Archive for the ‘Produce’ Category

The First Signs of Summer: Locally Grown Snow Angel White Peaches

by John Savidan, Director of Produce Merchandising
Thursday, May 3rd, 2012

locally grown snow angel white peachesYou truly know summer is here at Bristol Farms when locally grown California peaches finally arrive. Every year we patiently wait for the first of the season locally grown soft fruit season to begin and each year we are never disappointed at what arrives. Our first of the season Snow Angel white peaches from Family Tree Farms are grown on the western edge of the San Joaquin Valley where the warm spring conditions are ideal for this early peach.  With a beautiful, rosy blush and a delicate, sweet flavor, these peaches are just waiting to welcome you to summer!  If they’re a little firm when you buy them, just leave them on the counter or in a fruit bowl for a day or two – you’ll be rewarded with a soft, juicy, and flavorful peach. At Bristol Farms these wonderful gems are just the beginning, and as the season progresses we look to have some of the best tasting and flavorful fruit that Mother Nature has to offer.  These delicious peaches are available right now at your local Bristol Farms, give them a try and come back to let us know how you liked them!

Bristol’s Own Fresh Squeezed Orange Juice

by Raul Gallegos, Sr. Director of Produce
Wednesday, February 22nd, 2012

Bristol Farms Fresh Squeezed Orange JuiceHave you tried our Bristol’s Own 100% Fresh Squeezed Orange Juice found in our produce departments? The majority of the fruit in our orange juice is grown on the Perricone family owned farms in California, Texas, and Arizona, with only a small amount of fruit coming from Mexico. Perricone controls the fruit from the trees to the bottle and doesn’t use any fungicide or pesticides that have not been cleared by the FDA. Perricone orange juice is produced under such strict FDA health standards; it is not required to be pasteurized. Consequently, our juices are so fresh and nutritious; they are often sold on ice in produce sections instead of on refrigerated shelves. With this high level of freshness and purity, Perricone is fully certified year-round as Kosher. We do not add anything to our orange juice; it is simply right from the orange to the bottle.

To read more on the Perricone Family Farms, visit http://www.perriconejuices.com/index.htm

Kanzi Apples

by John Savidan, Director of Produce Merchandising
Monday, February 20th, 2012

kanzi appleMeet Kanzi® apples and prepare your taste buds for a truly intense flavor experience!  For a limited time only, Bristol Farms is proud to carry this full-flavored and colorful apple.

Kanzi apples were originally developed in Europe and has the finest features from its parents, Gala and Braeburn apple varieties.  Now Kanzi apples are proudly and exclusively grown in the U.S.A. by a select group of farmers.

The Kanzi apple is now the second largest grown variety in Europe and is just now being introduced into our U.S. Market.  Kanzi  has a sun kissed coloring and is truly one of Mother Nature’s finest gifts to apple consumers.

The Kanzi apple is very full flavored with the perfect sweet-tart balance.  The Kanzi is very attractive with its airbrushed appearance, excellent aroma and a very intense flavor.

Arriving in our stores today and available through mid-March only, try the Kanzi apple and come back to let us know what you think!

‘Sumo’ Mandarins

by Raul Gallegos, Sr. Director of Produce
Wednesday, February 8th, 2012

sumo mandarinIn the 1970′s a citrus grower from the Kumamoto Prefecture in Japan set out to develop a fruit which would combine the best of the easy-to-peel Japanese Satsuma with the big, juicy, sweet oranges from California. Although he saw promise in an obscure tangerine-orange hybrid, this new fruit was challenging to grow. Thankfully, our grower persevered. Over time, he developed a series of methods for growing, pruning and thinning his trees, which is different from all other citrus.

It is the biggest mandarin you’ve ever seen. It has a distinctive shape with a prominent “top-knot.” The peel is bright orange, bumpy and loose so it peels effortlessly. The delicate sections separate easily. It’s seedless, juicy without being messy, and it is quite probably the sweetest citrus you’ll ever eat.

Sumo Mandarins wont be around for long, so please visit us and get them while you can! We are expecting a fresh shipment this week and product will be in stores starting this weekend, February 11th. We hope you enjoy them as much as we do!

Save the Celery Tops!

by bristolfarms,
Tuesday, January 31st, 2012

Celery TopsOften times, one chops off and discards the tops to celery bunches only to use the main part of a celery rib. It’s a disgrace! Celery tops have tender textured celery ribs with leafy greens that yield plenty of intense celery flavors if used in many recipes. When chopped, celery tops make a great addition as an herb in soups, potato salad, stuffing, or a main feature in salads. This week, we saved our tops and featured them in a romaine salad with dates, avocado, and raw almonds. The sweetness of the dates and buttery avocado cut the slight bitterness of the celery leaves and was simply divine. Enjoy!

Romaine Salad with Celery Tops, Dates, Avocado, Cucumber, and Raw Almonds

Ingredients:

1 head Romaine Lettuce

I bunch Celery Tops with leaves, rough chopped

3 large pitted Medjool Dates, chopped

1 Avocado, diced

½ Cucumber, peeled, halved lengthwise and sliced

¼ cup Raw Almonds

2 tbsp Olive Oil

1 tbsp Sherry Vinegar

Salt and Pepper to taste

Celery Tops

Directions:

Chop the head of one bunch romaine lettuce in one inch strips. Rough chop the tender tops and leaves of one bunch celery. Wash and dry in a salad spinner.

In a large bowl, mix the romaine lettuce, celery tops, chopped avocado, chopped dates, cucumber slices, olive oil, sherry vinegar, salt and pepper until the avocado slightly breaks down providing a creamy dressing.

Celery Tops Salad

Baked Kale Chips

by bristolfarms,
Wednesday, January 25th, 2012

Baked Kale ChipsOur “green vegetable” pick of the week is Kale! Hearty, earthy, and dark green with a curly texture, Kale is a superfood considered to be one of the most highly nutritious vegetables with powerful antioxidant and anti-inflammatory properties. It may be hard to swallow for some in its raw form, but makes a great addition finely chopped in salads or wilted and cooked down in winter soups. One fun way of serving kale is by making kale chips! Crunchy and slightly salted, kale chips are a healthy substitute to the ever-so-satisfying potato chip snack. Kids will love them too!

Kale Chips:

Pre-heat oven to 375°.

With one bunch kale, cut out ribs of kale leaves lengthwise by carefully gliding a knife down the right and left of the rib.

Baked Kale Chips

Pile and chop the kale leaves in about 1 inch strips, horizontally.

Wash and dry the chopped leaves in a salad spinner.

Arrange the leaves on a rimmed cookie sheet.

Drizzle 1 tablespoon olive oil on the leaves and sprinkle with salt and pepper to taste.

Baked Kale Chips

Mix the oil, salt and pepper into the leaves by tossing with hands.

Arrange oven rack to middle position, place cooking sheet with kale leaves in center of oven and bake for 15 minutes or until kale leaves have slightly browned and are a crunchy texture.

Healthy and yummy! How do you like to work Kale into your diets? We’d love to hear.

Baked Kale Chips

Carlsbad Strawberry Company

by Raul Gallegos, Sr. Director of Produce
Friday, January 20th, 2012

strawberriesThis week’s sale on strawberries, blueberries, blackberries, and raspberries is one sweet deal! 6 oz. blueberries or blackberries for $1.99 and 16 oz. strawberries and 6 oz. raspberries for $2.99!

Our strawberries are locally grown by the Carlsbad Strawberry Company in Carlsbad, California. Carlsbad Strawberry Co. has been growing strawberries at their present location (bordered by Cannon Road, the Batiquitos Lagoon and Interstate 5) for over forty five years.

The seeds of a strawberry are planted up in the mountains of Northern California in very cold weather until they are grown to a small plant called a seedling. These seedlings are then brought down to Carlsbad, and transplanted into the ground around late September early October. All strawberries are first developed from a flower, and from the flower to the actual strawberry, this process takes 30 days. After October in about 90 days or so, the plants will begin producing strawberries. The season lasts from January through July.

Plastic is placed underneath the plants to keep the strawberries from touching the dirt, to also keep the weeds to a minimum. Keeping the weeds away leaves more room for the strawberry roots to grow big and strong. Also, it keeps the temperature of the ground more warm and  strawberry plants like that; like a miniature green house.

The careful growing and processing of the strawberries being picked by hand ensures a sweet and delicious product for our customers. We’re proud to be a local partner with Carlsbad Strawberry Co. and hope you enjoy!

Limited Edition Kiku Apples

by John Savidan, Director of Produce Merchandising
Tuesday, January 10th, 2012

Kiku ApplesMeet KIKU® – Possibly the Sweetest Apple on Earth!  For a limited time only, Bristol Farms is proud to carry this very sweet and exotic apple.

In 1990 Luis Braun, an Italian fruit grower, was traveling through Japan when he discovered a branch in an orchard with apples with an attractive coloring and a particularly sweet and pleasant taste.  This unique branch that Mother Nature graced us with lead to the development of the KIKU® apple in Italy.  Now KIKU® apples are proudly grown in the U.S.A. by a select group of some of the finest farmers around.

The KIKU® apple is very exotic, with a super sweet taste, attractive ruby-red color, crunchy with firm flesh, and very juicy.   KIKU® apples stand out from the crowd; they look good and have a striped, ruby-red coloring over a large amount of the fruit.  These features all have a positive effect on your senses as you enjoy a KIKU® apple.   The KIKU® apple is great as snacks, salads and cooking.

For a limited time enjoy KIKU® and experience true “Fresh Apple Emotion”!!!

For an informative video on the KIKU apple, visit the link below. Come back and comment to let us know what you think about the KIKU apple.

http://cmiapples.com/video/kiku.html

Sweet Tango Apples – The Next Big Thing

by John Savidan, Director of Produce Merchandising
Tuesday, September 13th, 2011

Bristol Farms is proud to announce the extraordinary introduction and debut of the Sweet Tango Apple. The Sweet Tango is a cross between a Honeycrisp and a Zestar, which automatically makes for a wonderful pairing.  The Sweet Tango is perfectly balanced with both a sweet and tartness that possesses a hint of fall spices.  Our buyers state that once you try these wonderful fall jewels you will notice a well balanced and wonderful acidity which will tantalize your taste buds.  We at Bristol Farms feel we have found something special and know you will enjoy the complex flavor combinations and agree that it is unlike any other apple you may have tasted. Give them a try and let us know what you think!

Sweet Tango Apples

2011 Hatch Chile Roasting

by John Savidan, Director of Produce Merchandising
Thursday, August 18th, 2011

hatch chileAuthentic New Mexico Hatch Chiles are a favorite Southwestern chile. These chiles are named after the original growing area in Hatch, New Mexico. Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green leafy Hatch chile plants for most of the summer. Hatch chiles are a distant parent to the Anaheim chile with a meaty flesh and mild to medium hot heat.

Hatch chiles can be used in a broad range of Latin dishes. They can be easily seeded and added to soups, stews, and dips or enjoyed whole when roasted with meats or stuffed with cheese. Unlike other chile varieties, New Mexico Hatch Chiles are only available for 6 weeks each year during the months of August and September. Click here for a great recipe by Chef Jamie Gwen.

In the Southwest, it is not uncommon to see consumers buying 30 to 40 pounds of Hatch chiles at one time due to the short growing season. Then the chiles get roasted at home or even roasted in large chile roasters outside the store to prepare them for storage. The storage of these chiles handles well in the freezer and then they can be taken out as needed for recipes.

Three exciting New Mexico Hatch Chile Roasting events are being held in front of selected Bristol Farms stores. Below are the locations, dates, and times in Southern California. Although we will be roasting in three locations only, product will be available in all stores starting August 20, 2011.

Long Beach – Saturday, August 27th
8:00am – 2:00pm
2080 Bellflower Blvd.
Long Beach, CA 90815

Newport Beach – Saturday, September 3rd & Sunday, September 4th
Join us for a live radio broadcast Sunday, Sept. 4th with Chef Jamie Gwen from 8 – 10am in Bristol Farms Newport Beach.
8:00am – 2:00pm
810 Avocado Avenue
Newport Beach, CA 92660

South Pasadena – Saturday, September 10th
8:00am – 2:00pm
606 Fair Oaks Avenue
South Pasadena, CA 91030

As the providers of the New Mexico Hatch chiles, Melissa’s Produce team will be on hand to help the roasting stations at each of the Bristol Farms select locations and available to answer questions about this exciting chile variety.