All the news that's fit to eat
By Gretchen Bay As the summer solstice draws nigh, visions of beautiful white orbs are starting to dance in the minds of fruit lovers everywhere. Are these spheres celestial bodies, aligning for the dawn of a new season? No! They’re delicious white peaches and nectarines that have started appearing in The FruitGuys’ fruit crates! These [...]
In spring, the garlic plant’s head looks like a fountain pen tip leading the long stem in twirls and loops like it’s scribbling or chasing a bee. Farmers trim the stems called scapes for a blissfully garlicky treat - another edible part of this important plant.
A unique tomato, this golden orb can be large. Flavorful and fruity, this wonderful tomato is low in a acid, which can be a great benefit to those who have to avoid regular red tomatoes.
Here’s a preview of what regional farms will be harvesting in June, from The FruitGuys produce buyers. To see what’s being delivered this week, visit fruitguys.com/mix and choose your region. Remember to always wash your hands and wash your fruit before eating, even if it’s organic. EAST Stone fruit, including cherries, pluots, plums, peaches, and [...]
How to Exercise Safely as Temperatures Rise By Miriam Wolf As spring gives way to summer and temperatures rise across the country, it’s natural to want to take our exercise routines outside. A bike ride in the sunshine, an afternoon hike, or a crisp morning run are the kinds of pleasures that define the season. [...]
by Jeff Main of Good Humus Farm, Courtesy of Capay Valley Farm Shop With the passing of the equinox a few weeks ago, and all the warmth and wetness of the last week or so, everything on the farm has finally decided that it will go with: It’s Spring! And with that decision by all [...]
Put some Harry Belafonte singing Yellow Bird on the hi-fi and cut open a sweet Canary Melon for a double tropical treat. Yellow rind and pale green flesh.
Candycots come from the Britton & Konynenburt Family Farms. “By breeding with seeds from the very best apricots in the world, we have created a new class of apricots. Called CandyCots, these apricots taste the way apricots are meant to taste. What unites these apricots under the name CandyCot is their superb taste, complex flavors, [...]
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.
Burgundy plums are sweet, with dark red skin & red flesh and are of Japanese descent. This semi-freestone is red on red like wine.
The tasty & sweet Burbank plum was created by the master plant breeder Luther Burbank over 100 years ago. It is semi-freestone, with reddish purple skin & yellow flesh inside.
An improved apricot from the Zaiger fruit experts. Firm, yellow and freestone – which is a good trait to have when you want to eat them by the handful…
Blue Ray Blueberries are big, juicy early blueberries. Blueberries are power packed with nutrients. Add some sweet notes to your yogurt or granola by tossing in a few of these real-deal berries.
Velvet is a rhetorical descriptive for apricots. The Black Velvets are round and purple, a hybrid of plum and apricot. Inside is gold, a bit plummy and very yummy.
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 [...]
Roy Orbison’s “In Dreams” haunts David Lynch’s neo-noir movie more than the title song, Blue Velvet. The Blue Velvet is actually an aprium, which is a plum and apricot hybrid. One bite of this golden-fleshed apricot will remove memories of the creepy 1986 cult classic.
Yeah! Cherries! A fruit so packed with taste and lore, in poems, paintings and punk rock songs- how we extol this fine little fruit. For many the first cherries are a sign of spring and renewal, even recalling childhood games. Pit spitting (hey – not in the office) and wearing the doubles as earrings. Robert [...]
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.
The Angel White Apricot has a very pale yellow skin color with a slightly speckled and nearly peach like blush at the top. The fruit inside is juicy and refreshing. It has the juiciness and smooth texture of a perfectly ripened peach with an indelible lightness of an apricot.
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 [...]
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.
The Angelcot is a light cream-colored apricot with a bit of blush and a heavenly flavor. The Angelcot is grown exclusively by Marty Maggiore and his family in Brentwood (Contra Costa County), CA.
Not just little bunnies love baby carrots. Ideal for dipping or snacking on raw. Carrot seeds are super tiny and so are broadcast over the seedbed. Many carrots will grow in a crowd and need to be thinned to make room. That’s how we get little ones.
Wash 6–8 lemongrass stalks well and discard green upper portions. Gently smash stalks on a cutting board with a jar or the flat side of a knife (this will help release their flavor). Add stalks to a medium saucepan with 2 cups of water and bring to a boil; remove from heat and let steep [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 10–12 Padron peppers 1/4 teaspoon coarse salt 2 tablespoons olive oil PREPARATION Heat a skillet over high heat, add the salt and peppers. Cook on high for 2 minutes, or until the peppers start to blister on the cooked side. Turn peppers over and cook for two more minutes, [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 1/2 cup cucumber, seeded (see Cook’s note) 1/2 cup plain yogurt, full or low-fat 2 teaspoons finely chopped scallions or red onion 1 teaspoon lemon juice 1/4 teaspoon ground cumin 1/4 teaspoon salt 1 teaspoon finely chopped mint, cilantro, or dill (optional) PREPARATION After removing seeds from cucumber, cut [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 avocado, sliced into cubes and removed from the skin 1/4 cup onion (white, yellow, red, or green), finely chopped 1 small tomato, diced (optional) 1/2 teaspoon cumin 1/2 teaspoon salt 1–2 teaspoons olive oil 1–2 teaspoons fresh lime or lemon juice (optional) PREPARATION Mash avocado in a bowl [...]
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Adapted from joythebaker.com 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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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 [...]
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Recipe by The FruitGuys INGREDIENTS 1 cup heirloom tomatoes, chopped in bite-size pieces 1 cup cucumber, chopped in bite-size pieces (cuke peel is optional) 1/2 cup sweet bell pepper, diced 1/4 cup fresh basil leaves, chopped Salt and pepper to taste 1/4 cup crumbled feta cheese (optional) PREPARATION Toss salad ingredients together and drizzle lightly [...]
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Recipe by The FruitGuys INGREDIENTS 2–3 tomatillos, de-husked, washed, and diced 1 medium tomato, de-seeded and diced (about 1/2–3/4 cup) 1–2 tablespoons onion, finely chopped 1 clove garlic, minced 1 tablespoon lime juice Salt and pepper to taste 1–2 tablespoons banana pepper (or other mild chili pepper), finely chopped (optional) 1 teaspoon jalapeño pepper (or [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 to 1 1/2 cups okra, stems and any tough parts removed, and cut into rounds 1/4 teaspoon cumin powder 1/4 teaspoon turmeric powder 1/4 teaspoon chili powder or paprika 1/4 teaspoon coriander powder 1/4 teaspoon cumin seeds 1 teaspoon olive oil Salt to taste PREPARATION On a slightly warmed [...]
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Adapted from keyingredient.com INGREDIENTS 1 avocado, pit and peel removed, chopped 1/2 cup tomatoes (plum or cherry), chopped 1/4 cup finely chopped red onion 1 clove garlic, minced 1–2 tablespoons fresh parsley leaves, chopped 1 tablespoon olive oil 1 tablespoon red or white wine vinegar 4 ounces feta cheese, coarsely crumbled Pita bread or tortilla [...]
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Adapted from SmittenKitchen.com, courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree 2 tablespoons Extra Virgin Olive Oil (EVOO), divided 1 small eggplant 2 medium-sized summer squash, sliced 1 sweet pepper Few sprigs fresh thyme (if available) Salt and pepper Few tablespoons soft [...]
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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 [...]
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Courtesy of Coco of Coco Ranch, by Heidi Lewis “Coco’s Little Sweet Pear” is a family-heirloom tomato grown at Coco Ranch in Solano County, California. This unique tomato was bred by Greg House for his own family’s use and is now being shared. He developed this variety especially for the sunny Solano County climate and his organic growing methods. [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups zucchini (or other summer squash), sliced about 1/4-inch thick 1/2–3/4 cup mushrooms, chopped (optional) 1 sheet puff pastry 1/2 cup soft cheese (goat cheese, cream cheese, soft herb cheese, etc.) 1/4 cup finely chopped onion 1 clove garlic, minced (or more to taste) 1 tablespoon finely chopped [...]
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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 eggplant, whole 1/4 cup tahini 2 cloves garlic, peeled and minced 3 Tbsp cup extra virgin olive oil (EVOO) Juice 1/2 lemon OR 2 tablespoons lemon juice salt to taste PREPARATION Bake eggplant rubbed with EVOO at 350 F on a baking sheet until soft and [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups peaches, peeled and finely chopped 2 cups heavy cream (or whole milk if you want lower fat ice cream, but it won’t be as rich) 14 oz. can sweetened condensed milk (nonfat is fine) 1 1/2 teaspoons vanilla extract PREPARATION Beat the cream, condensed milk, and vanilla [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 ears of corn, husks and silk removed 3–4 tablespoons soft butter, olive oil, mayonnaise, or Vegenaise 2 tablespoons chopped fresh herbs of choice 1/2 teaspoon grated lemon or lime peel (optional) 1 tablespoon lemon or lime juice (optional) 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons grated or [...]
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Recipes by Non-Reactive Pan, clarosouthwick.com/blog Summer means delicious salad fixin’s. Use the dressing recipes below to create countless salad variations. Along with a wide variety of salad greens and fresh spinach as a base for your creations, you can also try a Massaged Kale Salad or Celery Top Salad. Mix in everything from thinly sliced [...]
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Recipe by FarmShares member Martha S., courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 cups corn cut from the cob (3 ears or so) 3 gypsy peppers, seeded and diced 2 large jalapeño peppers, seeded and minced (optional) 2 large yellow onions, chopped 3 or 4 large cloves garlic, minced 2 cups sharp cheddar [...]
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Adapted from cooks.com INGREDIENTS 2 ripe avocados, halved, pits removed 2 tablespoons to 1/4 cup onion, finely chopped 1 clove garlic, minced (optional) 1/4–1/2 cup fresh tomato, diced (optional) 1–2 teaspoons fresh jalapeño or other hot pepper, minced, seeds removed (see Cook’s note) 1 tablespoon fresh cilantro leaves, chopped (more if you love cilantro) 1 [...]
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By Gretchen Bay Described as “knock-your-socks-off-good!” by FruitGuys buyer Misi Katoa, CandyCots are a uniquely sweet group of apricot varieties grown exclusively by a family-owned, fourth-generation farming collective based in Modesto, CA. The company is helmed by Chris Britton and Paul Konynenburg—the two still work alongside their fathers, who have been partners since the 1960s! [...]
By Gretchen Bay It’s officially summer. And summer means (among other delicious things)—plums! Unlike their stone-fruit cousins peaches and nectarines (which come with white or yellow flesh and skin typically in the yellow-red spectrum), plums come in a wide variety of colors, mainly red, purple, yellow, black, and green. Their flavors range from candy-sweet to [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups potatoes, scrubbed and cut into 1-inch pieces 1 teaspoon salt 1 cup fennel bulb, sliced across about 1/4-inch thick 1/4 cup onion (red, yellow, or white), finely diced 1 clove garlic, finely minced (optional) 1/4 cup olive oil 2–3 tablespoons red or white wine vinegar 1 tablespoon [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS Ears of fresh, sweet corn Large pot Water Salt to taste PREPARATION Shuck the sweet corn and discard the husks. Trim any insect-chewed ends from the corn cobs. Put 2 inches of water in the bottom of the pot, add salt to the water and cover with a [...]
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Babies on Board By Heidi Lewis Oh de bitty babies, so cherubic in their little baskets. Heavenly creatures, berries were flowers before they incarnated into sweet gems that dance on our tongues. Berries are the babies of summer, triggering synapses and opening pathways to good memories. They’re the delicate fruit that are most often anthropomorphized [...]
Slice green tomatoes in 1/4 to 1/2-inch slices, and sprinkle lightly with salt and pepper. Coat both sides well in cornmeal. • Baked: Preheat oven to 375°F; place tomatoes on a nonstick or lightly greased cookie sheet; bake until golden-brown and crispy, about 25–35 minutes. • Fried: Heat vegetable oil to medium in a skillet, [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS Corn cut from 2 ears (see Cook’s note) 1/2–3/4 cup bok choy, coarsely chopped 1/2 cup grated carrot 2 tablespoons sweet onion, minced 2 tablespoons rice wine vinegar or white wine vinegar 1 tablespoon soy sauce 2 tablespoons vegetable oil 1 teaspoon sugar or agave nectar 1 teaspoon sesame [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 small head green cabbage or other cabbage 4 large carrots, shredded 1 cup chopped fresh parsley leaves 3/4 cup mayonnaise, low-fat is fine, as is swapping half with yogurt 1/4 cup Dijon mustard 2 tablespoons vinegar 1 tablespoon celery seed (optional) 1/2 tsp salt 1/2 tsp freshly [...]
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By Heidi Lewis You know what sweet summer cherries like? They like winter. That’s when they catch up on a little shut-eye and wake up refreshed. Many stone fruits and pomes need the chill hours to produce a good season of leaf, buds, and fruit. But man, when they’re ready—bada boom! Cherry season is here. [...]
By Gretchen Bay “The Prunus family is so wantonly profligate, dallying with any sibling, cousin, and even offspring that chances by, it is surprising they aren’t illegal in some states.” —Jack Straub, 75 Remarkable Fruits For Your Garden Yes, the Prunus, or stone fruit family, which includes cherries, plums, peaches, apricots, and nectarines, has quite [...]
By Heidi Lewis Here they come, rolling into town— They get the hungriest looks from, everyone around— [drum fill…] Hey, hey, they’re the summer fruits! And they’re super duper cute! It may not quite be summer—but that point is moot! When summer fruits start to arrive in May, there’s a bit of a giddy vibe [...]
Timeline of our favorite berry By Heidi Lewis Today’s strawberry, Fragaria ananassa, with its large, practically perfect berries is the culmination of selective breeding going back centuries to when strawberries were tiny, rare, and found only at the peak of summer. Strawberries are mentioned in works by Virgil and Ovid, yet they made no appearance [...]
Everything you always wanted to know about stone fruit (but were afraid to ask) Stone fruit season is coming. Here’s a primer on some of our favorites. Stone fruit that is woven into the pit is called “cling.” Fruit that has less fiber woven into the pit is called “semi-cling.” And fruit that is free [...]
Friend’s Ranch in Ojai, CA, is a regular supplier of Pixie tangerines for The FruitGuys. The Friend family and its descendants (now into its fifth generation of family farming) have been growing fruit in Ojai since the 1880s and tangerines since the 1920s—one of the first California farms to do so. The family planted its [...]
Beauty, but friends call it “Beaut” for short, is an early smooth red plum with yellow flesh. Good plum to know on a first name basis.
By Jeff Main of Good Humus Produce, courtesy of Capay Valley Farm Shop It seems like a long time since I’ve had a chance to touch bases with all of you, as a matter of fact, it has been a long time. So much has changed on the farm and so much has stayed the [...]
Eat to Fight the Heat By Nicole Laverty, Registered Dietician Courtesy of mannapa.org Record temperatures and humidity across the country has made getting cool the name of the game. While there is always air conditioning, the pool, or the good old-fashioned fan, there are other options to stay comfortable. What you eat and drink can [...]
Courtesy of Delilah’s Farm INGREDIENTS 1/2 cup lemon cucumber, in 1/2 inch dice 1/2 cup sweet pepper, in 1/2 inch dice (use green, yellow or combination) 3/4 cup pear tomatoes, cut in half 1/4 cup firm pluot, in 1/2 inch dice 1/2 cup apple, in 1/2 inch dice 2 tablespoons chopped cilantro or parsley 1 [...]
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By Chris Mittelstaedt When O’Henry peaches start to appear, I think of O. Henry—the turn-of-the-century American short story writer who wrote The Gift of the Magi, a story about a young married man who sells his watch to buy his newlywed wife a beautiful set of combs for her long hair. Of course at the same time, without [...]
Recipe by Tanya Milosevich INGREDIENTS 2 white nectarines 1 basket strawberries, blueberries, blackberries, or a combination 1 half pint whipping cream 4 tablespoons sugar 1 store bought angel food cake, or other good white cake PREPARATION Slice the nectarines into a bowl and sprinkle with 1 tablespoon sugar. Let stand for 5 minutes. Repeat this [...]
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By Chris Mittelstaedt Maybe you think I write too much about my kids. I kind of agree, but man, do they give me good material. Last week, for example, when I told them we would be getting pluots for this week’s cases, they ran with it. “Plupups?” my daughter said. “No,” I said, “pluots.” “Dad’s getting plu-pots [...]
Recipe courtesy of Tanya Milosevich INGREDIENTS 2 – 4 peaches, cut in half, stone removed 3 to 4 Amaretti or almond cookies, crumbled 1/2 cup heavy cream, whipped PREPARATION Grill the peaches on both sides until golden-brown and slightly soft, 5-7 minutes per side. Remove from the grill and let cool slightly. Top with whipped [...]
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By Chris Mittelstaedt It’s summer and I’m 12. We’ve been riding around the block for the last month on our banana-seat bikes. We are a motorcycle gang, with playing cards duct-taped to the back struts of our bike frames, clicking against the spokes menacingly, like souped-up game show prize-wheels letting anyone watering their yard know [...]
By Heidi Lewis Get your scorecards ready! Sharpen your pencils, polish your forks, and pull up a chair—the tomato season is upon us, as evidenced by the basket of ch-ch-ch-cherry toms in our TakeHome cases this week. Cherry tomato bushes are usually the first to produce, and since they keep producing, their season lasts the longest—and so is [...]
Adapted from epicurious.com INGREDIENTS 2 cups water 1 cup rice 1 teaspoon salt 1/4 cup olive oil 1/4 cup fresh orange juice 2 tablespoons fresh lemon juice 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 1/4 teaspoon ground cinnamon 15 cherry tomatoes, halved 1 yellow squash, quartered lengthwise and then very thinly sliced [...]
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By Heidi Lewis A fashion edict of the 20th century was “only wear white between Easter and Labor Day.” Wearing white flapper dresses, knickerbockers, and shoes in summer has its practical purposes, and eating white fruit in summer has delicious ones. Have you noticed peaches and nectarines with white flesh this season? They have wonderfully cooling names [...]
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 cup bulgur wheat 1 2/3 cups boiling water 1/3 cup extra virgin olive oil (EVOO) 1/3 cup lemon juice 1 cup green onions or other onion, chopped 1 bunch fresh parsley, chopped 3 sprigs fresh mint leaves, chopped 1 teaspoon salt ground black pepper to taste Feta cheese, [...]
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By Paul Muller of Full Belly Farm, courtesy of Capay Valley Farm Shop For Old Timers around here, their world of memory and recollections about oddball weather events embodies a skill that is part genius and part B.S. When I say that this has been a most unusual year, they can point to the floods of [...]
By Chris Mittelstaedt We’re so organized it’s almost bewildering. All week long we’ve been going down the checklist helping the kids get ready for camp. “Sleeping bags?” “Got it, Dad!” “Flashlight?” “Daaadd! I’ve got it!” All three of my kids are heading into the Sierras for two weeks. There will be songs, canoeing, archery—it brings back memories [...]
By Heidi Lewis How many people say “worth two in the bush!” when they enter the town limits of Bird-in-Hand in Lancaster County, Pennsylvania? We don’t know, but FruitGuys buyer Jessica says it when she heads to Bird-in-Hand to talk with Kauffman’s Fruit Farm about their summer fruit. Kauffman’s Fruit Farm was started in 1911 by Amos Kauffman [...]
Adapted from herbsspices.about.com INGREDIENTS 1 pint (8 ounces) ripe strawberries, rinsed, hulled, and sliced 1 tablespoon sugar 2–3 teaspoons good-quality balsamic vinegar Freshly ground coarse black pepper PREPARATION Place the sliced berries in a medium non-reactive bowl (such as glass). Sprinkle the berries with sugar and balsamic vinegar, and toss gently to coat. Allow the [...]
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By Chris Mittelstaedt I was recently given a copy of Robert Palter’s The Duchess of Malfi’s Apricots, and Other Literary Fruits. It’s a great reference book if you like those moments of clarity when writers unravel the human condition in simple observations of nature, like the blush of an apricot or the fragrant night-flowering of [...]
By Chris Mittelstaedt My daughters are in a rock band. One plays bass and the other drums. My 10-year old drummer has a problem with The Go-Go’s song “We Got The Beat.” “I keep losing my beat,” she says. “Have you looked in the root vegetables bin?” I chuckle. “Dad, not that kind of beet,” [...]
Recipe courtesy of Delilah’s Farm Report Fruit Salad: INGREDIENTS 1 cup strawberries, hulled and cut in half 1 apple, cut into bite size dice 2 murcott tangerines, separated into segments Grated peel of 1 lemon 3 tablespoons lemon juice 1 tablespoon Agave Nectar 1/2 teaspoon salt 1/4 teaspoon chili powder (optional) PREPARATION Toss fruit with [...]
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By Chris Mittelstaedt I’m not a good poker player. I generally say what I think and you can read the thoughts I’m not saying across my forehead as if it were an electronic billboard streaming data for all of Times Square to see. One of my daughters seems to have inherited the same gene but [...]
Patty cake, patty cake, baker’s man – make me a Pattypan as fast as you can. The Pattypan squash is a delightful summer squash. The name comes from the French word pâtisson, a Provençal expression for a cake made in a scalloped mould. That makes sense for the flying saucer-shaped Cucurbita pepo, also known as Scallop squash, White squash, or [...]
By Heidi Lewis The parenting adage goes, “Put on a sweater, your mother is cold,” but we needn’t worry about the health of a nectarine, which is indeed a sweater-less peach. Peaches’ fuzzy coats help protect them because pests don’t care for their texture, but nectarines get extra mothering. Nectarines thrive with the special care that many orchardists [...]
