry vinegar (you can use red wine vinegar if you don’t have sherry vinegar) and a little bit of honey, about 2 tablespoons, to round out the spiciness of the soup and the bitterness of the kale. When the potatoes are cooked, add the kale and cook for a few more minutes until the kale is tender. Once done, serve with some toasted and buttered crusty bread (hello Arizmendi!) and a little more olive oil on top of the soup. Et Voila!

Impress with Breakfast! Sourdough French Toast with Summer Berry Compote

Posted on by Mission Community Market in Arizmendi Bakery, Blog, Blue House Farm, Emmy’s, Recipes, Tomatero Farm, Yerena Farms | Leave a comment


Photo Courtesy of Matthew S. Cain

Try out this sweet summer recipe next time you’re looking to impress with breakfast! Start by slicing a loaf of sourdough from Arizmendi Bakery into 1″ to 1.5″ slices and placing them either on a sheet tray or a baking dish (something with sides). Next, beat together 3 eggs, about a 1/2 cup milk, a tablespoon or two of sugar (depending on how sweet you like your toast), a teaspoon of vanilla extract, a pinch of salt, and a dash of cinnamon (or cardamom, or clove, or nutmeg, or whatever you especially enjoy/have on hand) and pour it over the sliced bread and let sit for a few minutes. While waiting for the bread to soak up the custard, make your compote.

For the compote, add a tablespoon of butter to a pan preheated over medium heat and then add most of your berries (let’s say 2/3 of your carton of raspberries, blackberries, tayberries, blueberries, strawberries, any berry you can find from Yerena Farms, Tomatero Farm, or Blue House Farms) and cook for about a minute before adding either a dash of maple syrup or sugar (if you wanted to, you could also add some lemon zest, orange zest, or baking spice). Then turn down the heat to low and let cook while you take care of the toast. Of course, if you wanted to skip this step all together you can pick a delicious jar of Emmy’s berry jam and proceed to the final step.

To finish up, Add some more butter to another pan preheated over medium high heat. Put in as many slices of the soaked bread as will fit (you might have to do this in batches depending on how much toast you’re planning on serving) and cook till brown. Then flip and do the same for the other side (you can throw these finished pieces into your oven set at 250º until they’re all done). When all the pieces are almost done, add the last 1/3 of your berries to the compote and toss to coat. Plate a couple pieces of toast with some of the compote on top. You can finish with powdered sugar, maple syrup, freshly whipped cream, whipped creme fraiche, yogurt, or nothing at all. Et Voila! Mimosa Time!

Congratulations Arizmendi and La Cocina!

Posted on by Jeremy in Arizmendi Bakery, Blog, Chaac Mool | Leave a comment

Congratulations to Arizmendi Bakery and to La Cocina on their small business awards from the SF Bay Guardian. Come get Arizmendi yummies and Chaac Moolin the La Cocina cart every Thursday at MCM!

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