The FruitGuys
Fruit Delivery | Fresh Organic Produce Delivery
Order Now Login (877) 378-4863
By The FruitGuys on November 3, 2011
The rich chestnut flavor of roasted kabocha squash shines in this recipe.
Continue Reading →
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.
By Chris Mittelstaedt on October 7, 2011
The curious, wrinkly, mouthwatering passion fruit inspires thoughts on creative passion.
By The FruitGuys on October 5, 2011
The watermelon radish can be eaten raw, added to salads, or pickled, but however you enjoy it, its pretty pink hue will delight!
By Rachel Schiros on September 28, 2011
Recipe by The FruitGuys’ Rachel Schiros INGREDIENTS 4 tablespoons coconut oil (or butter or olive oil) 1–2 medium-size sweet onions, thinly sliced 4–5 cloves garlic, finely minced 2 …
By Tanya Milosevich on September 25, 2011
Courtesy of Tanya Milosevich INGREDIENTS Juice of one Valencia orange 3 tablespoons sugar 4-6 plums, cut in quarters and pitted Slices of baguette, toasted 1 1/2 cups fresh …
By Julie Collins on September 19, 2011
By The FruitGuys' Julie Collins INGREDIENTS New red potatoes, sliced Crimini mushrooms, chopped 1-2 sweet onions, sliced Herbs (sage or rosemary), chopped 3 tablespoons olive oil …
By Judith Redmond on September 14, 2011
California's Central Valley farmlands are under pressure from development; the Yolo Land Trust works to protect them so food can continue to be grown here.
By Tanya Milosevich on September 13, 2011
By Tanya Milosevich INGREDIENTS 1 bunch kale, washed, and cut into chiffonade Juice of one lemon Pinch of salt 2 carrots, grated 1/2 basket grape tomatoes, washed and halved …
By The FruitGuys on September 11, 2011
Don't be intimidated by their name—this recipe for dragon tongue beans is as simple (and tasty!) as can be.
By Pia Hinckle on September 7, 2011
By Pia Hinckle While damage varied from state to state and even within the same county, Tropical Storm Irene hit many farms from North Carolina to Vermont hard. Growers reported everything from …
By Rebecca Taggart on September 6, 2011
The next time you feel an afternoon nap coming on, try these three easy, invigorating stretches instead of reaching for another cup of coffee.
Get your weekly dose of the latest fruit info and exclusive updates.
