All the news that's fit to eat
9 Lunch Ideas to Improve your Diet By Rebecca Taggart Breakfast is touted as being the most important meal of the day, but lunch—be it a homemade sandwich or a restaurant meal—gives us the energy for the afternoon’s work as well as an often-needed break from the computer, sales floor, or meetings. Lunch is also [...]
By Heidi Lewis It’s spring. Blossoms are abundant. Time to get pollinating in the fruit orchards. But since colony collapse disorder has been decimating the honeybee population, we’ll have to look outside the organization for some help. As they say in the bee biz, “No bees, no honey; no work, no money.” We all admire [...]
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 [...]
By Heidi Lewis “The show must go on!” is the biggest trope in theater. Some movies about theater, from All About Eve to The Little Rascals to Waiting for Guffman, have great nail-biting third acts. Yet in real life, the show does go on—because behind every great star is a great understudy. Many go unnamed, [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Courtesy of Capay Valley Farm Shop Although cilantro is often eaten in salsas with summer crops like tomatoes, it is a cool season crop available in the spring. It goes especially well with lemon or lime juice, many Central and South American dishes and pan-Asian food. Here are a few ways to enjoy this fresh [...]
Commonly called “the pizza herb,” fresh oregano is especially popular in many Mexican and Mediterranean dishes. Here are some of our favorite uses for it: Added to pasta sauces sprinkled over fresh feta cheese with red pepper flakes with lemon juice and olive oil, brushed on veggies for grilling added to pestos, salad dressings, and [...]
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.
By Heidi Lewis The cuckoo clock at the Greenwich Mean Time offices popped its head out at 5:14 a.m. on March 20, letting all us inside people know that it’s officially spring. For the outside world, the tightly wound mechanisms of nature’s internal clock are springing plants into action. Petals and birdsong may fill the [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Add enough peanut, sunflower, safflower, or canola oil to lightly coat the bottom of a 6- to 8-quart lidded pot. Add 1/2 to 2/3 cup popcorn kernels (depending on size of pot), and shake gently to cover with oil. Heat to medium-high, and leave lid cracked just enough to let steam escape but not popcorn. [...]
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