Meet Jason Perdichizzi
Jason grew up in California’s central valley, so farms have never been foreign to him. He relocated to Sacramento to obtain his Culinary Arts Professional degree and that is where the curiosity of where food came from sprouted. He began studying soil ecology, plant propagation, pruning methods, and seasonal planting/harvesting times specific to our region eventually becoming a UC Certified Master Gardener. He developed an intuition and passion for growing the food he loved to cook for others. After realizing the numerous benefits of growing food in raised gardens and desiring to share with the world the same abundance of quality produce, he planted Yard to Fork right here in the Farm-to-Fork capital.
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Romancesco Broccoli, with its extremely detailed fractal pattern, can be just as beautiful and gratifying on the dinner plate as it is being grown and harvested in our garden!
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Thai Curry Pastes that we freeze in ice cube trays for an easy dinner stir-fry with coconut milk over rice - utilizing garlic, shallots, lemongrass, Thai chilies, carrots, snow peas, and more from the yard.
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Harvest early and harvest often. By keeping a garden clean of overripe or even rotting produce, you can minimize all kinds of pest issues, keep your plants healthy, and allow your garden to produce even more!
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Have your garden design allow for as much vertical growth as possible. Maximizing sun exposure to the South using trellises, arches, or tiered garden beds will provide you the greatest yield in the smallest amount of space.