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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 time. Jeff and Annie Main of Good Humus Produce So much has changed on the farm and so much
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 one of the other buildings. Maybe it was a gas leak, but perhaps it was something more. People were outlining themselves on whiteboards and slurping hot
I’ve always been a pretty active person—something that made coming down with a random medical condition all the more humbling. About a month ago I had an acute onset of achalasia, an uncommon disorder in which the muscles around the lower esophagus clamp down like a boa constrictor and restrict food and liquid from getting into the stomach. A FruitGuy
By Chris Mittelstaedt When O’Henry peaches start to appear, I think of O. Henry—the turn-of-the-century American short story writer who wrote The Gift of the Magi, a story about a young married man who sells his watch to buy his newlywed wife a beautiful set of combs for her long hair. Of course at the same time, without knowing what
Change has come slowly but steadily to the foods we’ve eaten over the last 70 years. While there has been no acute onset to clearly demonstrate the difference between the food of today and yesterday, if you take a look at local agriculture, you can see the fingerprint of change in all parts of the U.S. In the 1940s, Northern
My mother-in-law, in her infinite wisdom, always makes sure to let her grandchildren know that peeling fruit is not a good idea. “Don’t be Mr. Peeler, the vitamin stealer,” she tells them. I’ve always liked this sage advice, and now I can give her (and Mother Nature) credit for being well in front of the scientific community on this fact.
Recipe by The FruitGuys INGREDIENTS 1 head purple cauliflower, washed, cut into ½–inch pieces 3 sunchokes (also called Jerusalem Artichokes), scrubbed well, peeled, and cut into ½–inch chunks (about 1 cup) 1 Butternut squash, peeled, seeded, cut into ½–inch pieces (about 2-3 cups) 1 head of garlic, cloves separated, peeled 6 sprigs of fresh parsley, stems removed, leaves coarsely chopped
By Bridget Meigs INGREDIENTS 1 Delicata squash 2 tablespoons olive oil ½ teaspoon salt Lettuce or spring greens 1 avocado Vinaigrette: ⅓ cup extra virgin olive oil 2 tablespoons Balsamic vinegar 2 tablespoons whole-grain mustard 1 clove garlic, peeled, and minced 1 teaspoon salt ½ teaspoon black pepper PREPARATION Put oven rack in middle position and preheat oven to 450°F.
Adapted from Gourmet INGREDIENTS 1 1/2 pound cabbage, cored, and thinly sliced (6 cups) 6-8 radishes, cut into thin matchsticks 2 tablespoons olive oil 3 tablespoons red-wine vinegar 1 1/2 tablespoons honey mustard 2 1/2 teaspoons salt 1/4 teaspoon black pepper PREPARATION Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes. Meanwhile, whisk together
Recipe by The FruitGuys Ingredients One large bunch collard greens Two tablespoons olive oil Six cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Juice of one Meyer or regular lemon Few dashes hot pepper sauce, optional Preparation Rinse collard greens thoroughly in a large bowl of cold water, and drain. Cut off tough stems. Cut leaves into
Recipe by The FruitGuys INGREDIENTS One head cauliflower, green leaves discarded 2 cups loosely packed arugula, rinsed and coarsely chopped 1/4 cup extra-virgin olive oil 1/4 cup sun-dried tomatoes One teaspoon salt One tablespoon fresh lemon juice, or to taste Two cloves of garlic, peeled and minced 1/4 teaspoon black pepper 1/2 cup freshly grated Parmesan cheese PREPARATION Soak sun-dried
Recipe by The FruitGuys INGREDIENTS One bunch of Swiss chard, stems discarded and leaves coarsely chopped One can of chickpeas, rinsed, drained 1/2 cup sun-dried tomatoes, soaked in 1 cup of water for 20 minutes, drained, chopped 1 1/2 tablespoons olive oil One garlic clove, thinly sliced One tablespoon fresh lemon juice Salt and pepper, to taste PREPARATION Pour olive
Recipe by The FruitGuys INGREDIENTS One large celery root (celeriac) 9 cups of water 1/2 teaspoon salt 1 cup French green lentils, rinsed and drained Three tablespoons olive oil Two tablespoons white wine vinegar Three cloves garlic, peeled, and minced One teaspoon minced fresh rosemary Large pinch of ground nutmeg 1/2 cup crumbled blue cheese PREPARATION Place celery root into
Recipe by The FruitGuys INGREDIENTS One bunch Swiss chard Two tablespoons olive oil 1/2 teaspoon salt Two garlic cloves, finely chopped 1/4 teaspoon dried hot Red-pepper flakes (optional) 3/4 pound penne pasta 1/2 cup finely grated Parmesan cheese (additional for serving optional) PREPARATION Bring a large pot of salted water to boil. Meanwhile, cut out center ribs and stems from
Recipe by The FruitGuys INGREDIENTS One head broccoli washed, and cut into bite-sized pieces One daikon radish, cut into julienne strips (about 2 cups) One bunch rainbow chard, de-stemmed, and coarsely chopped Two large garlic cloves, minced Two teaspoons fresh ginger, peeled, and minced Three tablespoons chicken or vegetable broth Two tablespoons Chinese rice wine or medium-dry sherry One teaspoon
Recipe by The FruitGuys INGREDIENTS One head broccoli Three tablespoons olive or vegetable oil One tablespoon fresh ginger, peeled, minced Two cloves garlic, peeled, minced Two teaspoons soy sauce PREPARATION Bring a large pot of salted water to boil. Chop broccoli into bite-sized pieces. Place broccoli in boiling water and cook uncovered, until crisp-tender (3 to 4 minutes), then drain
Recipe by The FruitGuys INGREDIENTS One medium head cauliflower (2 1/2 to 3 pounds), cut into one 1/2-inch-wide florets (8 cups) Two tablespoons extra-virgin olive oil 1/4 teaspoon salt PREPARATION Put oven rack in middle position and preheat oven to 450 °F. Toss cauliflower with oil and salt in a large bowl. Spread in one layer in a large shallow
Recipe by The FruitGuys INGREDIENTS 1-2 sweet potatoes, cut into 1-inch cubes One head broccoli, rinsed and chopped One bunch of rainbow chard, de-stemmed, and coarsely chopped One package of tofu, rinsed, patted dry, and cut into 1-inch cubes One 14-ounce can of coconut milk 1/2 cup vegetable broth or chicken broth Four teaspoons canola oil 1-2 teaspoons red Thai
Recipe by The FruitGuys INGREDIENTS One bunch beets with greens 1/4 cup olive oil, divided Two cloves garlic, minced Two tablespoons chopped onion (optional) salt and pepper to taste One tablespoon red wine vinegar (optional) PREPARATION Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing
Recipe by The FruitGuys INGREDIENTS One bunch fresh collard greens One tablespoon olive oil 1 cup pine nuts One large onion, peeled and diced 1 cup vegetable or chicken broth One teaspoon dried red pepper flakes Two teaspoons salt PREPARATION Remove the tougher, woody stalks from the collard leaves. Wash the leaves and cut them into half-inch-wide strips. (You can
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