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By Chris Mittelstaedt on July 6, 2010
As an ex-suburban Philadelphia kid now turned Californian, I find myself drawn to stories of the underdog. Gosh knows the Philly area is full of tales of heroes on the brink who have pulled it back …
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By The FruitGuys on July 2, 2010
Learn how to make refrigerator-pickled green beans with this simple, quick recipe. Perfect for beginners!
Learn how to pickle cactus—spines not included—with this simple recipe.
By Chris Mittelstaedt on June 21, 2010
In the pantheon of great lyrical misunderstandings, I remember this: summer sunlight circa the mid-1970s and me dancing around our living room while singing at the top of my lungs to the “The Age of …
By Bridget Meigs on June 16, 2010
PHILADELPHIA My commute: therapeutic, thought-provoking, calming and centering. Is such a commute possible? You bet! I am one of the estimated 10,000 Philadelphia residents who bike to work each …
By Pia Hinckle on June 16, 2010
The Light Brown Apple Moth is an indigenous pest considered harmless to crops in New Zealand, Hawaii, Australia, and the UK, all countries that are free to export fruits and vegetables to U.S. markets …
By Chris Mittelstaedt on June 14, 2010
Cherry season is short but always special. Learn more about the cherries you receive in your FruitGuys boxes!
By The FruitGuys on June 14, 2010
The grated beets, carrots, cucumber, and onion in this recipe make a colorful confetti salad, pretty to look at and good to eat.
By Chris Mittelstaedt on June 7, 2010
When the price of corn started going up in Exeter, California due to high demand for ethanol, Mr. Herrera, an owner of 22 acres of family farmland, nearly plowed under his 40-year-old plum orchard. …
By Bridget Meigs on June 1, 2010
Warm spring weather is waking up the farmer in me. I suddenly have the urge to sink my hands into the soil and grow greens, tomatoes, potatoes – you name it. A new resident of Philadelphia, I was not …
By Chris Mittelstaedt on June 1, 2010
In elementary school, some friends and I went through a phase where we had dreams of being city planners. We diagrammed a world of baseball diamonds and arcades and woods with bike paths that somehow …
By The FruitGuys on June 1, 2010
This recipe makes a hearty, spicy chili that will taste even better for lunch the next day!
By FruitGuys Staff on June 1, 2010
1. Place pinto beans in a medium, thick-bottomed saucepan. 2. Cover the beans with water, at least three inches above the beans. 3. Bring to a boil, then reduce heat to a simmer and cook covered, …
By Chris Mittelstaedt on May 24, 2010
Nick fell into my office crying like an Italian sub forced onto sprouted wheat that had run aground on Mixed Metaphor Island. “Fire all morta-della-pedos!” he shouted in meat panic. He was in …
By FruitGuys Staff on May 24, 2010
Adapted from Gourmet AIOLI INGREDIENTS 1/4 cup extra-virgin olive oil 2 tablespoons chopped green garlic 1/4 teaspoon sea salt 2/3 cup low-fat mayonnaise, or other mayonnaise alternative such as …
Adapted from Gourmet AIOLI INGREDIENTS 1/4-cup extra-virgin olive oil 2 tablespoons chopped shallots 1/4-teaspoon sea salt 2/3-cup low-fat mayonnaise, or other mayonnaise alternative such as …
By Chris Mittelstaedt on May 17, 2010
Our all-seeing school bus driver with the flip-up, two-tone shades, and an extra-wide mirror above her head had a ranking system that was distinguishable by the depth and tone of her voice. Sit in …
By Heidi Lewis on May 17, 2010
These slender green stems are Gai Lan, also known as Chinese Broccoli or Chinese Kale. It is an upstanding green used in many Asian dishes, especially Cantonese ones. Gai Lan has the slight …
By Chris Mittelstaedt on May 10, 2010
Chrissy W., a Fruitguys customer service expert, flies me back to South Carolina on a magic carpet woven just for Mother’s Day from matriarchal memory threads in a southern storytelling …
By The FruitGuys on May 5, 2010
The FruitGuys recently donated an owl box to Kauffman's Fruit Farm in Bird-in-Hand, Pennsylvania. Here are a few photos of owls on the farm. We hope they'll begin using our box soon! Stay tuned for …
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