>> AGRICULTURE IT'S THE ECONOMIC ENGINE THAT DRIVES THIS REGION.

ON THIS EPISODE OF VALLEY'S GOLD WE'RE EXPLORING SOME UNIQUE SPECIALTY CROPS GROWN HERE IN THE VALLEY.

FROM JUJUBES TO PAPAYAS.

TO MOQUA TO OPO.

WE'LL LEARN ABOUT THESE EXOTIC TREATS.

SO JOIN ME, RYAN JACOBSEN.

AS WE VISIT THESE DISTINCTIVE FLAVORS.

DISTINCTIVE FLAVORS.

(MUSIC PLAYING) >> VALLEY'S GOLD IS PRODUCED THROUGH A PARTNERSHIP BETWEEN THE FRESNO COUNTY FARM BUREAU AND VALLEY PBS.

>> PRODUCTION FUNDING FOR VALLEY'S GOLD IS PROVIDED BY.

>> EVERYONE ENJOYS GETTING TOGETHER TO LAUGH, TO TALK AND MOSTLY TO EAT.

IT SOUNDS SO SIMPLE.

BUT THE REALITY IS THAT IT TAKES A LOT OF HARD WORK TO FEED US.

THE NEXT TIME YOU SIT DOWN TO EAT REMEMBER TO THANK OUR FARMERS.

GAR TOOTELIAN INC.

SINCE 1949 AT 800-696-6108.

>> THE MYERS WATER LIFE PROJECT A WATER RESOURCE AND EDUCATION PROGRAM.

PROVIDING EDUCATIONAL EXPERIENCE THAT TEACHES STUDENTS IN THE CENTRAL VALLEY ABOUT WATER AND WILDLIFE.

>> FOR MORE THAN 60 YEARS BRANDT HAS BEEN A MAJOR SUPPLIER OF AGRICULTURE SPECIALTY PRODUCTS.

FORMALLY MONTEREY AG RESOURCES.

BRANDT PROVIDES SUSTAINABLE SOLUTIONS FOR BOTH CONVENTIONAL AND ORGANIC GROWERS.

BRANDT WE'RE PROUD TO CALL THE VALLEY HOME.

>> I'M IN WHAT LOOKS LIKE ANOTHER CONTINENT.

BUT I'M JUST SOUTH OF THE CITY OF FRESNO IN EASTON AT PENG CHANG'S FARM.

WITH ME I HAVE MR. PANG CHANG AND MICHAEL YANG OF THE UNIVERSITY OF CALIFORNIA EXTENSION SMALL FARMS PROGRAM.

THANK YOU FOR JOINING ME GUYS.

>> THANK YOU.

>> WELL LET'S BEGIN AND START TALKING ABOUT THIS OPERATION.

IT'S BEEN ABSOLUTELY AMAZING PANG WHAT YOU'VE BEEN ABLE TO DO HERE.

I DON'T EVEN KNOW WHERE TO START.

YOU HAVE SO MANY DIFFERENT VARIETIES HERE.

BUT LET'S START WITH WHAT'S AROUND US.

; OKAY.

; BEHIND US YOU HAVE I THOUGHT WOULD BE PRETTY MUCH UNKNOWN HERE IN THE FRESNO COUNTY AREA BUT YOU HAVE BANANA TREES.

THIS IS KIND OF AN EXPERIMENT YOU STARTED HERE RECENTLY.

>> CORRECT.

>> AND HAS IT BEEN SUCCESSFUL OR IS STILL A LEARNING PROCESS?

>> STILL A LEARNING PROCESS.

BECAUSE LIKE I TALK BEFORE I'M NOT A GRADUATE STUDENT.

SO EVERYTHING I JUST LEARN BY EXPERIMENT.

>> EXACTLY.

AND SO MUCH OF WHAT YOU'VE DONE HERE THERE IS NOTHING EVEN REMOTELY IN A BOOK THAT TELLS YOU HOW TO GROW THIS STUFF.

IT'S JUST BY TRIAL AND ERROR.

PEOPLE LIKE MICHAEL HELPING YOU FIGURE OUT HOW TO DO IT RIGHT.

>> YES.

YES.

>> AND TALK ABOUT A DIFFERENT CONTINENT.

IT'S A VERY HIGH HUMIDITY BECAUSE OF THE HUMIDITY FROM THE TUNNEL HERE.

IT'S A COMPLETELY DIFFERENT ENVIRONMENT BUT ITS AN ENVIRONMENT YOU MADE TO BE ABLE TO ACCOMMODATE THESE CROPS.

WELL MICHAEL LET'S TALK ABOUT SOME OF THE INCREDIBLE CROPS WE HAVE AROUND US.

AGAIN I DON'T KNOW WHERE TO START.

LET'S START WITH WHAT YOU HAVE HERE IN YOUR HAND.

>> WHAT I HAVE HERE IS PASSION FRUIT.

>> PASSION FRUIT.

>> PASSION FRUIT.

THIS IS A YELLOW VARIETY.

THERE ARE SEVERAL VARIETIES OF PASSION FRUIT.

THE PURPLE ONE AND GREEN ONE.

THIS IS THE YELLOW ONE.

>> AND MICHAEL ONE OF THE MOST AMAZING THINGS ABOUT PASSION FRUIT IS THE FLOWER THAT'S PRODUCED.

>> IT'S VERY PRETTY >> THERE'S NOTHING ELSE I'VE EVER SEEN LIKE IT.

IT'S FOR AN ACTUAL CROP IT'S JUST ABSOLUTELY BEAUTIFUL.

I'VE ACTUALLY I'M PREPARED HERE.

I'VE GOT A KNIFE.

YOU WANT TO OPEN UP THAT PASSION FRUIT.

I KNOW IT'S NOT QUITE RIPE.

>> YEAH, IT'S NOT QUITE RIPE >> RIGHT NOW WE'RE IN MID NOVEMBER.

TYPICALLY THIS A CROP THAT COMES OFF TOWARDS THE END OF THE DECEMBER AND JANUARY.

>> WELL, ACTUALLY THIS IS RIPE LOOK AT THAT.

>> IS THAT SOMETHING I CAN ACTUALLY TASTE RIGHT NOW?

>> OH YEAH GO AHEAD.

YOU KNOW IT'S -- >> IT'S A DIFFERENT FEEL.

>> IT'S A WONDERFUL TASTE.

IT'S SWEET AND SOUR.

>> VERY SWEET.

>> SOME PEOPLE MAKE THIS GRIND THIS AND TURN IT INTO ICE CREAM.

>> INTO ICE CREAM?

>> YEAH.

>> I LOVE IT'S ALMOST TOO SWEET.

IT'S GOT A FLAVOR TO IT.

>> WOW.

SMELLS GOOD.

HERE, HERE TRY THIS ONE.

SEE WHAT YOU THINK.

>> THIS IS A WHITE FLESH GUAVA.

THEY CAN GET MUCH BIGGER THAN THIS.

>> UP TO 4 POUNDS.

>> UP TO 4 POUNDS?

>> BIGGEST PIECE LIKE 4 POUNDS.

TRY THAT ONE.

>> SEE, I THINK THESE ARE ABSOLUTELY AMAZING.

LOVE THE FLAVOR OF THEM.

MICHAEL, I'M GOING TO DROP THIS ON THE GROUND AND MOVE TO ANOTHER UNUSUAL FRUIT.

I'M NOT SURE WHAT THIS IS.

IT'S A BEAN OF SOME KIND THAT YOU'RE ALSO GROWING IN HERE.

>> YEAH.

THIS IS A MORINGA BEANS.

>> MORINGA BEANS.

OUT OF THE STOCK HERE WE DON'T WANT THE PULP.

WE'RE JUST LOOKING FOR THE SEEDS INSIDE?

>> THE SEEDS, YES.

>> THAT'S WHAT THEY LOOK LIKE WHEN THEY'RE TAKEN OUT OF THE PLANT.

THAT'S NOT HOW I WANT TO EAT IT.

I WANT TO EAT IT WHEN IT LOOKS BARE LIKE THIS RIGHT HERE.

WE HAVE SEED THAT HAS HAD THE BROWN TAKEN OFF.

ACTUALLY PRETTY WELL EXPOSED.

TALK ABOUT HOW THESE ARE USED BY THE INDIVIDUALS THAT EAT THEM.

>> WELL, YOU KNOW THEY WOULD USE THE SEEDS HERE AS A MEDICINAL TO CLEAN YOUR IMMUNE SYSTEM.

PEOPLE USE THAT IN OTHER COUNTRIES USE THAT TO PURIFY THE WATER.

YOU CAN GO ONLINE AND READ ABOUT THIS.

>> WE ALSO HAVE PAPAYAS HERE.

PAPAYAS ARE ABSOLUTELY AMAZING THE WAY THEY GROW.

WHEN YOU TALK ABOUT JUST THAT ONE STALK.

HOW MANY PAPAYAS ARE ON THERE... >> PROBABLY 50, 60.

>> WOW, SO YOU'RE TALKING A LOT OF WEIGHT ON THOSE TREES TREES AND THEY'RE SO DISTINCTIVELY DIFFERENT.

BUT THE REAL MAIN FRUIT YOU GROW IS A JUJUBE.

AND A JUJUBE IS COMPLETELY DIFFERENT THAN WHAT MOST INDIVIDUALS KNOW WHAT IT IS.

I COMPARE IT TO PROBABLY THE TEXTURE OF A DRY APPLE.

>> A CHINESE DATE.

>> A CHINESE DATE.

OKAY I LOVE THEM.

THEY'RE FLAVORFUL AND PULPY.

THEY HAVE AN INCREDIBLE TASTE... >> VERY SWEET.

JUJUBES COMES IN 4 OR 5 VARIETY THAT CAN GRWON IN THE VALLEY HERE.

WHAT YOU HAVEN THERE IS THE SHERWOOD AND ANOTHER ONE IS THE GA866.

THAT CAME OUT MAYBE 5 OR 6 YEARS.

>> IS THAT THE LITTLE LONGER ONE.

>> YES, THE LONGER ONE.

>> SEE THAT'S MY FAVORITE.

>> MY FAVORITE TOO.

>> THESE CAN HAVE..THIS IS A PURE BROWN LOOK BECAUSE WE'RE LATE IN THE SEASON.

>> THEY'RE READY.

>> YEAH, THIS IS VERY RIPE.

BUT IN THE HARVEST TIME THEY CAN HAVE SOME GREEN AND SOME BROWN AS PART OF THE TEXTURE THERE.

>> YEAH THE SPACIAL YOU SEE THE DIFFERENT COLOR THERE.

>> NOW PANG, WE'VE TALK ABOUT SOME OF THE CROPS I'M SURE THERE IS A LOT MORE THAT YOU GROW, BUT WHERE DO YOU END UP SELLING ALL THESE?

>> I SELL IT TO DIRECT WHOLE SELL IN SAN JOSE AND SAN FRANCISCO.

>> OKAY, SO YOU GO TO THE BAY AREA FOR THE MARKET.

AFTER THIS PEOPLE ARE GOING TO WANT TO FIND YOU TO GET SOME OF THE SPECIAL PRODUCTS THEMSELVES.

NEED TO BE ABLE TO FIND IT DOMESTICALLY.

BECAUSE MOST OF THE STUFF IS IMPORTED IN AND NOT PICKED AS RIPE AS PANG IS PICKING IT.

WELL GOOD I WANT TO THANK YOU GUYS SO MUCH FOR SHOWING ME THIS INCREDIBLE FARM.

AND GIVING ME A LITTLE BIT MORE KNOWLEDGE ABOUT THESE DIFFERENT VARIETIES WE HAVE HERE IN THE SAN JOAQUIN VALLEY.

>> THANK YOU FOR BEING HERE.

>> THANK YOU I APPRECIATE IT.

>> THANK YOU VERY MUCH.

(MUSIC PLAYING) >> I HAVE FOUND MY WAY OUT TO CHERTA FARMS NEAR DEL RAY.

WITH ME I HAVE OWNER, TZEXA LEE.

TZEXA THANK YOU FOR JOINING ME.

I'M HERE TODAY TO VISIT FOR YOU 2 SPECIFIC CROPS.

2 CROPS THAT I'M GOING TO BE HONEST I NEVER EVEN HEARD OF UNTIL I CAME OUT TO YOUR PLACE TODAY.

THAT'S MOQUA AND OPO.

AND WE'RE GOING TO TAKE ONE BY ITSELF AND WE'RE GOING TO GO THROUGH IT.

LET'S START WITH THE MOQUA.

YOU WANT TO PICK ONE OF THE MOQUAS UP?

>> THIS IS THE MOQUA.

>> AND CAN YOU EXPLAIN.

MOQUA IS ACTUALLY A TRANSLATION.

WHAT IS THE TRANSLATION?

>> THE WORD MOQUA IS IN CHINESE AND "MO" IS THE HAIR.

"QUA" IS THE FRUIT.

>> SO HAIR FRUIT.

>> SIMILAR AS FUZZY SQUASH.

>> WE LOOK AT IT AS AN UNUSUAL NAME.

BUT ACTUALLY IT'S JUST A TRANSLATION TO ENGLISH.

>> IT'S A TRANSLATION TO FUZZY SQUASH.

>> FUZZY SQUASH.

SO AS WE LOOK AT THIS FUZZY SQUASH.

THIS IS A MOQUA THAT'S READY TO BE EATEN, READY TO BE HARVESTED.

>> THIS IS THE BIGGER SIZE WE HAVE.

>> THIS IS THE BIGGER SIZE.

>> AND THIS IS A SMALLER SIZE.

SO IT HAS TO BE BETWEEN FROM THIS SMALL SIZE TO THIS BIGGER SIZE.

BIGGER THAN THIS IS HARD TO SELL SELL.

>> GOT IT.

IT GROWS ON YOU HAVE A NICE TRELLIS SYSTEM THAT YOU GROW THIS ON.

WHEN DO YOU TYPICALLY PLANT MOQUA?

>> OUR USUAL TIME IS MID MARCH.

>> MID MARCH AND ITS JUST GETTING WARM ENOUGH DO YOU HAVE TO PUT IT INSIDE A HOT HOUSE AT THAT TIME?

PAST FROST ENOUGH THAT YOU DON'T HAVE TO WORRY ABOUT IT?

>> WE'RE PAST.

THE REASON WHY I SAY MID MARCH NORMALLY WE HAVE LAST FROST IN THE MID MARCH.

SO SOMETIMES WE HAVE ON THE 15th.

SOMETIMES THE 20TH AND SOMETIMES THE 25TH.

>> THIS IS A PLANT YOU TYPICALLY CARRY THROUGH OCTOBER?

>> UNTIL THANKSGIVING.

>> UNTIL THANKSGIVING.

UNTIL THE FROST HITS.

SO IT'S DEFINITELY A DIFFERENT YEAR.

SO FROM THE TIME YOU PLANT IT IN MID MARCH AND ITS STARTS CLIMBING THROUGH THAT AND I'M SURE YOU'RE DOING A LOT OF HAND WORK TO MAKE SURE IT GOES UP THAT APPROPRIATELY.

HOW LONG DOES IT TAKE TO GROW UNTIL HARVEST TIME?

>> IT TAKES ABOUT 2 AND A HALF MONTHS.

>> 2 AND A HALF MONTHS.

>> TO GET TO THE FRUITING.

>> IT'S A GORGEOUS FLOWER.

MOQUA IS A VERY PRETTY YELLOW FLOWER.

DOES IT TAKES BEES FOR POLLINATION TO MAKE SURE IT POLLINATES.

>> YES.

>> AND WHAT ABOUT FOR THAT CROP ARE THERE A LOT PEST PRESSURES A LOT OF DISEASES THAT YOU HAVE TO WORRY ABOUT?

>> FOR MOQUA THERE ARE 2 THINGS THAT WE HAVE TO WATCH OUT FOR.

ONE IS THE AFHID.

>> YEAH.

>> WHAT WE'RE REALLY CONCERNED IS WHEN IT GETS MITES.

>> SO APHIDS AND MITES ARE YOUR BIG ONES.

BUT MITES ARE THE BIGGER CONCERN.

>> MITES IS THE BIGGEST CONCERN.

>> NOW WHEN WE TAKE A FRUIT OF THIS SIZE WHICH YOU SAY IS THE BOTTOM SIZE OF READY TO BE HARVESTED THERE.

HOW LONG FROM THE FLOWER TO THIS SIZE?

HOW LONG DOES IT TAKE?

>> IT TAKES ABOUT A WEEK.

>> A WEEK THAT'S IT?

>> IT TAKE ABOURT A WEEK.

>> IT'S A LOT LIKE A ZUCCHINI IN MY BACK YARD THAT GROWS SO FAST.

>> IF YOU MISS PICKING ONE DAY.

>> IT MIGHT BE TOO BIG WHEN YOU COME BACK.

>> WE HARVEST ABOUT EVERY 2 OR 3 DAYS.

>> MOQUA HOW DO I EAT IT?

IF I WANTED TO TAKE THIS HOME.

WHAT'S THE WAY YOU WOULD LIKE ME TO MAKE IT THAT IS EASY TO DO SOMETHING WITH AND AT THE SAME TIME ENJOY IT?

>> THE MOST EASY THING YOU DO YOU PEEL IT, PUT IT IN WATER, YOU BOIL IT, UNTIL ITS SOFT.

YOU PUT IN THE REFRIGERATOR AND DRINK THE JUICE AS TEA.

AND YOU EAT THE MEAT AS A REFRESHER OR AS A SNACK.

>> JUST SOMETHING TO COOL DOWN WITH.

WOW OKAY.

>> THAT'S THE EASIEST THING.

THE OTHER NEXT IN LINE IS THAT YOU PEEL IT, YOU CHOP AND MAKE A STEW.

>> MAKE A STEW OUT OF IT.

OKAY.

THAT SOUNDS EASY.

I HAVE TO TRY THAT OUT.

>> IF YOU WANT TO INCREASE FLAVOR THROW LEMON GRASS AND THROW IT IN THERE.

>> A COUPLE PIECES OF LEMON GRASS, OKAY.

AND TZEXA THE OTHER REASON I'M HERE IS TO TALK OPO AND WE HAVE A GORGEOUS EXAMPLE OF AN OPO HERE.

SO LET'S BEGIN WITH, WHEN DO YOU PLANT AN OPO?

>> I PLANT AT THE SAME TIME.

>> SAME TIME.

>> ONCE I SAW THIS YOU CAN SEE THAT THEY ARE NOT VERY BIG.

ABOUT THE SAME SIZE.

>> VERY SIMILAR.

>> SO THE HARVEST WOULD START.

IF I START THE HARVEST THIS ONE I CAN CONTINUE THE HARVEST.

>> ABSOLUTELY >> AND 2 OR 3 DAYS DEPENDING ON THE WEATHER.

IF IT WAS HOT THEN WE HARVEST ON THE 3rd DAY.

IF THE WEATHER IS COOLER THE 4th AND THE 5th DAY.

>> AND WE GOT TO SEE OPO HARVEST GOING ON.

SO IT'S REALLY BASIC.

WHEEL BARROWS GOING DOWN.

THE INDIVIDUALS THAT ARE HARVESTING ARE SKILLED AT LOOKING AT WHAT NEEDS TO BE HARVESTED WHEN.

AND AS YOU SAID.

IF YOU WAIT ONE DAY TOO LONG YOU MISS THE OPPORTUNITY TO PICK IT BECAUSE IT GROWS SO FAST.

AND WE TALKED A LOT OF HAND LABOR ALL THE WAY THROUGH THE HARVESTING TO THE ACTUALLY PACKING OF THESE.

YOU WRAP THEM IN PAPER TO MAKE SURE YOU PROTECT THE OUTSIDE.

THEY'RE VERY SENSITIVE.

IT'S A CROP THAT TAKES A LOT OF HAND LABOR.

THE ONE THING I WANTED TO DO IS I ACTUALLY GOT TO TASTE OPO FROM THE FIELD.

I FIGURED YOU KNOW WHAT LET'S CUT ONE OF THESE THINGS OPEN TO SEE WHAT THE INSIDE LOOKS LIKE.

BECAUSE IT'S SOMETHING I CONSIDER TO BE SIMILAR TO LIKE A CUCUMBER FOR EXAMPLE.

IT TASTES LIKE A CUCUMBER.

IT HAS A LITTLE BIT MORE OF A THE FLAVOR TO WHAT A CUCUMBER HAS.

IT'S A SOLID FRUIT GORGEOUS FLAVOR THERE.

THE WAY YOU TOLD ME TO TRY THIS FIRST OFF IS JUST TO PEEL IT ON THE OUTSIDE.

AND THROW IT IN THE REFRIGERATOR AND BECOMES A NICE COOL SNACK WHEN YOU WANT SOMETHING COOL TO SNACK ON THERE THERE.

AGAIN IT'S VERY EASY THERE.

AND THE ONE THING I WANT TO END WITH TZEXA IS, WE'RE TALKING ABOUT THESE VERY UNIQUE CROPS STUFF THAT MOST PEOPLE DON'T KNOW IS GROWN IN THE VALLEY.

WHERE CAN YOU FIND IT LOCALLY?

AVAILABLE IN SPECIALTY MARKETS?

>> IF YOU GO TO ALL THE ORIENTAL GROCERY STORE YOU SHOULD FIND THEM.

>> THE ORIENTAL GROCERY STORE WILL HAVE THESE AVAILABLE.

SO AGAIN, MOQUA AND OPO ARE TWO OF THE MORE DISTINCTIVE CROPS WE GROW HERE IN THE VALLEY.

I THANK YOU SO MUCH FOR HAVING ME ON YOUR FARM TOADY AND SHARING A WHOLE A ALOT MORE ABOUT THESE CROPS THAT I KNEW NOTHING ABOUT.

THANK YOU SO MUCH.

>> I WELCOME YOU COMING HERE.

>> I APPRECIATE IT THANKS.

(MUSIC PLAYING) >> I'M NEAR DOWNTOWN FRESNO AT THE FRESNO ECONOMIC OPPORTUNITIES COMMISSION AND WITH ME I HAVE CATERING COORDINATOR, OOT TIYAAMORNWONG.

THANK YOU FOR JOINING ME OOT.

>> YOU'RE WELCOME.

>> WELL LET ME BEGIN WITH YOU'VE BEEN HERE AT EOC FOR 5 YEARS CORRECT?

>> YES, CORRECT.

>> HOW DO YOU BECOME THE CATERING COORDINATOR?

I'M SURE YOU LIKE COOKING?

; I DO LIKE COOKING AND I USED TO BE IN THE RESTAURANT BUSINESS.

I OWNED A RESTAURANT PACIFIC SEAFOOD RESTAURANT AND THEN YOU KNOW THE LAST 5 YEARS BEFORE I CLOSED THE RESTAURANT I BEEN DOING THE CATERING AND THEN I HAVE A LOT OF CUSTOMERS.

SO WHEN I CLOSED MY RESTAURANT I COME HERE TO BE THE COORDINATOR AND THEN I HAVE A LOT OF MY CLIENTS THAT FOLLOW ME TO HERE.

>> GOT IT.

>> A LONG TIME AGO I TAUGHT 2 SEMESTER IN CLOVIS COOKING THAI FOOD OVER THERE.

>> COOKING THAI FOOD.

THAT'S WHY I FOUND YOU.

YOU'RE THE EXPERT FOR A COUPLE CROPS THAT MOST PEOPLE AREN'T FAMILIAR WITH BEING AROUND HERE IN THE CENTRAL VALLEY.

>> YES.

>> WE'RE TALKING PAPAYA AND MOQUA.

I GOT TO SEE HOW BOTH THESE ARE GROWN HERE LOCALLY.

BUT YOU'RE GOING TO HELP ME COOK THEM BECAUSE THAT'S A DIFFICULTY THAT A LOT OF PEOPLE DON'T KNOW WHERE TO START.

>> OKAY.

>> SO LET'S START WITH PAPAYA.

WHAT DO WE DO WITH PAPAYA?

>> THE MOST FAMOUS OF THE PAPAYA IS THE THAI PAPAYA SALAD CALLED SOM TUM.

>> AND HERE IN AMERICA A LOT OF TIMES PEOPLE THINK OF THE PAPAYA'S ON THE RIPE SIDE.

BUT YOU'RE GOING TO SHOW ME TO USE THEM ON THE GREEN SIDE.

>> YOU WANT ME TO START RIGHT NOW?

>> YES, LET'S GET STARTED HERE.

>> START WITH THE PAPAYA.

>> AND THIS PAPAYA, HOW DID YOU MAKE IT LIKE THIS?

>> I PEEL IT AND USE THE KNIFE.

>> OKAY.

> I AFTER I PEEL IT I USE THE KNIFE AND THEN I CHOP, CHOP, CHOP.

> OKAY.

> SLICE IT.

AND THEN... >> THAT LOOKS LIKE JUST PLAIN GARLIC THERE.

>> PUT A COUPLE OF THE GARLIC IN HERE.

THE SPECIALTY THING IS -- >> HAVING THE RIGHT STONE BOWL.

>> YES.

AND THEN YOU DO THIS.

>> YOU CRUSH UP THAT GARLIC.

>> THAI CHILI PEPPER.

>> THAT LOOKS PRETTY MIGHTY HOT FOR A PERSON LIKE ME.

>> [LAUGHING] YOU KNOW MAYBE JUST A COUPLE OF THEM.

AND THEN YOU BRUISE IT A LITTLE BIT.

>>THAT'S SCARING ME A BIT.

THAT LOOKS HOT THERE: THOSE ARE SIMPLE GREEN BEANS.

>> JUST SIMPLE GREEN BEANS OR YOU CAN USE THE LONG BEANS.

YOU KNOW THE ASIAN LONG BEANS.

>> ABSOLUTELY.

>>YOU MUSH IT UP THERE.

>> MUSHING IT.

>> AND THEN YOU ADD THE TOMATOES.

>> THOSE LOOK LIKE GRAPE TOMATOES THERE.

>> AND THEN JUST EVERYTHING BRUISE IT TOGETHER LIKE THIS.

>> WOW OKAY.

>> AND THEN AFTER THAT YOU PUT THE PAPAYA IN HERE.

>> YOU PUT THE PAPAYA.

>> PAPAYA.

AND MIX THAT UP.

>> AND MIX THIS THING UP.

USUALLY YOU SEE IT YOU'RE USED TO THE SPOON AND THEN YOU MOVE AND THEN -- >> KEEP MUSHING IT.

>> KEEP MUSHING IT OKAY.

>> AND THEN YOU KNOW.

>>THIS IS FUN.

THIS IS A DIFFERENT WAY OF MAKING A SALAD THEN I'M USED TO SEEING.

>> EVERYTHING NEED TO BE BRUISED.

AND AFTER THIS YOU USE THE FISH SAUCE.

>> AGAIN THIS IS FISH SAUCE WHICH IS SOMETHING I'D NEVER HEARD OF BEFORE UNTIL I CAME -- >> FISH SAUCE.

THE ASIAN PEOPLE, THE THAI PEOPLE, THE VIETNAMESE PEOPLE USE THIS.

THEN YOU PUT THE FISH SAUCE AND LIME JUICE.

>> LIME JUICE RIGHT ON TOP THERE.

>> USUALLY THE AMOUNT OF THE LIME JUICE AND THE FISH SAUCE IS ABOUT THE SAME AND THEN YOU ADD A BIT OF SUGAR.

>> ADD THE SWEETNESS TO IT.

>> ADD THE SWEETNESS.

>> SPRINKLE SUGAR OVER THE TOP OF IT.

MIX IT UP AT THAT POINT.

>> MIX IT BACK UP.

YEAH.

>> WELL OOT, YOU'RE GETTING THE AWARD FOR THE MOST EXHAUSTIVE SALAD I'VE HAD.

THIS IS DEFINITELY NON-TRADITIONAL FOR ALL OF US.

I THINK THAT'S WHY ITS SO EXCITING... >> I THINK THAT'S ON THAT.

AND YOU CAN FINISH PREPPING IT.

>> AND WHEN IT COMES TO THE INGREDIENTS SIDE OF IT VERY SIMPLISTIC.

THIS IS SOMETHING MOST OF US -- WITH THE EXCEPTION OF THE PAPAYA SOMETHING WE'LL FIND LOCALLY AT OUR GROCERY STORE.

PAPAYA IS MORE COMMON PLACE IN SPECIALTY STORES TODAY.

BEAUTIFUL DISPLAY OF SALAD THERE THERE.

>> IF IT'S FOR THE THAI STYLE.

THE THAI STYLE ALWAYS PUT THE PEANUT ON THE TOP.

>> OKAY.

ADD CRUNCHINESS TO IT.

>> IF ITS THE LAOS THEN THEY DON'T PUT THE PEANUTS.

THEY PUT PICKLED FISH OR SOMETHING YOU KNOW HERE.

>> THIS IS A THAI SALAD.

>> THIS IS A THAI SALAD.

>> GORGEOUS THAI SALAD.

AND OOT THE ONE THING I LIKE TO DO ON MY SHOW IS TASTE WHAT WE COOKED.

I'M GOING TO HAVE TO GIVE THIS A TRY HERE.

I'M LOOKING FORWARD TO THIS.

I'VE CHEATED BEFORE I TASTED THE SALAD BEFORE.

I HAVE FRIENDS THAT MADE IT FOR ME.

>> TOO HOT?

>> IT'S BORDERLINE.

IT'S HOT.

>> TOO HOT [LAUGHING].

>> BUT THE GREEN MANGO IS SO GOOD .

AND IT'S SOMETHING THAT I DON'T THINK THAT MOST OF US WOULDN'T THINK OF EATING GREEN MANGO.

>> PAPAYA.

>> THAT'S RIGHT I KEEP SAYING MANGO.

GREEN PAPAYA.

DON'T WANT TO EAT A GREEN MANGO.

>> GREEN MANGO THE SAME THING.

>> YOU CAN DO THE SAME THING WITH MANGO.

>> YEAH.

>> I LEARNED SOMETHING NEW TODAY.

THIS IS FANTASTIC OOT.

WE'RE GOING TO MOVE ON TO ANOTHER RECIPE NOW.

YOU'RE GOING TO BE DOING SOMETHING WITH MOQUA WHICH AGAIN IS A CROP THAT MOST FOLKS THAT ARE WATCHING THE SHOW HAVEN'T SEEN BEFORE.

I'M GOING TO MOVE STUFF OUT OF THE WAY AND WE'RE GOING TO SEE HOW TO DO MOQUA HERE.

SO I'M GOING TO PULL THIS BIG GUY OUT OF THE WAY.

>> THIS IS MOQUA.

>> THIS IS OUR GORGEOUS MOQUA.

I LEARNED THIS IS ON THE BIG SIDE OF MOQUA.

THEY HAVE THEM ANYWHERE FROM THIS SIZE TO THIS SIZE.

THAT'S YOUR MOQUA THERE.

>> THIS ONE WE CUT THE MOQUA INTO LIKE THIS.

I COOK THIS BOIL IN THE WATER TO SOFT SOFTEN A LITTLE BIT.

>> HOW LONG DO YOU COOK IT FOR APPROXIMATELY?

>> JUST A LITTLE BIT SOFT.

AND THEN I HAVE THE CHICKEN THAT I CUT IT UP AND THE GARLIC AND OYSTER SAUCE AND THIS IS THE BEAN CURDS IT COME IN THE PACKET.

>> THAT'S JUST BASIC CHICKEN BREAST THAT YOU CUT UP.

>> YEAH.

>> GARLIC AND OYSTER SAUCE.

>> OYSTER SAUCE.

>> THIS IS RICE.

>> THIS IS THE BEAN CURD.

IT COMES IN THE PACKET LIKE THIS THIS.

YOU PUT IT IN THE WATER UNTIL IT'S SOFT.

AND THEN I CUT IT.

NOW YOU CAN JUST START FRYING.

>> YOU PUT ALL THE STUFF IN A PAN.

>> YEAH.

>> THERE WE GO.

>> AND WE'RE GOING TO START COOKING RIGHT HERE.

FIRST THING YOU USE THE PAN AND YOU PUT THE GARLIC IN.

>> AND THEN YOU ADD THE CHICKEN.

>> YEAH.

>> THEN THE CHICKEN IS DONE.

THEN YOU CAN ADD THE YOU KNOW >> THEN THE CHICKEN IS DONE.

THEN YOU CAN ADD THE YOU KNOW THE MOQUA.

ADD THE MOQUA IN HERE.

AND THEN THE OYSTER SAUCE IN HERE.

AND HERE THIS IS THE FINISHED PRODUCT.

IT LOOK LIKE IN HERE.

AND HERE THIS IS THE FINISHED PRODUCT.

IT LOOK LIKE THIS.

>> WELL OOT, THIS LOOKS FANTASTIC.

I'M GOING TO GRAB MY FORK AND GIVE IT A TRY.

I'M GOING TO BE SELFISH.

I'M GOING TO START WITH THE MOQUA.

THAT'S WHAT THE SHOW IS ON.

AND I'VE NEVER TASTED MOQUA BEFORE.

AND I HOPE IT'S NOT MY LAST TIME EATING MOQUA.

THAT'S FANTASTIC.

>> IT'S SOFT AND SWEET.

>> THERE'S A GOOD TASTE TO IT.

IT'S SHOCKING.

I DIDN'T KNOW WHAT TO EXPECT.

IT HAS A FIRMER TEXTURE THAN A SQUASH.

A MORE DISTINCTIVE FLAVOR THAN A CUCUMBER OR A ZUCCUNI OR ANYTHING ELSE.

OOT, YOU'VE DONE ONE OF THE MOST DISTINCTIVE FLAVORS THAT I'VE HAD ON THE SHOW BEFORE.

THANK YOU FOR SHARING YOUR RECIPES WITH ME TODAY.

>> YOU'RE WELCOME.

; AND I HOPE YOU WILL JOIN ME NEXT TIME FOR VALLEY'S GOLD.

VALLEY'S GOLD.

(MUSIC PLAYING) >> PRODUCTION FUNDING FOR VALLEY VALLEY'S GOLD IS PROVIDED BY.

>> EVERYONE ENJOYS GETTING TOGETHER TO LAUGH, TO TALK AND MOSTLY TO EAT.

IT SOUNDS SO SIMP LE BUT THE REALITY IS IT TAKES A LOT OF HARD WORK TO FEED US.

THE NEXT TIME TO SIT DOWN TO EAT REMEMBER TO THANK OUR FARMERS.

GAR TOOTELIAN INC.

SINCE 1949 800-696-6108.

>> MYERS WATER BANK AND WILDLIFE PROJECT.

A WATER SOURCE AND REGIONAL PROGRAM.

AN EDUCATIONAL EXPERIENCE THAT TEACHES STUDENTS ABOUT WATER AND WILDLIFE.

>> FOR MORE THAN 60 YEARS BRANDT HAS BEEN A SUPPLIER OF AGRICULTURE SPECIALTY PRODUCTS.

FORMALLY MONTEREY AG RESOURCES.

BRANDT PROVIDES SUSTAINABLE SOLUTIONS FOR CONVENTIONAL AND ORGANIC GROWERS.

BRANDT WE'RE PROUD TO CALL THE VALLEY HOME.