Hale Apple Farm

Thanks for a great 2012 season

Posted on December 13, 2012 by Mission Community Market in Blog, Chaac Mool, Emmy’s, En Vie Naturals, Hale Apple Farm, The Heated, Twin Girls Farm, Yerena Farms, Zia Designs | Leave a comment

We’d like to extend a huge thank you to all of our amazing vendors for making this 2012 season the best one yet! We’re also happy to announce that next year MCM will move to a year-round format, opening for the 2013 season on January 17th.

We’re excited to share with you the result of a project that we’ve been a part of during the past few months. As a part of a special collaboration between MCM and students from the ENGAGE program at the California College of the Arts, eight of our vendors were profiled in a beautifully-designed book called Neighboring Greatness which offers a glimpse into what makes MCM so special. The book is available now for purchase.

We’d like to extend our deepest gratitude to everyone who participated in this project. Thanks to all the vendors who agreed to be a part of this book, participated in interviews, and hosted students at their farms and businesses so that their story could be told. Thanks go out to Hale Apple Farm, Yerena Farms, Twin Girls Farm, Emmy’s Pickles and Jams, En Vie Naturals, The Heated, ZIA Designs, and Chaac-Mool.

Thanks also go out to all the students who helped make this project possible, as well as their professor Jenny Mullins.

Zoe Brozman
Mike Bucci
Megan Darrough
James T. Edmondson
Danielle Galante.
Alison Gold
Cailin  Holmes
Henry Huckabay
Robin Kim

Peter L’Abbe
Christie Lee
Eileena Q. Long
Lydia Park
Taylor Patton
Ming Sit
Georgia Wilson
Megan Yamanaka
David Yamato

Thank you once again for an amazing 2012 season, and we’ll see you in January!

Giants & Pumpkins Make MCM Awesome!

Posted on October 31, 2012 by Mission Community Market in 4505 Meats, Blue House Farm, Hale Apple Farm, Mercado Plaza | Leave a comment

Giants game at MCM

Last Thursday was a truly memorable night at MCM, made even more special now that the San Francisco Giants just clenched the 2012 World Series title!

The night started out with a performance from the Horace Mann Community Music Center as a talented group of young performers treated us to a set of entertaining tunes!

Beginning at 5 pm, several patrons and community members enjoyed a showing of the Giants’ win over the Detroit Tigers on a warm October night while enjoying 4505 Meats‘ cheeseburgers or snacking on kettle corn from Peter’s Kettle Corn. Several patrons commented that they much preferred the chance to catch the game in an outdoor setting rather than a bar or restaurant and thanked MCM for bringing the World Series to them! We’d like to extend a GIANT thank you to Anderson AV Rentals and Amanda Leahy, as well as the wonderful people at Mission Market Fish & Poultry and El Perol for all their help to make this possible.

Kids of all ages enjoyed getting crafty in a pumpkin patch brought to you by Blue House Farm and Hale Farm, two of our amazing vendors. Seated atop bales of hay, kids created painted masterpieces made out of gourds of all sizes, and several patrons took home pumpkins to decorate or cook at home. The center of the market was transformed into a mini pumpkin patch for the afternoon and when it got dark, carved pumpkins illuminated to light the market. Thanks so much to Minnie of Blue House Farms and Dave of Hale Farms for making the pumpkin patch a success!

We’d like to thank everyone who came out to the market this week by participating in the movement to transform Bartlett Street into a space where community members gather to enjoy one another’s company and connect with neighbors. Click here for more information on the Mercado Plaza project, a campaign to make Bartlett a safe, inviting, family-friendly environment for community collaboration.

Apple A Day!

Posted on October 19, 2011 by Mission Community Market in Blog, Hale Apple Farm, Recipes | Leave a comment

This week’s spotlight goes to Hale’s Apple Farm. Dave, the (apple)-Jack-of-All-Trades, is bringing 10 varieties to you tomorrow. Ten! Here are some teasers: Sleeping Beauty, Jonagold, Golden Delicious, and Pippin. Come taste all their tart and sweet glory at MCM. Once you have chosen your favorite, stock up: local apple season does not last forever. Of course they are delicious fresh (try them diced with a dash of lime, salt, pepper, or chili powder), but what to do with your extras once you’ve followed “Doctor’s orders” and eaten your daily dose? Here are some great recipes that freeze well. Prepare now for the holidays!

APPLE PIE: TASTY & SIMPLE:

(For decades this recipe has made everyone in my huge family happy. Turns out it’s vegan!)

Mom’s Oil Pastry

2 c. flour
1 tsp salt
1/2 c. oil
5 (or 6) T. cold water

Sift flour and salt together. Mix in oil and water
all at once with fork. Shape two balls. Roll between
2 (12 inch) squares of wax paper. Dampen table to
keep wax paper stationary. Makes 2 (9 inch) pie
crusts. (Recipe by “Little Lil” from Zell, MO Cook Book)

Filling Apple Filling

2/3 c. sugar
1/4 c. flour
1/4 tsp. EACH cinnamon & nutmeg
3 c. sliced apples

Mix dry ingredients lightly with apples. Put in pie
pan lined with crust.

Cover with top crust. Cover crust EDGE loosely with
aluminum foil so edge doesn’t burn. Put on a cookie
sheet to catch any overflow.

Bake in 350-375 degree oven for 50-60 minutes. Be patient if you can and let cool for a bit. (Nouveau twist: add a pinch of crushed rosemary or basil to apples or crust.)

——————————

—————————————-
CURRY APPLE SOUP (from VeganChef)1 cup shallots, finely diced
2 T. oil
1 T. curry powder
2 t. ginger, minced
1/4 cup sherry
3 lbs. cooking apples of choice, peeled, cored, and diced
4 cups vegetable stock
1 cup apple juice
1 cup milk or soy milk
1-2 T. lemon juice
salt and pepper, to taste

In a large pot, saute the shallots in oil for 5 minutes or until soft. Add the curry powder and ginger, and saute an additional minute. Add the sherry, and stir well to deglaze the pot. Add the diced apples, vegetable stock, and apple juice, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the apples are tender. Remove from the heat and allow to cool for 10 minutes. In a food processor or blender, in batches, puree the soup until smooth, and return the soup to the pot. Whisk in the soy/milk, a little of the lemon juice, and season to taste with salt and pepper. If desired, add additional curry powder, apple juice, or lemon juice to the soup to adjust the sweetness or spicy flavor of the soup to your own personal taste. Serve hot or cold.
Serves 6-8
http://www.veganchef.com/curriedapple.htm

Hale Apples: Keep the Doctor Away

Posted on August 10, 2011 by Jeremy in Blog, Hale Apple Farm | Leave a comment

Dave Hale
Dave hails from Sebastopol and will teach you everything you need to know about apples before you can say “gravenstein!” This week Gravenstein and Pink Pearls! Welcome back Dave!

“My Job is to Feed People”

Posted on September 8, 2010 by Jeremy in Blog, Hale Apple Farm | Leave a comment

Dave Hale offers me an apple section as soon as I show up as his market stall. “This is the Pink Pearl, a very tart variety, very good for cooking!” Crunch! The Pink Pearl is indeed a pink-fleshed apple with a golden exterior. The tartness makes my mind flutter with inspirations for apple pies and salads. Dave Hale is a 5th generation apple farmer. His great-great-grandfather – William Ross, originally from Scotland – bought their land in Sebastapol in 1883. Dave grew up on the land, and in 1978 took over from his uncles. At the moment, they are working 40 acres, but he has gone up to 90 acres. “My job is to feed people, and that is what I do! Nice thing about markets, and the reason why I like to come here, rather than send an employee is the direct relationship between producer and consumer. If I send an employee, I can’t have the dialogue that you and I are having.” Dave attends an English woman who arrives with her two young daughters. She tells Dave how much she misses English apples, and he helps her select a few English varietals that might just cure her homesickness. During the apple season (August through Thanksgiving), his trees yield up to 30 different varieties of apples. He shows me the list: Akane, Arkansas Black, Baldwin, Belle de Boscop, Bellflower, Black Jonathan, Black Twig, Braeburn, Cameo, Early Jonathan, Fiji, Gala, Hoover, Jonagold, King of Tompkins, Liberty, Macoun, Mitso, Northern Spy, Pink Lady, Pink Pearl, Pippin, R.I. Greening, Ramey York, Romes, Sierra Beauty, Spitzenberg, Std. Jonathan, Wagner, Winesap, Winter Banana, Winter Permain, etc. What goodness and abundance! I can only identify about five. I ask which is his oldest apple. “I recently found the planting records in the attic in the house! The Balwin, Spitzenberg, and Wagner apples date back to the 1940’s, but the history of some of these apples dates back more than 100 years.” Dave also carries plums and pears and other fruits. He invites you to Hale’s Apple Farm for pumpkin picking season in the Fall.

by Adriana Camarena

« Previous   1 2