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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.
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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.
By Rebecca Taggart on March 3, 2011
These five easy yoga poses are an effective antidote to sporadic backaches.
By Chris Mittelstaedt on February 28, 2011
Planning farm visits into California’s Central Valley can be fun. The farmers we work with always remind me of the directions. “Chris, when you come out here, make sure that you take Road 204 but only …
By Chris Mittelstaedt on February 21, 2011
When I was in college, we’d pack the elevator with students, turn off the lights, and yell “Molecule!” The car shook in the shaft as we bounced off of each other and the walls, finally tumbling out …
By Chris Mittelstaedt on February 14, 2011
It’s been a long time since I begrudgingly stuffed hard, heart-shaped candies into Snoopy valentines for my New Eagle Elementary School compatriots. A world away from irregularly shaped hearts made …
By The FruitGuys on February 7, 2011
Tatsoi, a delicate, leafy member of the cabbage family, is briefly sautéed with olive oil and vinegar in this recipe.
By Julie Collins on February 7, 2011
Adapted from Gourmet INGREDIENTS 1 tablespoon unsalted butter 2–4 white Hakurei turnips, trimmed and left unpeeled 1/2 tablespoon chopped thyme 1 teaspoon kosher salt Dash of cayenne …
By Pia Hinckle on February 7, 2011
Obituary Jack LaLanne was a typical teenager. He ate fast food and candy, loved soda pop, had acne, and didn’t exercise much. But at age 15 his mother took him to hear a lecture by health food …
By Chris Mittelstaedt on February 7, 2011
There is a scene in The Jerk where Steve Martin and Bernadette Peters are eating at a “fancy French restaurant.” After they splurge on “fresh” wine (“This year! No more of this old stuff!”), Martin …
By Heidi Lewis on February 7, 2011
From a satellite view, Northern California’s Capay Valley looks like a green quilt caught between the folds of the Coast Range. This makes it good for farming with plenty of clean water from Cache …
By Rebecca Taggart on February 7, 2011
This recipe won the 2nd-place ribbon at the Fallas festival in Valencia described here. Ingredients ½ lb monkfish or other white fish, cubed into 1" pieces 1/2 lb calamari, chopped into …
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