That’s just what San Francisco’s The FruitGuys does.

The 12-year-old company delivers boxes of fresh fruit and vegetables — grown by small family farms — to offices and homes nationwide. Think of it as a convenient way to bring a taste of the farmers market right to your door.

Three years ago as a way to give back, the 12-year-old company also launched its Farm Stewart Program to support sustainable family farming. The company donates 88,000 pounds of fresh fruit annually to non-profit groups and regional food pantries.

Its gift boxes, which start at $39, make thoughtful presents for anyone who appreciates gourmet eats. The boxes can include items such as handpicked apples, pears, citrus, honey-roasted cashews, cinnamon pecans, regional honey and the Philo Apple Farm’s apple cider vinegar.

Just before New Year’s, I had a chance to try a sample of The FruitGuys’ new TakeHome box, which starts at $24 and is filled with farm-fresh, regional organic produce. Choose from all fruit, all veggie or a mix of both.

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If your New Year’s resolution includes eating more healthful, you just might want to make good on that by joining a CSA.

For a community supported agriculture program that’s a cut above the rest, look no further than Baia Nicchia’s. Fred Hempel, a geneticist turned farmer who owns the 9 1/2-acre Baia Nicchia Farm in Sunol, provides a weekly box of his fresh fruit, veggies and herbs to you. You pay $30 a week, but end up getting $35 or more worth of produce.

Recently, I had a chance to sample a couple of boxes and what a culinary treasure trove they were. Included was a brilliant rainbow of winter squash — from the deep orange-hued French Potimarron to the dusty peach-colored Kikuza (an heirloom Japanese variety) to the large pale creamsicle Terremoto to the haunting pale blue Australian Triamble that can be stored up to two years. Additionally, there was a bunch of my fave lacinato kale, as well as sweet Scotch Blue kale, peppery Dutch arugula, spigarello (a broccoli rabe relative), baby turnips, sprigs of pungent orange balsam thyme and fragrant yuzu.

Baia Nicchia supplies to top Bay Area restaurants (including Marché in Menlo Park), so Hempel will often include some fun, unusual items in his CSA boxes that he grows primarily for chefs, such as edible chrysanthemum and amazing finger limes. Because he operates a nursery, he sometimes includes seedlings as well, such as mustard greens that you can pot in your backyard and snip all winter long to enhance salads and stir-fry dishes.

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