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Courtesy of Capay Valley Farm Shop INGREDIENTS 1- 1 1/2 bunches green asparagus 1 bunch arugula Parmesan cheese, cut in 1-inch super thin strips Extra Kalamata olives chopped Lime PREPARATION Blanche the asparagus (about 90 seconds). Grill asparagus over low heat on the grill or grill-like surface. Blanche the arugula and blend it with olive [...]
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Here’s a preview of what regional farms will be harvesting in May, from The FruitGuys produce buyers. To see what’s being delivered this week, visit fruitguys.com/mix and choose your region. West On the West Coast, spring is upon us! April winds and honeybees pollinated the Asian pear and apple blooms, so the fruit should be setting in May. Strawberries are [...]
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 large bunch asparagus, cut in 1″ lengths 2 tablespoons + 1/4 cup olive oil salt and pepper to taste 3/4 lb uncooked penne or other pasta shape 2 green or spring onions, chopped 2 tablespoons white wine vinegar 1 tablespoon soy sauce 1 bunch fresh spinach, rinsed and trimmed [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups asparagus (cut off and discard woody end) cut into 1-inch pieces (set aside the tips) 2 tablespoons vegetable oil 1 head green garlic, papery outer layer and stalk removed, coarsely chopped 1/4 cup onion, in 1/4-inch dice 1 teaspoon salt 1/2 teaspoon pepper 1 cup [...]
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A preview of what regional farms will be harvesting in the coming month, from The FruitGuys produce buyers. To see what’s being delivered this week, visit fruitguys.com/mix and choose your region or enter your zip code. WEST COAST Spring is around the corner and we have fava greens to prove it. Our TakeHome boxes in March will [...]
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 prepared, baked pie crust in a 9-inch pan 2 tablespoons butter 3/4 lb ounces asparagus, chopped 1/2 bunch spinach, trimmed and rinsed OR 3 cups loose spinach 1/2 teaspoon salt (divided) 1/4 teaspoon freshly ground black pepper 4 ounces feta or other soft cheese 3 large eggs [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups asparagus, cut into 2-inch pieces 1 cup sugar snap peas, strings removed 1 tablespoon butter Salt and pepper 1/2 cup sour cream or plain Greek yogurt Zest and juice of 1 lemon 1 teaspoon freshly grated horseradish 1 tablespoon coarsely chopped parsley and/or chives (optional) [...]
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By Andrew Brait of Full Belly Farm, courtesy of Capay Valley Farm Shop My son’s 8th grade class recently celebrated graduation from middle school with a trip to an amusement park. When asked about the day, he remarked, “It was wild, Dad, kind of like our life on the farm.” If farming and seasonal production [...]
Adapted from seriouseats.com INGREDIENTS 1 bunch asparagus, cut ends snapped off 1 tablespoon soy sauce or tamari sauce 1 teaspoon dark sesame oil 2 drops chili oil (or a pinch cayenne powder) 1/2 teaspoon sesame seeds (toasted if preferred) PREPARATION Cut asparagus into 2-inch pieces on the diagonal. Bring a pot of water to boil. [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch asparagus, peeled 1/4 lb. bacon, plain or apple-smoked, diced 1 bunch flat parsley, chopped hazelnuts or pine nuts 3/4 lb. chicken breast shallots, diced sherry vinegar PREPARATION Roast the chicken breast in the oven until juicy tender. Peel the asparagus and blanch in boiling, salted water (about [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 bunch asparagus, bottoms trimmed or snapped off 3 tablespoons olive oil Salt and pepper to taste PREPARATION Preheat oven to 450°F. Place asparagus on a rimmed baking sheet and pour olive oil evenly over the top. Turn the asparagus over a few times to coat all sides in [...]
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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch asparagus Salt to taste Extra virgin olive oil PREPARATION Rinse and the asparagus and break off the ends. Fresh asparagus will naturally snap at the appropriate place when gently bent; usually it’s an inch or two – you’re just getting rid of the tough part. [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 tablespoons olive oil 1/2 cup onion, sliced thin (red, white, or yellow) 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups spring veggies in bite-sized pieces: asparagus, zucchini, green beans, radishes, or any combination 1/4 cup veggie broth 1 teaspoon lemon zest 2 tablespoons lemon [...]
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By Heidi Lewis The USDA classifies family farms as “any farm organized as a sole proprietorship, partnership, or family corporation.” But a cold definition is never the whole story, is it? Mick Klug grew up on his family’s farm. His parents established their 40-acre farm in the 1930s. The reason you often hear of farms [...]
First wave of spring vegetables begins By Rebecca Taggart Winter has been very mild this year for most of us who don’t live in Alaska. The general lack of snow and cold is attributable to unusual patterns in the Arctic and North Atlantic Oscillations, which have kept the jet stream more northerly than usual. The [...]
Adapted from myrecipes.com INGREDIENTS 1 bunch asparagus 1/2 onion, peeled and carefully sliced into 1/4-inch rounds 1 small basket grape or cherry tomatoes 1 tablespoon olive oil Salt and freshly ground pepper PREPARATION Preheat oven to 425°F. Lightly grease a baking sheet with olive oil. Snap off tough ends of asparagus and discard. Combine in [...]
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Adapted from Mark Bitittman/nytimes.com Here are three quick and easy options for preparing a delicious asparagus side dish or entrée. 1. STEAMED with Fresh Aioli Sauce Put asparagus in a covered pot with an inch of water (they may stand, lean, or lie flat) and turn heat to high. Put an egg yolk in a [...]
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By Nina Andres Why so much asparagus these days? There’s been asparagus in the boxes for the last month and we’ve all had asparagus recipes on the brain. The answer lies in this particular little plant’s growing season. The asparagus season in the Capay Valley area generally runs from early March through late May, depending [...]
By Heidi Lewis “This is the dawning of the age of asparagus, the age of asparagus, as-pari-gusss!” Spring has sprung, and green shoots and blossoms abound. Evidence of new growth is exactly what’s in our east coast TakeHome case this week—asparagus. This almost leafless member of the lily family is the springtime delicacy we await [...]
By Judith Redmond of Full Belly Farm Visitors to Capay Valley farms often get a lesson in the advantages of crop diversity: there are dozens of vegetables, fruits, nuts, herbs and flowers growing in the valley, not to mention the conservation plantings where one native shrub or another is in bloom almost any time of [...]
Recipe courtesy of Delilah’s Farm Report INGREDIENTS 8–12 stalks asparagus, trimmed and cut in half 1 small onion, cut in 1/2-inch strips lengthwise 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon chili powder 1 avocado, cut in 1/2 inch slices 4 corn tortillas Sour cream or Mexican crema Cheese: queso fresco (crumbled) or Montery [...]
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From Cucina Fresca by Viana La Place and Evan Kleiman INGREDIENTS 1 pound thin asparagus, tough ends trimmed 1 pound tender carrots, peeled 3 tablespoons fruity olive oil ¼ cup lemon juice Coarse salt and freshly ground pepper to taste PREPARATION Cut the asparagus into 3-inch lengths. Cut the carrots into julienne pieces the same [...]
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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 large bunch asparagus, cut in 1″ lengths 2 tablespoons + 1/4 cup olive oil Salt and pepper to taste 3/4 lb uncooked penne 2 green onions, chopped 2 tablespoons white wine vinegar 1 tablespoon soy sauce 1/2 lb fresh spinach 1/2 cup walnuts, chopped 1/2 cup parmesan, [...]
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By Judith Redmond of Full Belly Farm This morning, the weather makes it feel more like winter than spring, even though it’s the end of March. It’s pouring down rain, it’s cold and there’s a howling wind on the loose. Cache Creek is raging. Wet fingers are numb in just a few minutes of bunching beets or digging carrots. No one relishes [...]
Asparagus comes from the Greek aspharagos, meaning “sprout.” And who better to follow through the springtime greenery than Persephone, the Greek goddess of spring. Asparagus has great medicinal value. The ancient Romans ate it raw or dried for curing aliments ranging from bee stings to toothaches. In our modern age, it is more commonly known [...]
Courtesy of Delilah’s Farm Report INGREDIENTS 2 tablespoons olive oil 1/4 cup diced onion 2 stalks green garlic, sliced about 1/4 inch thick 2 cups asparagus, cut about 1 1/2 inches long 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup dry white wine 1/4 cup lemon juice Zest of one lemon 2 tablespoons chopped parsley [...]
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Adapted from Bon Appétit INGREDIENTS 1 tablespoon extra-virgin olive oil 1 pound green asparagus, ends snapped off, spears cut on diagonal into 3-inch lengths 1 tablespoon extra-virgin olive oil 1/4-cup finely chopped sweet onion 1/2-teaspoon finely grated lemon peel Salt and pepper, to taste PREPARATION Preheat oven to 450°F. Brush large rimmed baking sheet with [...]
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A quick and delicious side dish for 2 INGREDIENTS 1 bunch of asparagus, bases snapped off and spears rinsed well 2 tablespoons olive oil 1/2-teaspoon salt 1/4-teaspoon red pepper flakes (optional) 1 lemon cut into wedges PREPARATION Roasting Asparagus: Preheat the oven to 450 degrees. Line a cookie sheet with aluminum foil, place the asparagus [...]
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INGREDIENTS 2 14.5 oz cans of organic cannellini beans, drained and rinsed 2 tablespoons olive oil, divided 1 bunch of asparagus, rinsed, ends removed, and chopped into 3- inch pieces 1 bunch of baby beets, scrubbed, peeled and quartered 1 head of rapini, coarse stems removed and leaves chopped 2-3 cloves of garlic, minced 2 [...]
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INGREDIENTS 2 tablespoons extra-virgin olive oil, divided 1 pound green asparagus, trimmed, & cut on diagonal into 3-inch lengths 1/4 cup finely chopped onion 1/2 teaspoon finely grated lemon peel 1 tablespoon chopped fresh Italian parsley (optional) PREPARATION Preheat oven to 450°F. Brush baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared [...]
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Will winter ever end? Baby blossoms have just emerged yet we are pelted with yet another cold rain shower. California is often accused of having two seasons – wet and dry. In truth there is a huge grey scale when you survey all the microclimates of the state. As there is no balmy vegetable Shangri-La, [...]
INGREDIENTS 1 1/2 cups aborio rice 3/4 cups white wine 5 cups chicken or vegetable broth 1 tablespoon butter 2 cloves garlic 1 small onion, diced 2 teaspoons dried basil 1 bunch rainbow chard, tough stems removed, leaves coarsely chopped 1 bunch asparagus, base removed, cut into bite sized pieces, and steamed briefly, then cooled [...]
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Adapted from Epicurious INGREDIENTS 2 1/2 to 3 pounds asparagus, trimmed 2 tablespoons extra-virgin olive oil Salt to taste Lemon wedges PREPARATION Preheat the broiler. Place the asparagus in a roasting pan and drizzle with a tablespoon or two of oil and sprinkle with salt. Place in the oven, under the broiler. Broil, turning the [...]
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Recipe by The FruitGuys INGREDIENTS 2 pounds medium asparagus, trimmed 3 pieces of green garlic, finely chopped 1 tablespoon olive oil 1 cup mayonnaise 2 teaspoons apple-cider vinegar 1/2 teaspoon black pepper 1/4 teaspoon salt 3 tablespoons green onions, finely chopped PREPARATION Put oven rack in middle position and preheat oven to 400°F. Heat olive [...]
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“This is the dawning of the age of asparagus, the age of asparagus, as-pari-gusss.” Spring has sprung and green shoots and blossoms abound. New growth is exactly what is in your TakeHome box this week – asparagus. Asparagus is a perennial, an almost leafless member of the lily family. A springtime delicacy, we wait all [...]
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