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By Roxanne Crittenden on August 8, 2011
By Roxanne Crittenden, courtesy of Capay Valley Farm Shop About twice a year my 8-year old cousin Arlo comes for a “stay-over” at my house. In lots of ways, Arlo is a typical young boy—he has been …
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By Tanya Milosevich on August 8, 2011
Adapted from the traditional French recipe by Tanya Milosevich INGREDIENTS 1 head red butter lettuce, washed, dried, and torn into large pieces 2 to 3 yukon gold potatoes, steamed until …
Recipe by Tanya Milosevich INGREDIENTS 2 white nectarines 1 basket strawberries, blueberries, blackberries, or a combination 1 half-pint whipping cream 4 tablespoons sugar 1 …
By Rachel Schiros on August 8, 2011
In this recipe, summer squash and green beans are sautéed with garlic, leeks, and bread crumbs.
By The FruitGuys on August 8, 2011
A recipe for pickled carrot peels that will spice up your sandwiches!
By Karla Milosevich on August 8, 2011
Recipe by FruitGuys' Karla Milosevich INGREDIENTS 3-4 potatoes 4 tablespoons olive oil 2 cloves of garlic, smashed and chopped fine 1-2 sprigs of rosemary, stems removed and discarded …
By Chris Mittelstaedt on August 4, 2011
The pluot, one of several tasty hybrids of plums and apricots, has an interesting history—and countless silly variations on its name!
By Tanya Milosevich on August 2, 2011
Recipe courtesy of Tanya Milosevich INGREDIENTS 1 globe eggplant 1 bunch cherry tomatoes 1 8 oz ball of fresh mozzarella, sliced crosswise 1/4 cup extra virgin olive oil 6 to 8 …
This recipe for grilled peaches, whipped cream, and crumbled Amaretti cookies is a perfect end-of-summer dessert!
By Rachel Schiros on August 1, 2011
Recipe by FruitGuys' Rachel Schiros INGREDIENTS 1 cup cherry tomatoes, cut in half 1 Cabernet onion, diced 2 tablespoons fresh or 2 teaspoons dried herbs (such as basil, thyme, oregano, or …
By Chris Mittelstaedt on July 15, 2011
Pits aren't meant to be eaten, but they are awfully important—they contain a plant's genetic future! Here are a few facts about fruit pits.
By Pia Hinckle on July 9, 2011
New York has become a leader in urban green renewal. On a visit in June, I found that most of Broadway is now a bicycle path, Times Square is a pedestrian mall, and on the West Side, an abandoned …
By The FruitGuys on July 6, 2011
Purslane falls into the “wild-harvested green” or “edible weed” category. But think of it as a weed, and you’ll be missing out on one of the world’s most nutritious greens. Purslane, a succulent, has …
By Tanya Milosevich on July 4, 2011
Recipe by Tanya Milosevich INGREDIENTS Corn cakes 1 cup all-purpose flour 1/2 cup cornmeal 1 1/2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking …
By Chris Mittelstaedt on July 1, 2011
Some people like their peaches soft; some like their nectarines crisp. No matter your preference, these fruits will sweeten your summer.
By The FruitGuys on June 27, 2011
Kale is one of the tougher greens, but massaging it with lemon juice and salt as in this recipe helps it relax a bit—really! The results are truly tasty.
By FruitGuys Staff on June 27, 2011
Adapted from epicurious.com INGREDIENTS 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges 1 1/2 teaspoons chopped fresh basil 8 zucchini squash blossoms …
By Julie Collins on June 27, 2011
If you've only had peppermint tea made from dried herbs, you don't know what you're missing. Fresh peppermint makes a divinely delicious nectar!
By Heidi Lewis on June 24, 2011
This farm in Pennsylvania grows the delicious but fleeting Hartland cherry.
By FruitGuys Staff on June 22, 2011
In Waddell, AZ, farmer Shyryn Joy grows heirloom crops such as Flakkee carrots.
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