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Easter Essentials

It’s almost Spring, which not only means warmer weather (YAY), but that Easter is on the way! It’s time for family and  friends to gather together in joy and celebration!  In addition to spending time with loved ones, many of us find ourselves looking forward to the food and drink as well. Maybe you are hosting and have no idea what you want to serve. Or maybe you are stuck on what to bring to your Easter event. We are here to help with some awesome ideas including  great non meat options for Lent. Wow your guests with some of these great products. Whatever you are looking for, we have you covered.

Featured Non Meat Meals

We have many non meat meals available in the market for Lent. It was hard to narrow down just a few to  feature, but we did it! Here are four popular non meat options, brought to you by our own Chef Michael!

Linguini and Clams– This  delicious and filling dinner is comprised of linguini, chopped clams, grape tomatoes,  lemon juice, basil, olive oil, salt, and pepper.

Shrimp Chiffa Amarillo -A new featured item for Lent from Chef Michael. It is a Peruvian Chinese fusion dish made with shrimp, seasoned Spanish rice, peppers, bean sprouts , and Zocalo sauce (comprised of  aji amarillo chili, goldenberry, onion, olive oil, apple cider vinegar, garlic, passionfruit, seasalt, black mint, oregano, black pepper, aji ayucllo chili, and citric acid). It is unique and worth a try!

Stuffed Shells – These are perfect for even the pickiest eaters!  They are traditional pasta shells filled with ricotta cheese and spices, and topped with mozzarella , marinara sauce and parsley. They are loved by both adults and children!

Eggplant Parmesan– This is a great veggie option, and very similar to chicken parm- minus the chicken! It features yummy breaded eggplant, and is topped with marinara sauce and mozzarella cheese!

All of these entrees come in microwave safe containers. Just remove the plastic lid and heat. This makes clean up a breeze!


What should you offer adults to drink on Easter? Or bring with you to your Easter celebration?  We have selected semi dry, semi sweet and sweet beverage options, so try one or all three! These also pair well with the cheeses mentioned below.

Semi Dry Selection: Celebration  (Perfect for your own celebration like the name suggests!) is a semi dry apple wine made from our own apples.  

Semi Sweet Selection: Our semi sweet pick is also our newest hard cider, called Crosby Black Currant. It’s a semi sweet hard apple cider with black currants.  It is very unique and has both a wine and cider taste. If you haven’t had a chance to check it out yet, now is the perfect time!

Sweet Selection: Apple Raspberry Blush is a sweet wine made with our own apples and raspberries perfectly blended to balance their taste.



There are so many different types of amazing  cheese in the world, why not select a few for an Easter cheese board?  We tasked our talented cheese monger, Max to select four different options that pair well together and are great for Easter! They complement each other on a cheeseboard, and also go well  different foods. Try:

  1. Lamb Chopper from Cypress Grove, a pasteurized Sheep’s Milk that makes a great grilled cheese and tastes delicious melted with mushrooms and polenta. It has a smooth pleasing texture and is only aged three months.
  2. Bucherondin from Sevre Belle, a pasteurized goat’s milk which goes great on a salad. It is known for having a thick cheesecake like consistency. It has a mild goat flavor, and finishes with a lemony flavor.
  3. Seahive Cheddar from Beehive Cheeses, a pasteurized cow’s milk that pairs well with fresh fruit such as apples, berries or pears. It is hard rubbed with honey and Redmond RedSalt, which gives it both a sweet and salty taste.
  4. Great Hill Blue from Great Hill Dairy, a raw cow’s milk, is great with pears, red grapes and crackers. It is a fully flavored and smooth tasting cheese.


Featured Dinner Idea

Aren’t sure what to make for dinner? This year, how about serving a traditional, delicious ham for Easter, complete with potatoes and asparagus for sides?  

We will have our apple wood smoked half hams from Boars Head available in the market for Easter.  They come packed full of great flavor, so you don’t need to add anything , unless you want to! Then grab some asparagus from our produce section.  (We patiently are awaiting for our own asparagus to be available in the market. There is a small chance we may have it for Easter, but this is completely dependent on warmer weather). Asparagus is a great healthy low fat addition to your Easter dinner. It’s low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K.  There are so many different things that you can do with it, and you can feel good knowing you are eating something tasty yet healthy.  Try tossing asparagus with some olive oil, grated parmesan cheese, salt and pepper before serving for great added flavor.

For your second side, select some of our potatoes!  There are so many ways to prepare them, the possibilities are endless.  In fact, check out this awesome recipe. This family favorite side-dish combines potatoes, cheese, and onions. For a different take, use cream of mushroom soup instead of chicken bouillon.



   Makes 8 Servings                    

  • 50 pounds Potatoes
  • 2 Onions
  • 0.25 cups Water
  • 2 tablespoons Chicken Bouillon Granules
  • 2 cups Cheddar Cheese
  • 2 cups Sour Cream
  • 0.75 cups Breadcrumbs
  • 2 tablespoons Butter
  • Dash of Paprika


Cook potatoes; peel and slice ¼ in thick. Set aside. Place onions, water and bouillon in a saucepan; bring to a boil, then simmer 5-7 minutes or until onions are tender. Drain and set aside. Combine cheese and sour cream. In a greased 2-1/2 qt baking dish, layer half the potatoes, onions and cheese mixture. Repeat with remaining ingredients. Combine crumbs and butter; top potato mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees for about 20 minutes or until heated through. Garnish with chopped fresh parsley and several onion rings, if desired. 


The bakery produces so many wonderful treats to make your dessert truly stand out. Our staff pick for a great Easter pie is our Apple Raspberry pie! This pie combines apples and raspberries under one flaky delectable crust. It also pairs wonderfully with our own Apple Raspberry Blush wine.

We are excited to once again have our hot cross buns in the market! We only carry them for Easter, so come get some before they are gone! A hot cross bun is a spiced sweet bun made traditionally with currants or raisins. Ours are made with raisins and candied orange peels, making them a little more unique. They are then topped with crosses of vanilla icing, and can be served hot or cold. Try cutting them in half and adding butter, for even more flavor!


Hopefully these ideas relieve some of the holiday stress, and will leave you with lots of time to relax! Make Bishop’s your one stop shop destination this year for all of your holiday needs. From the whole Bishop’s staff and family to yours, we wish you a Happy Easter!


Technology can have a mind of its own and it tends to stir the pot at the most inconvenient time!! Enhancing customers’ experience in the Farm Market, transactions at Pick Your Own, online pie orders… you name it! Most of the time these variables cannot be controlled, but we do stand a chance thanks to our IT guru, Paul!! Sometimes it can just be his mere presence standing over your computer. More often than not, it is his experience, patience and problem solving ways that help us 24/7 at Bishop’s Orchards!

Paul started working at Bishop’s Orchards in 2015 with over 20 years of experience as an IT Professional. Previous to Bishop’s, he founded JP-JetNet (later merging to ITG), a computer networking support company. With a degree in computer science from Quinnipiac University, Paul has always continued his education by researching and reviewing the latest technology. Throughout the year, he continues to enroll in programs and conferences to stay current and aid in his self-taught ways.

At Bishop’s his primary focus is growing the IT infrastructure, aiming to provide employees with as many IT services deemed necessary for security and fluidity. “The business is constantly evolving and it is my goal to continue to support the visions of Bishop’s management, and forecasting trends,” says Paul Genovese. “This pertains to all aspects of the business, from Pick Your Own to farm market transactions. One of the biggest priorities was to provide a reliable point of sale environment to a remote locations like our Pick Your Own fields.” Outside of work Paul enjoys brew hopping and heading up to Vermont to see his son for a many ski runs down the mountains.

Pumpkin Tips

Carve out the bottom
It’s custom to cut a hole at the top of your pumpkin before cleaning out the guts and carving it. Wait! Removing the stem of any fruit or vegetable will cut its life short. Your pumpkin will keep fresh much longer if you cut the bottom or back of the pumpkin. Not only does this keep the stem intact, but moisture also can’t collect on the bottom causing a quicker rot.
Clean your pumpkin
Use a large spoon or ice cream scoop to remove the guts and seeds. Scrape the sides to remove as much of the soft walls of the pumpkin as possible. Then, clean the inside with a solution of 1-tablespoon bleach and 1-quart water. Bleach kills bacteria helping to stave off mold and rot.
Let your pumpkin dry out
Cleaning your pumpkin is hard work. Take a break and let it dry inside before carving your design. Don’t set your pumpkin outside to dry. The elements could make it decay quicker. Speed up the drying process with a towel or a fan set to a low speed. Leave your pumpkin in a cool, dry space. Don’t use a blow dryer. Heat will speed bring on the rotting process.
Lock in moisture
After carving, put petroleum jelly on the carved edges and the inside of your pumpkin. This will keep it moisturized ensuring the pumpkin stays fresh longer. Vaseline alternatives include: vegetable or olive oil, clear spray paint, and white glue.
Bring your pumpkin back to life
If your pumpkin has begun to shrivel, soak it in an ice water bath. Submerge your pumpkin in ice-cold water for up to two hours. You can add a small amount of bleach to the water to defend against mold. After the bath and before going back on display, apply moisture to the edges and inside using petroleum jelly or oil.

Everyone’s Favorite is Back!!

It is officially everyone’s favorite time of the year! Fall is here and the farm is so excited! Pears and apples are currently being picked, with our Pumpkin Patch now also being open. While pumpkin picking has just started, pear picking will be coming to an end by early October. Pears are being picked on weekends when we are at our Main Orchard off of New England Road. Pears being picked include Bosc and limited Bartlett. Our pears come in various sizes, shapes and colors. Bartlett’s are generally juicy, sweet and excellent for eating, canning and cooking. Bosc pears are crisp with a rougher skin and best for eating and cooking. Pears actually ripen best off the tree so you want to make sure you pick them when they are mature but not ripe. Make sure to store your pears at room temperature as they will ripen in a few days.

Overall the start of Apple Picking has been slow, with varieties available to pick being approximately a week behind. Apple picking is everyday with field locations in Guilford changing, and our Northford Orchard available for apple picking on weekends only. This past weekend we were finally able to open our fan favorite Macoun Apples for Pick Your Own. Other apples that have been available are Daybreak Fuji, Cortland, Autumn Gala, McIntosh, Red and Golden Delicious. We grow approximately 20 varieties, carrying the season through late October. With all our apple varieties, you are sure to find something that suits all your needs, whether it be for cooking, gifts, or a quick snack on the go!

Apples will keep for months if you store them properly, so make sure to stock up!  Inspect all apples for bruises, cuts, and soft spots. Only perfect fruit is suitable for storage. Sort the apples by size: small, medium and large. Since large apples don’t store as well, this will make it easy to ensure that they get eaten first. It’s also a good idea to sort your apples by variety. Different apples ripen at different rates, so if you store each variety separately, it’ll be easy to eat the early ripeners first, while saving the slow ripeners for later. Place the sorted apples in boxes or baskets. To maximize their storage life, wrap each apple in newspaper before you place it in the basket. If one apple goes bad, the paper will protect the other apples from coming into contact with it. Store your apples in a cool basement, garage, shed, fruit cellar or refrigerator. Check regularly for signs of spoilage, and remove any rotten apples before they have a chance to spoil the lot. If you follow these instructions you will most definitely be able to enjoy using these apples for homemade desserts for Thanksgiving! We have plenty of recipes online so check out our Bishop’s Cookbook. Here are a few favorites:

Apple Skillet Pancake


  • 2 apples
  • 2 tablespoons sugar
  • 2 ½ tablespoons butter
  • 3 egg
  • ½ cup milk
  • ⅓ cup cornmeal
  • ¼ cup all purpose flour
  • ¼ teaspoon salt
  • 1 cup cheddar cheese


Preheat oven to 425 degrees F. Toss apples with sugar. Reserve. Melt the butter in a 9” or 10” cast iron skillet and remove from heat. Beat eggs and milk in a bowl with 1 tablespoon of the melted butter. Combine cornmeal, flour and salt in a separate bowl and whisk in egg/milk mixture until smooth. Put skillet back on heat and sauté the apples in the remaining butter. After 2 or 3 minutes, before they get mushy, spread the apples evenly in the pan and gently pour on the batter. Put skillet in oven and bake for 15 to 20 minutes until firm and puffy. Loosen with a spatula and invert onto an ovenproof platter. Sprinkle with grated Light Cheddar Cheese and return to oven to melt.

Apple, Sausage & Parsnip Stuffing with Fresh Sage


  • 1 ½ pounds Italian sausage
  • 6 cups onions
  • 2 cups celery
  • ¾ cup butter
  • 3 pounds apples
  • ¾ cup sage
  • 1 ½ pounds sourdough bread
  • ½ cup chicken broth
  • 2 pounds parsnips


Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes. Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper. Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate). Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

Pear Crumble Pie


  • 1 pie crust
  • 1 cups sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon rind
  • 7 cups pears
  • 3 tablespoons lemon juice
  • ½ cup all purpose flour
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ cups butter


Combine 1/2 cup sugar, cornstarch and the lemon peel.  In a large bowl sprinkle pears with lemon juice. Add sugar mixture to pears; toss to coat fruit.  Fill a pastry lined 9 inch pie plate with the pear mixture. To make topping combine flour, 1/2 cup sugar and spices.  Cut in butter until mixture resembles coarse crumbs. Sprinkle crumbs over pear filling. Cover edge of pie with foil. Bake in preheated 375 degree oven for 25 minutes.  Remove foil, bake for an additional 25 to 30 minutes or until pie is bubbly and crust is golden. Cool on a wire rack before serving.


In 1998 Jeremy Waldman walked through Bishop’s Orchards’ doors at the age of 21. Previously he was working at Frank’s Nursery and Crafts in Branford, where he worked for Randy Perham, our current Grocery Team Manager. His youthful energy and charisma made him stand out and he quickly became part of the team. Who would have thought that Randy would be the one to hire Jeremy at both Frank’s Nursery and Bishop’s Orchards, and now having worked 20+ years together?! Over time Jeremy worked his way up within the Bishop’s rank. Being a utility player worked in his favor, landing him positions as the Assistant Produce Manager, Fresh Grocery Manager, Front End Supervisor and Assistant Store Manager. Jeremy’s current position is Market Team Manager, a title he has now held for 8+ years.

As the Market Team Manager, Jeremy is responsible for maintaining most of our staff. From hiring and training new employees, to keeping the current employees happy and safe, he is the Au Pair! “The one part of my job that I get a fair amount of joy out of is bringing in the new employees and really preparing them, I guess you could say, for the rest of their lives. Moreover, having somebody that you can see has some deficiencies, whether it be, their shy or their work habits aren’t great, being able to transform those employees in to active, productive team members, for me, that is the most important part of my job.”   

Jeremy acknowledges the fall season as the time of year when the most attention and accommodation is needed. There is a huge increase in foot traffic, which means there is a need for more employment than usual. The process of hiring new employees for the fall, begins in early August. Swamped with resumes and interviews, Jeremy’s biggest challenge that he faces is making sure to monitor the staff on a day to day basis, evaluating their work while also providing the affirmation to keep them happy and safe. There is nothing he loves more than finding employees that are looking to sink their roots into the company, furthering their growth both professionally and personally. “The business has already grown immensely since we started in 1871, but there is still plenty of room left to grown,” says Jeremy. “The potential to do other things is incredible, it just comes down to facilitating those means.”

Jeremy, alongside additional management staff, look forward to one day possibly incorporating a deli, outside ice cream stand or another expansion on the farm market. “There are so many things we do well and that we can continue to expound on. The team and support the company has right now, is making a huge difference and we are all excited to see the direction we are headed.”

A NEW Generation!

As a family owned business, generational growth is a key component to our sustainability. Over the winter, a pivotal transition occurred here at Bishop’s Orchards. 6th generation family members Sarah Bishop DellaVentura and Carrie Bishop Healy were promoted and took over new roles as the Chief Operations Officer and Chief Financial Officer.

Sarah has been with the company since 2007, where she started as the company’s Marketing Director and Pick-Your-Own Manager. Her background is in Business and Marketing, having worked for agencies in Boston and Fairfield County! As the new Chief Operations Officer, Sarah will oversee all Operations and Strategic Growth, both on the Retail and Farm side. Carrie moved back from Boston and joined the company in 2014.  She worked for seven years in corporate Accounting and Auditing for two different companies, prior to finally making the move back home. With her new position as the Chief Financial Officer, she will deal with the administrative side of the business, overseeing the Finance, HR and IT Departments.

Sarah and Carrie’s message to the business and community speaks volumes towards their hope for the company’s future:

“As members of the next generation stepping into this next level of leadership, we are excited for the future and what is to come. We have watched this business evolve over the years and we take pride in continuing what generations before us have built. We are committing ourselves to the business as well as each of you. As a family business, six generations in, we want to continue to carry on the business for future generations with the high reputation and regard that we always have both to our employees and community.”

Sarah and Carrie have exhibited dedication, hard work and growth in their time thus far in the family business. Their passion and vision for the farm and business mirror everything the business stands for… all things “family, food and recreation!” Bishop’s Orchards is sure to see exciting new things in the future, all of which will contribute to our growth and success within our community!

Farm Feature: Anderson Farms

You know that delicious farm fresh spinach that comes to Bishop’s Orchards around the beginning of May? It’s a customer favorite, and for good reason. Not only does it come straight from Anderson Farms in Wethersfield, CT, but it is about as farm fresh as it gets. Andersoanderson farms vegetable standn Farms has been a family run business since 1856, and they’re still going strong. With over 156 acres of land, they grow around 30 different fruits and vegetables that they distribute all over the state and sell at the market stand right on the side of the road by their farm in Wethersfield.

From their most popular items like corn (90 acres), spinach, beets and squash. To beans, melons, tomatoes, strawberries, peppers and more, neighbors and customers from all around sit on the edge of their seats for the release of their seasonal favorites. Especially when it comes to the spinach from Anderson Farms. Customers can’t wait to get their hands on it because yes, it’s that good.

They begin to plant in April and go through May and June. Once July and August hit, they stop due to the hot temperatures, but once it cools down, they start planting again through October. Anderson Farms grows two different types of spinach – winter over spinach and regular. Winter over spinach goes dormant in the winter while regular spinach can keep in the cooler spring and fall temperatures.fresh spinach from anderson farms

For those of you wondering whether the spinach is organic or not, the good news is they keep the spraying to a minimum, if any at all. “For the most part, the spinach isn’t sprayed at all. If a disease appears then we may spray, but the spinach is pretty much organic,” said family member Craig Anderson. They even pick it by hand and wash it by hand – leaving it clean of dirt and sand.

We are proud to feature Anderson Farms and their produce in our market. It may be a customer favorite, but it’s also one of ours. If you’re interested in purchasing any of these farm fresh items, take a drive up to Wethersfield and stop by their farm stand, open daily with different seasonal items. Or, come in to Bishop’s Orchards and see what’s in season. You can expect beets, radishes, and beet greens, with corn coming late in the Fall!

How to Use Your Fresh Herbs: Basil

Now that our potted herbs are available in the market, it’s time to start thinking about what to do with them and how to tend to them. Each one is different and there’s actually a ton of different uses that extend beyond cooking. For this reason we’ve created this herb blog series – so you can know how to not only pick out and take care of your herbs, but how to use them in ways you may have never thought of before. First up on the herb list: Basil.

How to Harvest
When picking out your basil plant you want to look for bright green leaves, avoiding any that may have black, brown or yellow spots Once at home, putting it in a sunny kitchen window will give it the perfect amount of sunlight to produce more leaves. When you decide to use it, pinch a few leaves off at a time on a regular basis so the plant can fill out.

farm fresh basil plants

How to Use It
Now that you’ve picked out your basil plant, it’s time to use it! Here are a few different ways you can benefit by adding it into your lifestyle:
1. Pesto – This is one of the most common uses for Basil and goes great on pasta, pizza, salads, meat and fish!
2. Drinks – Adding a little basil to your cocktail could be exactly what you need this summer to cool down. You can even add it to non-alcoholic drinks as well! Check out our drink recipes for some inspiration.
3. Headache Relief – Basil is a healing herb and can be used as a natural muscle relaxant. This also means it can be used to relieve headaches and sinus pain. You just need the steam from the plant. All you have to do is boil some water, put in a few basil leaves, and place a towel over your head. Breath in deeply for 5-10 minutes and inhale the steam.
4. Calming Bath – The antiseptic properties in basil will keep your skin soft and free from infection. Just add some leaves or oil to your bath to see the effects.
5. Essential Oil – Making your own basil essential oil can have many health benefits. From nausea, indigestion, respirator problems, stress and more, basil can be used to relieve many common health issues.

How to Store it
There’s a couple different options when it comes to storing your basil plants. One would be to put the cut stems in a container of water and keep them near a window (changing the water every other day to keep the basil fresh). Another option is to wrap the basil in a damp paper towel and stick it in the refrigerator (this will keep for 4-5 days).

Now that the herb season is in full swing, there’s no better time to stop in to Bishop’s Orchards and pick up your Basil plant. They won’t last long, so grab yours before they’re gone!

The Asparagus is Coming!

Well, it’s almost May. That not only means spring, warmer weather, and less snow (hopefully), but also the start of Asparagus season here at Bishop’s Orchards! Besides our potted herbs, it’s the first crop that becomes available to purchase in the farm market, straight from our fields. Man, is it a crowd pleaser. Why so popular you might ask? Well not only is our Asparagus farm fresh and grown right here in Guilford, CT, but asparagus is low in fat and calories, making it a perfect go to if you want to make the switch to a healthier diet. It’s even high in fiber, has tons of antioxidants, and contains both Vitamin E and K.

While it’s still a little early for the Asparagus, it’s going to be popping out of the ground before we know it. Since the season doesn’t last very long (beginning of June tops), it is best to be prepared for when it finally hits the shelves. Now is the time to start figuring out what you’re going to make with it – especially for those kiddos because let’s face it, it’s a green vegetable and to them, nothing is less appealing. We are here to help you get past the hurdle and make something that’s tasty and nutritious for not only them, but for you as well! So, how do you get the kids to eat this ever so healthy green snack? Well lucky for you we have some delicious recipe ideas that are sure to please. Try them out and let us know what you think!

bacon wrapped asparagus recipe

Are you looking for that perfect after school snack for the kids? Try out these bacon wrapped Asparagus!

lemon chicken stir fry with asparagus recipe

Change up your stir fry by adding in some Asparagus! Make it with chicken or add in other veggies for a healthy lunch or dinner option!

asparagus pasta salad recipe

This asparagus pasta salad is the perfect summer picnic recipe. Make it as a side dish or eat it as a meal – it’s light and flavorful and easy to prepare!








You can always search for more recipes online at our Bishop’s Cookbook. Follow us on Facebook to see when our very own Asparagus will become available in the store to purchase! For more information, visit or call 203-453-2338.

What’s Trending: Cold Brew Coffee

Cold brew coffee is quickly starting to show up everywhere. From coffee houses, food trucks, grocery stores, you name it – it’s changing the way people buy their coffee in the morning. But a lot of us are wondering why. What makes it so different and why is it the new, must try item? Well the truth is there are some pretty significant benefits to drinking cold brew coffee over hot AND regular iced coffee, and there are reasons for its high demand. Wondering what those reasons are? Read on to find out!

How It’s Different. The process of making cold brew coffee only takes a few steps. First, steep ground coffee in room temperature water using a coffee filter. Overnight, store in a room temperature or colder setting, soaking for six to 12 hours or more. Cold brew coffee doesn’t go stale as quickly as hot brew, so you can make your coffee ahead of time and in bulk! Another thing you can do with the coffee is make your own ice cubes. After soaking, instead of pouring it over ice, turn it into ice by pouring it into ice cube trays and freezing.Once it melts, it will blend into the ratio of coffee.

cold brew coffee trend

Why It’s Better. Cold brew coffee is a completely different product than hot coffee. The first thing you will notice is its taste. It has a much sweeter taste than regular coffee because the cold water it’s steeped in, eliminates the bitter taste that is normally released. Coffee brewed cold is far less acidic because when hot water is involved it brings out the acid oils in the coffee beans. As a result, this makes it easier on your digestive system (especially if you’re someone with a sensitive stomach).

Where You Can Find It. If you’re going to a coffee shop to purchase your cold brew, make sure you do your research – not everyone has cold brew coffee yet. However, if you’re more of a planner and like to save some money, you can make it at home and keep it in the refrigerator. Another option is to stop by your local farm market and see if they carry any bottled cold brew coffee – the perfect option if you’re constantly on the go and like to buy in bulk.

If you’re interested in trying a cold brew coffee, we here at Bishop’s Orchards have bottled varieties in the refrigerated section (Califia Cold Brew in Signature, Single Origin, and Black Mocha Blend, and Califia Nitro Cold Brew in Latte and Mocha) – stop by today to pick some up and tell us what you think!