Roasted Turnips, Shallots and Garlic with Rosemary


From Cooks Illustrated, January 1994, courtesy of Capay Valley Farm Shop This recipe is from Cooks Illustrated and was carefully developed to make it come out perfectly. You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables without crowding. You also need some fat. A number of [...]

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Potato and Onion Gratin


Recipe by Tanya Milosevich INGREDIENTS 2–3 cups potatoes, scrubbed and thinly sliced 1 onion, thinly sliced 3 tablespoons olive oil 1 tablespoon fresh rosemary, sage, or dill leaves, chopped 1 cup Gruyère or sharp cheddar cheese, grated 1 cup cream, half and half, or milk Salt and pepper Butter Fresh herb sprigs as a garnish [...]

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Cucumber-Peach Salad

Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups cucumber, halved lengthwise and thinly sliced 2 cups peaches (or stone fruit of choice: nectarines, plums, pluots, apricots, apriums, etc.), 1/2-inch thick slices 1/4 cup onion, sliced into very thin slivers (a mandoline slicer is recommended) 1–2 tablespoons rosemary, minced (optional) 3 cups salad greens [...]

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Rosemary Simple Syrup


Recipe by Nicole Claro-Quinn for The FruitGuys INGREDIENTS 1 cup sugar 1 cup water A small handful of fresh rosemary sprigs (about 5–6) PREPARATION Place ingredients in a deep saucepan over medium heat, and stir constantly until sugar dissolves. Reduce flame to low and continue stirring another 10 minutes. While the syrup cooks, it becomes [...]

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Rosemary for Remembrance

By Heidi Lewis In Hamlet, Shakespeare’s Ophelia dispenses some crazy wisdom in the scene when she hands out flowers and herbs: “There’s rosemary, that’s for remembrance.” Miss O might’ve been referring to one of rosemary’s properties, known since ancient times—its ability to improve memory. Sprigs of rosemary were used as a symbol of remembrance and [...]

Preparation Tips

Strip leaves from branches or sprigs by pulling through your fingers in the opposite direction of the leaves. Use whole leaves or chop finely. Branch and all can be tossed into soups or stews. Rosemary is durable in the cooking process, but best added near the end. A good thing to remember.

Storage Tips

Place fresh stems in a jar in the fridge with a bit of water—like flowers in a vase—and place a plastic bag loosely over top. Or wrap stems in a damp paper towel and place the whole bunch in a plastic bag in the fridge.
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Rosemary is an evergreen like eucalyptus and pine, and to be ever green requires fortitude and terpenes. This strong medicinal aromatic herb pairs well with roasted veggies and will lift your spirit to boot. Fresh rosemary can help increase circulation and boost the immune system. It is thought to improve digestion and enhance memory. Oh, [...]

Preparation Tips

Here are a few of our favorite culinary uses for it: Try adding rosemary sprigs to roasted potatoes and other veggies; include in pasta sauces, dressings, and soups; sprinkle over garlic bread or fresh pizza dough with a little sea salt; add to omelettes and other egg dishes; mix into polenta or risotto.

Storage Tips

Place fresh rosemary (stem end down) in a jar in the fridge with a bit of water—like flowers in a vase—and place a plastic bag loosely over top. Or wrap stems in a damp paper towel and place bunch in a plastic bag in the fridge.
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Roasted New Potatoes

Roasted Potatoes

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 pound of new potatoes, gently cleaned, cut in half or quarters 1-1/2 tablespoons olive oil 2 cloves garlic, crushed and chopped 1-2 teaspoons fresh rosemary, bruised and chopped 1/4 teaspoon sea salt Pepper to taste PREPARATION Preheat oven to 425°F. Put potatoes in a mixing bowl. Sprinkle [...]

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What’s in Season January 2013

roasted parsnips

Here’s what regional farms will be harvesting this month, from The FruitGuys produce buyers: WEST California is lucky to have fresh picked produce even in the winter! We have clementines, mandarins, and tangerines, in so many varieties, shapes, and sizes! Look out for Cara Cara oranges from Homegrown Organics. Grapefruits and Minneola tangelos are also coming [...]

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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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Pasta with Pumpkin Sauce

Adapted from 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 Winter Squash Tart


Recipe by Non-Reactive Pan, INGREDIENTS 1 sheet frozen puff pastry, thawed 1 1/2–2 cups winter squash, cut into 3/4- to 1-inch cubes (see Cook’s note) 4–8 cloves garlic (more or less to taste) Olive oil 1–2 teaspoons fresh rosemary or oregano leaves, minced (optional) Salt and pepper to taste Freshly grated Parmesan cheese PREPARATION [...]

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Roasted Plums or Pluots with Herbs


Adapted from INGREDIENTS 2–3 ripe plums or pluots, cut in half and pitted 1/2 teaspoon fresh thyme, savory, or rosemary leaves, finely chopped 1 tablespoon granulated sugar Olive oil to drizzle Salt Greek yogurt, granola (optional) PREPARATION Place a rack in the upper third of the oven and preheat to 400°F. In a small [...]

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Roasted Tomatoes

Roasted Cherry Tomatoes

Recipe courtesy of Delilah’s Farm INGREDIENTS 2–3 large tomatoes cut in quarters; 3–4 medium tomatoes cut in half; or 1 1/2 cups cherry tomatoes left whole 2–3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper Pinch of red pepper flakes (optional) 1–2 teaspoons dried oregano, thyme, or rosemary; crumbled (fresh herbs burn and turn [...]

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Roasted Rosemary Figs

black mission figs

Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint figs, halved 1/2 cup Mascarpone cheese 1 tablespoon maple syrup Rosemary branches or prunings PREPARATION Make a bed of the rosemary branches in the bottom of a 9 x 13 pan. If no branches are available, sprinkle  dried rosemary across the bottom of the pan. Lay [...]

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Roasted Potatoes with Fresh Rosemary and Garlic

roasted potatoes

Recipe by FruitGuys’ Karla Milosevich INGREDIENTS 3-4 potatoes 4 tablespoons olive oil 2 cloves of garlic, smashed and chopped fine 1-2 sprigs of rosemary, stems removed and discarded 1 1/2 teaspoons salt PREPARATION Preheat oven to 450º. Wash potatoes and cut in half, then cut each half into 4 slices lengthwise. Toss potatoes with olive [...]

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Rosemary and Onion Frittata


Recipe by Julie Collins INGREDIENTS 4 eggs 1 yellow onion, chopped 2 cloves garlic, minced 1 tablespoon rosemary, chopped 1 tablespoon butter 1/2 cup goat cheese Salt and pepper 1 pinch sage, oregano, thyme, and/or basil Rosemary or parsley sprig for garnish (optional) 1/2 cup potatoes, 1/2-inch dice, roasted PREPARATION Melt the butter in an [...]

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Rosemary Citrus Granita


Recipe courtesy of Delilah’s Farm INGREDIENTS 1/4 cup water 1/4 cup sugar 1 teaspoon finely chopped rosemary 1 cup citrus juice, orange and grapefruit combined 1 tablespoon citrus zest, orange and grapefruit combined PREPARATION In a small saucepan, heat the water and sugar until the sugar is completely melted. Remove from heat and add the [...]

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Grilled Portobello and Apple Salad


Courtesy of Delilah’s Farm Report INGREDIENTS 2 portobello mushrooms, sliced about 1/2 inch thick 1 fuji apple, cut into 1/2 inch wedges 1/4 cup olive oil 1 sprig rosemary Salt and pepper 2 cups lettuce Rosemary-orange vinaigrette Zest of one orange 3 tablespoons orange juice Rosemary-flavored olive oil (see preparation instructions) 1/4 teaspoon salt 1/4 [...]

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Basic Polenta with Variations


Recipe courtesy of Delilah’s Farm Report INGREDIENTS 2 cups water (use 2  1/2 cups for soft polenta) 1 teaspoon salt 1 cup polenta PREPARATION Bring liquid to a boil. Add salt. Gradually mix in polenta. Reduce heat to low and cook until mixture thickens and the cornmeal is tender, about 15 minutes. Stir frequently. If [...]

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Roasted Root-Veggie Salad


Adapted from the Moosewood Restaurant Cooks at Home Cookbook INGREDIENTS 2–3 red potatoes, unpeeled, cut into 1-inch cubes 1–2 carrots, cut into 1/2-inch slices 1–2 turnips, cut into 1/2- to 3/4-inch chunks 6 cloves garlic, coarsely chopped 1/3 cup olive oil 1 tablespoon chopped fresh rosemary 1 tablespoon wine vinegar Salt and freshly ground pepper [...]

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Rosemary Roasted Vegetables


Adapted from Bon Appétit INGREDIENTS 1 head cauliflower, chopped 2–4 turnips 2 cloves garlic, minced 1 small onion or shallot, chopped 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 2 tablespoons fresh rosemary needles 1/4 teaspoon freshly ground black pepper PREPARATION Preheat the oven to 400°F. Peel and trim the turnips. Cut into wedges [...]

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Pasta with Leeks and Cabbage

Recipe courtesy of Delilah’s Farm Report INGREDIENTS 1 pound of pasta shells 3 tablespoons olive oil 2 leeks 4 cloves garlic, thinly sliced 2 cups coarsely chopped cabbage 1 teaspoon each salt and pepper 1 teaspoon finely chopped rosemary (or thyme) 1/4 cup finely chopped parsley 1/4 cup grated parmesan PREPARATION Cook pasta according to [...]

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Smashed Garlic Rosemary Potatoes with Chard

Recipe courtesy of Delilah’s Farm Report INGREDIENTS 1 pound Yukon gold potatoes 2 tablespoons olive oil 1 tablespoon finely chopped rosemary 1 tablespoon minced garlic 1 bunch Swiss chard Salt and pepper PREPARATION Preheat oven to 425°F. Bring a large pot of salted water to a boil. Add whole potatoes and simmer until just beginning [...]

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Baby Fennel and Yams Roasted with Rosemary and Balsamic Vinaigrette

Adapted from Bon Appétit INGREDIENTS 1 tablespoon olive oil, to oil 9×9” roasting pan 2 to 3 yams, unpeeled, scrubbed, cut into 1 inch pieces 2 to 3 baby fennel bulbs, base removed and thinly sliced lengthwise 1 head spring garlic, greens minced, cloves peeled & quartered 1 onion, peeled, cut in half and thinly [...]

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Roasted Fennel and Red Potatoes with Rosemary

Adapted from Gourmet INGREDIENTS 4 to 5 medium red potatoes, scrubbed and cut into 1/2-inch chunks 1 medium fennel bulb, stalks discarded and bulb cut into 1/2-inch-thick wedges 2 tablespoons olive oil 2 tablespoons water 1 teaspoon fennel seeds 2 stems of rosemary, strip leaves from stems and set aside; discard stems 3/4 teaspoon salt [...]

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Balsamic Roasted Root Vegetables with Rosemary

Adapted from Bon Appétit INGREDIENTS 1 tablespoon olive oil, to oil 9×13” roasting pan 2 russet potatoes, unpeeled, scrubbed, cut into 1 inch pieces 1 bunch carrots, greens removed, carrots scrubbed and cut into 1 inch pieces 1 bunch beets, greens removed, beets scrubbed, and cut into 1 inch pieces 1 onions, peeled and cut [...]

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Make Merry with Rosemary

The shortest day of the year approaches and `tis the season to bring boughs of evergreen into the home. In ancient Egypt palm leaves were brought inside for Winter Solstice as a reminder of life and the sun god Ra’s recovery from illness/darkness. During the same time of year, the Romans paid homage to Saturn, [...]

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