Salcedo Community Market in Salcedo Village, at the heart of the business district of Makati City, is a treasure trove of fresh produce, organic products, regional delicacies, gourmet foods… not to mention, interesting vendor personalities, who, more than anything else, market and sell healthy advocacy. The Jaime Velasquez Park between Leviste and Tordesillas streets becomes an exciting market every Saturday from 7 a.m. to 2 p.m. Yes, my trips to Makati are always highlighted by “discoveries” in Salcedo Market.
It is not uncommon to see owners and CEOs of their companies behind their stalls, with brows sweating, selling and patiently answering queries of buyers about their organic products. I was attracted to the fresh “blooms” of oyster mushrooms growing beautifully from what I will learn later were “fruit bags”. Actually, my daughter Stephanie bought one and is attempting to grow mushrooms in her condo in Salcedo Village.
I so love mushrooms, edible fungi that I grew up with, especially since our childhood summers were spent in our Bicol farm where mushrooms grew wild. We called them “kabuti” and amused ourselves by joking that thy were the umbrellas of dwarfs.
My mom simply wrapped the freshly picked mushrooms in banana leaves and grilled them over charcoal embers to make a delicious viand.
I approached the young, personable gentleman behind a mushroom stall. He introduced himself as Marco Lobregat, president and CEO of the Ministry of Mushrooms, Inc. He talks about mushrooms with delight while showing the mushroom burgers, turnovers and packed dried mushrooms. How Marco fell in love with mushrooms was serendipitous. A well-travelled marketing executive of World Eye Reports, which downsized during the economic crisis of 2008, Marco found himself leaving his prestigious post and dwelt on how important food security is. He claims that he has always been green and agriculture is a part of their family history. He decided to make their unused Lipa farm in Batangas productive again. The idea of mushrooms hit him while looking at supermarket shelves.
Mushrooms are in demand, tasty, versatile and, more importantly, healthy. Mushrooms are also packed with anti-oxidants and rich in proteins, folic acid and vitamins and boost our immune system. With one of his best buddies, Jose Javier Ortoll, who grew mushrooms in Spain as hobby, the duo got into research and found another business partner in Victor Sala, a chemical engineer.
The three young entrepreneurs-cum-mushroom growers have been harvesting mushrooms and enjoying relative success in establishing the growing love for mushrooms, especially in Metro Manila. With his marketing charisma, Marco is establishing strong linkages with consumers, especially restaurateurs, caterers and food processors. But their mission does not end here. The Ministry of Mushrooms aims to be a driving force in the development of the mushroom industry in the Philippines and beyond.
Olive A and Mushroom Tapenade
(Courtesy of Ministry of Mushrooms)
You will need:
4 packs Ministry of Mushrooms Fresh Oyster Mushrooms
1 cup pitted Olives
3 cloves garlic
2 anchovy fillets
2 tbso Fresh squeezed lemon juice
1 tbsp orange juice
2 tbsp mixed herbs (choice: tarragon,
rosemary, thyme, marjoram, parsley)
2 tbsp butter
1 cup extra virgin olive oil
salt and pepper to taste
Procedure:
Preheat oven to 425 degrees F. Remove any tough stems from the mushrooms. Toss with 4 tbsp olive oil, 2 tbsp butter, 2 tbsp mixed herbs, then add salt and freshly ground pepper to taste. Spread out in a baking dish and roast for 20 minutes. Let Cool. Place in a food processor and add olives, garlic, anchovies, lemon and
orange juice. Add remaining olive oil as you
process to form a paste.