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Simon

Summer Lovin’: Stone Fruit Season

Bi-Rite Crew at Balakian

Bi-Rite team at Balakian Farms

The month of May is all about local cherries, but as they start to slow down in the middle of June, crops like peaches, nectarines, apricots, plums, and pluots start to taste really good.  Bi-Rite’s selection of stone fruit during the summertime is a showcase of the many different local varieties and the world-class farmers who grow them.  There’s truly nothing better than sinking your teeth into a peach that was picked at the perfect ripeness so that sugars have developed into the sweet juicy goodness that makes us nostalgic for summers from childhood.

This spring the Bi-Rite Produce and Marketing teams took a field trip into the heart of Central Valley to visit a few of our favorite  organic farms, and learn more about what it takes to grow amazing organic fruit!

Mas Masomoto

Mas Masumoto, Masumoto Family Farm

Located just over 200 miles south of San Francisco in the heart of California’s conventional, industrial agriculture there are three family farms doing their best to keep organic stone fruit alive. Masumoto Family Farm in Del Rey, CA is a beautiful, 80-acre orchard of land purchased by the Masumoto family in 1948. A third-generation farmer and celebrated author, Mas Masumoto has mastered the art of building soil to support the growth of his trees.  The Masumoto family is in love with the tang of the yellow flesh fruit and seeks a sugar and acid balance that screams WOW! They’re just about to start harvesting the Flavorcrest Peach, a popular variety for conventional growers who like a firm piece of fruit that can ship.  Next up is everyone’s favorite, the freestone Sun Crest Yellow Peach, a large peach with a red blushed skin and juicy texture – this is the peach that put the Masumoto Family Farm on the map.  The last variety of stone fruit we will see from the 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.

Peaches and nectarines are categorized in two ways, freestone and clingstone. When the flesh of the fruit is attached to the pit you have a clingstone variety. They can be the best to eat but are harder to work with in the kitchen. The meat (flesh) freestone varieties are completely detached from the pit which makes them easier to work with for canning, freezing, and cooking.

Stella Balakian

Stella Balakian, Balakian Farms

Stella Balakian moved to Reedley from Boston almost 50 years ago, and she is the heart and soul of the fourth generation Balakian Farms. For the past 15 years the Balakian family has been driving 3 ½ hours one-way to deliver fresh-picked stone fruit to the doors of Bi-Rite Market. The Balakian’s farm sits on just over 40 acres. They have diversified to grow one of the best pomegranates, which we celebrate in the Markets every fall. As far as stone fruit goes, Balakian focuses largely on early season stone fruit , but keep an eye out for the Flavor Grenade Pluot.

One of the biggest challenges facing these organic stone fruit grower in Central Valley is the limited local market for them to sell their premium organic fruit. These farms rely heavily on the markets in the Bay Area to bring them the financial return needed to survive as a small farm and pay their workers a living wage.  Most of the farms that grow us all these amazing fruits and veggies that we see at Bi-Rite are in low-income communities that can’t afford the prices for specialty organic fruits and vegetables.

Blossom Bryce and Dad

Ted & Bryce, Blossom Bluff Orchards

Blossom Bluff Orchards is located on a “bluff” overlooking the King River in Reedley, CA, and it’s one of the most stunning landscapes in the area.  As we walked the orchard it was so good to see all the wildlife taking advantage of the diversity on the farm.  The Loewen family farms on about 80 acres and grow a wide variety of stone fruit, citrus, and persimmons.  Bryce and his father, Ted, operate the farm together and they have so many different fruit varieties that Ted has to keep a little black book just to remember the locations of the each varietal.  Two of the crops the Loewen’s have mastered is plums and pluots, which are just getting underway. We are finishing up the last of the unique Black Splendor Plum with its dark purple/red skin and meaty flesh, which will be followed shortly by the Yellow Dolly Plum with perfect, yellow skin and juicy flesh.  Soon after the Dolly, the Catalina Plum will be harvested, with its dark amber skin – it is one of the sweetest plums of the season and just a taste of what you’ll see at Bi-Rite from Blossom Bluff Orchards this summer.

If biting into a sweet and juicy piece of stone fruit doesn’t get your taste buds fired up, we have a terrific recipe for Peach Cobbler from our Pastry Chef Keri,  and of course Bi-Rite Creamery & Bakeshop is taking advantage of all of the amazing stone fruit to create all sorts of summer treats like Masumoto Peach Ice Cream and Peach Frangipane Galettes.

StoneFruit_Recipe_web


Patrick

Good Work is Hard to Find

CaptureWe are always looking for passionate food lovers to join our crew, and right now we have an abundance of job openings. Working at Bi-Rite is work, but its Good work— whether preparing food in the kitchen, greeting guests over the deli counter or stocking the produce aisle, it’s work that leads to thousands of breakfasts, lunches and dinner all over San Francisco every day.

As a Certified B Corp, one measure of our success is based on the working culture at Bi-Rite. I think it’s outstanding: all staff members enjoy health and dental benefits, a staff discount on groceries, a 401(k) savings program (including an above industry match), paid time off, access to 18 Reasons classes, the opportunity for career advancement, and most importantly a positive and creative working atmosphere. To apply or view our open positions, visit our jobs page on Proven.com. Or stop by any of our locations in person – we love meeting potential staff members in person!

Sophie Capture AvoMike


Chili

Wild Pacific Salmon, Your Go-To Fish

SalmonPostThe California wild Pacific salmon run signifies that the magic of spring is in full swing.  Salmon has always been an important historic, social, cultural, and economic resource to the Native Coastal Tribes of the Pacific. Our salmon began to gain worldwide recognition when commercial salmon fishing began in earnest in the late 1800s.

The commercial season generally runs from May through August, and the seasons have been fairly consistent since the first ever cancellation of the season took place in 2008, a cancellation that was caused by a drastic drop in the number of salmon returning to spawn. There are a number of factors that have been attributed to the decline, including weather conditions impacting the availability of feed, dams and water diversion, pollution, and overfishing. Even stricter fishing regulations have been implemented to help improve the salmon stocks; currently the fishery is in a state of recovery and will require us to be much more responsible stewards if we hope to see the salmon population flourish again.

Salmon-Recipe-Wine-ClubSo why don’t we eat farmed salmon instead, since it’s cheaper and we don’t have to worry about putting so much work into managing the wild salmon population?  First off, farmed salmon just doesn’t taste as good. Wild Pacific salmon has clean, rich, buttery flavors while farmed salmon tends to be oily and bland.  Additionally, the farmed salmon industry has been associated with a tremendous amount environmental pollution,  raising fish in overcrowded pens requiring heavy antibiotic use, and requiring a disproportionate amount of feed in relation to the meat produced.

There are five main species of Pacific salmon: Kings, Cohos, Chum, Pink, and Sockeye.  Chums, Pinks, and Sockeye are most abundant of the species and are the salmon of choice for canning and smoking. Kings and Cohos are more limited in availability, and are highly-prized for their eating qualities. During the wild season the majority of the salmon we sell in the market will be Kings, and we will transition to Cohos when the Kings begin to spawn (Cohos tend to head upstream later in the year).

Behind shrimp, salmon is the second most consumed seafood in America. We crave it year round for its flavor and health benefits (high in omega-3s), and the salmon fisheries have adapted, creating methods to freeze salmon so that it is available even after the season has closed.  Some may balk at eating frozen fish, but when done properly the end result can be amazing.  Alaskan fisherman Bruce Gore was a pioneer in freezing salmon without negatively impacting its flavor or texture. At Bi-Rite Bruce Gore’s beautiful, frozen-at-sea salmon is what we use to supplement our fresh, wild Pacific salmon program.

article_seafood_traceability_inline2We are excited to welcome a new producer to the Bi-Rite Family: Norah Eddy and her line of Salty Girl Seafood.  Salty Girl Seafood offers an assortment of frozen, marinated, wild-caught seafood, including a lemon pepper and garlic marinated Coho salmon.  All of their offerings are sustainably-caught – by entering the product code from the box into their website you can trace your entrée back to its fishermen and vessel. The different offerings are perfect for keeping your freezer pantry stocked with well-sourced seafood options for those times when you just can’t make it to the market.

SalmonRillettesWhen you buy salmon from us you know exactly where it is coming from
. It’s amazing to think about all the different places where you’ll find salmon at Bi-Rite: as part of our sustainable sushi program, grilled daily in our chef’s case, as seasonal entrees in our packaged meals, smoked and ready for a bagel from our delis and Catering, and fresh in our seafood case.  We are proud to say that we have done all the work to let you feel good about making wild Pacific salmon your go to fish all year round.


Jason Rose

New Dips & Dressings for Sunnier Days

We’re thrilled to announce the launch of our new seasonal dips as well as three new, house-made salsas, and the debut of our house-made salad dressings. Our chefs have been tasting and testing to bring our guests peak season flavors and new classics, just in time for beautiful spring weather and al fresco dining.

LabnehPeaHummus (6)Our house-made Labneh is as rich as it is creamy, made with Straus whole-milk yogurt that is strained for 22 hours to drain away much of the whey. It’s then topped with extra-virgin olive oil and beautiful za’atar for flavor and texture. It’s the perfect dip for crudité and pita bread or chips, amazing with spring lamb, excellent with grilled salmon (chef’s tip: fold in some chopped dill), and lovely in the morning smeared on toast with honey and crushed hazelnuts. As versatile as it is delicious, it also serves as a savory sandwich spread or a creamy salad dressing (just add lemon juice and a touch of vinegar).

Our new Pea Hummus showcases the peak season flavors of spring peas, combining English peas and snap peas with garlic, tahini, mint, and lemon juice for a seasonal take on traditional chickpea hummus. We love it with grilled salmon.

Beyond dips, our house-made salad dressings are now available by the bottle including our classic Lemon Vinaigrette, our Miso-Ginger Vinaigrette, and our Caesar Dressing. Your salads won’t be the same!

HouseMadeSalsaTrioFinally, we’re introducing three new, house-made salsas to spice up your kitchen: a Roasted Tomato Salsa with tomatoes, onion, cilantro, jalapenos, akin to a classic “salsa mexicana,” a Tomatillo Salsa made with tomatillos, avocado, cilantro, onion, and jalapenos, and finally, Irma’s Salsa, a mole-esque salsa with ancho and chipotle peppers and tomatoes named after Chef Eddy’s wife as it is her recipe (chef’s tip: brush Irma’s salsa on fish or chicken, or use it as a sauce for enchiladas). Whether you’re having a park picnic or planning a dinner party, our new dips, salsas, and salad dressings will make the perfect addition to impress your guests!


Waverley

Happy Passover from Bi-Rite!

FINALSederPlatewGoblet The celebration of Passover is an ancient and rich tradition, and we are happy to offer wide range of grocery, produce, and butcher items to complete your seder preparations, as well as a complete, house-made Passover menu so you can spend less time in the kitchen and more time with friends and family.

Our produce department will be featuring fresh horseradish root and organic, curly parsley for seder plates, while our Grocery team has a collection of Passover essentials and guest favorites, like the extremely limited-production, handmade Vermatzah. Made by Julie Sperling and Doug Freilich in Middletown Springs, Vermont, who carry on a 5,000-year-old tradition of baking matzah on an open fire.

BrisketOur butchers are showcasing beautiful, 100% Grass-Fed BN Ranch Beef Brisket for your Passover table. If you’re cooking for Passover, try our Zinfandel-Braised Beef Brisket recipe and shop it conveniently from our online store to have the ingredients delivered to your door! If you prefer lamb for Passover, we have two wonderful lamb producers supplying us with the season’s finest, tastiest lamb.  Learn more about what makes our lamb program so special here.

BlueberryCheesecake_InstacartIf time is tight, our chefs have crafted a complete, house-made Passover menu for your dining convenience, including old favorites and new, seasonal specialties. It wouldn’t be a holiday meal without desserts from Bi-Rite Creamery, like our Flourless Cheesecake – creamy, luscious and topped with the season’s finest blueberries! Our house-made Passover menu will be available in the Markets and for order on Instacart April 18 through April 30, for delivery within an hour.

To round out your meal, our wine team has curated standout kosher wines that go above and beyond the traditional Manischewitz (though we have that, too!).  Try the Domaines Bunan Côtes de Provence Rouge 2012, a full-bodied Cabernet Suavignon with savory notes of black fruits and spice, or the Golan Heights “Yarden” Sauvignon Blanc 2014, a classic Bordeaux-style Sauvignon Blanc from a cool climate site in Israel with herbaceous character and complex fruit.

Short on time? Let Instacart shop for you – find everything you need for Passover from our online Passover aisle and have it all delivered to your door!


Simon

Give Peas a Chance!

When the springtime rolls around in the Bay Area most folks can’t wait to sink their teeth into a juicy local strawberry. After eating California citrus for the past four months, we’re all ready for some delicate sweetness.  Strawberries aren’t the only sweet produce treat that comes with the cool spring weather. This is time to give peas a chance!

Peas are the perfect crop to grow in the spring because they like the cool weather and farmers can get plant them in the late winter so they have a crop to harvest in the early spring.  At Bi-Rite, we love to celebrate Sugar Snap Peas and English Peas throughout April and May when they are eating the best, because they go so well other spring crops like spring onions, green garlic, wild mushrooms, and baby lettuce.

IMG_6554Sugar Snap Peas are the most common peas and much easier to grow than English Peas.  Farmers harvest Sugar Snaps when the peas are crunchy and sweet.  Snap Peas are a great snack for kids since the entire peas and shell can be eaten raw.  English Peas, on the other hand, are a little more challenging for the farmer to grow because no matter how big and beautiful the outer shell might be it all depends on the size and flavor of the peas inside.  If a farmer harvests the English Peas too early the peas inside are too small and if they are harvest to late the peas lose their tenderness and become starchy.  The outer shells of the English Peas are too fibrous to eat, but peas are also a great snack raw. The Produce buyers at Bi-Rite are always shopping around to find the best eating peas because the quality can change drastically from one farmer to another.

Sugar Snap and English Peas are very easy to prepare.  They can both be blanched for 1 to 2 minutes to brighten the flavor and get rid of any starchiness that might be in the pea. It’s very important to rinse the peas you have blanched with ice water to prevent them from over cooking. English Peas can be tossed on top of a salad or risotto and make great puree.  Sugar Snap Peas don’t puree well but chopped up can be used as substitute for English peas when needed. Sugar Snap Peas are great for stir fry and are a lot harder to overcook compared to gentle English Peas. The pea itself isn’t the only part of the pea plant that is a joy to eat – we also have pea shoots and tendrils, which offer the fresh, grassy flavor of green peas and are beautiful in salads, for sautéing, or adding to pastas and risottos.

The kitchen at Bi-Rite is also celebrating this delicious spring crop, with a brand new summer pea hummus in the pre-pack case! It’s delicious and perfect for park picnics. While you might find peas at grocery stores year round,  spring is when they local peas are have the perfect texture and flavor – next time you’re in the Market ask the produce clerk for a tasty sample, and try our Eat Good Food English Pea and Green Garlic Dip recipe to savor the flavor of spring:

English Pea and Green Garlic Dip
Eat Good Food page 118
Serve with crostini or fresh spring veggies as a dip, or spread it on sandwiches.

1/3 cup plus 1 Tbsp extra-virgin olive oilIMG_6015
1 small yellow onion, finely diced
Kosher salt and freshly-ground pepper
1 cup chopped green garlic (2 stalks)
3/4 tsp fresh thyme, chopped
1 1/2 cups English Peas
1/3 cup grated Pecorino Romano
2 Tbsp freshly-squeezed lemon juice
6 large mint leaves, coarsley chopped

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion, a pinch of salt, and a grind or two of black pepper. Cook, stirring frequently, until the onions are soft but not browned, 3 to 4 minutes. Add the green garlic and thyme and cook until the garlic is wilted and fragrant, another 2 to 3 minutes.  Remove from the heat and let cool. Bring a small pan of well-salted water to a boil. Add the peas and cook until just tender, 2 to 3 minutes.  Drain, rinse with cold water, and drain again.

Put the peas in the bowl of a food processor along with the onion mixture, pecorino, lemon juice, mint and 1/4 teaspoon salt. Pulse a few times to blend, and with the motor running, pour in the remaining 1/3 cup oil, blending just until combined. Taste and add more salt or lemon juice as needed.


Simon

Strawberry Sensation

DSC_8332Throughout the month of March it was pretty exciting to see the rainy weather continue, though the rain didn’t bring complete joy to the local farmers and those of us who love local berry crops.  The strawberry fields took a hard hit from the rough weather – most of the fruit on the plants were damaged and the flowers knocked off.  Strawberry plants like to drink their fair share of water, but most of the growers use drip tape and get the water directly to the root systems. Now that this beautiful weather is upon us, April is setting up to be a sensational local strawberry month!

There is an abundance of strawberries in almost any grocery store you walk into this time of year, so what makes the strawberries at Bi-Rite Markets so special? The answer is simple: the farmers who grow them. We are fortunate to work closely with about 12 different local farms that will be harvesting extra sweet, juicy strawberries from April until October – the types of strawberries you usually find only at farmers’ markets and restaurants. Most of the strawberries that are sold at supermarket chains are harvested before they peak in flavor so that they are sturdier and can travel long distances, but farms like Tomatero Organic Farm and Live Earth Farm in Watsonville harvest their berries when the fruit has its most delicate texture, offering the ultimate sweetness.  It’s true that perfectly ripe berries might have the tendency to breakdown quicker than under-ripe berries, but these strawberries are delivered to Bi-Rite within 24 hrs of harvest so our guests can get them home in the looking – and tasting – beautiful.

The most common strawberry grown in California is the Albion variety; commercial growers love them because the plants produce large, firm fruit and when harvested a bit early they still have the high sugar content. Bluehouse Farm in Pescadero also grows Albion strawberries, but the combination of the perfect coastal climate, healthy, rich soil, and farmers that touch their plants every day leads to extra sweet flavor and a big juicy berry that melts in your mouth.  One of the benefits of working with a bunch of different growers in the Bay Area is that it allows us get a fresh delivery almost every day of the week and to taste how the same variety of strawberries grown in diverse climates and soil can differ slightly in texture and flavor.strawberry_coroplasts_webSwanton Berry Farm, located in Davenport, is a leader in workers’ rights; Swanton started growing organic strawberries in 1987 and has been growing high quality strawberries ever since. One of the things that makes Swanton unique is that they mainly grow the Chandler variety, an exceptionally flavored berry with a delicate and soft texture, not typically seen on the commercial market because they are so delicate. Most of the farmers we work with have a specialty variety or two that they bring us so that we treat our guests.  Oak Hill Farm in Sonoma grows everyone’s favorites, the Mara De Bois Strawberry.  This variety is small and tantalizing with a bright sweet flavor that seems to change from one berry to the next.  This berry usually doesn’t hit the Bi-Rite shelves until mid-summer.

BalsamicStrawberryAnd don’t forget the Creamery! Every year we eagerly await strawberries to come into season so that the Creamery can begin its  production of Balsamic Strawberry ice cream. We only make this flavor when strawberries are in full season and coming to us from our local growers such as Swanton Berry Farm and Live Earth Farms. We roast our strawberries at a low temperature with sugar and organic balsamic vinegar to reduce the water content and to intensify the flavor of the berries. We then add the berries to our organic ice cream base and turn it into this eagerly anticipated flavor. Balsamic Strawberry pairs perfectly with Ricanelas, Basil or Chocolate – look for Balsamic Strawberry returning around April 15! It may just be the beginning of local strawberry season but the flavors are already sensational! Stop by the Markets to taste the freshest, highest-quality strawberries of the season.


Jason Rose

New Red Table Meat, Sliced to Order

Slicing cured meats is an art form that takes practice and great attention to detail.  Each piece of meat is different – some are cured longer and are drier and easier to slice, while others are softer and take a little more finesse.  At Bi-Rite, our skilled butchers and deli servers have extensive training and education about our entire charcuterie selection and the best slicing practice for each product.

Abrams_RedTableMeatCo-0077We encourage guests to sample our charcuterie and taste the difference for themselves – we want our guests to feel confident about the charcuterie they’re selecting, and know that not only does it taste fantastic, but it meets our responsible production standards. We hold our charcuterie producers to the same standards to which we hold our ranchers: the meat is pasture-raised, humanely-treated, and sustainably-harvested. We emphasize transparency at every step of the supply chain, from the farm to the curing room to our Markets.

We met our newest charcuterie producers, Red Table Meat Co., at this year’s Good Food Awards where they were celebrating a triple victory. The Good Food Awards recognize American craft producers in 13 categories for food that not only tastes fantastic but is responsibly produced.  As the premiere sponsor of the Good Food Awards, our sourcing criteria are deeply aligned with their awards criteria for both taste and sustainability.

Speck+2Red Table Meat Co.’s charcuterie is made from pasture-raised, heritage hogs sourced from six local farms in Minnesota.  We’re pleased to welcome three of Red Table Meat’s salumis to our charcuterie assortment, sliced-to-order from our Delis:

  • Big Chet’s: A Good Food Award-winning finocchiona-style salami, seasoned with black pepper, red pepper, fennel, garlic, and white wine, aged 3 months ($37 / lb).
  • Coppa: A Good Food Award-winning dry-cured pork shoulder, seasoned with coriander, juniper, crushed red pepper, and black pepper, aged 3 months ($35 / lb).
  • Speck: A dry-cured, smoked ham, seasoned with bay leaf, rosemary, allspice, juniper, and coriander, aged 6 months ($45 / lb).

Be sure to ask for a taste of Red Table Meat Co. and our other charcuterie offerings next time you stop by the Delis, also available for online order for convenient delivery through Instacart.


Shakirah

Help us end food waste! Support AB2725

IMG_5874Today, Bi-Rite Divisadero hosted Assemblymember David Chiu as he announced new legislation, AB2725, aimed at reducing food waste by creating statewide guidelines for food date labels that relate directly to freshness and safety.

Chiu was joined by members of Californians Against Waste, the Natural Resources Defense Council (NRDC), and our founder, Sam Mogannam, to describe the confusing state of date labels today (various forms include “sell by,” “use by,” “best before,” and “enjoy by”), none of which are federally regulated.

Sam described the importance of this legislation to fight food waste, stating, “Creating community through food means not wasting it, which is at the core of our company values and daily operations. Grocers have a tremendous social responsibility to reduce food waste due to the sheer amount of food that moves through our businesses. We are the direct connection to two ends of the food waste spectrum – producers and consumers. Food manufacturers and retailers cannot afford to waste food; treating food waste as the cost of doing business will cost you your business.”

At Bi-Rite, less than 1% of the food we purchase is wasted, and 40% of the product in our Markets is house-made and accurately date labeled.

BiRiteFoodWasteFactSheet_AB2725

“In a state where 6 million families are food insecure, a startling amount of food is being wasted every single day because of these arbitrary date labels,” said Assemblymember Chiu. “We as consumers want to know what our labels mean and whether or not our food is safe to eat. This bill will clean up these confusing dates and reduce unnecessary food waste.”

Read more about food waste and Assemblymember Chiu’s legislation from the SF Chronicle, or stop by the Markets and ask what you can do to help fight food waste.


Waverley

Fill Your Easter Basket with Good Food

Fill your Easter basket with Good Food! The Bi-Rite Family has prepared an Easter feast perfect for an al fresco brunch or a pull-out-all-the-stops Sunday dinner. With traditional lamb roasts from our butchers, beautiful local produce from our farmers, light and refreshing house-made dishes from our chefs, and desserts from Bi-Rite Creamery that range from the traditional to the simply seasonal, we’re here to help you craft the perfect Easter meal for your family and friends.

From our Butchers

SpringLambOur butchers are bringing you some of the highest quality, sustainably-raised and harvested products for your Easter table, including the limited availability Don Watson Milk-Fed Spring Lamb (starting at $12.99/lb), with exceptionally tender texture and incredibly mild flavor. Our butchers are receiving whole lambs and butchering to order, so be sure to pre-order your preferred cuts today! A fantastic option for those seeking a twist on tradition, our Butcher’s Cut Spring Lamb Roast Recipe is sure to be a showstopper for your guests.

For those looking for classic lamb flavors and the larger-size leg, we’re pleased to offer BN Ranch Pasture-Raised, Grass-Fed Lamb (starting at $9.99/lb) from the Sacramento Delta, also available for convenient delivery from our online Market. Read more about what makes these lamb programs so special on our blog. If lamb isn’t your jam, we’re also featuring a selection of hams from Rancho Llano Seco, Niman Ranch, and Fra’Mani, also available from our online Market.

From our Chefs

Our chefs have prepared a beautiful house-made menu for your Easter celebrations, showcasing refreshing spring flavors like Grilled Local Artichokes with White Beans & Hikari Farms Greens ($13.99/lb) and Grilled Wild Alaskan Coho Salmon with Lemony Spring Pea Hummus & Shaved Radish ($11.99/ea). Perfect for brunch in the park or a fine Easter dinner, our house-made Easter menu will be available in the Markets and on Instacart March 25 through March 27.  If you’d like to pre-order your Easter feast, just give us a call, click here to view the menu!

From our Creamery & Bakeshop

FINALHotCrossandTeaThe Creamery is featuring some beautiful spring desserts for Easter, including the traditional Hot Cross Buns: sweet, yeasted buns baked with lemon, orange, and golden raising, topped with vanilla buttercream ($7.99/4-pack).  Venture beyond the classics with our Lemon Chiffon Cake with Citrus Glaze ($9.99/ea) or our Citrus Yogurt Panna Cotta, a Greek yogurt panna cotta with a layer of caramel, topped with candied kumquats ($5.99/ea). All Creamery & Bakeshop desserts will be available with the Easter menu, in the Markets and on Instacart. Visit the Creamery or Scoop Shop for our seasonal sundae, the Easter Bonnet featuring our seasonal Meyer Lemon ice cream with gingersnap cookie pieces, caramel sauce and whipped cream (available now until Easter Sunday).

From our Grocery team

FINALColombaChocolate bunnies abound! Our Grocery team has selected some of their favorite Easter treats to fill your baskets, like the Poco Dolce Olive Oil Rabbit ($12.99) and the Chocolat Moderne Brown Speckled Egg ($12.99), as beautiful as they are delicious. Don’t forget the Fiasconaro Colomba di Pasqua ($24.99)! Like Christmas panettone, this leavened cake is fashioned into the shape of a dove and filled with fresh candied orange, topped with Avola almond icing – extremely limited, it makes for a very special Easter dessert.  Plus, it wouldn’t be Easter without egg dying: we have a fantastic selection of pasture-raised eggs in both Markets and Color Kitchen’s Natural Egg Coloring Kit ($11.99) to dye them with!

From our Floral team

large_9acaf726-f303-4a6e-9f4c-f3c30b79f4acSpring is the season for local, farm direct, organic flowers from some of our favorite farmers like Full Belly Farm, Fifth Crow Farm, and Front Porch Farm. Just in time for Easter, Full Belly Farm is bringing back their gorgeous mixed farm bouquets. Look our for organic Ranunculus and Poppies from Front Porch Farm too.  Or, let our floral team create a unique bouquet for your Easter Sunday – we are featuring our Bi-Rite Mixed Bouquet ($24.99) plus our florists will be in front of the Markets 9am-6pm March 26 and 27, making floral happiness one bouquet at a time.

From our Wine & Cheese teams

Round out your Easter meal with the lovely Raventos Blanc de Nit Rose Cava ($24.99), perfect for brunch or dinner.  Pair it with a simple cheese selection, great for spring salads or as a light cheese course, including Marin French Petite Breakfast ($5.99) and Andante Dairy Fresh Chevre ($7.99).

Easter16_web2

Whatever your Easter needs, we’re here to help you create a memorable meal for your family and friends. Short on time? Shop online! Our online Easter aisle allows you to build your Easter meal and have it delivered to your door!