Edible — San Joaquin Valley — Fall 2023

san joaquin valley

Photo © Douglas Merriam, Santa Fe Farmers Market Cookbook farmfreshjourney.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!

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.

Ronda Alvey is a wife, the mother of four remarkable grown children, “Gaga” to six beautiful grandchildren and an incredible multi-tasker, making sure the pieces and parts of a project come together as needed. When not working, she enjoys gardening, trips to the coast, loving on her grandchildren and volunteering her time at several non-profit organizations.

Kayla Anderson is a freelance writer, marketer and action sports enthusiast who grew up wakeboarding on Lake Shasta and learning to ski at Mt. Lassen. She holds a bachelor’s degree in journalism from Chico State University.

FALL 2023

As summer gives way to autumn, we’re delighting in dusting off our stock pots and creating savory soups that tease us with their delectable aromas all day long. Pairing them with imaginative salads using produce from your favorite farmers market creates the perfect dinner for fall.

If you desire a sweet treat, check out one of the donut shops we’ve discovered. These treats are both delectable and beautiful. On the other side of the taste spectrum, we’ve got some insight to share on red chili peppers, which not only spice up your favorite dishes, but also provide a number of health benefits.

We’re honored to introduce you to some fascinating local businesspeople, including the folks behind Squeezed Juice and ak-mak Bakeries. They pour their hearts into creating products they’re proud to put on your grocery store’s shelves.

Let’s get cooking and enjoy fabulous fall!

YVONNE MAZZOTTA publisher

MICHELLE ADAMS publisher

RONDA ALVEY 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

©2023 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.

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 5:30 to 8:30pm April 29 – October 28

VISALIA FARMERS MARKETS

Saturdays 8-11:30am year round

Located at Caldwell and Shady St.

KERMAN FARMERS MARKET

Every 3rd Wednesday 5-8PM

March – October

Kerman Community Center

151101 W. Kearney Blvd., Kerman

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

Sundays 9am-noon

In Tesoro Viejo Town Center Highway 41 and Avenue 15/ Tesoro Viejo Blvd.

4150 Town Center Blvd., Madera

HARLAN RANCH

FRESH MARKET

Year round

Wednesdays 5-9pm

1620 N. Leonard Ave., Clovis

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

To add farmers markets to this list, email: info@ ediblesanjoaquin.com

local & in season

Fall Harvest

FRUIT, NUTS &

SEEDS

Asian Pears

Almonds

Apples

Figs

Grapes

Kiwis

Lemons

Navel Oranges

Olives

Peaches

Pecans

Persimmons

Pistachios

Plums

Pluots

Pomegranates

Raisin Grapes

Walnuts

FIELD CROPS

Beans

Clover Seeds

Corn

Cotton

Potatoes

Rice

Sorghum

Sugar Beets

VEGETABLE, BERRIES & MELONS

Bok Choy

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Lemon Grass

Lettuce

Limas

Melons

Onions

Peas

Pumpkins

Snap Peas

Squash

Sweet Corn

Sweet Potatoes/Yams

Tomatoes

Turnips

Donut Delight

sweet donut treats

Judy’s Donuts

6026 N. West Ave., Fresno | 559.369-6059

The jelly-filled donuts are pure bliss. Made fresh in their kitchen daily. Mom and pop shop with a friendly staff, located in a strip mall.

Sky’s Donuts 4386 W. Shaw Ave., Fresno | 530.271.2999

The place to go for a breakfast croissant sandwich and their donuts are light and fluffy. Enjoy a tasty treat to get your day going.

Hours: 5am-5pm Sun.-Sat.

Lucky’s Donut House

3216 N. West Ave., Fresno | 559.221.0902

A classic, no-frills donut joint. Their apple fritters are a treat and very popular, but if croissants are your thing, you won’t go wrong with Lucky’s.

Hours: 5am-5:30pm Sun.-Sat.

Fresno Donut House

3145 N. Blackstone Ave., Fresno | 559-226-0566

Hours: 5am-5pm Mon.-Sat. 5am-2 pm Sun. Always fresh, soft and incredibly flavorful. The custard and lemon fillings are hands down the best. Their wide variety keeps people coming back for more.

Hours: 4am-12am Sun.-Sat.

Best Donut House 6451 N. Blackstone Ave., Fresno | 559.449.1719

Fresh, simple, delicious and comforting tasty treats. Their friendly staff and cozy atmosphere make it a delightful spot to enjoy.

Hours: 5am-2pm Sun.-Sat.

Donut Fantasy

1731 W. Bullard Ave., Ste. 111, Fresno | 559.375.1555

A local favorite for good reason. Their classic donuts are delicious and their creativity shines with donuts that are a sight to see and taste! Unicorns, pumpkins, how about a hot Cheeto donut?

Hours: Sun.-Wed. 6am-2pm, Thur. 6am-3pm, Fri.-Sat. 6am-4pm

Hot & Spicy

Here’s to your health with red chili peppers

Red chili peppers, often known for their fiery heat, offer several health benefits due to their rich nutrient content and the presence of a compound called capsaicin. Here are some potential health benefits of red chili peppers.

PAIN RELIEF:

Capsaicin is known for its ability to reduce pain and inflammation. It is often used topically in creams and ointments to alleviate conditions such as arthritis, muscle pain and nerve pain.

WEIGHT MANAGEMENT:

Capsaicin may boost metabolism and promote weight loss by increasing the body’s thermogenesis (heat production) and fat oxidation. It can also help reduce appetite, potentially leading to lower calorie intake.

HEART HEALTH:

Red chili peppers may have a positive impact on heart health. They can help lower bad LDL cholesterol levels and reduce blood pressure, which are risk factors for heart disease.

ANTIOXIDANT PROPERTIES:

Red chili peppers are rich in antioxidants, including vitamin C and carotenoids like betacarotene. Antioxidants help combat oxidative stress and protect cells from damage.

IMPROVED DIGESTION:

Spicy foods like red chili peppers can stimulate the digestive system, promoting healthy digestion and potentially relieving symptoms of indigestion. They may also help prevent stomach ulcers by inhibiting the growth of Helicobacter pylori, a bacterium associated with ulcers.

Photo: BetseyW altonPhotograph

GLAZE —A3maz4ing4—

INGREDIENTS:

4 bone-in pork chops

Salt and pepper to taste

2 T olive oil

2 apples, cored and sliced

1 T butter

¼ cup maple syrup

¼ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. allspice

Fresh parsley (chopped) or rosemary

MAPLE GLAZED PORK CHOPS

PREP TIME: 15-20 MINUTES

COOK TIME: 15-25 MINUTES

MAKES FOUR SERVINGS

DIRECTIONS:

Step 1: Preheat oven to 375 degrees.

Step 2: Season both sides of the pork chops with salt and pepper.

Step 32: In large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for about 3-4 minutes on each side until they’re golden brown. Remove them from the skillet and set aside.

Step 4: In the same skillet, melt the butter. Add the sliced apples and sauté for about 3-4 minutes until they start to soften.

Step 5: In a small bowl, mix together the maple syrup, cinnamon, nutmeg and allspice. Pour mixture over the apples in the skillet and stir to combine.

Step 6: Return the seared porkchops to the skillet, nestling them among the apples.

Step 7: Transfer the skillet to the preheated oven and roast for about 10-15 minutes or until the pork chops are cooked through and have reached an internal temperature of 145 degrees.

Step 8: Remove the skillet from the oven and let sit for a few minutes.

Step 9: Serve the pork chops over a bed of the sautéed apples. Drizzle remaining glaze over the top.

Step 10: Garnish with chopped fresh parsley or rosemary.

This savory and sweet autumn-inspired dish combines the flavors of tender pork, maple syrup and sautéed apples. Enjoy!

Sip

HILE SIPPING on a bottle of pomegranate Squeezed Juice, I’m taken by the overwhelming fresh and sweet taste. It’s thirstquenching and satisfying, like downing coconut water to rehydrate during or after a long hike.

Unlike other juices made with concentrate, Squeezed Juice is freshly pressed, so it doesn’t leave you feeling bogged down with the bad stuff. It’s made of 100 percent non-GMO California grown pomegranates and mandarins, crammed full of the natural antioxidants, minerals, and nutrients that the fruit provides and nothing more. It’s like picking and squeezing it right off the tree. But Squeezed Juice tastes even better than that because there’s no tartness, no seeds, no pulp, just straight delectable juice.

Headquartered in Fresno, Squeezed Juice is the new line of its parent Trinity Fruit Company, a fresh fruit grower, packer and shipper. For close to 25 years the company has been sending its fruit all over the country to sell in retail stores. Its pomegranates, pomegranate seeds and stone fruit also go to Mexico and Canada.

The Squeezed Juice line was created about a year and a half ago as a way to repurpose imperfect fruit, giving it new life and not adding to the massive food loss statistic by throwing “ugly” edibles away. The company realized that a juice product has a longer shelf life (about 60 days) and could be a way to get people delicious healthy food without

aEnjoy The Squeezed Juice from Fresno compromising quality. The Squeezed Juice brand is part of Trinity’s zero-waste initiative, keeping perfectly good-tasting fruit with a lessthan-perfect mask out of landfills.

“Not every piece of fruit meets retail spec, which is what launched Squeezed,” says Jeri Elsasser, creative director for Trinity. 4

continued on page 17

“It’s a feel-good drink that gets throughyouthe day,” Elsasser says...

Most juices are typically made from concentrate, which is created when fruit is boiled into a syrup, then settled and reconstructed later with water. Fresh-pressed juice means it is extracted straight from the fruit, highpressure-processing pasteurized, sent to the juicing facility, then to the bottler. Everything is kept in cold storage and refrigerated, fruit picked from the tree and reaching the store shelves in a matter of days.

When asked what makes the pomegranate Squeezed Juice taste so good, so palpable, with no tartness detected at all, Elsasser explains that removing the skins from the pomegranates and just crushing the seeds takes away the bitterness. It helps that Trinity also grows its own proprietary pomegranate variety which tends to be sweeter. The company’s proprietary pomegranate also comes into harvest about a month sooner than the Wonderful variety.

“We have 18,000 acres of fruit that we farm,” Elsasser says, which includes pomegranates, a variety of citrus (lemons, mandarins, navel oranges, blood oranges, Minneola tangelos and more), as well as stone fruit (peaches, nectarines, Asian pears, kiwi and grapes, to name a few).

Trinity Fruit grows 3,400 acres of pomegranates and out of that, 1,200 tons of them were diverted from the landfill, thanks to Squeezed Juice. There’s a mandarin version of Squeezed Juice commonly found in stores, too, which consists of a blend of mandarins (sans their peels to keep them sweet). The Satsuma and Clementine mandarins are harvested from November through May. Out of all its citrus trees, 2,875 tons of mandarins, oranges and other fruit have been averted from food loss.

Squeezed juices are sold in all Grocery Outlet stores in California, as well as all the Safeway grocers in Northern California, Vons in Central and Southern California, and Lucky supermarkets in the Bay Area. All its products are surprisingly affordable when tasting the quality of the juice and feeling its positive aftereffects.

Squeezed Juice is planning to expand. Before the end of the year, it will be introducing a new Wellness line and already has a new Power Juice, Immunity Juice and Focus Juice that recently hit the market. The Power Juice is a green juice made with matcha, spinach and jalapeno. “It’s a feel-good drink that gets you through the day,” Elsasser says, while the Immunity Juice is made with carrot, turmeric, ginger and mandarin. The Focus Juice is reddish, made with beets, cucumber, celery and guarana – a natural caffeine equivalent to a cup of coffee. All three of the new fresh pressed juices have a pomegranate base that helps balance out the flavor.

Elsasser and I agree that it’s the best pomegranate juice we’ve ever had, made even better by being grown right here in California. She adds, “I think it tastes as fresh as eating a pomegranate, which was our mission.” •

As the leaves change and the air turns crisp, there’s nothing quite as comforting as a steaming bowl of soup to warm your soul. Fall is a wonderful time to enjoy these comforting and hearty soups that feature the season’s bountiful ingredients. Here are a couple delicious fall soup ideas.

SPICY PUMPKIN SOUP : a delicious dish, perfect for the fall and winter seasons. Here’s a simple recipe for you to try:

Ingredients:

• 1 medium-sized pumpkin (about 3-4 pounds)

• 2 T olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tsp. ground cumin

• ½ tsp. ground coriander

• ½ tsp. ground cinnamon

• ¼ tsp. cayenne pepper (adjust to taste)

• 4 cups vegetable broth

• 1 can (14 ounces) coconut milk

• Salt and pepper to taste

• Fresh cilantro or parsley, for garnish (optional)

Directions: Step 1: Preheat your oven to 375 degrees.

Step 2: Start by preparing the pumpkin. Cut it in half, scoop out the seeds and stringy bits and then cut the flesh into large chunks. You can leave the skin on; it will soften during cooking and can be easily blended later.

Step 3: Place the pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast the pumpkin in the preheated oven for about 45 minutes to 1 hour, or until the flesh is tender and slightly caramelized.

Step 4: While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until they become translucent and fragrant.

Step 5: Add the ground cumin, coriander, cinnamon and cayenne pepper to the pot, stirring to toast the spices for about 1-2 minutes.

Step 6: Once the pumpkin is done roasting, remove it from the oven and let it cool slightly. Then, scoop the roasted pumpkin flesh away from the skin and add it to the pot with the onions and spices.

Step 7: Pour in the vegetable broth and coconut milk. Stir everything together and bring the mixture to a simmer. Let it cook for about 1015 minutes to allow the flavors to meld.

Step 8: Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, you can carefully transfer the hot soup in batches to a blender and blend until smooth, then return it to the pot.

Step 9: Taste the soup and adjust the seasoning with salt and pepper as needed. If you prefer a spicier soup, you can add more cayenne pepper at this stage.

Step 10: Simmer the soup for an additional 5 minutes to heat through.

Step 11: Serve the spicy pumpkin soup hot, garnished with fresh cilantro or parsley if desired. You can also add a drizzle of coconut milk or a sprinkle of cayenne pepper for extra flair.

MUSHROOM SOUP: a creamy soup with a variety of mushrooms, such as cremini, shiitake and button, is a great way to celebrate fall.

INSTRUCTIONS

Step 1: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, celery and carrot. Sauté for about 5 minutes, or until the vegetables become tender and the onion turns translucent.

Step 5: Using an immersion blender or a regular blender (in batches, if necessary), puree the soup until it’s smooth and creamy.

INGREDIENTS

• 1 lb. (about 500g) fresh mushrooms (button, cremini or a mix), sliced

• 2 T unsalted butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 celery stalk, finely chopped

• 1 carrot, finely chopped

• 4 cups (1 liter) chicken or vegetable broth

• 1 tsp. dried thyme

• Salt and pepper, to taste

• 1 cup (240ml) heavy cream or half-and-half

• Chopped fresh parsley, for garnish (optional)

Step 2: Add the sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Step 3: Sprinkle the dried thyme over the mushroom mixture and season with salt and pepper to taste. Stir well to combine.

Step 4: Pour in the chicken or vegetable broth, ensuring that the mushrooms and vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover and let it simmer for 15-20 minutes.

Step 6: Return the pureed soup to the pot (if using a regular blender) and stir in the heavy cream or half-and-half. Heat the soup over low heat until it’s warmed through, but do not bring it to a boil.

Step 7: Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 8: Ladle the creamy mushroom soup into serving bowls, garnish with chopped fresh parsley if desired and serve hot.

SPICY CAJUN CORN CHOWDER: a delightful fusion of Southern comfort and fiery flavors. This creamy chowder is a bold symphony of sweet corn, smoky Cajun spices and a kick of heat that warms your soul. Perfect for those who crave a little spice in their life, it’s a hearty bowl of comfort that’s guaranteed to tantalize your taste buds and leave you craving more.

INGREDIENTS

• 1 stick butter

• 1 lb. chicken breast, diced

• 4 T Cajun seasoning

• 1 cup sweet onions, diced

• 1 cup celery, diced

• 1 T fresh garlic, diced

• 1 cup flour

• 1 cup red potatoes, diced

• 4 cups chicken broth

• 1 cup corn kernels

• 1½ tsp. black pepper

• ½ T cumin

• 1 T fresh parsley, chopped

• ¼ cup fresh cilantro, chopped

• 6 cups heavy whipping cream

• 2 T sour cream

• Green, yellow and red peppers, julienne-slicedd

• bacon for garnish

INSTRUCTIONS

Step 1: In heavy-gauge soup pot (or Dutch oven), melt butter.

Step 2: Coat chicken with Cajun seasoning and cook until chicken is about 165 degrees in the center. Remove chicken from pot and cut into cubes. Set aside.

Step 3: Add onions, celery and garlic to soup pot and cook vegetables until soft.

Step 4: Slowly add flour to soup pot and cook at medium temperature, stirring continuously for 7-8 minutes (set a timer). This is the roux. Do not brown the roux.

Step 5: In a separate pan, boil the diced red potatoes until they begin to soften (al dente). Remove potatoes with a slotted spoon and set aside.

Step 6: Slowly stir chicken broth into the roux, stirring continuously to incorporate.

Step 7: Add cooked chicken, corn kernels, spices, herbs and heavy whipping cream. Bring to 180 degrees for 5 minutes.

Step 8: Garnish with a dollop of sour cream and julienne peppers. Top with bacon.

CHICKEN AND WILD RICE SOUP : a symphony of flavors and textures, where tender pieces of chicken, hearty wild rice and an array of aromatic herbs come together in a rich, creamy broth.

Ingredients:

• 1 cup wild rice blend

• 4 cups chicken broth (homemade or store-bought)

• 2 cups cooked chicken, shredded (rotisserie chicken works well)

• 2 T olive oil

• 1 medium onion, chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tsp. dried thyme

• 1 tsp. dried rosemary

• ½ teaspoon dried sage

• Salt and pepper, to taste

• 1 cup sliced mushrooms (optional)

• 1 cup heavy cream

• 2 T all-purpose flour

• Chopped fresh parsley for garnish (optional)

Directions:

Step 1: Cook the wild rice blend according to the package instructions. Typically, this involves simmering the rice in water or broth for 45-60 minutes, or until the rice is tender and has absorbed most of the liquid. Drain any excess liquid and set the cooked rice aside.

Step 2: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

Step 3: Add the minced garlic, dried thyme, dried rosemary, dried sage, salt and pepper to the pot. Sauté for an additional 1-2 minutes until the garlic becomes fragrant.

Step 4: If you’re using mushrooms, add them to the pot and cook for another 5 minutes, or until they release their moisture and start to brown.

Step 5: Sprinkle the flour over the vegetables and mushrooms, stirring to coat everything evenly. Cook for 2-3 minutes to eliminate the raw flour taste.

Step 6: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Step 7: Add the cooked shredded chicken and the cooked wild rice to the pot. Let the soup simmer for 15-20 minutes to allow the flavors to meld.

Step 8: Pour in the heavy cream, stirring to combine. Simmer for an additional 5 minutes to heat through.

Step 9: Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 10: Ladle the chicken and wild rice soup into serving bowls, garnish with chopped fresh parsley if desired and serve hot.

bakingbread

a Family Business 130 Years Strong

ONSIDERING THAT ak-mak Bakeries is nearly 130 years old, it’s safe to say they must be doing something right. Headquartered in Sanger, ak-mak crackers have been a staple in many American households as a healthy alternative to processed foods and a filling snack for people of all ages.

Made of organically-grown whole wheat flour, naturally cold pressed sesame oil, clover honey, dairy butter, yeast, sesame seeds and salt, the crunchy baked crackers pair nicely with pretty much anything you put with them, including wine, cheese, tapenade, veggies or by themselves. They’re even portable enough to enjoy on a hike or a road trip.

The foundation started in 1893 when Armenian immigrant Jacob Soojian came to America and started baking and sharing his hometown foods, such as Arabic (pita) bread, Dernackly bread and Armenian cracker bread with his fellow brethren. Settling in Massachusetts, Jacob’s son Paul and nephews Sarkis and Michael soon joined the emerging family business. In 1936, the family moved to Fresno and renamed the company ak-mak as it launched new product offerings. In the early 1970s, the business relocated again to Sanger.

Jacob’s great-great-nephew, Tanny Soojian and his mother Sharline Soojian manage the business today. 4

continued on page 28

“It’s nice to have forged those relationships early on in life. A lot of people who worked at ak-mak are still friends today,” Tanny says.

Tanny grew up working at ak-mak at a young age, helping build the bakery and specialty production machinery used currently. “Most of the community or their family members and friends worked here at some point in their life,” Tanny says. “Ak-mak has so many extended friends and family. It’s nice to have that legacy.”

“It’s nice to have forged those relationships early on in life. A lot of people who worked at ak-mak are still friends today,” Tanny says. “Work was work and the family was pretty serious about it, but one thing I remember is when used to produce an Armenian pizza called Lahmajoon and we had a day (around the holidays) where we would all get together and make packages of it to give out to family and friends.”

The distinct, sweet smell of baking crackers is so unique, one will never get used to that wonderful aroma as is continually emphasized by the people who visit ak-mak headquarters. “People comment that they can find the place by the smell, that they follow their nose here.

Not much has changed to the recipe for the Armenian cracker bread, with one exception – the new plant based organic ak-mak cracker we recently introduced. This new organic cracker is certified non-GMO and plant based. We have also added a new white sesame akmak cracker to our product line.

Another feature our customers will notice is our new packaging design along with our new website. Growing up, Tanny says that healthy eating was always inherent in his childhood and ak-mak has always been particular about finding sustainable, high-quality ingredients for its products, going against the grain of other popular processed convenience snacks.

“It was hard to find organic foods in the 1950s, but today it’s a lot easier to source,” Tanny says. However, it’s not just the quality of the crackers that’s kept ak-mak alive.

“We have to give credit to our customers. It’s been a generational product to their families; they grow up eating it and then they give it to their grandkids. That’s what has kept us going; we’re very grateful to them for enjoying and sharing it,” Tanny says. “We’ve really enjoyed reading the stories of the people who have written in and told us how ak-mak has impacted their lives and families. (Ak-mak) is a healthy alternative to other foods; it encourages us to work hard on the belief that our family built and continue creating something that people enjoy.” •

Extras on eating ak-mak:

As a family we eat a lot of ak-mak crackers. It has been heartwarming to not only watch my children grow up eating ak-mak, but now watching my grandchildren enjoy it. Some of our favorite ways to eat ak-mak are by adding some avocado slices with a pinch of salt to the cracker, spreading an herb cream cheese on the cracker, or melted cheese on the crackers. Another favorite is creating a charcuterie board paired with our favorite glass of wine.

“It was hard to find organic foods in the 1950s, but today it’s a lot easier to source.”

Fig Arugula Pizza &

Ingredients:

• ak-mak Country Style or Round Bread

• Fig spread

• Shredded mozzarella cheese

• Arugula

• Fresh figs

• Balsamic glaze

Directions:

Step 1: Preheat oven to 350 degrees.

Step 2: Spread fig spread on the cracker.

Step 3: Put shredded mozzarella cheese on.

Step 4: Bake for 10 minutes or until cheese is melted.

Step 5: Take out of the oven and add the arugula and sliced fresh figs.

Step 6: Top with balsamic glaze and enjoy!

An Apple a Day —

Candy Apple Treats

Hosting a candy apple party is a fun and delicious way to celebrate Halloween. Here’s a list of what you’ll need to host a successful party:

APPLES: Choose firm, crisp apples like Granny Smith or Honeycrisp, as they work well with candy coatings. Use whole, slices or wedges.

STICKS: Wooden sticks or food-safe skewers for inserting into the apples.

TOPPINGS: Provide an assortment of toppings for coating the candy apples. Some popular options include crushed nuts (peanuts, almonds, pecans), mini chocolate chips, crushed cookies (like Oreos), sprinkles, shredded coconut, or even crushed candies like M&M’s.

WAX OR PARCHMENT PAPER: To place the candy apples on while they set and cool.

CANDY APPLE COATINGS: Here are two common candy apple coatings:

CARAMEL COATING:

• 1 cup granulated sugar

• ½ cup unsalted butter

• 1 cup light corn syrup

• 1 can (14 ounces) sweetened condensed milk

• 1 tsp. vanilla extract

• A pinch of salt

Instructions:

1. In a saucepan over medium heat, melt butter. Stir in sugar, corn syrup and a pinch of salt.

2. Add sweetened condensed milk while stirring continuously. Attach a candy thermometer and cook until the mixture reaches 248°F (120°C), or the firm ball stage.

3. Remove from heat, stir in vanilla extract and let it cool slightly.

4. Dip each apple into the caramel coating, allowing excess caramel to drip off. Then dip into desired topping.

CHOCOLATE COATING:

• 1½ cups semisweet chocolate chips or white chocolate

• ¼ cup unsalted butter

• 2 T corn syrup

Instructions:

1. In a microwave-safe bowl, melt chocolate chips, butter and corn syrup in 30-second intervals, stirring between each interval until smooth.

2. Dip each apple into the chocolate coating, allowing excess to drip off.

3. Roll the chocolate-coated apple in your choice of toppings, if desired.

Place the apple on wax paper to set and cool. Remember to let the coated apples cool and harden on wax paper before serving. These are just a few coating options.

Cumin is a popular spice with a warm and earthy flavor, commonly used in cuisines around the world. It adds a warm, nutty and slightly citrusy flavor to dishes and is often used in soups, stews, rice dishes and roasted vegetables. Cumin pairs well with other spices like coriander, cinnamon and paprika.

cumin

creating with

ABOUT CUMIN

Botanical Name: Cuminum cyminum

Plant Type: Annual flowering plant

Flavor: Warm, nutty and slightly citrusy flavor

Sun Exposure: Full sun

Soil pH: 6.0-7.5.

Bloom Time: June to early fall

Flower Color: White to pale pink

Special Features: Basil flowers are highly attractive to bees, butterflies and other beneficial insects, which can help pollinate nearby plants in the garden.

WHERE TO USE:

• Curries: Cumin is a key ingredient in many curry recipes, providing a warm and earthy flavor that complements the spices and herbs commonly found in curries.

• Chili: Ground cumin is often used in chili recipes to add depth and complexity to the flavor profile. It pairs well with chili powder and other spices.

• Soups and Stews: Cumin can be added to soups and stews, including vegetable soups, lentil soups and beef stews, to give them a rich and aromatic flavor.

• Rice Dishes: Cumin can be used to season rice dishes like pilaf, biryani and Spanish rice. It’s often sautéed with the rice before cooking to release its flavor.

• Mexican and Tex-Mex Cuisine: Cumin is a staple in Mexican and Tex-Mex dishes such as tacos, enchiladas and fajitas. It’s used in spice blends like taco seasoning.

• Roasted Vegetables: : Cumin can be sprinkled on roasted vegetables such as carrots, potatoes and cauliflower to add a warm and earthy flavor.