Organic is all in the family
Farming is in Thaddeus Barsotti's genes. His parents bought a quarter acre in 1976, and Capay Valley is now 600 acres of organic produce.
This farm produces many of the fruit and vegetables that fill our west coast boxes this week, like those featured in these recipes:
Buh-bye turkey sandwiches. Reinventing leftovers for the best day-after feast ever.
Every year, on the day after Thanksgiving, Chef Justine hosts a poker party for all the friends she didn’t get to celebrate with the day before. This soup is always on the menu. It makes quick work of any leftover turkey, and it has a spicy kick that contrasts with the rich food consumed the day before.Read more
Guide To Winter Citrus
Sun Basket takes an acid trip
Ask Chef Justine what ingredient she relies on most often to sharpen the flavors in our recipes and the entire kitchen staff will answer in unison, “citrus.” According to Justine, “the sweet-tart juice and oil-rich zest offer a terrific alternative to salt and fat when I want to bring a dish into focus.". This time of year, she’s got plenty of varieties to choose from. Here are a few of the fresh citrus flavors you’ll find in your Sun Basket in the weeks ahead.Read more