Blue House Farm

Mercado Kitchen: Sweet Potato Gnocchi with Tomato Sauce

Posted on by Mission Community Market in Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

**This awesome recipe was submitted by our wonderful volunteer Dena!

Fall is a fantastic time of year. Even though we don’t get the drastic and beautiful color-changing leaves that we can sweep into a pile in our lawns here in San Francisco, we still get all the pumpkin-spiced lattes and crisp fall winds that encourage us to cusp that latte tighter in our cold hands. As we welcome this new season and mourn the passing of summertime, pick up a few of the last tomatoes of the season this week from Blue House Farm and try out this simple recipe!

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The Mission Community Market is adorned with twinkling lights and the delicious fall veggies are pouring in. Inspired by autumn, this hearty recipe features a Thanksgiving staple, but not in any way you’ve likely seen it before. Ditch the processed marshmallows and welcome in… the sweet potato gnocchi.

The thing I want to mention about this recipe is how easy it is and how delicious the result is. The spices and fresh tomatoes in the sauce elevate this simple recipe into a gourmet dish.

Full Recipe after the jump! Read more

Mercado Kitchen: Chiles Rellenos Casserole

Posted on by Carletta Wong in Achadinha Cheese Company, Blog, Blue House Farm, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes | Leave a comment

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The abundance of peppers at the market comes in many shapes, sizes, colors, and flavors. Don’t miss out as pepper season winds down! Blue House Farm and Happy Boy Farms tell us there are only about two to three weeks of peppers left.

Wondering what to do with all these wonderful peppers? Chiles rellenos are a traditional Mexican dish that translates as “stuffed chiles” – typically a roasted poblano pepper stuffed with cheese, fried in egg batter, and served over tomato sauce. This casserole is an easier version that’s also healthier because it’s baked instead of fried.

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This casserole features a variety of peppers that can be found at the market – red shishito peppers from Happy Boy Farms and round of Hungary, poblano, and lipstick peppers from Blue House Farm. A layer of tomato sauce made with heirloom tomatoes from Happy Boy Farms and laced with red shishito and round of Hungary peppers is topped with poblano and lipstick peppers stuffed with cotija and monterey jack cheeses. The casserole is then topped with an egg-flour mixture featuring eggs from Great Valley Poultry and baked to perfection. The peppers can be stuffed with cheeses of your choice – for an extra kick try the Hot Hilda fresh cheese curds from Achadinha Cheese Company flavored with cayenne and red chili!

The full recipe is after the jump. ¡Buen provecho!  Read more

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.

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

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