grass fed beef

There's a rumor going around town that grass- fed beef is what's for dinner, and we've got you covered at the Little Italy Mercato. Phil and Juany Noble own and operate Sage Mountain Farm in Hemet , CA. They own a small herd of Guernsey, Angus, and Holstein cattle. The animals are fed on a movable feast of grass and post-harvest crops. There's no growth hormones or antibiotics, just pure grass fed, pasture raised cattle freely roaming about the fields. Their products are now available every Saturday at the Mercato, along with other interesting cuts from SonRise Ranch and Da Le Ranch. If you're running short on time this week, pick up a few fresh cuts and try a few of these fabulous dinners:

Spicy Beef and Veggie Stir Fry
Saute fresh ginger, with garlic, onions, and bok choy from Vang Farms with thinly sliced Sirloin beef. Serve with dried red chilies and jasmine rice for a savory, filing dish that everyone will love.

Oven Broiled
For a juicy, tender home cooked meal for two broil a small flank steak from Da Le Ranch with a bit of lime juice and salt and pepper. Roast broccoli and cauliflower from Suncoast Farm and a couple of late corn cobs from Kawano Farms, drizzle with olive oil and season to taste. Simple and delicious.

Pot Roast
If you've got a few hours at home, this fragrant roast will surely herd the family into the kitchen. Gather fresh rosemary, thyme, and even oregano from Suzie's Farm and combine them with Marian's olive oil, himalayan salt from Salt Farm, and fresh pepper. Marinate and pot roast a nice beef cheek from SonRise and cook for a few hours with carrots and garlic from Maciel & Family and fresh fennel bulbs from JR Organics.

Grilled
Get ready for Sunday football with some sensational tri-tip skewers and sun dried tomato relish. Trim beef into cubes, rub with an herbed garlic oil from Gianni's, grill on wooden skewers, and serve with an amazing relish made from Cippolini onions from Schaner Farms, sun-dried tomatoes from Terra Bella Ranch, fresh sliced avocados from Paradise Valley Ranch, and crumbled goat feta cheese from Nicolau Farms.

Skillet
If noodles are calling your name, why not make a creamy beef stroganoff that lasts through the week? Season ground beef with salt, pepper, and creole spices from Just Spice . Add chopped yellow onions from JR Organics, cute button mushrooms from Kawano Farms with fresh garlic and a bit of Spring Hill Cheese' new sour cream. Serve with wide egg noodles or elbow macaroni and a bit of chopped parsley for garnish. Divine! 

CUCINA ROMANA

Summer vegetables are in their peak, and we have to admit we're up to our cheeks in heirloom tomatoes. So let's all take a night off from the fish tacos and craft brews and shop  the Pacific Beach Tuesday Farmers' Market to revisit the real flavors of mediterranean cuisine. Do as the Romans do this week and set yourself up for a delectable and carbohydrate loaded Italian feast.

We're giving you the freedom to be creative here and let the produce inspire you. Be brave, and be colorful! (We won't blame you if you stop by Enoteca Adriano on Cass Street on the way home, to enjoy a nice class of red wine before cooking up a rich, sensational meal.

Start with "antipasto", or appetizers. Toasted bruschetta always pleases crowds and can be served hot or cold as you linger in good conversations. Pick up a fresh baguette from Bread & Cie, rub the slices with garlic, freshly chopped basil from Maciel & Family, and drizzle with organic olive oil from our new vendor, Bari Olive Oil. Now, move on to the first course, "primo". Nicolau Farms has a superb goat cheese gnocchi that you could serve in small portions, just after you've whet your appetite with the antipasto.

Take home a few pounds of heirloom tomatoes from Kawano Farms or JR Organics to make a homemade, spicy red sauce and create something tantalizing with those voluptuous eggplants from Suzie's Farm, or their emerald skinned zucchini.

There are so many options, you might try braising some grass fed beef or pork from SonRise Ranch and serving that over a steamy, buttery squash ravioli pasta from Lisko Imports to combine the secondo (main dish) and contorno (side dish).

Every meal must end with dolce, or sweets, and a juciy nectarine from Smit Orchards, a handful of almonds from Hopkins AG with a scoop of rich, creamy gelato from Gelato Busstop will end your meal in a sugarplum dream…