Edible - San Joaquin Valley - Winter 2022

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Celebrating the bounty of the San Joaquin Valley Winter 2022

WINTER 2022

Oranges, chili peppers, beets and sage – these are just a few of the wonderful tastes of winter. We’re loving the opportunity to spend some quality time in the kitchen, experimenting with the hearty produce we’re discovering at the local farmers markets.

It’s the season for sharing, and Savory Stuffed Squash will delight your holiday dinner party guests. Thanks to Enzo’s Table for the imaginative recipe, which features their own artisan olive oil, pesto and almonds. Wrap up the flavorful meal with our Navel Orange Olive Upside-Down Cake, which is sure to become a favorite. And if you’re looking for a little gift for someone who’s invited you to dinner, check out the beautiful jams created by Reedley’s Top of the Hill.

Baby, it’s cold outside, and we’ve found some cozy places to grab a soulwarming cup of coffee. It’s a wonderful way to catch up with friends, or to steal some time for yourself during a busy time of year.

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire; It is the time for home.”

— Edith Sitwell

YVONNE MAZZOTTA publisher

MICHELLE ADAMS publisher MONICA FATICA editor in chief

KERRI REGAN copy editor

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 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 are not influenced by advertising.

Photo: Top of the Hill

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!

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.

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 loving all over her fur babies and granddaughter. Her passion for helping others and the love for her community inspire her to contribute to spreading all the good happening in the valley.

Jonna Dodge is a Central Valley native who recently graduated from Cal Poly, SLO. She has a creative eye for making things look just right. In her free time, you can find her with a camera in hand, working out or trying a new recipe. Her true hobby, however, is baking, and she’s known for surprising those around her with homemade treats.

Schaad Family Almonds Country Store is a family business that grows and sells almonds, pistachios, walnuts and raisins in many different candy and salted flavors. We have a large variety of specialty items, almond butter, assorted candy and olive oil. We also package gift boxes and baskets full of our amazing products.

Monday – Friday from 9am to 4:30pm 16471 W. Whitesbridge Rd. Kerman, CA Phone : (559) 846-9660

www.schaadfamilyalmonds.com

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

VISALIA FARMERS MARKETS

Saturdays 8-11:30am year round Located at Caldwell and Shady St.

FARMERS MARKETS

—a quick look—

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

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

HARLAN RANCH

FRESH MARKET

Wednesdays (year round) 5-9pm 1620 N. Leonard Ave., Clovis

Please contact each market association for information regarding rules and regulations.

Farmers Market added to this list: info@ediblesanjoaquin.com

Fresh Goodness, Homegrown

We’re family farmers, and we’ve been exclusively growing and marketing certified organic produce since 1998. Founded on our pledge of stewardship to properly care for the land, we believe in returning what the soil abundantly provides. This requires an uncompromising commitment to safe food and a quality expectation that’s second-to-none. And it means we only offer to you what we trust to our own families.

www.hgofarms.com

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Our readers are informed and passionate consumers who place premium on quality.

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.

San

edible

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.

Kuppa Joy www.kuppajoy.com Two Cities Roasters www.twocitiescoffee.com

Kuppa Joy was started in 2012 by freshly retired pro football player Zach Follett. Passion is what drives Kuppa Joy’s purpose. Their passion is to see all those who come in their doors taste the goodness of God. High quality coffee, friendly staff and great atmosphere.

8821 N. Cedar, Fresno; 518 Clovis Ave., Clovis; and 1373 Draper St., Kingsburg

Baby, it’s cold outside

Fulton Street Coffee offers specialty coffee roasted in the heart of downtown Fresno. A cute, artsy shop with a friendly staff and fresh delicious coffee. Enjoy coffee sourced from a rotating selection of regions around the world. 2011 Tuolumne St., Fresno

Fulton Street Coffee www.fultonstreetcoffee.com

Located in Fresno’s Tower District, the Revue Coffee Shop is a great place to connect, and offers a variety of specialty crafted coffees and teas. Feel free to bring Fido. Try their hot whiskey carmel latte. It’s a customer favorite. 626 E Olive Ave., Fresno

A family-owned and operated coffee roaster and coffee shop based out of Clovis, they specialize in organic, fair trade or relationship-based coffee and handcrafted drinks. With a desire to make a positive impact in the world, Two Cities provides connection through coffee. 608 4th Street, Clovis

Located in an historic brick building that once held an old planing mill in downtown Visalia, Component Coffee Lab is serving up warm beverages from 7am – 5pm daily. They have indoor and outdoor seating, and you can bring your pup. 513 E Center Ave., Visalia

A neighborhood cafe in the heart of Tesoro Viejo, north of Fresno off Hwy 41, they serve hand-crafted coffee drinks, independent craft beer, wine and house made pastries. Proudly pouring Peet’s Premium Coffee and it’s also pet friendly. 4150 Town Center Blvd. #102, Madera

fruity goodness

with Ruth Wardwell of Reedley’s Top of the Hill

Edible: When and where did you start Top of the Hill, and how has it evolved into what it is today?

Top of the Hill: After many years of growing fruits and vegetables in Reedley, I began selling apricots at the Visalia Farmers Market in 1985. Then I started making jams in 2002 using our crop, which was an added value during the markets. I currently sell my jams and excess fruit at different farmers markets and I offer wholesale, as well.

Edible: Is there a team of people behind the scene or is it owneroperated?

Top of the Hill: My husband and I run the business full-time with the help of a few of our grandchildren, whom you’ll often find running our market booths. 4 continued on page 16

Story and photos by Edible Staff

Q&A

Edible: What varieties of citrus do you grow, and when are they each are at their peak season?

Top of the Hill: We grow Meyer lemons and Buddha’s hands November through February, mandarins November through May, three varieties of navel oranges January through May, Valencia oranges June through November, and kumquats January through March.

Edible: What other fruits or vegetables do you grow and sell?

Top of the Hill: We also grow and sell peaches, plums, apricots, apples, persimmons and quince. All of our crop is used for our jams.

Edible: What challenges or obstacles have you had to overcome throughout your years in business?

Top of the Hill: It’s been a challenge growing many different crops on a small farm, but we’ve learned a lot over the years and continue to prepare and overcome the best we can.

Edible: Do you participate in any special events or festivals?

Top of the Hill: Besides the farmers markets, we also participate in the Pomegranate Festival in Madera on the first Saturday in November, the Mandarin Festival in Auburn the third weekend in November and the Springville Apple Festival on the third weekend in October, to name a few.

Edible: Where can your products be found?

Top of the Hill: We sell at the Vineyard Farmers Market in Fresno, the Clovis Farmers Market and the Visalia Farmers Market.

Edible: Anything else you’d like to share?

Top of the Hill: We’d like to thank our loyal customers who make it possible for us to do what we love, including selling to them every week. •

Top of the Hil Owners Lance and Ruth Wardwell jams4you.com Find them on Facebook

Scrumptious Citrus

Navel Orange Olive Upside-Down Cake

Recipe by Homegrown Organic Farms | Photo by Jonna Dodge

INGREDIENTS:

4 medium navel oranges, thinly sliced

2 T orange juice

1⅓ cups sugar

1⅓ cups cake flour

½ cup semolina flour

2 tsp. baking powder

½ tsp. salt

3 T Grand Marnier

1 T orange zest

1 tsp. vanilla extract

3 large eggs

1¼ cup extra virgin olive oil, plus extra for the pan

INSTRUCTIONS

STEP 1: Preheat oven to 400 degrees. Coat the bottom and sides of a springform pan with extra-virgin olive oil. Place a piece of parchment paper in the bottom and cover with oil again.

STEP 2: In a small bowl, mix ½ cup of sugar and orange juice to create a smooth slurry. Pour the slurry into the bottom of the pan and spread evenly across the parchment. Arrange the orange slices in an overlapping pattern across the bottom of the pan and set aside.

STEP 3: In a medium bowl, whisk together the cake flour, semolina, baking powder and salt, and set aside. In a separate small bowl, mix together the Grand Marnier, zest, and vanilla extract and set aside.

STEP4: In a stand mixer, using the whisk attachment, beat together the eggs and ½ cup of sugar, starting at a low speed and increasing to high power to make ribbony eggs. With the mixer still on high speed, gradually add in the oil and beat until fully incorporated.

STEP 5: Reduce the mixer to low speed and add in the flour mixture and Grand Marnier, alternating to end with the flour mixture. Scrape the sides of the bowl and mix again.

STEP 6: Gently pour the batter over the orange slices in the pan. Place the cake in the oven and reduce heat to 350 degrees. Bake for 35 to 45 minutes or until golden brown and a toothpick comes out clean.

STEP 7: Allow cake to cool for 15 minutes. Invert cake onto a wire rack and remove circular base. Carefully pull away the parchment paper and allow to fully cool.

Winter Bucket List

Do one or do them all, here are a few ideas for a wonderful winter!

 Go ice skating

 Go on a winter hike.

 Make hot chocolate from scratch.

 Watch a classic movie.

 Make s’mores on an outdoor firepit.

 Participate in a Polar Bear Plunge.

 Build a snowman.

 Put a puzzle together of a wintery scene.

 Go snowshoeing.

 Meet a friend for coffee or tea.

 Make a scrapbook of the last year.

 Have a snowball fight.

 Make peppermint bath bombs.

 Bake cookies, some for you and some for a friend.

 Make homemade dog treats for all of the dogs in your life.

 Go snow skiing, downhill or cross country, or snowboarding.

 Make some fudge.

 Have a cookie exchange party.

 Write in your journal, or start one if you don’t have one.

 Make kits for the homeless.

 Make a soup dinner.

 Create a rainy day music playlist.

 Make some hot chocolate from scratch.

 Clean out your closet.

 Make some peppermint bark.

 Do some random acts of kindness.

 Bake a pie.

 Go on a fun weekend trip.

 Take a nap by the fire.

 Write thank you cards.

 Take a cooking class.

 Host a game night.

 Go for a walk in the rain.

 Make hot apple cider.

 Have a movie marathon night.

 Read an inspirational book.

 Go to a concert.

 Host a breakfast party.

 Take a bubble bath.

 Set some new goals.

Bring on the

sage

Sage is frequently found in a number of holiday dishes and is often used to season chicken, marinate meat, add flavor to dishes like sweet potatoes and infuse butter. It is a very aromatic herb and a part of the mint family. It’s a fantastic herb for cold weather cooking.

ABOUT SAGE

Botanical Name: Salvia officinalis Herb Earthy taste, combination of citrus and pine scents and flavors

Sun Exposure: Full sun Slightly acidic to neutral Bloom Time: Summer Flower Color: Pink, purple Hardiness Zones: 4, 5, 6, 7, 8, 9, 10

Special Features: Attracts butterflies

WHERE TO USE:

With its fuzzy exterior and intense herbal aroma, sage makes a bold addition to any dish.

•Cheese and sage stuffed chicken

Roast pork with chunky apple and Pumpkin and goat’s cheese bruschetta with sage burnt butter

Room At The Table

N THE NORTHEAST area of Clovis sits Enzo’s Table, a retail specialty store featuring local artisan goods and farmfresh produce. This farm-to-table store is owned and operated by the Ricchiuti family, who have been farming in the Central Valley for more than a century.

Back in 1914, Vincenzo Ricchiuti emigrated from Italy and settled in the agriculturally rich region of Fresno. A vegetable grower by trade, Vincenzo knew diversification would be the key to long-term success.

Then in 1946, after returning home from serving his country, Pat Ricchiuti joined his father and soon became a grower, packer and shipper of stone fruit. With the help and support of his wife Frances, they continued to

diversify their business. This proved to be the beginning of the expansion that Pat Ricchiuti envisioned.

Following in their father and grandfather’s footsteps, where diversification was believed to be the path to ongoing growth and success, Patrick Ricchiuti and his son Vincent founded Enzo Olive Oil Company in 2008. A unique combination of old-world expertise and four generations of farming in the San Joaquin Valley continues to enable the Ricchiuti family to craft the highest quality of fresh organic extra virgin olive oil.

“My father and I decided to enter the olive oil industry when we learned that 98 percent of the olive oil consumed in America was imported,” said Vincent Ricchiuti. The

Enzo’s Table in Clovis

Story by Edible Staff | Photos provided by Enzo’s Table

Ricchiuti family is native to Puglia, which is the number-one producing olive oil region in Italy. In fact, Vincent and his maternal grandfather, Antonio Petrosino, traveled back to Puglia to research and purchase Enzo’s milling equipment. “We ended up buying our milling equipment from a town 30 minutes south of my family’s hometown of Bisceglie.”

Enzo Olive Oil offers delicate, medium and bold organic extra virgin olive oil, produced from three varieties of 100 percent estate-grown olives. “We also mill Agrumato style, where we co-crush either clementines, Eureka lemons, basil or Fresno chili peppers with fresh organic olives, creating an unfiltered, authentic and flavorful olive oil,” Vincenzo says.4 continued on page 24

Vincent is proud of how Enzo’s Table has evolved from a roadside stand started by his grandfather to a unique destination for local provisions. Enzo’s Table boasts an ever-growing pantry line which includes fresh baked biscotti, roasted granola and harvest cakes from their bakery, as well as handcrafted almond butter, jam and pesto. Other offerings include fresh California nuts and dried fruit along with their award-winning Enzo Organic Extra Virgin Olive Oil and organic vinegar.

“The inspiration behind Enzo’s Table,” Vincent explains, “is to showcase what our family grows, bakes, mills and sources. Essentially, we have a bounty of California’s finest for all to share as they gather around the table.” •

Enzo’s Table • enzostable.com

1959 N. Willow Ave., Clovis (559) 298-8290

Find them on Facebook and Instagram

“my great grandfather, Vincenzo, is Who we named the olive oil company after, To bookend mY grandfather and myself, since That’s who I’m named afteR.”

Golden Comfort

Savory Stuffed Squash

INGREDIENTS

1 cup wild rice

2 cups water ¼ cup Enzo Organic Extra Virgin Olive Oil, Bold

2 medium butternut squash 8 oz. Chorizo or spicy pork sausage

1 bunch swiss chard or hearty green, de-stemmed and roughly chopped 3-4 T Enzo’s Table Basil Pesto 4 oz. dried sour cherries, roughly chopped 4 oz. feta, strained

4 T Enzo’s Table sliced almonds Fresh parsley for garnish Kosher salt and fresh ground black pepper

DIRECTIONS

STEP 1: In a medium-sized pot, combine the wild rice with 2 cups of water, a pinch of salt and 1 T olive oil. Bring to a boil, then cover and simmer on low until the rice is tender (rice blends vary in cooking time). Remove from heat and let the rice continue steaming for 10 minutes.

STEP 2: While the rice is cooking, preheat oven to 400 degrees. Halve the squash, then scrape out and discard the seeds. Coat with remaining olive oil and season with salt and pepper, then roast, skin side down, until tender throughout, 30-40 minutes. Allow to cool slightly, then scoop out the meat of the squash and set aside.

STEP 3: Meanwhile, heat a skillet over medium-high heat. Brown the chorizo until cooked throughout, letting some pieces get crispy. Stir in the chard and continue cooking 2-3 minutes until slightly wilted. Remove from heat.

STEP 4: In a large bowl, gently mix together the cooked rice, squash meat, chorizo and chard, basil pesto, dried cherries and feta. Season to taste with salt and pepper.

STEP 5: Scoop the rice mixture into the emptied-out squash boats. Top with a little extra feta and the sliced almonds and return to the oven for 10 minutes, or until the almonds are browned.

STEP 6: Remove from the oven and garnish with fresh parsley and a generous drizzle of olive oil.

Recipe and photos provided by Enzo’s Table

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