Thursday Sept 9

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Big Tadoo Puppet Crew, Shakespeare’s Hip Hop and Ariel Eisen Starring

The Big Tadoo Puppet Crew is a Bay Area-based puppet troupe that combines storytelling with elements of poetry and song, illuminating with lessons of sustainability and democracy. They’ve toured over 50,000 miles on bio-fuel across the country performing at county fairs, farmers markets, music concerts and festivals.

See/Christian Elauri will bring us the Fool Truth, hip hop theater. “Ellauri is a commanding beat-boxer and performance poet, his freestyle recitations of passages of Shakespeare were among the most artistically impressive of the show.” – Star Bulletin

“Why be a critic when you could be starring in the play?” asks Ariel Eisen. She draws inspiration from Paul Simon and Bob Dylan to Billy Holiday, Ella Fitzgerald and Antonio Carlos Jobim. Come see her jazzy guitar, angelic voice and potent lyrics at 5pm.

Breezy Summer from Her Farms

 Remember summer weather? Taste it again with this easy summer salad recipe made with produce from Her Farms, which offers some of the most reasonably-priced farm-fresh produce available. Takes 5 minutes! Get recipe…

NEW DESIGNERS: Mixcoatl and the Mission Statement

The MCM is happy to welcome Mixcoatl from 24th Street (South Van Ness) and the Mission Statement from 18th Street (Mission/Valencia)! Mixcoatl Arts and Crafts has a variety of Mexican and Huichol jewelry, art and crafts – and lucha libre masks. The Mission Statement is a cooperative boutique of local designers of apparel and accessories for men and women on 18th Street between Mission and Valencia. Mission Statement will be joining the MCM every 2nd Thursday from now on.

Welcome to the Community Market!!!

Stick around for more AMAZING food vendors joining in the coming weeks.

This Week: Public Dance/Break/Jerk Space

Students from Everett Middle School and the Mission Beacon hold open workshop space for breaking, jerking, douggie. Open session for all Mission youth from 5pm on.

“My Job is to Feed People”

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Dave Hale offers me an apple section as soon as I show up as his market stall. “This is the Pink Pearl, a very tart variety, very good for cooking!” Crunch! The Pink Pearl is indeed a pink-fleshed apple with a golden exterior. The tartness makes my mind flutter with inspirations for apple pies and salads. Dave Hale is a 5th generation apple farmer. His great-great-grandfather – William Ross, originally from Scotland – bought their land in Sebastapol in 1883. Dave grew up on the land, and in 1978 took over from his uncles. At the moment, they are working 40 acres, but he has gone up to 90 acres. “My job is to feed people, and that is what I do! Nice thing about markets, and the reason why I like to come here, rather than send an employee is the direct relationship between producer and consumer. If I send an employee, I can’t have the dialogue that you and I are having.” Dave attends an English woman who arrives with her two young daughters. She tells Dave how much she misses English apples, and he helps her select a few English varietals that might just cure her homesickness. During the apple season (August through Thanksgiving), his trees yield up to 30 different varieties of apples. He shows me the list: Akane, Arkansas Black, Baldwin, Belle de Boscop, Bellflower, Black Jonathan, Black Twig, Braeburn, Cameo, Early Jonathan, Fiji, Gala, Hoover, Jonagold, King of Tompkins, Liberty, Macoun, Mitso, Northern Spy, Pink Lady, Pink Pearl, Pippin, R.I. Greening, Ramey York, Romes, Sierra Beauty, Spitzenberg, Std. Jonathan, Wagner, Winesap, Winter Banana, Winter Permain, etc. What goodness and abundance! I can only identify about five. I ask which is his oldest apple. “I recently found the planting records in the attic in the house! The Balwin, Spitzenberg, and Wagner apples date back to the 1940’s, but the history of some of these apples dates back more than 100 years.” Dave also carries plums and pears and other fruits. He invites you to Hale’s Apple Farm for pumpkin picking season in the Fall.

by Adriana Camarena

Easy Summer Vegetable Melange

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Here’s an easy summer salad recipe made with produce from Her Farms, which offers some of the most reasonably-priced farm-fresh produce available. This takes 5 minutes to throw together and will make you the most popular boy or girl at the potluck.

3 ears fresh corn, shucked
4 zucchinis, diced
2 cups cherry tomatoes
1 bunch Thai basil, chopped
4 carrots, shredded
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
3 tbsp extra virgin olive oil
juice of 1 lemon
salt and pepper to taste


Use a sharp knife to cut the kernels from the corn and place in a large salad bowl. Add the zucchinis, tomatoes, basil, carrots, pine nuts and feta. Toss with olive oil and lemon juice. Season with salt and pepper to taste.

Serves 4-6.

Mexican Cooking Competition: 9/16/10 at the MCM!

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September 16th is the Bicentennial of Mexican Independence Day and we could not be more excited that the date coincides with a Thursday this year! In honor of this occasion, we’ll be going full-speed at the Mission Community Market with music, food and all kinds of fun, including a Mexican Cooking Competition.

Here’s the deal:

Send an email to gmoskowitz at gmail dot com with your name and the name of your dish.

Prepare a single portion of your very best Mexican entree (no desserts or drinks) and bring it to the Market on Thursday, September 16th. The competition will get started at 6:30 PM, but make sure to arrive by 6 to make sure your entry gets in.

We will have a fabulous panel of celebrity guest judges who will taste the items and judge them on creativity, presentation and over-all quality.

The winner of the competition will receive a $25 credit to the MCM (not to mention all the fame and glory associated with winning!)

See you there!

Mission in the Street: A lesson from Madame Hunger

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Claribel and Hilda of Antojitos Salvadorenos Aminta

Aminta Calderón and her family set up Aminta’s Antojitos Salvadoreños inside the Mission Market about five years ago. On Thursdays, they set up a stand in the Mission Community Market for passersby looking for a savory hot pupusa, empanada or pastel to fuel their promenade. The pupusas are made of corn masa and stuffed with cheese, beans and/or chicharrón (pork cracklings). Aminta has lived in the Bay Area for 15 years now, and commutes out of Daly City. “It’s a real family business. Among the employees are my nephews, nieces, grandchildren, and husband, who all work in the restaurant.” At the outside stand, Claribel and Hilda (who are not family) expertly and expediently deliver the food to patrons. They are tough women, who know how to handle a crowd. I ask Aminta if she learned how to make pupusas in El Salvador. She says, yes. I pry a bit more, “Did your mother or aunt or grandmother teach you?” She laughs and delivers a wry smile, “La Señora Hambre me enseño cómo hacer pupusas; la mejor maestra.” “Madame Hunger taught me how to make pupusas; she is the best teacher”. I startle wondering about what other stories Aminta holds in her apron pockets. I order two pupusas for home with repollo (a cabbage and carrot coleslaw with vinegar) and salsa. Later at home, munching into my pupusa, I delight in thinking that I am biting into handmade food made from a recipe of life.

by Adriana Camarena

Eat Antojitos Salvadorenos at the Mission Community Market
Every Thursday 4-8pm – Bartlett Street and 22nd.