Ingredients of inspiration
March/April 2022 California Bountiful magazine
'Mystery seeds' arouse
an early passion for food
Story by Barbara Arciero
Photos by Applemoon Photography
The seeds of Rachel Haggstrom's culinary career were planted early. Literally.
Haggstrom grew up on a small citrus farm in Temecula that had an expansive garden. To help the girl get more intimately acquainted with the rhythms and bounty of the seasons, one of her grandmother's friends would give her a pack of "mystery seeds" to plant each year.
"I didn't know what I was getting until I started to harvest or until I started to become familiar with the seeds," Haggstrom recalled. "Inevitably, there was this question of, well, what do you do with this stuff? So I started to learn how to cook at an early age."
Her curiosity and passion for food remains a constant. Today, as executive chef of JUSTIN Vineyards & Winery in Paso Robles, Haggstrom specializes in upscale farm-to-table cuisine that draws influence from California's bounty of fresh, seasonal produce.
"I'm trying to just let the ingredients speak for themselves, which is easier to do when you get to work with the really fresh produce all the time," she said.
Her two primary sources of ingredients and inspiration are the winery's onsite gardens and the many and varied local farmers. Haggstrom has prioritized nurturing relationships with local purveyors since assuming her role three years ago.
"Obviously, my goal is to put good food on the plate for the customer. So I'm looking for the best produce, but additionally, being able to develop and support the local community is huge, right?," she said. "It's a symbiotic relationship."
Although Haggstrom points to spring and summer as her favorite seasons, the chef eagerly anticipates them all: "When you're coming out of a season embracing the next one, it's like being reborn. There's something exciting and refreshing about change."
- Seasonal ceviche
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The flavors of coastal California pop in this bright, refreshing appetizer. Personalize it to your taste by replacing the whitefish with fresh crabmeat or peeled and deveined shrimp (cooked or raw).
- Pork chops with grilled fruit
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This recipe can be modified to fit your mood and the season. For example, other fruits such as apples, persimmons, pears or cherries also pair well with the pork.
- Strawberry salad
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This salad has a lot going for it—simplicity and crowd appeal being a few of its key attributes. It's versatile, too, says chef Rachel Haggstrom: "There are so many different ways to please your palate," including adding diced, cooked chicken or substituting a favorite cheese.
- Chicken pot pie
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The great thing about a pot pie is the flexibility. "Feel free to use any vegetables and ingredients that you like," chef Rachel Haggstrom says. "Mix and match vegetables, make it vegetarian, play with the herbs using what you have access to."
- Asparagus with poached egg
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In the spring, nasturtiums start to bloom as do other edible flowers such as violas, chrysanthemums and calendulas. Use any and all,” Haggstrom says. “Nasturtium leaves and flowers add a nice bit of tang to this salad and make it beautiful.
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