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Mercado Kitchen: Mushroom Quiche

Posted on by Mission Community Market in Achadinha Cheese Company, Blog, Blue House Farm, Far West Fungi, Happy Boy Farms, Mercado Kitchen, Recipes | Leave a comment

Mushrooms

Stop by the Far West Fungi stall at the market to explore an amazing array of organic mushrooms. They are happy to share recipe ideas and give advice for how to use their more exotic mushroom varieties. For this week’s mushroom quiche, they recommended creamy, buttery king trumpets and firm, crunchy maitakes. To round out the mushroom flavor, we also tossed in some earthy crimini mushrooms.

The mushrooms in this quiche are complemented by mild, creamy Broncha cheese from Achadinha Cheese Company, made in Petaluma from a cow and goat milk blend. And don’t forget to pick up more ingredients for this recipe at the market, including eggs from Great Valley Poultry and shallots and herbs from Blue House Farm or Happy Boy Farms.

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Quiche is very versatile – serve it for dinner with a simple green salad, include it in a brunch menu, or have a slice as an afternoon snack. The full recipe is after the jump. Enjoy!

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Mercado Kitchen: Creamy Greens Soup

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Mercado Kitchen, Recipes | 1 Comment

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The market is a great place to stock up on organic greens! Grab a variety of healthy greens, from kale and chard to collards and dandelion greens, available by the bunch from Blue House Farm and Happy Boy Farms. And at 3 bunches for $5, it’s a great deal! These farms also frequently sell spinach, lettuces, and beets, which usually contain free greens as an added bonus!

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Wondering what to do with all those greens? Here is a simple recipe for a creamy, tasty soup that can be made with any combo of greens you have on hand. This is a great way to make use of any leafy goodies, even if they’re approaching the end of their freshness. Made here with kale and mixed lettuces, you could substitute with one or more bunches of your choice.

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Full recipe found after the jump!

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Mercado Kitchen: Citrus Ginger Cookies

Posted on by Mission Community Market in Blog, Mercado Kitchen, Recipes, Twin Girls Farm, Winters Tree Fruit | Leave a comment

GingerCookies

Orange zest and orange glaze add a fresh twist to these delicious ginger cookies. Pick up juicy navel oranges from Twin Girls Farm or mandarin oranges from Winters Fruit Tree to add this seasonal spin to a classic cookie. You can also make a variation substituting lemons for oranges. Try Meyer lemons from Winters Fruit Tree for their sweeter flavor.

Oranges

The addition of citrus doesn’t mean these cookies are light on ginger flavor. Each chewy bite has a zing of ginger from the addition of three types of ginger: ground ginger, fresh grated ginger, and crystallized ginger.

Citrus ginger cookies are perfect for this time of year. Bake up a batch for a cookie swap or to share with friends and coworkers! And in the process fill your kitchen with the warm aroma of ginger, spices, and citrus baking in your oven.

Happy baking!

Citrus Ginger Cookies

Adapted from 101Cookbooks.com

Ingredients:

1/2+ c large-grain sugar (such as organic cane sugar or turbinado)

1 naval orange or 2 mandarin oranges or 2 Meyer lemons

2 c flour
1 t baking soda
1 t cinnamon
1 t allspice
1/2 t salt
1/4 t white pepper
2 t ground ginger

1 stick (1/2 c) unsalted butter, room temperature
1/4 c unsulphured molasses
2/3 c sugar
1 T plus 1 t fresh ginger, peeled and grated
1 large egg, well beaten
1/2 c crystallized ginger, minced

1/2 c powdered sugar

Instructions:

Preheat oven to 350 degrees.

Zest the orange(s) or lemons to yield a heaping tablespoon of zest. Juice the fruit and reserve 2 tablespoons of the juice for making the glaze. Save the remaining juice for another use.

Whisk together the flour, baking soda, cinnamon, allspice, salt, white pepper, and ground ginger in a large bowl.

Heat the butter in a saucepan until just barely melted. Stir in the molasses, sugar, and fresh ginger. If the mixture is hot to touch, let it cool until it is lukewarm. Whisk in the egg and pour the mixture over the flour mixture. Add the crystallized ginger and orange or lemon zest. Stir until just combined. Refrigerate for at least 30 minutes.

Scoop a heaping teaspoon of dough and roll into a ball, then coat in large-grain sugar. Place sugar coated dough balls a few inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, until cookies puff up, get fragrant and crack. Cool on a wire rack.

Prepare the glaze by whisking together powdered sugar with 2 tablespoons orange or lemon juice. Dip cooled cookie tops in the glaze or use a pastry brush to apply the glaze. Sprinkle with more large-grain sugar.

Store in an airtight container. Makes about 45 cookies.

Mercado Kitchen: Persimmon Scones

Posted on by Mission Community Market in Blog, K&J Orchards, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

PersimmonScones2

Impress your family and guests this holiday season with freshly baked scones for breakfast! Studded with Fuyu persimmons available into early December from Twin Girls Farm and K&J Orchards, these delicious scones are sure to please.

FuyuPersimmons

It can be notoriously difficult to incorporate fresh fruit into scones without the fruit streaking and turning to mush. That’s why you most often see scones with dried fruit. But nothing beats fresh, seasonal fruit in baked goods. This recipe from America’s Test Kitchen has great tips to make adding fresh fruit to your scones a success. The squat Fuyu persimmons are a great choice because they are quite firm when ripe and ready to enjoy, making them easier to incorporate in the scone batter without breaking down. This recipe also has some great make ahead tips so you don’t have to get up at the crack of dawn to have freshly baked scones in the morning.

The full recipe is after the jump. Happy baking!

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Spotted at MCM: Three Babes Bakeshop

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Jarred SF Brine, Marla Bakery, Spotted at MCM, Yerena Farms | Leave a comment

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The sassy duo behind the organic, seasonal pies from Three Babes Bakeshop were spotted shopping at the market last Thursday. They picked up delicious berries from Yerena Farms (above) and sugar pie pumpkins from Blue House Farm (below).

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Anna and Lenore can be found shopping at Mission Community Market every week – both for their pie business and to buy groceries for their apartment. They love that they get to see many of their friends from the SF food community there. They have been buying fruit from Poli and Sylvia Yerena since they launched their business, and are so impressed with Yerena Farms’ delicious berries all year round that they usually source all their berries from them. Lenore used to snack on berries meant for their pies, so now they have a rule that every Thursday she comes to MCM and buys her own personal flat of berries so that she can eat as many as she wants! Some of their other favorites at the market include tasty loaves of bread and delicious cookies from Marla Bakery, veggies from Happy Boy Farms, and pickles from Jarred SF Brine.

The berries and pumpkins Three Babes procured at the market are seasonal fillings for their amazingly flakey pie crust. Two of their favorite fall pies are pluot blackberry and pear raspberry.

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With Thanksgiving around the corner, sugar pie pumpkin is very popular. They split and roast the sugar pie pumpkins and then scoop out and puree the flesh to make tasty pumpkin pies. While summer is their favorite season for pie fillings, fall is a close second with sugar pie pumpkins being at the top of their list!

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You can order pies online from Three Babes Bakeshop or through Good Eggs. Get your Thanksgiving orders in and you might enjoy some Mission Community Market produce in your holiday pie this year! The babes can also be found selling their pies at the Ferry Plaza Farmers Market on Saturdays.

Photos courtesy of Three Babes Bakeshop