Like a growing number of Rogue Valley restaurants, Fulcrum Dining writes its menu from what's freshest at farmers markets.
"I just want there to be the least amount of steps from when things are harvested to when they're eaten," says Fulcrum co-chef and -owner Gabrielle Rysula.
A few steps — literally — separate Rysula from dozens of her fellow farmers-market vendors. As soon as Rysula and partner Chad Hahn park their mobile kitchen at the market, Hahn starts shopping.
The Applegate residents say they favor Applegate farmers such as Barking Moon, Blue Fox and Whistling Duck. But at a recent Medford market, Fulcrum purchased green beans from Sams Valley's Bigham Farms and potatoes and tomatoes from Rogue River's Runnymede Farm.
Those vegetables — often organic — complement organic, locally grown whole grains; cage-free eggs from Applegate's Kurth Family Farms; and pork raised on pastures near Philomath.
Fulcrum focuses less on whether every ingredient is organic and more on whether it's a product the chefs personally would eat. The name, Fulcrum, reinforces the ethic of balance.
"We look for that in our meals," says Rysula.
And ordering gourmet meals from a food truck adds appeal for some customers familiar with the hip street-food scenes in larger cities.