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Little Italy Mercato Blog

Something for Every Bunny

April 7, 2012 - 7:21am
Author: 
Chris S

FILL YOUR EASTER BASKET
You’ll find everything you need for a magnificent Easter brunch or dinner at the Little Italy Mercato this Saturday. Begin with an appetizer of grilled asparagus from Suncoast Farms topped with a perfectly poached quail egg from Spur Valley Ranch, and a salad of Sage Mountain Farm’s organic greens, just picked strawberries from Kawano Farms and Nicolau Farm’s fresh chevre. Fill the bread basket with fresh-baked hot cross buns from Bread and Cie or Belen Bakery, brioche from Patisserie Soleil and croissants from Loic Patisserie.

Pick up potted basil, mint and parsley from Rivera’s Treasure Garden to make a super fresh salsa verde to spoon over grass fed lamb chops from Son Rise Ranch. Bring home honey from Mikolich to thicken a Lone Oak Ranch pomegranate juice glaze for a locally raised ham from DaLe Ranch. Polito Farms has tiny potatoes to roast alongside.

Paradise Valley Ranch has beautiful hand woven Easter baskets and they've already hard-boiled your eggs; the various breeds of hens there and at Schaner Farms means pretty colored eggs so there's no need for dye!  Or pick up a Wheat Grass basket from Suzie's Farm.

Buy a box of Caxao Chocolates' exquisite truffles, and add treasures like lavender sachets from Keys Creek or colorful toys from Casa Artelexia to make baskets for all ages.  Don’t forget flowers to give your table a special touch - JR Organics and Maldonado Growers have beautiful Calla Lilies and Hidalgo Flowers and Dram and Echter have gorgeous  bouquets ready to grab. Hoppy Easter to all!

SLAW AND ORDER

March 30, 2012 - 1:52pm
Author: 
Chris S

BREAK THE SLAW!
We’re making a slew of slaws from the fresh, crunchy vegetables at the Little Italy Mercato farmers' market this week.  If you think of cole slaw as a bowl of limp cabbage swimming in vaguely mayonaise-y dressing, you’ve been missing out on some great spring salads! Almost any of the fresh produce at the market can be made into a slaw, which is nothing more than fresh, raw fruits or veggies sliced thin and tossed with your favorite dressing.  

Stop by Suzie’s Farm and Smit Orchards to stock up for carrot-apple fennel slaw.  Lacinato kale from JR Organics, an avocado from Gilbert Quintos, and toasted almonds from Hopkins AG combine in this kale slaw.  Make up your own recipe using broccoli, cabbage or kohlrabi from Vang Farms; create a dressing of artisan oil and vinegar from Gianni's, citrus fruits from Paradise Valley Ranch, and Mikolich honey. Or use local olive oil from Marion's pastured eggs from Schaner Farms if you really like the mayonnaised version.  Just make sure everything in your recipe is fresh and local - it’s the slaw of the land!

Blood Lust

March 23, 2012 - 9:58pm
Author: 
Chris S

ARANCIA OVER THERE!
The most popular orange in Italy, the blood orange or arancia rossa is also a favorite at the Little Italy Mercato and you’ll find them at Lone Oak, Gilbert Quintos, Schaner farms, Rancho Mexico Lindo and Polito Family Farms this time of year.

Blood oranges have a reddish tint on their peel, but it is the bright crimson flesh inside that gives the fruit its frightening moniker.  The flavor is a sweet-tart sensation with a hint of raspberry, and it adds an attractive splash of color to many sweet and savory dishes. Toss blood orange sections with your favorite greens (we like dandelion leaves from JR Organics), fresh chevre from Nicolau Farms and a little basil; dress with blood orange vinaigrette, of course, with olive oil and balsamic vinegar from Italianissimo.

Mix blood oranges with fresh fish from Poppa’s Seafood and cilantro and onion from your favorite farmers for a spectacular ceviche.  Use them to pep up any fruit punch or sangria, or substitute them for other citrus in your favorite pie or  tart recipe to make a striking desert presentation. We like this amazing almond tarte with blood orange compote. If you have an ice cream maker, blood orange sorbet is an exquisite treat not to be missed.  Blood oranges ripen only in the spring, so don’t miss out on your chance to enjoy them; pick some up at the Little Italy Mercato this Saturday!

Brrrrrussels Sprouts

February 24, 2012 - 4:54pm
Author: 
Chris C

BAKE A BATCH O' BRUSSELS!

San Diego doesn’t have much of a winter compared to some cities, but the nights are still cool this time of year and it’s a great time for roasting winter vegetables in the oven. FInd my favorite, Brussels sprouts, at Suncoast Farm at the Little Italy Mercato. Grab some sweet yellow onions from Schaner Farms. The sprouts are rumored to be loaded with healthy glucosinolates and other things I can’t pronounce, but I eat them because they taste good, and they taste even better with bacon from DaLe Ranch.  
Fry up a couple slices of bacon, barely trim the ends and then cut the sprouts in half, slice the onions, and toss sprouts and onions in a little  bacon fat before roasting them in the oven at about 300 degrees until they turn soft and begin to brown. Sliced shitake mushrooms from Kawano Farms' booth or candy stripe beets from Maciel Farms make great additions, just roast them together with the other vegetables.  Leave the oven door open to warm up the house while you enjoy the sprouts as a side dish, or maybe over some fresh pasta from Lisko Imports as an entree. If you don’t dine on swine, skip the bacon and use a little California olive oil from Marion’s Olive Oil.
 

Another way to warm up with sprouts is to add them to soups or stews; they add a great flavor and a little crunch to any potato soup.  Roasted sprouts are also a fantastic item for dipping in fondue, and Taste Cheese just got in some great Alpine cheeses if you’re considering that route. When the evening chill creeps into your house, don’t say brrr, say brrrussels sprouts!

One Stop Valentine Shopping

February 11, 2012 - 8:12am
Author: 
Brijet M

Rev up the romance at the Little Italy Mercato Farmers’ Market with everything you need to start your Valentines’ Day celebration this weekend! Treat your love to a delicious Sunday brunch, and don't forget to stash some goodies for Tuesday.

Get in the mood on Sunday morning with gorgeous berries from J.R.Organics, Kawano Farms or Pudwill Farms. Scramble farm-fresh eggs from Schaner Farms or Paradise Valley Ranch, and warm croissants from Belen Bakery or Bread & Cie. Squeeze the dozen plump oranges you grabbed from Lone Oak Ranch or Polito Farms and brew your favorite coffee beans from Café Virtuoso. (If it was us, we’d grab a bottle of Prosecco from Filippis and use some juice and raspberries to make pretty mimosas.) Put out the gorgeous Coeur Fleuri you got from Taste Cheese. Finish your beautiful brunch setting with an orchid in your sweetheart’s favorite color from Encinitas Orchids or Orchidanica, and you’ll be well on your way to creating a romantic Valentines’ Day this year. Stained glass heart cookies from Patisserie Soleil and gooey gluten-free bars from Olive Oil Café for dessert will melt your darling's heart.

Post-brunch or saved for Tuesday, jewelry is always a welcome gift! Select a hammered heart pendant from Lizzy B’s Vintage Jewelry or copper heart earrings from Angel Me. Choose a handmade paper card from Irrobat, and a carved ceramic heart from Fair Trade Décor at the top of the market to build just the right gift for your beloved.We have a great gallery of other ideas here.

Of course you can’t have Valentines’ Day without savoring something sweet!  While you’re at the Mercato don’t resist picking up Caxao Chocolate’s new ‘French Kisses’… dark chocolate liquid caramel mixed with chili and covered with a layer of rich dark chocolate. You know the way to your partner’s heart is gift boxes from Sea Salt Candy Company or Eclipse Chocolat. To satisfy your gluten free honey’s sweet tooth pick up a bag of gluten free Red Velvet cake mix from Sustainable Pantry, bake, decorate and serve before dinner.

Don’t forget a bouquet of fresh cut local flowers from Hidalgo Flowers, Maldonado Growers or Dramm and Echter, and firewood from Gilbert Quintos to set the mood. When it comes to romance, the Little Italy Mercato offers one-stop shopping!

 

Have a Heart

February 11, 2012 - 8:02am
Author: 
Chris S

GET TO THE HEART OF THE MATTER

We spotted the first big-heart artichokes of the season at Suncoast Farm's stand at the Little Italy Mercato last Saturday. They could be just the thing if you’re aiming to win someone’s heart this week; like asparagus and oysters (also at the market now) they're considered aphrodisiacs.

Don’t be intimidated by these gorgeous green globes, we’ve found some friendly advice on how to prepare them so your special dinner will impress that special someone.  You may want to dip the lovely leaves in a homemade aioli made with eggs from Swiss Mountain, imported olive oil from Italianissimo, and fresh garlic from Sage Mountain; or for a delicious vegan option, use almond based Bitchin’ Sauce.  We also like this pretty recipe for roasted artichoke hearts.

When the last leaf is eaten, you’ll be down to one last tender bite, the heart of the artichoke.  And herein lies the true test of love: will you share?

Shop Little Italy for the Win!

February 4, 2012 - 6:47am
Author: 
Brijet M

 

 

 

SHOP & SCORE!

Score a big win with your Super Bowl party guests by shopping the Little Italy Mercato today. “Lucky” ticket-holders will be bundled up in big coats, hats and mittens in Indianapolis with a predicted high in the low 40’s. Really lucky fans here in sunny San Diego can enjoy the big game in tees and sandals, so think about picking up some organic Viva Pops for dessert, along with gooey bars from Olive Oil Cafe (you'll never guess they're gluten-free.)

Start with your appetizers - grab a few baguettes from Bread & Cie and infused oils for dipping from Gianni’s or California Olive. Choose manly cheeses like Fiscalini aged cheddar, Mimolette or Ewephoria (great with beer!) from Taste Cheese and fill your shopping bag with scarlet grapes from Smit Orchards. Forget the fried potato chips and salty dips! Pick up fresh crunchy carrots, celery and sugar snap peas from J.R. Organics, Maciel Farms or Gilbert Quintos to dip in some chipotle Bitchin’ Sauce and hummus from Baba Foods or Lisko Artisan Deli. While you’re at the Bitchin’ booth- grab some extra tubs to spread on your pre-game sandwiches, grilled chicken or fish! Poppa’s Fresh Fish will supply the oysters.

Speaking of the grill, get in on the biggest grilling day of the year with some kickin’ sausages from SonRise Ranch or tri tip and ribs from Da-Le Ranch. Make it a great ‘Half-Thyme’ meal with spices from Thyme of Essence for your grilled meat or veggies.

Not hosting the game this year? Bring a tin of honey cinnamon or spicy roasted almonds from Hopkins AG and a bottle of San Diego merlot from Triple B Ranches for the host. You’ll be Most Valuable Guest, for sure.

 

Oh My Squash!

January 20, 2012 - 6:14pm
Author: 
Julie S. R.

OH MY SQUASH!

So many types of winter squash are in abundance at the Little Italy Mercato Farmers Market now, pick up three or four varieties and make squash part of your weekly meal rotation. Get around the traditional methods by embracing the flavor of the skin, cutting down your prep time. Squash is versatile enough to be a side dish, a fulfilling main dish or even dessert, so the possibilities are endless.


JR Organics offers acorn squash, with a shape resembling - guess what? - acorns! Slice off the top, scoop out the seeds, and stuff with sundried tomatoes from Baba Foods or Terra Bella Ranch and some fresh herbs from Maciel farms. Throw the top back on and bake in a lightly oiled pan until the sides collapse. Drizzle with a little Mikolich honey and top with a nice crumbly feta from Taste Cheese. While most squash softens as it cooks, spaghetti squash fro Suzie's Farm separates to resemble, well, spaghetti. Cut in quarters and season with salt, pepper and garlic infused olive oil from Gianni's and roast until it caramelizes. Use a fork to scrape the insides, freeing the strands. Eat as is, or toss with your favorite Basiltops pesto and browned Apricot Chipotle  sausage from SonRise farms. We also like this amazing Butternut Squash soup recipe from local blogger Susan Russo. Squash, it's what's for dinner!

Lime 'Em Up!

January 20, 2012 - 5:30pm
Author: 
Julie SR

Buying citrus at the Little Italy Mercato means oranges at Lone Oak Ranch and Meyer lemons from Polito Farms, but are limes also in your picture? This versatile fruit is more than a garnish for gin and tonics or fish tacos. Add it to your food and drink arsenal for a nice one-two punch of savory flavor and bright citrus tones. Gilbert Quintos has them, and Paradise Valley Ranch offers limes along with their stunning avocado selection for a head start on guacamole.

Using a little pressure, roll limes around in your hands or on your cutting board before you cut into them, and the juice will be released with ease.

Lime and poultry makes a winning combination. Marinate your Spur Valley Ranch chicken in lime juice, a glug of Marion’s Olive Oil, some onions and heirloom garlic from Sage Mountain Farms, and salt and pepper to taste. While it's roasting, whip up a batch of Brazil’s national drink, the Caipirinha. Cut a lime into eighths and mash it up with a tablespoon of sugar in a tall glass. Top with white rum, add ice and be whisked away to a beach in Rio. Once you get the hang of how varied this little green fruit can be, you’ll be lime-ing up to buy more.

Do You Feel Lucky?

December 30, 2011 - 6:13pm
Author: 
Catt W

BEANS & GREENS FOR LUCK

Every culture has traditional foods for inviting luck in the New Year and whichever you choose the Little Italy Mercato offers all the ingredients you need for January 1st eating.

In Italy, as in many cultures, pork is usually on the menu since pigs move forward and represent the fat of the land. Conversely, finish that lobster on New Year's Eve. They move backwards and are considered bad luck on New Year's Day. Ditto chickens and turkeys that scratch backwards, but we're thinking rabbit would be auspicious. Along with the pork, Italians eat lentils symbolizing money, like the beans and peas that many cultures consume.

We're going for the version that started in the Southern United States. Buy Susie's Farm's fresh black eyed peas; they cook up much faster than the dried ones. Suncoast Farms offers a variety of dried beans, so pick your favorites. Add sausage from SonRise Ranch or pork chops from Da Le Ranch. For traditional Hoppin' John, add rice.

We'll be cooking it all up with a mess of greens, representing paper money. Germans typically eat cabbage or sauerkraut and Happy Pantry has you covered there. Boiled or sauteed collards, kale, chard or even spinach will work, and JR Organics, Suzie's, and Sage Mountain Farms offer a wide variety. Add a chopped onion and some crushed garlic. We like the kick of a sliced jalapeno or other chiles. Cornbread from Belen Bakery will round out your meal. Then just sit back and welcome good fortune in 2012!