Vendors

Final Day! Buy Local and Support Your Community Marketplace

Posted on November 30, 2011 by Jeremy in Arizmendi Bakery, Blog, Dandelion Chocolates, Emmy’s, Rubber Ducky Soap, Smokin Pottery, Zia Designs | Leave a comment


Final 2011 MCM is here!

Order an MCM Gift Box, with a fun assortment from the vendors below, including Dandelion Chocolate Madgascar Bars, Arizmendi: Mission granola, Rubber Ducky Soap Co., and Emmy’s Pickles and Jams! Plus Casa Bonampak flowers and Mystic World Press storybook! All for $30. Order now mcm@missioncommunitymarket.org or at today’s market! 


Or find your own unique combination of gifts from the vendors below:

Dandelion Chocolate – http://www.dandelionchocolate.com/
Amazing bean-to-bar chocolate. Selectively sourced, carefully crafted, locally-made. 

Emmy’s Pickles and Jams – http://emmyspicklesandjams.com/
The perfectly delectable gift, savory, sweet or both! MCM fruit jammed and veggies pickled by Emmy and Jonah!

Envie Naturals – http://www.envienaturals.com/
Natural beauty products, including lotions, body oils, sprays and bath salts for all skin types

 
Georgie Girl Designs– http://georgiegirldesign.com
Independent designer Georgia Dwyer brings her entire set up of jewelry – metal, leather earrings, glass, stone and beads – as well as woven winter wear – scarves, gloves and hats!

 

Mystic World Press – http://mysticworldpress.com/
Amazing hand-crafted books telling magical stories

Rubber Ducky Soap Co. – www.rubberduckysoap.com
Organic soaps, limp balms, mists and body oils from locally-sourced, natural ingredients.

Smokin Pottery– http://smokinpottery.wordpress.com/
Downright amazing locally-made pottery by Jeff May. Great vases for flowers, perfect accompaniment to salts and spices at MCM, great bowls for fruit and more!

Whistle Works
One-of-a-kind hand-made ceramic whistles! Super fun designs! Great for a variety of whistling needs.

Zia Designs– http://ziadesigns.net/
Artist-owned designer company honoring latino and indigenous designs on T-shirts, hoodies and tanks. Hand-printed in SF. Designs are the bomb!

Holiday Gift box from Local Biz

Posted on November 23, 2011 by Jeremy in Arizmendi Bakery, Blog, Dandelion Chocolates, Emmy’s, Rubber Ducky Soap | Leave a comment

Just in time for the holidays…introducing our Winter-season gift boxes! Each box is loaded with treats from vendors at the market. This box features fragrant soap from Rubber Ducky Soap Co, delectable chocolate from Dandelion, organic pickles or jam from Emmy’s Pickles and Jams, baked treats from Arizmendi Bakery, and colorful paper flowers from Casa Bonampak. All of this can be yours for $30! Boxes will be available to purchase at the holiday markets December 1, 8 and 15th.

Or pre-order right now at mcm@missioncommunitymarket.org

You too can look this good with boxes.

Nuts!

Posted on November 6, 2011 by Mission Community Market in Arizmendi Bakery, Blog, Recipes | Leave a comment


Roasted. Raw. Blurred into a protein butter. In salads. In granola. In trail mix. In pie. In bread…….So many ways to enjoy the nuts and seeds sold at Mission Community Market. Here is one way that might be new to you: Nut Cheez! Yes, blended up with the right accessories, and you have yourself a pate of sorts that goes well on pizza, bread, stuffed into squash, or eaten by the spoonful. Here is a basic recipe that gives you protein and positive reviews!

NUT CHEEZ

1 cup of nuts (walnuts, almonds, pecans, sunflower seeds….any combo of local MCM nuts!)
1 Tablespoon miso or 2 tsp salt to taste
2 Tablespoons olive oil
pinch of fresh herbs (rosemary, oregano)

Just blend all this together until it is a think ricotta-like consistency, adding water as needed to assist blending. (If you think ahead, soak the nuts overnight in some water.) You can add black pepper, some sundried tomato, or some turmeric to add some color! Or, use some flavor-roasted nuts for a more robust taste. More nut cheese recipe ideas here…..

Enjoy!

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.)

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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

Get to Know Your Jujubes

Posted on October 4, 2011 by Mission Community Market in Blog, Twin Girls Farm | Leave a comment

Jujubes make a tasty natural snack all by themselves. They can be eaten in the early ripening stages when the fruit has a yellowish-green shade to it or dried where the fruit has a more rich, red color. Jujubes are high in Vitamin C and have been used in teas and medicines for centuries. The fruits have a mildly sweet flavor and a snappy crunch, making them fun and snacky, without all the corn starch and high fructo factor of conventional snacks. Now in season at MCM from Twin Girls Farm!

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