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
There’s no getting out of it now. The holidays are here in full force and it’s time to make a plan before the plans make you. Let this be the year you stay on track, eat healthy, and enjoy the festivities without the stress.
This holiday season, give the gift of healthy and delicious home cooking with Sun Basket. Busy families, new parents, your food loving friends, that one person who has everything—there’s something on the Sun Basket menu for everyone on your list.
Sun Basket’s special holiday offer starts Friday, November 25th. Give two weeks of Sun Basket and save $10, or save $20 on a four week gift subscription. Our meals are available across 42 states, and you can schedule your electronic gift message to arrive on any day! Order now, cross holiday shopping off your list.
*Offer ends 12/25 at 11:59pm PST
Ask Chef Justine Kelly 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.
Check out our guide to Winter Citrus
Artwork by @boccaccinimeadows
Our Executive R & D Chef, Alan Li, grew up celebrating a traditional American Thanksgiving, but the next day his family went straight back to their Southern Chinese roots, when his mother made turkey jook from the leftovers. This rice porridge, also known as congee, scores high on the comfort meter. The rice breaks down over the long cooking time and the starch thickens to make a creamy dish that’s a blank slate as far as seasonings go. Alan’s mom cooks the rice in stock with shredded turkey to give it an added layer of flavor, and garnishes it with scallions and herbs. Alan likes to add a generous portion of chile sauce. “The spicy gene skipped a generation,” he says. “My grandparents and I love spicy food, but my parents don’t at all.”