All the news that's fit to eat
Recipe adapted from marthastewart.com INGREDIENTS 2 Idaho potatoes, peeled and cut into 1-inch pieces (about 3 cups) 1 large or 2 small carrots, peeled and cut into 1/2-inch pieces (about 1 cup) 2 garlic cloves Coarse salt and freshly ground black pepper 1/4 cup whole milk 2 tablespoons butter (more or less to taste) PREPARATION [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 large or 4 small sweet potatoes or yams 2 teaspoons toasted sesame oil 1 tablespoon coconut oil 1/4 cup unsweetened coconut milk 1 teaspoon cumin 2 tablespoons lemon, lime, or orange juice 1 teaspoon zest of lemon, lime, or orange Salt and pepper to taste PREPARATION [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
These large, purple potatoes have white flesh. Starchy and good for mashing, they fall apart when cooked, so are not ideal for recipes calling for slices or cubes.
Courtesy of Capay Valley Farm Shop INGREDIENTS 4 chioggia beets, with 1 inch of stems 2 tablespoons fresh onion greens, finely chopped 2 tablespoons raspberry vinegar (or other vinegar) 2 tablespoons chopped fresh mint 1 tablespoon grated orange zest 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil PREPARATION Cover beets in water [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 pound turnips 1/2 cup kale leaves, washed well and finely chopped 1 tablespoon butter or olive oil 1 clove garlic, finely minced 3/4 cup vegetable or chicken broth Juice of 1/2 lemon Zest of 1 lemon PREPARATION Peel turnips and cut into quarters. Heat butter or [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups potatoes, well-scrubbed and cut in 1-inch dice 2 cups Brussels sprouts, washed, trimmed, and halved (or quartered, if very large) 2 shallots, thinly sliced 1 tablespoon whole grain mustard 3 tablespoons olive oil 2 tablespoons fresh parsley, minced Salt and pepper to taste PREPARATION Preheat [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Beauregard — what a great name for a sweet potato. Oblong & reddish with a bright orange interior, they cook up real creamy.
The Antigo area is an important potato-growing region in Wisconsin, one of the top three America potato producing states, along with Idaho and Washington.
The ultimate comfort food, potatoes are one of the most versatile veggies around! They’re surprisingly nutritious too. For example, a medium-sized baked potato with skin has around 28% of the daily value (DV) for vitamin C, 27% DV for vitamin B6, 26% of potassium, 15% of dietary fiber, and about 10% of protein. They can [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 cup cooked, mashed sweet potato (see Cook’s note) 6 tablespoons melted butter, divided 1 1/4 cups all purpose flour 3 tablespoons sugar 1 tablespoon baking powder Pinch salt 1/4 cup milk PREPARATION Preheat oven to 400°F. In a large bowl, mix mashed sweet potato with 4 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recipe by The FruitGuys INGREDIENTS 4–6 cups assorted root veggies (turnips, radishes, carrots, parsnips, potatoes, yams, etc.), sliced in diagonal chunks or wedges of around the same size 1 onion, sliced in eighths (optional) 2–3 garlic cloves, minced (optional) Olive oil Salt and pepper to taste PREPARATION Preheat oven to 425°F. Very lightly coat the [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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 Happy Chinese New Year! We are celebrating citrus season with organic Pixies from Beck Grove and Murcotts from [...]
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 3 tablespoons white wine vinegar 1/4 cup olive oil 1 teaspoon honey 1 1/2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup celery root, peeled and cut in 1-inch dice 1 cup potato, sweet potato (peeled), and/or fennel bulb, cut into 1-inch dice 1 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 celery root, peeled, sliced in half, cut into 1/2-inch slices widthwise 1 rutabaga, peeled, cut in half, then into 1/2-inch thick slices 1 red beet, peeled, cut in half, then into 1/2-inch thick slices 3 shallots, cut in half, then into 1/2-inch thick slices 2 cloves [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
The versatile leek belongs to the allium family and is a mild cousin to onions and garlic. Rather than forming a bulb like onions, the leek put all its mo-jo into the stem. The white part is best, but how far into the green you slice is a personal matter – where it still holds [...]
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 4 cups peeled winter squash and/or sweet potatoes, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon olive oil 1/2 cup onion, in 1/2-inch dice 1/4 cup carrot, in 1/2-inch dice 1/4 cup celery, in 1/4-inch dice 1 clove garlic, [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
By The FruitGuys ‘Tis the season for root vegetables, so named for their underground lifestyles. While carrots and potatoes are the best known and most eaten of the root veggies, read up and taste some of their lesser known but equally yummy and nutritious relatives, such as parsnips, beets, celeriac, rutabaga, turnips, and sweet potatoes. [...]
Why do turnips remind us of Dickens? Because they contributed to the English Industrial Revolution. Viscount “Turnip” Townshend introduced turnips into the four-field crop rotation, allowing for more food production. This enabled many farm workers to find work in the textile mills. Turnip root and leaves are highly nutritious for all working people.
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 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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 [...]
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) [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
By Roxanne Crittenden, Capay Valley Farm Shop This week I did something I hardly ever do. I took a walk through the grocery section of a prominent big-box store. The produce section sported small rounded carrots in plastic bags, grapefruit from Texas, apples from Washington and green beans from Mexico just in time for Thanksgiving. [...]
Recipe by Julie Collins INGREDIENTS 2–3 beets, scrubbed and ends trimmed 3 tablespoons balsamic vinegar Salt and pepper PREPARATION Heat oven to 400°F. Wrap each beet individually with foil. Bake until beets are tender (usually between 30 minutes–1 hour depending on size). When the beets are cool enough to handle, slip off the skins. Slice [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Courtesy of Delilah’s Farm Report INGREDIENTS 4 cups assorted root vegetables cut into 1-inch chunks (carrots, parsnips, beets, turnips, yams, potatoes, sweet potatoes) 2 tablespoons canola oil 2 tablespoons maple syrup 2 tablespoons orange juice 1 teaspoon salt 1 teaspoon pepper 1 tablespoon grated orange zest PREPARATION Preheat oven to 425°F. Whisk together oil, maple [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Carrots were not always orange. Throughout the ages they grew in many colors including purple and white. It was the Dutch, whose patriotic allegiance to the House of Orange (the Dutch Royal family), propagated the bright orange variety that is commonplace today. Closely related to fennel and parsley, the carrot is an aromatic vegetable. Its [...]
When carrots were cultivated in Afghanistan 1,000 years ago, they were purple. Throughout the ages there have been white, red and yellow carrots as well. It was the Dutch, who in patriotic allegiance to the House of Orange (the Dutch Royal family) propagated the bright orange variety that is commonplace today.
Recent Comments