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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.
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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 …
By The FruitGuys on November 3, 2011
The rich chestnut flavor of roasted kabocha squash shines in this recipe.
By Tanya Milosevich on October 27, 2011
by Tanya Milosevich INGREDIENTS 2 parsnips, scrubbed well or peeled and cut in diagonal chunks 3–4 carrots, scrubbed well or peeled and cut in diagonal chunks 1–2 potatoes, sliced in …
By Karla Milosevich on October 27, 2011
A versatile salad recipe where sweet (apple/pear) meets bitter (radicchio).
By Jeff Main on October 26, 2011
By Jeff Main of Good Humus Produce, courtesy of Capay Valley Farm Shop It seems like a long time since I’ve had a chance to touch bases with all of you, as a matter of fact, it has been a long …
By Chris Mittelstaedt on October 24, 2011
By Chris Mittelstaedt and Gretchen Bay Larry saw Mary eating a kiwi berry. “Sherri!” cried Larry, “I think that’s scary! Isn’t a kiwi supposed to be hairy?” “Oh, Larry,” laughed Sherri, “on the …
By Pia Hinckle on October 14, 2011
The pears grown on this family farm are full of flavor and nutrients thanks to the rich soil of the Sacramento River Delta.
By Pia Hinckle on October 13, 2011
The Crush By Pia Hinckle COTATI, CA -- My mother’s family has been making wine since before she was born. My great-grandfather Giocondo Benedetti, who we called “nonno,” brought winemaking from …
By Chris Mittelstaedt on October 11, 2011
Yes, this is Conference Room A, Building 12. It’s about 10 a.m. That’s the Strategy Squad, and they've been here since 5 a.m. Something about reassessing their core. Some confusion was reported from …
By The FruitGuys on October 10, 2011
Pistachios, peppers, cranberries, and greens are among the many good things stuffed into sweet dumpling squash in this delicious recipe.
The almost prehistoric-looking celeriac, or celery root, gets to show off its tastiest assets in this recipe for a tangy salad.
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