Vendors

Mercado Kitchen: Chard Sausage Stuffing

Posted on November 19, 2013 by Mission Community Market in 4505 Meats, Arizmendi Bakery, Blog, Blue House Farm, Far West Fungi, Happy Boy Farms, Mercado Kitchen, Recipes, Winters Tree Fruit | Leave a comment

This flavorful chard sausage stuffing makes a hearty side dish at your Thanksgiving table. And it’s chock full of amazing ingredients from the market! Like tasty bread from Arizmendi Bakery, sweet and savory chicken apple calvados sausage from 4505 Meats, robust pioppini mushrooms from Far West Fungi, and toasty walnuts from Winters Fruit Tree. Plus look for fresh produce for this dish – swiss chard, leeks, garlic, and herbs – at Blue House Farm and Happy Boy Farms.

This recipe comes together easily and can even be assembled up to a day in advance to save you prep time on Turkey day. It would also work great to bring to a potluck Thanksgiving. So shop at the market this week (your last chance before Thanksgiving!) and try making a new side dish this year.

Chard Sausage Stuffing

Adapted from a Sunset Magazine recipe

Ingredients:

1/2 lb crusty bread (we used a sourdough baguette from Arizmendi Bakery)

1 c milk

1 lb sausage (we used 1 package of chicken apple calvados from 4505 Meats)

2 small leeks, thinly sliced

2 cloves garlic, minced

1 c fresh parsley, chopped

2 c mushrooms (we used pioppini from Far West Fungi)

1 bunch Swiss chard, stems trimmed, coarsely chopped

1/2 c grated parmesan cheese

1 t dried basil (or one handful fresh basil, roughly chopped)

1/4 t dried sage (or approximately 10 fresh sage leaves, chopped)

1/2 c walnuts, toasted and roughly chopped

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.

Cut bread into 1/2-in. slices and place in a large bowl with the milk. Mix gently to saturate with milk and let stand about 30 minutes. Stir occasionally.

Slice the sausages into disks and sauté over medium high heat in a large pot, until lightly browned. Add leeks and sauté until slightly wilted. Add garlic, parsley, and mushrooms. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/3 cup water and cook, stirring often, until wilted, about 5 minutes.

Squeeze the soaked bread with your hands and break into tiny pieces. Add the cooked meat mixture, parmesan, basil, sage, and walnuts. Stir to combine. Season with salt and pepper to taste. Transfer to an 8×8 inch casserole dish. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, at least 30 minutes.

Tips for making in advance: you can make the stuffing, put in the casserole dish and chill up to 1 day in advance. Allow about 1 hour to bake.

Stuffing photos by Carletta Wong

Mercado Kitchen: Pear Pomegranate Upside Down Cake

Posted on November 12, 2013 by Mission Community Market in Blog, Great Valley Poultry, K&J Orchards, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | Leave a comment

This gorgeous and tasty upside down cake is perfect for showcasing fresh, seasonal fruit. Forget any preconceived notions about upside down cakes – they don’t have to be made with canned pineapple and maraschino cherries. This recipe is topped with delicious Yali pears from K&J Orchards and organic pomegranate from Twin Girls Farm. By decorating with fruit, you can serve a beautiful cake without requiring a lot of frosting or fancy decorating techniques.

Don’t forget to also pick up eggs from Great Valley Poultry and almonds from Winters Fruit Tree to use in this recipe. Happy baking!

Pear Pomegranate Upside Down Cake

Ingredients:

For topping:

1/4 c unsalted butter

1 c packed brown sugar

2-3 pears (such as Yali pears from K&J Orchards)

1 pomegranate (available at the market from Twin Girls Farm)

For cake:

3/4 c unsalted room temperature butter

3/4 c sugar

3 room temperature eggs, beaten (available at the market from Great Valley Poultry)

1.5 c minus 1 T flour (measure 1.5 c and then remove 1 T)

1/2 t baking powder

1 T ground almonds (check out Winters Fruit Tree at the market for almonds)

1 T cocoa powder

3 T milk

Instructions:

Butter bottom and sides of a 9″ cake pan or spray with nonstick cooking spray.

Preheat oven to 350 degrees.

Topping:

Melt butter in a sauce pan. Add brown sugar and whisk until well combined. Spread the mixture evenly over the base of the cake pan. Peel pears, slice in half lengthwise, and remove cores. Slice each half pear lengthwise into approximately 1/8 inch thick slices. Peel the pomegranate and separate the arils. (It’s easiest to slice the skin of the pomegranate and then place in a bowl of water to peel. The arils should sink to the bottom.) Arrange the pear slices in the cake pan on top of the brown sugar topping, around the edge of the pan pointing towards the center. It’s ok to overlap the slices slightly. Fill in the empty circle in the center with pomegranate arils. One pomegranate will be more than enough – reserve extra arils for another use.

Cake:

Cream butter and sugar in a stand mixture with a paddle attachment (or by hand with a wooden spoon) until light and fluffy. Add one tablespoon of flour and mix well. Add the beaten eggs a little at a time, beating between each addition until incorporated. In a separate bowl, combine remaining flour, baking powder, ground almonds, and cocoa powder and whisk to mix. Fold dry ingredient mixture and milk into the mix of sugar, butter and eggs. Mix until there are no streaks of dry ingredients but do not over mix. Spread the cake batter over the pear and pomegranate topping in the cake pan. Bake for 45 minutes. Remove from the oven and allow to cool slightly. Turn out onto a serving plate by placing the plate over the top of the cake pan, flipping over, and removing the cake pan. Serve warm or cold.

Mercado Kitchen: Pickled Eggplant

Posted on November 12, 2013 by Mission Community Market in Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

My dad always has a jar of pickled eggplant in the refrigerator, probably because when he was growing up, his parents did too. So when I saw eggplant is still available at Blue House Farm I knew exactly what I wanted to do with it. Pickling eggplant means I can savor it after fresh eggplant is no longer available, which could be any week now. Get some eggplant while you can and make this recipe so you can keep enjoying it for weeks to come!

When you think of pickles, eggplant might not be the first vegetable to come to mind. But it is delicious and perfect for adding to sandwiches or to an antipasto platter. My dad uses a method passed down from his grandmothers. But after making pickled eggplant for decades, he does it more by feel and experience than an exact recipe. So, in this recipe I’ve used his method but added some structure adapted from David Chang’s vinegar pickles recipe in Alice Waters’ book In the Green Kitchen.

Happy pickling!

Pickled Eggplant

Ingredients:

3 small eggplants

1.5 c white vinegar

1.5 c water

2 T sugar

1 t salt

1 bay leaf

2 sprigs fresh thyme

1/2 t coriander seeds

Pinch red pepper flakes

Extra virgin olive oil

Instructions:

Peel eggplant and slice into disks approximately 1/4 inch thick. In a saucepan, combine vinegar, water, sugar, and spices and bring brine to a boil. Let cool to room temperature. Place the eggplant slices in a bowl and pour in the cooled brine to submerge all the eggplant slices. Place another bowl or a plate on top to keep them submerged and refrigerate overnight or for at least 12 hours.

Drain brine and squeeze each eggplant slice gently to remove excess liquid. Stack in a glass jar and fill the jar to the top with olive oil. Store in the refrigerator.

Mercado Kitchen: Tarte Tatin

Posted on November 6, 2013 by Mission Community Market in Blog, Hale Apple Farm, Marla Bakery, Mercado Kitchen, Recipes | Leave a comment

Try this sophisticated French twist on an apple pie and wow your guests at a dinner party! The tarte is baked in a skillet and turned out fresh from the oven onto a platter and voilà, dessert is served. This fun recipe is courtesy of our very own Mission Community Market vendor Marla Bakery. If you’ve tried the hand pies they sell at the market you know how wonderfully flaky the crust is. Here is your chance to try your hand at that flaky goodness yourself using their recipe!

Visit Hale’s Apple Farm at the market to find a delicious variety of seasonal apples organized from sweet to tart. They recommend baking with a variety of apples – we used Sleeping Beauties and Romes! Happy baking!

Tarte Tatin

Recipe by Marla Bakery

Yield 12″ Tarte Tatin

Ingredients:

For Pastry Dough:

1 lb pastry flour

1 tsp salt

12 oz (3 sticks) unsalted butter

1/3 c ice water

1/3 c bourbon

For Tarte Tatin:

7-9 good baking apples (e.g. Sleeping Beauty, Rome, etc from Hale Apple Farm)

1/2 c sugar

1/2 c brown sugar

juice of 1 lemon

pinch of salt

2 Tbl unsalted butter

Instructions:

For Dough:

Mix salt and flour together. Pour out onto a table and cut in cold butter, until very small pea sized chunks. Mix the ice water and bourbon together. Pour over dry mixture and work in with a bench scraper or pastry cutter. Try not to use your hands, this will warm the butter. Mixture will be very dry and crumbly, fold and press until you have a shaggy, cohesive mass. Wrap in parchment and chill at least 6 hours.

For Tarte Tatin:

Preheat oven to 375.

To make the Tarte Tatin, roll out dough to a rough circle about 1/4″ thick. Take a cast iron skillet or saute pan and trace the circumference of the pan onto a piece of parchment. Cut this out and use as a guide to cut a circle in the dough. Mark the middle of the dough with four small cuts and chill dough round. Meanwhile, peel apples and cut into quarters, slicing out the core. Mix apples, sugars, salt, and lemon juice and let sit until apples release their juice, about 20 mins. Strain apples and reserve juice. In your skillet or saute pan melt butter. and pour in sugar/apple juice mixture. Bring to a boil and stir until mixture begins to caramelize. When mixture is a golden brown color turn off heat and carefully place apples cut side up in pan. Don’t burn yourself! Apples should completely cover the bottom of the pan. Bring back to medium high flame and cook for 10 mins, covered with a lid to tenderize apples. Turn off heat, and carefully place your dough round on top of the apples and slide into the preheated oven for 25 to 30 mins. When done, pastry should be dark golden brown and you should see caramel bubbling around the sides of your pan. Pull out of the oven and let cool for 7 mins.

Carefully place a sheetpan or large plate over the top of the pan and quickly flip over to release your tarte tatin. If any apples are stuck to the pan, you can remove them with knife or spatula and place them on the pastry, no one will mind! Cool to room temp and serve with sweetened creme fraiche, ice cream or whatever your heart may desire. Enjoy!

Photos by Carletta Wong

Mercado Kitchen: Roasted Delicata Squash

Posted on November 4, 2013 by Mission Community Market in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm | Leave a comment

Delicata squash are available at Tomatero Farm and Blue House Farm! These striped beauties are sometimes referred to as sweet potato squash because they taste sweet and creamy. As the name suggests, Delicata squash have delicate, edible skin making them very easy to prepare. No need to remove a thick skin like other squash varieties. Simply slice in half lengthwise, scoop out the seeds, roast with the skin on, and enjoy!

The simplest preparation for Delicata is to slice each half into pieces approximately 1/2 inch wide and toss with olive oil to coat, then sprinkle with salt and pepper. Then roast at 400° F until tender and slightly browned and caramelized, about 40 minutes.

Another option is to cut into quarters, brush with cream, and sprinkle with parmesan cheese and sage. See the full recipe after the jump.

Both versions make a delicious addition to a fall meal, and they are also vegetarian and gluten-free which makes this dish great for bringing to holiday potlucks.

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Vendors

Mercado Kitchen: Chard Sausage Stuffing

Mercado Kitchen: Pear Pomegranate Upside Down Cake

Mercado Kitchen: Pickled Eggplant

Mercado Kitchen: Tarte Tatin

Mercado Kitchen: Roasted Delicata Squash

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