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Apricots are a sweet treat related to other fruit favorites like plums and peaches. Let’s dive into how these juicy wonders can brighten up your office break room and your day. The Journey of Apricots Apricots originated in China around 2000 B.C., winning over its ancient civilization with their sweet, floral taste and hint of tanginess. They traveled with merchants
Tuesday was on my calendar for a meeting on Monday. It had been there since Thursday penciled it in on Friday. I was confusing myself as to who was what-day and what-day was who so I tried to clear my mind by counting backward from a coil-of-rope-snare to an arch-shaped-bone using the ancient Egyptian numbering system. That steadied me. When
Balance feels like something we need these days. Between wild weather (in California at least) and banking instability, finding balance for farmers, and the ag industry in general has been a bit of a high-wire act as of late. The business of farming is naturally fraught with uncertainty. Our produce is living plants that are at the whims of the
I have been given a copy of Robert Palter’s The Duchess of Malfi’s Apricots, and Other Literary Fruits. It’s a great reference book if you like those moments of clarity when writers unravel the human condition using simple observations of nature, like the blush of an apricot or the fragrant night-flowering of a plum tree. Fruit is part of our
Benton is a registered trademark name for a dark red cherry that ripens the same time as the Bing – “rounda ’bouta bing” you might say. It is a large, sweet cherry.
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound fresh fava beans 1 head green garlic, minced 1 bunch kale, de-stemmed, and chopped into 1-inch pieces 2 carrots, thinly sliced on the diagonal, about 1/8-inch thick 3 tablespoons olive oil 1/4 teaspoon salt 3 tablespoons water or white wine 1–2 tablespoons balsamic vinaigrette 2 tablespoons minced fresh herb such
by Jeff Main of Good Humus Farm, Courtesy of Capay Valley Farm Shop Image courtesy of Good Humus Produce With the passing of the 2013 equinox a few weeks ago, and all the warmth and wetness of the last week or so, everything on the farm has finally decided that it will go with: It’s Spring! And with that decision
1913 was a crazy time. It was the year Igor Stravinsky and Vaslav Nijinsky staged the ballet The Rite of Spring. Nowadays, we are accustomed to the dissonance and seemingly tonal chaos of Stravinsky’s famous piece. It has been rolled into cinematic scores, including Fantasia, but a hundred years ago in Paris, it was revolutionary. For inspiration in that seminal
Sweet-tart Brooks cherries are ideal for both snacking and baking. Here’s a quick look at their origin story, nutrition profile, and how to best enjoy them. What Is a Brooks Cherry? Brooks cherries have lit up our springs and summers since 1984, when they arrived on the fruit scene thanks to cherry experts at the University of California, Davis. UC
INGREDIENTS 1 large or 2 small zucchini, cut into ribbons (about 3 cups) 2–3 medium beets, roasted and cut into bite-size wedges 2–3 shallots, minced 1 cup carrots, shredded 1 1/2 cups snow peas, cut into 1-inch pieces 3 tablespoons lemon juice 1/4 cup olive oil 1/2 cup fresh minced herb leaves, such as basil or parsley; or 1/4 cup
Blackberry thumb is what some call the sickness of too much texting. [:-(] At the Emerging Technology Conference in San Diego, the theme was “The Attention Economy,” Linda Stone spoke of a “continuous partial attention” trend. Constantly checking devices for messages, losing focus. [hu me?]. FruitGuys urges you to work better at work. Put down the PDA, take a face
INGREDIENTS 1 bunch broccolini, stalks separated but left whole 2 yellow squash, sliced into bite-sized rounds (approx. 1/2-inch thick) Juice of one lemon Zest of one lemon 1/4 cup fresh dill, minced 1/2 cup scallions, thinly sliced 1 teaspoon Dijon mustard 1 cup Greek-style yogurt, plain (regular or low-fat) Salt and pepper to taste PREPARATION Steam the broccolini and
Albion strawberries are the variety that put strawberries front and center in terms of market and availability. This vigorous and big berry has made it possible to have strawberries more often throughout the year and no longer just the ultra-rare treat for princesses and little red riding hoods foraging in the forest.
By Heidi Lewis Here they come, rolling into town— They get the hungriest looks from, everyone around— [drum fill”¦] Hey, hey, they’re the summer fruits! And they’re super duper cute! It may not quite be summer—but that point is moot! When summer fruits start to arrive in May, there’s a bit of a giddy vibe at The FruitGuys. There’s some
From Riverdog Farm, courtesy of Capay Valley Farm Shop 4/2/12 It’s getting close to tomato transplanting time. The plants, all 80,000 (about 9 acres) of the first seeding, have been ready to go from the tray into the fields for about 2 weeks but the rainfall has delayed the transplanting. That’s ok – we need the rain! If it isn’t
Beauty, but friends call it “Beaut” for short, is an early smooth red plum with yellow flesh. Good plum to know on a first-name basis.
The origin of the buttery Alexander Lucas pear and who Alexander was are uncertain, but it is a European variety. Known is that this lovely russeted pear was cultivated in cloistered monasteries, mostly in France and Italy. Alexander Lucas pears are usually the biggest ones on the block. Green and juicy, they are very much like a D’Anjou in sweetness
By Judith Redmond of Full Belly Farm, courtesy of Capay Valley Farm Shop Despite heavy rain, a surprisingly large group of people turned out for the Full Belly Open Farm Day. While we couldn’t sample the strawberries as in years past, we were able to walk around and enjoy the muddy farm. Several families showed up with three generations present.
By Annie Main of Good Humus Produce I went for a bicycle ride to Esparto on Sunday, Jeff and I had breakfast at Zach and Nicole’s house. I took my camera and stopped for some photos. I took one just down our road a bit from us looking at the hills, and a field of mustard that was planted
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 to see. One of my daughters seems to have inherited the same gene but with better motor skills. She can roll
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