edible san joaquin valley
Celebrating the bounty of the San Joaquin Valley Summer 2022
THE TASTES OF SUMMER 1
Member of Edible Communities |
www.EdibleSJV.com SUMMER 2022
™
to savor the extraordinary.
In Monterey County, some experiences are best enjoyed at a slower pace. It’s easy to get lost in a stunning vista, the creativity of a dish, or a good conversation with great friends. So, come explore the flavor of this place. At your own speed.
SeeMonterey.com/Now
CONTENTS SUMMER 2022
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meet the farmer FAM I LY FAR M The Loewen Family and Blossom Bluff Orchards in Parlier Photo below: newly planted kiwi crop at Blossom Bluff Orchards
edible drinks 22 | Mango Lemonade
edible endeavors 28 | Q&A with La Jacka Mobile
edible entrepreneurs 24 | Fig & Honey Share About Their New Venture, Lune Wine Bar
featured recipes 32 | Quick Vanilla Ice Cream with Grilled Peaches 34 | Plum and Burrata Wood-Fired Pizza
in every issue 05 | Editor’s Note
ON THE COVER Quick Vanilla Ice Cream with Grilled Peaches Recipe by Jacque Baxley Photo By Dakota Jacobi Styled by Jade Magnolia
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06 | Contributors 08 | Farmers Markets 1 0 | Local & In Season 12 | New & Notable
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The Mug Coffee themugfresno.com
Heirloom www.heirloom-eats.com
Lune
a wine bar and eatery
Lune: A Wine Bar and Eatery (559) 478-0969
The Foundry thefoundrycollective.myshopify.com
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NINAS BAKERY l a h m a j o o n k i tc h e n
Nina’s Bakery - Fresno (559) 449-9999
VISIT THESE PLACES FOR YOUR EXTRA COPIES OF EDIBLE SAN JOAQUIN VALLEY
Saint Joaquin saintjoaquin.com
SUMMER 2022 Summer’s bounty is upon us, and we’re thrilled to be creating imaginative new dishes in our own kitchens. Sweet corn, cantaloupe, bell peppers, tomatoes, peaches – it’s the time of year where you can step into your garden every morning and fill your basket with fresh, colorful, delicious treats. We’re fortunate to have plenty of farmers markets to explore, each with their own unique style and offerings. Whether you pick up your produce there or grow your own, we’ll help you make use of those fresh mangos with our Mango Lemonade recipe. It’s also easy to turn your plum and basil harvest into a delectable Plum and Burrata Wood-Fired Pizza that’s the perfect centerpiece for a backyard dinner with friends. In this issue, Bryce Loewen will treat you to a tour of Blossom Bluff Orchards in Parlier, which his grandparents developed in 1931. Meanwhile, the women behind Fig & Honey and the soon-to-open Lune Wine Bar are thrilled to share more about their entrepreneurial endeavors. On our New and Notable pages, we’ll introduce you to some must-try eateries, where you can discover Greek dishes, smoked meats, Cuban baked goods, mochi, ice pops and some fantastic microbrews. “Dirty hands, iced tea, garden fragrances thick in the air and a blanket of color before me. Who could ask for more?” – Bev Adams, Mountain Gardening
edible
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 1261 Market Street Redding, CA 96001 530.246.4687 office 530.246.2434 fax Email General/Sales and Advertising information: info@ediblesanjoaquin.com
©2022
by
Edible
San
Joaquin
Valley Magazine. All rights reserved. Reproductions without permission are
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prohibited.
Articles
and advertisements in Edible San Joaquin Valley Magazine do not necessarily reflect the opinions of the
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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,
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mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.
Photo courtesy of Fig & Honey
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Melissa Mendonca is a graduate of San Francisco State and Tulane universities. She’s a lover of airports and road trips and believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.
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
Yvonne Mazzotta is inspired by the need. A publisher, content creator, graphic designer and mother of three, she brings beauty to all that she does. Executive Director for a local fashion alliance, Yvonne is grateful to bring fashion to the forefront of her community. Whether it’s feeding her curiosity or finding the right balance in a brand campaign you can guarantee, she’s on it!
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Monica Fatica is queen of the juggle. From editing community magazines to dabbling in the farming industry, 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.
Jacque Baxley is a chef and co-owner of Farm Fresh Bowls. After graduating from the Culinary Institute of America in 2019, her goal was to share fun foods with family and friends in a cookbook/ devotional called Nourish.
Michelle Adams is a publisher, designer, photo-retoucher, accountant, wife and mother who puts the M in multitasking. Michelle brings the calm and steady to an often chaotic environment and is a force of great wisdom with a gift for color choice. She loves bringing the great stories to life within the pages of multiple publications through beautiful design. But her favorite thing to do is spending time with her husband and daughter.
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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 Seasonal Market, Fridays 5:30pm to 8:30pm April 29 – October 28
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 Wednesdays 8:00am – 11:30am Corner of Akers & Tulare
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DOWNTOWN VISALIA’S CERTIFIED FARMERS MARKET Thursdays 4-7pm (after daylight savings) Church & Main
RIVER PARK FARMERS MARKET Tuesdays 5-9pm / Saturdays 10am-3pm River Park Shopping Center, Nees and Blackstone 220 E Paseo del Centro, Fresno
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
Advertise with Us! Our readers are informed and passionate consumers that place premium on quality.
VINEYARD FARMERS MARKET Year round Wednesdays 3-6pm / Saturdays 7am-noon Rain or shine 100 West Shaw Ave., Fresno
TESORO VIEJO FARMERS MARKET Through the end of November Weekly, Sunday 9am-noon In Tesoro Viejo Town Center Hwy 41 and Avenue 15/ Tesoro Viejo Blvd. 4150 Town Center Blvd., Madera
edible readers are champions of local businesses and not just when it comes to food and drink— they are seeking an experience and a relationship with businesses they patronize. They can discover your business in the pages of edible San Joaquin Valley, focused in Fresno County.
Contact us to have your Farmers Market added to this list: info@ediblesanjoaquin.com
edible
San Joaquin Valley tells the stories of the extraordinary farmers, ranchers, 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.
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LOCAL & IN SEASON
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——WHAT’S IN——
SEASON
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
TRANSPLANT SEEDLINGS INTO THE CROP GARDEN Broccoli Brussel Sprouts Cabbage Cauliflower Collards Eggplants Kale Kohlrabi Lettuce Parsley Peppers Spinach FRUITS Tomatoes
Aug 20 - Oct 4 Aug 20 - Oct 4 Aug 20 - Oct 4 Aug 20 - Oct 4 Sep 4 - Oct 19 Aug 5 - Aug 20 Aug 20 - Oct 4 Aug 20 - Oct 4 Oct 4 - Nov 3 Sep 4 - Oct 19 Aug 10 - Aug 25 Sep 19 - Nov 3 Aug 10 - Aug 25
Cantaloupes/other melons DIRECT Tomatoes CROP SOW SEEDS Watermelon Beans Cantaloupe Chard VEGETABLES Corn Artichoke Cucumbers Garlic Cucumbers Gourds, Squash and Pumpkins Eggplant Okra Peppers Peas (Southern) Watermelon
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Sweet Corn Peppers Sweet Potatoes Pumpkins Squash
Aug 20 - Sep 19 Aug 5 - Aug 20 Aug 20 - Nov 3 Aug 20 - Sep 4 Aug 20 - Sep 4 Sep 19 - Nov 3 Jul 21 - Aug 20 Jul 21 - Aug 20 Jul 21 - Aug 20 Jul 21 - Aug 20
NEW & NOTABLE
Out of the Barrel
Churrasco Grill
outofthebarrelbeer.com
churrascogrillfresno.com Tucked away in a business complex near the airport is this hidden gem Greek and Mediterranean eatery. Take-out orders are plenty, but they offer dine-in for those who have the time to spend. Locals love the explosion of flavors from their meat dishes, salads and claim-to-fame garlic sauce. Other favorite menu items are their fresh and fluffy pita bread and Fatoush salad paired with crunchy pita chips to scoop with. They serve good-sized portions, making special trips worth the drive.
Next time you’re in Fig Garden Village, make sure to stop by Out of the Barrel, one of only three locations in the state. They offer more than 30 taps of rotating microbrew, wine and ciders to immerse you in a small, independent and craft brewery experience – they are passionate about supporting small. Join in during one of their interactive trivia nights for a fun night out. Don’t forget your furry friend, who will be welcomed with open arms.
Kemp BBQ
Mochinut
kempbbq.com
mochinut.com
If smoked meats satisfy your cravings, then this recently opened barbecue restaurant should be top of your must-try list. They use real wood to slow smoke their meats and have plenty of delicious sides to choose from. Ribs and hot links also grace their menu and have been known to sell out. They promise to have their items hot and ready when you arrive at their Clovis location that offers both indoor and outdoor seating.
Mochi+Donut is a combination of a Japanese rice cake and American-style donut that originated in Hawaii. Its crisp exterior and chewy interior textures made with sticky sweet rice flour has locals addicted to each bite. These donuts have a unique and pleasing shape made of eight connected balls in a circular shape that’s popular among young people. Try flavors such as chocolate, vanilla, matcha and earl grey, to name a few, and they come with fun toppings like cookies, fruit and nuts.
La Cubanita Bakery
Ooh De Lolli
lacubanitabakery.square.site
oohdelolli.com
Locals can now get authentic Cuban food here in the valley. The owners launched their business to celebrate the Cuban culture and to preserve the flavors they grew up eating in Miami. They offer fresh-baked pastelitos infused with their signature preserves, handmade empanadas, croquetas and Cuban sandwiches pressed on fresh-baked Cuban bread. Finish up your meal with a Cuban coffee and flan or arroz con leche. They offer online ordering on scheduled days of the week and catering services.
This unique small-batch producer started out making one-of-a-kind non-dairy ice pops using seasonal produce grown in the valley where they sold them from a pop-up cart. When ice pop season closes, they offer baked goods at local venues and shops. They often offer social media sales of special baked goods that tend to sell out quickly. You won’t find frozen fruit ingredients in their offerings. They pride themselves in sourcing fresh seasonal and local fruits. Hurry and order your ice pops or berry pie for your summer event. Photos sourced from Instagram and Facebook
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MEET THE FARMER
family farm The Loewen Family and Blossom Bluff Orchards in Parlier Story by Melissa Mendonca | Photos by Edible Staff
IKE MANY YOUNG PEOPLE, Bryce Loewen, now 38, was eager to head off to the big city for college after high school. Leaving the Central Valley wasn’t difficult for the aspiring animator who was eager to taste life in the bustling Bay Area. “Initially, the idea of moving to the big city felt like an adventure,” he says. “And it was.” Now a key farmer and businessman at Blossom Bluff Orchards in Parlier, a farm his great-grandparents developed in 1931, he says, “A lot of different things led me back here.” For one, city life had become stifling. More importantly, he saw an exciting opportunity to help his parents and sister develop a dynamic direct marketing program for the 150 varieties of fruit they grow on their 78-acre farm.4 continued on page 17
Bryce Loewen at the family’s citrus orchard.
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“WE’RE A LEGACY FIVE GENERATIONS IN HERE,” HE SAYS, NOTING THAT HE AND WIFE NATALIE ARE RAISING SONS ARCHER, 6, AND JACKSON, 3, ON THE FARM. “THE PEOPLE WHO ARE ACTIVELY INVOLVED IN THE FARM ACTUALLY LIVE ON THE FARM.” 16
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“I’ve been involved in some respect pretty much all my life,” he says, noting that his parents moved to the farm when he was only 2 years old and he continued to support farmers market sales in the Bay Area when he was living there. “The farmers market scene is a vibrant, awesome place to be,” he says. “When we got into it, it was still relatively new. I love the community aspect of it, being directly connected to the consumer.” This direct connection to the consumer ultimately swayed his decision to join his family, and raise his own, in Parlier on the Blossom Bluff Orchards land, which has four houses. “We’re a legacy five generations in here,” he says, noting that he and wife Natalie are raising sons Archer, 6, and Jackson, 3, on the farm. “The people who are actively involved in the farm actually live on the farm.” Loewen’s parents, Ted and Fran, live in one house and still contribute to farm activities, while sister Renata occupies another and keeps track of farm accounting and payroll. By the time Ted and Fran took over the farm from Fran’s parents, they realized their business model had to change from the traditional style of selling a crop to a packing house. They diversified their fruit varieties and began direct marketing harvests via farmers markets and sales to restaurants and stores. “My parents get the credit for making the dramatic change in what we farm and how we farm,” says Loewen, noting that they weren’t initially interested in taking over the farm when Fran’s father started phasing out of the work. Ted is a lawyer and Fran was a teacher. 4 continued on page 18
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As the craft brewing industry has skyrocketed, Loewen says, “We’ve found a strong demand for frozen fresh fruit for a lot of breweries.” He’s particularly proud of a relationship with Almanac Brewery in Alameda that his using their fruit for a whole line of sour nova seasonal blends. “It’s been a really neat connection for me to make. I’m a big fan of beer and it’s a great beer,” he adds. At any given time, about 60 acres are in production, with some land left fallow for crop rotation. The farm is entirely certified organic. Kiwis are the newest and only vine crop, and are surrounded by a variety of trees that range from fall crops of persimmon and pomegranates to summer fruits like peaches, nectarines, apricots and hybrids like pluots and plumcots. Citrus crops range from navel oranges, Meyer lemons, grapefruit, blood oranges, kumquats and mandarins to pomelos and Mexican limes. In some cases, a crop may be from just one tree; in others, several are planted. “The vast majority of what gets grown gets sold in San Francisco, Berkeley and Oakland,” says Loewen, noting a network of farmers markets, stores and restaurants where the fruit gets delivered. Blossom Bluff is also a popular vendor at the Vineyard Farmers Market in Fresno and The Market grocery store, and they bring fruit to The Gnarly Carrot in North Fork. The orchards’ website also offers dried fruit. “It’s the only thing I like to ship,” says Loewen. “Our carbon footprint is something I’m conscious of. I like the fact that we’re selling our fruit in a relatively small area.” As summer nears, things are getting busier on the farm and Loewen expects his attention to turn to the task of harvesting and selling. “I get a lot of ideas in the off season that quickly dry out when summer hits and everything gets so urgent.” As for some of those plans, he says, “I’d like to get a little more dynamic about what we are growing on the farm. I’d like to get some animals. We have a couple chickens for eggs for the family. I’d like to get some ducks and get into egg production.” The decision for Loewen and his family to continue the work and even grow it is one they all take pride in. “It’s hard work and it’s stressful, but there’s something special about it. We’re kind of in endangered species status as proper family farmers.”• Blossom Bluff Orchards • www.blossombluff.com Find them on Facebook and Instagram
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“WE’VE FOUND A STRONG DEMAND FOR FROZEN FRESH FRUIT FOR A LOT OF BREWERIES... IT’S BEEN A REALLY NEAT CONNECTION FOR ME TO MAKE. I’M A BIG FAN OF BEER...”
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OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR No ish OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOUR summer editionNOURISH out now! OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR OURISH NOURISH NOURISH NOUR nourish the body, nourish the soul
a brand new seasonal cookbook & devotional to fuel you and your family www.nourishthecookbook.com @nourish_thebook
EDIBLE DRINK
Tropical Treat Mango Lemonade Recipe and photo by Edible Staff
INGREDIENTS 1 cup lemon juice 1½ cups filtered water 6 T sugar 8 oz. chopped fresh or frozen mangos Mint to garnish Ice Serves 4
DIRECTIONS STEP 1: Blend lemon juice, water and sugar for 30 seconds to dissolve sugar. STEP 2: Add the mango and blend for about 45 seconds until smooth. STEP 3: Taste and add ingredients until desired sweetness or tartness is achieved. STEP 4: Add ice to your glasses, pour the mango lemonade over the ice, then garnish with mint and sliced fruit before serving.
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EDIBLE ENTREPRENEURS
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Good Grazing Fig & Honey share about their new venture, Lune Wine Bar Story by Melissa Mendonca | Photos courtesy of Fig & Honey
N CONVERSATION WITH Allison Cassabon of Fig & Honey and the soon-toopen Lune Wine Bar, it’s clear she’s a woman of many interests and two particular passions: cheese and the revitalization of downtown Fresno. Cassabon and her business partner, Kellie Lopez, are investing heavily in both and are excited about the possibilities. “We wanted to be part of the downtown revitalization,” says Cassabon. “I’m really excited about it. Kellie is from just a few blocks away. So many entrepreneurs want to be down there. We’re part of this active community. We get told all the time, ‘I haven’t been downtown in 30 years.’” The duo first moved to Fulton Street with Fig & Honey, which is home base for their catering service for grazing tables and a popular lunch spot for paninis, salads and grab-and-go charcuterie boxes. Grazing tables include cured meats, cheeses, fresh and dried fruit, nuts, crackers and breads in a beautiful display. They are developed using seasonal items and edible flowers. That concept opened as a brick and mortar in July 2021 and won a Create Here Competition with the Downtown Fresno Partnership. They have been catering grazing tables since 2018. “That space will turn into Lune, and Fig & Honey will move one space over,” says Cassabon. “Lune is a passion project for us. It’s going to be a relaxed but hip wine bar. There’s definitely a European flair to it, but because we’re in California we’ll definitely have local wines. The menu will be cheese centered because that’s who we are.” Then she adds, “We want to normalize pate.” Cassabon and Lopez met in 2005 when both were working in the prepared foods section of Whole Foods. They recognized not only a shared love of cheese4 continued on page 26
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“We wanted to be part of the downtown revitalization,” says Cassabon. “I’m really excited about it. Kellie is from just a few blocks away. So many entrepreneurs want to be down there. We’re part of this active community...”
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cheese, but a similar work ethic and aesthetic for food presentation. “The food, yes, needs to taste good but there’s also the visual aspect. Everything we do is Instagrammable.” In fact, Instagram was where Cassabon noticed that Lopez shared her interest in creating attractive displays of food. “She’d been posting on Instagram these beautiful fruit boards she’d been making,” says Cassabon, who was contemplating starting up with grazing boards. “I knew her work ethic so I reached out to her because I knew I couldn’t do it alone. One day we decided to put one together just from stuff from my house. We worked so well together. We have great communication and respect for each other.” The pair’s work has gotten so much acclaim on Instagram that they were invited to create a grazing board for the Academy Awards Digital Days. Their themed board represented the film “Raya and the Last Dragon” and received a paid sponsored post on the social media site. Lune extends their collaboration and allows them to expand their offerings. “Our passion is cheese, but it’s wine, too,” says Cassabon, noting that they’ve hired Pablo Antinao of Fresno Wine Academy as the sommelier. A raclette machine has been purchased to immerse customers in the experience of scraping fresh melted cheese over new potatoes and other small bites. “It’s a lot of shareable plates,” says Cassabon. “We’re not working out of a full kitchen.” “We have a collaborative spirit in our shop and we like to hear what people have to say,” she adds. The ventures of Lune and Fig & Honey represent dreams realized for both Cassabon and Lopez, and they are eager to support others as well the downtown community. “We love to share our passion. It comes through in everything we do. We’re so excited and so happy we’re making this choice to be downtown. It’s something special.” • Fig & Honey • 2014 Tulare Street, Ste 102-103, Fresno Lune Wine Bar • 938 Fulton Street, Fresno • Opening Summer 2022 www.figandhoneygrazing.com Find them on Facebook and Instagram
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EDIBLE ENDEAVORS
k c Ja
s d o o F OF ALL Photos by Edilbe Staff
Q&A WITH L A JAC K A M O B I L E
Edible: How long have you been operating in the food industry, and have you always operated as a vegan food truck? La Jacka: We’ve been operating as a food truck restaurant for the past 7 years but began creating food products out of jackfruit about 20 years ago. We started out mainly selling meat options with jackfruit as a side option. But it became more popular over time and eventually we were selling 80 percent jackfruit to 20 percent meat, so we decided to make the switch. We still offer meat proteins upon request, especially during brewery events. We make sure to use separate cooking surfaces to avoid cross contamination and we also have a commercial kitchen for catering and prep.
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Edible: Tell us what motivated you to specialize in jackfruit. La Jacka: Our daughter was born with stomach problems, where she wasn’t able to process dairy or meat. She was hungry every few hours because instead of absorbing the nutrients, the food would pass through her system. There is an excess of jackfruit in Mexico, where it isn’t consumed as much, so I started using it to make her shakes and I noticed she was staying fuller longer. I started experimenting and making items like bread, jam, syrup, smoothies and juice. Edible: Why is jackfruit a good substitute for meat? La Jacka: Jackfruit is a tropical fruit and we grow ours organically in Mexico. It has a subtle sweet flavor and a texture similar to shredded meat, making it popular to eat in a variety of different ways. After researching, I found that it has more protein than other fruits and contains some of almost every vitamin and mineral that you need. It’s also rich in antioxidants and fiber. It’s been known to help manage blood sugar levels and it’s mainly used for medicine in Mexico. There have been instances where someone doesn’t realize they are having health issues until they make the change to eating jackfruit and feel better.4 continued on page 30
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From left to right: Roberto Jauregui, Hans Ahumada, Fernanda Ahumada, and Miriam Martínez
Edible: Is the business family-run, or do you have employees? La Jacka: We have always operated our business as a family of four (mom, dad, daughter and son), but we usually have a few employees who help. We share responsibilities, but our daughter is the main chef and manages the schedule. Our mom creates the recipes, and we help her with it, too. Edible: What types of menu items do you offer? La Jacka: We can make just about anything using jackfruit, but we offer breakfast burritos, chile verde fries, tamales, quesabirria tacos, Cali-style burritos, nachos and burrito bowls. We can also make items like chicharrónes, chicken nuggets, barbecued ribs, pulled pork, breads, salsas and desserts. We have created at least 150 recipes and offer catering where the menu can be customized.
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Edible: Where can our readers find your food truck? La Jacka: We post our locations weekly on our website and social media. You can find us at places like the farmers markets, community colleges, downtown Fresno’s Art Hop, breweries and festivals. We are also partnering with Toca Madera Winery to offer more options on regular days. We will be serving vegan brunches and dinners including buffet style to give our community a chance to try all of the dishes. Meat and seafood options will also be provided. We pride ourselves in being able to cater to the health-conscious and diet-restricted vegan consumers, but we want to still offer meat and seafood options for those who are able to or prefer more protein options.
We do all processing ourselves, with all-natural and fresh ingredients and without preservatives. We are committed to delivering better options and making the experience positive for our community.
Edible: What’s on the horizon for La Jacka Mobile? La Jacka: We plan to open a restaurant storefront within the next year and we are working on packaging our products to sell in stores. We plan to have jackfruit items like dried snacks, ground to make patties for burgers, chorizo, salsas, packaged dinners and drinks, just to name a few. We do all processing ourselves, with all-natural and fresh ingredients and without preservatives. We are committed to delivering better options and making the experience positive for our community. • La Jacka Mobile lajacka.store Find them on Facebook and Instagram
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FEATURED RECIPES
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simply peachy Quick Vanilla Ice Cream with Grilled Peaches Recipe by Jacque Baxley Photo By Dakota Jacobi Styled by Jade Magnolia
INGREDIENTS 2 cups heavy cream 1 cup whole milk ¾ cup sugar 1 tsp. vanilla 2 peaches, halved and pitted 1 T butter, melted 1 tsp. honey
ICE CREAM INSTRUCTIONS: STEP 1: Mix together heavy cream, whole milk, sugar and vanilla.
Serves 2-4
GRILLING INSTRUCTIONS: STEP 1: Heat grill. Brush butter on the insides of the peach halves. Grill for 10 minutes, then take off the heat.
STEP 2: Pour into an ice cream machine. Process for 30 minutes until churned and frozen. Place in the freezer until ready to serve.
STEP 2: Drizzle with honey and serve with ice cream. Garnish with sliced almonds and whipped cream.
Peaches sourced from Kingsburg Orchards
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all fired up Plum and Burrata Wood-Fired Pizza Recipe and photo by Edible Staff
INGREDIENTS 8 oz. homemade or store bought pizza dough 1-2 ripe plums, thinly sliced 3-4 slices prosciutto 4 oz. goat cheese, crumbled 1-2 T olive oil Fresh basil leaves Salt and pepper to taste Balsamic reduction for drizzling Wood-fired pizza oven and peel Serves 2-4
INSTRUCTIONS STEP 1: Preheat the wood-fired pizza oven to 400 degrees. STEP 2: Lightly flour your work surface and roll dough to a 10–12-inch circle. Transfer the dough to a lightly floured pizza peel. Spread dough with olive oil, then sprinkle with goat cheese. Add salt and pepper to your preference. STEP 3: Place pizza, using the peel, in the wood-fired oven and bake for 30-60 seconds at a time, turning four times until the crust is golden. STEP 4: Remove from the oven and top with sliced plums, prosciutto and crumbled burrata. Put the pizza back in the oven for 1530 seconds at a time, turning until all sides are cooked. Remove from oven, add basil and drizzle with the balsamic reduction. Note: If wood-fired pizza oven is not available, bake your pizza at 450 degrees for 10-15 minutes, then follow step 4 and cook for 3-5 minutes. You can also find grilled barbecue versions online.
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www.EdibleSJV.com SUMMER 2022
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www.EdibleSJV.com SUMMER 2022
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www.EdibleSJV.com
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Vineyard
FARMER’S MARKET —100 WEST SHAW— Fresno’s Year round Farmers Market since 1980
Wednesday 3 to 6 pm Saturdays 7 am to noon Located on the Northwest corner of Shaw and Blackstone in Fresno, California In 2021, Vineyard Farmers Market was Internationally recognized by the Lennard Institute for Livable Cities and the International Making Cities Livable Conference for embodying the highest ideals of livable cities.
www.vineyardfarmersmarket.com
Shroomin’ September — F R E S N O F U N G I F E S T I VA L —
3 weeks of 2 daily cooking demos at 9:30 am & 10:30 am. Plus Speaker FSU Mycologist Alija Mujic between demos
Sept 3rd:
9:30 am Libelula - Ian Cookson 10:30 am Erna’s Elderberry House - Chef Rob Snyder III
Sept 10th:
9:30 am Tabichines Cocina - Tyler Williams 10:30 am Erna’s Elderberry House - Chef Rob Snyder III
Sept 17th:
9:30 am Benaddiction - James Caples 10:30 am Erna’s Elderberry House - Chef Rob Snyder III
Sept 24th:
FRESNO FUNGI FESTIVAL
LAST DAY
Mushroom Expo: Food by all 4 Demo Restaurants + additional food vendors Mushroom Product Vendors Beer/Wine Garden / Cocktail / Smoothie bar / Live Music
