The Bristol Blog
posted on March 30th, 2012 by Michelle Salatino
At Bristol Farms we are celebrating the beginning of Spring with a wonderful assortment of cheese from Wisconsin.
Wisconsin cheese has a heritage of more than 160 years of craftsmanship. Today this state produces more than 600 varieties of cheese, some are artisanal, some are internationally inspired, and all are delicious. Cheese from Wisconsin wins more awards than any other state.
Smokehaus Amish Blue Cheese – Hand crafted in an Amish community, this blue cheese is smoked with applewood giving it a light smoky and slightly sweet flavor to it. It is perfect on hamburgers, and makes a nice addition to any cheese plate.
Carr Valley Smoked Garlic Cheddar – Carr Valley takes their cheese seriously. Their cheddars are handcrafted in their La Valle plant in small vats. Their cheesemakers have more than100 years of experience. With 100 years of experience, cheddar, garlic and applewood, how could you go wrong?
Carr Valley Vanilla Cardona – This is quite a unique cheese. … Read More
posted on March 27th, 2012 by Carl Smith
The days are longer, the sun is brighter, and the candies are pastel. It’s springtime for many parts of the world once again, and in celebration of its triumphant return we enter into the a world filled with marshmallow Peeps, jelly beans, and other well packaged bits of sweetness sure to bring about a sugar-induced coma.
Easter has risen high in the candy hierarchy over the years. It is now the second top-selling candy holiday, just barely behind the epic to sugar that is Halloween. Of the estimated 8 billion pounds of candy consumed in the United States each year, Easter makes up a very large portion of the pie.
It all started with Hot Crossed Buns, when in 1361 a monk named Father Thomas Rockcliffe began the tradition of giving Hot Crossed Buns to the poor of St.Albans on Good Friday . Another treat that became a well known part of early Easter tradition was the baked pretzel. This baked food also became a symbol of Easter Goodness in the early 1800’s. During the same… Read More
posted on March 21st, 2012 by Michael Cristillo
Easter is a moveable feast, meaning it is not fixed in relation to the civil calendar. The date of Easter therefore varies between March 22 and April 25. The exact origins of this religious feast day's name are unknown, although some sources claim the word Easter is derived from Eostre, a Teutonic goddess of spring and fertility. Easter is really an entire season of the Christian church year, as opposed to a single-day observance. Lent, the 40-day period leading up to Easter Sunday, is a time of reflection and penance and represents the 40 days that Jesus spent alone in the wilderness before starting his ministry, a time in which Christians believe he survived various temptations by the devil. The day before Lent, known as Mardi Gras or Fat Tuesday, is a last hurrah of food and fun before the fasting begins. As with Christmas, over the centuries, various folk customs and pagan traditions, such as decorating Easter eggs, egg hunting, the Easter Bunny, and the consumption of jelly beans… Read More
posted on March 19th, 2012 by Christophe Moreau
Peet’s Coffee & Tea has recently launched a new category of coffees, a medium roast category that seems to fit the profile many of us are looking for in a cup o’ joe. With the smoothness from Africa, to the crisp finishes of a lively Latin American, these three roasts, Café Domingo, Café Solano, and Monte Alegre are just right for everyday, anytime drinking!
A smooth, balanced and medium-bodied Latin American blend with hints of toffee sweetness and a clean, crisp finish. Enjoy this hand-crafted blend from three Latin America coffees that’s been fine-tuned for the perfect medium-bodied cup.
A lively and aromatic medium roast coffee. Perfectly rounded with floral notes and a subtle fruit essence. Peet’s Coffee & Tea has married vibrant and aromatic beans from Africa, the Americas and the Indo-Pacific in a medium roast for a lively yet perfectly rounded cup.
Monte Alegre, the first single-origin coffee in its… Read More
posted on March 16th, 2012 by Michelle Salatino
I don’t know about you, but when I think St. Patrick’s Day, I think green beer, Irish soda bread and good old Irish cheese.
This week we are featuring some wonderful Irish gems, Green Wax Cheddar (this item is available for a limited time) and Tipperary Cheddar. Our Green Wax Cheddar is aged for a minimum of 12 months and made of 100% pure Irish milk. The milk for this cheese is taken from cow’s grazing the green grass of southeast Ireland, an area known as “The Garden of Ireland." This cheese is tangy, sweet and slightly sharp.
Our Tipperary Cheddar comes from the land of Tipperary in Ireland. This part of Ireland is known for its dairy products due to the green pastures and mild climate. As a result, this great cheese exists. It is aged over 12 months, and has a slightly crumbly texture and a wonderful sharpness to it.
Both of the cheeses are made from grass fed cow’s milk. This gives the cheese the beautiful soft yellow color.
Our Irish offering… Read More
posted on March 14th, 2012 by Melinda Race
It's a celebration for being Irish and enjoying things Irish.
Despite all the variety in meaning this day has, they are all are driven by a unique theme: being Irish. It's a celebration for being Irish and enjoying all things Irish. While it reminds us about St. Patrick, it also tells us to remember the Irish symbol - the shamrock. Most importantly, it tells us to feast the Irish way, to laugh away all worries with Irish jokes, dance to the tunes of the Irish bands and to give our best shot pronouncing Irish words. And with doing all these interesting things, St. Patrick's Day lets us know how much fun celebrating this Irish way really is.
The early Irish immigrants brought their traditions into the United States. But it was not until 1737 that the immigrants really celebrated St. Patrick's Day. And it was in Boston where the Day was first celebrated in a public way. Gradually other states followed suit, with New York having the largest St. Patrick' s Day parade ever - held… Read More
posted on March 12th, 2012 by John Savidan
It is Organic California Hass Avocado Season at Bristol Farms!
The California Hass season will run March through September here at Bristol Farms. The majority of our avocados this year will come from one local ranch in De Luz, CA - Ranch ACW.
Ranch ACW is located on the Riverside and San Diego County border, next to Camp Pendleton. Del Rey Avocado Company in Fallbrook, CA will be packaging and marketing the avocados from ACW to Bristol Farms. This will be the second year in a row Bristol Farms will be featuring organic Hass avocados from this ranch. Below is a brief history of how Ranch ACW became one of the biggest organic Hass avocados ranches in California.
The planting of ACW started in 1977 at 125 acres of avocados. Today it has grown to more than 800 acres of various fruits. The majority of the acreage is made up of several varieties of avocados, with the largest amount of acres being 350 acres of organic Hass avocados. The other varieties of avocados at ACW… Read More
posted on March 7th, 2012 by Craig Tsuchiyama
They’re coming! We’ve been waiting all winter for the first signs to appear. Giant sized wild caught halibut from the icy waters of the north pacific. For 2012, our halibut are estimated to range from 60 to 100 lbs. We believe these halibut provide the absolute best in flavor, moistness, and flakiness, not mention having the most cooking versatility. Bake, broil, BBQ, pan fry, or deep fry. You just can’t go wrong!
Are these coming from sustainable fisheries? Yes indeed. Canada and the state of Alaska have set forth strict catch limits and policies. Will these limits and policies affect the availability to the consumer? At times, but these regulations will help to make sure we’ll have these prized fish for years to come.
Look for these large beautiful fillets at your local Bristol Farms around late March.
For up to date developments in the assessment, allocation, and management of halibut, please visit
International Pacific Halibut Commission and… Read More
posted on March 6th, 2012 by Melinda Race
Lunch specials every day at the Bristol Farms cafes for only $6.99? This food is good and the inception of this offering was created to help our amazing customers with their wallets! Quality meats, quality breads, and the freshest in produce make this the place to visit. Just to name a couple choices: one of our new items on the menu for Fridays is the Palm Desert Cod Salad which consists of fire roasted seared cod atop a bed of lettuce, black beans, corn, and cherry tomatoes topped with cilantro lime dressing. The Manhattan Beef Dip is featured on Saturdays. We have a customer who has been coming to our Bristol Farms cafe in Palm Desert for years now and always orders the Manhattan Beef Dip and truly believes it is the best in town (we believe it too!) This customer now comes to visit every Saturday to make sure to get the sandwich for only $6.99 as well as one other time during the week. Our cafe manager in Palm Desert, Omar, loves to see her come in and shares this… Read More
posted on March 5th, 2012 by Kristin Lares
The four leaf clover is an uncommon variation of the common, three leaved clover. According to tradition, such leaves bring good luck to their finders, especially if found accidentally. Legend says that each leaf represents something: the first is for faith, the second is for hope, the third is for love, and the fourth is for luck. Clovers can have more than four leaves; the most ever recorded is 56 - discovered by Shigeo Obara of Hanamaki, Iwate, Japan May 10, 2009.
Care and Handling of your shamrock:
Common Name: Shamrock Plant
Scientific Name: Oxalis species
Lighting: Low to Moderate
Shamrock plants come in a wide variety of species. Varieties include those with deep burgundy foliage with white or pink flowers to green foliage as well. Shamrock plants form a mound like appearance by continually sprouting new shoots. One thing to be aware of, is that generally within 2 months of receiving your shamrock plant, the plant will appear to be dying… Read More