edible san joaquin valley
™
Celebrating the bounty of the San Joaquin Valley Summer 2021
THE TASTES OF SUMMER Member of Edible Communities SUMMER 2021
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CONTENTS SUMMER 2021
22
meet the farmer
edible entrepreneur 28 | Q &A with Donald Harris of Central Valley Mushrooms
edible tip 27 | Thyme
GAR D EN PART Y Magnolia’s Yarden
featured recipes 2 5 | H eirloom Tomato Salad with Edible Flowers
ON THE COVER
30 | S auteed Mushroom and Bacon Salad
In season strawberries from ARS Strawberries Photo by Dakota Jacobi
raising the bar 32 | Pablo Antinao’s Passion for Wine
special section 14 | From Edible Communities
in every issue 0 5 | Editor’s Note 07 | C ontributors 09 | Edible Social 10 | N ew & Notable 1 1 | Local & In Season 12 | Edible Counter
Mushroom from Central Valley Mushrooms SUMMER 2021
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edible br ooklyn
telling the story of how the City eats anD DrinKs • no. 52 sPring 2018
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Drinks ISSUE
Bottling liQuiD Courage maKing sPiCeBush fiZZ BiointensiVe orCharDs Boom irish Bars’ fluiD iDentity a Brewery-fermentary-juiCery in one Member of Edible Communities
Complimentary
edible
COLUMBUS THE STORY OF LOCAL FOOD
Member of Edible Communities No. 39 | Winter 2019
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HAWAIIAN ISLANDS
INLAND NORTHWEST ®
M AU I • No 4 9 • S U M M E R • 2 0 1 9 E AT • G ROW • C O OK • C E L E B R AT E
'tis the season issue 4 | holiday 2020
MEMBER OF EDIBLE COMMUNITIES
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telling the story of how gotham eats • no. 30 july�august ����
Goat Milk Soft SErvE ConSCiEntiouS CatErinG
US $5.00
CatChinG thE BluES
edible
loCavorE BEEr Member of Edible Communities
SEEdinG ChanGE at rikErS iSland
ANDERSON VALLEY • LOW PROOF SPIRITS • BLACK VINES MEMBER OF EDIBLE COMMUNITIES
N O. 45
FLINTER 2019
MEMPHIS FOODFM anD COMMUNITIN TE MIDOUT
FAMILIAR FACES KITCHEN QUARTERBACKS CLASSIC COCKTAILS UNSOLICITED ADVICE
Member of Edible Communities
Issue 45
Spring 2020 MARIN & WINE COUNTRY
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
m a n h at ta n
Explore a world of local food through the magazines and websites of Edible Communities. We’ll introduce you to the chefs, farmers, brewers, home cooks and others who inspire and sustain local flavors across the US and Canada. ediblecommunities.com
E AT. D R I N K . S H O P. L O C A L .
NO.3 | SPRING 2021 | MEMBER OF EDIBLE COMMUNITIES
Stay up to the minute on all things edible at: ediblecommunities.com
SUMMER 2021 Sweet summertime offers a bountiful harvest of farm-fresh fruits, veggies and berries, and there seems to be no limit to the refreshing, creative salads that you’ll find on the menus of our local eateries. In this issue, we’ll introduce you to more of the chefs, farmers, home cooks and others who inspire and sustain local flavors across Fresno County and surrounding areas. How we inhabit this planet is more critical now than at any time in our history, and we’re sharing a series of stories that touch on sustainability, hunger, restaurant revitalization and regenerative agriculture. We all have the power to reshape our world by reading, learning, taking action and voting with our forks. Small choices we make today add up to everlasting positive change. Danielle Fisch, the owner of Magnolia’s Yarden, is cultivating plants with a purpose. Her garden is full of roses, daisies, snapdragons and more – and while their beauty is a bonus, she grows them because they’re delicious. Check out the recipe for Heirloom Tomato Salad with Edible Flowers – it truly looks too good to eat. Magnificent mushrooms are the expertise of Donald Harris, the proprietor of Central Valley Mushrooms. Harris shares insight into the joy of farming mushrooms of all shapes, sizes and flavors. Then try out the recipe for Thyme-Infused Sauteed Mushrooms – they’re perfect alongside a beautifully barbecued steak. Learning about wine and understanding what you truly enjoy is an art, and sommelier Pablo Antinao brings this philosophy to his work as the founder of the Fresno Wine Academy. He took the time to impart some his wisdom in this issue. If you’re feeling inspired, check out our list of local farmers markets. If you prepare something spectacular, tag us @ediblesjv and you could be featured in our next issue. “If you really want to make a friend, go to someone’s house and eat… The people who give you their food give you their heart.” – Cesar Chavez
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SAN JOAQUIN VALLE Y
®
YVONNE MAZZOTTA publisher MICHELLE ADAMS publisher MONICA FATICA editor in chief KERRI REGAN copy editor BRENNA DAVID advertising sales representative www.ediblesjv.com 1475 Placer Street, Suites C & D Redding, CA 96001 530.246.4687 office 530.246.2434 fax Email General/Sales and Advertising information: info@ediblesanjoaquin.com
©2021 by Edible San Joaquin Valley Magazine.
All
rights
reserved.
Reproductions without permission are
strictly
prohibited.
Articles
and advertisements in Edible San Joaquin Valley Magazine do not necessarily reflect the opinions of the
management,
employees,
or
freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses,
locations
and
people
mentioned in our articles are solely determined by the editorial staff and
Photo of Magnolia’s Yarden by Salina Marroquin
are not influenced by advertising.
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BRADSHAW HONEY FARMS Local Love For Local Honey
‘Taking an image, freezing a moment, reveals how rich reality truly is.’
RAW • UNFILTERED • FRESH
Shop Local. Support Small Business. Family owned and operated since 1958 @bradshawhoney www.beebotanical.com
Specializing in family, couples, maternity and graduate sessions.
salmarrophotography@gmail.com 559-667-8772
Heat up the grill &
this summer with our Bako Sweet® Sweet Potatoes
SCAN FOR GRILLING RECIPES www.bakosweet.com
Rachel Trigueiro, wife, mom of four and writer, spends her days homeschooling, cooking and re-heating her coffee. As a child she dreamed of being a talk-show host and today sees others stories as a gift to be shared. When she’s not writing or dabbling in a creative venture, she loves spending time with her family.
Lori Rice is a photographer and writer with a passion for food and farms. She is the owner of Fake Food Free Productions and the winner of a 2019 International Association of Culinary Professionals Food Writing Award. When she’s not telling stories and sharing photos in Edible San Joaquin Valley, Lori works with food brands, agriculture boards and publishers providing food and farm photography. www.loririce.com
Paul David is the CEO of SocialxBusiness Inc. marketing agency, and he handles all things digital here at Edible San Joaquin. Paul, who has a master’s degree in business management, spent the first 10+ years of his career in the food and beverage industry, starting as a dishwasher at age 17. He then attended culinary school, worked his way to management and eventually owned his own restaurant in Northern California.
Dakota Jacobi has been capturing love stories for three years, photographing families, seniors and couples. She aims to document the candid, organic, and “unposed” moments of life. Her mission is to not just take great pictures, but to build relationships and create experiences for her clients. When she’s not adventuring around California or editing in her favorite coffee shop, she spends her days at home with her two kids. www.dakotalynnphoto.com
Monica Fatica is queen of the juggle. From editing magazines to dabbling in other endeavors, there aren’t many tasks Monica won’t try. When she isn’t running from job to job, the married mother of three is catching up with family and loving all over her fur babies. Her passion for helping others and the love for her community inspire her to contribute to spreading all the good happening in the valley.
Salina Marroquin is a trusted insurance agent who picked up a camera to document her son’s athletic events and achievements only to discover her passion for photography. Her free time is spent behind the camera capturing treasured images on film. She loves CrossFit, the month of October, pumpkin everything, and her mini daschund, Ellie-Jo. She has a big heart for small valley towns and businesses.
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FARMERS MARKETS —a quick look—
OLD TOWN CLOVIS FARMERS MARKETS Saturdays: 9-11:30am year round Located at Pollasky between 5th & Bullard Fridays: 5:30-8pm April-October Located at Pollasky between 3rd & 7th HARLAN RANCH FRESH MARKET Wednesdays (year round) 5-9pm. 1620 N. Leonard Ave., Clovis VISALIA FARMERS MARKETS Saturdays: 8-11:30am year round Located at Caldwell and Shady St. Kaweah Health Market on Wednesdays: 8 am-11:30am seasonal Located at the corner of Akers and Tulare RIVER PARK FARMERS MARKET Tuesdays 5-9pm Saturdays 10am-3pm River Park Shopping Center, Nees and Blackstone 220 E Paseo del Centro, Fresno THURSDAY NIGHT MARKET PLACE May through October 5-8pm Irwin & Seventh Streets, Hanford
Contact us to have your Farmers Market added to this list: info@ediblesanjoaquin.com
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FORT WASHINGTON FARMERS MARKET Year round Sundays 9am-2pm Wednesdays 5-9pm Riverview Shopping Center at Fort Washington and Friant Roads, across the street from the east entrance of Woodward Park, Fresno VINEYARD FARMERS MARKET Year round Wednesdays 3-6pm Saturdays 7am-noon Rain or shine 100 West Shaw Ave., Fresno KERMAN FARMERS MARKET March through October 5-8pm Once per month on Wednesdays TESORO VIEJO FARMERS MARKET Year round Every other Sunday 9am-1pm In Tesoro Viejo Town Center Hwy 41 and Avenue 15/Tesoro Viejo Blvd. 4150 Town Center Blvd., Madera
edible SOCIAL
perfectly delicious in the San Joaquin Valley
At Edible San Joaquin Valley, we celebrate the delicious local and seasonal food and drink found in Fresno County and the surrounding areas. Tag us @ediblesjv and you could be featured in our next issue. Thank you for being a part of the San Joaquin Valley’s incredible food community.
Top: @_cheftim_, @itsthefoodcrew, @chef_chazer Bottom: @see_sonaleats, @tastingfresno, @talesofthecork,
Photos sourced from Instagram
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NEW & NOTABLE
Chef Paul’s Cafe
Eat Figs Not Pigs
Find them on Facebook & Instagram
eatfigsnotpigs.com/cookbook This must-try comfort food boasts an array of southern dishes. We hear the sides are just as good as their famous mouth-watering fried chicken.
Local foodie recipe developer and now published author Ashley Hankins specializes in creating all of your favorite foods using vegan ingredients. Her debut book ‘Make It Vegan’ is the latest addition to her collection. Congrats!
Gazebo Gardens
House of Juju
gazebogardens1922.com
houseofjuju.com Family-owned and operated, they offer melt-in-your-mouth gourmet burgers and signature sauces to pair with their favorite foods.
Fresno’s original nursery specializes in all things plants by day and hosts a variety of food trucks, live music and a beer garden every Thursday through Saturday night.
Mochuelo mochuelotapas.com A hidden gem located inside the Hotel Picadilly, they specialize in Spanish style tapas and offer a full bar with specialty drinks. We loved the ambience!
The Healthy Hub Find them on Facebook & Instagram
Promising healthy shakes, energizing teas, protein coffees, pre- and postworkout drinks, protein snacks and good vibes. It’s a treat yourself experience.
Photos sourced from Instagram and Facebook
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local & in season Summer Harvest
VEGETABLES Bell peppers Sweet corn Garlic String beans Fava beans Lima beans Beets Bok choy Carrots Chard
Cilantro Cucumbers Eggplant Fennel Lettuce Peas Potatoes Sweet potatoes Radishes Summer squash Turnips Fresh market & dehydrator onions
FRUIT Cantaloupe Melon Tomatoes Peaches Plums Nectarines Apricots Pluots Strawberries Boysenberries Olallieberries Lemons Valencia oranges
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edible COUNTER
what we’re enjoying —staff picks—
Fresh out of the oven cookies from Crave Cookie cravecookie.com
Flavored beef jerky from Copper Top Jerky coppertopjerky.com
Craft beer from Crow & Wolf Brewing Co. www.cawbrewing.com
Seasoned shelled pistachios from Setton Farms settonfarms.com
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Local honey comb from Valley Gold Honey valleygoldhoney.com
Photos sourced from Instagram and Facebook
Farmer’s Choice Box from Ferrer Farm ferrerfarmfresno.com
summer’s here… time for
DAkoTA LYNN
photography
FRESH INGREDIENTS | UNIQUE COMBINATIONS | HOMEMADE SALSAS
Come experience the Margarita Menu at our new Hanford location: 102 W Seventh St., Hanford
W W W.Q U E S A D I L L AG O R I L L A .C O M
608 EAST WELDON AVE, FRESNO 102 W SEVENTH ST., HANFORD // 41119 SIERRA DR., THREE RIVERS
DA KOTA LY N N P H OTO G R A P H Y @ G M A I L .C O M W W W. DA KOTA LY N N P H OTO.C O M
Sip. Stay. Savor. Play. O ur S o uth Gate to Yo sem ite. It ’s yo ur G e taway !
edible
Visit www.idlehourwinery.com to book a room at the inn or reserve your table for a tasting or a meal at our kitchen.
San Joaquin Valley tells the stories of the extraordinary farmers, ranchers,
LUNCH Thursday-Monday 12-4pm SUNDAY BRUNCH 10am-2pm WINE BAR Wednesday-Saturday 4-9pm
cheesemakers, bakers, brewers, winemakers, chefs and other food and drink artisans in Fresno County and surrounding areas of the valley.
www.ediblesjv.com Email info@ediblesanjoaquin.com for more information.
www.queensinn.com
41139 Highway 41, Oakhurst Inn: 559-683-4354 Winery & Kitchen: 559-760-9090
E A T. D R I N K . T H I N K . How we inhabit this planet and envision its future is more critical
—consumers who have the power to reshape the world we live in. Every
now than at any time in our history. This past year has certainly taught
farmer, rancher, entrepreneur and organization we champion is better off
us that—it has exposed our vulnerabilities, our frail insignificance in the
because of you. You read, learn, take action and vote with your forks. It will
scheme of things. Yet during this turbulent and challenging time we have
be you who ultimately tilts the scale toward a more sustainable future, a
also found hope.
more sustainable food system.
On the following pages, we bring you the first in a series of thought lead-
Thank you for joining us as we collectively set our sights on creating a
ership stories that span topics on sustainability, hunger, restaurant revital-
future that is nothing less than extraordinary. One that binds the ecosystems
ization and regenerative agriculture. These are the values that Edible Com-
of our lives to Mother Nature without a disconnect between what is on our
munities, as an organization, has been devoted to for the past two decades.
plates and where it comes from—where all of the seemingly smaller choices
Our work lends itself to the singular notion that excellent storytelling has
we make today add up to massive, beautiful and everlasting positive change.
the power to change lives; and that by exploring and elevating important conversations like these, we can create massive change. We also know that change is impossible without the support of our readers
Marshall Johnson, Vice President of Conservation Ranching for Audubon standing in a field of prairie grass. Photo courtesy of Audubon
Words Bill and Katie Delaney Photos Jesse Brantman
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edible Communities |
Tracey Ryder Co-Founder, Edible Communities
T H E BI R DS & T H E BE E F WO R DS
BY
Joy Manning
+
P HOTOS
BY
Candice Vivien
You’ve seen the headlines: Beef is destroying the planet.
now means adding 1 million acres of land to the 2.5 million
You’ve heard all about the greenhouse gases and pollution a
acres that have already been certified as bird-friendly. “It means
typical beef operation produces. But the idea that beef is an en-
a lot to partner with an organization that has built its brand in
vironmental disaster isn’t quite that simple. Those dire warnings
alignment with our core values,” says Johnson.
are based on one kind of beef: The conventional, factory-farmed
Darrell Wood, founding Panorama rancher, was the first in
kind. And it is, by far, the most commonly consumed beef in
the network to get certified. “I volunteered. I wanted to see how
North America. In fact, 97% of the beef in the US food supply
it went and what the level of difficulty would be for ranchers,”
is grain-fed, feedlot beef.
he says. And he discovered the benefits greatly outweighed any
But there’s another way to produce beef, a way that actu-
extra effort. In large part, the certification is an acknowledge-
ally enriches the environment. And it’s happening across at
ment of what Panorama ranches, all of which were already or-
least 3.5 million acres of American grassland. Kay Cornelius,
ganic, have been doing for years.
a fourth-generation rancher and new general manager at Pan-
As part of the program, each ranch gets an annual visit from
orama Meats, intends to add another million acres to that total
a rangeland biologist who takes soil samples, measures the veg-
by 2030 through a groundbreaking new partnership with an
etation, and assesses how the ranch affects bird life. Then Audu-
unlikely ally: The National Audubon Society.
bon creates a habitat management plan for the rancher with suggestions for improvements. “The ranches enrolled are going
A NEW SE A L O F A P P R OVA L “All of our data proves that grassland birds are the most im-
to become even more bird friendly, but they were already doing great things,” says Johnson.
periled group of bird species in America. Grassland birds have lost 53% of their population since 1970, and 95% of all grass-
FARMERS F IRST
land birds live on cattle ranches,” says Marshall Johnson, vice-
Cornelius isn’t new to dramatically growing a network of
president of Audubon’s conservation ranching initiative. The
environmentally friendly farmers. Before taking the helm of
nonprofit’s “Grazed on Audubon Certified Bird-friendly Land”
Panorama Meats as general manager last September, she dou-
seal was established to recognize ranches that are managed in a
bled sales in her role as vice president for the biggest and best-
way that protects those birds. Saving these birds is a vital part of
known name in humanely raised meats, Niman Ranch. “I spent
maintaining biodiversity. Like bees, birds are important pollina-
12 years there working for farmers, and in my new job I’m still
tors, and they help maintain the delicate balance of a grassland
helping farmers earn a living,” she says.
ecosystem.
Finding ways to grow and protect a rancher’s livelihood is a
Through Audubon’s new partnership with Panorama, every
high priority for Cornelius personally and central to Panorama
ranch in Panorama’s network will earn that Grazed on Audubon
Meats’ mission. “I grew up in a rural community during the farm
Certified Bird-friendly Land seal. “We began the project of in-
crisis years. My mom and dad really struggled,” she says. The
troducing this certification in 2013, and we enrolled our first
experience of watching her once-thriving farming community
ranch in 2017,” says Johnson. Joining forces with Panorama
dry up back then informs everything she does today. “At Niman
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Ranch, we really celebrated the family farmer doing the right thing and we’re doing the same thing at Panorama.” The simplest way to keep these family farms in business is to ensure they are able to get their product to market and to be paid a fair price. Being part of Panorama’s network helps them accomplish these goals, and the Audubon’s bird-friendly seal provides a major boost, a way to make these special packages of meat stand out from everything else in the butcher’s case for environmental conscious consumers.
4 Ways to Shop for Sustainable Meat Not every supermarket is stocked with grass-fed, grass-finished and bird-friendly beef—yet. If you can’t find it at your store, there are still ways to purchase sustainable steaks, chops, and burgers wherever you are. Here are some tips to get you started. 1. SHOP ONLINE
Panorama has partnered with online retailer CrowdCow.com and you can find their beef as well as meat from other high-quality sustainable ranchers there.
2. BUY A COW SHARE
In many communities, smaller farmers and ranchers will sell onehalf, one-quarter, or one-eighth of a single animal to you. Check out EatWild.com to find one near you. Red-winged blackbird
SAVING GR ASS LA ND The connection between beef, birds, grassland, and climate change isn’t immediately obvious. To understand how a properly managed ranch can actually help remove carbon from the atmosphere, you have to understand the long history of North America’s grassland. Before they were hunted nearly to extinction in the
3 . S H O P AT YO U R FA R M E R S M A R K E T
Farmers markets are typically a great place to connect with the kind of farmers and ranchers who are passionate about sustainability and land stewardship.
late 19th century, wild bison grazed an area just the right amount to promote the growth of a complex and robust root system without killing the plants. Domestic cows, if left to their own devices, will eat the grass down to the bare earth, destroying the grassland. To make them more like their ancestors, ranchers must use rotational grazing, moving them from spot to spot to achieve that ideal level of grazing. “Cattle can mimic what historic bison used to do. That’s why we need them,” says Johnson. Continued...
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edible Communities |
4. ASK QUESTIONS
When you’re shopping, ask your butcher where the beef comes from and how it was raised. This educates you and lets them know there’s a demand for sustainable beef.
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Darrell Wood and Kay Cornelius of Panorama Organic
Without animals grazing, grassland becomes overwhelmed
these eco-minded ranchers can only protect the grassland, the
with weeds and invasive plant species. The soil quality is de-
birds, and the whole ecosystem it supports if they can earn a
graded, and animal life, birds and pollinators like bees lose their
living doing it.
habitat. Vernal pools dry up and disappear. Without well-man-
That’s where you come in.
aged grassland, some species can even become extinct. “There’s a vernal pool on my ranch that hosts an endangered species called
A M A RKET S O LU T I O N
fairy shrimp,” says Wood. “I have a stream that goes through
The way Kay Cornelius sees it, people are looking for three
my property that’s one of the major salmon spawning streams
things when they’re shopping for grass-fed beef. “They want
in California.”
to know it’s organic, they want to know that the animals were
And then there’s the matter of carbon. It’s true that cows emit
treated humanely, and they want to know about the environ-
carbon into the atmosphere, about 80 tons annually for a ranch
mental impact,” she says. “With the USDA organic seal and the
of 150 acres, according to the Texas Department of Agriculture.
Step 4 animal welfare standards, we had the first two covered.”
There’s also a certain amount of carbon emissions associated with
But until this new partnership with Audubon, Panorama had
the farm equipment (32 tons). But well-managed grassland, with
no iron-clad way to convey their commitment to the environ-
its deep root systems, lush vegetation, and rich soil, is actually
ment in a way easily understood by busy shoppers.
able to remove 500 tons of carbon from the atmosphere per year,
The Grazed on Audubon Certified Bird-friendly Land seal
giving it an overall positive effect on the environment rather than
requires third-party certification. Audubon is one of the most
a negative one. It should be noted that this only applies to cattle
trusted names in conservation. This means, in an era of spuri-
ranches with high standards for land management and environ-
ous label claims, the Audubon seal stands out as meaningful.
mental stewardship--not conventional factory farms.
According to Johnson, since the first ranches were enrolled in
Raising beef cattle on pasture this way does take longer:
the program in 2016, bird abundance has increased on those
Cows don’t fatten up as quickly without the grains provided by
grasslands by 36%. This is a good indication that other species,
feedlots, and they expend more energy grazing than on a feed-
especially bees and other pollinators necessary for the food sup-
lot. It also requires more space. As a result, a rancher practicing
ply, are flourishing as well.
this kind of regenerative agriculture cannot produce the same
“Consumers buy grass-fed beef to vote for a change in the envi-
volume of beef on the same acreage as a factory farm. Their beef
ronment. Paying a little more for beef is a nudge in the right direc-
must therefore be sold at a premium.
tion,” says Cornelius. It’s a small price to pay for doing your part to preserve America’s grassland and the birds that call it home. e
The preservation of this land is important to everyone, but
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MEET THE FARMER
Garden Party
Magnolia’s Yarden Story by Rachel Trigueiro | Photos by Salina Marroquin
ANIELLE FISCH DESIGNER, GROWER and owner of Magnolia’s Yarden, is on a mission to inspire people to cultivate a botanical lifestyle. Her heart beats for cultivating plants, and more specifically, plants that have a purpose. “I am really passionate about growing plants that provide food.” This mantra might sound common in the Central Valley, but Magnolia’s Yarden isn’t full of stone fruits or nut trees. Her garden is filled of roses, daisies, hollyhocks, primrose, snapdragons, zinnias and more. Whilst lavender and pansies are commonly known edible flowers, most people do not grow flowers in their garden to eat them. Fischer hopes to change that. After years of focused environmental work, sustainability and teaching kids about composting, she says, “I dove into the world of edible flowers and experimenting, flavors, beauty and presentation,” which began her botanical journey six years ago in Clovis. “Plants have always been a part of my life,” she says. And it’s clear; Fischer’s joy in discussing botanicals in food is palpable. Magnolia’s Yarden is reshaping the way one sees beauty in a flower. It’s not just the color and aroma; it’s the health benefits and tastes that no other plant can offer. One of Fischer’s favorite flowers to cook with is the classic English Rose in a white chocolate bark. For those who enjoy cooking, Fischer recommends nasturtium, the cheerful trumpet-like flower. “Spring rolls are a great place to start for incorporating botanicals into a savory dish. Cheese, charcuterie boards and baked goods are also beautiful places to mix in edible flowers,” she says. Depending on what’s in season, fresh, dried or pressed flowers can be purchased online, while locals can taste her floral harvest around the Fresno Restaurant scene. At the start of the year, Magnolia’s Yarden joined Ampersand Ice Cream to collaborate on monthly-featured flavors. February’s Vanilla Lavender was such a hit it’s now on the menu. April’s flavor was Honey Rose Pistachio, but the professional plant lady is not giving away any secrets on what’s next. You’ll have to visit Ampersand to see the newest monthly flavor.
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“The majority of people who have gotten into plants this last season of being home have really reaped the therapeutic benefits of plants...”
Edible flowers can also be found in cocktails at both Quail State Rooftop bar and Modernist Craft Cocktail bar, as well as on the renowned Fig & Honey’s delectable boards and tables. In addition to growing edible flowers, Magnolia’s Yarden helps people in their own backyard with plant design. Depending on a person’s goals, the Magnolia team provides onsite consultation, design and care tips for anything from edible gardens to Zen gardens, rose gardens or just backyard face-lifts for a party. “Oftentimes we walk around a yard just to answer questions on how to make a customer’s plants better,” she says. “It’s easier than hopping on Pinterest or Google. They’re are able to ask a professional in real time about their specific plants.” Garden parties and private workshops are another option at Magnolia’s Yarden. Think of the trendy wine and paint nights, but instead of crafting in a business or warehouse, the party comes to you. The team brings their DIY goods – like succulent terrariums – to a host’s party, and attendees, sip, snack and craft their own beautiful creation. Garden parties are intimate and charming, making it a wonderful and memorable option in 2021. “The majority of people who have gotten into plants this last season of being home have really reaped the therapeutic benefits of plants,” she says. “Gardening and putzing outside with plants is so therapeutic for everyone. I love to inspire people with plants and florals because they make people so happy!” And don’t we all need just a little more happy? • magnoliasyarden.com Find them on Facebook and Instagram
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farm to flower Heirloom Tomato Salad with Edible Flowers INGREDIENTS: Baby lettuce and spinach mix Heirloom tomatoes Striped peppers Microgreens Rainbow Mix Feta cheese Sunflower seeds Balsamic vinaigrette EDIBLE FLOWERS: Nasturtium leaf and petals Pansies Sunflower petals
DIRECTIONS: STEP 1: Wash the greens or use prewashed.
STEP 6: Add the edible flower.s
STEP 2: Slice the heirloom tomatoes and peppers.
STEP 7: Pour the balsamic vinaigrette on top.
STEP 3: Assemble your salad by adding the lettuce and spinach mix to the base of your bowl.
STEP 8: Sprinkle the sunflower seeds and sunflower petals on the top of your salad. • Recipe and Photo by Magnolia’s Yarden
STEP 4: Add a layer of the microgreens. STEP 5: Sprinkle the feta cheese across your greens.
Cornflower petals
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EDIBLE TIP
Thyme
Thyme: it smells like summer! Pleasant and pungent, it adds the right amoung of savory to grilled meats, summer soups and vegetables, including mushrooms. It’s a great drought-resistent plant and the flowers are great at attracting bees. We’d say that makes it a well-rounded herb!
ABOUT THYME Botanical Name: Thymus vulgaris Plant Type: Herb Flavor: Earthy with lemony and minty tones Sun Exposure: Full sun, part sun Soil Type: Loamy, sandy Soil pH: pH 6.0 to 8.0 Hardiness Zones: 5, 6, 7, 8, 9 Plant Near: Cabbage or tomatoes
WHERE TO USE Toasted Brown Rice with Mushrooms and Thyme great as side dish to bring to a potluck Peach and Thyme Spritz a refreshing summer cocktail Grilled Flank Steak With Thyme use thyme in a marinade for a mouthwatering steak
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EDIBLE ENTREPRENEUR
CURIOUSER
CURIOUSER Q & A W I T H D O N A L D H A R R I S O F C E N T R A L VA L L E Y M U S H R O O M S
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Edible: Tell us about your process and how it’s unique. Donald: Just like the mushrooms we grow, there are many unique characteristics to Central Valley Mushrooms. We produce mushrooms within the city of Fresno, off Clinton and Highway 99, in an industrial warehouse. We have to create an ideal environment for the mushrooms to grow. We try to keep the temperature at 70 degrees and the humidity around 90 percent year-round. We are able to produce over four pounds of mushrooms on a single grow bag, using less than two liters of water. This is astonishingly less than any other crop grown in our area, especially in a time of drought. We also pride ourselves in only serving the local markets, ensuring we do our fair share to help reduce the carbon footprint. Our mushrooms are picked and delivered the same day to ensure optimal freshness. Edible: What varieties do you farm? Donald: We farm king, blue, elm and brown oyster mushrooms, along with shiitake, maitake, lion’s mane and pioppino mushrooms.
Edible: What inspired you to start a business growing mushrooms? Donald: I was first introduced to saprophytic mushrooms, such as oyster mushrooms, while attending Fresno City College. I was studying business in 2014 and had an assignment to research a company that took a byproduct of another company, allowing them to start a successful business. The company I found is called Back to the Roots, based out of San Francisco. They take spent coffee grounds from Starbucks and create mushroom grow kits. I was amazed and skeptical at the same time, so I ordered a kit. I was hooked after I completed my first mushroom kit. Not having anything other than canned cream of mushroom soup, I decided to make a homemade version. It was with that first spoonful that my life changed. I understood the power of fresh mushrooms and did not look back. Fast forward six years later, the global pandemic was among us, I found myself with more time around the house. I attended our local farmers market to buy some mushrooms, but they did not look fresh. It was also a surprise that our mushroom vendor was not from the area. This was bothersome to me, since we are known for agriculture all around the world. This led me to local grocery stores, only to find out the same result. It was at that moment that I felt we needed a local mushroom farmer. Central Valley Mushrooms was born, allowing me to bring my passion for sustainable and urban farming to the agricultural capital of the world. I have been well received by the community as mushrooms are becoming overwhelmingly more popular. It has been an amazing journey and I am interested to see where mushrooms take me next.
Edible: What are the health benefits associated with mushrooms? Donald: Fungus has so many health benefits to offer mankind, from Penicillium to Hericium erinaceus (lion’s mane). There are so many benefits, I don’t even know where to begin or end. Mushrooms have found their way in the spotlight of the news very frequently over the past year and continue to be the topic of scientific advancements. I do know that oyster mushrooms are great for the cardiovascular system and lion’s mane is taken as a supplement to boost cognitive development. I definitely encourage people to do research and see if mushrooms can bring some benefits to their lives. Edible: What do you enjoy most about your business? Donald: Being an urban farm and producing a food source while using little natural resources. People are interested in mycology and I am in a position to expand their horizons. It also joys me that one day my kids will know about fungus at a young age and hopefully they will enjoy it as much as I do. I was 30 years old when I was first introduced to mycology through a handful of pioneers in the industry, such as Paul Stamets, T.R. Davis, Andrew Reed and Eric Myers. I can’t even imagine where I would be if I started at a younger age. Edible: What’s on the horizon for Central Valley Mushrooms? Donald: We have some exciting changes coming for 2022. Let’s just say that our mycelial network has been expanding rapidly and you will soon see our mushrooms popping up everywhere. Edible: Where can your mushrooms be found? Donald: Our mushrooms can be found at farmers markets, River Park and Visalia. They are also found at local restaurants, such as Heirloom in north Fresno, Libelula in Downtown and Veni Vidi Vici in the Tower District. We also provide grow-kits online at www. centralvalleymushrooms.com. • Find them on Facebook and Instagram
Edible: Is this a family-run venture or do you operate solo? Donald: Currently, I operate solo with the help of a few local volunteers once a week. The dream is to become large enough to make it into a family venture. My eldest child is still a toddler, but I look forward to the day he is part of the operations on the farm.
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FEATURED RECIPE
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A SIDE OF MUSHROOMS Thyme-Infused Sauteed Mushrooms Recipe by Paul David This simple salad enhances the taste of sauteed mushrooms with fresh herbs and savory bacon.
FOR THE MUSHROOMS:
FOR THE SALAD:
12 oz. sliced assorted mushrooms
1 oz. fully cooked chopped bacon
2 cloves garlic, crushed
¼ cup chopped sun-dried tomatoes
1 tsp. salt
1∕8 cup olive oil
2 T extra-virgin olive oil
2 T chopped basil leaves 1 tsp. whole thyme leaves Kosher salt Fresh ground black pepper
MUSHROOMS: STEP 1: Combine the mushrooms, garlic, salt and extra-virgin olive oil in a saute pan. STEP 2: Saute over medium heat until mushrooms are fully cooked. STEP 3: Place to the side and let fully cool. SALAD: STEP 1: Place cooled sauteed mushrooms in a mixing bowl. STEP 2: Add bacon, sun-dried tomatoes, tomato sauce and basil, and mix gently to incorporate. STEP 3: Top with thyme, kosher salt and ground pepper to desired taste.
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FEATURED RECIPE
the art of wine PA B LO A N T I N AO ' S PA S S I O N F O R W I N E Story by Lori Rice | Photos by Salina Marroquin
be an explorer. try something new. support sustainable practices. HESE ARE THREE THINGS THAT WINE EDUCATOR and sommelier Pablo Antinao believes
are key for learning more about wine and understanding what you truly enjoy as a wine drinker. It’s a core philosophy that he brings to his work as the wine director at 13 Prime Steak in Fresno and as the founder of the Fresno Wine Academy. Originally from Chile, Antinao has a long history of working in fine wine in California. His journey to wine is the type of story that many can relate to. So often people set off in one direction for meaningful work, only to be introduced to something that truly sparks passion. That spark was something Antinao couldn’t ignore, so he went after it, and California’s Central Valley is now the greatest benefactor of his decision. Antinao studied social work and began his career working in foster care and with at-risk youth in mental health facilities. But the time he’d spent bartending to pay for his education combined with the influence of his father’s work and love of cooking had planted a seed of interest in the hospitality and wine industries. It’s a seed that finally sprouted when Antinao moved to the United States. His interest in wine was beginning to grow, and he knew he wanted to learn more about the industry. He signed up for a course at UC Davis. “I took it just for the pleasure of taking it, but I got fascinated by it,” he says. He wanted to learn more.
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“I felt the Central Valley needed an outlet for consumers to learn about wine. Fresno is ready for it. It needs something like this. I want to bring this experience to the community...”
At this point, he was married and had started a family. Going back to school for another four-year degree wasn’t a desirable option. He began searching for something that would put him on the wine track and give him the credentials he needed to be an educator without the drawn-out time commitment. The answer was the Culinary Institute of America at Greystone’s Certified Wine Professional® credential. Antinao explains, “It was a complete immersion and that’s what I feel I needed.” This certificate only fueled his passion further by introducing him to wines from around the world. All his studies seemed to lead back to Europe. “I felt I needed to go to Europe to complete the training, to experience wine and culture there,” he says. After realizing that France didn’t offer any programs in Spanish or in English, he decided on Barcelona, and successfully earned his level one and level two sommelier certification there. Antinao lived in Fresno about 10 years ago. After years spent working in wine education in Monterey and publishing his book, “Taste: The Secrets of Wine and Food Appreciation,” he made his way back to the Central Valley so he could be closer to family. In his role as wine director at 13 Prime Steak, he became responsible for developing the wine club, a project with which he has much experience from his previous work. A wine club is familiar at wineries, but Antinao proves it can be beneficial to restaurants, as well. “It encourages loyalty, frequency and a source of belonging that is grounded in the restaurant,” he says. In addition to special offers, waived corkage fees and pick-up parties, consumers get a completely
different wine experience than they might at a single winery. The club allows Antinao to be playful with the wines selected and introduce people to new wines, while sharing the interesting stories of these wines and their producers. The club isn’t the only way Central Valley residents can take advantage of learning from Antinao. The Fresno Wine Academy is an essential resource for wine education in the area. The academy is an idea he’s had for many years. “I felt the Central Valley needed an outlet for consumers to learn about wine. Fresno is ready for it. It needs something like this. I want to bring this experience to the community,” he says. The Fresno Wine Academy is in the Pacific Southwest Building downtown. “I think to have a wine school, you have to be in the heart of the city,” says Antinao. He also plans to expand to other locations within the city in the future. He offers four courses that he recommends to anyone interested in expanding their knowledge of wine. From there, people can move on to exploring wines from around the world. These first four courses are designed to provide a base to build on, and this foundation is key. The details of those courses and their syllabuses can be found on the website. Regardless of which courses you choose, one thing is for sure: Expect to be nudged out of your comfort zone and open up to new types of wine. Antinao says, “The secret is to taste. Be open minded and explore. Taste something you are unfamiliar with and you might find something you really like.”•
SUMMER 2021
Upcoming events: June 16 at 13Prime Steak Alpha Omega/ Tolosa Wine Dinner 13primesteak.com July 14 at Fresno Wine Academy Where Umami Meets Italian Wines August (Date Coming Soon) Carmenere & Malbec Night at the Vault fresnowineacademy.com pabloantinao.com Find him on Facebook and Instagram
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Curators —of— California
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