We can’t get enough of sweet summer melons and this glorious sunshine! Now you can share our house-made Watermelon Salad with Queso Fresco – available daily from our delis – with friends near and far. Simple, refreshing, delicious, it’s sure to impress at your picnics and barbecues. Enjoy!
It’s usually three to four weeks into California stone fruit season before the flavor of peaches and nectarines really starts popping with that textbook balance of sweetness and acidity. Almost all the peaches and nectarines that hit the shelves at the Bi-Rite Markets are from farms that we’ve built mutually-beneficial relationships with over several years. A couple of seasons ago we were able to take our peach and nectarine selection to new heights with a new farm-direct relationship with Masumoto Family Farm in Del Rey, CA. This beautiful 80-acre orchard is located just 15 minutes south of Fresno, and was purchased by the Masumoto family in 1948. Author and third-generation farmer, David “Mas” Masumoto, has mastered the art of building soil to support the growth of their beautiful trees, and they always harvest their fruit at the perfect level of ripeness.
Before I jump into all the stone fruit varieties that Masumoto grows, you’ll notice one thing they all have in common: beautiful yellow flesh. The Masumoto family is in love with the tang of the yellow flesh fruit and their sugar/acid balance that screams WOW! This season Masumoto is trying some new farming techniques on a handful of selected trees in their orchard. They are watering less and not pruning as heavily, which produces “petite” stone fruit. These small little sugar bombs pack enjoyment for all!
And for the uninitiated, peaches and nectarines are categorized in two ways: freestone and clingstone. When the meat (flesh) of the fruit is attached to the pit, this is clingstone variety; they are sometimes the best eating but hard to work with in the kitchen. The flesh of the freestone varieties are completely detached from the pit, which makes them easier to work with for canning, freezing, and cooking.
Just last week, Masumoto sent us their first yellow peach variety of the season! They were harvested earlier in the year than ever before because of the warm winter and drought. The clingstone Spring Lady Peach is a very juicy piece of fruit with a medium acidity level, and is just the thing to get the taste buds ready for what’s to come.
After the subtle flavor of the Spring Lady, the next stone fruit variety the Masumotos are harvesting is the clingstone Rose Diamond Yellow Nectarine. Mas Masumoto’s daughter and fellow farmer, Nikiko, refers to the Rose Diamond as a “mini fire cracker.” The Rose Diamond is usually a large, richly-flavored nectarine with beautiful red skin, but this year the drought means smaller fruit that’s packing an extra sweet punch.
As for the rest of the season, in early June we should be seeing the semi-freestone Gold Dust Yellow Peach. Some folks consider this the best early-season variety of peach, with its firm texture and rich, sweet flavor. It’s the textbook peach for grilling! The Gold Dust will be shortly followed by one of the most popular varieties in California, the freestone Flavor Crest Yellow Peach. This variety is popular for conventional growers, who like a firm piece of fruit that can travel but also has good levels of sugar. Next up is everyone’s favorite, the freestone Sun Crest Yellow Peach, which is a large peach with a red-blushed skin and juicy texture. This is the peach that put the Masumoto Family Farm on the map! And the last variety of stone fruit we will see from Masumoto is the clingstone Le Grand Yellow Nectarine. The Le Grand is a large piece of fruit with a rich, sweet flavor and firm flesh, which makes it awesome for making nectarine ice cream.
Tree-ripened peaches and nectarines 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 the market and make it happen! Just ask us, we’re always happy to share a taste.
Here are a couple of recipes, created by Stephany from our Produce Team at 18th Street, to help you celebrate stone fruit season. Enjoy!
In the world of fresh fruits and veggies, there are only a handful of crops that get everyone super-excited, and California Sweet Cherries is one of them! When the end of April rolls around in the Bay Area, it’s time for our local Northern California cherries. Just 5 years ago, Bi-Rite had relationships with several farmers that would harvest their cherries and deliver them to our door within 24 hours. From the foothills of the Sierra Nevada to the flatlands of Brentwood, each variety of cherry is unique, depending on how and where it was grown. Unfortunately, due to warm winters and drought conditions over the past few years, cherry growers throughout the state are struggling to produce healthy crops. One of the main reasons for the decrease in the California cherry crop is the insufficient chill hours from October through February that are necessary to regulate their growth. With the uncertain future of the Northern California cherry crop, we at Bi-Rite have decided to celebrate the farmers that are still providing wonderful cherries in spite of these difficulties, and to cherish this year’s cherries to the fullest.
Warmer weather in the spring months also leads to cherry crops being harvested a week or two earlier than in typical years. Bi-Rite’s cherry selection always starts with the sweet Red Garnet Cherry from Ed George’s Peach Farm in Winters, California. Last year Ed had a complete crop failure on this variety and this year he only has 50 % of his crop. The one benefit of the smaller crops is that the cherries have more room on the tree to grow nice and big. There aren’t many crop varieties that produce the best fruit early in the season, but the Red Garnet is an exception. They are firm with a rich sweet flavor but are only around for 7-10 days. The two other local farmers that bring their cherries to Bi-Rite are Frog Hollow Farm in Brentwood and Hidden Star Orchards in Linden. Frog Hollow has almost had a complete crop failure the past couple years and only has enough fruit to bring to the Farmer’s Markets. This leaves it up to Johann Smit at Hidden Star to be our main local cherry grower this season. He usually starts us out with the Burlat Cherry, which is a softer variety with a very delicate sweet/tart flavor perfect to get the taste buds excited for cherry season. The Burlat will be followed by some other sweet red varieties like the Bing, Brooks, Larian, and Red Lac Cherries. Johann also grows some beautiful yellow Rainier Cherries.
As the local cherry crop winds down in the beginning of June, we will continue to source cherries from other parts of California and finish the cherry season off with the amazing fruit from the Northwest. If you love to eat local produce and support Northern California cherry growers, May is your month to cherish the local cherries at Bi-Rite!
California grows more varieties of citrus than any other state— from the large Valencia Orange orchards near the border of Mexico, to the small Satsuma Mandarin orchards in the foothills of the Sierra. There’s a flavor for everyone! At Bi-Rite we strive to have a wide selection of great tasting and sustainably grown citrus that can be eaten in a number of different ways.
Mandarin season usually starts in California in the beginning of November with the easy-peeling, refreshing Satsuma Mandarin and ends with the seedless, candy-like Pixie Tangerine in April. There are a handful of other varieties that hit the Bi-Rite shelves in the interim. The little seedless Kishu Mandarin from the mountains of Ojai, California has everyone excited from neighborhood kindergarteners to world-class San Francisco Chefs. Toss it in a green salad or a fried rice dish to add a sweet and juicy flare. Some of the other mandarin varieties that are just making their way to the market: Gold Nuggets, Murcotts, Pages and Clementine. All of these exciting mandarin varieties also make for a fun time with the juicing machine.
There are three varieties of oranges right now that are so delicious it’s hard not to eat all three on a regular basis and spread the love. Cara Cara Oranges, aka the Pink Navels — from Tenalu Farm in Porterville, California — have been out of this world and their middle acid and sweet juicy flavor make them a perfect addition to a chicory salad. Tenalu also grows wonderful Heirloom Navel Oranges that have a little more acid than the Cara Cara but are also a bit sweeter. The Moro Blood Oranges are just getting started and with their nicely balanced sweet/tart flavor and berry-like tones they may be the most versatile piece of citrus in the kitchen. The Fennel, Blood Orange, Avocado Salad from our cook book Eat Good Food is great recipe if you’re looking for a quick and easy seasonal salad.
The days of cutting a Florida grapefruit in half and sprinkling sugar on it to cut the bitterness before gobbling it up with a spoon are over. The grapefruit scene has come a long way since the mid-80’s and the Bi-Rite produce crew is super excited about a few varieties that have become a big part of our citrus selection. For folks who just want an everyday grapefruit we always have a Star Ruby Grapefruit from Bernard Ranch in Riverside, California with its beautiful dark pink flesh and sweet/tart flavor. Bi-Rite staff have been rallying around the Pomelo from Tenalu Farm this year. This large piece of citrus is perfect for folks who want a mild sweetness and not an overwhelming amount of juice. The Cocktail Grapefruit from Cunningham Orchard in Fallbrook, California is a very unique piece of fruit. This cross between a Siamese Sweet Pomelo and Frua Mandarin produces the most amazing sub-acid sweet juice perfect for cocktails, syrups, sauces, and more.
It’s OK to be Sour
Sour oranges are the most unique California citrus crop and call for some creativity in the kitchen. The Seville Orange with its thick bumpy skin smells like a regular orange but the flavor is tart and sour. Sevilles have very oily skin that is used for essential oils. The most common use for Seville Oranges is marmalade, but it also works well in syrups, vinaigrettes and cocktails. The Bergamot Orange is a cross between a sour orange and lemon, most commonly known for the oil from the skin that is used in Earl Grey tea. The zest is used to flavor cakes and cookies and the juice is used for syrups, cocktails, and jams.
California citrus season is a 5 to 6 month long tasting journey that offers so many marvelous flavors. At Bi-Rite we love to celebrate this time of year with the “Citrus Explosion” by offering over 20 varieties in our produce department at one time. If you would like to learn more about this incredible crop please make your way to one of our produce departments and ask for a sample of all the varieties we have in-house!
California is the land of the Hass avocado. For roughly 10 months of the year, we are bombarded with beautiful organically-grown Hass avocados at Bi-Rite Market. However, the quality of the Hass can drop off dramatically during the winter months, and a lot of Hass are imported from Chile and Mexico to fill the gap of California production. The past few years at Bi-Rite, we’ve been focusing our attention on other seasonal avocados that are harvested in the winter months before the Hass Avocado season kicks resumes. Many of these seasonal varieties might not have the same high-oil content and rich buttery texture, but are unique in their own ways and a pleasure to eat. But one winter variety that absolutely has the produce lovers at Bi-Rite super excited this time of year is the Sir Prize Avocado.
Our Sir Prize Avocados are grown by Tenalu, a 5th-generation family farm located in Porterville, CA, in the Sierra foothills. The Sir Prize avocado was created during the University of California open-pollinated breeding trial, and is considered the “Grandchild of the Hass.” Able to grow in colder and more northern climates than the Hass, they ripen up to 2 months before the Hass crops in California.
The Sir Prize is a thin skinned, pear-shaped avocado that turns black and gets very soft when it’s perfect to eat. They also have the most flesh to seed/skin ratio of any commercial avocado. The Sir Prize avocado has a nutty taste and high-oil texture that is great in guacamole or just sprinkled with a bit of salt and lemon. If you love to eat with the seasons, this is one you can’t miss, so come by one of the Markets and ask for a taste!
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 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.
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!
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.
With the arrival of the first red sweet cherries from the Central Valley coming later than usual, the reality of the Northern California cherry crop failure has set in. Now more than ever, it’s critical that we support local, organic farms and farmers.
Over the past ten years we’ve started cherry season at Bi-Rite with the amazing Red Garnet cherry form Ed George, followed a week later by cherries from Hidden Star Orchard and Frog Hollow’s Burlat Cherry. By the time the third week of May rolls around, we’re usually knee-deep in Brooks, Bings and Rainier cherries from our favorite local growers. Unfortunately, the warm weather and drought this winter wasn’t kind to the cherry trees. Without enough cold nights this winter, the trees never met their chilling requirement after entering dormancy. The lack of cold nights, coupled with the stress of drought conditions, means that instead of beginning to produce fruit from the dormant buds, the trees go straight to preparing for the next season.
Ed George, who has historically brought us our first cherries of the year from Winters, CA, had complete crop failure, leaving him with only a handful of cherries per tree. Johann Smit of Hidden Star, who usually brings us the season’s first organic cherries, said he’s gotten about 50% crop failure (we will have some of the Hidden Star cherries on our shelves this year but it won’t be the epic cherry celebration we’ve come to love). Meanwhile, Farmer Al of Frog Hollow lost about half his crop and only has enough for farmer’s markets.
We will do our best to source California cherries throughout May but the price will be a little higher than usual, starting the season at $9.99/lb. Most likely, the cherries coming in from the North West in June will be some of the best of the season. We do have some good cherries on the shelves now, but if you can’t get your hands on them in time or if the prices prove too high, “Eat a berry instead of a cherry.” And for the sake of all of our local farmer friends and all of our guests who count on us for good local produce, let’s hope that weather conditions improve soon!
We’re pretty lucky to be living in the Bay Area considering we have access to farm-direct, organic, local strawberries for about half the year. The fun starts in the end of March to early April, and really gets going in late April. Most of the farms we work with at Bi-Rite grow in the coastal environments that are perfect for strawberries. We’ve found it really important to build relationships with numerous strawberry farms so we always have a locally-grown berry on our shelves to share with guests during the Spring and Summer months.
Here are some of the incredible farms we work with, and the strawberry varieties they’ll be providing us this year:
Swanton Berry Farm—Davenport, CA (62 miles close to Bi-Rite)
CCOF Certified Organic, Union-Grown (United Farm Workers, AFL-CIO), and Food Justice Certified by the Agricultural Justice Project
Varieties: Chandler, Seascape
Yerena Farms—Watsonville, CA (90 miles close to Bi-Rite)
- CCOF Certified Organic
- Varieties: Albion, Seascape, Eclair
Live Earth Farm—Watsonville, CA (90 mi close to Bi-Rite)
- Certified Organic
- Varieties: Albion, Seascape
Fifth Crow Farm—Pescadero, CA (46 miles close to Bi-Rite)
- CCOF Certified Organic, Bee-Friendly Farm Certified
- Varieties: Albion, Chandler, Seascape
Blue House Farm—Pescadero, CA (46 miles close to Bi-Rite)
- CCOF Certified
- Varieties: Albion, Seascape
Tomatero Farm—Watsonville, CA (90 miles close to Bi-Rite)
- CCOF Certified Organic
- Varieties: Albion, Seascape, Sweet Ann
JW Farms—Watsonville, CA (90 miles close to Bi-Rite)
- CCOF Certified Organic
- Varieties: Albion
Strawberry Varieties You’ll See at Bi-Rite Market
Albions are a dark colored red and have the most consistent sweetness. They are the most common commercial variety in California because of their flavor and yield. It’s pretty amazing how different they can taste from one grower to the next.
Chandlers are red, firm, juicy, sweet, and tangy berry. Not as common in the retail world because they are so juicy and delicate, and need to be handled with more care than the Albion. This is the main berry that Swanton Berry Farm works with and they are the master growers of this variety.
Seascapes are a longer, conically-shaped berry with a glossy finish. They’re a very delicate, dark-red berry with a complex and floral flavor. They usually aren’t as sweet as other varieties but are very juicy. Seascapes are not common in the retail world but when we get them in it’s time to celebrate!
Sweet Ann is a fairly new variety, created in 2005 to grow in the coastal climates like Santa Cruz County. Sweet Anns are usually big, conically-shaped berries with excellent sweet flavor. Tomatero is the only farm that we work with that is growing Sweet Ann right now and they are very limited.
Éclairs are medium-size berries and are very sweet and fragrant. We don’t see them often, but every once in a while Yerena Farms treats us to a handful of flats.
Mara des Bois (French variety) is a small, delicate variety with an incredible fragrance that resembles a wild strawberry. It is a gourmet strawberry that is most commonly grown in home gardens and not for commercial productions. The farms we work with don’t take the time to grow these berries because of their delicate nature and low yield which require a lot of precious labor. However, with the help of some friends who work with farms in the North Bay we were able to get our hands on some for the first time last season. Shelton Market Garden in Healdsburg sometime have a small bumper crop of Mara Des Bois and they make their way to the City.
Everyone’s Favorite, Bi-Rite Creamery Strawberry Balsamic Ice Cream!
This delicious seasonal flavor is the perfect combination of amazing local strawberries and extremely talented ice cream makers. Strawberry Balsamic is easily one of the most popular ice cream flavors the Bi-Rite Creamery makes and we always wait until our favorite farms have a steady supply of extra-ripe berries to make it. The Creamery is making there test as we speak and it will be available at both Bi-Rite Markets, Bi-Rite Creamery, and the Scoop Shop at Bi-Rite on Divisadero on April 28th.
At Bi-Rite we love to celebrate local, organic crops, and one of the most exciting vegetable crops of the late winter and early spring is asparagus. Around this time of year asparagus gets highlighted in lush bunches and fanciful dishes at markets and restaurants throughout the Bay Area, and the shelves at both Bi-Rite Markets are no exception.
Asparagus is a flowering perennial that can be a tricky crop to grow – once it starts producing, it needs to be harvested every day so that the stalks don’t get too long. One producer who gets it just right is Full Belly Farm of Yolo County, California. Because we work with Full Belly, we are able to offer our guests extra-fresh asparagus from the end of February through May, which makes this the ideal time to stop by and pick some up.
Why is extra-fresh asparagus so exciting to us? Asparagus is high in dietary fiber and is a good source of Vitamin B, K and C. It also has anti-inflammatory and antioxidant qualities which make it a great cancer-fighter. And in addition to being one of the healthiest vegetables you can eat, asparagus can be prepared in many different ways. Try pairing it with other spring veggies like spring onion, peas and tarragon to make an amazing omelet. On its own, it’s perfect dressed with olive, grilled and topped with shaved Pecorino Romano.
But for a real treat for the palate, try pairing this excellent asparagus with the fresh Burrata available in our Cheese Department. This Italian cheese is a study in contrast in itself, combining the texture of solid mozzarella with a decadent, pleasing filling of cheesy cream. But when paired with asparagus, the combinations of flavor and texture are enthralling, and since the asparagus we have in right now has superior flavor and texture, the combo is all the better. You can find asparagus and Burrata placed conveniently side-by-side in the produce sections of both of our Market locations. Come by and let us show you how healthy, fun and gratifying this pairing can be!
When January rolls around the selection of fresh fruit and veggies from our local growers is not as abundant as other times of the year. Winter is when local farmers try to take a little time off, plan for the upcoming season and build their beautiful soil. At both Bi-Rite’s we are so excited to celebrate California’s main winter crop, CITRUS! Cali citrus season is a wonderful joy ride from local Satsuma Mandarins in November till the “sweet like candy” Pixie Tangerines in early spring and the flavors are so unique from one variety to another. Our produce buyers are always trying to find the best tasting fruit available and they love to see how many different varieties we can get on the shelves at one time.
We also love to build relationships with farmers throughout California and promote their farming practices and amazing produce. It’s a lot easier to build these relationships with vegetable farmers because they are all over Northern California. Citrus farmers on the other hand are mainly in Central and Southern California and grow on a larger scale which leads to using distribution companies to get their fruit to the Bay Area. Citrus is also a less perishable crop and can be harvested and stored without the stress that the more perishable vegetable crops bring. Well, this isn’t completely true, citrus growers deal with plenty of stress! The freezing cold weather that hit all of California in early December actually damaged citrus crops throughout the state. This being said we are still have almost 20 varieties at our stores right now and the flavors are as delicious as ever. The peak of California season is usually in February and the Citrus Bomb at Bi-Rite will be exploding with up to 25-30 different varieties!
Moms LOVE Mandarins
One of the main reasons California citrus is the best are all the different varieties of Mandarins that are harvested for up to 5-6 months of the year. This gives all the Moms the opportunity to give their kids sweet, seedless and easy-peeling fruit as their daily treat. Mandarin season starts with the seedless Satsuma in late November and then rolls right Clementine Tangerines and the Algerian is the most common variety. We are very fortunate to get most of clementine’s from straight from the “Tangerine Man,” Jim Churchill who farms in the beautiful mountains Ojai which is just South East of Santa Barbara. Jim is a top-notch specialty citrus grower who works cooperatively with other growers in the Ojai area, helping them distribute their fruit throughout California. We are just starting to get the clementines from Ojai, along with Kishu Mandarins. These little, sweet, seedless “pop the whole thing in your mouth” mandarins are about as unique a citrus variety as you’ll see. They have the classic tangerine flavor!
Mandarins vs. Tangerines: What is the difference?
This is one most common guest question in our produce department. Not only do they both originate from China and taste and look alike but they grow on very similar trees. Tangerines are a special type of mandarin, so a tangerine can be called a mandarin but the reverse of this not true. The tangerine skin tends to be thicker with bumps and the orange color is usually a little darker.
Some of the other mandarin varieties you’ll find at Bi-Rite are the Murcott Tangerine and Page Mandarins. The Murcott Tangerines from Deer Creek Heights in Porterville about are another sweet and juicy variety but the early season fruit has a nice level of tartness for the folks who love a little extra pop. The Page Mandarin is a sweet, juicy, rich flavored cross between a Minneola Tangelo and a Clementine. They do have a few seeds but are still an ea
The Heirloom Washington Navel Oranges from Deer Creek Heights are harvested at their peak level of ripeness and offer the perfect balance of sweet and tart. Citrus like a lot of fruit that grows on trees need to develop their sugars on the tree before they are picked. A lot of commercial citrus may look good from the outside but when you bite into it they are overwhelming tart and not sweet enough. Most of the commercial growers harvest citrus according to when the market price is best and not when the flavor is the best.
The #1 selling pieces of citrus at Bi-Rite this season has been the Cara Cara Pink Navel from Tenalu in Porterville. It looks very similar to the Navel orange but when it’s cut in half the pink flesh shows that this is not your average orange. The Cara Cara is very juicy and sweet like the Navel but is not nearly as acidic. It’s one of the most versatile pieces of citrus, eats great out of hand, makes the yummy juice and when segmented goes perfectly on the winter chicories salad. The other orange variety that is great with chicories and just starting taste great is the Moro Blood Orange. This Italian variety is named after its blood-like flesh and is one of the most complex flavored pieces of citrus all year. Bloods have a nice balance of sweet/tart but also have berry tones coming through in the flavor.
For those of you who are more creative and love to get in the kitchen and make marmalades, syrups, marinades, etc., we have the Seville and Bergamot Sour Oranges. The bergamot is widely known for the oils from the rind that is used to make Earl Grey tea but both this varieties have great skin for zest.
At the market we love to find a new vegetable or fruit that might be popular at a handful of restaurants but hasn’t yet hit the grocery store scene. Grapefruits are one of these crops and growing up back east my only experience with grapefruits was cutting a red-flesh variety in half, sprinkling sugar on it and eating for breakfast. The sugar always came along to mask the bitterness of the fruit. We are lucky in California to have numerous grapefruit varieties that different flavor profiles and really change the way we can enjoy grapefruits. Cocktail Grapefruits (a cross between a Frua Mandarin and a Pomelo) from Cunningham Organic Farm in Fallbrook continue to create a buzz their delicious and much sweeter and less acidic flesh than traditional grapefruit. The Chandler Pummelos from Tenalu have beautiful large segments of flesh that aren’t overly juicy and are lot less pithy than is typical. The Oro Blanco Grapefruits is a white-flesh, low acid piece of fruit, great for eating out of hand, juicing, and in cocktails.
Citrus season at Bi-Rite is a blast and we just lit the wick some come on in and let all the terrific flavors explode your mouth!