Adapted from melissas.com INGREDIENTS 1 Gold Nugget squash One pinch salt One pinch cinnamon One dash black pepper Two tablespoons brown sugar, dark or light 1 1/2 tablespoons …
Gingered Vegetable Stir-Fry
Recipe by The FruitGuys INGREDIENTS One head broccoli washed, and cut into bite-sized pieces One daikon radish, cut into julienne strips (about 2 cups) One bunch rainbow chard, de-stemmed, …
Broccoli with Ginger
Recipe by The FruitGuys INGREDIENTS One head broccoli Three tablespoons olive or vegetable oil One tablespoon fresh ginger, peeled, minced Two cloves garlic, peeled, minced Two …
Roasted Cauliflower
Recipe by The FruitGuys INGREDIENTS One medium head cauliflower (2 1/2 to 3 pounds), cut into one 1/2-inch-wide florets (8 cups) Two tablespoons extra-virgin olive oil 1/4 teaspoon …
Garlicky Steamed Artichoke with Sesame Dipping Sauce
Recipe by The FruitGuys INGREDIENTS Two artichokes Two tablespoons butter Two cloves garlic, sliced Salt and pepper to taste For Dipping Sauce: 1/2 cup mayonnaise Three …
Red Curry with Tofu and Vegetables
Recipe by The FruitGuys INGREDIENTS 1-2 sweet potatoes, cut into 1-inch cubes One head broccoli, rinsed and chopped One bunch of rainbow chard, de-stemmed, and coarsely chopped One …
Stir-Fried Baby Artichokes
Recipe by The FruitGuys INGREDIENTS Three baby artichokes One lemon halved & squeezed into a large glass bowl with water Two cloves garlic, minced One tablespoon olive oil, salt, …
Sautéed Collard Greens
Recipe by The FruitGuys INGREDIENTS One bunch fresh collard greens One tablespoon olive oil 1 cup pine nuts One large onion, peeled and diced 1 cup vegetable or chicken broth One …
“Sugar Pie” Pumpkin and Purple Cauliflower Coconut Curry
Adapted from Gourmet INGREDIENTS 1 Tablespoon plus two teaspoons vegetable oil, divided 1 “sugar pie” pumpkin, peeled, seeded, and cut into ½-inch pieces ¾ teaspoon cumin seeds 1 medium …
Roasted Vegetables (with leek)
Adapted from Gourmet Magazine INGREDIENTS 2 leeks, white part only, cut into ½-inch slices 3 turnips, peeled, cut into ½-inch cubes 4-5 red potatoes, peeled, cut into ½-inch cubes …
Squash Blossom Quesadillas (“Meigs-adillas”)
INGREDIENTS 1 medium onion, diced 1 clove garlic, minced 1 poblano pepper, roasted, peeled, seeded, and diced or ¼ of your favorite salsa 4-6 squash blossoms (Regular FV only) ½ cup …
Curried Yellow Indian Woman Heirloom Beans with Quetzal Farm’s Paprika Peppers
INGREDIENTS ½ pound (1/2 bag) of Rancho Gordo Yellow Indian Woman Heirloom Beans 2 Quetzal Farms dried paprika peppers 3 Tablespoons Olive Oil 2 cloves garlic, peeled and chopped 2 …
Elephant Heart Plum
The Elephant Heart Plum is yet another Luther Burbank invention. Burbank had a Midas touch in plant breeding. He began with a dozen plum seeds from Japan - a distant exotic land in 1880. And now …
Hachiya Persimmon
Pocahontas says “It was Commodore Perry who brought seeds of the Japanese persimmon varieties to the U.S.” She also cautions us that Hachiya persimmons are not meant to be eaten firm. This delicious …
Fuyu Persimmon
Fabulous Fuyus are the non-astringent persimmons that can be eaten like apples, peel and all. They are high in vitamins C and A and are a great source of dietary fiber and manganese. Fuyu (short for …
Passion Fruit
Our passion fruit comes from John Koman at White Dove Farms in Santa Paula, CA. John is passionate about his fruit and personally hand-snips it for us from vines he cultivated in his old lemon …
Kiwi Berry
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! …
Minneola Tangelo
What do you get when you cross a Duncan Grapefruit and Dancy Tangerine? The Minneola Tangelo. This dark orange piece of California-grown fruit is easily recognized by the nib protruding from its end. …
Blueberries
Fats Domino found his thrill on Blueberry Hill, and The FruitGuys is thrilled to offer these. Blueberries are power-packed with nutrients. Add some sweet notes to your yogurt or granola by tossing in …
Aprium
Apriums are 2/3 apricot and 1/3 plum. You should eat them when soft to the touch but don't let them get too soft or mushy as they will quickly move past their prime. As our resident poet, Jeff says: …
