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By Cynthia Cristilli on October 11, 2012
Back in 2004, California’s Governor Arnold Schwarzenegger signed Assembly Bill 1825 into law. This new law mandated companies in the state with 50 or more workers to train their supervisors on sexual …
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By The FruitGuys on October 3, 2012
Collard greens get a little spice from red pepper flakes in this simple vegetarian recipe.
By Chris Mittelstaedt on September 27, 2012
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com For too long you've served as Chief Fire Extinguisher. It's time to step back and start working on building your business. Are you …
By The FruitGuys on September 22, 2012
Strong cheeses like Gorgonzola work best in this gratin recipe, where radishes lend a spicy twist.
By Chris Mittelstaedt on September 21, 2012
Can you smell it? Can you feel it? Is it the way the light shifts or how the little events in your day change—traffic patterns, morning routines, a heavier jacket? Thoreau wrote in his first book, A …
By The FruitGuys on September 20, 2012
This apple, a cross between a Gala and Braeburn, really is a sweet thing!
By FruitGuys Staff on September 20, 2012
Succulent exotic papaya. It has many healthful properties, being high in vitamins, fiber, and lycopene - but can cause issues for people with latex allergies. September is National Papaya month - so …
This crunchy apple lives up to its name! It's great eaten on its own or added to salads.
Recipe courtesy of Annie Main at Good Humus Produce, courtesy of Capay Valley Farm Shop INGREDIENTS 3 medium unpeeled garlic cloves 1 cup nuts: walnuts, almonds or any other nut 1/4 cup …
By The FruitGuys on September 14, 2012
Here's a quick guide to the boxes and packaging we use to deliver our fruit—and some suggestions for how to reuse nearly everything.
By Pia Hinckle on September 13, 2012
A Canning Primer By Pia Hinckle Harvest time always brings an embarrassment of riches to your table. What to do with 25 pounds of zucchini? Tomatoes finally came in last week? Can’t eat another …
By Charlene Oldham on September 13, 2012
It can be hard to tell which foods have been genetically modified—labeling them might help, or it might have unintended negative consequences.
By Chris Mittelstaedt on September 7, 2012
Companies go through growing pains, too. Find out how to recognize and respond to some of the most common ones.
By Chris Mittelstaedt on September 6, 2012
The capital gains tax has been touted as the brass ring for business owners. But if you self-fund your growth, it's anything but.
By The FruitGuys on September 6, 2012
Marty Maggiore and his family are the only growers of these heavenly apricot hybrids. We visit their farm in Contra Costa County, CA.
By FruitGuys Staff on September 6, 2012
Courtesy of Capay Valley Farm Shop 8/6/12 The mystery white peach orchard was so prolific – both high yielding by the sheer number of fruit but also by size – this year that we are sun-drying …
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, …
By The FruitGuys on August 30, 2012
Use this recipe for oven-fried peppers to spice up (or sweeten!) egg dishes or green salads—and the peppery oil is fantastic on bread or pasta!
By The FruitGuys on August 23, 2012
Red Flint corn is an Italian heirloom variety that makes fantastic popcorn. This simple how-to shows you what to do.
By FruitGuys Staff on August 20, 2012
Surprise! What is this? The pink swirl inside this heritage apple is no mistake. Jules Verne would plumb the world over for this pearl, but you need only look in your FruitGuys box for this gem. …
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