Herbs and Spices Add More Than Just Flavor By Rebecca Taggart For thousands of years, spices have been sought after for their flavor, medicinal qualities, status, and novelty. And while spices no longer inspire the kind of exploration, trade, and wars they did in the 15th Century, researchers are now finding a different kind of [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups zucchini, coarsely grated 2 tablespoons onion, very finely chopped 1–2 garlic cloves, finely minced 1–2 tablespoons fresh fennel frond, dill, basil, or parsley, finely chopped 1 teaspoon salt 1/2 teaspoon pepper 1 large egg, lightly beaten 1/4–1/2 cup flour (white or whole wheat is fine; for gluten [...]
Adapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb of zucchini, halved and cut in 1/4 inch in slices Salt 5 tablespoon extra virgin olive oil 1 large onion, peeled and cut into fine half rings 1/4 cup vegetable stock About 30 fresh basil leaves, torn in pieces 1/2 [...]
Iron Deficiency is Common Disorder. Here’s How to Make Sure You’re Getting Enough. By Rebecca Taggart Iron is the most abundant element on Earth, yet iron deficiency is the most common nutritional disorder both in the United States and the world, according to the World Health Organization. Iron is critical to our bodies’ ability to [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup fresh tomato (for cherry tomatoes, cut in half; for larger tomatoes, remove seeds and cut in 1-inch dice) 1 cup eggplant, peeled and cut in 1-inch dice 1/4 cup thinly sliced shallot 1 or 2 cloves garlic, minced 1 1/2 tablespoons olive oil 1 tablespoon balsamic vinegar [...]
Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 3 vine-ripe tomatoes, sliced in 1/2-inch rounds 1 pound fresh mozzarella, sliced 1/4-inch rounds 1 bunch fresh basil, leaves removed Extra-virgin olive oil, for drizzling Coarse salt and pepper PREPARATION Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow [...]
Adapted from Cucina Rustica by Viana La Place and Evan Kleiman, courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb fresh zucchini 3 tablespoons extra virgin olive oil (EVOO) 1 clove garlic, minced 2 tablespoons grated romano cheese salt and freshly ground black pepper to taste 5 large basil leaves, torn PREPARATION Wash the zucchini and [...]
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1–2 cups summer squash of your choice, cut into 1-inch chunks 2 cups fresh spinach or salad greens, chopped or torn into bite-size pieces 1 fennel bulb, shaved; or 1 cup fresh basil, shredded 1–2 tablespoons onion or shallot, finely chopped (optional) 1–2 garlic cloves, minced (optional) Olive oil [...]
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1/2 Easy Pizza Dough recipe, or pre-made pizza dough (quantity for 1 pizza) 3 tablespoons olive oil, divided 1 tablespoon finely chopped onion 1 clove garlic, minced (or more to taste) 1/2 teaspoon salt (or more to taste) Pinch of pepper (or more to taste) 1 cup [...]
Here’s a preview of the goodies being harvested from some of our farms in July, from The FruitGuys regional produce buyers. To see what’s being delivered this week, visit fruitguys.com/mix and choose your region. Central/Midwest Calling all stone fruit and berry fans! July is when we see cherries, blueberries, peaches, and apricots (oh my!) from [...]
Adapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop INGREDIENTS 3-4 small to medium summer squash Salt 5 tablespoons extra virgin olive oil 1 large onion, peeled and cut into fine half rings 1/4 cup vegetable stock or water About 30 fresh basil leaves, torn in pieces 1/2 cup fresh mint [...]
Recipe for The FruitGuys by Rebecca Dienner INGREDIENTS 4 cups fresh spinach, well-washed, de-stemmed, and roughly chopped 1 onion, chopped 2 cloves garlic, minced 1 can crushed tomatoes (32-ounce) 2 tablespoons tomato paste 1 cup mushrooms, sliced about 1/8-inch thick (optional) Olive oil 1/4 cup red wine 1/4 cup fresh basil, minced 1 tablespoon each [...]
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 lbs new potatoes 2 tablespoons butter 1/2 bunch basil, minced (substitute or add parsley, dill, cilantro) 2 large shallots, spring onions, or 1/2 cured onion, diced 2 large garlic cloves, minced salt and pepper to taste sour cream or plain yogurt (optional) PREPARATION Pierce potatoes with [...]
A key ingredient in Mediterranean and Asian cuisine, basil is a member of the mint family and is an incredibly versatile herb. Genovese, Greek, Spicy Globe, and Thai basil are a few of the many varieties that come in an assortment of colors (including purple!) and flavor accents, such as lemon, anise, and clove. It [...]
Recipe LinksBasil Recipes
Storage TipsKeep basil in a plastic bag in the fridge with stems wrapped in a moist paper towel, or standing in a jar of water like a bouquet, loosely covered with a plastic bag. It can also be rinsed well, chopped, added to ice trays, covered in water or olive oil, and frozen for later use.
Thai basil has purple-green stems with green leaves. It has a spicy anise-like flavor that stands up better to cooking than common basil.
Recipe LinksThai Basil Recipes
Best used as soon as possible, but it can be stored for 1–2 days in a plastic bag in the fridge with stems wrapped in a moist paper towel.
Basil or Ocimum basilicum has many variations. Italian or Genovese-type is generally a large leaf basil. Opal basil leaves are dark purple loaded with anthocyanins and wonderful aroma.
Recipe LinksPurple Opal Basil Recipes
Storage TipsStore basil in the fridge wrapped in moist paper towel and plastic bag or standing in a jar of water like a bouquet.
By Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) 1 cup onion, chopped 2–3 cloves garlic, minced 1–2 tablespoons olive oil 2 teaspoons maple syrup 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1–2 tablespoons fresh [...]
Adapted from marthastewart.com INGREDIENTS 8 ounces penne or other short pasta 1 cup roasted pumpkin puree 1 cup veggie broth (or reserved pasta water) 1/2 cup half-and-half (regular, fat-free, or vegan) 2 tablespoons olive oil Fresh herb options (choose one) • 2 teaspoons fresh rosemary, sage, or oregano, chopped; OR: • 2 tablespoons fresh basil [...]
Adapted from steamykitchen.com INGREDIENTS 1 spaghetti squash 2–3 tablespoons butter 1/4 cup onion, minced 2 cloves garlic, finely minced 1/4 cup fresh parsley or basil, minced 1/2 teaspoon salt (or to taste) 1/4 cup shredded Parmesan cheese PREPARATION Preheat oven to 375°F. Pierce squash a few times with a fork or sharp paring knife (to [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup cucumber, seeded, and cut into bite-size pieces 2 cups mixed plum, pear, apple, nectarine, and/or peach slices 2 tablespoons vegetable oil or nut oil (e.g., walnut or hazelnut) 2 tablespoons white wine vinegar 1–2 tablespoons honey 1/2 teaspoon fresh thyme leaves, or a tablespoon of fresh basil, [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup corn kernels, cut from the cob 1 cup dragon beans or other beans with edible pods (such as green or yellow beans), ends trimmed and cut into 1-inch pieces— may also use 1/2 to 3/4 cups shelled beans, such as lima beans or fresh cranberry beans 1/4–1/2 [...]
Recipe by The FruitGuys INGREDIENTS 1 1/2–2 cups potatoes, cut in bite-sized chunks (peels are optional) 1/4 cup chopped fresh herb leaves (dill, basil, mint, parsley, etc.) 2 tablespoons red onion or shallot, minced 1 tablespoon olive oil 2 teaspoons to 1 tablespoon red wine vinegar 2 teaspoons whole-grain mustard Salt and black pepper to [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup eggplant, peeled and cut into ¾-inch cubes (Note: very small eggplant may be left unpeeled) 1 cup zucchini or other summer squash, cut into ¾-inch cubes 1 cup sweet pepper and/or tomato, de-seeded and diced 1/2 cup onion, thinly sliced (red, white, or yellow) 2 cloves garlic, [...]
Adapted from Fran Claro, The Italian Pantry INGREDIENTS 3 cups basil leaves 2 cloves garlic, minced 1/2 cup Parmigiano Reggiano cheese, roughly grated (optional) 1/2–3/4 cup extra virgin olive oil 3 tablespoons toasted pine nuts 1/2 teaspoon salt (more or less to taste) 1/2 teaspoon freshly ground pepper (more or less to taste) Dried red [...]
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 6 skewers (soaked in water if they’re wood) 1/2 block extra-firm tofu, water pressed out, cut into cubes 3–4 Tropea onions, halved, outer skin peeled Summer squash cut into chunks 5–6 mushrooms, cleaned, ends trimmed but left whole (optional) 1– 2 bell peppers, stems, seeds, and white membrane removed, [...]
Adapted from food.com INGREDIENTS 1 cup green peas, shelled 2 tablespoons butter 1 tablespoon chopped fresh herbs (mint, basil, or cilantro) 1/2 teaspoon sugar Salt and pepper, to taste PREPARATION Lightly boil or steam fresh peas until just tender, about 2–3 minutes. Drain and set aside. Heat butter in a saucepan, and add peas, herbs, [...]
Adapted from a recipe by Mark Bittman INGREDIENTS 3 big or 4 medium leeks, white and very light green parts only 4 tablespoons extra virgin olive oil or butter 2 cloves garlic, peeled and minced 1/4 teaspoon red pepper flakes (optional) 1/2 red bell pepper or 1 large tomato, minced (optional) 1 pound capellini, spaghetti, [...]
Recipe courtesy of Capay Valley Farm Shop, included in the Capay Valley FarmShares case INGREDIENTS 1 bunch (or more) fresh basil 2 ice-cube trays Cold water PREPARATION Chop basil finely, place in ice cube tray and cover with water. Return tray to freezer and leave for at least 6 hours. Basil left uncovered or near the [...]
Adapted from shespillsthebeans.com INGREDIENTS 1 pound extra-firm tofu, blotted dry and cubed or crumbled 2–3 cups of green beans, cut or snapped into bite-sized pieces 1 cup onion, chopped 3–4 medium garlic cloves, minced 2 fresh chilis, stemmed, seeded, and minced, preferably red Thai chilis (see Cook’s note) 2 tablespoons soy sauce or tamari 2 tablespoons [...]
Adapted from epicurious.com, courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 pounds new potatoes 2 tablespoons butter 1/2 bunch basil, minced (or substitute parsley, dill, or cilantro) 2 large shallots, spring onions, or 1/2 red onion, diced 2 large garlic cloves, minced Salt and pepper to taste Sour cream or plain yogurt (optional) PREPARATION [...]
Adapted from epicurious.com INGREDIENTS 2 tablespoons olive oil 1 1/2 medium yellow squash, halved lengthwise and cut into 1/8-inch thick slices 2 cloves garlic, minced 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup finely chopped basil PREPARATION In a heavy skillet set over medium-high heat, cook the squash in two stages [...]
Courtesy of Delilah’s Farm Report INGREDIENTS Basil vinaigrette: 1/4 cup red wine vinegar 2 tablespoons olive oil 1 teaspoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced 1/2 cup basil, loosely packed 1/2 teaspoon salt 1/4 teaspoon pepper Vegetable suggestions: 1 large globe eggplant, cap removed and sliced in half lengthwise 2 zucchini, caps [...]
Adapted from EatingWell.com INGREDIENTS 2 tablespoons extra-virgin olive oil 1-2 cloves garlic, peeled and minced 4-6 shiitake mushrooms, stemmed and thinly sliced 2 teaspoons freshly grated lemon zest 2 tablespoons lemon juice 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 8 ounces fettuccine or spaghetti 1/2 cup freshly grated Parmesan cheese 1/2 [...]
By Heidi Lewis “Isn’t the pasta delicious with basilicum?’” “Ma, you talk funny. You sound like a librarian.” “I am a librarian, dear. A capite ad calcem (from head to toe).” “But why do you talk in Italian?” “It’s Latin, dear. Latin or Latinized words are used in the naming of plants and animals. If you’re [...]
Adapted from Gourmet INGREDIENTS 2 artichokes 1/2 cup chicken or vegetable broth 1/2 cup dry white wine 3 shallots, peeled and finely chopped 2 tablespoons olive oil 1 tablespoon unsalted butter 2 tablespoon chopped fresh basil leaves 1/4 teaspoon salt PREPARATION Lay artichoke on its side and cut off top third; then cut off tough [...]