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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?
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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
We're received your request to unsubscribe from our monthly Almanac newsletter. While we are sorry to see you go, we hope you enjoyed the newsletter. To resubscribe at anytime, please visit our …
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.
By FruitGuys Staff on April 30, 2012
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch fresh cilantro 5 cloves garlic, minced 1 tablespoon white wine vinegar or lemon juice| 1/4 cup grated Parmesan cheese 1/2 …
By FruitGuys Staff on April 26, 2012
From Riverdog Farm, courtesy of Capay Valley Farm Shop 4/2/12 It’s getting close to tomato transplanting time. The plants, all 80,000 (about 9 acres) of the first seeding, have been ready to go from …
By The FruitGuys on April 18, 2012
Dive into the world of stone fruit! Explore peaches, nectarines, apricots, and plums; learn ripening tips; and discover fun facts.
By Chris Mittelstaedt on April 16, 2012
The Pixie tangerine is almost as magical as the fairies it's named after.
By FruitGuys Staff on April 16, 2012
Friend’s Ranch in Ojai, CA, is a regular supplier of Pixie tangerines for The FruitGuys. The Friend family and its descendants (now into its fifth generation of family farming) have been growing fruit …
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