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 ArticleMashed 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 ArticleBroccoli Sautéed with Wine & Garlic
Courtesy of Capay Valley Farm Shop INGREDIENTS 2 tablespoons extra-virgin olive oil 1-2 cloves garlic, thinly sliced 1 lb broccoli, cut into spears 1/3 cup dry white wine 1/2 tablespoon hot red pepper...
View ArticleCheesy 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 Article20th Century Asian Pear
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 complex...
View ArticleThe 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 ArticleSimple 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 ArticleEasy 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 ArticlePasta 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 ArticlePotato-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 ArticleCeleriac 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 ArticleEasy 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 ArticleParsnip
The saying is “Parsnip goes down to meet the devil twice before it comes up.” Parsnip is a flavorful, cold-hardy root vegetable belonging to the carrot family, along with caraway, fennel, and rib celery.
View ArticleSkillet Potatoes and Peppers
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 oil Salt and pepper to...
View ArticleParsnips 3 Ways
Recipes by The FruitGuys What parsnips lack in panache, they more than make up for in flavor and versatility! These root veggies are cousins to carrots and can be eaten raw or cooked. They’re similar...
View ArticleWinter Squash Soup With Sage
Adapted from ‘Vegetarian Cooking for Everyone’ by Deborah Madison , courtesy of Capay Valley Farm Shop INGREDIENTS 1 winter squash 1/4 cup olive oil 6 cloves garlic, shucked 2 tablespoons chopped,...
View ArticleSliced Persimmon and Winter Squash Salad
Recipe by Rebecca Dienner for the FruitGuys INGREDIENTS Winter squash, 2 cups sliced (after cooking) Fuyu persimmon (1 large or 2 small) Seeds from 1 pomegranate 2–3 cups kale (de-stemmed), cut or torn...
View ArticleSweet Potato Pancake
Recipe by The FruitGuys INGREDIENTS 2 cups sweet potatoes, scrubbed and shredded (peels are optional) 1/4 cup onion, finely chopped 2 eggs, beaten 2 tablespoons all-purpose flour 1 teaspoon salt Pinch...
View ArticleJerusalem Artichoke Spread
By Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups peeled Jerusalem artichokes (aka “sunchokes”), cut into 1-inch chunks 2–4 cloves of garlic (to taste), peeled but left whole 2 tablespoons olive...
View ArticleRoasted Cauliflower-Potato Soup
By Delilah’s Farm for The FruitGuys INGREDIENTS 2 cups cauliflower florets 2 cups potato, scrubbed and cut into 1-inch cubes 1/2 cup onion, in large dice 1/4 cup celery, in large dice 1/4 cup carrot,...
View Article