Fig Fest 2015 has begun! Go Figs!

Here are the varieties of figs you’ll find in store:

Calimyrna A lovely shade anywhere from green-yellow to yellow with amber pulp, this one has a slight vanilla flavor.
 
Brown Turkey — The sweet one, with a taste of hazelnuts. You’ll also notice its purple-violet color right away.   

Black Mission — Almost black in color with strawberry-red pulp and a meaty flavor.
 
Kadota — Grown in limited quantity for the California fresh market, these feature a slight vanilla flavor.
 
Sierra — This newer variety is only about 10 years old and has a strong resemblance to the Calimyrna, and it’s the perfect fit for your cheese platters.
 
Tiger Stripe — So named for its green and yellow “tiger” stripes with a slightly raspberry flavor. 

Next, a little history. Figs mostly likely originated in the ancient Arab world. Fast-forward a few centuries, and figs found their way from the West Indies, Greece, and France to the Southeastern United States where they were primarily decorative yard trees. Missionaries brought figs to California in the late 1700s, and just a century later, the commercial fig industry was born. (Fig Newtons, anyone?)

Now that you know a little about you’re getting, here’s how to choose the best of the best. 

  • Select plump, fragrant figs that have a little give when touched.
  • The fruit should be soft and yielding to the touch, but not mushy.
  • Handle fresh figs carefully. They are fragile and bruise easily.

We know it’s tempting to nosh on your fresh figs on the way home, but save some. We promise you’ll find a recipe in our online database that will make waiting so worth it! 

Fig Fest 2015 has begun! Go Figs!

Here are the varieties of figs you’ll find in store:

Calimyrna A lovely shade anywhere from green-yellow to yellow with amber pulp, this one has a slight vanilla flavor.
 
Brown Turkey — The sweet one, with a taste of hazelnuts. You’ll also notice its purple-violet color right away.   

Black Mission — Almost black in color with strawberry-red pulp and a meaty flavor.
 
Kadota — Grown in limited quantity for the California fresh market, these feature a slight vanilla flavor.
 
Sierra — This newer variety is only about 10 years old and has a strong resemblance to the Calimyrna, and it’s the perfect fit for your cheese platters.
 
Tiger Stripe — So named for its green and yellow “tiger” stripes with a slightly raspberry flavor. 

Next, a little history. Figs mostly likely originated in the ancient Arab world. Fast-forward a few centuries, and figs found their way from the West Indies, Greece, and France to the Southeastern United States where they were primarily decorative yard trees. Missionaries brought figs to California in the late 1700s, and just a century later, the commercial fig industry was born. (Fig Newtons, anyone?)

Now that you know a little about you’re getting, here’s how to choose the best of the best. 

  • Select plump, fragrant figs that have a little give when touched.
  • The fruit should be soft and yielding to the touch, but not mushy.
  • Handle fresh figs carefully. They are fragile and bruise easily.

We know it’s tempting to nosh on your fresh figs on the way home, but save some. We promise you’ll find a recipe in our online database that will make waiting so worth it! 

High Road Garlic Ice Creams

 Both are a mouthful in the tastiest way. Made with combinations of poached garlic, garlic butter, spicy cayenne pepper, crunchy toffee, and crunchy nuts, you’ll forego the bowl and eat these by the pint.

All Summer in a Jar … or in a Freezer-Safe Container

Every year after certain fruits go out of season, I find myself wishing I had “put some up.” That’s what my grandmother used to call the full-on canning/drying/pickling process she drafted us into helping with during summer visits.

But I don't mind telling you: I only did that the old-school way because my Nana made me. I figure there has to be an easier way. Big thanks to The Kitchn for stepping in to save me.

The easiest methods for me turned out to be Freezing and Drying.           

Freezing 
Before freezing, do some prep work now to make it easier on yourself later.

  • Wash fruit, then arrange in a single layer on a clean towel to dry. Make sure your fruit dries completely to avoid freezer burn.
  • Prep the fruit according to how you plan to use it later. Slice it; remove cores, pits, skin, or rinds. Smaller berries like blueberries and raspberries can be left whole.
  • Line a baking sheet with parchment, and place your fruit on top. Be careful not to overlap the fruit.
  • Freeze until solid, then pack in freezer-safe containers using a spatula.

Your fruit will keep for about three months, and you can use it without thawing!  

Drying
I am a big believer in The Oven. Mainly because I can turn it on, set the timer, and walk away. Which makes this method perfect for me.

The Kitchn offers a few options that differ in how long they take. I chose the 8-hour option. It’s super-simple:

  • Put your oven on the lowest setting.
  • Place fruit on a baking sheet and let it do its thing until you get the taste and texture you want. 

These simple methods will let you enjoy summer fruits almost all winter! 

All Summer in a Jar … or in a Freezer-Safe Container

Every year after certain fruits go out of season, I find myself wishing I had “put some up.” That’s what my grandmother used to call the full-on canning/drying/pickling process she drafted us into helping with during summer visits.

But I don't mind telling you: I only did that the old-school way because my Nana made me. I figure there has to be an easier way. Big thanks to The Kitchn for stepping in to save me.

The easiest methods for me turned out to be Freezing and Drying.           

Freezing 
Before freezing, do some prep work now to make it easier on yourself later.

  • Wash fruit, then arrange in a single layer on a clean towel to dry. Make sure your fruit dries completely to avoid freezer burn.
  • Prep the fruit according to how you plan to use it later. Slice it; remove cores, pits, skin, or rinds. Smaller berries like blueberries and raspberries can be left whole.
  • Line a baking sheet with parchment, and place your fruit on top. Be careful not to overlap the fruit.
  • Freeze until solid, then pack in freezer-safe containers using a spatula.

Your fruit will keep for about three months, and you can use it without thawing!  

Drying
I am a big believer in The Oven. Mainly because I can turn it on, set the timer, and walk away. Which makes this method perfect for me.

The Kitchn offers a few options that differ in how long they take. I chose the 8-hour option. It’s super-simple:

  • Put your oven on the lowest setting.
  • Place fruit on a baking sheet and let it do its thing until you get the taste and texture you want. 

These simple methods will let you enjoy summer fruits almost all winter! 

Sandwiches: The Coolest Thing for Back to School

It's easy to get caught up in buying clothes and supplies for the "Fall." (See what I did there with the "fall"? Because it's still 8 million degrees in August.) But don't forget to stock up on your back-to-school food supplies as well! 

August is National Sandwich Month, and who doesn't love a good sandwich? They're good for grown-up lunches and kid lunches, alike. I mean, really: be honest, adults. How many times have you had a PB&J and thought it must literally be the best thing in all the world? 

Take a look at our Prepared Foods section. Our Chefs are not only stars at crafting quinoa salads and cowboy casseroles. They also make a mean sandwich, using only the freshest ingredients for flavors both traditional and in combos you might not even think of! 

See what these do to your appetite: 

  • Grilled Chicken, Fig & Bleu Cheese
  • Ham & Pear Panini
  • Turkey, Bacon with Chipotle Mayo
  • Turkey, Brie & Strawberry
  • Avocado Delight
  • Fresh Mozzarella, Tomato & Basil
  • Roast Beef & White Cheddar 
  • Corned Beef & Pastrami on Rye 
  • Turkey Havarti 
  • Apricot Chicken Salad 
  • Peanut Butter & Jelly
  • Roast Turkey & Cole Slaw
  • Smoked Salmon with Arugula on Brioche
While quantities may vary by store, so does variety! Our Chefs have created more than 30 different sandwiches! Which, incidentally, is enough to try a new one every day of the month. 

Sandwiches: The Coolest Thing for Back to School

It's easy to get caught up in buying clothes and supplies for the "Fall." (See what I did there with the "fall"? Because it's still 8 million degrees in August.) But don't forget to stock up on your back-to-school food supplies as well! 

August is National Sandwich Month, and who doesn't love a good sandwich? They're good for grown-up lunches and kid lunches, alike. I mean, really: be honest, adults. How many times have you had a PB&J and thought it must literally be the best thing in all the world? 

Take a look at our Prepared Foods section. Our Chefs are not only stars at crafting quinoa salads and cowboy casseroles. They also make a mean sandwich, using only the freshest ingredients for flavors both traditional and in combos you might not even think of! 

See what these do to your appetite: 

  • Grilled Chicken, Fig & Bleu Cheese
  • Ham & Pear Panini
  • Turkey, Bacon with Chipotle Mayo
  • Turkey, Brie & Strawberry
  • Avocado Delight
  • Fresh Mozzarella, Tomato & Basil
  • Roast Beef & White Cheddar 
  • Corned Beef & Pastrami on Rye 
  • Turkey Havarti 
  • Apricot Chicken Salad 
  • Peanut Butter & Jelly
  • Roast Turkey & Cole Slaw
  • Smoked Salmon with Arugula on Brioche
While quantities may vary by store, so does variety! Our Chefs have created more than 30 different sandwiches! Which, incidentally, is enough to try a new one every day of the month. 

Visit Our Job Fair at Our Dallas Lovers Lane Store

Here's how it works:

  • Check in for the Job Fair at the Information Desk. 
  • Applicants must be 18 or over to apply. 
  • No résumé is necessary.
  • Each applicant will complete a 5-minute screening with our hiring team, which will include questions about your availability and salary requirements. 
  • The Job Fair is for open positions at our Dallas Lovers Lane location only

We are seeking to fill full-time and part-time positions in the following areas:

  • Cashier
  • Parking Lot Attendant
  • Beer & Wine
  • Healthy Living
  • Food Demo
  • Dishwasher
  • Chef's Case
  • Coffee Bar
  • Meat Cutter
  • Market Sales
  • Bread Production
  • Bakery Sales
  • Kitchen Production
  • Chef Instructor
  • Custodian
  • Deli 
For more details about our open positions, please visit our Careers page.

We look forward to meeting you, and good luck! 
 

Creamy Hatch Lime Cheesecake

Our Bakery Experts wanted to create something brand new for our big 20th Hatch Festival, and did they ever!

Our master bakers roasted hot Hatch chilies to tender perfection, diced them, and folded them into a thickly smooth blend of sour cream and cream cheese —and  a dash of fresh lime juice—for a perfectly balanced amalgam of complimenting flavors.

To top it all off, or bottom it all off, we should say, the whole combo is baked on a golden graham cracker crust.

It’s the perfect after-dinner cool down for those spicy summertime Tex-Mex meals. This, and a margarita.