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 2–4 tablespoons of white wine 1/8 teaspoon red pepper flakes Salt and pepper to taste Fresh [...]

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Wild Rice Celery Pilaf


Adapted from a recipe by Capay Valley Farm Shop INGREDIENTS 1 tablespoon olive oil 1 cup celery, diced 1/2 onion, diced 1 cup wild rice 1 teaspoon fresh thyme, minced 2 cups vegetable broth Salt and pepper to taste 1/4 cup dried cranberries or raisins 1 tablespoon fresh green onions, chopped (optional) PREPARATION Heat oil [...]

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Caramelized Onion and Fennel Crostini


Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups onion, cut into 1/4-inch thick strips 1 cup fennel, cut into 1/4-inch thick strips 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon fresh thyme, chopped 1/4 cup goat cheese or other soft cheese 8 slices baguette, cut 1/2-inch thick diagonally Olive oil to coat [...]

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Are you Getting Enough Iron?

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 [...]

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Tomato Eggplant Spread

organic grown eggplants at sack

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 [...]

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White Pizza


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 [...]

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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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Braised Kale & Turnips


INGREDIENTS 3 Tablespoons butter 1 lb turnips, trimmed, peeled, halved, cut into 1/4-inch wedges 1 Tablespoon garlic, minced 2 cups vegetable stock 1 bunch raw kale 1 teaspoon thyme, chopped Salt and pepper to taste 1/2 cup raisins PREPARATION Melt butter in braising pan on medium; add turnips. Cook 10 min, stirring occasionally, until golden [...]

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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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Fruity Cucumber Salad


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, [...]

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Sweet Pepper and Zucchini Sauté

Mixed vegetables

Adapted from INGREDIENTS 2 small zucchini, cut into bite-size pieces (about 1 1/2 cups) 1 cup sweet peppers, such as red or yellow bells, gypsy, or banana peppers, cut into thin strips 1 large onion, cut into thin strips 1 garlic clove, minced 1/2 teaspoon fresh thyme leaves, minced 1 tablespoon fresh parsley or [...]

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Dragon Bean Succotash

dragon tongue beans

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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Ratatouille’s Ratatouille


Adapted from, 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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Summer Veggie Ragout


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, [...]

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Grilled Veggie Skewers

Barbeque Tofu with clipping path

Recipe by Non-Reactive Pan, 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, [...]

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Cold Potato and Green Garlic Soup


Adapted from INGREDIENTS 2 cups potatoes, peeled and diced 1/2 cup onion, chopped 1 green garlic bulb (aka “spring garlic”), minced (or sub 1 clove regular garlic) 1/4 cup butter 1 quart veggie broth 1 teaspoon fresh thyme leaves, finely chopped (optional) 1/4 cup heavy cream 1 teaspoon light green garlic stalks, finely chopped [...]

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Spring Veggie Pizza


Recipe by Non-Reactive Pan, INGREDIENTS 1 cup bell pepper (cored and de-seeded), sliced 1 cup mushrooms, sliced 1 cup asparagus, cut into small pieces 1/2 portion fresh pizza dough (available at many markets or check with your local pizzaria), or 2 English muffins, or 2 pitas 1–2 tablespoons fresh thyme leaves, coarsely chopped 2 [...]

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Summer Salad: Fresh Berries and Thyme Make a Roman Favorite


By Pia Hinckle Once upon a time, B.C. (Before Children), I lived in Rome, in the early nineties. Besides fresh pizza bianca from the Fornaio at Campo de’ Fiori, one of my favorite food memories is a summer salad made by my friend Francesca on her family’s rooftop terrace. Italian food tends to be simple: [...]

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White Hakurei Turnip Gratin


Adapted from Gourmet INGREDIENTS 1 tablespoon unsalted butter 2–4 white Hakurei turnips, trimmed and left unpeeled 1/2 tablespoon chopped thyme 1 teaspoon kosher salt Dash of cayenne pepper 1/2 cup heavy cream 1/2 cup grated Parmigiano-Reggiano cheese PREPARATION Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then [...]

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Roasted Vegetables with Balsamic Vinaigrette and Thyme

Adapted from Bon Appétit INGREDIENTS 3 to 4 regular-size beets, trimmed and scrubbed 2 large to 6 small potatoes, scrubbed and cut into 3/4-inch pieces 1 jumbo sweet onion peeled, quartered, and sliced 6 cloves of garlic, peeled and cut in half 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried 2 tablespoons extra-virgin olive [...]

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Lavender Plum Sorbet

Courtesy of Delilah’s Farm Report INGREDIENTS 1 cup sugar 1/2 cup water 1 sprig lavender 4 cups of chopped plums 1 tablespoon plum liqueur (optional) PREPARATION Lavender Simple Syrup: In a small saucepan mix the sugar and water. Bring to a boil and continue boiling until sugar is melted. Remove from the heat and add [...]

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