Saturday, July 24, 2010

SF Underground Market a Smash Success!

Thanks to everyone who came to visit us at the San Francisco Underground Market! We sold out of everything, including our lemonade, in record time. If you bought some of our products, let us know what you do with it -- send us pictures, leave us a comment or send us an email at mofoods(at) We would love to hear from you.

We will be at the Oakland Underground Market in two weeks. Date, time and locations will be posted soon. Keep checking back here for updates on the new and delicious foods we will have to offer, recipes and articles about mo foods and our food philosophy!

Tuesday, July 20, 2010

mo foods is in SF Weekly!

Yee haw!  We got a mention in SF Weekly on the SFoodie Blog - how awesome is that?!  (Interrobang!)  And check out this sweet photo (from Shae Irving--Hitchhiking to Heaven jams) of us setting up our table at the Marin Homegrown Market, set in the elegant Studio 333 so we were surrounded by visual art and culinary art all day.  We will be back in Sausalito on Sat Aug 21, for all you locals out there.  And we'll be in San Francisco this week!  See you soon!

Sunday, July 18, 2010

Mo Foods at the SF Underground Market

Hello food fans!

mo foods will be at the SF Underground Market next Saturday, July 24th from 11 to 4 pm. The event is at SOMArts in San Francisco, and it's sure to be a great time. Check back here for updates about the delicious finds we'll have for market!

Thursday, July 15, 2010

Marin Homegrown Market

This is the first showing for the Marin Homegrown Market and we'd love to see it overrun with voracious foodies who care about their community.  So come join us on Saturday, 3:00-9:00 pm!  It will be in lovely Sausalito: views of San Francisco from every street corner, art in the gallery where we'll be stationed.  Check out the map link in the column on the right here, and we'll see you there!

ps.  Food Artisan Geoff made a new product with the plethora of sweet plums in season right now that you won't want to miss:  Plum Syrah Blackberry Preserve.  It's so good I've been putting it in yogurt, on ice cream, on cheese, bread, oatmeal, crackers, and even eating it with a spoon right out of the jar.  Don't miss it!

Tuesday, July 13, 2010

Why Nasturtium Pesto?

Why make nasturtium pesto? It sounded strange at first -- can you even eat nasturtiums? It turned out, the question we should have been asking was "why not?"

Nasturtiums grow wild year round in many parts of California, including our backyards. Every part of the plant -- the leaves, the beautiful flowers and even the seed pods -- are edible. It's perennial, meaning it doesn't die off each year. In addition, dark green nasturtium leaves and their beautiful flowers, both of which can be used in the pesto, are rich in iron, Vitamin C and contain smaller amounts of many antioxidants. Even a simple salad using its flowers and bits of leaves tastes delicious, but pesto truly elevates the pepper and floral flavors of nasturtium to a new level.

Our first attempt making nasturtium pesto had us dreaming about it at night and eating it for breakfast on cold pasta straight from the refrigerator. It has a bright green flavor, a peppery bite and a floral richness that traditional basil pesto can't match. Each taste leaves you wanting more. Our second attempt blended in a little parsley and fresh Romano cheese, heightening the flavors and making a delightful sauce suitable for many purposes. Try it on hot cheese ravioli, or as part of a summer pasta salad with sun dried tomatoes and feta cheese. Use it as a spread on crostini, to add flavor to hummus or even as a condiment for a simple turkey sandwich. Best of all, with our Nasturtium Pesto Scrambled Eggs, you can eat it for breakfast, even when you have company.

Thursday, July 1, 2010

Making Umeboshi

Food Artisan Geoff made the second batch of Umeboshi, this time using green plums and bigger containers.  Here's a photo of the process:  dip plums in shochu, then make a salt layer, plum layer, red shiso layer, repeat.  Can't wait to taste them--August or September markets?