recipe

Mercado Kitchen: Roasted Delicata Squash

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

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Delicata squash are available at Tomatero Farm and Blue House Farm! These striped beauties are sometimes referred to as sweet potato squash because they taste sweet and creamy. As the name suggests, Delicata squash have delicate, edible skin making them very easy to prepare. No need to remove a thick skin like other squash varieties. Simply slice in half lengthwise, scoop out the seeds, roast with the skin on, and enjoy!

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The simplest preparation for Delicata is to slice each half into pieces approximately 1/2 inch wide and toss with olive oil to coat, then sprinkle with salt and pepper. Then roast at 400° F until tender and slightly browned and caramelized, about 40 minutes.

Another option is to cut into quarters, brush with cream, and sprinkle with parmesan cheese and sage. See the full recipe after the jump.

Both versions make a delicious addition to a fall meal, and they are also vegetarian and gluten-free which makes this dish great for bringing to holiday potlucks.

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Mercado Kitchen: Rustic Plum Tart

Posted on by Mission Community Market in Blog, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

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When you visit the market, it’s hard to miss the crowd of customers tasting and buying a delicious variety of plums, pluots, and other stone fruit from Twin Girls Farm. Now’s a great time to get your plum fix while they are still in season through next month. Enjoy them now, or you’ll have to wait for their return next year in late spring!

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Plums work beautifully in a rustic tart, also known en Francais as a galette. Flaky tart dough wrapped around colorful plums makes a striking dessert sure to get oohs and ahhs from your family and friends. Oh, and it’s also tasty and surprisingly simple to make! While plums are highly recommended, you can substitute almost any fruit in this recipe and customize your galette according to what’s in season.

The full recipe is after the jump. Happy baking!

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Mercado Kitchen: Quince Ratafia Two Ways

Posted on by Mission Community Market in Arata Farm, Blog, Hale Apple Farm, Mercado Kitchen, Recipes | Leave a comment

Ah Quince, you perplexing fruit with a storied past. It looks like an apple or a pear, but don’t you dare take one bite of it raw! Supposedly, 17th Century cookbooks contain more recipes for quince than any other orchard fruit, so I wonder what cooks living hundreds of years ago knew that I don’t! But both Arata Farms and Hale’s Apple Farm have gorgeous quince right now at MCM so I decided to go ahead and give a new recipe a whirl.

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Tired of the usual jam and preserve recipes, I decided to try something that’s not for you teetotalers out there–an old-timey infused liqueur known as “ratafia” which is a name given to cordials made of different fruit, one varietal including quince. The recipe I adapted called for two quinces, but by the time I was finished grating the first one I had almost filled up an entire quart-sized jar. So I I decided to try two slight variations on the same recipe, using one fruit per jar. The main difference is that one recipe contains raw grated quince and the other contains chopped quince that I cooked down slightly. I’ll share the results with you in a few weeks when the infusion process is complete–though I feel confident both will probably be mighty tasty. The ingredients I used were the same for both recipes – these quantities will make you enough ratafia for about one quart-sized jar.  Read more

Jarred Spring Garlic Dressing w/ Roasted Potatoes & Peppers

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Jarred SF Brine, La Cocina, Mercado Kitchen, Recipes | 1 Comment

Photos taken by Daniel Sullivan Jr. Instagram: @dsulliphoto

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Emiliana Puyana from Jarred SF Brine aims to positively impact the world through tasty, crunchy pickles. After growing up in Venezuela, Emiliana pursued her love of food by attending the Culinary Institute of America in New York. Now she has created Jarred SF Brine, a pickle business that operates out of La Cocina using local and sustainable fruits and vegetables picked at the peak of their seasons.

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Before talking with Emiliana, we didn’t know much about cooking with pickles. Pickles are usually eaten straight out of the jar, right? Thankfully Emiliana has a wealth of knowledge about easy ways to pep up everything from salads to cocktails using her delicious creations. She offered the inspiration for this recipe and has many more ideas to give. Check out the recipe page of her website, or better yet, stop by her stand at MCM this thursday to taste her pickles and ask for some inspiration on how to cook with them.

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This Pickled Spring Garlic Dressing recipe can be used in endless ways–try it as a seafood marinade or for dipping artichokes. We decided to roast Fingerling Potatoes from Happy Boy Farms thanks to their buttery texture and thin skin which doesn’t need to be peeled. For a little smokey spice, we added Padron Peppers from Blue House Farm. You can find the full recipe after the jump.  Read more

Mercado Kitchen: Cinnamon Raisin Apple Muffins

Posted on by Mission Community Market in Great Valley Poultry, Hale Apple Farm, Mercado Kitchen, Recipes, Terra Savia | 2 Comments

Photos taken by Daniel Sullivan Jr. Instagram: @dsulliphoto

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Following the advice of farmer Dave from Hale’s Apple Farm, I used these beautiful pink pearls for this recipe as they not only offered a vibrant pop of color but also a unique flavor difference. As pink pearl season has sadly ended, we’re confident that this recipe would be equally delicious with any of his apples – ask Dave what’s good this week and perhaps even use a mix of two or three of his varieties! Recipe found after the jump.

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Some notes before you start: Depending on the size of your muffin tin, this batch should produce about 12-15 muffins. I opted for using coconut oil to grease my muffin tin instead of paper liners but you can use the method that best serves you. The batter won’t expand too much when baking, so don’t be afraid to add a little extra to each cup if you want a nice shapely muffin top. Lastly, we kept nuts out of this batch but if you want to add a little meaty crunch, go ahead and throw in a half cup of chopped walnuts when adding the apple chunks and raisins.

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