Recipe by The FruitGuys

INGREDIENTS
2 artichokes
1 cup breadcrumbs (see Cook’s note)
1/4 cup parmesan cheese, freshly grated
1/2 cup onion, finely chopped
1–2 garlic cloves, minced
2 tablespoons parsley, minced (optional)
1 tablespoon sundried tomatoes, chopped (optional)
1 tablespoon olive oil
Fresh lemon juice (optional)
Veggie broth
Salt and pepper

PREPARATION

• Preheat oven to 400°F.
• In a medium skillet, heat oil on medium-high, and sauté onion and garlic until soft and fragrant.
• Remove from heat, and let cool.
• Using a sharp knife, level the bottom of each artichoke and cut 1 inch off the tops.
• Snip off any remaining sharp outer leaf tips, and brush all cut edges with lemon juice to prevent discoloring (optional).
• Separate the inside leaves of the artichoke, and pull out the smaller, interior leaves until you expose the fuzzy choke.
• Use a serrated spoon or melon baller to scrape out the choke, but be careful not to take any of the heart.
• Once the skillet is cool, add breadcrumbs, cheese, and parsley and/or sundried tomatoes (if using) to the onion/garlic, mix well, and sprinkle lightly with salt and pepper.
• Fill the center of each artichoke with stuffing, then distribute the remaining stuffing evenly between the layers of leaves.
• Put artichokes in a small baking dish or glass loaf pan, and pour enough veggie broth to reach about 1 inch.
• Cover loosely with foil and bake for around an hour or until leaves are tender, then remove foil for 5–7 minutes until crumbs become crisp.

Serves 2. Prep time, 20 minutes (not including breadcrumbs); cook time, about 1 hour.

Cook’s note: If using premade breadcrumbs, toast them lightly in a pan with a teaspoon or so of olive oil until golden-brown and crispy. To make homemade breadcrumbs (recommended!), thinly slice some country-style French or Italian bread, and place in a preheated 350°F oven until golden-brown (15 minutes or so). Remove from oven and let cool for 15 minutes, then process in a food processor, or place in a large Ziploc baggie and use a rolling pin or heavy pot to crush into crumbs.

INGREDIENTS
2 cups sugar snap peas
1 tablespoon butter, olive oil, or a combo
1–2 garlic cloves, minced
2 teaspoons fresh lemon juice
1 teaspoon fresh lemon zest (finely grated rind)
Salt and freshly ground pepper to taste

PREPARATION

• Heat butter or oil in a medium skillet over medium-high heat; add garlic and sauté for 30 seconds or so.
• Add snap peas and sauté for 2 minutes, then add in lemon juice and zest.
• Sauté 2 more minutes or until desired texture is reached.
• Add salt and pepper to taste, and serve.

Serves 2–3 as a side dish. Prep time, 5 minutes; cook time, 5–7 minutes.

INGREDIENTS
2 portobello mushrooms, stems removed (gills optional, depending on preference)
1 tablespoon olive oil, butter, or a combo
1 garlic clove, minced
1 teaspoon lemon juice
Salt and pepper to taste

PREPARATION

• Gently wash mushrooms (and gills if keeping; if not, scrape off) and let drain, stem side down.
• Preheat a covered outdoor grill (or stovetop grill pan with cover) to medium high.
• In a saucepan, heat oil and/or butter, and stir to combine with lemon juice and garlic.
•  Remove from heat, and brush mushrooms generously with mixture, reserving extra mixture in a dish.
• Grill covered, stem-side down, for about 8 minutes.
• Brush tops with mixture, flip, and grill for 6–8 minutes or until tender and nicely browned.
• Lightly salt and pepper and slice into strips or keep whole for mushroom burgers.

Serves 2. Prep time, 5–7 minutes; cook time, 15–20 minutes.

INGREDIENTS
1 to 1-1/2 cups baby turnips, tops removed, peeled, cut in halves or quarters
1 apple, cored and cut into bite-sized chunks (peel is optional)
1/4 cup apple cider vinegar
1 tablespoon olive oil or butter
1 teaspoon mustard (optional)
Salt and pepper to taste

PREPARATION

• Heat olive oil or butter on medium heat in a lidded pan large enough to hold the turnips and apples.
• Add turnips and vinegar to the pan, stir briefly, cover, and cook for 10–20 minutes, depending on size of pieces.
• When turnips are slightly firm but just starting to soften, add apples, stir, and cover.
• Sauté until both are tender, 3–5 minutes, depending on the crispness of the apples.
• Stir in the mustard (if using), making sure to coat all pieces.
• Remove from heat, add salt and pepper to taste, and serve.

Serves 2–3 as a side dish. Prep time, 5–10 minutes; cook time, 15–25 minutes.

Recipe courtesy of Delilah’s Farm

INGREDIENTS
1 cup fresh citrus juice (orange, grapefruit, tangerine, etc.)
Equal parts sugar and water, 2 tablespoons to 1/4 cup (depending on preferred level of sweetness or types of citrus used)
2 teaspoons citrus zest

PREPARATION

• In a small saucepan, heat the water and sugar until the sugar is completely melted.
• Remove from heat and allow to cool to room temperature.
• Mix in citrus juice and zest, and pour into a small glass baking dish so it’s about 1 inch deep.
• Freeze at least 4 hours or overnight. Before serving, scrape with a fork to create crystals.

Serves 2. Prep time, 5–10 minutes; cook time, 3–5 minutes.

Cook’s note: Granita is a semi-frozen dessert that originated in Sicily. It’s similar to sorbet and Italian ice but has a coarser, more crystalline texture and doesn’t require an ice maker. Buon appetito!

INGREDIENTS
1 head of cauliflower, broken into florets (about 3 cups)
1 cup onion, chopped
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
3 cups water
1 cup coconut milk
Fresh cilantro leaves, chopped (optional garnish)
Salt and pepper to taste

PREPARATION

• Put water in a pot with onion and bring to a boil.
• Lower heat to a medium simmer, add cauliflower, ginger, and curry, and cook until very tender (around 10–15 minutes).
• Stir in coconut milk and cook until thoroughly heated (around 3–5 minutes), then remove from heat.
• Blend with a hand/immersion blender or food processor until smooth, add salt and pepper to taste, and serve garnished with chopped cilantro (optional).

Serves 3–4. Prep time, 10 minutes; cook time 20–30 minutes.

By Judith Redmond of Full Belly Farm, courtesy of Capay Valley Farm Shop

Years ago, when I was studying at the University of California, I noticed that there was research being done on “organic” agriculture with results that proved it to be not viable. Upon closer examination it turned out that the researchers had compared plots of carrots, one treated with chemical fertilizers, pesticides and herbicides, and the other abandoned with no care and no attention. The sad abandoned plot was the “organic” comparison.

At that same time, innovative farmers up and down California were learning and relearning agricultural practices that worked with Nature’s cycles and Nature’s wisdom to grow beautiful organic carrots without chemicals. These farmers were giving their crops a plentitude of attention, but found that Cooperative Extension and University researchers were uniformly unfriendly.

Much has changed since then, and I do not tell the story to cast a negative light upon the University or upon Cooperative Extension. In fact, I apologize to any scientists or extension agents who might now be reading and feel slighted. The story is here because I wish to suggest to readers that our public research and extension institutions are in dire need of public investment and support.

Agriculture faces multiple interlocking challenges across the globe. Poverty and political instability make it difficult for farmers to feed their communities in some countries. Water pollution and land erosion deplete the resources we must have to grow food. A changing climate threatens to disrupt the harvest more every year. And our populations are growing, with chronic hunger and malnutrition on the rise.

A report just released by Food and Water Watch (www.foodandwaterwatch.org/reports/public-research-private-gain/) details a growing dependence on corporate funding at American public agricultural universities. Although studies consistently indicate a very high return on investments in agricultural research, public investment has slowed during the past few decades. It peaked in 1994 and has declined 20% since then. In contrast, by 2010, corporate funding for agricultural research provided nearly a quarter of all the funds and often leveraged the public resources to the purpose of the private funders. This industry funding steers research towards the goals of industry, just as the carrot study that I observed as a graduate student helped to discourage the growth of organic agriculture. The chemical input suppliers did not expect organic farmers to provide a market for their products and wanted to nip the growing movement in the bud.

But don’t misunderstand! I believe that public-private partnerships at research institutions are critical to the ability of researchers to conduct socially relevant projects. Many farms and other businesses provide copious time and resources to University researchers in order to insert on-the-ground reality into the research agenda. However, if public investment in agricultural research continues to decline, food and farming issues will not be addressed in innovative ways. This is not a time to abandon the University infrastructure that delivered breakthroughs like improved seeds, new plant varieties, a greater understanding of soil conservation and much more. Without public funding, the mission of agricultural universities will be distorted and fashioned to favor the industry sponsors.

Image courtesy of Full Belly Farm, Guinda CA

Thoughts like these seem worlds apart from our daily effort to stay on top of spring’s demands at the farm. This year’s spring is quite unlike that of last year when it rained and rained and rained. This year it’s a hot spring, which means both spring and summer crops are growing fast. Harvest has to start early in the morning so that the chard, kale, collards and lettuce are in the cooler before the morning’s cool has turned to the afternoon’s heat.

The practical result of the hot spring is that your boxes are full of greens, hopefully a welcome sight on your tables. Green salad a few nights, carrot on the side another couple of meals, a potato main dish, roasted broccoli perhaps?… and greens every which way. With that kind of thinking these boxes full of greens will be gone in a twinkling. Your plates, when you sit down to meals, will mostly be green vegetables, right? These spring vegetables fresh from the fields, are a great source of nutrients and minerals with many benefits to your health.

But I wouldn’t take it all for granted. Nature isn’t fragile, but she also isn’t gentle. Here’s what Wendell Berry said about her: “Whether we and our politicians know it or not, Nature is party to all our deals and decisions, and she has more votes, a longer memory, and a sterner sense of justice than we do.

INGREDIENTS
1 1/2 lbs new potatoes
2 tablespoons butter
1/2 bunch basil, minced (substitute or add parsley, dill, cilantro)
1/2 red onion, diced
2 large garlic cloves, minced
salt and pepper to taste
sour cream or plain yogurt (optional)

PREPARATION

• Pierce potatoes with a fork. If they are more than 1 1/2″ in diameter, cut them in halves or quarters.
• Small potatoes can be cooked whole.
• Over medium heat, melt butter in a large skillet, add potatoes and cover.
•  Cook, shaking skillet occasionally, until tender, about 25 min.
• Uncover, add half the cilantro, the onions and the garlic.
• Reduce the heat, cover and cook until potatoes are golden brown and quite tender, about 10 more minutes.
• Remove from heat, toss with salt and pepper to taste, and add remaining cilantro.
• Serve with sour cream or plain yogurt.

INGREDIENTS
2 medium (or three small) beets, shredded
4 large carrots, shredded
2 apples, shredded
1/2 cup fresh parsley, chopped (optional)
3 tablespoons lemon juice
3 tablespoons apple cider or other vinegar
1/4 cup olive oil
salt to taste

PREPARATION

• Toss shredded apple, carrot, beet and parsley together in a large salad bowl.
• Drizzle each of the liquid ingredients over the top, sprinkle in the salt (about 1/2 teaspoon) and toss together. Enjoy!