Summer days mean beaches, barbeques, and more outdoor activities. We all know the importance of staying hydrated on hot days—it’s our bodies’ natural response to reach for a cold drink. But not all beverage choices are created equal. Why not try to make this summer a soda-free summer? The cola wars are over, and it turns out everyone
By Reed Adam, Capay Valley Farm Shop At first glance, the almost-completed Manas Ranch Old Style Custom Meat Market, located on Highway 16 just east of Esparto, appears identical to the packing houses and storage sheds that dot this rich agricultural landscape near Yolo County’s Capay Valley. Only the sign, which adorns the front of the building’s entryway on the
Adapted from myrecipes.com INGREDIENTS One bunch asparagus ½ onion, peeled and carefully sliced into ¼-inch rounds One small basket grape or cherry tomatoes One tablespoon olive oil Salt and freshly ground pepper PREPARATION Preheat oven to 425°F. Lightly grease a baking sheet with olive oil. Snap off tough ends of asparagus and discard. Combine in a bowl with rounds of
The Garrone family has been growing specialty mushrooms for more than 25 years. They chose the cool, fog-dampened central California coast to locate the massive mushroom lab for their company Far West Fungi. The 60,000 square foot facility at Moss Landing (Monterey County) uses a variety of modern and traditional techniques to grow a prized collection of organic shrooms, including
Adapted from epicurious.com INGREDIENTS 3 tablespoons olive oil 1 leek (finely sliced) 2 mini sweet peppers, chopped 2 cups of broccoli, chopped 4 large garlic cloves, thinly sliced 8 large eggs 3 tablespoons chopped fresh or 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon black pepper 1/8 teaspoon cayenne pepper 1 cup (packed) shredded sharp provolone cheese PREPARATION Preheat
By Julie Collins INGREDIENTS 1 pound Red New Potatoes 1 tablespoon hot water 2 cloves garlic, minced 1/4 cup chives, chopped 3 1/2 tablespoons lemon juice 1/3 cup mayonnaise Salt and pepper to taste PREPARATION In a large saucepan combine potatoes with enough salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain
My daughters are in a rock band. One plays bass and the other drums. My 10-year old drummer has a problem with The Go-Go’s song “We Got The Beat.” “I keep losing my beat,” she says. “Have you looked in the root vegetable bin?” I chuckle. “Dad, not that kind of beet,” she says. “My beat! Look.” She drums on
By Annie Main of Good Humus Produce I went for a bicycle ride to Esparto on Sunday, Jeff and I had breakfast at Zach and Nicole’s house. I took my camera and stopped for some photos. I took one just down our road a bit from us looking at the hills, and a field of mustard that was planted
By Julie Collins INGREDIENTS head of Cheddar cauliflower cut in quarters then sliced 1/4 cup olive oil 1 clove garlic minced Salt and pepper to taste 1 tablespoon dried paprika 1 tablespoon dried cumin 1/2 cup of water PREPARATION Place oven on broil setting. Using broiler pan, place water in the bottom of the pan (for steam) and place sliced
Q: Why do some citrus have seeds and some don’t? To find out, The FruitGuys asked Emily Thacher Ayala, farmer at Friend’s Ranches in Ojai, California (Ventura County). Friend’s grows Ojai Pixies—not the fairies, but the little seedless tangerines that everybody loves, plus other great citrus fruits such as Tahoe Golds, W. Murcotts, and Yosemite Golds. A: For the same
I’m still processing the post-dinner conversation with my kids during which they debated whether feet were officially weird and whether vegans who watch the TV show Glee should be called “vleegans” or “vegleegans.” “Dad,” my daughter calls while flossing her teeth, “did you ever want to change your name?” She’s staring intently in the mirror. “When I was a kid,”
By Heidi Lewis People are rarely ambivalent about mushrooms. Whether a treasured morsel or not, many of us find it hard to distinguish between varieties we adore. Enter “The Kingdom”—The Fifth Kingdom of Biology, that is. The Kingdoms are Animal, Plant, Protista, Monera—and Fungi. When entering this kingdom, it helps to know your Latin for proper identification. “Ee-they ushrooms-may in-ay
Adapted from epicurious.com INGREDIENTS 2 tablespoons olive oil 1 1/2 medium yellow squash, halved lengthwise and cut into 1/8-inch thick slices 2 cloves garlic, minced 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup finely chopped basil PREPARATION In a heavy skillet set over medium-high heat, cook the squash in two stages by sautéing one half
Recipe by Julie Collins INGREDIENTS 3–4 cups vegetables, cut into bite-sized pieces (mushrooms, peppers, celery, carrots, bok choy, broccoli, etc.) 1 onion, sliced in half then cut into 1/4-inch slices 1–3 garlic cloves, minced (depending on preference) 1 teaspoon fresh ginger, finely minced or grated Vegetable or peanut oil Salt and pepper Sherry or white wine Soy sauce or tamari
I was soaking my hands in a mixture of Palmolive and probiotic yogurt when I got the call. This was the moment I had been waiting for. Three weeks undercover playing a retired hand model making a comeback was taking its toll. “Hello?” The voice on the other end of the line whispered. “I’m scared.” “Go on,” I said. “The
Around the world, Sapodilla is also known as zopota, chikoo, sawo, sofeda… an exotic here, but a beloved domestic fruit around the world. Their taste is best described as caramel, and they can be eaten peeled and sliced. Cut thru the meridian to reveal a beautiful star pattern. How to eat it: To tell if a Sapodilla is ready to
Recipe by The FruitGuys INGREDIENTS 1 bunch of kale 2 tablespoons green garlic or 2 cloves regular garlic, minced 1 medium onion (or half a large onion), chopped 1 tablespoon olive oil Vegetable broth Salt and pepper PREPARATION Wash greens well and tear or chop into bite-sized pieces. Heat olive oil in a large skillet on medium-high heat and add
“Dad,” my daughter says as I get home from work, “Mom was on a field trip with us today and said, “‘Hey gang!’ It was so embarrassing.” She looks at me unblinking as if I should understand. “Dad!” she shakes her hands at me, “It’s sooo Scooby-Doo!” She stalks off before I can respond, and for a second, while I’m
I’m not a good poker player. I generally say what I think, and you can read the thoughts I’m not saying across my forehead as if it were an electronic billboard streaming data for all of Times Square to see. One of my daughters seems to have inherited the same gene but with better motor skills. She can roll
On Saturday, March 12, 2011, a small contingent of FruitGuys joined Cub Scouts from Santa Rosa and participants from the Volunteer Center for Sonoma County at Gabriel Farm in Sebastopol, CA (Sonoma County). The theme for the day was pollinators! Before we could get our hands dirty, we first got a lesson in the importance of bees and other insects
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