Yard to Fork was founded in 2016 by Jason Perdichizzi, a culinary farmer, with a passion to grow beautifully landscaped edible gardens and educate others on the benefits of homegrown foods.
Our team of master gardeners and designers are focused on helping the Sacramento community further learn and grow in the art of edible landscapes through our custom designed gardens that fit any front yard, backyard, or something in between. We strive to take the guesswork out of gardening and provide the education that many are missing when it comes to a bountiful harvest each season.
Jason Perdichizzi
Founder & Lead Designer
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.
Favorite food to grow
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!
Favorite food to prepare
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.
Urban Farmer tip
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!
Garden Design Tip
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.
Jeremy Pearson
Lead Urban Farmer
Jeremy has been working in horticulture for over 10 years. He is a UC Master Gardener and is certified in Permaculture Design from Merritt College and the Oakland Permaculture Institute. Having worked all over the industry, from nurseries to living walls to bamboo propagation to small farms, he finally found a calling where ecology, edible gardening and education meet, while working with middle and high school students. It was the opportunity to coach clients in their own edible gardens that brought Jeremy to Yard to Fork, and he likes nothing more than to empower someone with knowledge and skills, and then see them succeed!
Favorite food to grow
There's nothing quite like watching large, heirloom slicer tomatoes ripen on the vine. Hot peppers of any kind are also a favorite, both for making hot sauce and because they're just so attractive in the garden, like waxy bouquets of color!
Favorite food to prepare
I love making fermented hot sauce from all the garden's hot peppers. I once learned an incredible recipe from a chef friend, and once I tried it, I always had to have a bottle on hand!
Urban Farmer Tip
Make sure to keep adjusting your irrigation timer based on the weather over a given season. The more precise you are with water output as temperatures and conditions change, the better your plants will respond. Never assume that you can set it once and forget it!
