January 10, 2013
in 4505 Meats, Achadinha Cheese Company, Arizmendi Bakery, Blog, Blue House Farm, California Olive Oil, Get Goes Mobile Cafe, Home Made Ravioli, K&J Orchards, Live Music, Onigilly, Peter's Kettle Corn, Roli Roti, Spring Hill Cheese, Twin Girls Farm, Winters Tree Fruit
This Thursday, MCM will be back on Bartlett Street! We think you shouldn’t have to wait until April to get all the delicious food, local wares, and family fun that we have to offer. Starting on January 17th, 2013, we’ll be on Bartlett every Thursday 4pm til 8pm. Here’s a sneak peek of what we’ll have in store for you:
Produce from Blue House Farm, Twin Girls Farm, and K&J Farms
Freshly caught & smoked fish from Coastside Farms
Local cheese from Achadinha and Spring Hill
Ravioli, pasta, & spreads from Home Maid
Nuts from Winter’s Fruit Tree
Tasty baked goods from Arizmendi and Flour Chylde
Kettle Corn from Peter’s Kettle Corn
Dinner from 4505 Meats, Bok Ssam, & Roli Roti (plus Onigilly every other week!)
Espresso & other hot drinks from Get Goes Mobile Cafe
Uniquely designed tees, onesies & more from Animal Instincts Apparel
We’ll also welcome Shannon Harney and the Everybody Band as well as Uni and her Ukelele who will host the first-ever MCM Kids’ Open Mic Night! Kids (ages 4-14) and parents are invited to bring instruments and sign up at 6pm to perform at MCM! The schedule will be as follows:
Shannon Harney and the Everybody Band: 4-6
Uni and Her Ukelele: 6-6:30
Kids Open Mic: 6:30-7:30
Uni and Her Ukelele: 7:30-8
Performers will showcase their skills on Street Stage, an awesome portable stage made by local talents Ross Hansen and John Francis.
Last night I made a quick stop by Yerena Farms and I grabbed a hearty helping of Squash Blossoms. Squash Blossoms are large, yellow, edible flowers responsible for producing squash. However, this particular group of blossoms had a different destiny. Many MCM patrons might not know how to cook these tasty little morsels, so here’s the simple recipe I used for making delicious stuffed squash blossoms. Follow these instructions and you’ll be cooking like a gourmet chef in no time! Read more
Raul Vasquez is a cheese-maker from Toluca, Mexico. In Toluca, Raul’s family made queso fresco out of the leftover milk from the cows in his grandfather’s ranch. When he moved to the United States, Raul started working for Spring Hill Cheese and has had a chance to help make the cheese at all levels of production from cutting, packaging and hand labeling to separating the curds.
Prepared with toothpicks, Raul has the most samples out of any vendor in the market! Some of his cheeses are fresh while others have been aged for several years. Raul can help you find a good staple like cheddar or discover a more rare variety like quark. Spring Hill’s butter is AMAZING and you can try some this Thursday at the market!