Vendors

Farmers Market Breakfast Burritos

Posted on by Mission Community Market in Blog, Recipes, Tomatero Farm | Leave a comment

What better way to start the day than with a veggie-stuffed breakfast burrito? Stop by the MCM tonight to pick up fresh veggies from a variety of vendors, and farm-fresh eggs from Tomatero Farm. Wrap this yummy scramble up in warm whole-wheat tortillas and you’ve got a healthy, delicious and highly-portable breakfast!


Ingredients
1 tbsp extra virgin olive oil
1 red onion, diced
3-4 big pieces of rainbow chard, roughly chopped tough stems/veins discarded
1 red bell pepper, seeded and diced
1 heirloom tomato, cored and diced
1 carrot, shredded
1 zucchini, diced
6 eggs, lightly beaten
1/2 cup shredded white cheddar or jack cheese
1 large handful fresh cilantro leaves, chopped
salt and pepper to taste
4 large whole-wheat tortillas

Directions
Heat olive oil in a large frying pan over medium-high heat. Add onion and cook just until fragrant, about 1 minute. Add chard, bell pepper, tomato, carrot and zucchini and cook for 3-4 minutes, or until chard begins to soften. Add eggs and cook, stirring occasionally, until eggs scramble. Turn off heat and gently stir in shredded cheese and cilantro. Season with salt and pepper to taste.

Roll egg mixture up in tortillas with guacamole, sour cream, hot sauce or whatever else you like in your burritos. These are also perfectly delicious without added condiments.

Makes 4 large breakfast burritos.

Romesco-Style Heirloom Tomato Sauce

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Recipes, Tomatero Farm, Winters Tree Fruit | Leave a comment


This easy, delicious sauce is a great way to take advantage of the plethora of different heirloom tomatoes still available at the market! Whether you hit up Her Farms, Happy Boy Farms, Tomatero Farm or Blue House Farm, make sure to get plenty of juicy, near-soft tomatoes. While you’re at the MCM, also pick up some raw almonds from Winters Fruit Tree to whirl into this easy, unique sauce.

Ingredients

1/4 cup extra virgin olive

4 cloves garlic, minced

1 green jalapeño, seeded and diced

4 large, juicy heirloom tomatoes, cored and chopped (about 3 cups chopped tomatoes)

1 handful fresh basil leaves, chopped

1 tsp Ancho chili powder

1/4 cup toasted sliced almonds, plus more for garnish

1 tbsp red wine vinegar

Directions

Heat the olive oil in a large saucepan over medium heat. Add garlic and jalapeño and cook for 30-60 seconds, just until fragrant (be careful not to burn the garlic). Reduce heat to medium-low and add the tomatoes, basil, chili powder, almonds and red wine vinegar. Cover and cook for 25-30 minutes or until tomatoes break down.

Puree until very smooth. Serve garnished with fresh basil and more toasted sliced almonds.

Makes about 2 1/2 cups tomato sauce

Put pep-n-your-step, organically

Posted on by Jeremy in Blog, En Vie Naturals | Leave a comment

Kim Leonard is the creator of “En vie naturals” a line of natural organic skincare products for women and men of ethnic skin types. Her products are made with all natural oats, nuts, and botanical extracts. At the market, Kim opens a jar of “Pep-n-your step” foot soak for me to smell. I stick my nose into a bouquet of peppermint, eucalyptus, lavender and menthol fragrances. Instant aromatherapy! Kim beams a happy healthy smile, and explains that “This foot soak is good for hardworking men and women, who are on their feet all day. 10 minutes in warm water will allow the natural agents to act and soften and relax the feet”. Kim is a vegetarian, and prides herself on not using any animal products, parabens, or toxins in her line. She is also a Mission local from all her life. Three years ago Kim began making skincare products for friends and family as a pastime. She was a coffee shop manager back then, but like many folk, she lost her job in the past few years. Not one to mope around, she quickly enrolled in the Women’s Initiative Program to gain the skills to make her boutique dream come true. She graduated in 2009, and her business is up and running. “Everything that you see here, I make with my own two hands!” She waves jazz hands in the air, and gives me another stellar Kim smile. She invites you to pass by her stall and check out her facial cleansers and scrubs as well!

by Adriana Camarena

http://www.envienaturals.flyingcart.com/

“My Job is to Feed People”

Posted on 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

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