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Archive for the ‘Menus: Seasonal & Holiday’ Category


Stephany

Cool as a Cucurbit: Cucumbers & Melons

The cucurbits (or cucurbiticae) are a plant family that includes cucumbers, melons and gourds of many kinds. They peak in sweetness and flavor during the summertime. At Bi-Rite we’re lucky to work with a number of local farms that grow unusual heirloom varietals in this family.

A few of my favorites:

Armenian cucumbers, which are botanically considered a melon. We have been getting the ‘Painted Serpent’ varietal, which is long and snakelike, with dark and light green stripes, from Full Belly Farm, Oak Hill Farm and County Line Harvest. You can use these like the more common English cucumber. The skin is very thin and not at all bitter, and the seeds are not yet formed, so no need to peel or seed–just slice them right up. They don’t need to be rock hard; the ones that are a bit bendy will still be crisp. Armenian cucumbers will make the prettiest garnish for your summer gin and tonic.

Lemon cucumbers are small, round and yellow with large but tender seeds. They’re great for slicing into salads, and make beautiful sandwich-sized pickles. They’re lovely sliced up and dressed with a little soy sauce, sesame oil, rice vinegar or lime juice and a pinch of sugar or honey, perhaps over some arugula or baby lettuces.

Watermelons, in mini and huge, seeded, seedless, yellow and red varietals. Orchid and Yellow Doll are two of the yellow-flesh varietals we get from Full Belly Farm. These should be picked when they are ripe and do not really keep ripening like muskmelons do. They should be firm and feel heavy for their size, although there is no surefire way to tell if they are ripe.

Muskmelons have netted skins and get very fragrant when ripe. These include cantaloupes, galia and goddess melons. These will smell very sweet and floral as they ripen, and can get a bit soft (though they shouldn’t be squishy). The more fragrant the stem end is, the sweeter the melon will be.

Recipes!

SaladGoodCucumber Melon Salad with Feta & Olives

This isn’t so much a recipe as a useful guide. Try using what you have and taste as you go. It’s a bit of a riff on a Greek salad and a wonderfully refreshing addition to a barbecue or summertime supper.

  • A mix of your favorite melons, cut into large dice. I like watermelon, galia, cantaloupe & piel de sapo or snow leopard.
  • A mix of your favorite cucumbers, diced or sliced as you like. I like Painted Serpent Armenian cukes and lemon cukes.
  • Red onion or scallions, thinly sliced. I soak the red onion after slicing in cold water for a few minutes to take the edge off, which also sets the color and prevents it from bleeding into the salad.
  • A nice feta, not too salty. Our French feta is the perfect balance of tangy and salty.
  • Kalamata or another fruity olive, pitted. I usually cut them in half, but they can be whole or cut into rings.
  • Fresh herbs. Cilantro and mint are great, but parsley, basil and chives all work. I would recommend to staying away from herbs that are too woody or heavy like thyme and rosemary. Fresh, bright herbs work better to highlight the delicate flavors in the melons. I like to chiffonade them (stack up the leaves, roll into a tight “cigar”, and slice into thin ribbons), but you could chop them or pick the leaves and toss them in whole.
  • Fresh or dried coriander seeds, toasted until fragrant and lightly crushed.
  • Olive oil
  • Red wine vinegar or lime juice
  • Salt to taste

Toss everything together in a large bowl or arrange on a platter. Dress to taste with olive oil, red wine vinegar or lime juice and salt. A sprinkle of toasted, crushed coriander seeds wakes up all of the flavors. This salad is best dressed right before serving, though you could certainly do it ahead of time.

Cucumber Raita

Really popular all over India, this is somewhere between a salad and a condiment, and I often use it as both. Awesome in the summer next to grilled meats such as lamb or chicken, or dolloped on top of a sandwich or rice bowl. Also delicious with pita or Dosa chips as a dip!

  • 1-2 cucumbers, unpeeled, shredded on a coarse grater.
  • 1 cup greek yogurt (you could use regular plain yogurt, but it will be less thick).
  • 1 tsp cumin seeds.
  • Salt, sugar, lime juice to taste.

Place the shredded cucumbers in a bowl, salt them and set aside for a few minutes. The salt will draw out the water. Squeeze as much of the water out as you can – a lot will release! Mix it up with some gin and tonic water and have yourself a cocktail, or discard. Place the drained cucumber in a bowl.

Add yogurt to drained cukes and stir. Heat up a small pan over medium to high heat. Add 1 tablespoon of neutral-flavored oil such as canola. When the oil is hot, drop in the cumin seeds. The seeds will darken in color and get really fragrant. Dump the spice oil into the yogurt mixture (this is a technique used commonly in India to quickly add lots of flavor to any dish by making a spice oil, called a tarka). Stir it around, season to taste with salt, lime juice and a pinch of sugar for balance.

Melon Agua Fresca

Again this is less of a recipe and more of guide. The proportions will vary depending on the fruit being used.

Cube up your melon and place it in a blender. Add a handful of sugar (or a squeeze of honey or agave) and cover with water. Blend until smooth. Add more sweetener to taste if necessary, or a squeeze of lime to perk it up. Super refreshing with basil or mint added!


Jason Rose

Fireworks! Blow up Your Tastebuds with our 4th of July Menu!

4th of july star-05

Both Bi-Rite Market locations will be open on
Friday, July 4th from 9:00am to 6:00pm!

4th of July is almost here! Time to celebrate with classic fare! We’ve got original spins on your favorite Independence Day celebration dishes. Come stock up, and while you’re here let us recommend great snacks and drinks to go along with your barbecue. Don’t forget dessert! Pick up some Bi-Rite Creamery seasonal fruit pies, galettes and ice cream!

Here’s the holiday menu from our kitchens, available from July 2nd to July 6th:

 Bi-Rite’s Classic Fried Chicken
With Mary’s GMO-free chicken
$12.99/lb

 Chili-Rubbed Heritage Pork Ribs with House-Made Chipotle BBQ Sauce
$13.99/lb

 Summer Pasta Salad with Farfalle, Fresh Ricotta, Cherry Tomatoes, Basil & Black Pepper
$9.99/lb

 Wyatt’s Cornbread with Jalapeño & Cheddar
$2.99/slice

 Carrot, Kale & Cabbage Slaw with Creamy Honey Dijon Dressing
$10.99/lb

Summer Pole Bean Salad with Tarragon, Lemon & Creamy Greek Yogurt Dressing
$12.99 per pound

Watermelon Salad with Cotija, Lime, Cilantro, Mint & Chili Flakes
$6.99/lb

Grilled Corn on the Cob with Chili Lime Butter
$2.99/each

BeefBoard

Grill the best! Celebrate with BN Ranch 100% Grass-Fed Beef!

BN Ranch Beef  is unmatched in quality and flavor.
Raised on pastures and rangelands and 100% grass-fed,
BN Ranch animals are harvested only in season at their peak. 

BN Ranch Prime Rib: $24.99/lb
BN Ranch Ground Beef: $9.99/lb

4th of july firework-05

 


Raph

Sharing in LGBT Pride

SF-Pride-logo-001

The 2014 San Francisco Pride Celebration is coming up this weekend, June 28th and 29th. It’s one of our favorite times of the year because we get to join in the fun and festivities, watch the inspiring Dyke March pass through our neighborhood, and express our love and support for the LGBT Community.Our 18th Street Market is the place to be on Saturday; we’ve got everything you need to stay fed, hydrated and in good spirits for what promises to be a day of beautiful weather and celebration.

Here’s some special stuff we’re preparing just for Saturday! All of these great sandwiches, drinks and snacks will be available right out in front of our 18th Street Market! Just stop by our table outside, grab what you need and go show your pride.

SPECIAL SANDWICHES

Caprese Sandwich     $6
Belfiore Mozzarella, Heirloom Tomatoes, Picked Basil, Olive Oil, Balsamic, Maldon Sea Salt on Acme Rustic Baguette

Rainbow LGBLT     $10
House-Made Bacon, Lettuce & Heirloom Tomato with Pickled Carrots, Coleslaw & Aioli on Bakers of Paris Sweet Roll

Bangin’ Weiner     $6
BN Ranch All-Beef Hot Dog, House-Made Kraut & House-Smoked Ketchup on an Acme Hot Dog Bun

COLD DRINKS & SNACKS

Waters & Munchies
C2O Coconut Water                    $3
Renewal Water                           $2
Kettle Chips                               $1.50
Organic Fresh Watermelon Slice  $1

Beer (Cans)     $4
21st Amendment IPA
21st Amendment Seasonal
New Belgium Shift Lager

Tallboys     $5
PBR
Sapporo
Tecate


Christine Mathias

Celebrate Summer! Our New Seasonal Catering Menu

ApricotsPrettyI know, I know, summer in San Francisco isn’t necessarily “summer,” really, but c’mon! We still get all the amazing tomatoes, stone fruit, vegetables, and good vibes that summer brings to everyone outside the fog bank. The days are luxuriously long, BBQs can last well into the wee hours, and with the solstice and 4th of July just around the corner, there’s no better time of year to slather on the sunscreen and invite everyone you know over for a little sun (or not-sun) worship.

Bi-Rite Catering is gearing up for a great season using many of the fantastic seasonal fruits and veggies that are carried by our markets! There are so many new veggie options on the menu, in fact, that by the time you get to the Focaccia Flatbread with Peaches, Bacon, Goat Cheese, Fresh Thyme and Rooftop Honey Drizzle and the brand new Ciabatta Finger Sandwiches with Estancia Beef Tenderloin, Roasted Red Peppers, Grilled Onions, Chimichurri Sauce and Mixed Greens, you’ll have to figure out how to make room. And you’ll do it, too.

CornYou’ll have to! Otherwise how else are you going to figure out your favorite new salad dish? It’s going to be tough to choose between Summer Corn and Tomato Salad with Mediterranean Cucumbers, Peppers, Red Onions, Cilantro, and Parsley and something like our Fresh Summer Bean and New Potato Salad with Parsley and Roasted Shallot Vinaigrette. You know what? Don’t choose. Get them both! And if you absolutely must have some sort of food on a stick (who doesn’t?), we are all really excited about the Mozzarella Bocconcini and Cherry Tomato Skewers with Basil Dip. So simple yet so, so delicious.

So if it’s a 4th of July party, an office cocktail reception, or Aunt Dorothy’s family reunion in Golden Gate Park, we have your food desires covered. Now go chase some sun!

 


Stephany

Apricots Are My Jam

ApricotsPrettyApricot season is here! The season is short, but these beautiful and versatile stone fruits are at their peak right now. At Bi-Rite we’re lucky to have access to lots of different varieties, including Blenheim Apricots, which are one of the best for making jam. We’ve got Blenheims in the Markets right now, so it seems like a good time to share my recipe for Apricot Jam, along with our Cheese Buyer Anthea’s recommendation for some perfect cheeses to pair with it.

The beauty of jam is that the fruit doesn’t have to be perfect. Bruised, soft, unsightly or a day overripe–jam welcomes all fruits and makes them beautiful again. A mix of less-ripe and more-ripe fruits is good; less-ripe contains more natural pectin, and more-ripe contains more sugar, so the two balance each other out nicely. You can make a big batch of jam at the height of summer ripeness and put it away until the winter, then crack it open and take yourself right back to summertime. And jams are beautiful with lots of other foods, including yogurt, toast, pork, chicken, and cheese!

I asked our Cheese Buyer, Anthea, to try my Apricot Jam and recommend cheeses to go with it. She suggested fresh chèvre such as Andante’s, but also feels that any number of fresh, creamy cheeses would do well. She also recommends sweeter jams like this one with bleu cheeses (“Mold loves sugar,” she told me), such as Bay Bleu from Point Reyes. For a harder cheese pairing, try goat cheddar. Personally, I love sneaking a schmear of jam inside of a goat cheddar grilled cheese sandwich!

Simple Apricot Jam

This recipe is easy to scale up or down and adjust according to your tastes. This recipe uses the “noyau,” or almond-like inner kernel of the apricot, to flavor the jam. Amaretto and almond extracts are traditionally made using apricot kernels rather than actual almonds because the fragrance is much stronger. Other stone fruits share this quality, such as cherries and peaches, though apricots tend to be the most potent aroma. Just crack the pits open, and remove the little “almond.”

ApricotsRosesI recently made an apricot rose jam using this recipe, just added a few handfuls of organic rose petals at the beginning of the cooking process- they candy themselves and lend a gorgeous rosy color to the jam. Rosemary, saffron or lavender are also some of my favorite variations. You can adjust the sugar and lemon juice to make it either sweeter or brighter, depending on the sweetness of the apricots. You can process this in a traditional water bath to preserve it for the coming months, or it will keep for several weeks refrigerated.

Ingredients:

  • 1 lb apricots
  • 1 ½ cups (300 g) granulated sugar, divided in half
  • ½ tsp kosher salt
  • Juice of 1 lemon

Directions:

ApricotJamCloseupWash the apricots, and chop into roughly even pieces. Save the pits. Toss the chopped apricots in a bowl with half of the sugar. Set aside to macerate for at least 10 minutes, although up to 1 hour is ideal. This will start drawing out the juices and dissolving the sugar.

Place the pits in a clean kitchen towel, and fold it over. Use a hammer, mallet or other heavy object to crack the pits open. Remove the inner almond-like kernel and place one in each of your clean jars.

Place the apricots and their juices in a large, heavy-bottomed pot and add the rest of the sugar, salt and lemon juice. Using a wider pot will make the cooking process faster, since a wider surface area will allow for the fastest evaporation of excess liquid. Place a few saucers in the freezer- you will use these to test the viscosity as the jam cooks.

Bring to a boil, then reduce to a hearty simmer (you want it going pretty strong, but not so much so it is splashing hot sugar/apricot juice). Stir occasionally using a heatproof rubber spatula or wooden spoon, scraping down the sides periodically. It should take about 15 minutes after it comes to a boil to reduce down enough. Once the foam subsides, stir the bottom more often and keep a close eye on it. Be careful, it will start spattering once it thickens up, just turn the heat down a touch. Then, start testing it. Dribble a little bit of jam onto the frozen saucer and wait for it to cool down (you can put it back in the freezer for a minute or two)- this will give you an idea of how thick it will be once cool. Once it has thickened to your liking, turn it off, and ladle into clean jars over the noyaux. Seal and process or let it cool down and then refrigerate. Enjoy!


Simon

The Joy of Masumoto Stone Fruit

It typically takes three to four weeks into California stone fruit season before the flavor of our local peaches and nectarines really starts popping with that celebrated balance of sweetness and acidity, but this year we’ve already got some great ones rolling in. Almost all of the peaches and nectarines that hit the shelves at the Bi-Rite Markets are from farms with which we’ve spent years building relationships, but last season we were able to take our peach and nectarine selection to the next level with a new farm-direct relationship.

masumoto red diamond

Mas Masumoto with his Rose Diamond Nectarines

Masumoto Family Farm in Del Rey, California is a beautiful eighty-acre orchard located fifteen minutes south of Fresno. It was purchased by the Masumoto family in 1948 and its current owner is third-generation farmer and author Mas Masumoto, who has mastered the art of building soil to support the growth of the beautiful fruit-bearing trees. At Masumoto Family Farm, fruit is always harvested at the perfect level of ripeness, and you’ll notice one thing all varieties of Masumoto stone fruit have in common: beautiful yellow flesh. The Masumoto family loves the tang of the yellow flesh of the fruit, and their fruit boasts a sugar/acid balance that is a dream-come-true for summer refreshment.

Due to the warm winter, Masumoto harvested this year’s first yellow peach variety earlier in the year than they can remember ever having done before, and this past week we received our first shipment of Spring Lady Peaches. This is a very juicy peach with medium acidity that falls into the clingstone category of stone fruit (meaning that the flesh of the fruit is attached to the pit, the best to eat but hard to work with in the kitchen, as opposed to freestone fruits where the flesh is detached from the pit, making them easier for canning, freezing or cooking). We’ve been enjoying these beautiful, delicious peaches and they’ve definitely primed our tastebuds for what’s still to come.

Soon after the Spring Ladies, we received the first of Masumoto’s Rose Diamond yellow nectarines. Mas’s daughter Nikiko, who is keeping the family farming tradition alive into its fourth generation, refers to this clingstone nectarine as a “mini firecracker.” The Rose Diamond is usually a large, richly-flavored nectarine with a dazzling red skin. This year, due to the lack of water caused by the drought, this nectarine is smaller than usual but is packing an extra-sweet punch.

masumoto peaches

Beautiful Masumoto Peaches

Early June should see the arrival of the semi-freestone Gold Dust yellow peach, considered by some to be the best early variety for eating. With its firm texture and rich, sweet flavor, it’s the textbook grilling peach. The Gold Dust will be followed shortly by one of the most popular varieties in California, the freestone Flavor Crest yellow peach, and shortly thereafter by everyone’s favorite, the freestone Sun Crest yellow peach (large with red-blushed skin and very juicy, it’s the peach that put the Masumoto family on the map). The last variety of stone fruit we’ll see from Masumoto is the clingstone Le Grand yellow nectarine, a large piece of fruit with rich, sweet flavor and firm flesh, making it great for producing nectarine ice cream!

PerfectPeachBook2

The Perfect Peach by the Masumoto Family

Tree-ripened peaches and nectarines truly are some of the most exciting treats of the summer. If you haven’t had the chance to sink your teeth into Masumoto fruit, you have the next couple months to swing by our Markets, so make it happen!

Stephany from the Produce Team at 18th Street is a huge fan of the Masumoto family’s fruit, as well as an accomplished cook, and she has pulled together a few recipes here to help you celebrate the season!

“Rose Diamond” Nectarine & Habanero Salsa

  • 6 ripe yellow nectarines, not too soft but with a little give (any bright flavored yellow peach or nectarine with medium to high acidity will work, but Masumoto’s “Rose Diamond” is particularly amazing & flavorful)
  • 1 habanero pepper, with slits cut all around sides but left whole
  • ½ bunch cilantro
  • 1 spring onion or ½ red onion, sliced finely
  • Salt & pepper to taste

Dice the nectarine into ¼ inch cubes. Add to a bowl with the slit habanero and stir around. Chop cilantro and onion finely, add to salsa. Season with salt and pepper.  Let sit for at least 15 minutes, then taste and add salt, and a squeeze of lime or honey to adjust the acidity or sweetness as needed. If it is spicy enough, you can remove the habanero, although cutting the slits as opposed to chopping lets the flavor get out without adding too much heat, and the floral notes of the habanero go particularly well with yellow nectarines & peaches. This can be done 1-2 days ahead. Store refrigerated.

Wonderful on grilled or roasted meats: chicken, pork, salmon. Try it on toast with ricotta or burrata for a quick appetizer, on fish tacos…the possibilities are endless!

Stone Fruit & Pt. Reyes Mozzarella “Caprese” Salad

  • 1 lb mixed stone fruit, ripe but not mushy: nectarines, peaches, plums, pluots, cherries…whatever you like. Or try a mix for color and flavor
  • 1 ball fresh mozzarella, such as the lovely Pt. Reyes mozz we have right now. Burrata is also delicious in this.
  • ½ bunch basil
  • A few handfuls arugula
  • Extra-virgin olive oil, such as Bi-Rite’s own PUBLIC label oils, something grassy with a peppery note is good to offset the sweetness
  • Balsamic vinegar
  • Good sea salt, such as Maldon or fleur de sel…something with a crunch

Slice up your stone fruit and mozzarella. Layer the cheese and fruit on a large platter over the arugula. Tear some basil and sprinkle it around. Dress with olive oil, balsamic, and coarse salt. Eat right away!

This is a great alternative to the classic caprese while we let the tomatoes do their thing and get delicious! In the fall and winter I do the same salad with persimmons & citrus!

“Gold Dust” Peach-Ginger Shortcakes with Bourbon Whipped Cream

  • 4 yellow peaches, such as the “Gold Dust” we just got in from Masumoto (which is hands down one of the best peaches I have ever had)
  • A 1-inch piece of ginger, peeled and grated or minced finely (I use a microplane, one of my favorite kitchen tools)
  • A handful of brown sugar or turbinado sugar, depending on the sweetness of the peaches
  • Kosher salt
  • 1 cup heavy cream (I love Straus for the rich, grassy, buttery flavor)
  • 1 shot of your favorite bourbon whiskey- anything with nice caramel or brown sugar notes is delicious, like Bulleit or Elijah Craig
  • 4 shortcakes, from Bi-Rite Creamery or homemade (chopped crystallized ginger is a nice addition if you’re making your own!)

Dice or slice the peaches as you wish. Place in a bowl, and add a sprinkle of sugar and a pinch of kosher salt. If the fruit is very sweet it will need no more than 1-2 tablespoons. Add the ginger, stir, and set aside to macerate for a few minutes. This can be done up to 1 day ahead.

Whip the cream to soft peaks with the bourbon, a sprinkle of brown sugar (to taste), and a pinch of kosher salt. This is best done right before serving. Though it can be whipped a few hours ahead, the cream tends to break down after a day or so. To fix this, re-whip to desired texture.

To assemble: Warm shortcakes briefly in the oven to re-crisp (5 minutes at 375 should do it). Cut the shortcakes in half crosswise, and layer peach compote and bourbon cream over bottom half. Top with second half of shortcake and serve.  A little fresh basil or thyme adds a nice herbal note. A drizzle of salted caramel sauce is also a great addition.

Pickled “Gold Dust” Peaches

  • 6 peaches, ripe but quite firm. Masumoto says the “Gold Dust” yellow peach is particularly delicious pickled.
  • 1 cup cider vinegar
  • 1 cup water
  • ½ cup granulated sugar
  • ½ cup kosher salt
  • 1 tsp each coriander seeds, black peppercorns & fennel seeds- or whatever spices you like!
  • 3 dried arbol chiles (or use your slit habanero left over from the nectarine salsa!)

Bring everything but the peaches to a boil to dissolve the sugar and salt. Slice or dice peaches as desired and place in a clean jar. Let the liquid cool slightly. Pour over the peaches, let cool to room temp, then refrigerate overnight. Enjoy them the next day! They are a delicious addition to a charcuterie platter, grilled pork chop, or a grilled cheese sandwich. Their brightness cuts nicely through anything rich and fatty.


Stephany

Summer Squash: Fun, Versatile & Perfect for Dinner!

Hi, I’m Stephany! I’m a member of the Produce Team at Bi-Rite 18th Street, and I’m also an experienced cook with a passion for food, community, and sustainability. This summer I’ll be writing a series of posts highlighting my favorite summer produce along with ideas for how to prepare them. This is the very first post and I’m delighted to share my passion for food with you.

SDinner1GeneralSquashUp first: summer squash. I get excited when summer squash comes in because it’s a fun, versatile section of our produce aisle that has tons of variety. Summer squash comes in a number of different varietals. Zucchini is the most well-known, but here at Bi-Rite 18th Street and Bi-Rite Divisadero we have lots of others, like Zephyr, Crookneck, Flying Saucers, Baby Acorn, Sunburst, Pattypan, Costata Romanesco and Eightball. Some of these don’t look like what you think of when you think of squash, but trust me–they taste great. Most squashes share similarities in flavor–fairly mild, sweet and creamy–and are a good foil for bolder flavors.

We get summer squash from some of our favorite local farms, typically first from Balakian Farms, then from Happy Boy, Tomatero and Terra Firma as the season progresses. They’re beautiful and delicious, but just as importantly, they’re also easy and fun to prepare. Summer squash can be eaten raw, but it also cooks quickly. It’s lovely in a shaved salad, tastes great roasted to bring forward sweetness, looks and smells beautiful next to those burgers and onions on your grill, and is rich and substantial sautéed. Smaller and rounder squashes like Eightball or Pattypan make fantastic ingredients for stuffings.

You can shave summer squash into ribbons using a peeler; you’ll find that it comes out almost like noodles, making it a great substitute for pasta. If your shave it into ribbons, you can salt it (called “cold-sweating”) and the salt will pull out all of the extra water; you can then hand-squeeze the water out after about five minutes. Then you can dress your noodles however you want. Personally I like them with pesto, basil or any kind of fresh, bright herb, and they also go well with cheeses, peas and other fresh summer produce like cherry tomatoes.

Here’s a favorite recipe of mine using summer squash that I hope you’ll enjoy! You can get everything you need for this recipe at either of our two market locations. Just ask our staff for help.

 SDinner1Ingredients

Summer Squash “Pasta” Salad

SDinnerFinalIngredients:

  • 4 long summer squash such as Zucchini, Crookneck & Zephyr, for shaving
  • 1-½ lbs mixed summer squashes such as Pattypan, Sunburst, Flying Saucer & 8 Ball, chopped into 1-inch chunks
  • 1 lb English peas, shelled
  • ½ pint cherry tomatoes, stems removed (I used Terra Firma Farm’s Golden Nuggets, first of the season! We also have their Sungolds & Sweet 100s)
  • ½ bunch basil
  • 1 stalk green garlic, bulb halved and greens finely chopped
  • 1 red spring onion, sliced thinly
  • 1 Tbsp red wine vinegar (or to taste. Any milder/sweeter vinegar would work- champagne or white wine, or lemon juice)
  • Olive oil
  • Golden Valley Farm’s Pepato Cheese to finish (Pepato is a wonderful peppercorn-studded aged sheep’s milk cheese from the fine folks who make Yosemite Bluff, down in Chowchilla, CA. The pepper complements the natural sweetness of the squash and other veggies.)

Directions:

  • Shave long squashes into ribbons using a mandolin or vegetable peeler. (If you don’t have one, a Benriner Japanese mandolin is one of the best kitchen tools you can have. They cost around $15 and are long-lasting and durable).
  • Place squash shavings in a bowl, and salt generously. Toss to distribute salt and set aside. The salt will pull out the excess moisture from the squash so you salad won’t get soggy. If you are eating it right away, you don’t need to do this, but it helps tenderize it as well.
  • Heat up a cast iron skillet over med-high heat. Add a little olive oil, and add half of the chopped squashes in a single layer. Avoid overcrowding the pan; if it is too crowded the squash will just steam. Giving them a hard sear caramelizes the sugars and brings out the natural sweetness, and adds a bit of nice crisp texture on the outside. Season with a little salt. Once they are browned, flip to brown on all sides. Set aside, and cook off the rest of the squash.
  • Wipe out the pan, add a little more oil, then drop in the English peas. Sauté for 1 minute or until just barely cooked. Set aside. Add a bit more oil, then add the green garlic and cherry tomatoes, sauté until the garlic is browned and the tomatoes are starting to split. Set aside.
  • Pound the green garlic with half of the basil to form a coarse paste. Add enough red wine vinegar, olive oil and salt to taste.
  • Toss with the squash “noodles,” roasted squashes, peas, tomatoes and spring onion. Finish with some torn fresh basil and shaved Pepato Cheese to taste.

 


Jessie Rogers

Treat Mom Right! Mother’s Day Brunch, Flowers, Sweets & Gifts

GreatforMom

Mother’s Day is  Sunday, May 11th! We’ve got an array of great options to help make it special and memorable for your Mom. From the best local, artisan-made sweet treats and incredible sustainably-grown local flowers, to special sandwiches and Mom-worthy Brunch offerings, you can get it all at Bi-Rite Market. And why not spoil Mom with a bottle of bubbly?

 

Mothers Day Menu

The following items will be available all day Saturday and Sunday, May 10-11. 

House-Made Quiche with Roasted Wild Mushrooms,
Melted Leeks & 
Gruyère
$6.99/slice

Poached Prawns with Cocktail Sauce
$28.99/lb (3-4 servings/lb)

Happy Boy Farms Organic Sugar Snap Peas with Caramelized Organic Spring Cipollini Onions,
Fines Herbes & Toasted Almond
$13.99/lb

Brunch Specials

Available 9:00 am to 1:00 pm, Saturday, May 10 and Sunday, May 11
(or while supplies last)

Special Sandwich–only available at Bi-Rite Market 18th Street:
Smoked Trout Tartine with Fromage Blanc, Fried Egg & Shaved Asparagus
$9.99/each

Special Sandwich–only available at Bi-Rite Market Divisadero Street:
House-Made Buttermilk Biscuit with Ham, Egg & Cheese
$8.99/each

Strawberry Shortcake
Bi-Rite Creamery‘s House-Made Shortcake, Organic Local Strawberries & Vanilla Chantilly Cream
$6.99/each

Full Belly Farm mixed bouqet 2

Don’t forget the Flowers!

We’ll have an amazing selection of flowers and will be on-hand to create custom bouquets and arrangements just for your Mom! Bouquets are arranged by our head florist Eleanor and her amazing team. This season Eleanor is especially excited about Canterbury Bells from Full Belly Farm, Sweet Peas and Sweet Williams from Devoto Gardens, Peonies, and Full Belly Farm‘s pre-arranged organic bouquets.

Celebrate Mom with Bubbles!

Trac recommends a couple of his current favorites as a sure way to let Mom know how much you care! And they both make great additions to our Mom’s Day Menu!

Raventos I Blanc “De Nit” Sparkling Rosado $24.99
Who needs Champagne when Cava can be as good as this? This Rosado has a touch of Mourvedre to give it a dry cherry note. A very pretty sparkler that is perfect for an elegant brunch or dinner!

Renardat-Fâche Bugey Cerdon $22.99
A delicious off-dry sparkler from a father and son team. It’s pairs lovingly with chocolate or strawberry and is wonderful coda to the perfect meal.

In our Grocery Department: Sweet Gifts for your Sweet Mom!

Gâté Comme des Filles Chocolates
16piecealexandraMom deserves the best and Gâté Comme des Filles is hands down the best chocolate we have ever tried! These locally-produced chocolates are made fresh to order using locally foraged ingredients.  The flavors peak within the first few days after production when the flavors in each box are expressed to their full potential. Each ganache is hand-whisked, creating a filling that is both fluffy and rich. Each box contains Meyer Lemon, Spearmint, Cherry, and Almond, and boxes are available in 4-piece, 9-piece, and 16-piece sizes. A truly special treat!

Poco Dolce Bittersweet Chocolate Tiles
Mom will love these handmade squares of bittersweet chocolate, each with its own unique inclusions.  Every Tile is crafted by hand here in San Francisco and finished with a pinch of Grey Sea Salt. Get them in 6-Piece or 8-Piece Assorted Tile packs, or 8-Piece Burnt Caramel Tiles size.

Neococoa Truffle Assortment Boxes
Excite Mom with Neococoa’s decadent handmade truffles.  These melt-in-your mouth ganache-based chocolate truffles come in 5 signature flavors:  almond butter with smoked sea salt, zested lime, mocha cinnamon, crushed cacao nib, and toasted coconut. In 5-piece and 10-piece Truffle Assortments!

Dick Taylor Craft Chocolate
Award-winning chocolate that uses the finest fair-trade cacao while performing all steps in-house to turn raw ingredients into one of our favorite chocolate bars. We know Mom will agree! In Fleur de Sel, Maple Coconut, and Belize Bar options.

Kusmi Tea
Mom will appreciate Kusmi Tea–they’ve been producing high quality tea for 140 years! Unique and hard to find, Kusmi Tea is a favorite among cosmopolitan tea lovers! Try the Russian Tins, One Moment Tins, or the Essentials Box!

Inna Jam
Brighten up your Mother’s Day Brunch with Inna Jam!  Inna makes fresh, seasonal jams from organic fruit sourced within 150 miles of their Emeryville kitchen.  Their single-varietal jams are crafted so that each fruit varietal’s unique essence shine through in bright flavors.

Rodney’s Granola
Add some crunch to your Mother’s Day Brunch! Rodney’s Granola is hand-made in small batches using the freshest ingredients. Made with lots of love at the Bi-Rite Creamery!

Robert Lambert Dark Fruit Cake
Surprise Mom with the best fruit cake she’ll ever try! Robert Lambert hand-picks all of his ingredients which are carefully sourced.   All of the candied fruit in each cake is hand-made by Robert and each cake is soaked in bourbon whiskey. Slice thinly while the cake is cool- we recommend serving it chilled.

 

 

 


Jason Rose

Special Dinner Menu for Cinco de Mayo

mole plate

This menu sprang to life after our amazing intern Gillian Caballero Chase came to me and asked if we could cook a fun, delicious meal for Cinco de Mayo. Gillian is a student in the Culinary Arts and Hospitality program at City College here in San Francisco, and chose the Bi-Rite Family of Businesses as the location for her internship. Her mole negro was inspired by a culinary study abroad program last summer to Oaxaca, Mexico and it’s at the heart of a new grab-and-go dinner entree she’s been working on for our Markets. PeppersHaving been exposed to many amazing examples of mole from my time at La Cocina in the Mission District, I’m a tough critic, but it turns out that Gillian’s mole is the real deal. With its deep, dark, smoky and fruity tones, mole negro, or mole poblano, Gillian’s is so good that we have made it the star of the show for our Cinco de Mayo menu.

mole prepack

Gillian’s mole will soon be available as a pre-made entree.

To complement the mole, we have paired it up with dishes like ceviche, a crisp, crunchy jicama salad, rancho gordo beans, tomatillo-braised pork sopes, and lamb albondigas braised in a sweet, earthy apricot chile mulato sauce. We look forward to sharing this special menu with our many wonderful guests this Monday, May 5th. Buen Provecho!

 

 

 

Our special Cinco de Mayo Dinner Menu
will be available from 4pm to closing time
on Monday, May 5th

Chicken  Mole
Braised half-chicken with Mole Negro Oaxaqueño & Toasted Sesame Seeds

Grass-Fed Lamb Albondigas
Lamb Meatballs with Mint & cumin, braised in an Apricot-Chile Mulato Sauce

Ceviche
Citrus–cured Tilapia with Avocado, Cucumber, Onion & Shaved Jalapeño

Sopes with Tomatillo–Braised Llano Seco Pork Shoulder
Handmade Masa Cakes filled with Tomatillo–braised Llano Seco Pork Shoulder

Slow-Cooked Rancho Gordo Beans & Melted Onions
Slow-cooked Rancho Gordo Cranberry Beans with Melted Onions

Gratin of ‘Papas con Rajas’
Potato Gratin with Poblano Cream, Charred Peppers & Mexican Cheese

Jicama Salad
Jicama, Spring Lettuces, Peas, Shaved Radish & Grapefruit
tossed with a creamy Avocado Lime Vinaigrette

Cilantro Rice
Classic Mexican Rice tossed with Chopped Cilantro & Lime Juice

 


Eat more artichokes!

ArtichokesItalians love artichokes and I know why! They’re healthy, surprisingly sweet, and easy to prepare at home.  They pair well with my favorite flavors and ingredients of Italy like lemons, garlic, olive oil, and fresh herbs like mint.  Artichokes are great in salads, risotto, pastas and even open-faced sandwiches–try one with a spread of fresh cream cheese and herbs!

I often see folks with looks of amazement and curiosity when they see a bountiful display of baby artichokes at Bi-Rite Market. They’re beautiful to look at, but some can be confounded about just how to approach enjoying them. Next time you find yourself pondering how to prepare and eat an artichoke, let us know and we’ll be happy to introduce you to this amazing flowering thistle with an incredible taste. They’re delicious and  ready to eat raw, but it seems like sometimes the biggest obstacle to enjoying artichokes is knowing how to peel and cut them properly. This can actually be done in a few simple steps; let me take you through it.

peeling

First turn the artichokes in your hands, peeling down the pale leaves as you go.

topping stem

Next, peel and trim the stem…

topping stem 2

…taking off any woodiness or tough skin. Remove any of the tougher tips that are left.

halvin' the choke

Now you can half the artichoke…

halvin' the choke 2

…by cutting down the middle.

quartering the choke

If you like, you can go another step and quarter it by cutting the halves.

You can also easily shave the artichoke into smaller pieces. If you do this over a salad with arugula or radicchio, the raw bits of artichoke will make a great topping that you can mix right into the salad as you would with shaved fennel. You’ll find that the baby artichoke tastes slightly bitter at first, but its sugars will quickly lead to a finish with a surprising sweetness.

Italy grows more than ten times the quantity of artichokes than we grow here in the United States. California provides nearly 100% of the U.S. crop, and about 80% of that is grown in Monterey County, close to our Markets.  Artichokes are generally green but many of my favorite farmers, like Bluehouse Farm in Pescadero, CA, grow purple chokes which have a stronger flavor–wilder with a more pronounced bitterness.

After I prep and trim up some baby artichokes, my favorite way to enjoy is to roast them in the oven, which really concentrates the flavor. Half the trimmed chokes and toss them with olive oil, chopped garlic, and herbs. Roast in a 400° F oven until tender and golden. Once they come out of the oven, season with a nice pinch of Maldon Sea Salt, a squeeze of lemon, and a bit more olive oil.  Enjoy!


Jason Rose

Enjoy our Easter Menu!

EasterBlogHeader

Our array of special Easter offerings from the Bi-Rite Kitchens, Bi-Rite Creamery, and our Butcher Departments will be available at both of our Market locations from Saturday, April 12th to Tuesday, April 22nd. We’re here to help you select the perfect ham, spring lamb, and seasonal side dishes to make your celebrations complete.

Our Floral Team will be out in front of our 18th Street Market from 9am to 9pm on Saturday, April 19th and from 9am to 5pm on Sunday, April 20th to meet all of your custom flower needs for Easter Sunday.

From Our Kitchen

Local Asparagus with Sieved Egg, Capers, Fines Herbs & Dijon  $12.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachio, Apricot, Radicchio, Mizuna & Honey  $10.99/lb

Spring Frittata with Pasture-Raised Farm Egg, Asparagus, Ricotta,
Bi-Rite Farms Spring Onion, Tarragon & Lemon 
$6.99/slice

Grilled Coho Salmon with Lemony Spring Pea Hummus &
Shaved Bi-Rite Farms d’Avignon Radish 
$10.99/each

Fennel & Garlic-Crusted Slow-Roasted Grass-Fed Lamb with Raisin, Meyer Lemon
& Horseradish Salsa Verde  
$24.99/lb

Red Wine-Braised 5-Dot Ranch Brisket  $19.99/lb

From Our Butcher

Locally-Produced Small-Batch Artisan Hams from Llano Seco
Llano Seco honors historic traditions in the production of their products, leading to deep, richly-flavored meats. Their hams are made from humanely-raised pork on a historic California Rancho; hogs and are fed GMO-free, vegetarian grains and legumes.
All animals are confinement-free for 100% of their lives, and are never fed antibiotics or growth hormones.
Bone-In ½ Hams (5-6 lbs. each) $7.99 / lb  ▪  Petite Hams (2-3 lbs. each) $11.99 / lb

 Niman Ranch Spiral Cut ½ Hams (7-8 lbs. each) $7.49 / lb

Pasture-Raised Grass Fed Spring Lamb from Anderson Ranch:

Bone-In Leg of Lamb  $11.99 / lb ▪  Boneless Leg of Lamb  $13.99 / lb

House-Smoked Wild Alaskan Salmon, sliced to order  $34.99 / lb

House-Smoked McFarland Springs Trout Fillets  $23.99 / lb

From Bi-Rite Creamery

Chocolate Salted Caramel Cake   $30.00

Lemon Sour Cream Pie    $12.99/small  $24.99 large

Hot Cross Buns (4-pack)*   $6.99
*Available Saturday and Sunday, April 19-20 only

flowers4


Jason Rose

Our Menu For Your Passover Celebrations

PassoverPostHeader

We’re delighted to bring our 2014 Passover Menu to our Markets from Saturday, April 12 through Tuesday, April 22. The menu includes a variety of  our yearly favorite house-made dishes, plus an array of desserts from the Bi-Rite Creamery Bakeshop, traditional grocery items to stock your pantry, and more.

From Our Kitchen

Jewish-Style Artichokes – White Wine-poached, then fried
with Lemon, Mint & Sea Salt 
$3.99/ea

Local Asparagus with Sieved Egg, Capers, Fines Herbs & Dijon  $12.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachio, Apricot, Radicchio,
Mizuna & Honey 
$10.99/lb

Red Wine-Braised 5-Dot Ranch Brisket  $19.99/lb

Spring Frittata with Pasture-Raised Farm Egg, Asparagus, Ricotta,
Bi-Rite Farms Spring Onion, Tarragon & Lemon 
$6.99/slice

Grilled Coho Salmon with Lemony Spring Pea Hummus &
Shaved Bi-Rite Farms d’Avignon Radish 
$10.99/ea

Fennel & Garlic-Crusted Slow-Roasted Grass-Fed Lamb with Raisin,
Meyer Lemon & Horseradish Salsa Verde 
$24.99/lb

Whitefish Salad $6.99 / ½ pt

Homemade Organic Apple Sauce $2.99 / ½ pt

Chopped Chicken Liver with Caramelized Onion & Egg $3.99 /½ pt

Dried Fruit & Almond Haroseth with Golden Raisins  $4.99 / ½ pt

Homemade Free-Range Chicken Stock  $6.99 / qt

Organic Potato Latkes  $4.99 / each

From Our Butcher

Pasture-Raised Grass Fed Spring Lamb from Anderson Ranch:
Bone-In Leg of Lamb  $11.99 / lb ▪  Boneless Leg of Lamb  $13.99 / lb

Pasture-Raised Beef Brisket from California’s Five Dot Ranch  $7.99 / lb

House-Smoked Wild Alaskan Salmon, sliced to order  $34.99 / lb

House-Smoked McFarland Springs Trout Fillets  $23.99 / lb

From Bi-Rite Creamery & Bakeshop

Flourless Cheesecake  $12.99

Flourless Coconut Macaroons  $5.50

Chocolate-Covered Flourless Coconut Macaroons  $8.99

From Our Grocery Department

Manischewitz Concord Grape Juice  $6.99 750 ml

Bubbies Prepared Horseradish  $3.49 5 oz

Ba-Tampte Beet Horseradish  $4.99 8 oz

Mrs. Adlers Gefilte Fish  $8.99 24 oz

Osem Matzah Cake Meal  $4.99 16 oz

Streit’s Matzo Meal for Passover  $5.99 16 oz

Osem Passover Matzo Crackers  $4.99 16 oz

Osem Whole Wheat Matzo Crackers  $4.99 16 oz

Bazzini Dark Chocolate-Covered Matzo Crackers  $6.99 7 oz

From Our Wine Department

Domaine Bunan Côtes du Provence Rouge  $24.99 (Kosher)
Trac’s tasting notes: A big, rustic red made from a blend of Cabernet Sauvignon and Syrah.
Rich and full bodied with flavors of black currants, thyme, and rosemary.

Galil Mountain Chardonnay  $19.99 (Kosher)
Trac’s tasting notes: Located in the Upper Galilee, a mountainous region in Israel,
this Kosher Chardonnay delivers flavors of citrus and tropical fruits with
hints of oak and butter.