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By Pia Hinckle on May 5, 2022
A diverse group of women farmers dominate the 2022 class of grantees for The FruitGuys Community Fund, the nonprofit’s 10th year of providing grants to small farms and agricultural nonprofits that …
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By Sheila Cassani on February 1, 2022
As we reflect back on another challenging year, we are incredibly grateful for our clients and their positive impact on people and the planet through The FruitGuys GoodWorks Programs. Together in …
By The FruitGuys Community Fund on December 22, 2021
Small Farms are critical partners of the environment with a special role in its stewardship and as agents of climate stabilization. The FruitGuys Community Fund provides grants of up to $5,000 each to …
By Pia Hinckle on December 3, 2021
Fruit World is famous for its extraordinary Sky Ranch Mandarins, a clementine grown on farmer Bianca Kaprielian’s grandfather’s ranch, which sits atop one of the area’s tallest foothills and is named …
By The FruitGuys on December 2, 2021
Courtesy of Rebecca Taggart for The FruitGuys INGREDIENTS Brussels sprouts, preferably fresh on the stalk Olive oil Walnut pieces Large salt crystals Lemon pepper Herbes …
By Pia Hinckle on December 1, 2021
Winter is the peak of the citrus season. Officially beginning on the winter solstice (December 21), the bright shades of orange, red, pink, yellow and green of citrus add brightness and light to the …
By The FruitGuys on November 2, 2021
As the holidays approach, we want to thank you for your business, which has supported our family-owned and operated company through this transitional recovery year, and share how you can easily …
By Pia Hinckle on September 30, 2021
Leticia Velazquez, The FruitGuys Midwest Operations Manager, was one of four people chosen for the prestigious Frieda Rapoport Caplan Family Business Scholarship Program for 2021. The program …
By Chris Mittelstaedt on September 2, 2021
September always makes me feel butterflies of excitement. The change from summer to fall still paints faint memories of me looking for the perfect Trapper Keeper with a velcro flap or of dropping my …
By The FruitGuys on September 2, 2021
The Fall equinox on September 22 marks the transition to shorter days across our hemisphere. Autumn also brings an abundance of tasty fall fruit, especially the peak of apple, grape, and pear season. …
By Chris Mittelstaedt on August 20, 2021
This year is flying by and that means that gift season is just around the corner! As a B Corp, one of our goals for this year was to deepen our relationships with other B Corp companies and our …
By The FruitGuys on August 5, 2021
Despite funding setbacks caused by the COVID-19 pandemic, The FruitGuys Community Fund, a nonprofit founded by office fruit delivery pioneers and certified B Corp The FruitGuys, is pleased to announce …
By Miguel Esteban Robles on March 3, 2021
I visited Paul Rodriguez's farm, Rancho Charanda, in Redlands, CA on February 24, 2021. I had been worried about taking the time because of all of my other responsibilities in the office, but …
By Pia Hinckle on February 5, 2021
Rebecca North, The FruitGuys Senior Buyer and chief Fruit Detective, has been awarded the prestigious 2021 Golden Pliers Award from the Ecological Farming Association (EcoFarm). According to …
By Pia Hinckle on February 2, 2021
2020 was a terrible year and yet the generosity of our community allowed us to bring healthy food to nearly two million people: neighbors in need, frontline healthcare workers, and public school kids …
By Enviro Stewards on November 9, 2020
By Enviro-Stewards, reposted with permission Coronavirus (COVID-19) can be spread through the air. Therefore, it is necessary to rethink indoor air management systems to reduce the risk of airborne …
By Julie Collins on September 15, 2020
Imagine this: It’s a pandemic. You are working from home. Your son is in preschool, but due to poor air quality from wildfires today, school is canceled. You are feeling constantly guilty because you …
By The FruitGuys on September 2, 2020
The FruitGuys has created a new non-profit project to support its long-standing hunger relief mission. The FoodWorks Fund, a fiscally-sponsored project of Community Initiatives, provides direct …
By Pia Hinckle on August 23, 2020
“I had a terrible dream one night,” says Vince Bernard, founder and farmer of Bernard Ranches, who has watched the COVID crisis cut into his sales so much that he may not be able to afford to water …
By Pia Hinckle on July 26, 2020
Each August, Sebastopol holds its annual Gravenstein Apple Fair to celebrate the county's treasured heirloom apple. The 2020 fair has been cancelled due to the Corona-19 crisis, however we can still …
By FruitGuys Staff on July 22, 2020
The FruitGuys Founder, Chris Mittelstaedt was recently interviewed by the Wall Street Journal about the economic effects of the Covid-19 crisis on small businesses. Read the full article in PDF …
By Pia Hinckle on June 10, 2020
Summer for many of us is tied to the memory of a perfect piece of fruit: the cherry eating contest with your sister you won that June; the first bite of the ripest peach you ever tasted in July; the …
By Pia Hinckle on May 29, 2020
Chia seed pudding topped with blueberries is a powerhouse breakfast packed with fiber, antioxidants, and healthy fats. And it couldn't be easier to make overnight so it's ready to enjoy in the …
By Pia Hinckle on May 22, 2020
Trying to eat healthier snacks while remote working? Try this quick and easy carrot snack salad that will satisfy your munchie-crunchie-salty cravings with something healthy. Carrots get their color …
By Pia Hinckle on May 6, 2020
Tips to stay safe from ticks this summer Knowing how to protect yourself from ticks and the diseases they carry is more important than ever during the COVID-19 crisis. The urge to get out in …
By Pia Hinckle on April 16, 2020
What are you baking? I found this old The FruitGuys recipe for Lemon-Lavender Soda Bread and made it for Easter and it was delicious. No yeast needed. You can find lavender buds in …
By Elisabeth Flynn on April 1, 2020
It’s a spring like no other, with most of us hunkered down at home and waiting for the waiting to be over. While we wait, you can enjoy the bounty of spring fruit that The FruitGuys will be bringing …
By The FruitGuys on March 5, 2020
March 2020 We will get to the other side of this---together. We wish you, your employees, your vendors, your customers, and their families the best, and especially good health. Please let us know of …
By The FruitGuys on January 9, 2020
The FruitGuys is now a certified B Corp, joining the ranks of socially-responsible companies such as Patagonia, Ben & Jerry’s, Kleen Kanteen, and Clover Sonoma that all make a commitment to …
By The FruitGuys on December 19, 2019
The FruitGuys knows that small grants can have big impacts on independent farms. That’s why in 2012 we founded The FruitGuys Community Fund, a non-profit that provides grant awards of up to $5,000 to …
By The FruitGuys on November 19, 2019
The FruitGuys, the nation’s leader in providing farm-fresh fruit and other healthy, thoughtful snacks to the American workplace, released its 20-year Impact Report summarizing its efforts to feed the …
By Rebecca Dienner on July 18, 2019
Zucchini is a delicious and versatile summer staple that can be used in any dish. It's nutrient-dense and packed with potassium. Kickstart your summer mornings with this easy summer egg muffin recipe …
By Mark Saltveit on June 27, 2019
When the career website Glassdoor surveyed American workers in 2017, they found the average employee had only taken 54 percent of their paid time off (PTO) in the past year. That figure has been …
By Heidi Lewis on June 13, 2019
A fashion edict of the 20th century was “only wear white between Easter and Labor Day.” Wearing white flapper dresses, knickerbockers, and shoes in summer has its practical purposes, and eating white …
By The FruitGuys on April 25, 2019
Spring is the perfect time to make deliciously healthy salads. Enjoy this simple recipe that's easy to prep and savor all week! Dressed with white wine vinegar and honey, this colorful salad is crisp …
By Heidi Lewis on April 18, 2019
The French called the tomato the pomme d’amour, or the Love Apple, for their belief that the exotic tomato had aphrodisiac powers. Tomatoes might not be responsible for romance in people, but eating …
By Rebecca Taggart on April 11, 2019
Iron is the most abundant element on Earth, yet iron deficiency is the most common nutritional disorder both in the United States and the world, according to the World Health Organization. Iron is …
By Chris Mittelstaedt on April 4, 2019
When I first heard someone say, “Ataulfo,” I nearly said, “Gesundheit!” The Ataulfo mango is sometimes referred to as the “champagne mango.” And it makes me think of that line from the Van Morrison …
By Cynthia Cristilli on April 2, 2019
Since the viral #MeToo movement began, more and more women have found the courage to speak out about sexual harassment and assault, and demand change to the way we all perceive gender and power …
By Jonanna Widner on March 28, 2019
Narrator: She didn’t eat it later. How many times have you opened up your refrigerator at work to face a wall of half-full Tupperware containers and week-old to-go boxes of food that will …
By Rebecca Taggart on March 21, 2019
Fitness is about that wonderful feeling of exhilaration and power after a good workout. Or is it? Many of us equate fitness with the ability to run, swim, or bike a certain distance, make it through a …
By Pia Hinckle on March 19, 2019
Shivering on the beach in the lashing wind and rain, I cringe as the 52°F water of San Francisco Bay kisses my toes. Why do I do this? I ask myself, and on winter days like this. Why don’t I wear a …
By Julie Collins on March 15, 2019
The original Waldorf salad was created in the 1890s by the maître d' of the Waldorf-Astoria Hotel in New York City. It included only diced red-skinned apples, celery, and mayonnaise. Chopped walnuts …
By Pia Hinckle on March 11, 2019
Karen Morss, aka the Lemon Lady, an author, pilot, and pioneering Silicon Valley–entrepreneur-turned-farmer, died in December 2018. Karen was a passionate producer of the most fabulous Meyer lemons …
By Miriam Wolf on March 7, 2019
Face it: your desk could use some help. There are stacks of papers everywhere, unfiled documents mingling with takeout menus. Your keyboard is so filled with crumbs that it crunches when you …
By Jonanna Widner on March 5, 2019
For anyone who exercises regularly, the signs of sliding off track are usually clear: Those kettlebells you so lovingly swung for months suddenly seem to have lost their former charm; the treadmill …
By The FruitGuys on February 28, 2019
Cauliflower is nutritious and delicious! This versatile vegetable is a great substitute for high-carb foods—it can be used for soups, stews, salads, rice, mashes, and more. It’s also a great source of …
By Elisabeth Flynn on February 26, 2019
The FruitGuys has donated nearly eight million servings of farm-fresh fruit to people in need across the United States over the last five years, with almost 2 million servings in 2018 alone. The …
By Erin Mittelstaedt on February 21, 2019
Canning helps us make new family traditions and memories. This year included a kitchen covered in splashes of red pomegranate juice, mashing batches of persimmons to music, and making massive amounts …
By Elisabeth Flynn on February 19, 2019
How can we be happier at work? This question seems well worth pursuing, given how much time we spend there, and the way in which happiness spills from one area of our lives into all the others. I …
By Stephanie Rosenbaum Klassen on February 14, 2019
Juicy, refreshing, and packed with vitamin C, orange citrus comes into season on the West Coast just in time to brighten winter tables—and help combat the season’s colds and flu. California’s …
By Pia Hinckle on February 4, 2019
The short, cold days of winter often have us craving warm, nourishing meals—the kind we refer to as “comfort food” for good reason. I’m a big fan of large-batch winter cooking: making soups, stews, …
By Elisabeth Flynn on February 1, 2019
When the weather outside is frightful, it can be tempting to curl up on the couch and indulge in so-called “comfort” foods—many of which are a far cry from a healthy choice. But during the winter …
By Elisabeth Flynn on January 30, 2019
January marks a fresh start, a time for setting goals and making resolutions generally geared toward self-improvement: Time to get fit, eat more healthfully, declutter your home, etc. But a new year …
By Jessica Walrack on January 24, 2019
Did you know that work quality and efficiency are affected by the foods employees eat during the day? What if I told you that studies have found that food choices directly correlate with how …
By Jonanna Widner on January 17, 2019
For some people, having the “winter blues”—feeling down, dragging, and detached during the long months of short days—is more than just an expression. Those who suffer from seasonal affective disorder …
By Jonanna Widner on January 15, 2019
Whether you’re a novice runner or an ultra-marathoner, running in winter nearly always means making some adjustments to your regimen. As the seasons change, so does your gear, your preparation, and …
By Jessica Walrack on January 11, 2019
When you’re busy running your business, it can be easy to forget the importance of healthy eating, exercise, and stress management for yourself and your employees. Before you know it, your employees …
By Erin Giordano on January 8, 2019
Happy New Year to you! We say this sincerely. Our fruitful connections, we value them dearly. We’re grateful for you and the part that you play in helping The FruitGuys succeed every day. The …
By Miriam Wolf on January 7, 2019
Taking your lunch to work every day can save you a lot of money—and calories. But getting in the habit can be a challenge. Scrounging in the fridge at 7 a.m. to try and throw something together for …
By Miriam Wolf on January 1, 2019
Looking to make your team happy without breaking the budget? Sometimes the best things in life are pretty simple and low-cost. We did an informal poll of office workers to see what little perks were …
By Jonanna Widner on December 27, 2018
New Year’s resolutions. Is there any yearly writing exercise that’s more fraught? Making New Year’s resolutions is supposed to be a helpful practice about self-reflection and goal-setting but all too …
By Miriam Wolf on December 20, 2018
A workplace fitness challenge can do some great things for your team or your company. Yes, it provides exercise and promotes health, but it does more than that, too. Even though a fitness challenge …
By Rebecca Taggart on December 14, 2018
Paella has been a favorite in Spanish homes for centuries. Most historians agree that this rice-based dish originated in the Spanish city of Valencia, which has been a significant producer of rice for …
By Stephanie Rosenbaum Klassen on December 6, 2018
Anyone who celebrates Hanukkah, the Festival of Lights, knows that homemade applesauce is the perfect accompaniment for latkes or potato pancakes. Made from nothing but chopped apples simmered with …
By Mark Saltveit on December 5, 2018
We recently discussed the growing criticism of open office layouts, largely because of the noise and distractions that can undermine productivity. Nonetheless, open floor plans are likely here to …
By The FruitGuys on November 30, 2018
The sunchoke, aka Jerusalem artichoke, is the tuber from a very tall sunflower-like plant that originated in North America and looks a bit like ginger root. Sunchokes are mild and quite easy to cook. …
By Katie Donnelly on November 27, 2018
During my 15-plus years in the human resources sector, I’ve learned, along with my various employers, how important it is to foster an environment that truly welcomes a company’s greatest resource: …
By Rebecca Dienner on November 15, 2018
Recipe by Rebecca Dienner for The FruitGuys Two of winter's tastiest treats—squash and persimmon—come together in this healthy, colorful salad recipe. INGREDIENTS Winter squash, 2 cups, …
By The FruitGuys on November 8, 2018
By FarmShares member Lisa Lawrence, courtesy of Capay Valley Farm Shop This classic French dish is perfect year-round. Use this easy ratatouille recipe to fill the kitchen with delicious aromas and …
By Elisabeth Flynn on November 6, 2018
Love it or dread it, the office holiday party is an enduring tradition. These events bring together all kinds of people under circumstances where the boundaries of work and private lives might blur. …
By Shannan Slevin on October 31, 2018
From an early age, some people know exactly what they want to be when they grow up. For instance, the freshman in high school who knows right away they want to go to medical school. Or the student who …
By Elisabeth Flynn on October 30, 2018
Did you know you can help people in need by forwarding your fruit box to a charity in your area? As the holidays approach, we wanted to not only thank you for your business but also share how The …
By Crystal Spraggins on October 25, 2018
Getting promoted to manager is cause for celebration. Your hard work has paid off, and now you have more autonomy, more interesting projects, and (presumably) more money. Helping those you oversee …
By Mark Saltveit on October 23, 2018
Of the countless challenges a manager will face, few will be as complex as a coworker’s suicide. Staff may feel bewildered, frightened, guilty, and sad. If the victim killed him/herself at your …
By The FruitGuys on October 4, 2018
Fall is a perfect time to start thinking about holiday gifts. December will be here before you know it, but not to worry! The FruitGuys has a range of tasty and distinctive options that make giving …
By Elisabeth Flynn on October 2, 2018
The arrival of autumn marks a time of transition. We return to school and a “regular” work schedule (no more closing down early on Fridays to head to the beach!), we don our jackets, and we welcome …
By Mark Saltveit on October 2, 2018
The costs of depressive disorders to employers are well-documented: according to the Centers for Disease Control and Prevention, anywhere from $17 to 44 billion per year in lost productivity and more …
By The FruitGuys on September 27, 2018
You’ve been waiting all year for it—now the time has arrived. That’s right, the 4th annual National Fruit at Work Day is here! Tuesday, October 2, 2018, marks this not-so-solemn observance that …
By Dana Lester on September 7, 2018
In 2016, 8.2 million people finished a 5K race in the U.S., according to Runner’s World. If you’re not one of the die-hards lacing up your running shoes every day, you may be wondering what the …
By Julie Collins on August 23, 2018
Navel oranges (the “winter” orange) and Valencia oranges (the “summer” orange) are similar in flavor and appearance, but what distinguishes one from the other? Oranges are one of the most commonly …
By Elisabeth Flynn on August 15, 2018
The Farm-to-Table movement of the last decade has celebrated local farmers and their rural lifestyle. Sustainable farming is a wholesome and noble occupation that provides nutritious whole foods to an …
By The FruitGuys on August 7, 2018
Whether it's a birthday, a Japanese-themed New Year's Day party, a dinner gathering, or simply lunch at work, we like to celebrate with sushi. It’s fun to make hand rolls with friends and to …
By Elisabeth Flynn on July 26, 2018
The FruitGuys is thrilled to announce the return of our annual Gravenstein Apple Box. This heirloom apple has a distinctive, delicious flavor and a tantalizingly brief harvest season: generally two …
By Elisabeth Flynn on July 19, 2018
Heatwaves are forecast across much of the U.S. this summer. This is unwelcome news for most of us—sweaty commutes, poor air quality, and less time to enjoy the outdoors. Snacking on fresh fruit is a …
By T.J. Ford on July 10, 2018
Biting into a warm, ripe peach and feeling the sweet juice dribble down your chin is one of the hallmarks of summer. Or perhaps you’re savoring a hot slice of nectarine and blueberry pie? Fresh from …
By T.J. Ford on July 3, 2018
The workplace can be stressful. But what if you could take 45 minutes out of your day and emerge calm, grounded, and serene? Or perhaps you’ve been feeling fatigued and run-down lately—what if you …
By Dana Lester on July 3, 2018
Cold, pure water is a baseline perk for office workers. Hydrated workers, after all, are more productive than workers who are as dried out as the discarded husks of molting insects. But if you’re …
By Robert Edelstein on May 29, 2018
For the uninitiated, the notion of setting up a staff retreat may appear daunting; it takes time, planning, and money, and the payoff can feel vague. But do it once and the benefits—for both staff …
By Dana Lester on May 17, 2018
Retaining top talent after that talent has had a baby can be a challenge, so it’s worth taking a look at how your company supports new mothers as they’re transitioning back to work. The federal …
By Dana Lester on May 1, 2018
Ah, spring—the season of tidying up, decluttering, and cleaning. If you’re like most people, spring-cleaning may happen in your kitchen, garage, and closets—but what about your workplace? After all, …
By Sheila Cassani on April 20, 2018
In 2018-- the sixth year of awarding small grants with big impacts to American farms and agricultural nonprofits-- The FruitGuys Community Fund announced its largest class of grantees so far: 13 …
By Mark Saltveit on March 27, 2018
The need to connect patients with faraway doctors used to be a hallmark of only the most remote jobs—astronauts and researchers at the Antarctic research station, for instance. Telemedicine arose …
By Miriam Wolf on March 10, 2018
It’s certainly no secret that we’re eating more avocados. Guacamole, avocado egg boats, grain bowls topped with avocado. Avocado toast has become so ubiquitous in certain parts of the country that …
As the days get longer and the weather gets warmer, it’s time to consider making your commute healthier, more environmentally friendly, and a lot more fun than sitting in a car. Just get on your …
By The FruitGuys GoodWorks on February 22, 2018
The FruitGuys GoodWorks Program had a record year in 2017, donating more than two million servings of fresh fruit to hungry people across the country and providing fruit to first responders and …
By Miriam Wolf on February 8, 2018
Dark, sweet, and rich, chocolate can enhance almost anything. There are plenty of places where you can read about chocolate’s health benefits or the aphrodisiac qualities of a box of fancy bonbons, …
By Mark Saltveit on January 23, 2018
Let’s face it, as a manager, giving annual performance reviews may be one of the hardest tasks you perform all year—from the highly formulaic write-ups to the tension in the face-to-face meetings to …
By Dana Lester on December 26, 2017
Money makes the world go round, but how many of us really know how to harness its potential? Let’s face it: many otherwise savvy Americans are woefully underinformed about financial issues. In many …
By Mark Saltveit on December 6, 2017
About twenty years ago, social media literally did not exist; today, a single Facebook post by one of your vice presidents can cripple your brand. That isn’t an exaggeration. On October 25, 2017, …
By Miriam Wolf on November 30, 2017
It’s the most wonderful time of the year: Time to string the lights or kindle the candles. Time to drive cloves into an orange to make the best-smelling room freshener imaginable. Time to savor a …
By Miriam Wolf on November 21, 2017
Even if your business card doesn’t read “sculptor” or “novelist,” creativity is probably one of the most important traits in your work life. On an organizational level, creativity is how companies …
By The FruitGuys on November 16, 2017
Thanksgiving is a time for sharing. It’s in that spirit that we share some favorite recipes from FruitGuys staffers and alumni. Is it a coincidence that all of them star the season’s best fruits and …
By Miriam Wolf on November 2, 2017
Of all the autumn fruits, the pomegranate is the most elegant and exotic. Leathery skin protects a tightly packed network of brilliant red juice-filled arils (the official name of the jewel-like …
By Miriam Wolf on October 26, 2017
The days growing shorter and the air is growing cooler—it’s fall. And that means it’s time to return to the warmth of the kitchen to cook up some of autumn’s fruits and vegetables. But even though …
By Mark Saltveit on October 24, 2017
Batten down the hatches! Open enrollment season is about to begin at most companies—it’s usually during the month of November—and it can get intense. If you work in human resources, it's time to get …
By Miriam Wolf on October 19, 2017
If you ask a group of people what helps them lose or maintain weight, chances are a significant portion of them will point to meal prep as the secret ingredient to their success. Jake Hickok, a …
By Jonanna Widner on October 5, 2017
These days, the dress code in most offices is “business casual.” Not having to wear heels, panty hose, or constricting ties can definitely be a workplace perk, but the lack of formality also opens the …
By The FruitGuys on September 28, 2017
Can a selfie ease hunger or increase health? It can if it’s posted this October 3, National Fruit at Work Day! Eleven cities will host banana giveaways where you’ll have a chance to selfie your way to …
By Jonanna Widner on September 21, 2017
For many runners, the approach of winter means new challenges—harsher conditions, less daylight, and all too often, less motivation. This doesn’t mean you have to pack up your shoes and shut down for …
By Dana Lester on September 19, 2017
Recycling, eating more plant-based meals, and riding your bike to work are all great ways to reduce your impact on our planet. But what about your place of work? Is your office aware of its carbon …
By Miriam Wolf on August 31, 2017
Summer is a funny season, especially if you work in an office. It’s hot outside, and commuting through the heat drains you. But your office is so air-conditioned that you need to take a sweater, and …
By Jonanna Widner on August 29, 2017
Picture this: You’ve applied for a job, gone through the interview process, and received an offer. You open your email and the company’s HR person has sent you the available benefits package. There …
By Miriam Wolf on August 24, 2017
For veggie lovers, late summer is the best season. Summer produce is at its peak right now, and gardens are overflowing with sun-warmed veggies. But even if you don’t have a plot of land to till, you …
By Mark Saltveit on August 15, 2017
The only thing we can be sure of when it comes to American health care policy is uncertainty itself. As of this writing, the first few attempts to “repeal and replace” the Affordable Care Act (aka …
By Stephanie Rosenbaum Klassen on August 3, 2017
What does history taste like? For some lucky Californians, it tastes like the sweet-tart, aromatic Gravenstein apple. First planted in Northern California by Russian trappers in 1811—nearly four …
By Miriam Wolf on July 27, 2017
When the weather and your schedule both heat up, the last thing you want to do is march into the kitchen at the end of a long, hot day and crank up the oven to cook dinner. These three entrées are …
By Miriam Wolf on June 29, 2017
Now that hot weather is upon us, all signs point to fruit salad. Many fruits are at their peak in July and August, so eating as much of your favorites as possible should be high on your summer to-do …
By The FruitGuys on April 20, 2017
Adapted from herbsspices.about.com INGREDIENTS 1 pint (8 ounces) ripe strawberries, rinsed, hulled, and sliced 1 tablespoon sugar 2–3 teaspoons good-quality balsamic vinegar Freshly …
By Miriam Wolf on April 15, 2017
The strawberry is a symbol of the promise of spring after a long winter. While midsummer’s lush, plump cherries whisper of sultry nights on the back porch spitting pits into the garden, strawberries …
By Sheila Cassani on April 12, 2017
The FruitGuys Community Fund is pleased to introduce the 2017 class of farm grantees. In 2017, the project awarded ten small American farms and agricultural nonprofits a total of $42,913 in funding …
By Mark Saltveit on March 27, 2017
Political discussions are unavoidable these days, even at work. Last month we looked at how old boundaries have dissolved in the vitriol of the 2016 election and how employees can navigate this new …
By Miriam Wolf on February 22, 2017
The calendar may say that spring is on the horizon, but a casual glance around homes, schools, and workplaces reveals that many of us are still grappling with seasonal colds and flus. In February, …
By Mark Saltveit on February 21, 2017
During 2016’s long and grueling presidential campaign, millions of Americans with widely different opinions had at least one thought in common: “At least this will all be over soon!” So much for …
By Sheila Cassani on January 24, 2017
The FruitGuys has been making produce donations since it started back in 1998, but in 2016, the company set a new record, donating more than 2 million servings of fruit and produce to those in need …
By Rebecca Taggart on December 25, 2016
Nothing is more traditional than eating large festive meals, starting at Thanksgiving and continuing right on through New Year’s Eve. With the days getting colder and darker, we also tend to exercise …
By Mark Saltveit on November 16, 2016
During wintertime, and the living is cozy. Our instincts tell us to hibernate and curl up in front of the fire with some snacks and a hot toddy. For exercise, most people get back on the treadmill by …
By Tanya Milosevich on November 10, 2016
INGREDIENTS ½ pound mixed greens, washed and spun dry Two Fuyu persimmons, seeded and sliced (peel is edible but optional) 1–2 medium-size ripe pears, seeded and sliced Juice of 1 …
By Kjerstin Johnson on October 26, 2016
If you type “open-office floor plans” into Google, you might be surprised by the headlines that pop up: “The Post-Cubicle Office and Its Discontents”; “Why Agencies Should Rethink the Open-Office …
By Tanya Milosevich on October 5, 2016
INGREDIENTS 4 apples (any combination), cored and cut in eight slices 2 pears (ripe, but not too soft), cored and cut in eight slices ½ cup sugar, divided 1 cup flour 1 teaspoon …
By Mark Saltveit on September 28, 2016
If you exercise or run outdoors, the temptation to hang up your workout shoes for the season is a strong one as the days get shorter and colder. Curling up with a nice book or a binge-worthy TV show …
By Miriam Wolf on September 26, 2016
Pears have been with us for centuries—dried slices of the fruit have been found in cave dwellings in Switzerland dating back to the Ice Age, and written documentation of the pear goes back 2,500 …
By The FruitGuys on September 20, 2016
Adapted from allrecipes.com INGREDIENTS 3 pears, peeled, cored, and cut into wedges Seeds of 1 pomegranate (see our prep tips here!) 1 tablespoon fresh lemon juice 2 tablespoons light …
By Heidi Lewis on September 9, 2016
At the Still Life Modeling Agency, the pomegranate gets callbacks all the time. You can see why—it’s such an intriguing fruit. Its beautiful maroon color, its little calyx crown, and it is burgundy …
By The FruitGuys on September 7, 2016
Q: What is the rough brown texture on the top of some apples, and is it edible? A: Known as “russeting,” it is a brownish corky or netlike texture that appears on certain varieties of apples and …
By Mark Saltveit on August 24, 2016
We’ve been told for decades that driving your car to work is bad. It’s expensive, unhealthy, polluting, and stressful. Incentives to change this habit come and go, from mass transit systems and …
By Kjerstin Johnson on August 24, 2016
When we bite into a crisp fall apple, we generally don’t think about the centuries of cultivation, ongoing scientific development, or countless tiny agricultural advances that put that piece of fruit …
By Miriam Wolf on August 24, 2016
A crispness is sneaking into the morning air and the leaves are ever-so-slightly turning yellow. Children across this great land of ours are sending up a wail and gnashing their teeth—summer is almost …
By Cathryn Domrose on August 23, 2016
The best Labor Day celebrations involve getting outside, enjoying good company, and savoring not just the fruits of labor, but the fruits of this special season as summer fades and fall beckons. My …
By The FruitGuys on August 11, 2016
Sometimes called "apple pears" because of their apple-like shape and pear-like taste, Asian pears are probably one of the first domesticated fruits. With hundreds of cultivars, varieties include …
By Shannan Slevin on July 27, 2016
Frecon Farms, in southeastern Pennsylvania, is as rich in history and community as it is in apples and stone fruits. Founded in 1944 by Richard S. Frecon and his wife, Martha, the orchard started as …
By Miriam Wolf on July 27, 2016
It’s hot outside. The bosses are away on vacation. It’s tempting to make every day casual Friday. But if you want to leverage your wardrobe to help advance your career, it’s worthwhile to keep some …
By Heidi Lewis on July 27, 2016
Around the small Northern California town of Sebastopol, you see bumper stickers of all kinds. From the political to the apolitical to cosmic questions such as “What if the hokeypokey is what it’s all …
By Pia Hinckle on July 26, 2016
Swimming is a great source of relief from the summer heat and excellent exercise to boot. No matter what your fitness level—or even your mobility level—the gravity-free effects of water can allow you …
By Shannan Slevin on June 29, 2016
Embracing the dry June heat of San Joaquin County is a small price to pay when exploring the grounds of Lagier Ranches. This 120-acre family-run farm in Escalon, CA, is rich in trees and small fruits: …
By Julie Collins on May 24, 2016
In 2015, the side lot next to The FruitGuys headquarters in South San Francisco was a gravelly, unused, weed-infested strip of land. Today it’s abuzz with activity, transformed into a cozy home for a …
By Mark Saltveit on May 24, 2016
Bicycle commuting is slowly becoming a mainstream (and healthier) alternative to the grind of the daily drive. In Portland, OR, a full 7 percent of commuters now cycle to work, and bike lane …
By Miriam Wolf on May 21, 2016
In June, we must eat stone fruit. Stone fruits are those fruits that consist of flesh surrounding a single hard pit. They include peaches, nectarines, plums, apricots, cherries, and even mangoes. …
By Chris Mittelstaedt on May 17, 2016
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 …
By Tanya Milosevich on May 13, 2016
This recipe is great to make in advance for an easy work lunch. Prep (and keep separate) your quinoa and dressing the night before, then assemble with fruit and nuts at home or the office for a tasty, …
By Miriam Wolf on April 15, 2016
Is there a word that brings as much hope to the heart as “springtime”? Grass, leaves, and flowers burst forth after their winter slumber, and the world smells fresh and new. And there are …
By Sheila Cassani on April 14, 2016
This year, The FruitGuys Community Fund increased the number of grants awarded to small American farms and agricultural nonprofits to 10, providing a total of $40,133 in funding for sustainable …
By Miriam Wolf on March 29, 2016
The season of renewal is here and with it, the fruits and vegetables we’ve been craving all winter long. These three salads take advantage of the ingredients that just shout “spring!”—Asparagus, …
By Heidi Lewis on March 25, 2016
The avocado originated in south-central Mexico about 10,000 years ago. It was several millennia before wild avocado trees were cultivated and many more before the Hass avocado—the most common variety …
By The FruitGuys on March 23, 2016
Q: What’s in my mix? A: You can see a list of what’s in your mix and where each item was grown in just two easy steps: Find out what kind of mix you have. Look on the side of your box, and you …
By Nancy Friedman on March 16, 2016
Ever wish you could read more books—and not just when you’re on vacation? Looking for a way to boost morale and creativity in your work team? Want a steady diet of interesting and relevant new ideas …
By Sheila Cassani on February 24, 2016
Small, independent, and family-run farms need all the help they can get, as evidenced by the record number of applicants for The FruitGuys Community Fund’s 2016 sustainable agriculture grants: in a 55 …
By Michelle Dixon on February 24, 2016
FruitGuys Los Angeles Operations Manager Michelle Dixon shared this email with the company on February 24, 2016, recounting the selfless and heroic actions of two of her staffers who found themselves …
The FruitGuys donated more than 1.3 million servings of produce directly to those in need during 2015, a new record for the South San Francisco–based company. Nearly 700,000 pounds of fruit and …
By Rebecca Taggart on February 7, 2016
Once upon a time, back in the Victorian era, citrus fruits were rare and expensive, a delicacy to be enjoyed only on special occasions. Earlier still, for sailors suffering from scurvy on long …
By Chris Mittelstaedt on January 27, 2016
I owe the birth of The FruitGuys to the creative power of, well, desperation. It was 1997. My wife, Pia, and I had been married for a year and were living in a small one-bedroom apartment in San …
By Miriam Wolf on January 25, 2016
When it comes to what’s healthy to eat these days, there is undoubtedly conflicting information. Dietary factions bicker like a cranky old married couple. But whether you’re paleo or plant-based or …
By The FruitGuys on January 12, 2016
INGREDIENTS 1 sheet frozen puff pastry, thawed for 1 hour on the counter or overnight in the fridge 2 8-oz bars of cream cheese at room temperature 1 cup purchased or homemade lemon curd …
By Chris Mittelstaedt on January 4, 2016
(Throat clearing) “Excuse me—we have a strict ‘no pets’ policy here.” “I don’t have any pets.” “What do you call that cute, fuzzy brown thing you’re petting?” “A kiwifruit.” (Pause) …
By Heidi Lewis on December 16, 2015
To satisfy the sharp desire I had Of tasting those fair apples, I resolved Not to defer; hunger and thirst at once / Powerful persuaders, quicken'd at the scent Of that alluring fruit, …
By Mark Saltveit on December 9, 2015
As the calendar tips from December into January, many of us start thinking about New Year’s resolutions. We resolve to be kinder or more punctual; to be thinner or to drive less. In short, we’re …
By Mary Anderson on November 19, 2015
Charity, as the old saying goes, may begin at home, but increasingly it’s found its way into America’s home away from home—the workplace. From multinational corporations to mom-and-pop shops, …
By Heidi Lewis on November 10, 2015
In seed time learn, in harvest teach, in winter enjoy. —William Blake Winter is finally here in drought-stricken California, and we’ve gotten a break from all that balmy, summerlike weather we’ve …
By FruitGuys Staff on October 7, 2015
Raise your hand if you have already gotten the fall cold that’s in circulation. Did you wash that hand? Probably not—or not enough. Fall heralds the beginning of the flu season in the office and on …
By Stephanie Rosenbaum Klassen on September 20, 2015
On the West Coast, summer tends to linger. Back-to-school sales may cede shelf space to Halloween candy, but even as the days grow shorter, golden afternoons beckon, encouraging weekend picnics and …
By Heidi Lewis on September 18, 2015
“Farming looks mighty easy when your plow is a pencil and you’re a thousand miles from a cornfield.” —Dwight D. Eisenhower Dick Blair and Betty Hui are second-career farmers. Blair spent 35 years …
By The FruitGuys on September 17, 2015
Q: Where does The FruitGuys produce come from? A: Our produce is sourced from small family farms near our regional production hubs when seasonally possible. Due to seasonality and weather …
By Sheila Cassani on September 9, 2015
Reduced carbon footprints and record numbers of pollinators are just a couple highlights of the early results farms are reporting as a result of the agriculture sustainability grants they received …
By Miriam Wolf on August 19, 2015
Ever leave the office after a long day of sitting in front of the computer and feel like you’ve just run a marathon? Is your body sore and stiff, feeling a couple of decades more than its age? Think …
By FruitGuys Staff on August 14, 2015
Separated at Birth What most of us recognize as a classic pear is the European pear (Pyrus communis), cultivated since the Bronze Age—the Botticelli form, Audrey Hepburn neck, and colors ranging from …
By Pia Hinckle on August 11, 2015
SANTA ROSA, CA—Marie Seppa knows her way around a canner. A spry 92-year-old with bright blue eyes, Marie has been canning since she was a child growing up on a farm in Eastern Oregon in the 1920s. …
By Miriam Wolf on July 23, 2015
Every so often I remember that as a kid, I didn’t like peanut butter and I’m shocked anew by how much I’ve changed. These days, I am a little bit obsessed with it. And by “a little bit,” I mean “a …
By Chris Mittelstaedt on July 13, 2015
I have to admit that as a kid growing up on the East Coast in the 1970s and ’80s, I didn’t really know what real grapes were. I mean, I knew what they were, but somehow I thought that the two …
By Shannan Slevin on July 13, 2015
There is nothing quite like waking up after a great night’s sleep. You revel in a refreshed, bright, energized feeling that catapults you into the possibilities of a brand new day. Consider that …
By The FruitGuys on June 5, 2015
World Environment Day, celebrated each year on June 5, was started by the United Nations in 1972 as a campaign to raise awareness about the environment and encourage a positive impact on the planet. …
By The FruitGuys on May 27, 2015
Adapted from marthastewart.com INGREDIENTS 3 cups peaches and apricots, pitted, and sliced (enough to cover the surface of the tart) 1–2 tablespoons jam or marmalade-apricot, peach, lemon, or …
By The FruitGuys Community Fund on May 26, 2015
Chocolates and Tomatoes Farm in Poolesville, MD, is a four-acre farm that strives to be sustainable, colorful, and delicious. And while we didn’t choose Chocolates and Tomatoes for a 2015 The …
By Jonanna Widner on April 24, 2015
Are you in the exercise doldrums? Maybe your old, reliable Zumba class has grown stale or doing miles on the treadmill has lost its luster. Frankly, you’re having a hard time drumming up any …
By Pia Hinckle on April 23, 2015
Cherries are finicky trees. They don’t like it when it gets too hot, when there’s not enough rain, and when it doesn’t stay cold enough during the winter. For the last few winters, California’s …
By Miriam Wolf on April 23, 2015
The ongoing drought in the Western states has reached historic proportions. California Governor Jerry Brown has put statewide water restrictions for homes and businesses into place for the first time …
By Sheila Cassani on April 23, 2015
The FruitGuys Community Fund, a nonprofit fiscally sponsored project of Community Initiatives, will award small American farms and agricultural nonprofits a total of $35,643 in 2015 for sustainability …
By Miriam Wolf on March 25, 2015
How many times has this happened to you? You get in a good groove of taking your lunch to work every day and you’re starting to see some real progress on your weight loss and healthier eating goals …
Hey, you there—driving to work all by yourself with only those wacky Z-100 DJs to keep you company. Aren’t you lonely? Wouldn’t you like to save some money and help the environment? Carpooling is a …
By Miriam Wolf on February 25, 2015
Little orphan boys like Oliver aren’t the only ones craving extra bowls of porridge this time of year, especially when the porridge is a warming bowl of oatmeal. The humble bowl of oats earned a …
By Sheila Cassani on February 25, 2015
The FruitGuys Community Fund, a nonprofit fiscally sponsored project of Community Initiatives, awarded small farms and agricultural nonprofits $30,000 in 2014 for sustainability projects intended to …
By The FruitGuys on January 28, 2015
Q: Why is the skin loose and puffy on some of my tangerines? A: Those are delicious satsuma mandarin oranges! They have a naturally loose, sometimes bumpy peel. At first glance, people sometimes …
By Sheila Cassani on January 28, 2015
Since the company’s inception, giving back has been part of The FruitGuys mission. In 1998, we started donating fresh produce to local charities to provide healthy food to those who might not …
By Chris Mittelstaedt on January 28, 2015
INGREDIENTS One banana Butter PREPARATION Peel the banana and cut in half along the horizontal axis. Heat a skillet large enough for the banana slices, and add a pat of butter. …
Long before I started wearing a banana suit to encourage people to eat more of them, American consumers were instructed in how to peel and eat the famous Cavendish, or sweet, banana: “It is eaten raw, …
By Miriam Wolf on January 27, 2015
The morning routine for most of us in the coupled world goes like this: Kiss the spouse, get in the car, and head off in separate directions. Maybe we’re both going to different offices, or maybe one …
By Stephanie Rosenbaum Klassen on January 27, 2015
Chocolate surrounds us. We treat ourselves with it. We use it to express our devotion to the ones we love. We crave it, we adore it—but how often do we think about where it comes from? Like many of …
By Tanya Milosevich on December 3, 2014
Recipe by Tanya Milosevich INGREDIENTS 1–2 blood oranges 1–2 navel oranges 1–2 satsumas 2–4 tablespoons extra virgin olive oil 1–2 tablespoons balsamic vinegar, preferably aged …
By Miriam Wolf on November 19, 2014
Life got you down? Eat more fruit! Yes, it turns out that eating more fruit and vegetables is correlated with greater happiness. An October 2014 study from Australia’s University of Queensland …
By Pia Hinckle on October 29, 2014
We’re all a little on edge about communicable diseases these days. Even if there is no reason for the vast majority of us to fear Ebola, we could all do with a little remedial education on preventing …
By FruitGuys Staff on October 10, 2014
While the scientific jury is still out as to whether or not human-caused climate change is the source of extreme storms and other natural disasters, scientists say climate change has increased global …
By Julie Collins on October 2, 2014
In 2014 two enthusiastic teams from The FruitGuys South San Francisco office volunteered on consecutive Fridays at our local San Francisco-Marin Food Bank last month. Our groups helped pack more than …
By Stephanie Rosenbaum on July 31, 2014
Clear Spring Farm, PA. If you live in an eco-conscious region fighting to preserve its local family farms, chances are you’ve seen bumper stickers such as “Know your farmer, know your food.” “I …
By The FruitGuys on July 29, 2014
Q: What are Gravenstein apples, and how can I order them? A: We're so glad you asked! Ripened in the warm summer days and sweetened by cool evening fogs, delicious sweet-tart Gravensteins are a …
By Melissa Nguyen on July 28, 2014
Pajamas, ping-pong, and righteous potlucks—if you wandered into any of The FruitGuys' five offices last month, you’d have gotten a good taste of why employees say working at The FruitGuys is such a …
By Charlene Oldham on July 28, 2014
When Wendie Schneider wrote a blog post about her plan to try an all-juice cleanse, some of her fellow dietitians who read it feared she’d seen one too many celebrity endorsements or perhaps planned …
By Miriam Wolf on July 25, 2014
Like the snowy owl and the snail darter, foods can be endangered too. If farmers stop growing your favorite variety of tomato because it’s too hard to ship or too prone to pests, we come that much …
By The FruitGuys Community Fund on July 1, 2014
In the Community Fund’s first year of operation, we gave nearly $20,000 in grants to five farms and agricultural nonprofits in California and Pennsylvania. Here are some updates on how their projects …
By Melissa Nguyen on June 25, 2014
Family farms of different sizes and generations, as well as non-profit organizations that serve schools and urban and rural lower-income areas, are among the recipients of the 2014 The FruitGuys …
By The FruitGuys Community Fund on June 24, 2014
SAN FRANCISCO — Family farms of different sizes and generations, as well as non-profit organizations that serve schools and the urban and rural poor, are among the recipients of the 2014 The FruitGuys …
By Pia Hinckle on June 23, 2014
As I hopped off the dock and into the San Francisco Bay, I knew that swimming in the 56-degree water could trigger a rush of adrenaline and a primitive, almost unbearable fight-or-flight response. But …
By Rebecca Taggart on June 20, 2014
There is more to fruit than meets the taste buds. The vitamins, phytochemicals, and fruit acids that make fruit so healthy can also be effective ingredients in homemade beauty products, natural …
By Lutzka Zivny on May 20, 2014
Lutzka Zivny drives for Lyft, an app-based ride-sharing service in San Francisco. She’s been collecting the inspiring, funny, touching, and sometimes bizarre conversations that occur in her minivan …
By The Lunch Lady on May 13, 2014
The Lunch Lady is not dogmatic about breakfast. The Lunch Lady believes that if you eat breakfast and it works for you – i.e., you are maintaining your weight and health – that’s awesome. And if …
By The FruitGuys on May 13, 2014
Q: How can I tell when my stone fruit is ripe (or ready to eat)? A: To protect stone fruit during delivery, such as peaches, plums, nectarines, and apricots, we send it to you on the slightly …
By Maggie McLain on May 8, 2014
Do you enjoy homemade tomato sauces, olive oil, berries, and salads fresh from the garden? If so, you might already be eating the Mediterranean way. Unlike many other diets, the Mediterranean …
By The Lunch Lady on April 17, 2014
I recently made a simple change to my workday eating routine that has helped me achieve my weight goals—and improved my life. Before, I had been congratulating myself on how disciplined I was about my …
By Heidi Lewis on March 25, 2014
Today’s strawberry, Fragaria ananassa, with its large, practically perfect berries is the culmination of selective breeding going back centuries to when strawberries were tiny, rare, and found only at …
By Lutzka Zivny on February 25, 2014
We begin an occasional series chronicling life in various workplaces. In this edition, we hear from Lutzka Zivny, who drives for Lyft, an app-based ride-sharing service, in San Francisco. She’s been …
By Miriam Wolf on February 25, 2014
Oh coffee, is there anything you can’t do? You taste great. You enhance our productivity at work. And you may even be a veritable health-giving elixir that could stave off Alzheimer’s and reduce the …
By Christian Morabito on February 25, 2014
Perched above a sandy cove, 80 miles from a paved road in any direction, we set up our camp. It was a simple layout—a cord strung between two rocks for a clothesline; stones circled up for the fire …
The mason jar—that humble, old-fashioned glass canning jar—has taken the place of the bento box as the latest lunchtime accessory. And why not? Using a quart-size jar as a container for salad is a …
By FruitGuys Staff on January 30, 2014
Watermelon radishes are gorgeous, and perfectly delicious just as they are! They have a nice crunch and a clean taste with just a little kick. Here are a few simple ways to enjoy them: As an …
By Alexis Robertson on January 29, 2014
Recently, California’s growers and water districts approached Governor Jerry Brown to declare California in a state of drought. It has been one of the driest winters on record and the state’s …
By Miriam Wolf on January 27, 2014
Each year, The FruitGuys GoodWorks program supports people, projects, and good health from the field to the table, and 2013 was a record year for giving. In keeping with the long-held tradition of …
By The FruitGuys on January 25, 2014
Q: Is it true that The FruitGuys is not offering vegetables anymore? A: After five years of providing the best mix of excellent organic produce that we could find each week, we have decided to …
By Pia Hinckle on January 23, 2014
Image courtesy of NOAA California Governor Jerry Brown declared on January 17, 2014, what farmers and ranchers have known for some time -- the state is in a drought, possibly the worst one in …
By Miriam Wolf on January 23, 2014
Valentine’s Day may have been co-opted by greeting card companies, chocolate makers, and the romantic love-crowd, but there are so many different kinds of love that I’d argue for a more inclusive …
By Alexander Scaletta on January 22, 2014
BOYERTOWN, PA -- You may think “farmer direct” and “local produce” are trendy concepts invented for the millennium, but Boyertown, Pennsylvania’s Frecon Farms has been getting their fruit directly …
By The FruitGuys on January 9, 2014
Recipe courtesy of Red Wing Farm INGREDIENTS 2 cups potatoes, small dice or slices 2–3 cups sorrel leaves, washed and roughly chopped 2–3 cloves garlic, peeled 2–3 tablespoons butter …
By The FruitGuys on January 2, 2014
Recipe by The FruitGuys INGREDIENTS Apples Water Sugar (optional) Cinnamon (optional) PREPARATION For each apple used, add 2–3 tablespoons water and 2 pinches of ground …
By FruitGuys Staff on December 24, 2013
Since 1964, UMOM has helped Arizona families in need, and The FruitGuys is proud to have such a wonderful organization as one of its community partners. The largest homeless shelter in the state, UMOM …
By Heidi Lewis on December 19, 2013
Farmer Allen Freeman with granddaughter Emery at the Orange Patch, Mesa, AZ. Phoenix and Mesa, Arizona locals may know the Salt River for tubing fun, but it also has a serious job of watering the …
By The FruitGuys on December 19, 2013
From Cooks Illustrated, January 1994 INGREDIENTS ½ medium head of garlic 1 large rutabaga, peeled and cut into ¼-inch pieces 2 shallots or ½ cup regular onion, chopped 1 tablespoon …
By Heather Boerner on December 18, 2013
Lunchtime yoga. Health fairs. Flu shot clinics. Fresh fruit and vegetables in the break room. You do right by your employees. But what effect will the Affordable Care Act, going into effect in 2014, …
By Alexander Scaletta on December 12, 2013
Once again, we have felt a monumental shift in the weather here in the valley. Pleasantly warm fall days have given way to frosty mornings that turn into short frigid days. Many trees have been …
By Rebecca Dienner on December 11, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 medium-small winter squash (buttercup, acorn, butternut, kabocha, etc.), about 1/2–1 pound 4–6 medium-small potatoes, about 1 pound, …
By The FruitGuys on December 4, 2013
What fruit has the vitamin C of an orange, the potassium of half a banana, and the fiber of a half-cup of bran flakes? Hint: It's furry. Answer: Kiwi. Enjoy kiwis by peeling and slicing, or cut …
A hybrid developed in 1958 at UC Riverside, yellow oro blanco gets its puffy coat from pomelo and sweet spritzy flavor from white grapefruit. Its thick skin and mild, seedless flesh create a nice …
By The FruitGuys on December 2, 2013
A happy accident! Discovered in a pear orchard in Nelson, New Zealand, in 1986, Taylor's Gold is thought to be a "sport" (a variety or strain resulting from another variety) of the Comice pear. Sweet …
You wouldn't want to bite into the iridescent precious stone opal, but you would an Opal apple. Hailing from a cross of the Golden Delicious and Topaz apples, the Opal's sweet-tangy and extra crunchy …
By Rebecca Dienner on November 20, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 8 ounces mushrooms, cleaned and finely chopped (about 1 1/2 to 2 cups) 2 tablespoons vegetable oil 4 scallions, minced 1/2 cup …
By FruitGuys Staff on November 19, 2013
fruit crate art courtesy of asliceintime.com ephem ·era: paper items (as posters, broadsides, and tickets) that were originally meant to be discarded after use but have since become …
By Kim Jordan on November 19, 2013
By Kim Jordan Snipes Farm and Education Center in Morrisville, PA, was one of five farms awarded grants in April 2013 from The FruitGuys Community Fund, established in 2012 as a fiscally sponsored …
By Miriam Wolf on November 19, 2013
Orange You Glad I Made You A Present? Theoretically, I like to make big batches of yummy homemade treats to have on hand during the holiday seasons. That way, when I get a last-minute invitation or …
By FruitGuys Staff on November 11, 2013
At 4,000 feet, the Willcox area in Northern Cochise County, AZ, was known as the “Cattle Capital” in the Old West days. Situated near Dos Cabezas Mountains, Willcox is now a major producer …
By The FruitGuys on November 6, 2013
Recipe adapted from marthastewart.com INGREDIENTS One pound turnips, peeled, and cut into ½-inch pieces (about 3 cups) One pound apples, peeled, cored, and cut into ½-inch pieces (about 3 …
By Rebecca Dienner on October 28, 2013
INGREDIENTS 2 portobello mushrooms, cleaned with a dry towel 1/4 cup shallot or onion, minced 1 tablespoon olive oil, divided, plus more for rubbing 2 teaspoons balsamic vinegar Pinch …
By FruitGuys Staff on October 23, 2013
We asked The FruitGuys staffers to pony up with their favorite Thanksgiving side dishes. And maybe we’re all watching a little too much Netflix, but all the recipes featured a main ingredient with a …
By Friend 's Ranch on October 23, 2013
Ever wonder what an Ojai Pixie does during the off-season? Well here is a little insight about the secret lives of out-of-season Pixies. Lately some friends of mine, during our usual after-school …
By Pia Hinckle on October 22, 2013
My very dog-eared copy of The Classic Italian Cookbook by Marcella Hazan has the following inscription: “Many happy hours in the kitchen, with love, Mom, Christmas 1986.” I was 21 years old when my …
By Rebecca Dienner on October 3, 2013
INGREDIENTS 1 bunch kale, well washed, thick stems removed 1 teaspoon olive oil 1 apple, cored and halved lengthwise 1 pear, cored and halved lengthwise Peanut Dressing 3 …
By FruitGuys Staff on September 27, 2013
Courtesy of Capay Valley Farm Shop INGREDIENTS 3/4 lb potatoes, cut in to 1 inch cubes 4 boneless chicken breasts with skin (I also use pork chops in this recipe) Salt and pepper to …
By FruitGuys Staff on September 26, 2013
Recipe adapted from marthastewart.com INGREDIENTS 2 pears (ripe but still firm), cored and quartered 2 red onions, each cut into 6 wedges 1 tablespoon olive oil Salt and pepper to …
By FruitGuys Staff on September 19, 2013
Courtesy of Capay Valley Farm Shop INGREDIENTS 3 carrots, grated 1/2 small onion, diced 1 tablespoon olive oil 1/2 teaspoon lemon zest, grated (optional) 1/2 teaspoon lemon juice …
By FruitGuys Staff on September 5, 2013
Image by Riverdog Farm, Guinda CA Courtesy of Capay Valley Farm Shop 8/27/13 The first sign of the changing seasons in our region is cooler nighttime temperatures. Last week we had nighttime …
By The FruitGuys on September 5, 2013
Q: Why do some of my apples have brown patches on the top? Are they still good to eat? What about the spots on pears? A: It is known as russeting. Russeting is a brownish, corky or netlike texture …
By The FruitGuys on September 2, 2013
Recipe adapted from SparkRecipes INGREDIENTS 2 medium eggplants, peeled, and cut into cubes 1 cup onion, roughly chopped 1 large leek, white and pale green parts only, rinsed well and …
By FruitGuys Staff on August 30, 2013
Every September, when apple season is just hitting its zenith in most of the country, the harvest is already fading in Sonoma County, CA. This area of California is where the Gravenstein Apple reigns …
By Seth Wright on August 29, 2013
As I drive around the valley, everywhere I look, tomato plants are quickly growing larger. Watching them grow is torture because tomatoes have been on my mind since they went out of season early last …
By Miriam Wolf on August 29, 2013
When the Tomato Harvest is Too Much, Get Creative When every garden in town is exploding with tomatoes, and even the Topsy Turvy tomato grower on your patio is producing Sweet 100s faster than you …
By Rebecca Dienner on August 22, 2013
INGREDIENTS 2–3 poblano peppers (see Cook’s note) 1 teaspoon vegetable oil 1–2 tablespoons extra virgin olive oil ¼ cup fresh cheese (queso fresco or crumbled feta) ¼ cup parsley, …
By Seth Wright on August 14, 2013
Peaches have been on my mind lately. They are my favorite fruit, and they grow bountifully and beautifully in the Capay Valley. Many of our farms here cultivate more than one variety, and I feel …
By The FruitGuys on August 12, 2013
Love the satisfying crunch of an apple and the sweet juicy flesh of a pear? Then you’re going to fall head over heels for the unique Crunchy Gold apple-pear from California’s family-run Kingsburg …
By FruitGuys Staff on August 8, 2013
Courtesy of Capay Valley Farm Shop July 29, 2013 As crazy as it sounds, this week we’ll be transplanting the final round of watermelons (August 1st melon planting?!). This round was part of a larger …
By FruitGuys Staff on August 7, 2013
The FruitGuys Gravenstein Apple Box was featured in the New York Times Dining & Wine Section on August 8, 2013. Gravensteins: They Make a Dessert That Much Sweeter …
By Rebecca Dienner on August 7, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS ½ cup currants, de-stemmed 2–3 cups cooked grains of choice (brown rice, wild rice, quinoa, etc.) 4 cups kale, roughly chopped into …
Recipe by Rebecca Dienner for The FuitGuys INGREDIENTS 1 ½ cups whole tomatillos (about 6 medium-sized tomatillos), husked and washed well 1–3 hot peppers, depending on heat preference (such …
By Rebecca Dienner on August 1, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 1/2 cups tomatoes, diced (regular, roma, or cherry) 2 tablespoons fresh basil or parsley, or 1 tablespoon fresh oregano, minced 1 …
By FruitGuys Staff on July 29, 2013
“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.” —Martin Luther (1483–1546, a German monk and church reformer) In a world awash with Red Delicious …
By Heidi Lewis on July 28, 2013
Olson Family Farms in California’s Central Valley is truly a family affair. Five generations have lived on the farmstead and worked the land since John and Anna Olson emigrated from Sweden in 1888. …
By Rebecca Dienner on July 26, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 peaches, ripe (fragrant) but not too soft 2 cups sweet white or dessert wine 1/4 cup maple syrup, agave, or sugar (see Cook’s …
By Miriam Wolf on July 23, 2013
“Mom, let’s go vegan.” These are words that can strike fear into any parent’s heart. I first heard them last fall from my 13-year-old daughter Sage. I blame the magazine VegNews, a publication that …
By Rebecca Dienner on July 18, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 4 cups eggplant, cut into 1/4-inch thick fries (about 3–4 inches long) 3/4 cup flour 2 eggs, lightly beaten 1 cup panko …
By FruitGuys Staff on July 11, 2013
Pucker up! Traditionally reserved for pie bakers and jam makers, Sour Cherries give their fresh tart-sweet burst of flavor a try before you cook "em up. Nutrient-rich sour cherries have even more …
By FruitGuys Staff on July 9, 2013
Chandlers are big. Big in popularity, big in flavor and big in size. They're the ones that are big enough to slice for treats like strawberry shortcake. Or if you're short on cake-- they stand up …
By The FruitGuys on July 3, 2013
British journalist Alistair Cooke called cranberry sauce an “unchallengeable American doctrine” of Thanksgiving dinner. The sauce can be prepared in many ways: with orange zest, ginger, cabernet, or …
By Rebecca Dienner on July 2, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 medium zucchini, cut in 1 1/2-inch rounds 1/2 cup onion, cut in 1/2-inch pieces 2 tablespoons olive oil 1–2 cloves garlic, …
By The FruitGuys on July 2, 2013
The Dapple Dandy Pluot is a sweet plum-apricot flavored pluot with beautifully dappled skin. These pluots contain fiber and complex sugars for sustained energy, and the taste is fantastic. …
By Chris Mittelstaedt on June 27, 2013
Why Investigate the O Word By Pia Hinckle & Chris Mittelstaedt From their humble back-to-mother-earth roots, organics have moved solidly into the mainstream food business, now a growing …
By Miriam Wolf on June 26, 2013
Certification for a Fruit Seller By Miriam Wolf Rebecca North, the national buying and quality assurance manager for The FruitGuys, spent more than five months and 350 staff-hours on getting …
By Rebecca Dienner on June 26, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups cucumber, halved lengthwise and thinly sliced 2 cups peaches (or stone fruit of choice: nectarines, plums, pluots, apricots, …
By Nicole Claro-Quinn on June 26, 2013
Recipe by Nicole Claro-Quinn for The FruitGuys INGREDIENTS One cup of sugar One cup of water A small handful of fresh rosemary sprigs (about five-six) PREPARATION Place ingredients …
By The FruitGuys on June 26, 2013
Courtesy of Capay Valley Farm Shop INGREDIENTS Ears of fresh, sweet corn Large pot Water Salt to taste Butter, garlic, olive oil, or salt (optional) PREPARATION Shuck the …
By Heidi Lewis on June 26, 2013
In Hamlet, Shakespeare’s Ophelia dispenses some crazy wisdom in the scene when she hands out flowers and herbs: “There’s rosemary, that’s for remembrance.” Miss O might’ve been referring to one of …
By Charlene Oldham on June 26, 2013
Labeling Claims Cause Confusion in “Natural” Market Natural. Sustainable. Organic. Beneficial. Whole grain. Gluten-free. Cage-free. GMO-Free. Local. Consumers are constantly enticed by labeling on …
By Rebecca Dienner on June 25, 2013
INGREDIENTS 1 cup parsley (large stems removed), chopped and well-packed ¼ cup fresh cilantro, chopped and well-packed (substitute 1 teaspoon dried oregano if fresh cilantro is unavailable) …
By Rebecca Taggart on June 21, 2013
The sweet smell of peaches at farmer’s markets heralds the official arrival of summer. Stone fruit season is here! Nothing captures the golden light of summer like the varied hues of …
By FruitGuys Staff on June 19, 2013
from Good Humus Produce, courtesy of Capay Valley Farm Shop A combination of Royal and Blenheim Apricots From the Luxemburg Gardens in Paris to England’s Blenheim Palace to the imperiled orchards …
By Rebecca Dienner on June 13, 2013
INGREDIENTS 1 bunch kale, stems removed, roughly chopped or torn (about 5–6 cups loosely packed) 1/2 cup olive oil 2–3 cloves garlic, peeled and quartered (or 5–6 garlic scapes) 1/4 cup …
By Seth Wright on June 12, 2013
By Seth Wright, courtesy of Capay Valley Farm Shop This 2013 has been an unusually hot and dry spring here in the Capay Valley. The rain, which usually occurs from January until the end March, …
By FruitGuys Staff on June 6, 2013
At 2:56 pm, Monday, 20 May 2013, an F5 category tornado touched down west of Newcastle, Oklahoma, and headed toward the town of Moore. The tornado stayed on the ground for 39 minutes and covered a …
By Rebecca Dienner on June 5, 2013
INGREDIENTS 4 cups fresh spinach, well-washed, de-stemmed, and roughly chopped 1 onion, chopped 2 cloves garlic, minced 1 can crushed tomatoes (32-ounce) 2 tablespoons tomato paste …
By Rebecca North on June 4, 2013
INGREDIENTS Baby or new potatoes Olive oil or Earth Balance Malt vinegar or rice wine vinegar Sea Salt PREPARATION Preheat oven to 400 °F. Scrub potatoes gently, leaving skins …
By The FruitGuys on May 29, 2013
Adapted from janssushibar.com INGREDIENTS 1-2 kohlrabi, peeled and quartered 2 beets, peeled and quartered 1 apple, cored and quartered ¼ cup mayonnaise or veganaise 1 tablespoon …
By The FruitGuys on May 23, 2013
Recipe by The FruitGuys INGREDIENTS 2 cups cauliflower florets, cut into bite-size pieces One tablespoon olive oil ¼ teaspoon salt Pinch of pepper PREPARATION Preheat oven to …
By Rebecca Dienner on May 23, 2013
INGREDIENTS 1 bunch asparagus, trimmed 4 leaves of lettuce 4 very thin slices of onion, ⅛-inch thick or thinner 4 slices tomato, about ¼-inch thick 2 tablespoons olive oil 1 …
INGREDIENTS ½ cup radishes, very thinly sliced (⅛-inch thick, or thinner if you have a mandoline slicer) 1 cup lettuce, torn into large pieces ½ cup onion, diced 2 tablespoons olive …
INGREDIENTS 2 small or one large zucchini, trimmed and thinly sliced lengthwise about 1/4-inch thick 4 thin slices of onion, about 1/8-inch thick 1 cup carrots, trimmed and thinly sliced …
By Heidi Lewis on May 23, 2013
New Family Farm of Sebastopol, California, was one of six farms awarded grants in April 2013 from The FruitGuys Community Fund, a fiscally sponsored project of Community Initiatives. An outgrowth of …
By FruitGuys Staff on May 23, 2013
Why is it that in spring we have that hankering to get our hands in the dirt? That urge to plan and to plant; to go to the nursery and load up our wagons with little pots of promise for a great summer …
By The FruitGuys on May 22, 2013
Young Vitis labrusca aka the Fox Grape grew up on a farm in Concord MA in the 1850s. Hitching the rails to Hollywood and then shooting to stardom in TV-land under the moniker "Concord" this grape …
Pears with necks as lovely as Audrey Hepburn. Concordes combine the crispness of Conference pears and the juiciness of the Comice. A fairly new variety bred in England, these pears have a brilliant …
The Doyenne Du Comice was developed in France in the mid-1800s and is widely grown on the west coast. It can be recognized by its bulbous shape and dimple underneath. It has a green color when firm …
By FruitGuys Staff on May 21, 2013
The Clementine is undoubtedly a darling. Developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter Seville orange. A zipper peel with few seeds and tangy taste. The Clementine …
By The FruitGuys on May 20, 2013
Ripe Chojuro Asian pears are known for their delicious, butterscotch flavor. Asian pears are sometimes mistaken for apples because of their crispness and round shape. …
By FruitGuys Staff on May 19, 2013
Also known as Ponkan. One of the oldest and most popular mandarin tangerines thought to have originated in India. Ponkan is distinctive for its oblate shape, often having a short "collar" or neck. …
By FruitGuys Staff on May 18, 2013
Nature's candy. Cherry tomatoes have 23 mg Vitamin C per cup, and about one calorie per tomato. The free radical fighting antioxidant lycopene is tomato's gift to you. Cooking concentrates the …
By FruitGuys Staff on May 16, 2013
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. …
By Elizabeth Weinstein on May 15, 2013
Just off one of Washington, D.C.'s busiest interstates, a group of George Mason University students has gathered in a lush nature preserve, armed with collection bags, cameras, and some of the area’s …
By FruitGuys Staff on May 15, 2013
A melon with many devotees like Fruit Detective David Karp who called it "the best melon in the world." Alexander Dumas was so passionate about the Charentais that he donated 300 of his books to the …
If you prefer your bananas with pedigree, then the Cavendish is for you. It has peerage - so you may address your banana as Duke, Marquess, Earl, Viscount - or Baron Banana. But if our banana doesn't …
Dah-ling, what better way to kick off the morning meeting than with itsy bitsy champagne grapes. Black Corinth grapes, sweetie. Corinth as in Greece, as in Onassis. These grapes are just the cutest …
By Rebecca Dienner on May 8, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 bunch radishes 1 cup of water 1 cup white vinegar 2 teaspoons sea salt, or smoked sea salt 2 tablespoons honey ½ …
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 …
By The FruitGuys on May 8, 2013
Adapted from allrecipes.com INGREDIENTS 2 cups fresh broccoli florets 1 cup diced carrots 1 cup diced celery (optional 1 cup chopped onion 4 teaspoons butter 1½ cups shredded …
By Jeff Main on May 8, 2013
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 …
By Rebecca Dienner on May 1, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 6 cups spinach, well-rinsed and chopped 1/4 cup fresh parsley, minced 1/2 cup onions, minced 3 eggs Críme fraíche or cream …
By FruitGuys Staff on April 23, 2013
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 …
By Heidi Lewis on April 18, 2013
Notes From a Freshman Beekeeper By Heidi Lewis Who is a bee's favorite singer? Sting. Favorite band? The Bee Gees. Why do bees hum? Because they don't know the words—OK, OK, enough of the …
By Eileen Ecklund on April 18, 2013
Beekeepers Report Huge Losses Over Winter By Eileen Ecklund Spring is in the air. Across the country, trees and other plants are bursting into flower, and bees are busy pollinating them. But this …
By Elizabeth Weinstein on April 18, 2013
Pesto Adds Zip to Family Favorite By Elizabeth Weinstein Everyone needs a go-to dish, one you can throw together for last-minute guests or take to new neighbors, or to bleary-eyed parents during …
By Rebecca Dienner on April 18, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 large or 4 small sweet potatoes or yams 2 teaspoons toasted sesame oil 1 tablespoon coconut oil 1/4 cup unsweetened coconut …
By FruitGuys Staff on April 18, 2013
Courtesy of Capay Valley Farm Shop Cippolini onions are an excellent variety of onion for roasting or grilling, as they are extra sweet when cooked or caramelized. INGREDIENTS Spring …
By FruitGuys Staff on April 16, 2013
In the American cherry world everything comes after the Bing. And the wingman to the Bing is the Brooks - a headliner in its own right, a sweet early cherry. …
By Julie Collins on April 12, 2013
Fruit and fresh herbs add zing to the world’s best beverage For a healthy and lo-cal beverage idea, try infusing your drinking water (plain or bubbly) with any number of delicious fruity and herbal …
By FruitGuys Staff on April 11, 2013
Put some Harry Belafonte singing Yellow Bird on the hi-fi and cut open a sweet Canary Melon for a double tropical treat. Yellow rind and pale green flesh. …
By Rebecca Dienner on April 11, 2013
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 …
By FruitGuys Staff on April 10, 2013
By Judith Redmond of Full Belly Farm, courtesy of Capay Valley Farm Shop When I first heard the term “food safety” I knew that even the term itself was a problem, representing an approach to …
By FruitGuys Staff on April 9, 2013
Fruit mascots everywhere have their tailors look at the Canadice grape for inspiration. Luscious reddish-purple orbs cascade beautifully down the vine. …
By FruitGuys Staff on April 8, 2013
The tear-dropped shape contains "A taste of honey. Tasting much sweeter than wine. I dream of your first kiss and then..." This fruit of desire goes way-way back to the Old Testament and the very …
Originally hailing from Iowa in the late 19th century, Red Delicious is the quintessential apple. The Bisbee is sweet, crisp & flavorful - perhaps the best Red Delicious. …
Blue Ray Blueberries are big, juicy early blueberries. Blueberries are power packed with nutrients. Add some sweet notes to your yogurt or granola by tossing in a few of these real-deal berries. …
By FruitGuys Staff on April 3, 2013
From Full Belly Farm, courtesy of Capay Valley Farm Shop In April of 2013, we wanted to let folks learn a little bit more about the people who work at Full Belly Farm, so we interviewed one of the …
By FruitGuys Staff on April 2, 2013
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 …
By The FruitGuys on April 2, 2013
Don't be alarmed by this fruit's blood-red interior. The taste is excellent - think orange with a tart hint of berry. Blood Oranges are native to the Mediterranean. …
Black and Blue. There's a battle in the fruit department; the fruits are fighting over who has more antioxidant carotenoids. But it is the USDA that says Black Plums are exceptionally high in an assay …
The elegant Bosc pear is distinguished by its dark gold skin and cinnamon russeting. These pear's ancestors hail from Belgium and so speak Walloon. To check for ripeness, first greet your pear "Dií¨ …
By The FruitGuys on April 1, 2013
Roy Orbison's "In Dreams" haunts David Lynch's neo-noir movie more than the title song, Blue Velvet. The Blue Velvet is an aprium, which is a plum and apricot hybrid. One bite of this golden-fleshed …
By Rebecca Dienner on March 27, 2013
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 …
INGREDIENTS 2 cups potatoes, well-scrubbed and cut in 1-inch dice 2 cups Brussels sprouts, washed, trimmed, and halved (or quartered, if very large) 2 shallots, thinly sliced 1 …
By FruitGuys Staff on March 27, 2013
Grapes are a fat-free, low-calorie snack. A cup of grapes is only around 100 calories. Grapes of all varieties are high in vitamins C and K and contain potassium and fiber. …
Yeah! Cherries! A fruit so packed with taste and lore, in poems, paintings, and punk rock songs- how we worship this fine little fruit. For many the first cherries are a sign of spring and renewal, …
By Tanya Tolchin on March 25, 2013
Why Farmers Need to Be Activists By Tanya Tolchin Courtesy of Food Politic, Journal of Food News and Culture Many small family farms switch into gear in late winter and early spring to get …
By Heidi Lewis on March 23, 2013
Farming with Heart By Heidi Lewis The main ingredient in good vegetables, says farmer Jim Durst, is soil: “Feed the soil, and the soil will feed the plants." Jim and his wife, Deborah, have been …
By FruitGuys Staff on March 20, 2013
Tart and fragrant limes are the key acidity in many cuisines. Just scratch and sniff the peel for a ticket to paradise, or a squirt a wedge to transform plain water into a tropical refreshment. Also …
The dear Bartlett pear was originated in Berkshire England by a schoolmaster named Stair. He sold his cuttings to a horticulturist called Williams, who gave this new pear his name. When the pear …
Here at the FruitGuys, we like to dress up like bananas, because we love bananas! A perfect food, only 110 calories, 4g fiber, 1g of protein and high in potassium and Vitamin C. We love the elegant …
By The FruitGuys on March 14, 2013
Ah, a romantic fruit. The oroblanco’s soft pillowy skin and flowery scent puff little heart clouds and “plinks” of harp strings into the air when you open one. Spanish for “white gold,” the oroblanco …
By Rebecca Dienner on March 14, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups pea tendrils, roughly chopped 1 clove garlic, thinly sliced 1–2 tablespoons olive oil 1/2 cup grape tomatoes, halved 1 …
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 5 dried pepperoncini peppers (or 3 dried poblano peppers), de-stemmed, seeded, and torn or chopped into small pieces 1 cup of water …
By FruitGuys Staff on March 13, 2013
A hybrid of the Clementine and Orlando tangelo, the Ambersweet is practically seedless. A bit of an oddball, this citrus can be more pyramid than sphere, with pebbly, easy-to-peel skin. …
By FruitGuys Staff on March 12, 2013
A true aristocrat - loyal subjects must wait in the hot summer sun for this fancy grape to show up. Elongated deep purple berry - this grape is a prince among table grapes. …
Symonym, cinn-man-ym. Cin-a-mon. Whew! Autumn Glory is a new apple from Washington which is a cross between Fuji and Golden Delicious with a hint of cinnamon. They are not GMO. Now can you say …
By The FruitGuys on March 11, 2013
Aurora is a golden apple. Not the one the Greek huntress Atlanta raced Hippomenes for, this golden apple is much easier to find. Just look in your FruitGuys box! …
The Fire Sweet Yellow Nectarine is a sub-acid (low tartness) honey-flavored clingstone, with an almost all red skin color. It comes from Summer Fire and August Red stock. …
By Rebecca Dienner on March 7, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 cup cooked, mashed sweet potato (see Cook’s note) 6 tablespoons melted butter, divided 1 1/4 cups all-purpose flour 3 …
By The FruitGuys on March 7, 2013
Pronounced “joo-joo-bee,” the jujube is a small, red, round fruit that, when dried, has a consistency and sweetness similar to dried dates. Dried jujubes are high in vitamins and minerals (especially …
By The FruitGuys on February 28, 2013
Courtesy of Capay Valley Farm Shop INGREDIENT 2 tablespoon olive oil 1 bunch chopped green garlic, white and green parts 1 pound bok choy or other Asian green, rinsed, quartered …
By Rebecca Dienner on February 27, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 3 cups cooked chickpeas (garbanzo beans), canned or fresh One grapefruit, supremed (see Cook’s note) 1/2 cup basil, chiffoned One …
By FruitGuys Staff on February 27, 2013
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 …
By The FruitGuys on February 26, 2013
What do you get when you cross a cherubic Hummel figurine and an apricot? An Angelcot. Developed by Ross Sanborn, this unique short season apricot is notable for its very pale yellow—almost white …
Unlike thugs with hearts of stone and irreconcilable nicknames like Bugsy, Sonny, Fifi, or Baby Face, mandarins have truly sweet pseudonyms. The clementine is sometime called "The Algerian" because it …
By Rebecca Dienner on February 20, 2013
INGREDIENTS 2 heads garlic, roasted (see Cook’s note) 1 tablespoon olive oil 1 cup burdock root, well-scrubbed (or peeled) and sliced into 1/2-inch rounds 1 cup broccoli florets Bok …
By Eileen Ecklund on February 15, 2013
INGREDIENTS 1-2 tablespoons olive oil 3 cloves garlic, minced 1 medium onion, chopped (I prefer larger chunks) 3-4 carrots, sliced into rounds 1 large turnip (or 3-4 baby turnips or …
By The FruitGuys on February 14, 2013
Q: How much is a serving of fruit? A: In terms of our mixes, we generally consider one piece of fruit equal to one serving. If a mix includes small citrus, like pixie tangerines, or small stone …
By Elizabeth Weinstein on February 14, 2013
At the Council on Foreign Relations, a non-profit think tank based in New York, getting employees to leave their desks, stretch, or even duck out for a quick lunch can be an uphill battle. So to get …
By The FruitGuys on February 13, 2013
Recipe by The FruitGuys INGREDIENTS 2 cups green cabbage (regular, Napa, or Savoy), shredded or cut into very thin slices 1 cup grated carrot 1–2 cups mixed raw veggies of choice: bean …
By Rebecca Dienner on February 13, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 4 cups potatoes (sweet or regular) well-scrubbed, and/or peeled kohlrabi bulb; cut into sticks about ⅓-inch wide by 2 inches long 1 …
While omelets are the staples of breakfasts across the globe, they can be made and enjoyed at any time. They're tasty, easy to make, and infinitely customizable! Learn how to make an omelet with …
By FruitGuys Staff on February 8, 2013
The FruitGuys delivers farm-fresh fruit and vegetables to businesses, homes, and schools nationwide. The FruitGuys pioneered the “fruit at work” concept in San Francisco in 1998 to help companies …
By FruitGuys Staff on February 7, 2013
The first of the citrus season, Hamlin are an important juice orange, great cut into slices (or smiles). This improved variety from the Azores Islands was imported by Thomas Rivers in 1865. …
By The FruitGuys on February 7, 2013
Recipe by Rebecca Dienner for The FruitGuys Ingredients 2 cups cabbage, thinly sliced 1 cup carrots, grated 1 cup mild radish (such as daikon or watermelon radish), yacon root, jicama, …
By The FruitGuys on February 6, 2013
Daisy is an American tangerine. Named after a pretty girl, sweet as can be with orange skin and full of vitamin C to give you a boost for the cold season as well. …
By FruitGuys Staff on February 6, 2013
Image courtesy of Full Belly Farm, Guinda CA As the weather warms and dries a little in February and March, it’s easy to think that spring has arrived and therefore the warm weather crops should …
By The FruitGuys on January 28, 2013
Turn your desk into an individual wellness station with SmileSnack Taking regular breaks for brief activities during the day helps improve your focus and productivity. We suggest: Eye breaks: …
By FruitGuys Staff on January 23, 2013
Fruit of the Date Palm - from the Greek word for finger dáktulos. The date is one of the most ancient of our cultivated foods. Gift to the gods, indulgence of rajas, and sustenance to nomads - the …
By FruitGuys Staff on January 22, 2013
Medjool dates are natives of Morocco, the jewels of the date world, tasting of caramel and honey, A dessert date, Medjools were saved for royalty and special guests. They are a soft date that comes …
The Mangosteen is truly exotic, when opened it looks like a tropical orchid. In fruit hunting lore, Queen Victoria set a bounty of 100 pounds sterling for one fresh one. …
By Pia Hinckle on January 17, 2013
The FruitGuys has formed a new non-profit organization to promote sustainable agriculture practices for small farms, an evolution of the company’s Farm Steward Program, which has provided farmers with …
By Rebecca Dienner on January 17, 2013
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound sunchokes, aka Jerusalem artichokes (OK to supplement with regular or sweet potatoes), scrubbed, peeled, and cut into chunks …
By FruitGuys Staff on January 16, 2013
Have you ever been browsing in an antique store and found a wooden box with rakish teeth on it? It could be a hand cranberry rake, a farm implement of yore. Possibly the same kind that farmer Brian …
By The FruitGuys on January 15, 2013
SmileSnack Turn your desk into an individual wellness station. Fruit Yourself Order a SmileSnack Mini weekly and enjoy healthy, fruity snacks throughout your work week. Each SmileSnack Mini …
By FruitGuys Staff on January 11, 2013
Congratulations to Sue Potter, of Novato, CA, who submitted the winning photo! Public votes determined the finalists, then FruitGuys employees each received one vote to cast for their favorite photo …
By Pia Hinckle on January 7, 2013
Classic Italian Cookies for the New Year By Pia Hinckle Biscotti are twice-baked biscuits, cookies but not too sweet, that originated in Tuscany, in the town of Prato, to be exact. My Italian …
By Chris Mittelstaedt on January 3, 2013
Grapefruit will not be ignored. If you dig into one, you are just as likely to get a clownish squirt in the eye as to have your other senses treated to a trumpeter’s storm of fragrance and color. The …
By Rebecca Dienner on December 27, 2012
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 cup dried lentils 1½ cups dried couscous 1 cup broccoli florets 1 cup winter squash, peeled and diced 2 cups kale, …
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups Brussels sprouts*, thinly sliced or shredded (in a food processor or by hand) 1 cup crisp apple, thinly sliced 1/2 cup …
By Rebecca Dienner on December 21, 2012
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Two apples, sliced into bite-sized pieces (peels optional) 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick …
By FruitGuys Staff on December 20, 2012
Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 3 tablespoons extra virgin olive oil 1/4 pound pancetta or bacon (optional) 1 small yellow or white onion, finely chopped 4 cloves …
By Rebecca Taggart on December 12, 2012
December brings many celebrations including Hanukkah, Christmas, Kwanzaa, and the Dongzhi Festival. But my favorite is the lesser-known winter solstice. This day marks the shortest day (and longest …
By FruitGuys Staff on December 10, 2012
Cherries are tasty and delicious but also a super food – researchers have found that cherries may help you sleep better, avoid jet lag, and possibly lessen the symptoms of arthritis and gout. The …
By Rebecca Dienner on December 6, 2012
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 Yukon gold potatoes 1 green bell pepper, diced 1/2 cup onion, diced 2 cloves garlic, minced 2 tablespoons vegetable …
By Chris Mittelstaedt on December 4, 2012
(Reprinted from Chris Mittelstaedt’s column, "Eureka," on Inc.com.) Every business makes mistakes. What you do next is the difference between losing customers forever and gaining lifelong …
By Rebecca Dienner on November 28, 2012
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned ½ cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons …
By Heidi Lewis on November 28, 2012
The Season of the Navel Orange, Grapefruit, and Mandarin By Heidi Lewis The bright sunshine of citrus has begun streaming in! Although ostensibly citrus is available year-round, a series of citrus …
By The FruitGuys on November 23, 2012
The 20th Century (or Nijisseiki) is an Asian pear discovered in 1898, Matsudo City, Japan. This green-yellow pear has become one of the most widely grown Asian apple pears in the world and has …
By Pia Hinckle on November 20, 2012
Adapted by Pia Hinckle for The FruitGuys INGREDIENTS 2 bunches of kale (or other hearty greens) 8 small potatoes (or 5 big), scrubbed and cut into 1-inch cubes (peel if desired) 4 carrots, …
By FruitGuys Staff on November 13, 2012
In Fall, you can’t miss the explosion of roadside color that is Hale’s Apple Farm as you drive along Route 116 just north of Sebastopol, CA. The riot of piles of brilliant gourds can cause the unwary …
By Pia Hinckle on November 10, 2012
By Pia Hinckle In Italy, there are as many ways to make minestrone (literally “big soup”) as there are ways to make pasta. Each region has a variation, and each town has a local twist inspired by …
By Chris Mittelstaedt on November 8, 2012
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com FruitGuys founder Chris Mittelstaedt explains how hackers got into his company's bank account--and how not to let it happen to …
By Rebecca Taggart on November 8, 2012
You don’t have to qualify as a couch potato to be sitting too much. Most of us spend at least half of our day sitting: at our desks and computers, at meetings or in classrooms, in cars, on transit, …
By Julie Collins on November 7, 2012
Shakespeare and his contemporaries called these gems “leather-coats.” The Victorians prized them for their look, texture, and taste, and often depicted them in works of art. And lucky for us, russeted …
By Rebecca Dienner on November 5, 2012
By Rebecca Dienner for The FruitGuys INGREDIENTS Two-three cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) …
By Chris Mittelstaedt on October 31, 2012
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com Technology can make your job easier. But when something goes wrong, you need basic business instincts to back you up. Remember the Air …
By Chris Mittelstaedt on October 30, 2012
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com How to identify--and root out--your worst human instincts before they infect your team. If there's one thing that's consistent across …
By Chris Mittelstaedt on October 27, 2012
The FruitGuys supports California’s Prop 37, the “Right to Know” GMO (genetically modified organism) labeling initiative. This issue is important to Americans everywhere, not just in California. YES …
By FruitGuys Staff on October 25, 2012
Image courtesy of Good Humus Produce, Capay CA by Jeff Main of Good Humus Produce, courtesy of Capay Valley Farm Shop OK. Can we finally stop and say summer is finished? We have crossed what …
By The FruitGuys on October 25, 2012
INGREDIENTS 3 Tablespoons butter 1 lb turnips, trimmed, peeled, halved, cut into ¼-inch wedges 1 Tablespoon garlic, minced 2 cups vegetable stock One bunch raw kale One teaspoon …
By The FruitGuys on October 15, 2012
The FruitGuys buys the best produce we can find from small and local farms whenever possible. Our regional hubs across the country allow us to create local networks of farms and produce wholesalers so …
By Charlene Oldham on October 11, 2012
Small Farms Left Out of Farm Bill By Charlene Oldham When the first “farm bill” was created in the late 1930s to help family farms, horses and hand plows were as common on farms as Model …
By Cynthia Cristilli on October 11, 2012
Back in 2004, California’s Governor Arnold Schwarzenegger signed Assembly Bill 1825 into law. This new law mandated companies in the state with 50 or more workers to train their supervisors on sexual …
By FruitGuys Staff on October 3, 2012
Dragon fruit—an exotic oblate orb with its lovely dragon scales—grows in tropical regions, such as Mexico, Thailand, Vietnam—even Florida. It is known by a variety of names—dragon scale, green dragon, …
By The FruitGuys on October 3, 2012
Adapted from vegetarian.about.com INGREDIENTS 2 cups collard greens, rinsed and chopped 1 cup white rice 2 cups vegetable broth 1 tablespoon butter (or vegan margarine) ½ teaspoon …
By Chris Mittelstaedt on September 27, 2012
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com When an employee flipped off a key customer, this CEO realized his company had a culture problem. Here's how he fixed it. Many …
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com For too long you've served as Chief Fire Extinguisher. It's time to step back and start working on building your business. Are you …
By FruitGuys Staff on September 22, 2012
Citrus waves are rolling in like an endless summer, brah. The primo Valencia is old-school orange. A tangy treat to take down the hall to the dawn patrol. The Valencia "re-greens" as it ripens on the …
By The FruitGuys on September 22, 2012
Adapted from beetsandpotatoes.blogspot.com INGREDIENTS 4 cups potatoes and radishes, thinly sliced (about ⅛-inch thick) 1 medium onion, very thinly sliced 2 tablespoon melted butter 1 …
By Chris Mittelstaedt on September 21, 2012
Can you smell it? Can you feel it? Is it the way the light shifts or how the little events in your day change—traffic patterns, morning routines, a heavier jacket? Thoreau wrote in his first book, A …
By The FruitGuys on September 20, 2012
When Edina or Patsy, the characters from the BBC show AbFab, called anyone "sweetie," it just meant trouble. In contrast, the Sweetie apple, a Gala/Braeburn cross, is nothing but sweet, wholesome …
By FruitGuys Staff on September 20, 2012
Succulent exotic papaya. It has many healthful properties, being high in vitamins, fiber, and lycopene - but can cause issues for people with latex allergies. September is National Papaya month - so …
Developed at the famous Upstate New York Cornell Research Station, the Autumn Crisp lives up to its name—snap crackle pop—an extra crisp red apple. Also, slow to brown—so will hold up in salads. …
Recipe courtesy of Annie Main at Good Humus Produce, courtesy of Capay Valley Farm Shop INGREDIENTS 3 medium unpeeled garlic cloves 1 cup nuts: walnuts, almonds or any other nut 1/4 cup …
By The FruitGuys on September 14, 2012
Here at The FruitGuys, we work hard to make sustainable choices. We started packing our farm-fresh fruit in reusable boxes printed with water-based inks and constructed of approximately …
By Pia Hinckle on September 13, 2012
A Canning Primer By Pia Hinckle Harvest time always brings an embarrassment of riches to your table. What to do with 25 pounds of zucchini? Tomatoes finally came in last week? Can’t eat another …
By Charlene Oldham on September 13, 2012
Food labels can be a consumer conundrum for health-conscious shoppers trying to steer clear of sugar, saturated fat, and foods packed with preservatives. If you buy your groceries in California, you …
By Chris Mittelstaedt on September 7, 2012
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com You know those awkward growing pains? They happen to companies, too. Prepare for the inevitable changes with these tips. Change for a …
By Chris Mittelstaedt on September 6, 2012
Reprinted from Chris Mittelstaedt’s column Eureka on Inc.com The capital gains tax has been touted as the brass ring for business owners. But if you self-fund your growth, it's anything but. For …
By The FruitGuys on September 6, 2012
No, it’s not a new TV series—Marty’s “angels” are Angelcots, a special variety of apricots grown exclusively by Marty Maggiore and his family in Brentwood (Contra Costa County), CA. Every year, at …
By FruitGuys Staff on September 6, 2012
Courtesy of Capay Valley Farm Shop 8/6/12 The mystery white peach orchard was so prolific – both high yielding by the sheer number of fruit but also by size – this year that we are sun-drying …
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 10–12 Padron peppers 1/4 teaspoon coarse salt 2 tablespoons olive oil PREPARATION Heat a skillet over high heat, …
By The FruitGuys on August 30, 2012
Recipe by Non-Reactive Pan INGREDIENTS 2 large or 4–6 small hot or sweet peppers sliced into ¼- to ½-inch rings 2 tablespoons olive oil 2–3 cloves garlic, peeled and sliced into small …
By The FruitGuys on August 23, 2012
Adapted from baianicchia.blogspot.com Red Flint corn makes great popcorn; however, when freshly harvested, only about 40 percent of kernels will pop. To increase popping efficiency, let the corn …
By FruitGuys Staff on August 20, 2012
Surprise! What is this? The pink swirl inside this heritage apple is no mistake. Jules Verne would plumb the world over for this pearl, but you need only look in your FruitGuys box for this gem. …
By Pia Hinckle on August 14, 2012
Lee Walker has been farming with his family in their Graton, CA, apple orchard his whole life, except for a tour in the army and a few years playing pro baseball. Lee has kept growing Gravenstein …
By Jeff Main on August 9, 2012
By Jeff Main of Good Humus Produce, courtesy of Capay Valley Farm Shop In August of 2012, we had the Peach Party, our midsummer thanksgiving to all the bounty that comes our way, year after year. …
By FruitGuys Staff on August 9, 2012
Recipe by The FruitGuys BASIC INGREDIENTS One bunch kale (stems removed), washed thoroughly and spun or patted dry Two tablespoons–1/4 cup extra virgin olive oil Juice of 1/2 lemon (or sub …
By FruitGuys Staff on August 2, 2012
Discovered in a Gala and Fuji orchard, assumed to be a cross of both of these celebrity apples. Sommerfeld apples are yellow with red striping. A California original. …
Round and red. A fine cultivar originating from Rome Township, Ohio prior to 1848. …
From Riverdog Farm, courtesy of Capay Valley Farm Shop July 2, 2012 Summer crops are beginning to fill the fields and coolers; pallets of beets and greens are sharing space with summer squash and …
By The FruitGuys on August 2, 2012
Recipe by The FruitGuys INGREDIENTS 1 pound green beans or yellow wax beans 3–4 cloves garlic, minced One small onion, thinly sliced Three tablespoons olive oil Salt and pepper to …
The York Apple is an heirloom apple from the Pennsylvania countryside where the turnpikes turn. Fruit Buyer Benn said, "Firm, crisp, and juicy. They look like a speckly Gala." …
Prominent in Japan, the Tsugaru apple is now popular here in America too. A beautiful red-shouldered over yellow. Similar to Golden Delicious, yet firmer. …
Originally hailing from Iowa in the late 19th century, Red Delicious is the quintessential apple. Although its earliest incarnation included red and yellow stripes, the modern-day version is crimson, …
This crisp, juicy apple originated in France in the 1500s and arrived in America in the 1700s. The Rambo apple is great eaten fresh as well as used in recipes. …
By The FruitGuys on July 23, 2012
Pink Lady apples are refined and sweet. Their skin ranges from pinky-yellow to red with a green blush. Under it all, creamy flesh, sweet and tart with a honey taste. They all have the poise of a lady. …
By FruitGuys Staff on July 23, 2012
This new apple variety is a party all on its own. Not only does it have a palatal nasal "n" in its name, but it also has taste. Bred from the fragrant Cox Orange Pippin, the sweet Golden Delicious, …
By FruitGuys Staff on July 19, 2012
It looks like a Mac, it smells like a Mac, it tastes like a Mac - but it's a Paula. Discovered in a group of McIntosh apples by Lewis Arends in 1960. He named the new apple after his wife. …
The Mutsu hails from Northern Japan and is now grown in New York. Related to the Golden Delicious, this apple also goes by the name Crispin. …
B.B. King says, "Jazz is the big brother of the blues. If a guy’s playing blues like we play, he’s in high school. When he starts playing jazz it’s like going on to college, to a school of higher …
By The FruitGuys on July 19, 2012
Ida Red apples are the darlings of the apple world. The Ida comes from Idaho where they were conceived at the Idaho Agricultural Experimental Station. It's a cross between a Jonathan and a Wagener—and …
Sweet and crunchy. For the foley, or sound effect artist, the crunch of these apples can simulate the sound of a crashing tree. …
By FruitGuys Staff on July 18, 2012
Grown in the 1970s from a single Gala cultigen (from the Latin cultus = cultivated, and gens = kind), a branch cutting, this is a pink-red dessert apple. …
This early-ripening variety is often the first fresh eating apple of the year. Ginger Gold apples originated from a chance seeding on a Virginia farm in the late 1960s. …
This apple is thought to be one of Thomas Jefferson's favorites. The Esopus Spitzenberg apple set its root in Woodstock (Ulster County NY) long before Jimmy, Bobby, Bowie, or Thelonious. …
By The FruitGuys on July 18, 2012
New York is the Empire State and apples are the state fruit. These babies had Red Delicious and McIntosh apples for parents. …
The Crispin hails from Northern Japan and is now grown in New York. Related to the Golden Delicious, this apple also goes by the name Matsu. …
University rivals Indiana and Purdue contend over the Crimson and Gold Cup every year, the school with most athletic points wins. Everyone who eats the mighty little crimson and gold apple wins! …
Another hit from the New York State Agricultural Experimental Station in Geneva, NY - the Cortland. It looks like a Mac, smells like a Mac, walks like a Mac – but is a bit sweeter. …
From a sport of the Imperial Gala found in Roger Ohio, the Buckeye is a tangy version of the traditional Gala. A "sport" is a naturally occurring anomaly on a fruit tree that differs from the …
By The FruitGuys on July 17, 2012
Arkansas Black apples are heirloom apples known for their exquisite flavor. They are thought to be a descendant of the Winesap apple. With striking ebony-red skin and dense ivory flesh, Arkansas …
By FruitGuys Staff on July 17, 2012
Bred in Japan in the 1930s, the Fuji was grafted from Virginian apple royalty Rawls Jennet and Iowa’s Red Delicious. Extremely popular in Japan and the USA. About the size of a baseball (yakyuu no …
Braeburn apples are crispy! A sweet and tart apple with a yellow flesh and orange to red skin so thin it melts in your mouth. …
