Fresh News

It’s the first Tuesday of October — and that means it’s National Taco Day! This Taco Tuesday, October 6, we’re honoring the endlessly versatile, endlessly delicious taco. From the crunch of a hard shell to the pillowy warmth of a soft corn tortilla, the taco is the perfect food for any occasion — ready to be filled with just about anything you love. Serve them up with Bianchini’s tortilla chips, fresh salsa, and your favorite Mexican beer, and you’ve got a fiesta.

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October is National Apple Month, celebrating the harvest, history, and delicious versatility of apples. Autumn brings bushels of orchard-fresh apples to local markets — and your Bianchini’s produce department is stocked with crisp, freshly delivered varieties right now. Stop by to explore over 25 kinds of apples, from deep red to bright green and everything in between; there’s a perfect apple for every taste.

In honor of the harvest, we’ve curated a big collection of apple-centric recipes — everything from caramel apples and apple crumble pie to quick applesauce, apple fritters, cinnamon apple bread, and autumn fruit salad.

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Cozy, savory, and made for fall.

Roast beef and melted Gruyère piled with sautéed mushrooms, caramelized onions, and fresh arugula, finished with whole-grain mustard and roasted garlic aioli on toasted sourdough. Warm, rich, and made fresh in-store.

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National Coffee Day is this Tuesday, September 29, and we can’t think of a better excuse
to pour yourself a hot cup of joe. Bianchini’s stocks a wide variety of coffees, so it’s a great
week to try something new.

Coffee’s origins are wrapped in legend, but the earliest reliable evidence of coffee drinking dates to the mid-1400s, in the Sufi monasteries around the port of Mokha in Yemen. There, monks roasted the seeds and brewed coffee much the way we still do today. Yemeni traders had brought the plant over from Ethiopia and began cultivating it at home. Legend has it that in the 1670s, a pilgrim named Baba Budan smuggled seven coffee seeds out of the Middle East strapped to his chest and planted them in the hills of Mysore, India. From there, coffee spread to Italy and the rest of Europe, to Indonesia, and on to the Americas. Today it’s the third most consumed beverage in the world, right after water and tea. It’s also a wonderfully versatile ingredient: stir it into cakes, cookies, and pies, blend it into an ice cream float, rub it on a steak, or go classic with tiramisu.

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Postseason baseball starts the very same day, Tuesday, September 29. And nothing says ballpark like a great sausage or brat. Bianchini’s takes pride in making our own sausages in-house, using only the best ingredients and finest seasonings, and crafting each one to bring out its best. Grab a few for the game and pair them with your favorite craft beer.

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Fall is here, and so are the pumpkins! Our stores have a special delivery of everyone’s favorite fall squash. The classic pumpkin is tall, round, and orange, but they come in a surprising variety of sizes, shapes, and colors. Plenty of people bake pies and treats in October, but the most popular pumpkin activity by far is carving jack-o’-lanterns. That tradition goes back centuries to Ireland and Scotland, where people carved faces into turnips and other root vegetables and set a glowing ember inside to ward off wandering spirits. Stop by on your next trip and take your pick of carving pumpkins, minis, and decorative gourds.

September is Love Local Month — and tomorrow, September 22, is National Eat Local Day! It’s the perfect excuse to cook at home and pull together a complete meal made entirely from local ingredients. Here’s one to get you started, built around Mary’s chicken.

Local Mary’s Chicken with Caramelized Carrots

Ingredients

• 2 lbs Mary’s whole chicken legs
• Kosher salt and black pepper
• 1 bunch small, thin carrots, preferably with their green tops
• 2 heads garlic, unpeeled and halved crosswise to expose the cloves
• 1 lemon, thinly sliced, seeds removed
• ½ bunch oregano, plus more leaves for garnish
• 1 cup olive oil

Directions

1. Heat the oven to 325°F and season the chicken all over with salt and pepper.
2. If your carrots came with greens, trim the tops to about ½ to 1 inch and set the greens aside for
garnish.
3. Nestle the chicken legs flat and snug in a large shallow baking dish or braising pot (about 2½ to 3
quarts). Tuck the halved garlic, carrots, lemon slices, and oregano in around the chicken, then pour
the olive oil over the top and season once more with salt and pepper.
4. Roast, uncovered, until the chicken is meltingly tender and the carrots and lemon have
caramelized — about 55 to 65 minutes.
5. Let rest a few minutes, then serve on plates or right from the dish, scattered with the reserved
carrot tops and a little extra oregano.

Tomorrow, September 22, marks the first day of Autumn quarter at Stanford — and in the whirlwind of week one, grocery shopping is easy to forget. Bianchini’s is here to help, delivering groceries straight to your student’s dorm through Instacart and DoorDash. Order their favorite foods, snacks, and drinks, and stock them up with quality meats, cheeses, milk, yogurt, frozen treats, and fresh-baked breads for quick meals between classes.

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The WNBA Playoffs tip off Sunday, September 27, and our local Golden State Valkyries are in the mix — so let’s cheer them on! Food and drink are a must at any watch party, so load up on finger foods and crowd-pleasing snacks that are easy to enjoy while you’re on the edge of your seat. Round it out with a bottle from our California Wine Month selection, and you’ve got a winning game-day spread.

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September is Love Local Month at Bianchini’s Market! For over 50 years, we’ve partnered with local farms, producers, and vintners — which is why you’ll always find local, farm-fresh produce, poultry, seafood, fine wines, craft beers, premium cheeses, artisan breads, specialty grocery, and so much more under our roof.

Experience it firsthand at our Taste Local Food Festival, where you can sample a selection of delectable products from local producers.