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By Chris Mittelstaedt on April 25, 2011
Our TakeHome boxes feature handy handles that let you tote your organic produce home without fear.
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By The FruitGuys on April 21, 2011
The caramel flavor of Sapodilla fruit is beloved around the world. Here's how to eat this beautiful exotic fruit.
By The FruitGuys on April 18, 2011
Green garlic adds a flavorful punch to sautéed kale in this simple dish.
By Chris Mittelstaedt on April 18, 2011
“Dad,” my daughter says as I get home from work, “Mom was on a field trip with us today and said, "'Hey gang!’ It was so embarrassing.” She looks at me unblinking as if I should understand. “Dad!” she …
By Chris Mittelstaedt on April 12, 2011
I’m not a good poker player. I generally say what I think, and you can read the thoughts I’m not saying across my forehead as if it were an electronic billboard streaming data for all of Times Square …
By FruitGuys Staff on April 11, 2011
Pollinators like honeybees are crucial members of the food system, but they've been dying out. Join us as we plant habitat for these endangered species.
By FruitGuys Staff on April 8, 2011
Not only is broccoli good for humans—its antifungal properties can help protect strawberries! Here's how farming practices can help leave pesticides aside.
By The FruitGuys on April 8, 2011
Now and then you'll find an orange that's got some green on it. Is it ripe? Yes. Will it taste strange? Nope. A California farmer explains.
By Rebecca Taggart on April 7, 2011
For me, the word ergonomics has always called to mind carpal tunnel syndrome and back pain. But what does it mean exactly? The science of ergonomics finds the best fit between a person and the …
By FruitGuys Staff on April 6, 2011
Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 large bunch asparagus, cut in 1”³ lengths 2 tablespoons + 1/4 cup olive oil Salt and pepper to taste 3/4 lb uncooked penne 2 green …
By The FruitGuys on April 4, 2011
A medley of tart, sweet, and savory flavors, this unusual chutney will brighten up dishes of all kinds.
Try this easy pomelo and kiwi salad with roasted cashews and a honey-lime dressing. It's a healthy, vibrant dish that serves up fresh flavors in every bite.
By Chris Mittelstaedt on April 4, 2011
I wasn’t really a very good student. Luckily in elementary school, I had a great teacher who helped me after school with spelling. Her name was Mrs. Unruh. She used to devise little tricks to help me …
By Chris Mittelstaedt on March 28, 2011
The sadness of Japan’s natural disaster brings back memories of Katrina for me (my folks are from New Orleans, and I have relatives there). There are those natural routines in the world that we look …
By The FruitGuys on March 21, 2011
Adapted from Gourmet Magazine INGREDIENTS 1 bunch radishes, rinsed and trimmed (cut large radishes in half; small radishes may be left whole) 1 tablespoon butter 1 teaspoon sugar 1/4 …
By FruitGuys Staff on March 16, 2011
Hallie Muller of Full Belly Farm shares stories about Capay Valley's beloved Hoes Down Harvest and Almond Blossom festivals.
By The FruitGuys on March 14, 2011
Green up your plate with stir-fried bok choy and cabbage!
Adapted from foodnetwork.com INGREDIENTS 1 sugar cane, washed well and cut into 1/4-inch sticks, tapered to a point on each end to form skewers (leave the skin on—it helps strengthen the …
By Chris Mittelstaedt on March 14, 2011
My daughter broke her pinkie when she was ten years old while battling to catch a football in a Hail Mary melee on the school blacktop. She had surgery to pin the bone together so it would grow back …
By Heidi Lewis on March 4, 2011
Spend an afternoon making beeswax candles with friends and family—it's an easy, relaxing craft with practical (and pretty!) results.
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