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Little Italy Mercato Blog

Cauliflower's Power Hour

December 19, 2011 - 12:04pm
Author: 
Britta T

Easy. Pleasing. AND good looking, cauliflower draws a lot of attention at the Little Italy Mercato. It's user friendly, and can be adapted for a variety of recipes to feed the masses.  The Romanesco from Suzie's is the dazzling green love child, "brocco-flower". It takes on a deep, nutty flavor when you turn it into a hot skillet with a bit of salt, olive oil, and spices. The gorgeous white blossoms at Suncoast Farms pair exquisitely with a bit of flaked cyprus salt from Salt Farm and a dash of nutmeg or ground cinnamon from Just Spice. Try roasting the pieces with turnips or beets for a more colorful and sweet dish and serve with a grilled filet of halibut from Poppas' Fresh Fish. Drizzle everything in a bit of avocado oil from Marion's Olive Oil and squeezed lemon juice. 

 

Reds and Greens for Holiday Scenes

December 19, 2011 - 11:19am
Author: 
Britta T

Eat, drink, and be merry by shopping at the Little Italy Mercato. Holiday parties and lots of family members hungry stomachs mean it might be the perfect time to make a big batch of lasagna or your other favorite pasta. Buy green spinach linguini or gnocchi from Lisko Imports and smother it with any of the gorgeous green pestos from Basiltops for a warm, festive meal. Offer plates of roasted Italian sausage from Sonrise Ranch, small rounds of your favorite creamy, cheese from Mary at Taste Cheese, and plenty of fresh baked bread from Belen or Bread & Cie to sop up the sauce. 

Pick up a pint of dark red pomegranate juice from Lone Oak Ranch or Schaner's Farm or fresh apple cider from Smit Orchards. You can even spruce up your drinks with little sprigs of green mint or rosemary from Rivera Treasure Garden! It's the most wonderful time of the year...

 

Balancing Navels

December 12, 2011 - 1:52pm
Author: 
Britta T

Though they grow pretty much year round in San Diego, oranges light up the stalls at the Little Italy Mercato during the winter months. Versatile, sweet, and terribly healthy, organic oranges should be at the top of your shopping (and cooking) list this season.

Lone Oak Ranch sells juicy, easy to peel Satsumas and Mandarines while Polito Farms carry Navel and Valencia as well as other citrus fruit. Saute onions and ginger together and then deglaze the pan with pressed orange juice from Paradise Valley Ranch. Use the liquid as a sauce for grilling salmon or tuna from Poppa's Fresh Fish.


Orange wedges, shaved fennel from Vang Farms and boiled Chiogga beets from Suzie's Farm make a delightfully refreshing salad. Mix with your tender winter lettuce or vibrant leafy greens from Maciel Family Farms.


Gently simmer sweet potatoes, and winter squash from Sage Mountain Farm in orange juice. Before serving, sprinkle with walnuts and perhaps a dash of balsamic vinegar from Gianni's Fine Foods. Cooking with oranges makes everyone feel like a fuzzy navel, doesn't it?

Some Chanterelle Evening

December 2, 2011 - 6:20pm
Author: 
Catt W

CHANTERELLE, I'M SURE

Joshua Mello is back this week with freshly harvested chanterelle mushrooms. Yes, our mushroom farmer is named Mello Mushroom. Shades of the sixties, and there's definitely something magic about these mushrooms. Of course chanterelles aren't farmed, they're gathered, from woodsy locations closely guarded by those who nurture and harvest them. It's easy for you. Gather some of these golden beauties at the Little Italy farmers' market and saute them gently in some fresh Springhill Farms butter to serve with a nice steak from SonRise Ranch or a Da Le Ranch pork chop. Make a meal of Chanterelle Risotto, served with a lovely crisp Viognier from Triple B Ranch.

They have a short season, so use them now, and consider saving some with this lovely Pickled Chanterelle recipe from ChezPim. Pick up all of the ingredients at the Mercato: shallots from Schaner Farms, golden raisins from Smit Orchards, and olive oil from Marion's or Italianissimo.

Tropical Holi-glaze

November 28, 2011 - 9:54am
Author: 
Britta T

Tropical Holi-glaze

Strolling the stalls of the Little Italy Mercato each week and seeing the ebb and flow of certain fruits and vegetables makes you truly appreciate San Diego's seasons, though subtle they are. We've turned a golden leaf and entered into Winter with new products rolling around all our vendors tables.

Visit Paradise Valley Ranch or Smit Orchards for a taste of bright, sweet Navel oranges- perfect for making fresh juice, reducing an herbed citrus glaze for meats or fish. Try shopping at Poppa's Fresh Fish for delicious filets of fish, fresh clams and oysters.

Since the days are still warm and sunny- try giving your next dinner or treat a tropical twist. Guavas from Polito Farms or Rancho Mexico Lindo are ripe and fragrant right now! Try making a most delicious guava sauce with fresh lime from Schaner's Farm and spreading it over sauteed pasture fed chicken from Spur Valley Ranch and caramelized onions. Or add a little heat to the glaze by sautéing a habanero pepper from Suzies' Farm with garlic and onions from Vang Farms and orange juice with fresh guavas. 

And for dessert (or breakfast) you could indulge in the Mexican dish "Dulce de Calabasa". It's made by boiling down pumpkin, guava, lime, and raw sugar to make a mouthwatering sweet treat.

Look Sharp!

November 25, 2011 - 1:02pm
Author: 
Catt W

LOOK SHARP!

There's nothing like preparing a holiday meal for a crowd to discover whether your kitchen tools and your skills are up to date. If dull knives were a problem on Thanksgiving, bring yours along to the Little Italy Mercato and Knife Savers will sharpen them while you shop. Is it worse than just a dull edge? Maybe it's time to invest in beautiful new Messermeister knives from Artistic Woodcrafters, and see why chefs carry their knives with them wherever they go. 

Seven Hopes United offers sweet aprons and pot holders, The Wheel has beautiful plates and serving dishes, Just Spice has pretty measuring cups and mortar and pestle sets, and RePac offers a green alternative to ZipLocs when it's time to wrap that turkey sandwich.

This Saturday, November 26, take advantage of Artistic Woodcrafter's 25% off sale on other kitchen tools, and check out the free Messermeister knife skills workshop at the next booth, from 9 to 1:30, to learn how to really use those great knives. Look sharp!

Lighten Up!

November 25, 2011 - 10:29am
Author: 
Catt W

LIGHTEN UP!
We all know that Thanksgiving is about taking time to acknowledge gratitude for family and friends, the relative comfort and safety we live in, and our many other blessings. Just looking around the Little Italy Mercato makes us thankful for harvest abundance.

So why does the holiday so often seem tied to gluttony? If you've overeaten this week, you're not alone. But it's simple to tip the scales back by lightening up for the next few days. Visiting relatives are probably tired of hanging around your house by now, not that that's bothering you. So a trip to the farmers' market on Saturday will be a great way to get some fresh air, enjoy the live music and the charms of Little Italy, and shop for the ingredients to get your eating back on track.

Pick up a jug of Green Fix and sip a fresh green smoothie for breakfast. Use those turkey leftovers to make a Cobb Salad for lunch, with hard-boiled farm fresh eggs and avocado from Paradise Valley Ranch on a bed of leafy greens and tomatoes from JR Organics and a light and creamy dressing made with Springhill farms quark. Grill a piece of Poppa's Fresh Fish for dinner, with some steamed baby potatoes from Sage Mountain Farm and new cauliflower from Suzie's Farm or broccoli from Suncoast Farms. See? All back in balance.

 

Thanksgiving and a Sweet Ending

November 14, 2011 - 12:45pm
Author: 
Britta T

It's a tough call deciding which part of the thanksgiving meal is the best- but shopping at the Little Italy Mercato might turn you into a full fall dessert worshipper. Why make traditional desserts when you can peruse all the offerings at the market and create your own dish full of splendor, spice, and everything nice?


Persimmon Cookies: Plain and simple and easy to bake. Use fresh persimmons from Terra Bella Ranch and bake with spices like ginger, nutmeg and cinnamon. Or you can buy a bag of cookie or sweet bread mix from Sustainable Pantry and just add the wet ingredients at home for a simple, satisfying dessert. 

Ginger roasted Pears: There are amazingly sweet and juicy Asian pears at the market from Lone Oak Ranch that are begging to be smothered in a sweet ginger syrup using fresh ginger from Vang Farms and roasted until they're tender and warm. Serve hot out of the oven with a cup of spicy chai tea from Cafe Virtuoso.

Thanksgiving Notables Part Two

November 14, 2011 - 12:34pm
Author: 
Britta T

Look for fresh eats this weekend at the LIttle Italy Mercato to create savory dishes to fill in the spaces at your Thanksgiving celebration. We love this recipe from Heidi Swanson for Kale and Olive Oil Mashed Potatoes. You can pick up beautiful, chunky potatoes from Polito Family Farms or Sage Mountain Farm, cook them down and mash them up with plenty of olive oil from Falcone's, a handful of well chopped leafy kale from Suzie's Farm cooked with garlic from Sage Mountain Farm. Add warm milk or cream to give the potatoes moisture, and add some salt from Salt Farm's Thanksgiving collection to jazz things up. Their new flavors like Bonfire Smoked, Ethiopian Curry, Tomato Spice and Pumpkin Sage will skyrocket your potatoes to a seriously delicious dimension. If you want to get really cheesy, sprinkle grated sage cheddar cheese from Spring Hill Cheese and smile as your guests dive into one of the season's favorite dishes.


For many families, the main course should be meat, of course! Da Le Ranch still has a few locally raised turkeys, or take home a good cut of lamb and braise it with rosemary and garlic from Schaner Farms and beautiful, gnarly carrots from Maciel Family Farm. You could pick up quail from Spur Valley Ranch and roast it with homemade stuffing using an impressive array of fall flavors. Gather fresh celery from Suncoast Farms, fig balsamic vinegar from Gianni's Fine Foods, bread crumbs, butter, and salt and pepper and mix together to stuff the quail before you roast it to perfection. 
Let's not forget to prepare and to share these wonderful meals with much thanks and gratitude towards everything and everyone that makes it possible to eat so well!!

 

Begin with Thanks and Continue with Giving

November 14, 2011 - 10:20am
Author: 
Britta T

However you and your clan choose to celebrate Thanksgiving this year, we at the Little Italy Mercato want to make sure you to have the most fresh, beautiful, and nourishing food available to make your day perfect. Whether you're planning to enjoy a very traditional meal, an eclectic potluck smorgasbord to meet all the needs of your community of friends, or whether you don't have a big meal planned at all but choose to revel in the day off from work and enjoy the outdoors with simple snacks and time for reflection- we've got you covered.

Delicious meals are made from delicious parts- so part one of your dinner could be a variety of chutneys, salads, or stuffings. Try this recipe for a savory apple pumpkin chutney, from San Diego food blogger Caron Golden. She uses pumpkin butter from Jackie's Jams, fresh sage leaves and red onions that you can find at Schaner Farms, and sweet pink lady apples from Smit Orchards or Fujis from Lone Oak Ranch. For a seriously satisfying salad- try using cooked wheat berries from Suzie's Farm and combining them with all sorts of fall veggies to complement your dinner. Roasted butternut squash and toasted red walnuts from Terra Bella Ranch with heaps of braised Swiss chard from Maciel Family Farms come together to create a little zip for a savory salad served warm or chilled. Add fresh grated ginger from Vang Farms for a twist or a handful of crumbled goat cheese from Nicolau Farms to blend it all together. And as you devise, shop, and put together your stunning meals, remember to utter thanks and gratitude for all that you will enjoy, have been given, and have to offer…