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The Bristol Blog

Spring Tulips!

posted on March 29th, 2011 by Kristin Lares

Bring some sunshine into your home with our Fancy Tulips! They come in assorted colors, ruffled petals and some varieties even have red and yellow stripes. You will only find these varieties at your high end florist and at Bristol Farms floral boutiques. This week we are offering the lowest price of the year at $7.99 for a 10 stem bunch. Hurry! Today is the last day for this amazing deal Read More

5 New Private Label Salads

posted on March 28th, 2011 by John Savidan

We just launched 5 new additions to our already successful Bristol Farms' Private Label salad line. The new salads come in a variety of mixes such asHouse Blend, Trio Mix, Saladini Italian, Sauté Mix, and Go Greens. All of our salad blends contain fresh & healthy ingredients preferred by many popular Chefs and local Farmers Market foodies. All of our private label salad blends are organic, locally grown, hand harvested, and packed within 24 hours time. We are passionate about our grower relationships and take pride in knowing that all of our customers will be getting the freshest and healthiest ingredients available within the market place Read More

Peet's Anniversary Blend

posted on March 25th, 2011 by Christophe Moreau

Each year, we wait in anticipation for the always incredible Peet’s Anniversary Blend roast…this year is no exception! Come in and celebrate 45 years of Peet’s Coffee with our 2011 12oz. Anniversary Blend.  This year’s blend combines 3 exceptional origin coffees for a flavorful, sweet, lively and bursting with new crop character!  You’ll taste the sweetness from the Costa Rican coffee from the Doka Estate, grown on the rolling slopes of the Poas Volcano.  Combined with a beautiful East African coffee adding black cherry-like notes, from Burundi (bordered by Rwanda and Tanzania).  Finished with the added elegance of an Antigua Guatemala coffee…Stop in to Bristol Farms today to pick up a bag Read More

What knives can’t you live without?

posted on March 23rd, 2011 by Carl Smith

Swiss, Calphalon, Kitchen Aid, J.A. Henckel, Messer Miser, OXO, Zyliss: there are many of knives out there to choose from. Whether they are high end chef quality or discount national brands, knowing the basics and what you really need in the kitchen is crucial. Understanding the uses for each knife is also very important in determine whether you need them or not. More expensive knives, especially those of popular heavy German knives, are made with very hard steel. In some instants, they can be very hard to sharpen at home and you will have to go to a professional to get the job done. Less expensive knives are made of softer steel and sharpen very quickly. Their blades are thinner, but sometimes do not work well on harder fruits and vegetables. The other alternative is carbon steel knives, particularly from France and Japan. They are easier to sharpen than stainless steel, but may also need to be sharpened more often or honed before every use. They also rust if left in dish water… Read More

Winning Game Time Snacks

posted on March 21st, 2011 by Don Bandow

It’s the month for Basketball and whether you’re watching the Lake Show or catching some “March Madness”, one thing’s for sure; gatherings aren't as much fun without snacks at hand. Well, consider a cure for your snack cravings with some of our tried and true munchies that adorn our aisles. Here are some of our favorites and some we have newly introduced. Give them a try and let us know how you and your game day patrons enjoyed them. Bristol’s Farms Own Kettle Chips What could be said if we didn’t back our own chips?! Well, quite simply; they are delicious! Loaded with flavor, superior crunch, they hit that salty crunchy nerve you have been looking to put to rest. Our chips are available in four popular flavors; Original, Mesquite Barbeque, Cracked Pepper and Sea Salt, and Sea Salt and Vinegar. Bristol Farms Kettle Chips are all natural, cholesterol free, gluten free and Trans fat free.  Try our great chips at an everyday low price of $1.99 for 5 ounce bag. Nutorious… Read More

Beemster Aged Goat Gouda – Market Buy!

posted on March 18th, 2011 by Michelle Salatino

Come on in and get yourself some Beemster Aged Goat Gouda at a great price! This beauty is made in the same tradition as all Beemster Cheeses.  The goats graze on lush, green fields of Northern Holland; located 20 feet below sea level, on a bed of rare blue sea clay.  Because of the uniqueness of these fields, the milk starts out much creamier and sweeter which in turns produces a creamier and sweeter cheese. The Master Cheesemakers handcraft their cheese using methods that date back for generations.  Cheesemakers must complete and apprenticeship under the Master Cheesemaker himself.  During this educational process, the cheesemakers are taught the historic, artisanal techniques used to make each wheel of cheese. This particular Goat Gouda is perfect for the beginning connoisseur.  Mild, creamy, and free of the dreaded “goaty” flavor, this cheese can be used to freshen up an old favorite like the grilled cheese sandwich with sliced tomatoes and basil (yum!), and of course… Read More

Happy St. Patty's Day

posted on March 17th, 2011 by Bristol Farms

Join us in celebrating the Emerald Isle! Bristol Farms has all you need for a joyous celebration in traditional Irish fare; from Irish Soda Bread in our Bakery to Kerry Gold Irish Butter in our Dairy to mouth watering Corned Beef Brisket and the cabbage, potatoes, and carrots to accompany. Stop in to Bristol Farms today for your St. Patrick’s Day needs and visit our recipe for a delicious traditional Corned Beef Brisket. Have a safe and happy St. Patrick’s Day! Read More

News on Pacific Halibut & Wild King Salmon

posted on March 17th, 2011 by Craig Tsuchiyama

March 16 marked the opener for Alaska’s Pacific Halibut season and we should start seeing some of these prime fish in our stores next week. Wild King Salmon season should bust loose within a month with all indications leaning toward a very good year. California’s Department of Fish and Game has added an additional 200,000 pounds to the yearly quota which would just about double last year’s entire catch and hopefully drive prices down. Call your local Bristol Farms Fishmonger today to find out what we currently offer in fresh seafood. They will be happy to make recommendations on the freshest selections available. To accompany the welcoming of our halibut next week, we're offering a delicious recipe of Grilled Halibut with Tomato Basil Salsa. We hope you enjoy! Read More

Frost Kissed Artichokes

posted on March 16th, 2011 by John Savidan

Want to taste one of the best eating artichokes that you could ever have? Come by Bristol Farms and get your hands on some of our “Frost Kissed” Jumbo Artichokes. Don’t let the unattractive outer appearance fool you as Artichokes become “Frost Kissed” at temperatures below 32 degrees. There is absolutely nothing wrong with the artichoke itself other than the outer layer turns brown, flakes and even peels, much like a sunburn. However the real treat is when they are cooked, the flakes disappear, revealing a delicious green Artichoke. Many of our customers and renowned Chefs will attest that there is great flavor to be had eating a Bristol Farms “Frost Kissed” Artichoke Read More

Are Wooden Cutting Boards Sanitary?

posted on March 15th, 2011 by Carl Smith

On One Hand: Yes, They Are According to the Reluctant Gourmet, wooden cutting boards are sanitary. Their porous surface actually draws bacteria into the body of the cutting board where it cannot replicate and dies. Unlike plastic cutting boards, wood cutting boards with heavy knife marks are still sanitary. On the Other Hand: You Should Still Wash Them The porous nature of a wooden cutting board is not an argument against thoroughly sanitizing it yourself. You still need to wash a wood cutting board after each use and between separate food items, especially if you are cutting raw meat. Wash the board in warm, soapy water, or put it in the dishwasher. Deeply sanitize it with unscented bleach. Also it is crucial to allow to dry completely allowing the enzymes in the wood to release and kill bacteria naturally. Bottom Line Wooden cutting boards are not unsanitary because they are porous; in fact, the pores prevent the bacteria from replicating and they die, making the wood board… Read More

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