Mercado Kitchen: Fava Bean Dip

Posted on May 14, 2014 by Mission Community Market in Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

Sick and tired of making the same ol’ salsas and dips for summer BBQ parties? Try Mission Community Market’s fun version of a bean dip! Stop by Blue House Farm this Thursday from 4-8pm to grab your bundle of fava beans and impress your friends with this week’s healthy recipe!

Fava Bean Dip

Fava beans are similar to other beans and contain what many call “perfect proteins.” They are loaded with amino acids and are also rich in fiber and vitamins A, B, C, K, E, PP, and mineral salts. More information on fava beans can be found here.

Ingredients:
12 larger Fava Bean stalks from Blue House Farm
3/4 Can of black beans
2-3 Cloves of garlic, minced
1 whole Avocado
Salt, Pepper
2 tbs Olive oil

Directions:
Fava beans require a two step de-shelling process. First, remove the large beans from their pods. Once all the beans have been removed, add to boiling water for roughly a minute, then place directly in ice cold water. The second layer of skin should peel off easily. Little green beans about half the size of their skin should pop out.

In a saucepan, add roughly 2 tbs of olive oil. Add the minced garlic and sauté for just a moment. Add the fava beans, black beans, and spices. Stir for roughly 3-4 minutes. Grab a potato masher, add the avocado, and smash all ingredients until a soft bean dip remains.

Serve warm with organic blue corn tortilla chips.

Mercado Kitchen: Sugar Snap Pea Soup

Posted on April 2, 2014 by Mission Community Market in Blog, Blue House Farm, Great Valley Poultry, Mercado Kitchen, Recipes | Leave a comment

This past week Blue House Farm brought MCM a lovely spring treat: Sugar Snap Peas! These peas traditionally are eaten raw, in a salad, sautéed, or steamed. But why not warm your hands over a simmering pot of soup during the rainy days upon us? The warmth of the soup, the subtle flavors, the deep hearty broth with a touch of velvety coconut all combine to make a wonderful afternoon meal! Come by the market 4-8pm this week to pick up some of your own peas please!

Sugar Snap Pea Soup

Ingredients:

Basket of sugar snap peas from Blue House Farm
Bundle of carrots from Blue House Farm
2 eggs from Great Valley Poultry (beaten, as though for a scramble)
2 tbs. Garlic (finely chopped)
1 tbs. Ginger (finely chopped)
1 Lime
Handful of buckwheat soba noodles
4 Cups Vegetable or Chicken broth
Spices: Salt, pepper, chili powder, basil, coriander
2-3 tbs. Coconut oil

Instructions:

In a pot, sauté slivered carrots and snap peas in coconut oil and stir for roughly 5 minutes. Add garlic and ginger. Stir for roughly 2 more minutes then add the entire 4 cups of vegetable/chicken broth. If desired, add a cup of water to balance out the broth. Wait until the broth begins to simmer before adding spices. Season to taste. After the broth simmers for roughly 5-8 minutes, add soba noodles. Gently drizzle the beaten eggs over the simmering broth. Stir for roughly 3 minutes or until the noddles are fully cooked. Serve with a sliver of lime.

Mercado Kitchen: Garlic-Rosemary Mushrooms over Ravioli

Posted on March 12, 2014 by Mission Community Market in Arizmendi Bakery, Blog, Far West Fungi, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Terra Savia | Leave a comment

Our clocks have moved forward an hour, but our palates may still crave a little taste of fall. This week’s savory recipe highlights a few amazing items from our market, including microgreens from our newest vendor Lifefood Gardens!

Garlic-Rosemary Mushrooms with Home Maid Ravioli

Ingredients:
3 Large cloves of garlic
Olive oil from Terra Savia
Mushroom assortment from Far West Fungi: Maitake, Shiitake, King Oyster
Salt and Pepper
Package of mushroom and roasted garlic ravioli from Home Maid Ravioli
Spicy variety of microgreens from Lifefood Gardens
Fresh rosemary from a neighbors bush (or Rainbow Grocery)

Directions:
In boiling water, add raviolis (previously frozen). Boil on medium for roughly 8-10 minutes.

In a separate pan, heat olive oil. Add rosemary and chopped mushrooms. Once this is cooked down a bit on simmer, add garlic. Stir occasionally. It is important to use a larger pan so the mushrooms do not crowd and the heat is on simmer. This concoction should simmer until the raviolis are compete and the meal is ready to be served.

On a plate, place raviolis and drizzle olive oil, salt and pepper. Place sauteed mushrooms on top of the raviolis and sprinkle a small handful of spicy microgreens to complete the meal! Enjoy with fresh bread from Marla Bakery or Arizmendi Bakery, available each week at the market!

Mercado Kitchen: Brown Sugar-Glazed Carrots

Posted on February 12, 2014 by Mission Community Market in Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

If you’re looking for a sweet but healthy snack, try glazing your carrots in some brown sugar, ginger, and garlic! This dish is delightfully full of flavor and satisfies your sweet tooth without the processed sugar conventional candy contains. Adapting your palate to craving healthier sweets can start with a visit to the Blue House Farm stand at this week’s market. They grow an array of organic vegetables, cut flowers, and fruits year-round on a beautiful farm tucked into the valley of Pescadero, California. Grab a bunch of carrots from the market, and add in some garlic, organic dark brown sugar, organic sweet butter and ginger from Rainbow Grocery or your local market to make this easy, delectable dish at home!

Brown Sugar Glazed Carrots

Ingredients:

1 Bunch of carrots from Blue House Farm
1/4 cup Dark Brown Sugar
1 tbs. Ginger, minced
1/2 tbs. Garlic, minced
1/4 stick of Sweet butter

Instructions:

Slice carrots in half after a good wash to get all of the moist soil off of their skin. Blanch sliced carrots for roughly 6 minutes until they embody their true orange hue. In the meantime, melt butter in a separate pan. Add minced garlic and ginger when melted and simmer on low. Add brown sugar once the garlic and ginger have infused with the butter and add a dash of water. Strain carrots and add them into the brown sugar sauce and simmer until carrots turn slightly gold with sweetness. Serve alone or accompany with a side dish of coriander rice.

Garlic