Music This Week: Sang Matiz!

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Sang Matiz
Beautiful music will fill the streets this week with Sang Matiz, San Francisco’s own Latin Fusion band with members hailing from …. everywhere! Try Peru, Chile, Mexico, Puerto Rico, Iran and here, to name a few. Their name is a combination of two words: Sang, meaning blood in French and Matiz, meaning “Harmonious Mixture” in Spanish. The band adopted this name because of the diverse cultural and musical backgrounds of its members. Sang Matiz uses elements of Rumba Flamenca, Cumbia, R&B;, Salsa, Reggae and other World beats. Check out their show in two weeks at Yoshi’s with Diana Gameros (….guess who’s playing MCM next week!). Come hear Sang Matiz live and free, this Thursday 5pm.

Local Biz Spotlight: the Heated

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The Heated
The Heated’s Cristina is a local artist, designer, musician and all-around awesomist. Check out her designs and locally-printed tea towels, aprons and totes. Welcome back Cristina!

Hale Apples: Keep the Doctor Away

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Dave Hale
Dave hails from Sebastopol and will teach you everything you need to know about apples before you can say “gravenstein!” This week Gravenstein and Pink Pearls! Welcome back Dave!

Local Biz: Happy Anniversary to En Vie Naturals!

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En Vie Naturals
Happy Anniversary to Kim Leonard and En Vie Naturals! Kim created En Vie Naturals as an inspired skincare line for multi-ethnic skintypes on year ago. Her first sale was at the Mission Community Market! From bath salts to facial scrubs, and massage oils to make-up removers, En Vie Naturals provides the essential ingredients that promote healthy skin. The En Vie line targets skin impurities, promotes skin repair, creates a radiant and smooth skin texture without using animal products, animal testing, parabens, or toxins.

Wish Kim a happy anniversary this week! Come for your anniversary special: Buy $20 or more and get $5 off!

Recipe: Caldo Verde (Portuguese Kale Soup)

Posted on by Mission Community Market in Arata Farm, Arizmendi Bakery, Blog, Blue House Farm, California Olive Oil, Hapa Ramen, Happy Boy Farms, Tomatero Farm | Leave a comment

Next time you’ve got a bunch of kale sitting around and you want to try something different, give this recipe a shot. It’s easy, delicious, and inexpensive. It’s our version of the traditional Portuguese soup with a couple of twists that make it extra yummy. You might want to make extra, as this soup is always better the day after you make it

8 oz Spanish Chorizo, diced (or chouriço, or linguiça, or bacon or guanciale from Hapa Ramen)

2 ea Onions, diced (from Arata Farms)

4 ea Garlic Cloves, thinly sliced (more if you’re using bacon or guanciale)

8-10 ea Small Potatoes, medium dice (nicola potatoes from Happy Boy Farms work beautifully, or any other small waxy potato)

1 bu Kale, stemmed and cut into 1″x4″ strips (from Blue House Farm or Tomatero Farm, we like using green curly kale)

1 tb Pimentón (smoked spanish paprika)

Start by adding a splash of olive oil (from Olive Healthy) into a pot over medium-high heat. Throw in your diced pork product and turn down the heat to medium to let the fat render. After a couple of minutes add the garlic and stir. At this point, we like to add a healthy pinch of red pepper flakes to add some heat, but feel free to leave them out if you don’t like spice (at this point you could also a bay leave or two if you’re so inclined). After another minute or two, add the onions and the pimentón, stir and let cook until the onions have softened. Toss in the potatoes and about two quarts of water (you can substitute homemade stock here if you like, but keep in mind this soup was born out of poverty) and turn the heat up to high to bring to a boil. Once the soup is boiling, turn down to a simmer and cook until the potatoes are completely done, about 20 minutes. While the potatoes are cooking, season the broth with salt and pepper. We also like to add a splash of sherry vinegar (you can use red wine vinegar if you don’t have sherry vinegar) and a little bit of honey, about 2 tablespoons, to round out the spiciness of the soup and the bitterness of the kale. When the potatoes are cooked, add the kale and cook for a few more minutes until the kale is tender. Once done, serve with some toasted and buttered crusty bread (hello Arizmendi!) and a little more olive oil on top of the soup. Et Voila!

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