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Produce

A 3-course menu featuring Citriburst Finger Limes

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With their lemony-limey-grapefruity-citrus flavor, Citriburst Finger Limes can be enjoyed in any course, any time of day and especially stand out with seafood and desserts. To demonstrate the incredible versatility of finger limes, we used recipes from Shanley Farms to create this Citriburst 3-course dinner menu:

To drink: Citriburst Finger Lime Mojito Appetizer: Oysters on the Half Shell with Citriburst Finger Lime Mignonette Main course: Salmon with Bok Choy in Parchment Paper Dessert: Citriburst Finger Lime Pie

Keep reading for the recipes and get ready ..read more

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Specialties

New To Our Shelves: Top 10 for September

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The variety of products grows weekly at Mollie Stone’s! Our buyers work around the clock to ensure your selection includes the latest and greatest in emerging food trends. Our Natural & Specialty Buyer, Tamira, shared 10 of her favorite new items that have appeared on our shelves this month.

1. So Delicious Cashew Milk Smooth and satisfying So Delicious Cashew Milk is dairy, soy and gluten free. Cashews are a great source of iron, phosphorus, selenium, magnesium and zinc. Try Unsweetened Original ..read more

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Produce

Red, White and Blue Salad, plus more endive salad ideas

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With a great crunch and subtle bitterness, endive is perfect for refreshing salads year-round. It lends well to most salad ingredients: flavorful dressings, toasted nuts, assertive cheeses like Pt. Reyes Original Blue or Stilton, and proteins like grilled steak or seared Ahi tuna. We also love the sweet & savory sensation from adding a fruit that’s in season, such as Bartlett pears, apples, Satsuma mandarins, pink grapefruit, heirloom tomatoes or creamy California avocados.

The recipe for this delightful Red, White & ..read more

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Produce

Endive Appetizer Recipes

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Endive has a lovely presentation for finger foods and appetizers as a healthy, versatile and delicious substitute for crackers. Endive leaves are the perfect bite sized vessel for any prepared salad or dip.

California Endive Farms shared several of their favorite appetizers with us – keep reading for recipes!

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Produce

We adore endive for its nutrition, versatility & easy preparation!

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Whether you use red or white – or a combination of each, which always looks especially stunning – the small, slim endives have a natural elegance and are available at Mollie Stone’s year-round for everything from backyard BBQ summer salads to holiday appetizers for entertaining.

No Need to Wash – Great Raw or Cooked

Once you’re ready to use endive, there’s no need to wash it. The leaves have not been exposed to soil and are harvested and packed under sanitary conditions. ..read more

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Produce

Meet the Grower: Rich Collins of California Endive Farms

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In the spring of 1831 Jan Lammers returned from the Belgian War of Independence to his farm near Brussels where he had stored chicory roots in his cellar while he away. He had intended to dry and then roast them for use as a coffee substitute. However, his chicory roots, having rested several months in the dark, damp confines of his cellar had achieved a different result. They had sprouted small, white, leafy shoots from the top of the root. ..read more

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Produce

What is Endive?

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Endive (pronounced “on-deev”) is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness – great served raw or cooked.

So Special…It’s Grown Twice

Endive is one of the most difficult vegetables in the world to grow, requiring a two-step growing process before it is ready to be enjoyed. The first growth takes about 150 days in the field, where the chicory grows ..read more

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Produce

What are Moon Cherries?

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The flavor of these last-to-harvest cherries may be out-of-this-world, but these delicious cherries aren’t grown too far away from Mollie Stone’s. Available now, “moon cherries” come from Stemilt Growers in Wenatchee, WA. They are grown at fourth generation cherry grower Kyle Mathison’s Amigos Orchards, which is located 3,000 to 3,500 feet above sea level – literally a half mile closer to the moon.

Keep reading to learn more about these sweet Moon Cherries!

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Deli

Recipe: The Buffalo Flyer Sub

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A little savory spice, a little sweet…and totally delicious!

Our August Sub of the Month is the Buffalo Flyer, made with flavorful sliced Buffalo Chicken, savory cheddar cheese, sweet honey mustard and a layer thinly sliced green bell peppers for crunch.

Try the Buffalo Flyer at Mollie Stone’s Deli this month, or read more to get the recipe so you can make it at home anytime!

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Produce

Plumcots and Pluots (plus stone fruit recipes!)

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Plumcots and pluots are both hybrids of a plum and an apricot, and are relative newcomers to the summer stone fruit club. Plumcots, a 50-50 cross between plums and apricots, were developed by horticulturist Luther Burbank. The name “pluot” was trademarked by plant geneticist Floyd Zaiger, who originated the hybrid fruit (75% plum and 25% apricot) about 20 years ago.

Keep reading for more info & recipe ideas!

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