What did the Mission say?

As I approached the youth surveyor’s booth at MCM last Thursday, all six surveyors were engaged in conversation with a passer-by. They looked relaxed and in charge, fielding questions about where to use the bathroom even as they explained Read more

La Cocina Entrepreneurs Hit the Streets

Over the past six years, La Cocina’s Street Food Festival has become a San Francisco staple. The festival features innovative food, education and discussion, and a chance for the SF community to share experience and taste with each other. At the Read more

A Sweet Addition to MCM

A woman hangs out of a window, leaning over the edge to serve grits. On the other side of the window, the grits are cooked in small batches, with lots of cream, cheese, and hot sauce. That’s the vision that Read more

Mercado Kitchen: Strawberry Frozen Yogurt with Jam Swirl

Posted on by Carletta Wong in Blog, Grandma's Homemade, Mercado Kitchen, Recipes, Yerena Farms | Leave a comment

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Spring is here and strawberries are available at the market! What better way to enjoy the warm weather than with refreshing strawberry frozen yogurt made with strawberries from Yerena Farms and amped up with a swirl of jam from Grandma’s Homemade?!

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Making this strawberry frozen yogurt with a jam swirl is super simple – puree yogurt with sweetened strawberries and spin into frozen yogurt, then layer with a jam of your choice, such as albion strawberry or raspberry. While it’s easiest to use a home frozen yogurt and ice cream maker (for example, the Cuisinart ICE-21 works great and is under $50), this recipe also includes basic instructions without using a machine.

Pick up some strawberries and jam at the market this week and give making homespun frozen yogurt a try!

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Strawberry Frozen Yogurt with Jam Swirl

Adapted from The Perfect Scoop by David Leibovitz; instructions without machine from I Scream Sandwich! by Jennie Schacht

Makes about 1 quart

Ingredients:

1 pound fresh strawberries (from Yerena Farms)
2/3 cup sugar
2 tsp vodka or kirsch (optional)
1 cup plain whole-milk yogurt
1 tsp freshly squeezed lemon juice
Jam of choice (we absolutely love albion strawberry or raspberry from Grandma’s Homemade)

Instructions:

Rinse and hull strawberries and slice into small pieces. Stir with sugar and vodka or kirsch (if using) until sugar dissolves. Cover and let stand at room temperature for about 1 hour, stirring occasionally. Puree the strawberries and their liquid with yogurt and lemon juice in a blender or food processor until smooth. Optional: press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions (see below for alternative instructions without a machine). When ready, spoon a generous amount of jam into the bottom of a container and top with a layer of frozen yogurt. Repeat, alternating generous spoonfuls of jam with the rest of the frozen yogurt. The frozen yogurt will be fairly soft when first out of the machine. If you prefer, keep in the freezer until the frozen yogurt firms to your desired texture.

If not using an ice cream maker, chill the yogurt-strawberry puree in a heavy-duty zipper-top bag with a reliable seal in the refrigerator for 1 hour. Nestle the sealed bag inside a larger zipper-top bag filled with ice and rock salt. Tightly seal the outer bag, then shake, toss, or roll the two together until the frozen yogurt freezes to a soft-serve consistency. At this point, move to a container and layer with jam as described above. Freeze until firm if desired.

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Mercado Kitchen: Spring Strawberry Salad

Posted on by BrittanyG in Achadinha Cheese Company, Blog, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Winters Tree Fruit, Yerena Farms | Leave a comment

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Spring is here! Cherry blossoms are beginning to bloom, the sky remains light into the evening, and the temperature is rising. However, spring means more than just beauty, rebirth, and an end to another wonderful winter, it also means strawberries! Mission Community Market welcomes back Yerena Farms to our Thursday market. Come by this week to grab a basket or three of this season’s freshest organic strawberries!

Spring Strawberry Salad Recipe

Processed with VSCOcam with p5 presetIngredients:

Basket of fresh strawberries from Yerena Farms
Feta cheese from Achadinha Cheese Co.
Roasted Almonds from Winters Fruit Tree
Spring greens from Blue House Farm

Balsamic Vinaigrette: 1 part balsamic, 1 part organic olive oil, dried basil, and a dash of truffle salt to cut the acid

Directions:

Wash and dry the spring greens. Gently sliver the strawberries to display their beautiful insides and sprinkle on top of cleaned salad. Add crumbled goat cheese and chopped almonds. Drizzle with balsamic vinaigrette and enjoy with a side of buttered sourdough from Marla Bakery or a pasta dish from Home Maid Ravioli!

Spotted at MCM: Three Babes Bakeshop

Posted on by Carletta Wong 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

Steamed Frijoles de Vara

Posted on by EmilyN in Blog, Mercado Kitchen, Recipes, Terra Savia, Yerena Farms | 1 Comment

These Heirloom Beans from Yerena Farms are called “Frijoles de Vara.” This recipe was suggested by Sylvia of Yerena Farms and comes highly recommended by our Executive Director Rosi! If you like edamame, this is a fun way to steam a new kind of bean that makes for a great appetizer or snack!

If you can’t find this specific type of bean, you can substituting other varieties like cranberry beans, but be sure to check with the farmer to find out how much longer you should cook them– you’d probably want to steam for an additional 20 minutes with other varieties.

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Ingredients:

    • Frijoles de Vara from Yerena Farms
    • 1-2 Lemons
    • Salt
    • Pepper
    • Olive Oil from Terra Savia
    • Cayenne Pepper

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The instructions are very simple! Place the beans in a steamer with a few inches of water. Steam for 10-15 minutes. When finished, transfer beans to a bowl and drizzle with lemon juice, olive oil, salt, pepper, and cayenne. It’s that easy!

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You can shell the beans once steamed, but I recommend just eating them out of the shells like edamame. Enjoy the spicy, salty, lemony flavor that accents the delicious natural flavor of these heirloom beans!

Purple Potato, Zucchini and Thyme Frittata

Posted on by Dana Crary in Blog, Blue House Farm, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes, Yerena Farms | Leave a comment

Frittatas are one of the easiest and most diverse dishes to make. Not only can you eat them for breakfast, lunch or dinner, you can throw just about any vegetables, cheeses, meats or even leftovers you have on hand to make an excellent flavor combination.

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With this recipe I combined Purple and Yukon Gold potatoes from Blue House Farm, zucchini from Yerena Farms, fresh thyme from Happy Boy Farms, eggs from Great Valley Poultry, and olive oil from Terra Savia to create a savory and hearty weekend breakfast.  Purple Potatoes look like precious gems, and when sliced add vibrant color to this dish.  I was able to save the extra frittata in the fridge to make delicious cold egg sandwiches the next day.

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To make this recipe you will need:

1 tsp. Olive oil
8 large eggs
Dash of heavy cream
1 small zucchini
2 small potatoes
1/2 tbls. Fresh thyme (Stems removed and chopped)
Big pinches of salt and pepper Read more