We’re starting a CSA program at the Market on Holly!

What is a CSA? Excellent question…to begin with, CSA stands for Community Supported Agriculture. This program is based on a relationship of mutual support and commitment between local farmers and our  local community members. We pay the farmer a membership fee to cover the production costs of the farm and in return, we receive a weekly share of the harvest during the growing season. The arrangement guarantees the farmer financial support and enables many small- to moderate-scale organic family farms to remain in business.

We have teamed up with Silver Lake Farms to bring this great program to Pasadena and because of their involvement we have been able to become Pasadena’s first and only CSA program. All produce is freshly harvested from local sustainable farms in Los Angeles and neighboring counties. We love food here at the Market on Holly and can’t wait to be a part of this program and help support those who bring us the fresh food we love so much!

Please email us at csa@themarketonholly.com for more information or to sign up for the CSA, and please hurry because slots are filling up fast! The start date  for the next CSA is Friday, May 11th, please add your name to the list for sign up no later than Sunday, May 6th.

Eggs Benedict

English muffin, two poached eggs, black forest ham, hollandaise $10

Eggs Florentine

English muffin, two poached eggs, sautéed spinach with parmesan, hollandaise $9

Omelet

2 eggs, spinach, mushrooms, tomatoes, fontina, served with roasted rosemary potatoes $8

Pumpkin Cinnamon Swirl French Toast

with syrup and powdered sugar, served with fresh fruit $10

Coconut Chai Porridge

Oats, quinoa and barley, coconut milk and chai spices served warm with chopped pecans and blueberries $7

Fried Egg and Prosciutto Sandwich

Sauteed arugula, prosciutto, and brie served on brioche bread and roasted rosemary potatoes $11

Chicken Club Sandwich

bacon, lettuce, tomato with basil mayo on toasted french bread $10

Frisee Salad

frisee lettuce with bacon, poached egg, and a citrus vinaigrette $12

Frittata

roasted red pepper, zucchini, and goat cheese served with a green salad $6

Eggs Anyway

two eggs any way you want them, bacon, toast, fruit salad $8

Gravlax

house-cured gravlax with citrus and vodka, capers, red onion and dill-red onion cream cheese on a bagel $10

Granola

Market on Holly granola with nuts, dried fruit, and wildflower honey

with milk $5

with Greek yogurt $7

Eggs Benedict

Market-made English muffin,two poached eggs, black forest ham, hollandaise. 10

Eggs Florentine

Market-made English muffin, two poached eggs, sautéed spinach with parmesan, hollandaise. 9

Omelet

two eggs, spinach, mushrooms, tomatoes, fontina. 8

Cinnamon Swirl French Toast

with syrup and powdered sugar. 8

Coconut Chai Porridge

Oats, quinoa and barley, coconut milk and chai spices served warm with chopped pecans and blueberries. 7

Daily Deal for 7/18:
Mediterranean Chicken Salad JUST $10!
Balsamic marinated chicken breast with chopped hearts of romaine, mesclun greens, english cucumber, roma tomato, red onion, kalamata olives, valbreso feta, and oregano-red wine vinaigrette.

Join us from 3 pm to closing daily, to enjoy cheese, charcuterie, and other nibbles and treats to end your day the right way!

The Bar at The Market

cheese
four cheeses, highlighting different regions and styles. served with almonds, olives, dried fruit and jam. $14
single cheese, without accompaniments $5

charcuterie
prosciutto di parma, jamon serrano, speck, and assorted creminelli sausages. served with mustard and pickled vegetables. $14
wild boar salumi plate $8
(that’s right. we said wild boar. you should try it.)

cheese & charcuterie
tastes from both the cheese and the charcuterie plate. $17

sliders
roast beef with arugula and horseradish cream
balsamic chicken with roasted peppers, feta and olives
bbq pork with greens
$4 ea.—feel free to mix-and-match

mixed olives $3
marcona almonds $2

Stop by The Market from 11 am – 1 pm to meet the makers of Ojai Olive Oil and sample their wares!

So what makes our coffee Really Good? Our coffee comes from Stumptown Coffee Roasters, a small-batch coffee roastery in Portland, Oregon that specializes in single-origin, direct trade coffees from around the globe. Their care for the craft of coffee is astounding. Just reading the tasting notes on each type of coffee should be your first hint. It reads like the Oxford Guide to Wine!

Fortunately, the other thing that makes our coffee Really Good is our amazing team of baristas. Our baristas have gone through hours of extensive training with the staff at Stumptown to make sure that we’re pulling the perfect shots of espresso, and whipping up the perfect silky, creamy foam for your latte.

They also trained our staff to do this:

Way to go Miriam. You rock.

Featuring a rotating selection of our favorite cheeses, our cheese plates are curated in order to showcase a range of styles, flavor profiles, textures, and regions. Come on in after work and enjoy a cheese plate, some charcuterie and a glass of wine or a beer. It’s a great way to unwind while enjoying delicious, artisanal fare in Old Town Pasadena.

You hear Rancho Gordo, and I know what you’re thinking: Isn’t that the bean company with the rad packaging? And, yes. It is. But it is ALSO the bean company based in Napa, California that has built a business upon sourcing and selling the best heirloom beans, dried corn, exotic chiles, and rare herbs and spices in the country.

Does this sound a bit superlative? Perhaps, but consider that within just a small segment of their catalog they carry a range of products with names like Good Mother Stallard, Black Valentine, and Yellow Indian Woman. Those are three varieties of heirloom beans, and they all have those names because people have been calling them that for a long, long time (that’s where the heirloom part comes in.) Cool names that may or may not toe the line of political correctness are only part of the appeal of Rancho Gordo’s products. Undeniably, another part is the really great packaging. But best of all is the dedication that the team at Rancho Gordo has to working with the good people who have been cooking with these great products for generations, and bringing the real deal to our Market’s shelves.

We carry a ton of Rancho Gordo’s beans and grains, and a couple of their spices, including their kickin’ Chile Powder and Oregano Indio Dried Oregano. Just this morning, we used both (with the help of a recipe from the RG website) to make this really awesome homemade red chile sauce. Granted, it takes a little more time than running for your can opener, but we are totally sold on the benefit of making this stuff for yourself. It’s a little bit smoky, and more than a little bit spicy– a totally delicious chili sauce that’s perfect for enchiladas or a delicious way to dress up a side of beans (and we know where you can find some of those…)

Here’s our adaptation of the Red Chile recipe from the Rancho Gordo website. Definitely check out the rest of their site for great ideas and recipes for using all of their delicious products at home.

Rancho Gordo Red Chile Sauce
1 jar (4 oz) Rancho Gordo New Mexcian Red Chile Powder
1 c beer (Pick your poison; we used a basic pilsner, but if you really wanted to play with the natural bitterness of the chiles, you could go crazy with an IPA or sweeten it up with an espresso stout. Go wild!)
1 c water

2 tbsp olive or vegetable oil
1/2 white onion, small dice
1/2 red onion, small dice
2 ea cloves of garlic, minced
1/2 tsp dried Oregano Indio
1/4 tsp powdered cumin
1/4 tsp powdered coriander
1/2 tsp salt

Put the chile powder in a bowl and stir in the water and beer.
Whisk just to combine, then set aside.

Put a pan on the stove, turn the heat to medium/medium-high.
Add the oil, let it get hot, but not smoking.
Add the onions first. Let them cook, and turn translucent, then add the garlic.
Add your dried spices and salt and let everything get fragrant.
Then add the flour, and cook it for a minute or two. If you’ve made a roux before, this is basically what you’re doing here. If you have not, have no fear. Just cook it for a minute or so and let the flour-y flavor mellow out a little bit.

Slowly, SLOWLY, whisk the liquid into the onion-spice mix. Adding it slowly and whisking as you go is the key to preventing lumps. Don’t rush it.
Once it’s all combined, continue to whisk, and bring the mixture to a boil. Let it boil for a couple minutes, and as it does, it will thicken through the power of magic. Ok. Not magic. Through the magic of ROUX!

When it’s thick enough to coat the back of a spoon, it’s done. At this point, we used an immersion blender to puree the whole thing and make it nice and smooth. If you don’t have one, you could use a blender. If you don’t want to dirty another dish (hey, we’ve all been there) your sauce will still be totally delicious, but depending on how judiciously small your dice was, you’ll just have some bits of onion giving your sauce a delightful texture.

Now it’s time to enjoy! Word to the wise, this chile sauce loves company, so make Santa Maria Pinquito Beans and stir the sauce in for a perfect dish to serve alongside grilled meats or as a filling for dynamite bean and cheese burritos!