Nutrition, Family and Consumer Sciences
University of California
Nutrition, Family and Consumer Sciences

Posts Tagged: Michael Yang

Fresno’s Southeast Asian farmers are on trend with new ‘superfood’

Farmer Vang Thao has been managing a successful farm south of Fresno for nearly 30 years, producing a spectacular array of vegetables – heirloom tomatoes, purple bell peppers, water spinach, bitter melon, Thai eggplant and dozens of others.

Every weekend the family traverses the Grape Vine to set up a visual feast at farmers markets in Santa Monica, Hollywood, Palos Verdes, Torrance and Hollywood. Acclaimed Los Angeles chefs rave about his produce, according to a Los Angeles Times feature story on the Thao family.

Produce like sweet potato leaves, amaranth and black nightshade are essential for families hailing from Vietnam, Laos, Thailand, the Philippines and India who seek ingredients for their traditional cuisine, but the market is limited. Now, small-scale farmers like the Thaos are on the cusp of something with much wider appeal.

One of their crops is moringa, a tropical tree that produces an abundance of fresh shoots to sell at the farmers market booth for $1 a bundle. Moringa is a delicate green that can be added to salads, soups and nearly any other dish. It has a pleasant nutty, earthy and slightly pungent green flavor. While it tastes good, it's the plant's nutrient profile that is commanding attention.

Fresno farmer Vang Thao in his moringa plantation.

On the internet, moringas are called miracle trees. All parts of the plant are edible – the tender leaves can be cooked or eaten fresh, moringa flowers are considered a delicacy, the tree's young pods can be used like green beans, roasted seeds are said to have antibiotic and antifungal properties. The roots and bark have medicinal potential, but need more study to determine the right dose. A 100 gram serving of moringa greens has more protein than a cup of milk, more iron than a cup of spinach, and is high in calcium, potassium, vitamin C and vitamin A.

Moringa is the Superfood of 2018, according to the trend watchers at SPINS.com. UC Davis nutrition researcher Carrie Waterman is studying moringa's use, production and processing worldwide. She is pursuing moringa for therapeutic applications in treating cancer, HIV and inflammatory bowel disease.

Vang sells small bundles of moringa shoots at farmers markets for $1 each.

Ruth Dahlquist-Willard, the UC Cooperative Extension advisor to small-scale farmers in Fresno and Tulare counties, recognized moringa's potential to supplement income for Southeast Asian farming families who are marketing specialty Asian vegetables and herbs to immigrant communities.

“Moringa is a drought tolerant tree known for its excellent nutritional content,” Dahlquist-Willard said. “We believe it could improve the economic viability of small-scale farms in our community. We are helping small-scale farmers with moringa product development and marketing.”

Supporting farmers growing moringa in marketing the product to new buyers is an objective of the UCCE moringa project, a partnership with the UC Sustainable Agriculture Research and Education Program, which was funded by a California Department of Food and Agriculture specialty crop block grant. Lorena Ramos, the project lead, is working on developing marketing materials, outreach opportunities, and value-added options.

UCCE moringa project leader Lorena Ramos and Vang Thao with purple bell peppers.

While using moringa is second nature for many immigrant groups, expanding the market includes demonstrating how easily the green can be used in the kitchen. Dahlquist-Willard and Ramos called on another sector of UC Cooperative Extension – the UC CalFresh Nutrition Education Program – for assistance. UCCE offers nutrition education in schools and community settings to children and families eligible for the USDA's nutrition assistance programs. Each year, Fresno State dietetic students serve two-week internships at UCCE. In 2018, one of their tasks was developing creative, healthful recipes incorporating moringa. Among the recipes were overnight oatmeal, pesto, smoothies, guacamole and energy bites – all with moringa.

“We are publishing the best recipes to share with the public to help them add this nutritional green into their diets,” Ramos said.

Recipe cards and moringa samples will be available July 26 at the Fresno Food Expo, where UCCE is hosting a booth to raise awareness about moringa by introducing farmers to Fresno area chefs, buyers and consumers and sharing information about the vegetable's health benefits, culinary versatility and its ability support small-scale farmers in Fresno and Tulare counties.

Fresh moringa can be easily added to many recipes.

Following is a USDA recipe ideal for incorporating moringa:

Grilled quesadilla with vegetables

Ingredients

Nonstick cooking spray
1 medium zucchini, diced
½ broccoli head, diced
1 green pepper, diced
1 medium onion, minced
1 carrot, peeled and grated
16 (6 inch) flour tortillas
12 ounces cheese, shredded
½ cup moringa leaves

Directions

  1. Wash all vegetables.
  2. Collect, dice, shred and measure all ingredients before starting to prepare the recipe.
  3. Spray a large skillet with cooking spray. Add zucchini, broccoli, green pepper, onion and carrot. Cook vegetables on medium heat for 4 to 5 minutes, stirring frequently. Remove vegetables from skillet, and put on a clean plate.
  4. Spray skillet with cooking spray again and place 1 tortilla in the skillet. Top with ½ cup vegetables and 1/3 cup cheese. Sprinkle on fresh moringa leaves.
  5. Place a second tortilla on top. Cook on medium low heat for 2 to 3 minutes or until the cheese starts to melt and the bottom tortilla starts to brown.
  6. Flip over the quesadilla. Cook for another 2 to 3 minutes until tortilla brons.
  7. Repeat steps 4 through 6 to make additional quesadillas
  8. Cut each quesadilla in half or quarters, serve hot with your favorite salsa or other toppings.
  9. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

UCCE agricultural assistant Michael Yang, left, and Vang Thao snack on a freshly picked melon during a field visit.
 
UCCE nutrition projects coordinator Evelyn Morales demonstrates moringa recipes.
Posted on Monday, July 9, 2018 at 9:03 AM

Farmers can increase income by expanding small operations with creative new businesses

Farms that sell only fresh produce are dependent on buyers for markets and pricing. The UC Cooperative Extension small farms team in Fresno and Tulare counties believes farmers can earn more money by taking production a step further, by adding extra value to their products with processing, preserving and packaging the produce.

UC Cooperative Extension small farms advisor Ruth Dahlquist-Willard, the UC Sustainable Agriculture Research and Education Program, and Fresno State's Office of Community and Economic Development brought a group of small farmers together for a workshop in January to learn about resources available to help them develop value-added businesses.

“Value-added products can improve the bottom line of a small family farm by bringing in additional income and diversifying production,” Dahlquist-Willard said. “We wanted to connect beginning farmers and Southeast Asian farmers to programs that could help them develop and market value-added products from their farms.”

The value-added workshop included presentations from a farmer with a successful value-added business, government agencies and non-profit organizations. Alternative lenders such as Fresno Madera Farm Credit, who provided funding for the workshop, also presented on loans available for small-scale farms. UCCE agricultural assistant Michael Yang translated the presentations into Hmong.

Small-scale farmers gather at the UCCE Fresno County office to learn about value-added business opportunities.

Kingsburg organic farmer Paul Buxman opened the workshop with his personal journey into value-added production. Buxman's story begins in 1994 when a spring hail storm swept through his farm.

“The hail marked all my fruit. I had 100,000 pounds of plums, peaches and nectarines I could not sell. What could I do?” Buxman said. “An idea came to my head like a lightbulb. Take the fruit, cut off the scar, cook it and make jam.”

The new venture wasn't an instant success. Buxman found himself delivering unsold jam that first year to a Bay Area homeless mission, pulling up right behind a bread truck.

“Man does not live by bread alone,” he said with a laugh.

But each year he and his wife improved their product, and the market grew.

“This jam is so addictive, it's barely legal,” Buxman said. His “Sweet Home Ranch Homemade Preserves” costs $2 per jar to make, and sells for $5 each.

Farmer Paul Buxman says his Sweet Home Ranch jam (right) is so addictive, it's 'barely legal.'

Buxman suggested the farmers at the UCCE workshop to try making a value-added product. The new products could be spices, food, cleaning products, handicrafts, and even experiences, such a teaching a skill.

“You have so much more to offer people than you realize,” Buxman said.

Patti Chang (right) of Feed the Hunger Foundation speaks to the group. UCCE ag assistant Michael Yang translates into Hmong.

During the subsequent panel discussion, Kiel Schmidt outlined the support that Food Commons Fresno can provide. An important element is the opportunity to rent the organization's commercial kitchen to create value-added merchandise to health department specifications. Patti Chang of Feed the Hunger Foundation said her organization provides technical assistance and loans to new ventures that can carry out their mission of reducing hunger and helping people out of poverty.

“We worked with two Oaxacan women in Madera who didn't want to be field workers anymore,” Chang said. “They wanted to make a product from their culture: mole. They became a certified business, opened a bank account at Wells Fargo and opened a small restaurant in a grocery story. We helped them negotiate the lease.”

Eduardo Gonzalez of Fresno State's San Joaquin Valley Rural Development Center said his facility can help small businesses with marketing, website design and getting value-added products to market.

Dawn Goliik of the U.S. Small Business Administration said the organization can help small farmers start, grow and run businesses with training, mentoring and counseling.

“It's all free to you,” Golik said.

The UCCE small farms team also has a marketing associate, Lorena Ramos, who is available for farmers to contact regarding value-added product development.

Two Oaxacan women in Madera are marketing their traditional mole in addition to running a small restaurant inside a grocery store.

Presentations and one-on-one consultations were offered by a variety of organizations that can loan funds, including Fresno Madera Farm Credit, Access + Capital, Northern California Community Loan Fund, California FarmLink, USDA Farm Service Agency and Valley Small Business Development Corporation.

The workshop ended with a presentation on California's Cottage Food Law, which allows residents to process and prepare foods in their own home kitchens to sell to the public. Some of the home-prepared products the law permits are jams, jellies, cookies, cakes and fudge, dried fruit, vegetables and spices. A complete list of approved foods is on the state website.

The Cottage Food Law is for businesses with a gross annual income below $50,000, which have no more than one employee (not including household members).

“There is no charge, just paperwork to fill out,” said Matthew Gore with Fresno County Environmental Health. “This isn't difficult, and we're here to help you with the forms.”

Dahlquist-Willard said an important part of her UC Cooperative Extension program is the connections she and Yang can help farmers make with the myriad services available to them.

“We encourage small farmers to contact us in our Fresno office,” she said.

Contact information:

Ruth Dahlquist-Willard, (559) 241-7515, rdahlquistwillard@ucanr.edu
Michael Yang, (559) 241-7523, myang@ucanr.edu
Lorena Ramos, (559) 241-7524, mlramose@ucanr.edu

 

Posted on Friday, February 9, 2018 at 8:38 AM

When vegetables become an adventure

Walking through a field lined with row upon row of different vegetables — many ready for the picking — can be an exercise in abundance. When you're faced with the prospects of a huge, just-picked Japanese cabbage or spicy green lo bok pulled fresh from the ground, suddenly vegetables might seem like less of a chore and more of an adventure.

Japanese, Chinese and Filipino eggplant varieties, from front to back.
I had a chance recently to visit Tchieng Farms with Richard Molinar and Michael Yang, both of UC Cooperative Extension Fresno County and the Small Farm Program. This pair has been part of the Great Veggie Adventure over the last several months along with the rest of the Small Farm Program team.

We were visiting the farm to share some new "veggie adventures" that went beyond the four colorful vegetables highlighted in this project (to refresh your memory, the Great Veggie Adventure highlighted Romanesco, rainbow carrots, party cauliflower and watermelon radishes).

Moqua, one of the vegetables at Tchieng Farms, is sometimes called hairy melon or fuzzy gourd, and can be eaten in ways similar to zucchini.
And what an adventure we had!

Molinar and Yang showed me many vegetables I had never tried, including moqua, sinqua, long beans, lo bok, opo and winter melon.

"One of the exciting things about this job is you always learn something new," Molinar said. "Our specialty is with the Asian vegetables, with Michael's expertise in that area. Asians have vegetables that are unique to their culture, that they prefer — just like Punjabis have vegetables unique to their culture, and Hispanics have vegetables common to them."

Bittermelon on the vine. I tried bittermelon for the first time at a Hmong conference earlier this year.
Since Tchieng Farms sells at farmers markets, they maintain a wide variety of vegetables throughout the year, planting different vegetable varieties every few weeks. On the day we visited, there were perhaps 40 to 60 vegetable varieties in the field.

We walked between the trellised crops and up and down the plant rows, while Yang and Molinar picked samples and talked about how to eat these new-to-me vegetables.

Yang pointed out that sometimes Asian vegetables include familiar varieties that are grown and eaten in less familiar ways. For example, many Hmong and Chinese farmers grow sugar snap pea plants for the tender shoots, tendrils and leaves instead of the pea pod.

Make sure to watch our short video from that day:

Still curious?

Posted on Tuesday, December 13, 2011 at 8:17 AM
 
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