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Summer 2024 – Issue 44

Mushrooms have always been on the menu in our home

Mushrooms have always been on the menu in our home, long before my wife and I made it our business. In my free time, I would go out and forage wild mushrooms, hoping to bring home a small bounty to share with my family. But eventually, we wanted more. So, in 2018, we started educating ourselves through literature and online resources and began growing roughly 5 to 10 pounds of mushrooms per week at home. We developed connections with other experienced mushroom farmers, which helped us improve our home cultivation. We quickly increased our yield to 50 pounds per week and enticed a handful of local chefs to become our first customers.

Transitioning from a secure career in the wine industry to pursue a full-time mushroom venture took a daunting leap of faith. But in 2020, a friend offered up some financing, construction support and a 2,000-square-foot warehouse on his property, allowing us to expand our endeavor once again. We embraced this challenge. With over 30 restaurants ready to buy our product, we rapidly scaled Mighty Cap Mushrooms @mightycapmushrooms to 350 pounds a week. Every week of 2021, we sold out of our supply. By 2022, demand soared and pushed us toward 500 pounds per week. By 2023, we were growing and selling out of over 700 pounds per week, including responsibly sourced wild mushrooms.

We currently grow lion’s mane, king trumpets, chestnuts, blue oyster, pink oyster, Italian oyster, black pearl oyster and shiitake. We pick at least 100 pounds every day. Mushrooms do not take off holidays or weekends, so our operation runs 24-7, 365 days a year.

Along with wholesale distribution to restaurants, we’ve extended our passion for mushrooms to households. Our dedication to accessibility is reflected in our partnerships with quality retailers in the area. You can purchase fresh Mighty Cap Mushrooms at Etto Pastificio @ettopastificio in Tin City, Spice of Life @spiceoflifepr in Paso Robles, Gather Natural Market @gathernaturalmarket in Atascadero and Avocado Shack @avocadoshackmb in Morro Bay.

*Featured on the cover of our Summer Issue. Pick up a copy for full article and visit our website for more.

Words by Chris Batlle
📸by Jen Olson @jenjoi

🎶🍷GIVEAWAY TIME!🍷🎶 We’ve partnered

🎶🍷GIVEAWAY TIME!🍷🎶

We’ve partnered with our rockin’ friends at Nederlander Concerts @nederlanderlive and Vina Robles Amphitheatre @vinaroblesamp to give away two floor seats to The Revivalists @therevivalists on July 17th, dinner for two to at Il Cortile ($150 value) @ilcortilepaso, and the band’s latest vinyl, Pour It Out Into the Night! Who’s ready to win?

TO ENTER:
1. Like this post
2. Follow @edibleslo, @vinaroblesamp and @ilcortilepaso
3. Tag 3 music-loving friends to spread the word. Multiple entries are welcomed.
4. Share to your stories for a BONUS entry. Don’t forget to tag ALL accounts!

*Tickets courtesy of Nederlander Concerts @nederlanderlive.
**Winner will be chosen on Friday, July 5th at 12pm.

#edibleslo #vinaroblesamphitheatre #therevivalists #nederlanderconcerts #concertseason #pasorobles #travelpaso #pasorobleswinecountry #pasorobleswine #pasorobleswineries #pasowine #pasowinecountry #slofood #slofoodie #slofoodies #centralcoastfood #centralcoastfoodies #slocounty #slo

🔥Ready for an EDIBLE journey with Niner’s exe

🔥Ready for an EDIBLE journey with Niner’s executive chef?👇

The last hoorah for this years Summer House is an exceptional dining experience prepared by chef Jacob Burrell and paired with Niner wines!

CLOSING DINNER DETAILS
🍽️Multi-course meal
🍽️Featuring products from the following local farms
-@ninerwineestates onsite garden
-@windrosefarm
-@babe_farms
-@molnarcattlellc
🍽️Full menu can be found on events ticket page
🎫Link in bio for tickets
🗓️Wednesday July 31, 1:00pm-2:30pm
📍La Lomita Ranch, San Luis Obispo

Chef Jacob Burrell has worked at Michelin star restaurant Manresa, Post Ranch Inn and Big Sur Bakery. While living in Indonesia, he competed and won Iron Chef Indonesia!

✨EDIBLE MAGAZINE SUMMER HOUSE✨

A celebration of ALL things culinary! This multi-day gathering is hosted at the stunning La Lomita Ranch offering a multitude of unique culinary experiences including:

❤️ Food collaborations
❤️ Cooking classes
❤️ Farm shares
❤️ Dinner parties
❤️ Media meet-and-greets
❤️ Chef’s tables
❤️ And more!

👉 SHARE this with a foodie friend!

💰Proceeds from the Summer House benefit Family Care Network in SLO

🎫 See link in bio for tickets to all of the Summer House experiences

#edibleslo #slofoodies #slocal #centralcoastevents #sloeats #edibleslo #ediblecommunities #sanluisobispo #slofood #slofoodie #centralcoastcalifornia #centralcoastca #slocounty

Preserve and Punch Up Flavors with Dynamic Methods

Preserve and Punch Up Flavors with Dynamic Methods!Chef Rachel Ponce @pair_with_chef_rachel is dishing up flavor bombs with this Indian Fusion Kraut. Try it in sandwiches, added to a salad or served with fried fish or grilled chicken.

Fermenting: This practice involves using micro-organisms like bacteria or yeast to break down sugars in food, which results in a transformation of flavors and textures. It is commonly used in making yogurt, sauerkraut and kimchi. This Indian Fusion Kraut involves a delicious blend of spices and flavors, making it a unique and tasty accompaniment to any dish.

*Featured in our Summer Issue, on stands now. Find the recipe on our website. Link in bio!

Words and recipe by Chef Rachel Ponce @pair_with_chef_rachel
📸by Jennifer Olson @jenjoi

#edibleslo #yeschef #kraut #sauerkraut #fermentation #ferment #slofood #slofoodie #slofoodies #sloeats #centralcoastcalifornia #centralcoastca #pasorobles #sanluisobispo #slocounty #slocal #enjoyslo #slo

Doubled over, collecting sun-ripened tomatoes from

Doubled over, collecting sun-ripened tomatoes from her sprawling plant, Fiona Bond loads up her basket with fresh produce she grew from seed in the Chef’s Garden @nwe.chefs.garden. These blood red fruits are destined for the kitchen at Niner Wine Estates @ninerwineestates, where her husband will carve up the globes as part of a delectable dinner offering. “Having an extremely skilled farmer growing food just outside your kitchen is really special,” says Jacob Burrell @jacobjburrell, Niner’s Executive Chef. “It’s pretty amazing to serve someone a tomato, just picked, still warm from the sun.”

Knowing the source of our ingredients is increasingly uncommon in a world of commercialized food chains. But just as their relationship as husband and wife is built on trust in their home, their reliance on one another as gardener and chef produces an intimate connection between the earth and the plate. “Everything we grow goes into the [Niner ecosystem] in one way or another — food to the kitchen, cut flowers to the tasting room, herbs are stored and dried for products or the kitchen,” explains Fiona, Niner’s Horticulturist and Provisions Manager.

Fiona has built out the property’s garden since 2021 to include between 200 and 300 cultivars of produce, such as eggplant, tomato, broccoli, lettuce, borage, artichoke, five types of garlic, flatleaf parsley, chives and kale. She manages 20 different fruit trees, and creates branded ceramic mugs and bowls for the tasting room.

Working together at Niner is more than a collaboration; it’s a welcome shift from the daily responsibilities that come with parenting. “We both work a lot and have two kids — ages 5 and 9 — so balancing the workload with all our schedules, there’s not a ton of room for leisure at home,” says Fiona. “It feels nice to show up to work and be excited to look at things on the list and think I want to do all these things.”

For Jacob, the experience of cooking with farm fresh produce is a luxury that he calls “magical.” Each season is a blank slate, a new opportunity to create.

*Featured in our Summer Issue, on stands now. Pick up a copy for full article.

Words by @ajagoareverified
📸by @zweifelstudios

The Secret Garden Organic Herb Shop @secretgardens

The Secret Garden Organic Herb Shop @secretgardenslo, previously on Higuera Street, has unveiled a new location, and a new version of its name. Secrets of the Garden pays homage to its offerings of powerful herbal remedies and its tea blending techniques. The shop features an abundant selection of loose-leaf teas that make taste buds happy while enhancing overall well-being. Teas are hand-blended in small quantities using responsibly sourced ingredients. Owner Kirstin Sherritt continues to lead the business in this next iteration. Her business journey began in 2004 when, after working with herbal teas for her own healing, she felt compelled to share the significance of medicinal plants with her community. The shop has been a staple in San Luis Obispo ever since. The structure, itself, is a sight to behold, with a vibrant assortment of teapots, lush greenery and an endless sight of Mason jars filled with flowers, roots and leaves adorn the walls. This new location has captured the same charm and wonder of the former digs, encouraging guests to set aside time for a mindful moment of relaxation and nourishment.

📍2050 Parker Street | San Luis Obispo

*Featured in our Summer Issue, on stands now!

#edibleslo #secretgardenslo #sanluisobispo #centralcoastcalifornia #centralcoastca #slofood #slofoodie #slofoodies #sloeats #slocounty #slocal #slo

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