Ingredients of
recipes
inspiration ‘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.”
Paso Robles chef Rachel Haggstrom shares adaptions of five spring menu items, simplified for the home cook.
Barbara Arciero barciero@californiabountiful.com
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March/April 2022
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