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By FruitGuys Staff on August 7, 2013
The FruitGuys Gravenstein Apple Box was featured in the New York Times Dining & Wine Section on August 8, 2013. Gravensteins: They Make a Dessert That Much Sweeter …
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By Rebecca Dienner on August 7, 2013
A recipe that's chock-full of healthy vegetables and fruits, studded with red currants and tied together with a sweet-and-spicy vinaigrette.
Recipe by Rebecca Dienner for The FuitGuys INGREDIENTS 1 ½ cups whole tomatillos (about 6 medium-sized tomatillos), husked and washed well 1–3 hot peppers, depending on heat preference (such …
By Rebecca Dienner on August 1, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 1/2 cups tomatoes, diced (regular, roma, or cherry) 2 tablespoons fresh basil or parsley, or 1 tablespoon fresh oregano, minced 1 …
By Heidi Lewis on July 28, 2013
This organic stone-fruit farm in California's Central Valley was started over a hundred years ago by the same Swedish family that runs it today.
By Rebecca Dienner on July 26, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 peaches, ripe (fragrant) but not too soft 2 cups sweet white or dessert wine 1/4 cup maple syrup, agave, or sugar (see Cook’s …
By Miriam Wolf on July 23, 2013
These days, going vegan can be a healthy choice both for you and for the planet, but it's important to make sure you get the nutrients you need!
By Rebecca Dienner on July 18, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 4 cups eggplant, cut into 1/4-inch thick fries (about 3–4 inches long) 3/4 cup flour 2 eggs, lightly beaten 1 cup panko …
By FruitGuys Staff on July 11, 2013
Pucker up! Traditionally reserved for pie bakers and jam makers, Sour Cherries give their fresh tart-sweet burst of flavor a try before you cook "em up. Nutrient-rich sour cherries have even more …
By FruitGuys Staff on July 9, 2013
Chandlers are big. Big in popularity, big in flavor and big in size. They're the ones that are big enough to slice for treats like strawberry shortcake. Or if you're short on cake-- they stand up …
By The FruitGuys on July 3, 2013
British journalist Alistair Cooke called cranberry sauce an “unchallengeable American doctrine” of Thanksgiving dinner. The sauce can be prepared in many ways: with orange zest, ginger, cabernet, or …
By Rebecca Dienner on July 2, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 medium zucchini, cut in 1 1/2-inch rounds 1/2 cup onion, cut in 1/2-inch pieces 2 tablespoons olive oil 1–2 cloves garlic, …
By The FruitGuys on July 2, 2013
The Dapple Dandy Pluot is a sweet plum-apricot flavored pluot with beautifully dappled skin. These pluots contain fiber and complex sugars for sustained energy, and the taste is fantastic. …
By Miriam Wolf on June 26, 2013
The FruitGuys spent more than five months and 350 staff hours to gain organic certification. Here's an inside look at the process.
By Nicole Claro-Quinn on June 26, 2013
Recipe by Nicole Claro-Quinn for The FruitGuys INGREDIENTS One cup of sugar One cup of water A small handful of fresh rosemary sprigs (about five-six) PREPARATION Place ingredients …
By The FruitGuys on June 26, 2013
Steamed corn on the cob is traditional, tasty, and simple way to enjoy corn.
By Heidi Lewis on June 26, 2013
This pungent herb really does improve memory—but it's also good at making a meal more memorably delicious.
By Rebecca Dienner on June 25, 2013
Jazz up potatoes, pasta, pizza, or meat with this recipe for zesty Argentinian chimichurri sauce!
By Rebecca Taggart on June 21, 2013
We sing the praises of summer stone fruit: nectarines, peaches, cherries, and plums. Rich and delicious, these fruits also pack a nutritional punch.
By FruitGuys Staff on June 19, 2013
from Good Humus Produce, courtesy of Capay Valley Farm Shop A combination of Royal and Blenheim Apricots From the Luxemburg Gardens in Paris to England’s Blenheim Palace to the imperiled orchards …
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