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Pea tendrils are the tender vines, stems, and leaves of young pea plants. They can be eaten raw or lightly cooked. Try adding them to all kinds of salads and sandwiches. They are delicious lightly sautéed and served on crostini, or with pasta, rice, eggs, potatoes, etc. Pea tendrils are best used when fresh but [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Wash the artichoke in cool water, trim the end of the stem and the top 1/4 of the artichoke and discard. (Note: the stem is an extension of the heart and is edible!) Optional: Use scissors to trim the remaining thorny tips off each artichoke petal. You can also rub the artichoke’s surface with lemon [...]
Monster Cot is a trademarked name for one of the earliest and largest and the reddest apricots in all the land. When the monsters hear that Monster Cots will be in their boxes they gnash their terrible teeth, they roll their terrible eyes and cry “We’ll eat you up –we love you so!” [...]
Everything you always wanted to know about stone fruit (but were afraid to ask) Stone fruit season is coming. Here’s a primer on some of our favorites. Stone fruit that is woven into the pit is called “cling.” Fruit that has less fiber woven into the pit is called “semi-cling.” And fruit that is free [...]
By Gretchen Bay Most FruitGuys cases this week will feature red or green grapes from environs south. Grapes come in many flavors and forms, both with and without seeds. In The FruitGuys’ world, we generally provide seedless varieties, as we’ve learned that serving seeded grapes in workplaces can create challenges (“Anybody have a napkin? I [...]
Classic Gold. A dinner plate hit if you spin it into a smashed, mashed, chopped, fried or steamed potato for the Side B to your popular entrée. Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. If they are organic, they have not been treated with any sprout retardants. Preparation: Boil [...]
Basmati means “the fragrant one” in Sanskrit, and for sure – it is. Also identifiable by its long grains. Rinse and soak rice for 15 minutes before cooking. Cook methods vary, but generally basmati is 2.25 cup water to 1 cup rice.
Cubing the mango: Stand the mango up on a cutting board stem-side-down, and hold in place. Place your knife about 1/4-inch wide of the centerline and cut down all the way through the mango (you’re trying to miss the pit). Repeat on the other side. The resulting ovals of mango are called “cheeks.” Score the [...]
Sorrel is a spring green with a slightly lemony flavor. Uses It is delicious fresh in salads or added to soups, egg dishes, pasta dishes, and sauces, such as pesto. Fresh or lightly cooked, it is best paired with other ingredients so its tangy flavor doesn’t overwhelm. Storage Best used fresh. Refrigerate in a plastic [...]
Marjoram is a cousin to oregano, but with a sweeter, milder flavor. Uses As a medicinal, marjoram’s unique properties can help with tension headaches, anxiety, and minor upset stomachs. In culinary use, it can be eaten fresh (for example, leaves chopped and sprinkled in salads) or cooked (as a seasoning for most savory dishes; pairs [...]
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