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Greek-Style Green Beans, Squash, and Tomatoes
Adapted from nytimes.com INGREDIENTS 1 pound fresh green beans, trimmed 2–3 crookneck or other summer squash 1–1 1/2 cups tomatoes, chopped (peels optional) 2–3 shallots, finely chopped 2 large garlic...
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Easy Grilled Okra
Adapted from localfoods.about.com INGREDIENTS 1–2 cups okra, stems trimmed off Olive oil or grapeseed oil Salt Lemon juice (optional) PREPARATION Prepare a gas or charcoal grill for high heat (you can...
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Pureed Cauliflower with Horseradish and Shallots
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 head of cauliflower, cleaned and cut into florets 1–2 shallots, minced and sautéed in olive oil until crisp 2 tablespoons olive oil,...
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Easy Roasted Brussels Sprouts
Recipe by The FruitGuys INGREDIENTS Brussels sprouts Olive oil Salt and pepper Fresh crushed garlic (optional) Fresh grated Parmesan cheese (optional) PREPARATION Preheat oven to 400°F. Rinse Brussels...
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Sowing & Growing Unique Crops
Courtesy of Capay Valley Farm Shop Although the Capay Valley is increasingly known for it’s amazing fruit and vegetable farms, there are other projects and crops worth noting! These three made it into...
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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...
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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...
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Warm Shaved Brussels and Apple Salad
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 carrot, grated...
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Roasted Winter Squash & Sweet Potato Soup
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 4 cups peeled winter squash and/or sweet potatoes, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon...
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Corn & Pepper Pudding
Recipe by FarmShares member Martha S., courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 cups corn cut from the cob (3 ears or so) 3 gypsy peppers, seeded and diced 2 large jalapeño peppers, seeded...
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Homemade Bruschetta
Courtesy of Capay Valley Farm Shop INGREDIENTS Crusty bread, sliced Garlic clove, peeled Extra Virgin Olive Oil PREPARATION Preheat oven to 375 degrees. Arrange slices on a baking sheet and place in...
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Tomato Eggplant Spread
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup fresh tomato (for cherry tomatoes, cut in half; for larger tomatoes, remove seeds and cut in 1-inch dice) 1 cup eggplant, peeled and cut in 1-inch...
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Babaganouj
Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb eggplant, whole (any variety will work, but rounder varieties can be easier to use) 1/4 cup tahini 2 cloves garlic, peeled and minced 3...
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Roasted Okra
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint (or more!) okra, sliced in 1/2 inch rounds 1/2 tablespoon Extra Virgin Olive Oil salt and pepper to taste fresh tomato, chopped (optional)...
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Caramelized Onion Mashed Potatoes
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1/4 cup onions, cut in 1/2-inch dice (or more to taste) 2 tablespoons olive or other vegetable oil 1/2 teaspoon sugar (optional) 2 cups potatoes...
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Mushroom Penne Pasta
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound penne pasta (16 ounces) 1 1/2–2 cups mushrooms, gently washed and chopped into bite-size pieces 2 cloves garlic, minced 1 small onion,...
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