berries

Fresh strawberries from Kawano Farms, JR Organics and Suzie’s Farm have the Little Italy Mercato smelling like summer!

Mix them with golden raspberries and blackberries from Pudwill Berry Farm, or toss them with peaches from the Polito Farm stand, nectarines from Lone Oak Ranch,or prickly pear from Rancho Mexico Lindo.

Grab greens from Gilbert Quintos Farm, Chandler walnuts from Terra Bella Ranch and Saint Agur bleu from Taste Cheese for a super strawberry salad. Pick up melons from Tom King or Proios Family Farm and fresh mint from Rivera’s Treasure Garden for this cool fruit gazpacho, or spread your culinary wings by picking up fresh quail from Spur Valley Ranch for this slow-cooked quail with berry sauce.

Have a berry good day!

PRECIOUS RUBY
Ruby red rhubarb from Gilbert Quintos Farm adds a dash of color to the Little Italy Mercato farmers' market this week.  Look for long, thin stalks that resemble celery but with a characteristic crimson color and large, red ribbed leaves at the end.  

Botanically speaking, rhubarb is a vegetable, but it’s often regarded as a fruit due its sweet-tart flavor that makes it a favorite in desserts.  It’s traditionally known as “The Pie Plant” because of its popularity as a  pie filling, where it excels alone or in combination with strawberries from Kawano or JR Organics, or apples from Smit Orchards.  It’s also  great in Susan Russo's Rhubard Crumble using Pudwill berries, tarts, muffins, or a cheesecake made with fresh quark from Springhill Cheese Company.  

RICOTTA CHEESE 

Though you may not find whole milk for sale at the Mercato, this recipe from Chef Chris O'Donnell of La Villa will have you, and your berries, "on their knees, begging for a taste.' You'll need about a gallon of fresh, whole milk to imitate the recipe he'll be sampling on Saturday, along with white distilled vinegar and salt. Here's the recipes straight from the cow's mouth:

DIRECTIONS:
In a heavy bottomed saucepot, heat milk to 185 F. Once the milk has reached 185 degrees, remove the  pot from heat and add the white distilled vinegar. Stir slowly to distribute the vinegar well, and curds should  begin forming within a minute. Once you see curds,  stop stirring! Let the pot sit still for ve minutes while curds continue to form. Resist the temptation to poke at the curds. (We know its hard, but this is professional!) 
Line your colander with your cloth of choice and set it inside your large bowl. If using cheesecloth or paper towels,  use multiple layers so that your net is porous but dense  enough to hold the curds in.  Gently pour your curd and whey mixture into the colander.
Let the curds rest, perhaps with some soft music playing in the  background, for up to one hour. During this time, your large bowl will need to be drained as the whey level rises. The whey can be saved to make skim-milk ricotta, added to soup stocks for
a rich tang, or fed to pigs if you have one handy. Again, resist the temptation to poke at your curds as they drain. For a gooey, wet ricotta, drain for 10 to 20 minutes and then use or
refrigerate immediately. The longer you allow the whey to drain  from the curds, the thicker, sweeter and more delicate your ricotta  will become. Squeezing the whey from your cheese by force (a common rookie mistake!) will result in squeaky, granular curds that  are interesting, and not great. After one hour unbothered, you will have a thick, creamy goop that will have your fresh berries on their knees, begging for a taste.  

UNIVERSAL TRADITIONS

The Summer solstice is celebrated all around the world. The Swedes call it Midsommer; a celebration of the summer solstice and the longest day of sunlight all year long . A traditional event that revolves mostly around friends and food, Midsommer can easily be translated into a good time anywhere.

The basic idea is to celebrate the flavors of summer and the bounty of the markets at this time of year and the North Park Farmer's Market has plenty to share. Start your own midsummer tradition and toss some of Kawano Farm's sweet white corn in a salad with some chopped dill from Suzie's Farm and tomatoes from Valdivia. Grill halved avocados from Paradise Valley Ranch and made a smokier version of guacamole. While you're at it, add some bacon from Da Le Ranch and cilantro and lime too. A fruit salad of Smit Orchard's peaches and berries from Hillside and you've got summer in San Diego fully represented.

We may not spend our winters in almost perpetual darkness and snow, but we still love a good celebration of the sun. Why not start with the Summer Solstice Social at Suzie's Farm this Saturday?

MULL THIS OVER

Say hello to the newest farmers at the North Park Farmers' Market. At Hillside Family Farms, the berries are ripe and sweet and the avocados are as creamy as can be. There's nothing like a bright sunshiny day to get us in the mood for berries of all shapes and sizes, but Hillside really brings their game when they bring the mulberries. Sweet like raspberries or blackberries but without the tart kick, you won't find mulberries crowding your typical produce isles. Even better? Mulberries contain resveratrol, the same potent, good-for-you antioxidant found in red grapes and red wine.

For a twist on your classic strawberry shortcake, split one of your favorite scones from Belen Bakery in half. Top each side with a mixture of Hillside Family Farms mullberries, Kawano Farms strawberries and Smit Farms blueberries chopped and macerated in a hint of sugar (and a splash of liqueur if you're so inclined). Top with a dollop of Springhill Farms' lemon quark and garnish with a sprig of fresh mint from Suzie's Farm. Breakfast or dessert? That's for you decide.

MORNINGS AT THE MERCATO

Breakfast is the most important meal of the day, and just because you're in a rush to get to the the Little Italy Mercato, doesn't mean you have to skip it. Whether it's a spot of tea or a cuppa joe, Joes on the Nose and Cafe Virtuoso are there for your morning caffeine fix. Seb's Panini has delicious breakfast sandwiches and Fabrison's morning themed crepes can't be beat. There's Belen Bakery for scones and Loic for pastries to fulfill that morning time sweet tooth. Granola Girl and Scratch both have crunchy wholesome granola to take home; perfect when topped with a sprinkle of berries from Pudwill and your favorite yogurt. And don't forget the OJ from Polito Farms or Paradise Valley Ranch!

For Sunday morning, pick up a bag of gluten-free muffin mix from Sustainable Pantry and slather them with jam from Impeccable Taste hot out of the oven. Or stock up on fresh eggs from Schaner Farm or Descanso Ranch, asparagus from Suncoast Farms and Firehouse Jack cheese from Springhill Farms. Can you say frittata? Start your mornings off right with fresh, local ingredients and a trip down to the Mercato.

Math geeks, we know you're out there, this one's for you. Monday is Pi Day - 3/14 - or as we like to call it Pi(e) Day. Forget about the traumas of high school geometry class; use your weekend bounty from the Little Italy Mercato to bake a pie instead.

There's crisp, sweet Fuji apples from Smit Orchards and Lone Oak to make the classic American treat, it's up to you to decide double crust or crumble. Try adding some Fiscalini 18-month cheddar from Taste Cheese into the crust for an elegant twist. Blueberries from Pudwill Farms and sweet potatoes from Vang Farms will each make outstanding options in the confectionary category, but don't forget about savory!

Wilt any of the hearty greens like chard or kale from JR organics and Maciel Family and mix with duck eggs from Schaner and some cream as a base for a rich custard-like quiche. Sautéed baby purple artichokes from Suncoast, Nicolau Farms’ fresh chevre and a handful of chopped herbs from Suzie’s are another great combination.

The pie-sibilities are endless and we want to see what you’re making with the Mercato offerings. Share your pie pictures and recipes on our Facebook page or email them to info@sdweeklymarkets.com