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By Heidi Lewis on June 25, 2012
Babies on Board By Heidi Lewis Oh de bitty babies, so cherubic in their little baskets. Heavenly creatures, berries were flowers before they incarnated into sweet gems that dance on our tongues. …
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By The FruitGuys on June 22, 2012
This recipe makes a light and tangy coleslaw, nothing like the mayo-heavy concoctions of yore.
By Heidi Lewis on June 18, 2012
By Heidi Lewis You know what sweet summer cherries like? They like winter. That’s when they catch up on a little shut-eye and wake up refreshed. Many stone fruits and pomes need the chill hours to …
By FruitGuys Staff on June 13, 2012
From Good Humus Produce, courtesy of Capay Valley Farmshop From the Luxemburg Gardens in Paris to England’s Blenheim Palace to the imperiled orchards of Brentwood and Gilroy, California’s …
By Chris Mittelstaedt on June 12, 2012
Reprinted from Chris Mittelstaedt's column Eureka on Inc.com Sometimes there are problems simply too thorny and overwhelming to solve the usual ways; they require you to think differently. But …
By Julie Collins on June 11, 2012
Pluots, Apriums, and other natural hybrids are some of the tastiest offerings in the stone fruit world. What combination will they think of next?
By The FruitGuys on June 7, 2012
An easy reduction sauce brings bright citrus flavor to this recipe for a crunchy and nutritious side dish.
By FruitGuys Staff on June 6, 2012
by Annie Main, courtesy of Capay Valley Farm Shop Image courtesy of Good Humus Farm, Capay CA When I am unsure what to write about I always take a walk around the farm-it is an easy place to …
By Chris Mittelstaedt on June 4, 2012
Learn the difference between genetically modified foods (aka GMOs) and naturally hybridized foods, and why you'll never see GMOs in your FruitGuys box.
By FruitGuys Staff on May 31, 2012
From Riverdog Farm, courtesy of Capay Valley Farm Shop Image courtesy of Riverdog Farm, Guinda, CA May 7, 2012 Mild weather and sunshine have boosted crop growth in the field and in the …
Adapted from eatdrinkbetter.com Image courtesy of Blue Moon Acres, Buckingham, PA INGREDIENTS 2–3 cups fresh pea greens Vinaigrette 2 tablespoons grapeseed, olive, or walnut …
By FruitGuys Staff on May 24, 2012
Judith Redmond of Full Belly Farm, Courtesy of Capay Valley Farm Shop Resting in a prominent corner of our farm, under a native black walnut tree, there’s an enormous Allis Chalmers crawler …
By The FruitGuys on May 17, 2012
Once grilled, this large, versatile mushroom can be served whole (burger-style) or in strips to add deliciousness to your plate.
By Judith Redmond on May 16, 2012
An organic farmer discusses the importance of publicly funded agricultural research to the sustainability of our food now and in the future.
By FruitGuys Staff on May 16, 2012
Pea tendrils are the tender vines, stems, and leaves of young pea plants. They can be eaten raw or lightly cooked. Try adding them to all kinds of salads and sandwiches. They are delicious lightly …
By Heidi Lewis on May 14, 2012
By Heidi Lewis Here they come, rolling into town— They get the hungriest looks from, everyone around— [drum fill”¦] Hey, hey, they’re the summer fruits! And they’re super duper cute! It may not …
By The FruitGuys on May 14, 2012
Meet the not-so-monstrous Monster Cot, an apricot that's been bred to be the largest of its kind!
By FruitGuys Staff on May 13, 2012
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By The FruitGuys on May 7, 2012
A recipe for a colorful and flavorful raw salad that's brightened with lemon juice.
By The FruitGuys on May 3, 2012
This recipe has a role for the oft-overlooked kohlrabi, which is paired with potato for a purée that has a bit of bite.
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