Archive for August, 2011

Jacketed potatoes

Dear veggie eaters,

One half of Flicker Farm – Dave – has come up with an idea that might just take off here in Wenatchee. During the winter months, he’d like to sell “jacketed” potatoes on the street corner.

What’s a “jacketed” potato? Well, it’s a baked one of course!

Here’s one that looks yummy, with just butter on top:

Mmm is that a sprinkle of salt and pepper I see? Looks marvelous.  Dave says they sell them on the street corner in England all the time. So why not here? The hot dog guy has been doing very well, so why not pull up next to him and offer a spud to go with the banger?

And here I thought they only sold this on street corners in England:

fish and chips

Well, alongside the Indian food that is.

So, I started thinking about condiments. You’ve got your usual – ketchup, mustard, brown mustard, scallions, sour cream, crumbled bacon bits, butter, salt, pepper – and then you’ve got your more unusual. Take a look at this potato from an Istanbul street vendor:

I think that’s got a bit of everything including the kitchen sink! That could feed two people quite easily – 0r maybe just one hungry produce grower…

‘course, someone’s got to grow the potatoes!

So drop us a note here or on Facebook at Flicker Farm and tell us what you’d want to put on your street side hot and ready-to-eat potato!

Happy eating!


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Dear veggie eaters,

Local cookbook author Morgan Fraser has offered the following recipe for your upcoming tomato explosion – where they ALL ripen at once! Morgan’s cookbook is called, Savoring Chelan: Pairing Local Wines with Regional Recipes. You can order the book from Amazon.com here.

And here’s a shot of Morgan with her book!

Morgan and her cookbook at Hastings.

Heh, heh. I’m sure she’ll be glad to see that! (She might even throw a tomato at me!)

But, without further ado — here’s the recipe:

Spicy Tomato Soup

Prep time: 15 Minutes

Cook time: 1.5 Hours

Serves up to 8

12-15 fresh garden tomatoes (about 3 pounds)
1 small can tomato paste
Olive oil
Tapatio, or your favorite hot sauce
Salt and pepper
1/4 cup butter
2 large shallots or half a red onion, finely diced
4 cups chicken stock
1 cup cream or whole milk
Fresh garden basil

Preheat oven to 400°F. Start your largest pot boiling with water. Score the bottom of the tomatoes and drop in boiling water for 15-20 seconds, followed by a minute or so in cold ice water. Remove from ice bath and peel off skins. Cut in half and place cut side up on a rack and baking sheet to go in oven. Drizzle each tomato with olive oil, a shake or two of salt and pepper, and a good dash of your hot sauce, depending on your preferred level of heat; you can also add more later. Roast the tomatoes for about an hour. Remove and let cool.

While the tomatoes are cooking, begin heating a large pot; I prefer a 7-quart Dutch oven. Sauté shallots for a few minutes until they begin to turn translucent, then add tomato paste and stir for a few more minutes. Add chicken stock and cream, bring to a boil, reduce heat and simmer for about 10 minutes. Add roasted tomatoes and cook for a few more minutes.

Transfer to a large food processor or use an immersion blender and blend until smooth. For those who like a creamier texture, run the soup through a strainer.

Ladle into bowls, garnish with a lot of fresh basil and serve.

Recipe Tips

Using an immersion blender makes this recipe a breeze.

You can skip roasting the tomatoes by substituting canned stewed tomatoes.

Ripe, locally grown produce greatly improves the quality of this dish.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Shane Collins, winemaker at Tsillan Cellars Winery.

Tsillan Cellars is located at 3875 Hwy 97A, Chelan, WA 98816. Stop in and see them on your next visit, and thank Shane for the wonderful recipe!

Bon appetit!

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