The Mollie Stone's Blog
Produce
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Fig season is in full swing! It’s amazing how easy it is to incorporate figs into foods you’re probably already eating. You can literally eat figs for breakfast, lunch, dinner and even dessert!
We’ve found 7 wonderful ways for you to enjoy figs this season—be inspired:
Ever bought one of those big bag of clementines and can’t finish the whole thing? A great alternative use for them is juicing. This green juice is the perfect thing to get you going in the morning. The sweetness of the clementines helps cut the bitterness of the kale, and the carrots add even more nutrients! If you don’t have clementines, this recipe tastes just as delicious with oranges. Let’s get juicing!
We love buying carrots with the tops still attached because they’re simply just gorgeous that way. But what do you do with the tops after you’ve eaten all the carrots? Most of us just toss them in the compost or trash bin, but who knew you can eat them? Yup, they’re completely edible.
It’s California avocado season, so we have to eat ALL THE AVOCADOS, right?
But seriously, we could eat this avocado roll everyday. The sticky tangy rice brings out umami flavors of the avocado we never knew existed. If you haven’t tried avocado rolls, you should immediately! They’re fun and easy, making them the perfect economical, on-demand fix for your sushi craving.
The idea of a sweet dessert smoothie made from avocados may seem a bit strange at first, but it’s delicious – we promise! In fact, most Asian cultures only eat avocados in sweet preparations rather than savoury recipes. The avocado creams perfectly, which gives the shake a texture similar to a reallllyyy smooth frozen yogurt.
When you think of a farm, you probably imagine a green field that spans miles and miles somewhere along Highway I-5. Little did you know, there’s a thriving 2,000 square foot farm right in the heart of Berkeley. Last week we took a behind-the-scenes tour of Local Greens, a fully operational organic farm inside of a warehouse space. They currently produce over 2,000 pounds of microgreens each month! It’s quite impressive considering they only have 12 employees, most of them ..read more
Shopping locally means spending spending less time in the car and going easier on the environment. If you have walked through Mollie Stone’s produce departments, you’ll notice that we fill our shelves by “shopping” locally! By partnering with growers like Earthbound Farm, an organic farm with a 30-year heritage just down the road in San Juan Bautista, we work together to bring farm-fresh, local, organic products to you. nike lebron 12
Earth Day is coming up on Wednesday, April 22, so Mollie Stone’s and Earthbound Farm are teaming up to celebrate the entire month!
Like Mollie Stone’s, Earthbound is committed to reducing its impact on the planet. In 2015 alone, Earthbound’s organic farming operations on nearly 50,000 acres will keep over 16 million pounds of synthetic fertilizers and toxic pesticides out of the environment. nike air jordan retro Power up for Earth Day with Earthbound Farm Organic Power Greens. Power Greens are a super versatile, ..read more
Summer is quickly approaching and we’re starting to see some amazing berries in our stores.
We asked Carol Steed of Fairfield Farms for her favorite blueberry recipes. She sent us her twist on two classic ways to use blueberries. Her Blueberry Power Smoothie is a great way to start the day, and her Favorite Blueberry Pie is absolutely the perfect way to end it!
Keep reading to get Carol’s blueberry recipes.
This year we’re sourcing organic blueberries from Fairfield Farms. After visiting the farm in Pauma Valley, our produce buyer told us “the farm is beautiful, the berries are incredible, and the owners Bill and Carol Steed have passion you can feel.”
Curious to learn more about the growers behind these berries, we set up an interview with Carol. She shared their story (and a few of her delicious blueberry recipes, too).
How long have you been farming, and how did you ..read more