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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 …
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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. …
By Pia Hinckle on August 14, 2012
Lee Walker has kept growing Gravenstein apples through both the thick and the thin-skinned times of the apple business.
By Jeff Main on August 9, 2012
By Jeff Main of Good Humus Produce, courtesy of Capay Valley Farm Shop In August of 2012, we had the Peach Party, our midsummer thanksgiving to all the bounty that comes our way, year after year. …
By FruitGuys Staff on August 9, 2012
Recipe by The FruitGuys BASIC INGREDIENTS One bunch kale (stems removed), washed thoroughly and spun or patted dry Two tablespoons–1/4 cup extra virgin olive oil Juice of 1/2 lemon (or sub …
By FruitGuys Staff on August 2, 2012
Discovered in a Gala and Fuji orchard, assumed to be a cross of both of these celebrity apples. Sommerfeld apples are yellow with red striping. A California original. …
Discover Rome Beauty apples—versatile fruits with unique flavors and health benefits. Learn why they’re perfect for baking, cooking, and snacking!
From Riverdog Farm, courtesy of Capay Valley Farm Shop July 2, 2012 Summer crops are beginning to fill the fields and coolers; pallets of beets and greens are sharing space with summer squash and …
By The FruitGuys on August 2, 2012
Yellow or green? Use fresh beans of either color in this basic recipe.
The York Apple is an heirloom apple from the Pennsylvania countryside where the turnpikes turn. Fruit Buyer Benn said, "Firm, crisp, and juicy. They look like a speckly Gala." …
Prominent in Japan, the Tsugaru apple is now popular here in America too. A beautiful red-shouldered over yellow. Similar to Golden Delicious, yet firmer. …
Originally hailing from Iowa in the late 19th century, Red Delicious is the quintessential apple. Although its earliest incarnation included red and yellow stripes, the modern-day version is crimson, …
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