MCM Preserves Tradition (part 1) – Emmy’s Pickles and Jams

Posted on by Jeremy in Blog, California Olive Oil, Emmy’s, Hapa Ramen | Leave a comment

The Mission Community Market grew this season in an ancient culinary art: preserving food through pickling, brining, curing, and smoking. MCM is proud to offer Emmy’s Pickles and Jams, the Zografos’ Olive Healthy, Richie Nakano’s Hapa Ramen, and Charlie’s Coastside Farm’s Salmon and Lox!

Picklers and curers have traditionally helped humankind through the cold, with fruit, vegetable and meat preserves –often improved in vitamin B by the preservation process. And, while we may associate food preservation with the Winter months, the preserver’s craft truly begins, right now, in the peak harvest season of Summer through Fall! At the market, you’ll find many of the same fresh fruits and vegetables that end up in the preserves, jars and pies for sale a couple of tents down. Come around to meet some of our artisan preservers!

Emmy learned her craft at home. Pickling was a family activity when she was a kid: sterilizing jars, creating the perfect brine, chopping and cooking and canning; everyone had a part. Emmy had been a food activist for several years, when her friends began to rave about her pickles. Emmy started wondering: Could she create a small business out of a craft she simply loved to share? With the help of enthusiasts buying her pickling art, she’s thrown down a root in the Mission Community Market. Emmy gets her inspirations from a variety of worldly cuisines, bringing us jars of Mexican jalapeños with carrots and onions, Boston bread and butter pickled cucumbers, and Indian turmeric Cauliflower. She also makes harvest fruit jams. The produce she picks is organic and local, sometimes from the same farmers at the market. Last year, she made jam with Twin Girls Farm plums. As soon as she began selling, all the plum jars were harvested right off her stand by eager market visitors. (She’s going to make a larger batch this year.) She also makes jams with Tay berries from Yerena Farms, and apricots from Arata Farm. You can visit all three farm stands here in the MCM! We also can’t rave enough about Emmy’s jalapeño jelly, which goes great with anything in need of a savory-sweet kick. Emmy’s been doing so well since beginning at MCM, her There’s another thing I should mention about Emmy… She has sunshine in her smile. So stop by her stand for her story and preserves.

Next in MCM Preserves Tradition: Olive Healthy’s California Olive Oil

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!

MCM Gift Boxes

Posted on by Mission Community Market in Blog, Emmy’s, Rubber Ducky Soap | Leave a comment

Just in time for Father’s Day…introducing our brand-spanking-new gift boxes! Each box is loaded with treats from some of the vendors at the market. This inaugural box features fragrant soap from Rubber Ducky Soap Co, super duper spice rub from Good Foods Catering, organic pickles from Emmy’s Pickles and Jams, devilish cookies from Sweet Constructions bakery, and colorful paper flowers from Casa Bonampak. All of this can be yours for $25! Boxes will be available to purchase at the market this Thursday!

Or pre-order mcm [at] missioncommunitymarket.org

Chaac it Up on Sweet, Sweet Cinco de Mayo!

Posted on by Jeremy in Blog, Chaac Mool, Emmy’s | Leave a comment

In honor of Cinco de Mayo, Sweet Constructions is offering a new ice cream sandwich made with their award-winning brownie cookie and Mitchell’s Mexican Chocolate Ice Cream! Also this week: Snickerdoodle Swirl with Dulce de Leche Ice Cream, Vegan (and Flourless) Almond Cookie with Chocolate Coconut Bliss. Oh my yum!

Sweet Constructions bakes the kinds of sweets that we like to eat: small, rich, old time favorites with natural ingredients and an elegant twist – ice cream sandwiches, mini cupcakes, chocolate crackles, snickerdoodles, and brownies to name just a few. It started in the Mission when Kate and Mindi met as upstairs and downstairs neighbors on 21st Street and started baking together for friends and fundraisers, like at at Buena Vista School. They ventured out with their cookie cart onto Valencia St and are now in their second season at the Mission Community Market!

Also in honor of cinco de mayo, special treats from Mission Fave Chaac Mool! Support Chaac Mool in the La Cocina Cart while watching youth dancers or listening to Danilo. Show your love with CHAAC drawings on the street! Real chalk provided. Cinco do Mayo menu especial includes:

Crisp corn tortilla topped with choice of:
-Cochinita Pibil, Chaac Mool’s signature slow-roasted, achiote-rubbed Niman Ranch pork, lettuce tomato, nopales (stewed prickly pear cactus) and handmade red and green salsa.
-Pollo, shredded chicken breast marinated with fresh herbs, lettuce, tomato, jicama, mango and handmade red and green salsa.
-Vegetarian lettuce tomato, sauteed mushrooms and handmade red and green salsa.

CHILES RELLENOS de Picadillo de Res en Escabeche
– poblano peppers stuffed with niman ranch beef, slowly cooked in vinegar to give it a unique flavor.

Also for Cinco de Mayo:
Emmy’s – Jammin Jalapeno Jelly
Good Foods BBQ – Tacos!! Grilled chicken with a salsa Verde

Cinco de Mayo! This Jueves!

Posted on by Jeremy in Blog, Chaac Mool, Emmy’s | Leave a comment

Come on out for the real cinco de mayo this week and in the street! Get your mex on with tasty Yucataco’s (yucatec + taco) from Mission fave Chaac Mool! Jammin jalapeno jelly from Emmy, and cool it down with scrumptious ice cream sandwiches from Sweet Constructions.

This week in the street: Music from Danilo Paiz and the young women of Mixtiso Latin Hip Hop Dance with la maestra del mixtiso, Vanessa Mosqueda.