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Archive for the ‘PUBLIC Label’ Category


Raph

New PUBLIC Label Jams

 NewPublicLabelJams

This year’s stone fruit harvests have been incredible! To take advantage of the bounty and stellar quality of the seasonal fruit from our local producer partners Masumoto Family Farm, Full Belly Farm, and Van Dyke Ranch, we have created three new preserves for our PUBLIC Label line.

PUBLIC Label Masumoto Nectarine Preserve
A lot of people worked together to create this wonderful nectarine preserve. The recipe was developed by our very own Shakirah Simley. Shakirah is a jamming expert and recent Zagat 30-Under-30 Food-World Up-and-Comers honoree, as well as Community Coordinator for Bi-Rite. She went down to Monterey to collaborate with Jordan Champagne of Happy Girl Kitchen to produce this awesome preserve.

The fruit comes from Masumoto Family Farm in FresnoDavid Mas Masumoto and his family have been farming in Fresno for more than 100 years! They are viewed as pioneers among their peers for farming the best-tasting nectarines and peaches in California. Their farming is environmentally responsible, economically viable, socially just, and the flavor profile of their peaches and nectarines is exceptionally rich and sweet. The consistency of this preserve has a loose-set texture, due to an extremely low sugar content. Mas’ Le Grand Nectarines are naturally very sweet, and Shakirah carefully ensured that the flavor profile of his fruit was highlighted. The result brings the best Mas’s Le Grand Nectarines to a spreadable fruit that’s perfect with scones, muffins, or on toast.

PUBLIC Label Shak’s Rustic Peach Preserve
Another preserve created with guidance and recipe development from Shakirah Simley, in addition to production from Jordan at Happy Girl Kitchen. Simon, who heads up our Produce Team, sourced the organic peaches from Full Belly Farm in the beautiful Capay Valley (Northwest of Sacramento). Full Belly Farm has been certified organic since 1985, and they strive to support local food systems and create a strong local food economy.  The variety of peach used in this preserve is the Sun Crest Peach–a freestone peach that has a bright-red blush over its yellow skin and is fragrant and juicy. This is a chunky, spreadable preserve that showcases the bright flavors of the Sun Crest Peach, with added zip from lemon and orange zest.

PUBLIC Label Royal Blenheim Apricot Jam
Our collaboration with Happy Girl Kitchen and Van Dyke Ranch in Gilroy has produced a fantastic jam. The rich fruit, with a perfect balance of sweet and tart, is the very essence of an ideal apricot. There is no better fruit than a Royal Blenheim Apricot to make the transition from whole fruit to luscious jam. On toast, mixed with yogurt, or as a glaze on a pork loin, ways to enjoy this is limited only by your imagination!

Come on by to sample these preserves and savor the best of the season’s stone fruit in a new way!


Raph

PUBLIC Label Recipe: Sam’s Kimchi Fried Rice

kimchi shotCome taste our new PUBLIC Label Kimchi this Thursday April 25th at Bi-Rite Divis from 5-7pm!

Great news, fermentation fans! Inspired by an over-abundance of ‘couve tronchuda’ (Portuguese cabbage) at Mariquita Farm, we’ve created our favorite Korean condiment: Bi-Rite PUBLIC Label Kimchi! Farmer Andy at Mariquita is known for growing interesting and elusive European produce varietals; his enthusiasm piqued our interest in this rare and special cabbage. Couve tronchuda has tall, bright green leaves with thick, fleshy white ribs; it’s generally considered sweeter and more tender than your average cabbage. Although traditionally used in the Portuguese soup caldo verde, we decided to go the raw and fermented route.

Our recipe features organic daikon and carrots from Lakeside Farms, giving the kimchi a bit more heft and crunch. The Bi-Rite spin on this banchan classic is crisp and refreshing, with a tangy pop of fresh ginger and a hint of spice. For an easy weeknight meal, dollop atop hotdogs, fold into a spring frittata, or stir into your favorite hot noodle soup.

And for a super adaptable, comforting dish, try your hand at Sam’s Kimchi Fried Rice—makes a great meal by mixing in whatever meats or vegetables are sitting around the fridge!

Cabbage Portuguese

Portuguese Cabbage, one of Andy at Mariquita Farm’s unusual varietals

Sam’s PUBLIC Label Kimchi Fried Rice
Serves 2

Ingredients

2 cups white rice, cooked and cooled

1 cup broccoli florets, roughly chopped and steamed

1/2 cup PUBLIC Label Kimchi, coarsely chopped

2 eggs, beaten with 1 TBSP soy sauce

2 TBSP pure olive oil or other neutral oil

1 tsp sesame oil

Directions

  • Heat sesame oil and olive oil in a large skillet.
  • Add rice and fry until hot.
  • Add kimchi and broccoli, sauté until heated through.
  • Add soy sauce-egg mixture, sauté until eggs set, about 2 minutes.
  • Serve immediately!

Shakirah

From Your Yard to Our Shelves: PUBLIC Label Meyer Lemon Preserves

spreading meyer lemon preserveWe all know the old adage of when “life gives you lemons”, but when our guests enthusiastically answered our call for Meyer lemons, we went beyond the “lemonade” route. With a little help from our neighbors Kristy, Carolyn, Denise and OneTree.org, we’re proud to feature two new additions to our PUBLIC Label line: Backyard Meyer Lemon Preserve and Rooftop Honey Lemon Marmalade.

Over the course of two months, we received over 130 lbs. of beautifully fragrant, ripe Meyer lemons grown in the backyards of our guests. Even our friends in Berkeley got in on our social experiment; we received lemons from Michael Pollan and his wife, Judith Belzer. All were jazzed to support our ‘urban gleaning’ effort to tackle local fruit waste. As a professional preserver, I love the inherent community and connectivity in canning; my conversations with our gang of urban growers ranged from methods of preserving to maintaining lemon trees.shak eating jam

The preserves I created for this PUBLIC Label project will start your morning with a zing and add brightness to many a recipe. Our Rooftop Honey Lemon Marmalade is sweetened with honey from the beehives on the roof of our 18th Street Market. With lovely, honeyed ribbons of tender peel, this marmalade is sweet with serious, citrusy bite. The Backyard Meyer Lemon Preserve is a bit different than marmalade; it’s thicker and richer, well-balanced by the tang of the lemon peel and sweetness of organic cane sugar. This preserve only has two ingredients (lemons and sugar) and little goes a very long way.

Pair each of these delicious preserves with a nutty alpine cheese and crusty sourdough bread for the best grilled cheese EVER or baste on chicken halves for a lovely glaze. Or, try my favorite remedy for springtime sniffles – a spoonful in a piping cup of earl grey tea.

Now we’re excited about this radical way to connect folks to their food by functioning as a small scale retail outlet for urban agriculture—stay tuned for more like this in the future!

 


Raph

PUBLIC Label Recipes: Marinara & Puttanesca Sauce

Public Label LogoEach time we introduce a new product to our PUBLIC Label line, we like to share recipes that incorporate it into your home cooking. Our new tomato sauces are so versatile on pizzas, in pasta, or however you like to use them–here are just a couple ideas to get you started. Visit our PUBLIC Label page to find out what it means to turn the “private” in “private label” upside down.

Roasted Cauliflower with PUBLIC Label Marinara Sauce

Serves 4 as a side

Ingredients:
1 head cauliflower, broken into florets
1 cup Bi-Rite PUBLIC Label Marinara Sauce
1 cup grated ricotta salata
1 tsp chili pepper flakes
2 tbls Bi-Rite PUBLIC Label Extra Virgin Olive Oil
salt and pepper to taste
2 tbls chopped fresh Italian parsley

Directions:
-Preheat oven to 425 F
-Toss florets with olive oil, chili flakes, salt and pepper.
-Put in baking dish in oven for 15 minutes, stirring occasionally
-Lower temperature to 325 F, stir in Marinara Sauce
-Top with ricotta salata and bake for 10 minutes

birite public label

The PUBLIC Label line keeps growing!

Sicilian Meat Balls with PUBLIC Label Puttanesca Sauce
Serves 4

Ingredients:
1 ½ lbs freshly ground beef
½ cup breadcrumbs
¼ cup whole milk
1 large egg
¾ cup grated Parmigiano-Reggiano
¼ cup ketchup
2 tbls fresh Italian parsley, chopped
2 large garlic cloves, minced
1 small yellow onion, chopped finely
1 jar PUBLIC Label Puttanesca Sauce
salt and pepper to taste

Directions:
-Put a rack lined with parchment paper in the center of the oven and heat to 375 F
-Mix the breadcrumbs and milk in a large bowl, then set aside for 5 minutes.
-Mash and squeeze the breadcrumbs so that they make a smooth paste.
-Whisk in the eggs.
-Add the Parmigiano, ketchup, herbs, onion, garlic, 2 tsp salt and ½ tsp pepper; stir to blend.
-Break the beef into small chunks and add to the bowl.
-Mix gently but thoroughly; over-mixing will make the meatballs tough and dry.
-When all of the ingredients are evenly combined, use a small ice cream scoop to form 24 balls, placing each on the baking sheet
-Bake for 15 minutes (or internal temp of 120 degrees)
-Warm PUBLIC Label Puttanesca Sauce in heavy saucepan.
-Once the sauce is simmering, drop in the balls and simmer together for 12-15 minutes.
-Sprinkle with a little grated Parmigiano and chopped fresh parsley and serve on their own as an appetizer, or with spaghetti

 

 


Shakirah

Be the WHO on our PUBLIC Label

Our PUBLIC Label products are totally transparent. Each jar contains ingredients sourced from our favorite farmers, and is made with recipes created by our talented chefs in our partner kitchens. And all of this information is right on the label: we tell you WHO grew the key ingredient, WHERE it was grown and HOW it was turned into the final product you hold in your hand.

So now, we’re reaching out to YOU, our network of backyard and front yard farmers (did you know that the Mission micro-climate was once farmland?), to participate in our next new thing: a PUBLIC Label Meyer Lemon Marmalade. Bring us your Meyer Lemons and we’ll make them shine! And if you have another fruit tree we gotta try, let us know! We’ll take your lemons from now through Tuesday, January 15th.

Bring any amount of lemons you have (minimum of 15 lbs); if you bring more than 25 lbs and we use them, we’ll put your name on our label as the “WHO” behind the marmalade! We’ll pay you market rate for good lemons—by good, we mean ripe and juicy, without green shoulders—to ensure a flavorful end product.

Email me if you’re up for bringing us your Meyers—we’ll work out a time for you to drop them off. And of course, I’ll let anyone who brings me usable lemons know when the marmalade’s ready so you can come take a jar!


Announcing the Good Food Awards Finalists…Our PUBLIC Label Kohlrabi Kraut included!

Aren’t we fortunate? The Good Food Awards team announced this year’s finalists and not only does the list includes our own PUBLIC Label Kohlrabi Kraut, but we’re proud to stock about 15 of the other finalists on our shelves! Hmmm, now I’m thinking how cool it would be to gift a bag of all of these for the holidays….here’s the full list of finalists you can find on our shelves:

Pickles

Bi-Rite Market PUBLIC Label Kohlrabi Kraut

Emmy’s Pickles and Jams Bread n’ Butter

Charcuterie

La Quercia Borsellino Dry Sausage

Chocolate

Askinosie Chocolate Dark Milk Chocolate Bar + Fleur de Sel

Dandelion Chocolate Dominican Republic 70% & Madagascar 70% & Venezuela 70%

Lillie Belle Farms Most Awesome Chocolate Bar EVER

Rogue Chocolatier Hispaniola & Sambirano

Coffee

Sightglass Coffee Ethiopia – Yukro Gera

Preserves

INNA Jam Pretty Spicy Fresno Chili Jam

Sosu Srirachup

Cheese

Crave Brothers Farmstead Cheese, Petit Frere

Point Reyes Farmstead Cheese Co., Bay Blue

Uplands Cheese Company, Pleasant Ridge Reserve

Beer

Bear Republic Brewery, Racer 5 IPA

View the full list of 2013 Good Food Awards Finalists here. 

Finalists are those entrants that rise to the top in the Blind Tasting and are also able to clearly articulate how they fit the Good Food Awards industry-specific criteria of environmental and social responsibility. Finalists attested to responsible production by detailing their efforts to eliminate or reduce pesticides, herbicides and chemical fertilizers, source ingredients locally where possible, implement water and energy conservation, ensure traceability to the farm level, practice good animal husbandry and exercise fair and transparent treatment of workers and suppliers.

This year’s 182 Finalists were chosen from among 1,366 entries from 31 states in nine industries. In geographic trends this year, Washington, D.C. is emerging as a hub of Good Food, with 14 Finalists hailing from its food shed of Virginia, West Virginia, Maryland and Pennsylvania. Colorado (10), Washington state (10), Wisconsin (9) and Texas (9) all had strong showings. California had the largest number of finalists (43), followed by Oregon (22) and New York (16).

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. For a long time, certifications for responsible food production and awards for superior taste have remained distinct—one honors social and environmental responsibility, while the other celebrates flavor. The Good Food Awards recognize that truly good food—the kind that brings people together and builds strong, healthy communities—contains all of these ingredients.

The 100 winners will be announced in a 400-person ceremony at the Ferry Building on January 18, 2013, followed by a 15,000-person Good Food Awards Marketplace on January 19. Winners will sample and sell their winning products at the public Marketplace, which takes place alongside the renowned CUESA Ferry Plaza Farmers Market. Tickets and details will be available at www.goodfoodawards.org in mid-December. See you there!


A Local Gift Giver’s Paradise: Join us at the SF Made Holiday Fair

For the first time, we’re setting up shop at SF Made’s annual Holiday Gift Fair!

Join us at Herbst Pavilion in Fort Mason Center on Sunday, December 9th from 10am-6pm. Entry is free, and you’ll find a bounty of products manufactured in San Francisco, including some of our favorites:
  • A selection of our PUBLIC Label products including Spiced Bartlett Pear Butter, Vanilla Bourbon Pumpkin Butter, and more.

Mark your calendar and see you there!


Get to know our 18 Reasons’ Instructors: Shakirah “Shak Attack” Simley

Shakirah Simley: Bi-Rite's Community Coordinator, 18 Reasons teacher, Canner-in-Residence...and lover of Edna Lewis and DJ Jazzy Jeff.

Name: Shakirah Simley

Occupation: Community Coordinator/Canner-in-Residence, Bi-Rite Family of Businesses

Hometown: Harlem, New York City

What is a dish that you make for a regular Wednesday dinner? Do you want to share the recipe? Whatever’s showing off at the farmer’s market, in colorful, multi-textured salad form. On any given Wednesday in late summer, you’ll find me enjoying creamy burrata, dry-farmed early girl tomatoes, lemon cucumbers, and sweet white corn atop little gem lettuces.

When you were a kid what was your favorite thing to eat? Super sour whole dill pickles swimming in a bright green brine (in the pouch!) from the corner bodega. And Mister Softee vanilla soft serve with the requisite rainbow sprinkles.

Who do you admire most in the cooking word (this does not have to be anyone famous. Could be a friend, member of family etc.)? Why? Although she’s no longer with us, I have tremendous respect for the legendary, Edna Lewis – “The Grand Dame of Southern Cooking”. Raised by freed slaves, she grew up to take the culinary world by storm with her style, grace and powerful presence inside and outside the kitchen. Her commitment to freshness and seasonality predate the movement for more sustainable American cuisine, and she brought international attention to genuine Southern cooking. I am constantly inspired by her recipes and techniques and would have loved to meet her.

What’s your favorite part of working with 18 Reasons? I love the folks who come through our doors, with their eagerness to become a part of a more just food system. And Rosie and Olivia are my favorite Dream Team (sorry, 1992 Olympic Men’s Basketball). (18 Reasons:we did not pay her to say this. but we should have.)

If you could give one piece of advice to an aspiring cook what would it be? If the personal is political, then there is nothing more personal nor political than food. Remember that eating and cooking is an act of empowerment, of choice and engagement.

Where do you like to take friends visiting from out of town? I live in Oakland, so definitely the Marcom Rose Garden and a jaunt around Lake Merritt. To lure friends into their eventual westward exodus, I’m a big fan of The Punchdown for tasty wine flights and warm, knowledgeable  staff, FUSEbox for their inventive, veggie-galore panchan, and Lois the Pie Queen for their chicken and waffles and lemon ice box pie.

What is your favorite park in San Francisco? Buena Vista for its marvelous views of San Francisco (on a clear day, of course)

Is there anything else you would like to share with us? “Love what you do and do what you love” – DJ Jazzy Jeff, “For the Love of the Game”

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Join us for Shak’s next class: Capturing the Cusp: Seasonal Preserving for the Practical Cook: Sundays, September 2 and 30, 4-8PM

In this two class preserving series, Shakirah Simley (founder of Slow Jams and Bi-Rite’s Community Coordinator) will teach participants practical applications for capturing fruits in flux. In our “Savoring Summer” class on September 2, Shak will take on peaches, tomatoes and berries, cover an introduction to canning theory, safety and preserving basics, and show you her summer canning secrets for non-runny berry jam and how to tackle tomatoes like a champ. On September 30, “Fall into Fall” with our second course featuring apples, pears, figs and persimmons. She’ll tackle all the tricks to thicker fruit butter, seasonal seasonings and deliciously boozy fruits. You can come to just one or both classes.

Series: $200 for 18 Reasons members; $225 for the general public

Per class: $110 for 18 Reasons members; $125 for the general public

Tickets: http://www.brownpapertickets.com/event/265953


Good Food Awards: Accepting Entries through August 31st!

Calling all beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, spirits and new this year, confections crafters! The Good Food Awards has launched its third annual call for entries to American food producers–I’m looking at you!

Taking my last year's cheese judging duties seriously!

A blind tasting with Alice Waters, Nell Newman and 130 other judges (including myself and Anthea, our cheese buyer) will determine who is recognized as the Good Food Award winners of 2013.  The catch: everything must be produced in an environmentally and socially responsible manner. The short online entry form and sustainability criteria are available here. The entry fee is $50, which goes to cover the sorting, storing and transporting of an anticipated 1,000 entries.

Annette Moldvaer of Square Mile Coffee - she flew in from London to judge, and is one of the world's top cuppers

All winners are honored at a gala awards ceremony with Alice Waters on January 18th, invited to sell their wares at the 15,000 person Good Food Awards Marketplace on January 19th, and can proudly display the Good Food Awards Seal all year long. Many of last year’s 99 winners also received special placements in Whole Foods Market, Williams Sonoma stores nationwide and independent grocers like ourselves (we’ve carried Emmy’s Pickles and Jams’ Turmeric Cauliflower, Chez Pim’s berry jams, and many more)! Many of the winners were covered in the San Francisco Chronicle, Atlantic Monthly, Washington Post and New York Times. Last year’s winners reported an increase in annual sales that is a strong signal of support for smaller scale food businesses across the country; together they bought about an estimated $800,000 worth of ingredients from sustainable farms, proof of the effect of their combined purchasing power.

Pickles judging

This year I’m extra excited about a new trade association that’s being formed alongside the awards: the Good Food Merchants Guild. Led by the values of transparency, innovation and responsible production, the Merchants Guild is at the frontier of America’s food movement. We’ve signed on as a Founders Circle member of the Guild, because we think it’s so important to find ways to unite, distinguish and connect Good Food businesses across the country. I’ve served as an adviser for the Guild in its start-up phase, and I think the influence of this organization could be huge.

The deadline for submission for a good food award is August 31: enter online at www.goodfoodawards.org today!

Susan, Michael, Linh and Morgan--our chefs put together some killer pork sliders with Good Food Award winning condiments for last year's reception!


 


Shakirah

Jamming My Way Through the Food World

Three years ago this month, I ventured into the crazy world of food start-ups in San Francisco. My goal? To claim world domination through delicious, jewel-colored jars filled with fresh fruit, sugar, lemon and a whole lotta love. With a hint towards my production methods and a not-so-subtle nod to my favorite music genre, Slow Jams was born. With the help of La Cocina, I garnered a fair amount of attention, grew my business, and even made it to national TV. Not bad for a Harlem-raised girl who didn’t taste a fresh apricot until her first visit to the Ferry Plaza Farmer’s Market.

And then my life completely changed.

Along with being quite the foodie, I’m also a really big nerd. It turns out that the US State Department recognized said fact and I was awarded a prestigious 1-year Fulbright fellowship to attend the University of Gastronomic Sciences in Pollenzo, Italy. Selected to earn my Master’s degree in Food Culture and Communications, I tried to ready myself for copious wine tasting, olive oil sniffing and the consumption of ungodly amounts of cured pork products.

Alas, I had to say goodbye to Slow Jams and the momentum I had gained. But last year was incredible, from learning about traditional cheese-making in a hut atop the Dolomite mountains, to getting schooled by nonnas in the art of making tortelli pasta, to having thoughtful conversations about food sustainability with professors from around the world. Not to mention making my way through daily life in our tiny town with my Tarzan Italian (“Me want the cappuccino there now please!”).

However, in my heart, canning and preserving never went away. As I immersed myself in Italian food culture and traditions, I began to see parallels with our food culture here in the Bay Area. Throughout my travels, I sought ‘kindred canners’ and bonded across language barriers. I discussed sugar content and troublesome label-makers with a small-jam producer in Emilia. I learned secrets of mostarda in Reggio and discovered a native pumpkin only used for its pectin. I also taught “the American way” of canning for bemused audience of old and young Italians.

Earlier this year, I returned to the Bay a certified gastronome trying to find her place again in the food world. I knew canning and preserving would be a part of my life, as would my deep commitment to food systems work. So I asked my favorite dreamer-entrepreneur-foodie Sam if there was a place for me at Bi-Rite. As a new member of the Bi-Rite family, I now wear a number of hats. I’m working as our Community Coordinator, continuing our support of so many San Francisco organizations that need our help, and forging new programs that aim to increase access to healthy food across our city’s neighborhoods. I’m hosting our Sunday cooking classes at 18 Reasons (tickets are available for my blackberry-palooza on August 5th!) And as our in-house canner, I now work with our farmers, grocery and produce teams to make small-batch, seasonal preserves out of our Bi-Rite kitchens right here on 18th Street.

Macerating the peaches for my Bi-Rite PUBLIC Label jam

It would only make sense that pairing my jam expertise with the best of directly-sourced fruit from our farmers would yield some delicious new additions to the Bi-Rite shelves. Combining my trademark New York obsession with top quality, my commitment to preserving our Bay Area produce bounty, and a new hint of Italian flair, I’ve come up with several tasty preserves that we’ll offer in our new Bi-Rite PUBLIC Label line. Leave no cream scone untopped by my Summer Berry Jam; it’s clean, bold and fruit forward, bursting with fresh blueberries, raspberries and strawberries. And be on the lookout for the Santa Rosa Plum Preserve I’ve made from the tart and sweet plums we harvested from our Sonoma Farm.

We’ll be sharing tastes of our new PUBLIC Label releases throughout the summer; swing by and say hi, I’m looking forward to seeing some new and old faces! I have lots more up my sleeve and am pumped to have my Bi-Rite fam on my side.

Jam on!