Home Posts tagged 'Point Reyes'

Posts Tagged ‘Point Reyes’


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.



Apricots Are My Jam

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

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

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

Simple Apricot Jam

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

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


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


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

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

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

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

Celebrate Summer with Point Reyes Mozzarella!

PtreyesLogoSummer is here (can’t you feel the fog?!) and we’re thrilled to celebrate one of San Francisco’s summer’s stars: Point Reyes Mozzarella. This mozzarella has a special place in our hearts – we were the first retailer to sell this farmstead pasta filata back when the only other place to score a fresh ball was at the farmer’s market.

I remember the days when our wine buyer Trac received our tiny allocation of Point Reyes mozzarella (thirty balls every other week) directly from Point Reyes family member Jill Giacomini Basch as she headed home from the farm.


The Giacomini family owns and operates Point Reyes Farmstead Cheese Company

But aside from that bit of nostalgia, why is this mozzarella special? And why do we still get excited to stock all these years later? Because it’s local, farmstead and cultured. The Giacomini family has a rich history in Point Reyes Station and has been dairying on their farm since 1959; they expanded their operations and began making cheese in 2000.  All of their cheeses are farmstead, meaning that milk comes from their own herd of Holstein cows and is transformed into cheese right on the property. Mozzarella is one of the newer additions to the Point Reyes cheese offerings. In a quest for great flavor, cheesemaker Kuba Hemmerling spurns the common commercial practice of relying on citric acid or vinegar to acidify the milk and relies instead on a process of culturing the milk to allow flavor to develop slowly, yielding a much more flavorful mozzarella.


A fruity take on classic Caprese salad.

We all know that tomatoes, basil, and mozzarella are a great combination, but don’t feel limited by that classic trio. I love roasting peaches or nectarines and serving with fresh mozzarella and topping with a chiffonade of basil or mint. Or try it drizzled with olive oil and a sprinkling of sea salt and pepper.

At our Markets on 18th Street and Divisadero Street, you can discuss Point Reyes Mozzarella with any of our expert cheesemongers. Come by to admire the beauty and enjoy the incomparable taste of this true local favorite.