Clik here to view.
Pumpkins: Not Just for Halloween
By Heidi Lewis While the glowering Mr. Jack O’ Lantern will certainly do some face melting in the next week or two, inspiring investigation by the budding entomologists in your family, there is plenty...
View ArticleClik here to view.
Oven Roasted Sugar Pie Pumpkin
INGREDIENTS 1 Sugar Pie Pumpkin 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/2 teaspoon dried thyme 1 teaspoon butter 1 tablespoon apple or orange juice 1 teaspoon maple syrup or honey Salt and...
View ArticleClik here to view.
Chick-Peas with Lemony Swiss Chard and Sun-Dried Tomatoes
Recipe by The FruitGuys INGREDIENTS 1 bunch of Swiss chard, stems discarded and leaves coarsely chopped 1 can of chick-peas, rinsed, drained 1/2 cup sun-dried tomatoes, soaked in 1 cup of water for 20...
View ArticleClik here to view.
Whole Roasted Cauliflower with Sun-Dried Tomatoes Vinaigrette and Arugula
Recipe by The FruitGuys INGREDIENTS 1 head cauliflower, green leaves discarded 2 cups loosely packed arugula, rinsed and coarsely chopped 1/4 cup extra-virgin olive oil 1/4 cup sun-dried tomatoes 1...
View ArticleClik here to view.
Beet Soup in Roasted Winter Squash
Adapted from Gourmet INGREDIENTS Roasted squash: 2 carnival, acorn, small pumpkin, or other medium size winter squashes 1 tablespoon vegetable or olive oil 1 teaspoon salt Soup: 1 large red onion,...
View ArticleClik here to view.
Warm Beets, Red Russian Kale, and Carnival Squash with Dill
Adapted from Bon Appetit INGREDIENTS 3 medium beets 1 Carnival squash 1 bunch of Red Russian Kale, rinsed, de-stemmed and coarsely chopped 1 tablespoon olive oil 2 cloves minced garlic 1/2 cup thinly...
View ArticleClik here to view.
Roasted Rutabagas and Pears
Courtesy of Delilah’s Farm Report INGREDIENTS Rutabaga (1 large or 2 small), peeled and cut into large cubes 2 pears, cored and quartered (leave peel intact) 2 tablespoons cider vinegar 1 tablespoon...
View ArticleClik here to view.
Herbed Beet Salad with Nuts
Adapted from allrecipes.com INGREDIENTS 1 bunch of beets, greens removed 3 tablespoons lightly toasted slivered almonds, toasted pine nuts, or chopped walnuts 2 tablespoons extra-virgin olive oil 2...
View ArticleClik here to view.
Roasted Pumpkin Soup
Recipe by The FruitGuys INGREDIENTS 2 cups pumpkin puree (see Cook’s note) 1/2–3/4 cup onion, finely chopped 3 tablespoons butter or olive oil 1/2 teaspoon salt 1 teaspoon–1 tablespoon sugar (optional)...
View ArticleClik here to view.
Pasta with Pumpkin Sauce
Adapted from marthastewart.com INGREDIENTS 8 ounces penne or other short pasta 1 cup roasted pumpkin puree 1 cup veggie broth (or reserved pasta water) 1/2 cup half-and-half (regular, fat-free, or...
View ArticleClik here to view.
Winter Squash Season!
’Tis the season for delicious winter squash–infused victuals! These versatile gourds, such as pumpkins, kabocha, acorn, and butternut squash, can be used in a whole slew of delicious seasonal recipes,...
View ArticleClik here to view.
Roasted Root Veggies with Fresh Herbs
By Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) 1 cup onion,...
View ArticleClik here to view.
Cauliflower Gratin
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 head cauliflower, cut into florets, steamed for five minutes 1/4 cup breadcrumbs 1/4 cup grated Parmesan Salt and pepper to taste...
View ArticleClik here to view.
Easy No-Cook Cranberry-Orange Relish
Recipe adapted from Non-Reactive Pan food blog INGREDIENTS 1 (12-oz) bag fresh cranberries 1 navel orange 1/2 cup sugar 1/8 teaspoon cinnamon 1 small shallot, chopped 1/2 tsp grated fresh ginger...
View ArticleClik here to view.
Roasted Beet and Persimmon Salad
By Delilah’s Farm for The FruitGuys INGREDIENTS 3–4 medium beets, scrubbed and ends trimmed 1 Fuyu persimmon 2 tablespoons orange juice 1/2 teaspoon finely zested orange peel 2 tablespoons white wine...
View ArticleClik here to view.
Waiting For Rain
By Jeff Main for Good Humus Produce, courtesy of Capay Valley Farm Shop Waiting for Rain. It’s been a long six months since we felt rain on our faces. The last rain was in April, mid-spring really, and...
View ArticleClik here to view.
Butternut Squash Curry With Greens
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 butternut squash (about 1.5 lbs), peeled, halved, seeded & cut into chunks 1 large onion, finely chopped 4 cloves garlic, diced 2 cups broth or...
View ArticleClik here to view.
Marinated Tokyo Turnips
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch of turnips, scrubbed trimmed & sliced in 1/4″ rounds 1/2 cup rice or white vinegar 1 teaspoon sugar 1/2 teaspoon salt + more to taste water to...
View ArticleClik here to view.
What’s in Season: November
EAST Sandy has come and gone, but the impact isn’t over. Our farmers have had flooding, power outages, and damage to infrastructure and houses. Despite the challenges, local farmers are still working...
View ArticleClik here to view.
How do I donate my crate or put a hold on my holiday deliveries?
Please notify us of any order changes within 48 hours of delivery at info@fruitguys.com or 1-877-FRUIT-ME (877-378-4863). No deliveries will be made Thanksgiving Day (Thursday Nov. 22). Instead of...
View ArticleClik here to view.
Broccoli Noodle Stir Fry
Courtesy of Capay Valley Farm Shop INGREDIENTS 1-2 bunches broccoli, flowers separated from peeled stems, chopped 2 cups mixed veggies such as mushrooms, sliced radishes and/or chopped cabbage 3 large...
View ArticleClik here to view.
Baked Spaghetti Squash
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 spaghetti squash 2 tablespoons butter or margarine Salt and pepper to taste 1/4 cup parmesan cheese (optional) Fresh herb leaves (optional): 1 teaspoon...
View ArticleClik here to view.
Winter Radish Salad with Cider Vinaigrette
Adapted from foodnetwork.com INGREDIENTS 1 bunch/head of salad greens (baby spinach, butter lettuce, arugula, endive, living cress, etc.), approximately 4–6 cups 1 cup radishes, very thinly sliced...
View ArticleClik here to view.
Roasted Beet and Pepper Salad
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 3 medium beets; trimmed, peeled, and cut into quarters 1/2 medium onion, cut into 1/2-inch thick rings 2 peppers, seeds removed and cut lengthwise...
View ArticleClik here to view.
Oven Roasted Fruit
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 2 apples, pears, and/or Fuyu persimmons 1 tablespoon butter, melted 1 tablespoon sugar 1/2 cup yogurt 1/2 teaspoon grated lemon or orange zest 1...
View ArticleClik here to view.
Sweet Potato Gratin
Recipe by The FruitGuys INGREDIENTS 3–4 cups sweet potatoes or yams, scrubbed and thinly sliced, about 1/8-inch thick (peels optional) 1 small onion, thinly sliced 1/2 cup green onion, chopped...
View ArticleClik here to view.
Roasted Cranberry Sauce
By Delilah’s Farm for The FruitGuys INGREDIENTS 1 bag cranberries 1 cup sugar 2 tablespoons canola oil 1 tablespoon finely chopped rosemary, sage, thyme, or a combo Juice of 1 orange Grated zest of one...
View ArticleClik here to view.
Nonni’s Minestrone
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, scrubbed and...
View ArticleClik here to view.
Classic Mashed Potatoes
Recipe by The FruitGuys INGREDIENTS Yukon Gold potatoes Butter Cream, half-and-half, or milk Salt and pepper to taste PREPARATION Scrub potatoes and cut into 1- or 2-inch chunks (peels are optional)....
View ArticleClik here to view.
Oven-Roasted Garlic 2 Ways
Recipe by The FruitGuys INGREDIENTS 1–3 heads of garlic Olive oil Method 1: Individual Cloves This method is more time-consuming up front, but cooks faster and yields more garlic. PREPARATION Break...
View ArticleClik here to view.
Oven-Caramelized Onions
Courtesy of Delilah’s Farm INGREDIENTS 4 cups red or yellow onion, cut into 1/4-inch strips 1/4 cup vegetable oil 1 teaspoon salt 1 teaspoon sugar (optional—helps caramelization, makes sweeter)...
View ArticleClik here to view.
Wild Rice Apple Salad
Adapted from Taste of Home magazine INGREDIENTS 2 cups cooked wild rice, chilled 1 cup coarsely chopped apple 3/4–1 cup sliced celery 1 tablespoon dried cranberries or currants, chopped; or 2 teaspoons...
View ArticleClik here to view.
Mashed Root Veggies
Recipe by The FruitGuys INGREDIENTS 4 cups root veggies (sweet potatoes, parsnips, turnips, etc.) scrubbed, peeled, and cut in 2-inch inch dice Butter Cream, half-and-half, or milk Salt and pepper to...
View ArticleClik here to view.
Cheesy Leek & Couscous Cake
From the Best Ever Three & Four Ingredient Cookbook, Courtesy of Capay Valley Farm Shop INGREDIENTS 11 oz (-2ish cups) of couscous 2 leeks, sliced 7 oz mature Cheddar or Monterey Jack, grated 3...
View ArticleClik here to view.
The Bright Sunshine of Citrus
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...
View ArticleClik here to view.
Simple Beet Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned 1/2 cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons olive oil 2...
View ArticleClik here to view.
Easy Potato-Leek Soup
Adapted from vegweb.com INGREDIENTS 1 1/2–2 cups leeks, finely chopped (use white and very light green parts) 2 cups potatoes, scrubbed and cubed or finely sliced (peels optional) 1 medium onion,...
View ArticleClik here to view.
Pasta with Butternut Squash
Adapted from dinersjournal.blogs.nytimes.com INGREDIENTS 1 butternut squash, peeled and seeded Salt to taste 2 tablespoons butter or olive oil Freshly ground black pepper to taste 1 pound cut pasta,...
View ArticleClik here to view.
Potato-Cauliflower Purée
Adapted from The New Basics Cookbook INGREDIENTS 1–2 cups potatoes of your choice, washed well and cut in 1-inch dice (peels optional) 1 cup cauliflower florets, cut in bite-size chunks 3–4 spring...
View ArticleClik here to view.
Celeriac and Chard Sauté
Adapted from epicurious.com INGREDIENTS 1 medium celeriac (celery root), peeled and cut into matchstick-size strips (about 1–1 1/2 cups) 1 bunch chard, washed well, stems removed, and leaves cut in...
View ArticleClik here to view.
Easy Potato-Mushroom Stir-Fry
Adapted from epicurious.com INGREDIENTS 2 cups potatoes, cubed 1 cup mushrooms, halved 1/2 cup onion, chopped 1–2 large cloves garlic, minced 1 tablespoon olive or canola oil Salt and pepper to taste...
View ArticleClik here to view.
Ode to Root Vegetables
By The FruitGuys ‘Tis the season for root vegetables, so named for their underground lifestyles. While carrots and potatoes are the best known and most eaten of the root veggies, read up and taste some...
View ArticleClik here to view.
How To Roast Beets
Roasted beets may be served hot or cold. They’re delicious salads, combined with other root veggies, or pureed for soups. Heat oven to 375°F. Rinse beets well and trim off any leafy tops (which are...
View ArticleClik here to view.
Field Trips November 2013
EAST Cooking and Modern Art Nov 21 New York, NY Gluten-Free T-Day Sides Nov 9 Philadelphia, PA Karaoke 5K Nov 22 Washington, DC WEST Honeybee Family Farm Day Nov 9 Muir Beach, CA Kitchen Gadget...
View ArticleClik here to view.
What’s in Season November 2013
Here’s a preview from The FruitGuys regional produce buyers of the fresh fruits and vegetables being harvested in November by some of our farms. To see what’s being delivered in your box this week,...
View ArticleClik here to view.
“What’s the Thanksgiving week delivery schedule?”
Q: What is the fruit delivery schedule for Thanksgiving week? A: If you have a Thursday or Friday delivery, it will be rescheduled for Tuesday, November 25th. The FruitGuys will be closed for the...
View Article