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Archive for the ‘Produce’ Category


Simon

From Kishus to Cocktails

Kishus

Kishus

The California Citrus Experience is in full swing at the Bi-Rite Family of Businesses!  The beginning of February is when the California citrus season hits its peak, with so many diverse varieties and flavors.  Whether you want a piece of citrus to quickly peel and eat, or a variety to make your Grandma’s favorite citrus marmalade recipe, we have you covered.

Throughout California there are many different micro-climates that have the advantage in growing specific types of citrus. In the mountains of Ojai, just southeast of Santa Barbara, there’s a collective of farmers that grow some of the sweetest fruit you can find in the state.  Jim at Churchill Orchards is the master of growing Kishu and Pixie Tangerines.  The Pixie harvest doesn’t start until the end of February, but the bite-sized Kishu Tangerines are perfect right now. The Kishu is a seedless, easy-peeling, about 2 inches in diameter, and kids love them!

Rio Red Grapefruit

Rio Red Grapefruit

Growing up back East, my main experience with grapefruits was cutting a Rio Star Grapefruit in half, sprinkling sugar on it to cut the tart flavor, and eating it with a spoon.  The grapefruit situation in California now is at a whole other level.  Grapefruits are historically known as a high-acid fruit, and most of the time the acid dominates the sweet flavor. We currently have three to five different grapefruit varieties in the Produce Department, and they all have their own unique flavor profile.  The Melogold Grapefruit from Deer Creek Heights Ranch in Porterville is a cross between Siamese Sweet Pomelo and a Duncan White Grapefruit. They have the sweet juicy Pomelo flavor and very few seeds.  The Cocktail Grapefruit from Cunningham Organic Farm in Fallbrook is very special because of the “acidless” flavor — it’s the best for juicing and making cocktails.

The California Citrus Experience at Bi-Rite wouldn’t be complete if we didn’t offer our guest some creative cocktail recipes to try out all this amazing fruit.  Josh Harris of The Bon Vivants was kind enough to create a few recipes that highlight not only citrus but some of our artisan liquors.  The Spicy Paloma is the perfect cocktail to showcase these unique grapefruit varieties.

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Not all citrus is for eating out of hand.  Some varieties need a preparation before consumption.  There are two varieties that are really hard to find and are the most versatile in the kitchen. The Seville Orange is sour, tart, and full of seeds but it’s very juicy, and it offers fragrant essential oils, and is perfect for marmalade.  The Bergamot Oranges are most commonly known for its skin’s essential oil, used in Earl Grey tea (and Bi-Rite Creamery’s Earl Grey Ice Cream!) It’s a combination of sour orange and lemon, and both characteristics come through in the appearance and flavor.  Here’s another wonderful cocktail recipe that highlights both of these sour oranges! We are loving the California Citrus Experience at the Bi-Rite Family of Business, and we hope you are too!

Citrus_recipes


Simon

The California Citrus Experience at Bi-Rite

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Taste our wall of citrus!

Due to the shorter days and the colder weather, many local and California crops slow down for the winter. One crop thrives in cold weather and is farmed throughout our beautiful state — citrus! Citrus is one of California’s most bountiful crops, and the fruit is shipped all over the world.  At the Bi-Rite Family of Businesses we love to celebrate what’s in season, and for the next couple of months we will focus a lot of our attention on all varieties of citrus.  When folks come into the Produce Department, the Markets, or the Creamery we want them to experience all the different uses, flavors, textures, and juices that are produced by the 30 to 40 varieties of citrus that will hit our shelves from January to April.  Join us to explore winter in California as it should be – with the California Citrus Experience.

Cara Cara Orange

Cara Cara Orange

The California citrus season usually kicks off at Bi-Rite in November with the easy-peeling, seedless  Satsuma Mandarin that offers a very refreshing balance of sweet and tart.  Satsumas are one of the only mandarin varieties that flourish in Northern California.  The local Satsuma season usually goes through mid-January, but this year the cold rain damaged the fruit and ended the season early.  We’ll still have Satsumas from southern growing areas this month!  Satsumas are the first tangerine varietal of the season and we usually see two or three new varieties each month of the new year.

The season of the Navel Orange — one of the most popular varieties of citrus — begins in Southern California in December, but these early oranges don’t have the perfect balance of sweet and tart that will come with the Navels in January. By early February we are blessed with the textbook tree-ripe Navels harvested at Full Belly Farm in Yolo County. They are great to eat out of hand, by the segment, added to a salad, or simply juiced. The Cara Cara Orange is also known as the Pink Navel — they usually show up at the Markets around the same time.  If grown correctly, this can be one of the sweetest oranges of the season and is not very acidic.  The fruit has nice floral qualities and is ideal for cocktails and zesting.  Cara Caras are one of our most popular oranges of the season at the Markets!

Moro Blood Oranges

Moro Blood Oranges

As we head into the New Year one of the most beautiful pieces of citrus hits the scene.  Moro Blood Oranges, known for their dark red and purple flesh, might be one of the most versatile pieces of fruit in the kitchen.  Not only do do these oranges produce that amazing dark red juice, but when segmented and added to any dish they will make it pop with flavor and color.  The Moro Blood Oranges are usually around into March.

Earl Grey Ice Cream

Earl Grey Ice Cream

The California Citrus Experience at Bi-Rite is just getting going and if fresh-cut citrus is not for you, the Produce Department is teaming up with Bi-Rite Creamery & Bakeshop to use citrus in so many tasty treats this season.  Keep an eye out for the debut of our newest ice cream flavor in January, Tangerine Dream — Bi-Rite’s classic Vanilla Ice Cream with a Tangerine Swirl. Plus, we’re bringing back a couple of our guests’ favorites — Earl Grey Ice Cream (containing the oils of the Bergamot Orange) and Meyer Lemon with Gingersnaps Ice Cream.

We’re citrus-crazy in the bakeshop, creating a bunch of goodies like the Cream Cheese Lemon Cookie with Citrus Glaze, Lemon-filled Yellow Cupcake with Vanilla Buttercream & Candied Citrus, Orange Olive Oil Cake, and our Sour Cream Lemon Pie with Graham Crust.  Have a taste of your favorite citrus variety and stop by the Bi-Rite Family of Bussinesses to try something new!


Maia Bull

Delicious Chicories — Bittersweet Perfection

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Lusia Radicchio

It was the ancient Greek poet Sappho who first coined the term bittersweet. Sappho’s original word glukupikron is actually the inverse of bittersweet, but in the middle of winter, when Fifth Crow Farm’s baby head lettuces are replaced by radicchio and escarole, bitter is definitely what comes to mind. Thankfully the varieties of chicory we’re bringing into the Bi-Rite produce department this month hold sweetness and bitterness in perfect balance.

Taking chicories out of the box and putting them on display is one of the greatest pleasures of this time of year. Lusia Radicchio, with its shades of dusky lavender to pale green speckled with burgundy; Treviso Radicchio, so dark it can be almost black with elegant, skeletal lines of pure white extending thin arms up the long leaves from the base; Puntarelle like prehistoric creatures, with nobs and bumps poking out from the light colored center between thin leaves. We found an Escarole from Martin’s Farm this week that was the size of a small goose.  They also sent us a Pan di Zucchero that was over a foot long!

Escarole

Escarole

Over the last few years the number of farmers growing chicories has increased from only a few to over a dozen. Because chicories are best in the cold, wet months, almost all of the chicories we bring in will be grown locally and sourced directly from the farmer. The aforementioned Martin’s Farm in Salinas is our very own gallery of variation even among one kind of plant. It’s not uncommon to find a tiny finger of dark purple Treviso in a box with a foot long one with red leaves. County Line in Petaluma grows gorgeous Lusia Radicchio. In Sonoma, Oak Hill Farm is growing beautiful round frisée that fade from their dark outer leaves to almost yellow centers.

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Chiogga, Lusia, & Treviso Radicchio

Chicories express a whole range of flavor between sweet and bitter. Generally, the paler the leaves, the sweeter the chicory. This holds true for chicory such as Puntarelle that has both dark and light parts. The tender, blanched heart is sweetest, perfectly complimented by gently bitter green leaf tips. The play between bitterness and sweetness is part of the glory of these greens. The properties of different chicories can be pitted against one another to bring a dish into balance. Using escarole and the sweet Puntarelle hearts tame Chioggia. You can cut Treviso leaves into long, thin strips and use it almost like you might use coarsely ground black pepper. Roasting or braising is another beautiful way to prepare radicchio. Char adds depth of flavor and texture. Single chicories can also be used in multiple ways. I like braising or adding the dark outer leaves of escarole to stew and eating the blanched center leaves raw.

It is an honor to be able to bring such a winter abundance of greens from local farms to Bi-Rite guests. You may see a few varieties of chicory at the market through March, but the peak of the season is now. Every produce clerk will have their own way of savoring this bittersweet ingredient— make sure you chat with any of our helpful staff when you come in. We love introducing our guests to new and exciting food!


Simon

A Winter Sir Prize

SirPrizeThe drought conditions in California make it more and more challenging to cultivate Hass Avocados, especially in Southern California where most of them come from. This year the organic California Hass season ended more quickly than it has in the past decade. Typically, we are bombarded with beautiful, organically-grown avocados for about 10 months out of the year but the quality of the Hass can drop dramatically during the winter months, so a lot of them are imported from Chile and Mexico to fill the gap. In recent years at the Market we’ve been focusing our attention on other seasonal avocados to fill the void before Hass season starts. These seasonal varieties may not have the same high-oil content and rich buttery texture, but they’re unique in their own ways and a pleasure to eat.

The one winter variety that has the produce lovers at Bi-Rite excited this time of year is the Sir Prize Avocado grown by Tenalu in Porterville, CA. The Sir Prize avocado was created during the Open Pollination Breeding Trial by the University of California, and it’s considered the “Grandchild of the Hass.” The Sir Prize is able to grow in colder climates and ripens 2 months before the Hass in California.

CitrusAvoFennelSaladThe Sir Prize is a thin-skinned, pear-shaped avocado that turns black and get very soft when it’s perfectly ripe. They also have the most flesh-to-seed/skin ratio of any commercial avocado. It has a nutty taste, and it’s high-oil so it’s great in guacamole or just sprinkled with a bit of salt and lemon. Avocados are most commonly thrown on a sandwich or whipped up into guacamole, but if you like to eat seasonally, they pair really well with another crop that’s in season– citrus! Try our Fennel, Blood Orange, Avocado Salad recipe from Eat Good Food, that highlights three of our favorite seasonal produce items and pairs them with Dungeness crab. We are staying optimistic for California’s Dungeness Crab Season this year, as crab really takes this salad over the top!  Even without the crab this salad demonstrates how fresh California winter can taste with clean raw fennel, sweet citrus, and wonderfully nutty avocado. Since Blood Orange season has yet to begin, try it with Navel Oranges or Satsuma Mandarins. If you love to eat with the seasons, don’t miss the Sir Prize Avocado! Come by one of the markets and ask for a taste today.


Jessie Rogers

Festive Finishing Touches for Thanksgiving

6BiRite-HOLIDAY-2015-Creamery-Thanksgiving-33-2When Thanksgiving Turkey and Menu plans are wrapped up, it’s time to focus on the little flourishes that make the day even more special. Deck your table with gorgeous flowers, treat guests to an elegant cheese platter, and end your meal with a sweet treat from Bi-Rite Creamery. And if you’re a guest, show your host your gratitude with a truly special gift. It’s all available for pre-order until Tuesday, November 24 at 5pm from our Holiday Market on Instacart for quick, convenient pick-up from either Bi-Rite Market location.

(There’s still time to pre-order Turkeys, complete Dinner Kits, our house-made side dishes and more for pick-up! Just visit our Holiday Market on Instacart!)

Holiday Cheese Plate

Essex1pateGreet your guests with a selection of cheeses to prime their palates. Kick off with Cabot Creamery Artisan Reserve 3-Year Aged Cheddar, a classic crowd-pleaser. We also love the best-in-class Essex Street Cheese Marcel Petit Fort Saint Antoine Comte and L’Amuse Signature Gouda. Pair them with Bi-Rite Market’s House-Made Pate de Campagne and Duck Rillettes, and be sure to include La Maison du Piment Sweet Cherry Confit and Peccati Di Ciacco Truffle Honey on the side for balance.

Farm-Direct Thanksgiving Floral

FullBellyFlowers2We have an incredible Floral Team at the ready to provide you with seasonal and responsibly-grown plants and flowers. You can pre-order a Bi-Rite Market Mixed Bouquet to take along with you to your event. We also carry Dried Kitchen Bouquets from Oak Hill Farm that maintain beautiful color. Best of all are the Custom Thanksgiving Floral Centerpieces that our teams can create for you. Come to either Market and talk to the Florists about your specific needs!

Sweet Treats from Bi-Rite Creamery

Bi-Rite Creamery6BiRite-HOLIDAY-2015-Creamery-Thanksgiving-18 makes incredible pies all year ’round, but their Holiday specialties are not to be missed. We have the classics: Pumpkin Pie, smooth and rich. Apple Pie, with crumb topping and plump apples from Hidden Star Orchards. And Pecan Pie, with the perfect layer of sweet pecan crunch on top. For something a little different, don’t miss the Pumpkin Bundt Cake, made with organic pumpkin and topped with Salted Caramel Glaze and Vincent Family Dried Cranberries. It’s moist, dense, and delicious, and only available for Thanksgiving. And whether it’s pie or cake, a serving of Bi-Rite Creamery ice cream is a must!

Giving Thanks to your Host

Bourbon2pan3Don’t show up empty handed! Show your gratitude with a bottle of Signatory Imperial Scotch. This extremely limited 15-year-old Scotch, one of only two bottlings every created in a historic distillery in Speyside, Scotland is exclusive to Bi-Rite. Or bring along our special single barrel bottling of Buffalo Trace Bourbon, hand-selected by our Spirits Buyer; it complements the fresh, hand-made Ship to Shore Hot Buttered Rum Balls (a Bi-Rite staff favorite!) to create a festive and warming drink. Beautifully-wrapped and delicious, Rustichella d’ Abruzzo Panettone in Classic, Cherry and Chocolate, and Fig and Chocolate options is a traditional Italian artisan bread they’ll love; perfect with coffee the morning after Thanksgiving.

We’re here to help you plan your entire Thanksgiving meal, including all the little extras to make your day spectacular. The deadline to pre-order through our Instacart Holiday Market for pickup at the Markets  is 5pm on Tuesday, November 24th. And of course, just call or visit if you need recommendations or advice. Our Thanksgiving Hotline is available at (415) 241-9760; select option 3!

New to Instacart?

Create a new account and save $5 on your first order of $35 or more when you pre-order Thanksgiving Turkey and Menus from the Bi-Rite Holiday Market!
Enter the code BIRITETHANKSGIVING
when you check out, after selecting a pick-up date!


Christine Mathias

Turkey Tips & our Fave Holiday Recipes

The Centerpiece of your Thanksgiving Table

It’s just a week Thanksgiving! We are proud to offer the tastiest, freshest Thanksgiving Turkeys, including Heritage and Broad-Breasted Turkeys from BN Ranch, and more. All our Turkeys are NOW AVAILABLE for Online Pre-Order from our Instacart Holiday Market for easy pick-up at either Bi-Rite Market location. Order yours today!

 

If you’re new to Instacart, you can save $5 on your first order of $35 or more from our special Holiday Market. Just create a new account, and enter the code BIRITETHANKSGIVING at check-out, after you select a pick-up date for your order at either Bi-Rite Market location.

 

 Our online pre-order deadline

for Turkeys and Thanksgiving Menu Items is

Tuesday, November 24 at 5pm

 

Turkey Cooking Tips & our Favorite Holiday Recipes

If you love to cook, or need to bring a special dish to a family event, our Chefs have assembled their favorite recipes from Eat Good Food, as well as are Cooking Tips for preparing your Thanksgiving turkey to perfection. Get them all here!

An easy and hearty side like our Roasted Cauliflower and Brussels Sprouts with Lemon Caper Butter is a seasonal dish that is comforting and flavorful, and can be made with just a handful of ingredients. The Potato, Parsnip, and Celery Root Soup turns veggies into a creamy, rich dish that vegetarians and omnivores alike will love. And for a sweet treat, try Mom’s Pear Skillet CakeDownload the recipes and shop them online for delivery here, or ask for a copy when you visit Bi-Rite Market!

 

 Easy Steps for Thanksgiving Pre-Orders

  • All orders from Bi-Rite’s Instacart Holiday Market are for in-store pick-up only, at either Bi-Rite Market location. (If ordering from outside San Francisco, please use Bi-Rite’s 94110 zip code to create an account.)
  • Need help? No problem! A Bi-Rite Thanksgiving Hotline is available at (415) 241-9760; select option 3 for Thanksgiving menu-planning and ordering assistance. Menus can also be ordered in person with Bi-Rite Market staff at either market location, or by phone.

Simon

Pomegranates + Persimmons = Flavors of NorCal Fall Fruit

IMG_6400Lately, autumn in the Bay Area means beautiful warm weather. In the Bi-Rite Market Produce Department it’s all about the transition from juicy and mouthwatering summer fruit to fall fruit that offers a much different eating experience. Local apples and pears are always an exciting crop in the fall, but there are a couple other crops that don’t get the recognition they deserve.  Persimmons and pomegranates not only represent the colors of autumn, they add unique flavors and texture to seasonal dishes.

Fuyu Persimmon

Fuyu Persimmon

Growing up on the East Coast, I had never even heard of a persimmon! In Northern California they are growing in back yards throughout the Bay. The squat-shaped Fuyu Persimmon is the most common variety— they are similar to an apple in the sense that you can eat it out of your hand when it’s firm in texture and ripe.  A Fuyu is ripe when the skin is bright orange, but depending on the exact variety or the growing region it can be pale in color.  Fuyus have a nice crunchy texture and the flavor that is mildly sweet with hints of cinnamon.  They are a great piece of fruit to chop up and add to savory salads and salsa since they add perfect texture and sweetness. Fuyus are very high in potassium and lycopene (a cancer-fighting antioxidant.)

Hachiya Persimmons

Hachiya Persimmons

The elongated, oval-shaped Hachiya Persimmon is a whole different ball game than the Fuyu. First off, a Hachiya can’t be eaten when it is firm like a Fuyu, due to its astringent qualities. The fruit needs to ripen up to a “pudding-like” texture, and the piece of fruit should feel like a balloon in your hand.  Once the Hachiya is ripe, the easiest way to eat it would be to peel of the top layer of skin and to spoon out the sweet, silky, and smooth pulp. The Produce Crew at Bi-Rite spends a lot of time ripening the Hachiya Persimmons, so that we have them ready to eat when we put them on the shelf. Many other retailers sell them in a rock-hard state and it may take 4-7 days to ripen on the kitchen counter before they are at their desired ripeness. Hachiyas are very versatile in the kitchen, from spreading the ripe pulp on toast like jam to making persimmon pudding and cakes.

For the past 10 years, from fall through the holidays, we’ve been lucky enough to have beautiful IMG_6391“Wonderful” Pomegranates straight from Balakian Family Farm in Reedley, California. Like most fruit, the longer the fruit gets to hang on the tree and ripen, the better the flavor will be. If a pomegranate is harvested too early the juice and arils (seeds) will be tart in flavor. The flavor of the Balakian Pomegranates is perfectly balanced between sweet/tart and the arils are plump and juicy. It can be challenging to pick out a ripe pomegranate, but we are fortunate enough to work with a farm that harvests them when they are truly ready, taking the hard work out of choosing the perfect fruit. Pomegranate arils are a great addition to chicory salad and also pair nicely with the flavor of persimmons.

Come in to either Bi-Rite Market today and have a taste of our incredible fall fruits!


Simon

Enjoying the Peak of Tomato Season

IMG_5651One of the most exciting times of year in the Bay Area is when the local farms start harvesting tomatoes in early June. By the time September rolls around, the local tomato season has hit its peak. All the local farmers from the Pescadero Coast to the Sierra foothills have vine-ripened tomatoes that offer different flavors depending on the growing practices and climate. Throughout September in at both Bi-Rite Markets, we are celebrating the Tomato Triple Play, which highlights three different tomato crops— Heirloom, Cherry, and Dry-Farmed Early Girls. All of the tomatoes we sell during the season come straight off the field to our shelves, allowing our growers to let them stay on the plant a little longer and develop that perfect flavor before picking. Be sure to check out our recommended pairings to make the most of your tomatoes–just visit our store on Instacart.com for a shopping list, and  even order everything you need online for delivery in San Francisco in under an hour!

Heirloom Tomatoes are an open-pollinated variety that have been circulating among farmers and backyard gardeners for more than 50 years—and many of the varieties were introduced before 1940! Heirlooms are not only important because they offer us so many different shapes and sizes to cook with, but they allow us to maintain genetic diversity in the agricultural world. The Cherokee Purple Tomato is one of the most popular. With its thin skin and meaty texture, the juicy, acidic flesh offers a rich, old-fashioned sweet flavor. They take BLTs and Caprese salads to the next level of enjoyment.

Cherokee Purple Heirlooms

Cherokee Purple Heirlooms

We are currently getting Cherokee Purples from Bluehouse Farm in Pescadero and Mariquita Farm in Watsonville. Another popular heirloom is the Brandywine Tomato.  Farmers love them because they get huge on the plants and the meaty flesh doesn’t break down easily when ripe.  Don’t let the large size fool you! These are one of the sweetest tomatoes out there. The Green Zebra Tomato is a small variety that starts out green but turns yellow with green stripes when it’s ripe. The sweet/tart flavor works really well with salsas and salads.

Our guests really get excited about tomatoes when the Dry-farm Early Girls hit our shelves! About 10 years ago we started selling these tomatoes from Two Dog Farm in Davenport. They’re the first farm in Northern California to grow these Early Girls, and over the past 5 years more farms have made the effort. Dry-farming is a farming technique used in a lot of climates where there’s not much rain. The roots of the plants can tap into moisture in the soil and go through the entire growing season with no irrigation. Two Dog Farm grows on the coast, getting moisture from the fog and the high water table in the soil allowing them to never water. The resulting tomatoes are usually smaller and lower in yield, but they pack pleasantly intense flavor and a dense, firm texture. 

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Dry-farm Early Girls

Unfortunately, Two Dog Farm lost a majority of its crop this season due to the heat wave that hit the Bay Area. Crops grown on the cool coast can’t handle the heat! But we’ll have plenty of the tasty Dry-farm Early Girls from Live Earth Farm, Bluehouse Farm, and Tomatero Farm for the rest of the season.

When Heirlooms and Dry-farm Tomatoes are in full swing the Cherry Tomato varieties just don’t get the same amount of love. Cherry Tomatoes might be one of the easiest plants to grow, but keeping up with the daily harvesting and their delicate nature can make them a challenging crop for farmers. Similar to Heirlooms, there are a ton of different varieties but only a handful of them make sense for the retail marketplace. The Sweet 100 Tomato is one of the most popular for farmers to grow because they are a classic red tomato, extra sweet, and keep producing large clusters of fruit for most of the season. The Sun Gold Cherry Tomato is the most popular non-red tomato out there, with their sweet-but-tart flavor that explodes in your mouth.

Mixed Cherry Tomatoes

Mixed Cherry Tomatoes

The Yellow Pear Cherry Tomato is a teardrop-shaped tomato with tangy flavor and low acidity. You can get them along with our Sweet 100 and Sun Golds combined in a mixed baskets. Cherry Tomatoes are not only a perfect snack for kids, but they can add a flare to pasta dishes and almost any salad. They’re especially wonderful in cucumber salads!

One of the best parts of having all these local tomatoes at the Bi-Rite is that we get use them throughout the Family of Businesses—from the world-famous Gazpacho in the Deli to the Mozzarella and Cherry Tomato Skewers on the Bi-Rite Catering Summer menu. We also have an endless number of grocery items that enhance the tomato experience like the Public Label Tuscan Style Olive oil, Pt. Reyes Mozzarella, and Josey Baker’s Breads.  Do you know which tomato variety is your favorite? If not, this is the perfect time to swing by one of the Markets and ask for some tomato samples so you’re better prepared for tomato season next year. Enjoy!


Simon

Getting Figgy With It

Fig trees are one of the most common fruit trees in backyards throughout the Bay Area. You would think IMG_5393this would lead to them being a super popular fruit in the area, but this isn’t the case!  Figs are one those pieces of fruit that usually taste better the uglier they get – but a lot of consumers buy figs that are under-ripe, are still extra-firm, and are not that sweet.  At Bi-Rite we realize that the best tasting figs are the ones that sit on the tree longer to develop their sugars, and are harvested just when the jelly-like flesh of the figs is about to explode out of the skin with sugary goodness.  The fresh fig selection at the Markets changes every day depending on which varieties our favorite farms are harvesting and delivering to the Markets.

Black Mission Figs are the most common fig you see at grocery stores.  They have a thicker skin than most other varieties, which makes them a good crop for shipping long distances.  If grown to the perfect level of ripeness, their dark purple flesh makes them one of the sweetest varieties. The Brown Turkey Fig is similar to the Black Mission in appearance, but a little lighter in color with green skin next to the stem. Brown Turkeys are known to be the largest growing fig and have beautiful rose-colored flesh.

IMG_3004The green fig varieties bring a lot of excitement to Bi-Rite each season with their lime green skin and beautiful reddish pink flesh. These are usually the some sweetest varieties of the season and a perfect dessert fig.  Adriatic, Kadota, and Calimyrna Figs will all hit the Bi-Rite shelves between now and the end of September. I can’t forget to mention the Candystripe Fig with its yellow skin and green stripes – it’s always a main attraction in the produce department in August! The flesh is crimson-colored and they taste like raspberry or strawberry jam.

Throughout the month of August we will be celebrating all of these amazing figs and the local farms that grow them! From Bi-Rite Farm in the foothills of the Sierra, to the legendary fig farmers at Knoll Farm in Brentwood, each fig variety will bring a different flavor to the table.  We are also highlighting the awesome Point Reyes Bay Blue Cheese and have adapted a killer recipe from our book, Eat Good Food, combining figs, blue cheese, and prosciutto that is going to blow your mind! Shop for the ingredients in our Markets or directly from our online store at Instacart.com and have them delivered to your door. And if you don’t remember what a big, juicy, ripe fig taste like please come by either Market and ask for a sample.

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Simon

We’re Mad for Summer Melons

We can’t get enough of sweet summer melons and this glorious sunshine!  Now you can share our house-made Watermelon Salad with Queso Frescoavailable daily from our delis – with friends near and far.  Simple, refreshing, delicious, it’s sure to impress at your picnics and barbecues.  Enjoy!

Watermelon Salad with Queso Fresco