Blue House Farm | 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: California Marinated Artichokes

Posted on by BrittanyG in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm, Twin Girls Farm | Leave a comment

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 FarmTomatero Farm, and Zuckerman’s Farm offering an array of seasonal, local veggies perfect for grilling. Although you can roast almost any vegetable, this week’s recipe highlights the flowering artichoke drenched in healthy oils and grilled (or roasted in the oven) to a crisp, hearty perfection.
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You probably have a bottle of olive oil sitting on their counter for use during cooking, but what you may not know is how beneficial olive oil is to one’s health. A study conducted by the New England Journal of Medicine found that those who ate up to four tablespoons of extra-virgin olive oil a day cut the risk of heart attacks and strokes by 30 percent compared to other low-fat diets. This recipe uses fresh extra-virgin olive oil to enhance the flavor of the artichokes while providing you with a heart-healthy dose of deliciousness!

California Marinated Artichokes

(Recipe has been adapted from the Tony Baker Rio Grill in Carmel, California)

Ingredients:
For the Grilled Artichokes
1 cup of White wine
2 tbs. of Fresh lemon juice from Twin Girls Farm
3-4 Artichokes from Blue House Farm

For the Marinade
1 1/2 cup Extra-virgin olive oil
3/4 cup Balsamic vinegar
2 stalks of Green garlic from Blue House Farm
1 tbs. Fresh oregano, thyme, and marjoram, chopped
Salt and pepper to taste

Directions:
Cut off the top 1/3 of artichoke and trim the tips of leaves. Fill a large pot with enough water to cover artichokes, and add 1 cup of white wine and 2 tablespoons of lemon juice to the water. Boil the artichokes in the water, wine, and lemon juice for about 25 to 30 minutes until soft. The wine preserves the color and gives the artichokes a deep, unique flavor.

Set aside the cooked artichokes and prepare the marinade by combining 2 cups of olive oil with 1 cup Balsamic vinegar, 2 stalks of fresh green garlic, 1 tablespoon fresh oregano, 1 teaspoon fresh thyme, and 1 teaspoon fresh marjoram. Add salt and pepper to taste and mix well.

Once artichokes have cooled, spread the leaves out slightly with a spoon to allow the marinade to infuse into all parts of the artichoke. Drizzle artichokes with the marinade, setting aside enough to coat each artichoke after cooking.

If you would like to grill the artichokes: Wrap each artichoke individually in foil. Place on hot coals in grill for about five to seven minutes. Remove from foil and brush with remaining marinade. Serve hot.
If you do not have a grill, roast them in the oven: Place the marinated artichokes on a pan and cover with foil. Bake at 400 degrees for about 7 minutes. Remove the foil and broil for another 5 minutes to crisp the tips of the leaves. Brush with remaining marinade. Serve hot.

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Mercado Kitchen: Southern Cabbage Recipe

Posted on by BrittanyG in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm, Zuckerman's Farm | Leave a comment

Mission Community Market is pleased to welcome back Tomatero Farm to market Thursdays! This week we have highlighted a good ol’ head of cabbage..

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To some, one of the most confusing vegetables to prepare. Does one steam, boil, sauté, or bake this round, green beauty? This week’s recipe guides you in the southern style of preparing a cabbage. This quick, easy, and delicious technique will highlight the flavor and texture of this mysterious veggie. To accompany the deep flavor of this recipe, mashed potatoes and blanched carrots make for one hearty, healthy meal! The best part about this recipe is that it’s even better on day two after a night of soaking in the fridge!

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Southern Style Cabbage

Ingredients:
1 head of cabbage from Tomatero Farm
2 tbs. butter
2 tbs. olive oil
1/2 tsp. salt
1/2 tsp. Cajun seasoning
Dash of dill and chili powder
Fresh black pepper
1 1/2 – 2 cups chicken or vegetable broth

Directions:
Cut the cabbage into quarters and slice off the hard stem. Gently slice each quarter into roughly 1-in. thick strips. In a large pot, add the butter, olive oil, salt, pepper, seasonings, and cabbage. Add in the chicken or vegetable broth and toss. Bring pot to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 12-15 minutes, stirring the cabbage occasionally until it is tender. Do not overcook.

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Zuckerman’s Mashed Potatoes

Ingredients:
Mixed bag of potatoes from Zuckerman’s Farm
2 tbs. butter
Salt, pepper to season

Directions:
Chop potatoes in half and add to a pot of water. Boil for roughly 25 minutes until tender. Drain 90% of the water and mash the potatoes with butter, salt, and pepper until smooth.

Blue House Blanched Carrots

Ingredients:
Bundle of carrots from Blue House Farm
1 1/2 cup water

Directions:
Add water to a pan and simmer the whole, cleaned carrots until tender (roughly 15 minutes). This preparation highlights the sweetness of the carrot, while maintaining nutrition and omitting unnecessary fats!

Mercado Kitchen: Sugar Snap Pea Soup

Posted on by BrittanyG in Blog, Blue House Farm, Great Valley Poultry, Mercado Kitchen, Recipes | Leave a comment

This past week Blue House Farm brought MCM a lovely spring treat: Sugar Snap Peas! These peas traditionally are eaten raw, in a salad, sautéed, or steamed.  But why not warm your hands over a simmering pot of soup during the rainy days upon us? The warmth of the soup, the subtle flavors, the deep hearty broth with a touch of velvety coconut all combine to make a wonderful afternoon meal! Come by the market 4-8pm this week to pick up some of your own peas please!

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Sugar Snap Pea Soup

Ingredients:

Basket of sugar snap peas from Blue House Farm
Bundle of carrots from Blue House Farm
2 eggs from Great Valley Poultry (beaten, as though for a scramble)
2 tbs. Garlic (finely chopped)
1 tbs. Ginger (finely chopped)
1 Lime
Handful of buckwheat soba noodles
4 Cups Vegetable or Chicken broth
Spices: Salt, pepper, chili powder, basil, coriander
2-3 tbs. Coconut oil

Instructions:

In a pot, sauté slivered carrots and snap peas in coconut oil and stir for roughly 5 minutes. Add garlic and ginger. Stir for roughly 2 more minutes then add the entire 4 cups of vegetable/chicken broth. If desired, add a cup of water to balance out the broth.  Wait until the broth begins to simmer before adding spices. Season to taste. After the broth simmers for roughly 5-8 minutes, add soba noodles. Gently drizzle the beaten eggs over the simmering broth. Stir for roughly 3 minutes or until the noddles are fully cooked. Serve with a sliver of lime.

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Mercado Kitchen: Caramelized Carrot Soup with Carrot Top Pesto

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

CarrotSoup

Delicious carrots are in season at the market! Celebrate the tasty root vegetable by making this sweet, creamy carrot soup. And don’t throw away the green, leafy carrot tops – you can use those to make fresh pesto that tastes great drizzled over the carrot soup. Pick up a bunch of carrots from Blue House Farm this week at the market and try it out!

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Carrot flavor really shines in this soup made with both carrots and carrot juice. The carrots are cooked in a pressure cooker, resulting in richly browned and caramelized carrots thanks to the addition of baking soda that triggers browning reactions. Plus carrots are at their sweetest in the winter when the cold encourages conversion of starches to sugars, making it an ideal time to enjoy this soup.

Full recipes are after the jump!

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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!

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