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Limited Edition Cinco Lanzas

posted on March 29th, 2013 by Michelle Salatino

We have discovered a truly special cheese, made using century old traditions as well as a secret recipe.  Cinco Lanzas is imported from Spain and created by Garcia Baquero’s master cheesemakers.  This is a limited edition item, so it will not be around for long. Garcia Baquero has pastures in two areas- plateau regions and low mountains and Mediterranean range areas.  Both of these regions produce very special milk.  The plateau areas contribute to high fiber and proteins; while the Mediterranean regions contribute milk with floral and herbal notes. Cinco Lanzas is aged for over 16 months.  The texture is firm, crumbly and has a creamy mouth feel.  The taste is very aromatic; nuts, toasted cinnamon, floral and hints of thyme and rosemary all describe this cheese. Come on in and get it while supplies last! Read More

Fattoush Salad & Middle Eastern Delites Salad Dressings

posted on March 29th, 2013 by Martin Deveau

Middle Eastern Delites Salad Dressings were born in 2008 when the collapse of the mortgage industry and the constant nagging of friends and relatives inspired founders Linda and Jack Morris to bottle a delicious family salad dressing recipe.  Fattoush salad is enjoyed regularly in the Middle East, particularly in Lebanon and consists of the fresh ingredients of romaine lettuce, tomatoes, parsley, cucumbers, onion and pita chips.  But the defining feature of a Fattoush salad is the delicious dressing. Click here for a great recipe on Fattoush Salad, by Middle Eastern Delights.   Middle Eastern Delites Original Fattoush Salad Dressing This is the recipe that started it all - fresh, healthy and tickles all of your taste buds! Made with 100% extra virgin olive oil, garlic, lemon juice, sumac, oregano and a variety of Middle Eastern spices. Just pour, toss, and enjoy! Also works great as a marinade for chicken and red meats.   Middle Eastern Delites Mediterranean Garlic… Read More

Easter Lilies!

posted on March 28th, 2013 by Kristin Lares

Beautiful Easter Lilies are now in all of our stores until March 31st. Here are some fun facts about our Easter Lilies that you may find interesting. A man named Louis Houghton, a soldier from World War 1, had brought back with him in his suitcase a full hybrid lily bulb known as the Bermuda Lilies from the Ryukyu Islands of Japan. He gave the bulbs to family and friends on the Southern Coast of Oregon to plant. The climate there was the perfect temperature for them to plant the bulb. Today, most of the ten growers of the Easter Lily are on California and Oregon borders. This area is called the “Easter Lily Capital of the World.” They produce 95% of the bulbs grown here for the Easter holiday.  Even though there is only a two week window to sell the lily, it is the fourth largest crop in wholesale value in the U.S. potted plant market. Interesting stuff, huh? What do you look for when buying an Easter Lily? This is always a great question. Look for a plant with flowers and… Read More

Easter is Best Spent with Family

posted on March 27th, 2013 by Melinda Race

Want to know how I enjoy my Easter holiday? With an Easter egg hunt for my grown children! There's nothing I love more than watching my “twenty something” year-old children run around with an empty bucket looking for eggs all around the perimeter of our home.  I am so joyous when this is taking place because they really do act like little children again; they laugh, they tease, they fight over the eggs and they make me smile.  I love my family and I love Easter. When it comes to the kitchen I really do not want to spend much time over the stove; I want to be with my family talking and enjoying their company.  If you are like me, then you will love what our chefs do in our Bristol Farms kitchens. You will not believe the flavors of  foods that they produce, as they are really amazing. Spiral ham, leg of lamb, and turkey are our main courses. Spinach pasta salad, scalloped potatoes, glazed baby carrots, asparagus, and our beautiful spring vegetables are just some of the side… Read More

Ojai Pixie Tangerines

posted on March 26th, 2013 by Keith Tsuchiyama

Ojai Pixie Tangerine's are here! Bristol Farms is proud to offer this sweet variety of tangerines from the Ojai Valley. Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand. For the juiciest, sweetest fruit, look for Ojai Pixie Tangerines with a sweet, clean fragrance. Store at cool room temperatures for up to one week or refrigerate for up to two weeks. Peel Ojai Pixie Tangerines before use. Five medium-sized Pixie Tangerines equal approximately one pound. We expect the season to last until mid- June...stop in today! Below is a cute video on the Ojai Pixie Tangerine produced by Melissa's… Read More

Lori's Original Lemonade

posted on March 21st, 2013 by Martin Deveau

While Lori has been making lemonade for years consisting of fresh lemons, pure water, cane sugar, and fresh lavender flowers, what she has found out, during the process, is that what is available on the market isn't exactly simple and pure ingredients: concentrates, corn syrup, flavorings, colorings and other preservatives - none of which she wanted to serve her family. As a mom of three kids, Lori realized early on that she needed to move to "whole foods" and less prepared "junk" and processed foods. Although, she admits, they were convenient, she realized that there were more additives than actual real food. Why do the manufacturers do this? Well, after calculating all of her own costs,  she realized it was a huge money saver for the manufacturer.  That is why you can buy a 1/2 gallon of Lemonade for $3 or less! But, is that what you really want to drink? Just to save some money?  Every bottle/can/carton is exactly the same color, clarity and look every time! Why? Because they… Read More

Lake Champlain Easter Chocolates

posted on March 20th, 2013 by Mike McMahon

Easter is one of those holidays that warrants a variety of chocolates to be gifted in beautifully adorned baskets. With so many to choose from...how does one choose? Well, at Bristol Farms we believe in the quality of our products..even down to the holiday candy and confections we carry throughout the year. One of our favorite chocolatiers is Lake Champlain Chocolates®; with a variety of everyday chocolates and truffles and an impressive line of confections for the Easter holiday, they are sure to impress any discerning buyer. Lake Champlain Chocolates start with high quality Belgian chocolate. The finest all-natural ingredients are added, including local Vermont cream, sweet butter, maple syrup, honey, fruits, nuts, and other natural flavors. Crafted in small batches, the ingredients in their chocolates have always been fresh and natural and the results will astound you. Perhaps that’s why The New York Times reveres it as “some of the best chocolate in the country.” Below… Read More

Bristol Catering Visits KLOS!

posted on March 15th, 2013 by Melinda Race

Heidi, Frank ,and Denise? So who do you think went over to the KLOS Studios today to feed Heidi and Frank some good Irish food? Our very own Denise Bussjaeger from Bristol Farms Westwood Catering Department! She is our KLOS guru now and people love to see her pull up in her catering van ………. Denise always has a big smile, good food and loves to have fun. So today she brought green beer, corned beef, cabbage, carrots, potatoes, soda bread and cupcakes. Needless to say, everyone was having a good time and enjoying this special holiday. Bristol Farms loves our relationship with KLOS ! For any of you that do not listen you should check it out: Mornings 95.5 Read More

California Avocado Season

posted on March 12th, 2013 by John Savidan

The California Avocado season has begun and is expected to go all the way through October.  The crop size is similar to last year with about 500 million pounds, industry wide. This year, most of the volume  is located in the northern growing regions of Ventura and San Louis Obispo counties.  However, the early season fruit will primarily come from San Diego and Riverside counties, because the growers in these counties need to finish by August to ensure quality fruit. The early season fruit will have a greener appearance, but will darken up when they ripen. The fruit will have good flavor and excellent shelf life when ripe.  You should be able to store a ripe avocado for a couple of days in your refrigerator, early in the season. Bristol Farms' early season organic Avocados will come primarily from one ranch in De Luz, CA called Farm ACW.  Farm ACW is an 800 acre avocado ranch with 450 acres of it being organic.  Farm ACW has started harvesting and will supply Bristol Farms… Read More

Three New Flavors from Jeni's Ice Creams

posted on March 7th, 2013 by Aaron Jones

We LOVE Jeni's Ice Creams at Bristol Farms and can't tell you how excited we are with the debut of three new flavors: Banana Cajeta, Double Toasted Coconut, and Roxbury Road. If you've already tried Jeni's Ice Creams, well, then, there's no explaining needed as to why they are so good. But if you haven't tried Jeni's, you must! and here's why: Jeni's Ice Cream is all made by hand in individual small batches. They are even packed in containers and labeled by hand (you may notice the sharpie marker handwriting of the flavor on each pint, giving them their own unique packaging.) We love the individual attention and care that goes into the making of the ice cream, plus the ingredients, which are all whole natural ingredients...you know, the kind you're supposed to eat. No chemical stuff here! Each ice cream has a base of grass-grazed Snowville Creamery milk and cream, and locally grown, raised, or produced ingredients. These three new flavors are sure to WOW, as some of their last… Read More

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