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Mercado Kitchen: Mediterranean Microgreen Salad

Posted on by Mission Community Market in Achadinha Cheese Company, Blog, LifeFood Gardens, Mercado Kitchen, Recipes, Twin Girls Farm, Vendors | 1 Comment

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Mediterranean Microgreen Salad

Microgreens are a new way to get your daily dose of vitamins, whether they are juiced, added atop salads, or upon a toasted baguette. This week, we’ve highlighted the microgreens in their very own salad. The greens are accompanied with some of our favorite vegetables and fruits, drenched in healthy Omegas, and topped with fresh feta cheese if you like! This salad is best enjoyed outside under the thick sunlight we San Franciscan’s have been enjoying this year! The subtle flavor of the tomatoes and cucumber help add a bit of moisture to the salad, while allowing the full flavor of the microgreens and sprouted beans from Lifefood Gardens┬áto come alive in your mouth. Stop by the market this week from 4-8pm to pick up your own tray of microgreens and jump on the healthy bandwagon.

Ingredients:
Tray of Sunflower microgreens from Lifefood Gardens
1/2 bag of Sprouted beans from Lifefood Gardens
1 Tomato, chopped
1/2 Cucumber, chopped
Juice of 1 Lemon from Twin Girls Farm
Salt, Peppper
Healthy pour of olive oil
Crumbled feta from Achadinha Cheese Co. (Optional, but highly recommended)

Directions:
Acquire either a whole tray or a handful of sunflower microgreens from Lifefood Gardens. Lightly wash the greens and place in a large salad bowl.
Add chopped tomatoes, cucumbers, half a bag of any sprouted beans from Lifefood Gardens, the juice of one lemon, generous amounts of salt and pepper, and a healthy pour of olive oil (we used an olive oil that has been infused with garlic and fresh chilli for a light kick).

We chose to highlight the microgreens in a vegan salad for this recipe, but we think that adding a handful or two of fresh crumbled feta from Achadinha Cheese Co. would be a GREAT addition, helping balance the sweet and tangy flavors of the veggies with a salty, creamy bite of cheese.
Serve immediately or after a few hours when the flavors have infused (even after being coated with olive oil the microgreens hold their firmness for a day or two!).

Mercado Kitchen: Spring Strawberry Salad

Posted on by Mission Community Market 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!