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By The FruitGuys on December 15, 2011
Here at The FruitGuys we love fruit lore, and the pomegranate is a veritable jackpot of fruit mythos. The Silk Road is jammed with kings, goddesses, saints, and sinners holding up signs extolling the …
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By FruitGuys Staff on December 15, 2011
The 7-bean mix in Central Regional TakeHome cases includes: Navy, Pinto, Black, Great Northern, Soy, Kidney, and Cranberry beans. To prepare: Sort beans and discard discolored or shriveled …
By Heidi Lewis on December 14, 2011
By Heidi Lewis A bounty of winter squash are starting to roll in—a fabulous array of colors, textures, and shapes. Just like the American population, they have an international palette of names, …
By Kim Jordan on December 13, 2011
Photos courtesy of Nationalities Service Center Happy about apples! PHILADELPHIA–Every Monday morning Adam Forbes travels to The FruitGuys' Philadelphia warehouse to load his pick-up truck. …
By Pia Hinckle on December 12, 2011
A portrait of the community at St. Anthony's Dining Room in San Francisco, one of the main recipients of FruitGuys fruit donations.
By FruitGuys Staff on December 10, 2011
Slice off the pomegranate’s crown, and score the rind in 3–4 places. Break the fruit apart in a bowl of cool water to avoid spraying juice. Separate the juicy red pods from the membrane and the …
By Chris Mittelstaedt on December 9, 2011
The college application process was not an easy one for me. I didn’t know where I wanted to go to school, and I had no idea what to say to encapsulate myself in an essay. I finally settled on telling …
By FruitGuys Staff on December 7, 2011
Capay Valley FarmShares Member Jay Edwards on Why He Loves His FarmShare I love my Farmshare because it’s turned me from being mostly carnivorous to a solid omnivore, even dabbling in …
By Tanya Milosevich on December 6, 2011
Recipe by Tanya Milosevich INGREDIENTS 1 small culinary pumpkin or winter squash, peeled and seeded 1–2 rutabagas, peeled 1 celery root, peeled 1 onion, peeled 2–3 cloves garlic, …
By Judith Redmond on December 1, 2011
Farmers spend most of the year planting and harvesting crops, but what do they do in the winter? Plenty! Judith Redmond of Full Belly Farm explains.
By FruitGuys Staff on November 29, 2011
The daikon is a delectable radish revered in Japanese cooking, but also used in Indian and Eastern European meals.
By Pia Hinckle on November 21, 2011
Butternut Squash is Comfort Food By Pia Hinckle When the weather turns damp and chilly, a heart-warming butternut squash soup is one of my favorites. This is one of those soups that will turn …
By Rebecca Taggart on November 20, 2011
Saunas can be more than relaxing. They can be a place to cleanse body and soul, a place to nurture ourselves as we retreat from the outer world.
By FruitGuys Staff on November 19, 2011
Bear Track Farm's Betty Hui and Dick Blair used to be lawyers—how did they become farmers?
By Pia Hinckle on November 18, 2011
Looking for a clever, cute, compostable Thanksgiving craft? Try making apple turkeys this year!
By Chris Mittelstaedt on November 18, 2011
It’s hard to let go of things that were ingrained in my brain as a kid. I still feel nervous if I take food out of the kitchen to eat somewhere other than the table (“not on the rug, Chris!”), and …
By Meta Dunn on November 13, 2011
In this simple recipe, delicata squash gets an Italian twist with garlic, marinara sauce, and Parmesan cheese.
By Chris Mittelstaedt on November 12, 2011
Fuyus and Hachiyas are both persimmons, but that's about all they have in common. We tell you what sets the Fuyu apart.
By Tanya Milosevich on November 10, 2011
Carnival squash has a nutty, maple-like flavor that goes well with the curry powder in this recipe, but acorn or butternut squash would also be delicious!
By Chris Mittelstaedt on November 4, 2011
It was the kind of month that gave a grown man a hangnail—the really nasty kind that snags easily on wool sweaters in the dry fall air and requires Neosporin and a superhero Band-Aid. I had been …
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