Vendor of the Month 

 Blue Chair Fruit Company 

 

Pre­serves Redefined

 

Blue Chair Fruit Com­pany is the pre­mier artisanal jam and mar­malade com­pany in the United States. Located in Oak­land, CA, Blue Chair has rede­fined preserving.

 

Pied­mont Gro­cery will be closed on Monday, May 26th in honor of Memo­rial Day.

 

So, please get your shop­ping done early, so our cus­tomers and employees can spend the hol­iday with family and friends.

We are open seven days a week: Monday through Sat­urday 9 AM to 8 PM, and Sunday 9 AM to 7 PM.

 

The age of the dismal mixer is over.
-Finan­cial Times  

 

These award win­ning mixers taste clean, subtle, and are bal­anced with authentic fla­vors and champagne-style car­bon­a­tion.  

 

Try a mixer that is just as good as the spirits you're pairing them with: tonic waters, ginger ale, bitter lemon, sparkling lemon and club soda. Highest-quality Ingre­di­ents are sourced from small spe­cialist sup­pliers all over the globe.

Visit our website for the link to some delicious cocktail recipes... 

 

 

Good Things Come To Those Who Wait

Six years ago, when we moved into our cur­rent house, one of the first things we did (even before fixing the doors) was plant a fruit orchard on the Front 40 of our lot.

 

We orig­i­nally planted 12 trees: 2 Peach, 2 Nec­tarine, 1 French Prune, 1 Sekel Pear, 2 Cherry, and 4 Apple. It's been a painful process, often because we think we kinda know what we are doing-but we really don't.  

 

Most of the time we just get lucky.

 

We lost one of the Peach trees to gophers, and have gone through mul­tiple rounds of peach leaf curl. Last year we had quite a few prunes and appar­ently they were quite tasty. At least the squir­rels thought so-since they ate them all.

 

This year things are looking up. The trees are bigger, and loaded with early signs of a decent crop: espe­cially the Nec­tarine. It looks like we might actu­ally get to har­vest some of it. (Quick, some­body knock on wood!)

 

We usu­ally head out to Brent­wood to do our peach and nec­tarine picking this time of year, but I am hoping we can just eat our own crop. I have a feeling we will still end up in Brent­wood. Peaches and nec­tarines do not last long in our house.

 

In the mean time I am keeping watch on the trees, and antic­i­pating that first juicy, sweet bite. I am looking for­ward to a summer of recipes like this one from Michael Symon's cook­book Car­ni­vore. The chicken is good, but the real reason I make this is for the peach salad. It's such a great match for any­thing grilled

 

Read the rest of the article and get the recipe...