Tear-dropped shape contains, “A taste of honey. Tasting much sweeter than wine. I dream of your first kiss and then…” This fruit of desire goes way way back to the Old Testament and the very beginnings of Rock ‘n’ Roll.
Black Mission Fig
Preparation Tips
Figs can be enjoyed sliced and eaten as a wedge, or whole including the skin and leaving the stem.Storage Tips
Figs are picked ripe and should be stored in the refrigerator until ready to eat. You can enjoy them cold or at room temperature.
Bisbee Red Delicious Apple
Originally hailing from Iowa in the late 19th century, Red Delicious is the quintessential apple. The Bisbee is sweet, crisp & flavorful – perhaps the best Red Delicious.
Storage Tips
Apples should be kept in a cool (below 60/70°F) space away from sunlight and heat, where they will keep for two weeks. Refrigerated apples can last as long as six weeks.Blackberry
Blackberry thumb is what some call the malady of too much texting. [:-(] At the Emerging Technology Conference in San Diego the theme was “The Attention Economy,” Linda Stone spoke of a “continuous partial attention” trend. Constantly checking devices for messages, losing focus. [hu me?]. FruitGuys urges you to work better at work. Put down [...]
Preparation Tips
Berries absorb water, so give a very quick spray rinse right before eating and dry gently on toweling (wet berries in the fridge will mold). Sweet and good for you, berries are a fruit made in heaven.Storage Tips
Transfer unwashed berries to a paper towel–lined container, removing any spoiled or smashed berries. Store in the coldest section of the fridge.Betty Anne Red Plum
There are as many as 200 cultivars of European and Asian plums. Plums are high in fiber and low in sugars, an ideal snack.Betty Anne’s are a juicy and full bodied variety, with parentage back to the Santa Rosa plum. They are bright red with a sweet golden flesh.
Storage Tips
Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Beurre Hardy Pear
In pear names if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness. The exterior of the Beurre Hardy is termed “rust”, but gold awaits you at the fruit’s interior of this old fashioned variety.
Beurre Clairgeau Pear
In pear names, if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness. The Beurre Clairgeau is French variety, originated by M. Clairoeau, of Nantes in 1849.
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Asian Noodle Salad with Radishes & Greens
Courtesy of Capay Valley Farm Shop INGREDIENTS 4 servings (8 ounce) your favorite whole wheat, soba, or rice noodle 1 bunch spinach, chard, beet, or radish greens roughly chopped 1/2 pound radishes, sliced thinly in rounds 1/2 cup black or white sesame seeds Fresh cilantro, roughly chopped (optional) 3 tablespoons soy sauce or tamari 3 [...]
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How To Roast Beets
Roasted beets may be served hot or cold. They’re delicious salads, combined with other root veggies, or pureed for soups. Heat oven to 375°F. Rinse beets well and trim off any leafy tops (which are also edible). Wrap beets in foil and place on middle rack in oven. Roast until beets are tender and easily pierced [...]
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Ambersweet Orange
A hybrid of the Clementine and Orlando tangelo, the Ambersweet is practically seedless. A bit of an oddball, this citrus can be more pyramid than sphere, with pebbly, easy-to-peel skin.
Anaheim Chili Pepper
We usually equate Anaheim with Disney ,and if you bite into an Anaheim chili you just might look like Goofy with steam pouring out of his ears. They range from 1000-2500 on the Scoville scale. Anaheim peppers are also called chile seco del norte since original grower Emilio Ortega brought seeds from New Mexico to [...]
Autumn Royal Grapes
A true aristocrat – loyal subjects must wait in the hot summer sun for this fancy grape to show up. Elongated deep purple berry – this grape is a prince among table grapes.
Preparation Tips
Grapes continue to ripen after being picked—refrigerate them to slow down the ripening process. You can tell freshness by examining the stems. Fresh grapes will have green and pliable stems, while grapes that have been stored for a while will have twiggy and woody ones.Autumn Glory Apple
Symonym, cinn-man-ym. Cin-a-mon. Whew! Autumn Glory are a new apple from Washington which are a cross between Fuji and Golden Delicious with a hint of cinnamon. They are not GMO. Now can you say aluminum?
Storage Tips
Apples should be kept in a cool (below 60/70°F) space away from sunlight and heat, where they will keep for two weeks. Refrigerated apples can last as long as six weeks.Aloha Anna’s Kiwi Berry
The taste of the tropics from Pennsylvania! These mini kiwis are fuzzless – little nudies – the berry can be eaten whole. Ripe when dark green and just slightly wrinkled. These fun fruits are power pellets of vitamins and antioxidants too!
Ambrosia Melon
Ambrosia is the food of this gods. This melon is similar to cantaloupe and oh so good…. It’s flavor has been described as a combination of melon and flowers. “Hey gods, get your own melon, we’re taking this one”.
Storage Tips
Store at room temperature until ripe. The best indicator of ripeness is aroma. If a melon’s sweet fragrance is noticeable, it’s probably ready to cut and eat. The outside of the melon should feel firm but give slightly to pressure, particularly on the end where the stem was. If it feels rock-hard, give it a little more time.Angelino Plum
“See the vegetable man, In the vegetable van, wth a horn that’s honking, Like a mariachi band”- Beck. Every band that’s ever tried to make it in the music biz must have a song about L.A., from Cheech and Chong to The Red Hot Chili Peppers. But who are the real Angelinos? Real Angeleno plums [...]
Uses for Celery Root (Celeriac)
Celery root, or celeriac, is a very versatile and edible root. After washing and peeling, here are a few of our favorite uses for this flavorful veggie: Slice thinly and use in gratins as you would potatoes. Slice extra-thin, coat lightly with oil, sprinkle with salt, and bake at 350°F until golden brown to make [...]
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Albion Strawberry
Albion strawberries are the variety that put strawberries front and center in current market and availability. This vigorous and big berry has made it possible to have strawberries more often throughout the year and no longer just the ultra-rare treat for princesses and little red riding hoods foraging in the forest.
Recipe Links
Strawberry RecipesStorage Tips
Berries are picked ripe and should be enjoyed as soon as possible. For overnight storage, they should be refrigerated. But don’t wash them until you’re ready to eat (or freeze) them.Algerian Mandarin
Unlike thugs with hearts of stone and irreconcilable nicknames like Bugsy, Sonny, Fifi, or Baby Face, mandarins have truly sweet pseudonyms. The Clementine is sometime called “The Algerian“, in reference to the monk Father Clement who discovered the hybrid in the orphanage garden.
Storage Tips
Mandarins can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.Alderman Plum
It goes with out saying the the Alderman plum is cold hearty, it was developed in Minnesota. After a hard winter, there’s hardly a sweeter treat that this Japanese style plum with red skin over golden flesh.
Storage Tips
Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Warm Shaved Brussels and Apple Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups Brussels sprouts*, thinly sliced or shredded (in a food processor or by hand) 1 cup crisp apple, thinly sliced 1/2 cup carrot, grated (optional) 2 cloves garlic, minced or very thinly sliced 1 tablespoon olive oil 2 tablespoons lemon juice or apple cider vinegar 1 [...]
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Caramelized Onion Mashed Potatoes
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1/4 cup onions, cut in 1/2-inch dice (or more to taste) 2 tablespoons olive or other vegetable oil 1/2 teaspoon sugar (optional) 2 cups potatoes, in about 1-inch dice 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk or cream Butter to taste (optional) PREPARATION Heat oil [...]
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Apple Root-Veggie Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 apples, sliced into bite-sized pieces (peels optional) 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick 1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick 1/4 cup onion, minced or very thinly sliced 1/4 cup celery, thinly sliced or chopped (optional) 1/3 [...]
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Baked Acorn Squash Rings
Adapted from The Martha Stewart Cookbook INGREDIENTS 1 small acorn squash 4 tablespoons (1/2 stick) unsalted butter, cut into pieces Coarse salt (kosher or sea) Freshly ground black pepper 1/3 cup packed dark brown sugar 1/2 teaspoon fresh thyme leaves, minced (optional) PREPARATION Preheat oven to 350°F. Cut the unpeeled squash crosswise into 1/2-inch slices, [...]
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Brown Beech Mushrooms
Mushrooms have always had a reputation for having magic – probably because they spring up overnight. Hypsizigus tessellatus is magically delicious but scientifically proven to have health benefits. This forest miracle is also known as Shimeji.
Preparation Tips
Beech mushrooms should be cooked, not eaten raw. Cook lightly in a saute with butter or in a broth of dashi, miso or soy sauce.Storage Tips
Keep loose in a paper bag in the fridge. They’ll last up to 5 days, but use sooner for best flavor.Using Cilantro In The Kitchen
Courtesy of Capay Valley Farm Shop Although cilantro is often eaten with summer crops like tomatoes, it is a cool season crop available from the Capay Valley in the fall, winter and spring. It goes especially well with lemon or lime juice, Mexican dishes, and pan-Asian food. Here are a few ways to enjoy this [...]
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Simple Roasted Cauliflower
Courtesy of Capay Valley Farm Shop INGREDIENTS 4 cloves of garlic, minced 3 tablespoons olive oil 1 head cauliflower, chopped into florets 1/3 cup grated Parmesan cheese salt and black pepper to taste 1/4 bunch parsley, chopped (optional) PREPARATION Preheat the oven to 450 degrees F. Toss cauliflower with olive oil, salt pepper, and garlic. Place [...]
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Roasted Cauliflower-Potato Soup
By Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups cauliflower florets 2 cups potato, scrubbed and cut into 1-inch cubes 1/2 cup onion, in large dice 1/4 cup celery, in large dice 1/4 cup carrot, in large dice 2–4 cloves of garlic (to taste), peeled but left whole 3 tablespoons olive oil 1 teaspoon salt [...]
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Jerusalem Artichoke Spread
By Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups peeled Jerusalem artichokes (aka “sunchokes”), cut into 1-inch chunks 2–4 cloves of garlic (to taste), peeled but left whole 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup mayonnaise or Vegenaise 1/4 cup grated Parmesan cheese 1 tablespoon finely chopped parsley PREPARATION Preheat [...]
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Sweet Potato Pancake
Recipe by The FruitGuys INGREDIENTS 2 cups sweet potatoes, scrubbed and shredded (peels are optional) 1/4 cup onion, finely chopped 2 eggs, beaten 2 tablespoons all-purpose flour 1 teaspoon salt Pinch or two of nutmeg Pinch or two of cayenne pepper 1/2 cup vegetable oil for frying PREPARATION Drain shredded sweet potatoes for 5–10 minutes [...]
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Sliced Persimmon and Winter Squash Salad
Recipe by Rebecca Dienner for the FruitGuys INGREDIENTS Winter squash, 2 cups sliced (after cooking) Fuyu persimmon (1 large or 2 small) Seeds from 1 pomegranate 2–3 cups kale (de-stemmed), cut or torn into bite-sized pieces; or fresh salad greens 2–3 tablespoons olive oil 1–2 tablespoons vinegar (sherry, rice, or apple cider) Salt and pepper [...]
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Winter Squash Soup With Sage
Adapted from ‘Vegetarian Cooking for Everyone’ by Deborah Madison , courtesy of Capay Valley Farm Shop INGREDIENTS 1 winter squash 1/4 cup olive oil 6 cloves garlic, shucked 2 tablespoons chopped, dried sage leaves 2 onions, diced 1/2 teaspoon dried thyme 2 quarts water or broth of choice Fresh chopped parsley, chives or other green [...]
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Parsnips 3 Ways
Recipes by The FruitGuys What parsnips lack in panache, they more than make up for in flavor and versatility! These root veggies are cousins to carrots and can be eaten raw or cooked. They’re similar to carrots in flavor, only spicier and more complex. Young parsnips are especially nice sliced into very thin rounds and [...]
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Skillet Potatoes and Peppers
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 Yukon gold potatoes 1 green bell pepper, diced 1/2 cup onion, diced 2 cloves garlic, minced 2 tablespoons vegetable oil Salt and pepper to taste Optional: Garnish with chopped herbs such as parsley, cilantro, or thyme. PREPARATION Place whole potatoes in a pot and cover entirely [...]
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Parsnip
The saying is “Parsnip goes down to meet the devil twice before it comes up.” Parsnip is a flavorful, cold-hardy root vegetable belonging to the carrot family, along with caraway, fennel, and rib celery.
Recipe Links
Preparation Tips
Wash thoroughly, peel, scrape, or gently scrub to preserve the nutrients.Storage Tips
Store parsnips in the fridge, and don’t peel until ready to use, as they oxidize quickly.Easy Potato-Mushroom Stir-Fry
Adapted from epicurious.com INGREDIENTS 2 cups potatoes, cubed 1 cup mushrooms, halved 1/2 cup onion, chopped 1–2 large cloves garlic, minced 1 tablespoon olive or canola oil Salt and pepper to taste PREPARATION Steam cubed potatoes (or microwave with a few tablespoons of water) until just tender. Meanwhile, heat oil to medium-high in a cast [...]
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Celeriac and Chard Sauté
Adapted from epicurious.com INGREDIENTS 1 medium celeriac (celery root), peeled and cut into matchstick-size strips (about 1–1 1/2 cups) 1 bunch chard, washed well, stems removed, and leaves cut in 1/2-inch strips 3 tablespoons olive oil 1/2 cup onion chopped 2 garlic cloves, finely chopped 2 teaspoons fresh lemon juice Salt and pepper to taste [...]
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Potato-Cauliflower Purée
Adapted from The New Basics Cookbook INGREDIENTS 1–2 cups potatoes of your choice, washed well and cut in 1-inch dice (peels optional) 1 cup cauliflower florets, cut in bite-size chunks 3–4 spring onions cut into rings (or 3/4 cup regular onion, chopped) 2 tablespoons extra-virgin olive oil 1/4 cup cream, milk, or veggie stock 2–3 [...]
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Pasta with Butternut Squash
Adapted from dinersjournal.blogs.nytimes.com INGREDIENTS 1 butternut squash, peeled and seeded Salt to taste 2 tablespoons butter or olive oil Freshly ground black pepper to taste 1 pound cut pasta, like ziti 1/8 teaspoon freshly grated nutmeg, or to taste 1-2 tablespoon fresh herbs, finely chopped (rosemary or sage work well) 1/2 cup freshly grated Parmesan [...]
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Easy Potato-Leek Soup
Adapted from vegweb.com INGREDIENTS 1 1/2–2 cups leeks, finely chopped (use white and very light green parts) 2 cups potatoes, scrubbed and cubed or finely sliced (peels optional) 1 medium onion, finely chopped 3 tablespoons olive oil 3 cups vegetable broth (should almost cover the ingredients) 1/2 cup cream or soy milk (optional) Salt and [...]
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Simple Beet Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned 1/2 cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon lemon zest Salt and pepper to taste Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh [...]
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The Bright Sunshine of Citrus
The Season of the Navel Orange, Grapefruit, and Mandarin By Heidi Lewis The bright sunshine of citrus has begun streaming in! Although ostensibly citrus is available year-round, a series of citrus characters will step in and out of the citrus odyssey. We like to give them heroic epithets as Homer gave his gods and goddesses [...]
20th Century Asian Pear
The 20th Century (or Nijisseiki) is an Asian pear discovered in 1898, Matsudo City, Japan. This green-yellow pear has become one of the most widely grown Asian apple pears in the world and has complex flavors that make eating it a real treat. It is wonderfully crisp and juicy with notes of vanilla and butterscotch at [...]
Recipe Links
Asian Pear RecipesPreparation Tips
Eat them out of hand, or core and slice. Delicious with cheese. Try them with blue cheese and toasted pecans on a bed ofStorage Tips
Asian pears keep longer than European ones and are ready to eat when you get them. They are super juicy (even when very firm). Store in a cool, dry place. Put them in the refrigerator to enjoy them chilled on hot summer days.Ripening Tips
The 20th Century pear is ripe when green, and is past ripe when yellow.Cheesy Leek & Couscous Cake
From the Best Ever Three & Four Ingredient Cookbook, Courtesy of Capay Valley Farm Shop INGREDIENTS 11 oz (-2ish cups) of couscous 2 leeks, sliced 7 oz mature Cheddar or Monterey Jack, grated 3 tablespoons Extra Virgin Olive Oil salt and ground black pepper PREPARATION Put the couscous in a large heatproof bowl and pour over [...]
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Broccoli Sautéed with Wine & Garlic
Courtesy of Capay Valley Farm Shop INGREDIENTS 2 tablespoons extra-virgin olive oil 1-2 cloves garlic, thinly sliced 1 lb broccoli, cut into spears 1/3 cup dry white wine 1/2 tablespoon hot red pepper flakes Grated zest of 1/2 lemon PREPARATION In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over [...]
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Mashed Root Veggies
Recipe by The FruitGuys INGREDIENTS 4 cups root veggies (sweet potatoes, parsnips, turnips, etc.) scrubbed, peeled, and cut in 2-inch inch dice Butter Cream, half-and-half, or milk Salt and pepper to taste PREPARATION Place diced root veggies in a pot, cover with water, and bring to a boil. Reduce heat to a simmer, and cook [...]
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Wild Rice Apple Salad
Adapted from Taste of Home magazine INGREDIENTS 2 cups cooked wild rice, chilled 1 cup coarsely chopped apple 3/4–1 cup sliced celery 1 tablespoon dried cranberries or currants, chopped; or 2 teaspoons fresh cranberries, minced 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon of shallot or 2 garlic cloves, minced 2 teaspoons honey [...]
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Oven-Caramelized Onions
Courtesy of Delilah’s Farm INGREDIENTS 4 cups red or yellow onion, cut into 1/4-inch strips 1/4 cup vegetable oil 1 teaspoon salt 1 teaspoon sugar (optional—helps caramelization, makes sweeter) PREPARATION Preheat oven to 400°F. Toss onions with oil, salt and sugar if using. Put in an ovenproof casserole dish, cover with a lid or foil, and place in the oven. [...]
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Oven-Roasted Garlic 2 Ways
Recipe by The FruitGuys INGREDIENTS 1–3 heads of garlic Olive oil Method 1: Individual Cloves This method is more time-consuming up front, but cooks faster and yields more garlic. PREPARATION Break apart garlic heads. Separate cloves, and discard any loose skin, leaving “jackets,” or immediate layer of skin. Trim off tough edge (non-tapered end) of [...]
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Classic Mashed Potatoes
Recipe by The FruitGuys INGREDIENTS Yukon Gold potatoes Butter Cream, half-and-half, or milk Salt and pepper to taste PREPARATION Scrub potatoes and cut into 1- or 2-inch chunks (peels are optional). Place in a pot, cover with water, and bring to a boil. Reduce heat to a simmer, and cook until fork tender, 10–15 minutes [...]
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Nonni’s Minestrone
Adapted by Pia Hinckle for The FruitGuys INGREDIENTS 2 bunches of kale (or other hearty greens) 8 small potatoes (or 5 big), scrubbed and cut into 1-inch cubes (peel if desired) 4 carrots, scrubbed and chopped roughly into largish pieces 4 celery stalks, washed and chopped roughly 2–3 cloves garlic, peeled and chopped fine 1 [...]
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Recipe Links
Preparation Tips
Storage Tips
Nutritional Tips
Ripening Tips
Roasted Cranberry Sauce
By Delilah’s Farm for The FruitGuys INGREDIENTS 1 bag cranberries 1 cup sugar 2 tablespoons canola oil 1 tablespoon finely chopped rosemary, sage, thyme, or a combo Juice of 1 orange Grated zest of one orange PREPARATION Preheat oven to 425°F. Toss cranberries with sugar, oil, and fresh herbs. Put on a rimmed baking dish [...]
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Sweet Potato Gratin
Recipe by The FruitGuys INGREDIENTS 3–4 cups sweet potatoes or yams, scrubbed and thinly sliced, about 1/8-inch thick (peels optional) 1 small onion, thinly sliced 1/2 cup green onion, chopped (optional) 3/4 1 tablespoon olive oil 3/4–1 cup Gruyère, Parmesan, or Cheddar cheese, grated 1 cup cream, half and half, or milk 1/2 teaspoon salt [...]
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Mushroom Penne Pasta
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound penne pasta (16 ounces) 1 1/2–2 cups mushrooms, gently washed and chopped into bite-size pieces 2 cloves garlic, minced 1 small onion, chopped 2 tablespoons olive oil or butter White wine 1/8 teaspoon red pepper flakes Salt and pepper to taste Fresh flat-leaf parsley or [...]
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Oven Roasted Fruit
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 2 apples, pears, and/or Fuyu persimmons 1 tablespoon butter, melted 1 tablespoon sugar 1/2 cup yogurt 1/2 teaspoon grated lemon or orange zest 1 tablespoon lemon or orange juice 2 tablespoon honey PREPARATION Preheat oven to 425°F. Cut fruit in half lengthwise and scoop out core with [...]
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Roasted Beet and Pepper Salad
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 3 medium beets; trimmed, peeled, and cut into quarters 1/2 medium onion, cut into 1/2-inch thick rings 2 peppers, seeds removed and cut lengthwise into 1-inch thick strips 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup orange juice 2 tablespoons olive oil 1 [...]
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Winter Radish Salad with Cider Vinaigrette
Adapted from foodnetwork.com INGREDIENTS 1 bunch/head of salad greens (baby spinach, butter lettuce, arugula, endive, living cress, etc.), approximately 4–6 cups 1 cup radishes, very thinly sliced (using food processor or mandoline) 1 apple or pear, cored and finely diced 1/4 cup extra-virgin olive oil 2 tablespoons cider vinegar 1 tablespoon shallot or onion, minced [...]
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Baked Spaghetti Squash
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 spaghetti squash 2 tablespoons butter or margarine Salt and pepper to taste 1/4 cup parmesan cheese (optional) Fresh herb leaves (optional): 1 teaspoon to 1 tablespoon coarsely chopped parsley, basil, savory, oregano, thyme, or a combination (start with a teaspoon and add more to taste). PREPARATION Preheat oven [...]
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Broccoli Noodle Stir Fry
Courtesy of Capay Valley Farm Shop INGREDIENTS 1-2 bunches broccoli, flowers separated from peeled stems, chopped 2 cups mixed veggies such as mushrooms, sliced radishes and/or chopped cabbage 3 large cloves garlic 2 tablespoon soy sauce or tamari 1 teaspoon sugar 1 tablespoon + 1 teaspoon sesame oil (or other high-heat oil) 1/4 cup sesame [...]
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The Big Soup: Minestrone
Hearty Minestrone Soup Has Many Forms By Pia Hinckle In Italy there are as many ways to make minestrone (literally “big soup”) as there are ways to make pasta. Each region has a variation, and each town has a local twist inspired by what’s in season. The only rule is to use what’s on hand. This is [...]
What’s in Season: November
EAST Sandy has come and gone, but the impact isn’t over. Our farmers have had flooding, power outages, and damage to infrastructure and houses. Despite the challenges, local farmers are still working hard to make sure we get the delicious produce that they so preciously grow. Three Springs Fruit Farm and Beechwood Orchards are bringing [...]
Marinated Tokyo Turnips
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch of turnips, scrubbed trimmed & sliced in 1/4″ rounds 1/2 cup rice or white vinegar 1 teaspoon sugar 1/2 teaspoon salt + more to taste water to cover 1/4 cup sesame seeds, toasted (optional) PREPARATION If turnips are tough, peel before slicing. Combine sugar, salt and vinegar [...]
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Butternut Squash Curry With Greens
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 butternut squash (about 1.5 lbs), peeled, halved, seeded & cut into chunks 1 large onion, finely chopped 4 cloves garlic, diced 2 cups broth or water 1 tablespoon butter or peanut oil 1 teaspoon mustard seeds 1 teaspoon fennel seeds 1/4 teaspoon ground coriander 2 teaspoon dried ground ginger [...]
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Cactus Veggie Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cactus paddles (nopales) cleaned and cubed (see Cook’s note) 1/2 red cabbage, sliced thinly 1 red pepper, cut into matchsticks 1/2 jicama, peeled and cubed 1 bunch dino kale, washed well, chopped into 1-inch bites, and massaged (see Cook’s note) 1 avocado, cubed (skin and pit [...]
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Maple-Roasted Root Veggies
By Delilah’s Farm for The FruitGuys INGREDIENTS 2–3 cups root veggies (sweet potatoes, parsnips, potatoes, etc.) 1 tablespoon olive oil 2 tablespoons maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper PREPARATION Preheat oven to 425°F. Scrub root veggies well (peels are optional; sweet potato peels can sometimes be a little dry and/or tough) and cut [...]
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Gingered Winter Squash and Root Veggie Soup
Adapted from cookinglight.com INGREDIENTS 2–3 cups winter squash, peeled and cubed (see Cook’s note) 1 cup potato (regular or sweet), scrubbed and cubed (peels optional for regular potatoes; sweet potatoes should be peeled) 1 cup parsnips, scrubbed and chopped 1 cup onion, chopped 4 cups (1 quart) vegetable broth (plus more for thinning, if needed) [...]
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Root Veggie Pancakes
Adapted from allrecipes.com INGREDIENTS 2 cups root veggies (any combo of sweet potatoes, turnips, carrots, parsnips, etc.), peeled and shredded with a grater or in a food processor 1–2 tablespoons finely chopped onion (regular, green, or shallot) 2 eggs, beaten (or vegan egg substitute) 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil [...]
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Waiting For Rain
By Jeff Main for Good Humus Produce, courtesy of Capay Valley Farm Shop Waiting for Rain. It’s been a long six months since we felt rain on our faces. The last rain was in April, mid-spring really, and now it is mid-Autumn, with a long, long summer just passed. That is a long stretch without [...]
How To Roast Garlic
Recipes by The FruitGuys 2 methods: For both methods, preheat oven to 350°F. Method 1—Individual Cloves: This method is more time-consuming up front, but cooks faster and yields more garlic. Remove outer skins and break apart garlic head or heads. Separate out the cloves, and discard any loose skin, leaving on their “jackets,” or immediate [...]
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Roasted Beet and Persimmon Salad
By Delilah’s Farm for The FruitGuys INGREDIENTS 3–4 medium beets, scrubbed and ends trimmed 1 Fuyu persimmon 2 tablespoons orange juice 1/2 teaspoon finely zested orange peel 2 tablespoons white wine vinegar 2 tablespoons olive oil 1/2 teaspoon finely chopped mint 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon pomegranate seeds (optional) PREPARATION Preheat oven [...]
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Easy No-Cook Cranberry-Orange Relish
Recipe adapted from Non-Reactive Pan food blog INGREDIENTS 1 (12-oz) bag fresh cranberries 1 navel orange 1/2 cup sugar 1/8 teaspoon cinnamon 1 small shallot, chopped 1/2 tsp grated fresh ginger PREPARATION Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange; cut sections free from membranes Pulse cranberries [...]
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Cauliflower Gratin
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 head cauliflower, cut into florets, steamed for five minutes 1/4 cup breadcrumbs 1/4 cup grated Parmesan Salt and pepper to taste PREPARATION Preheat oven to 425°F. Put the cauliflower into a casserole dish. Cover with breadcrumbs, grated Parmesan cheese, salt, and pepper. Bake until breadcrumbs are browned and [...]
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Roasted Root Veggies with Fresh Herbs
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 [...]
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Spinach Salad With Pomegranate
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pomegranate 1/2 cup pumpkin seeds, chopped 4 loose cups spinach leaves or other salad green 2 oz feta cheese, crumbled (optional) 2-3 tablespoons homemade vinaigrette dressing of choice PREPARATION Cut pomegranate in half, score skin, hold over a bowl and hit outside with wooden spoon or spatula [...]
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Winter Squash Season!
’Tis the season for delicious winter squash–infused victuals! These versatile gourds, such as pumpkins, kabocha, acorn, and butternut squash, can be used in a whole slew of delicious seasonal recipes, many of which start with squash puree. Following are instructions for a simple Roasted Winter Squash Puree, along with 3 of our favorite ways to [...]
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Recipe Links
Our Winter Squash–Puree Recipe Picks! NOTE: These recipes work with any type of winter squash puree.Pasta with Pumpkin Sauce
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 [...]
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Roasted Pumpkin Soup
Recipe by The FruitGuys INGREDIENTS 2 cups pumpkin puree (see Cook’s note) 1/2–3/4 cup onion, finely chopped 3 tablespoons butter or olive oil 1/2 teaspoon salt 1 teaspoon–1 tablespoon sugar (optional) 1/2 teaspoon ground ginger 1/4 teaspoon pepper 1/4 teaspoon nutmeg A pinch to 1/4 teaspoon cayenne pepper 2–3 cups vegetable broth In a medium-size [...]
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