Archive for the ‘Vegetable’ Category

Going to the Mexican restaurant, South at the Pybus Public Market in Wenatchee has introduced me to the idea of using cream sauce in Mexican cooking. Whereas before I would have thought red sauce versus green sauce and that’s the end of it, I now think of cream sauce in reference to Mexican food.

The other day when I was there for lunch I had the Puebla enchilada – vegetarian – and it was quite yummy although the zucchini wasn’t cooked all the way through. Lunch Menu: http://www.southleavenworth.com/lunch-pybus.html And it had two sauces – a light green sauce and then a light cream swirled over the top. Which of course inspired me to take my own risks and mix the two.

Behold my vegetarian cubed potato, onion, garlic, green pepper and chard enchiladas, which were pronounced quite edible by the toughest taste tester around : )



The green sauce is of course La Victoria, but inside I added a cream sauce made of roux, whipping cream and a little Mexican sour cream. I used Feta cheese since I had it lying about – I had intended to make watermelon and feta salad but never did, I just ate the watermelon! – and I wasn’t in the mood for the whole “helmet of cheese” Mexican experience. The feta and the cream sauce merged well with the potatoes and the green sauce and the olives on top added a bit more protein. Further proof that eating veg isn’t a death sentence!

Remember, eat your veggies!


I started with two large potatoes, cubed and par-boiled

Sauteed one large white onion and one green bell pepper

added two cloves of garlic

added one large leaf of Swiss Chard

For the sauce: I used 2 Tb butter and about 1 Tb flour, about half a pint a whipping cream and a large spoonful of Mexican sour cream. Into that I put ground Oregano and Cumin and it quickly thickened. I didn’t let it get too thick since it would bake for a while anyway.

After that was done, I poured a little bit of the La Victoria green enchilada sauce in the bottom of the sprayed baking dish, and used the Don Pancho “golden” tortillas which are corn + flour to hold the ingredients. I stuffed each tortilla with potatoes, the sauteed vegetable mix, feta cheese and a little cream sauce. Over the top I poured the green sauce and then tossed on sliced black olives and the last bit of feta.

Baked at 350 for 40 mins.

It was awesome!




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Dear Veggie Lovers,

Wow. This year has gone super fast! It was just May last week, right? I mean, the Farmers Market just went — zip! And now we are down to the final two…..

In case you haven’t heard, this may be the last year for the Wenatchee Valley Farmers Market at the foot of 2nd St. Next year, hopefully, we will be at the newly remodeled – and open – Pybus Public Market. Here’s a sketch of what the artists think it might one day look like:

Right now though, it looks like this:

It will be an interesting transformation to watch.

Can they do it by May 1, 2013?

We shall see!

For more information on the project, go here.

See you Saturday, Oct. 20 at the Wenatchee Valley Farmers Market!

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Hey all,

In case you have not seen the July 2012 Wenatchee Business Journal, I thought you’d like to know we were covered. In fact, we are on the cover!

Here’s the link to the story http://wbjtoday.com/main.asp?SectionID=2&subsectionID=45&articleID=2005

It just goes to show you – it pays to eat your veggies!

Dave Lawrence with a Flicker Farm leek.

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Dear veggie lovers,

I’ve eaten kale – in several different varieties – for years. Years! But until recently I hadn’t heard of “kale chips,” the new and cool way to eat it. And it seemed as though once I’d heard about it, the subject came up over and over and over again, though no two people do them exactly the same way.

Invariably, at every Wenatchee Valley Farmers Market, someone comes up to the stand to buy kale, and says they are going to take it home to make kale chips. Older folks, young people, they all know about this phenomenon. A lot of them make it in the oven but we had a lady last Saturday who said she makes it in the food dehydrator!

So this begged the question, what are kale chips? And then, how do they taste? Are they good? Truthfully it sounded … odd. I’ve heard of toasting coconut, sure, and even nuts, and I’ve dehydrated peppers in the oven. (Dave has also made “dashboard dried tomatoes”). But sucking the water out of kale and calling it a treat? A green leafy vegetable? Wouldn’t that be weird?

Nah! It’s better than it sounds, believe me. It’s actually pretty damn good!

It’s also easy to make. The Food Network has this basic recipe for Crispy Kale Chips:


  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling


Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.


Siberian kale chips roasting.

This works out great – but we turned the oven up to 300. It still cooks for about 20 mins, but you gotta watch the little buggers. Also, some recipes say to turn them halfway through. You can turn them or not. It doesn’t matter much to the final product. One tip though: don’t just drizzle the oil on, massage the oil into the leaves with your hands to make sure they are well coated. Then, bake away.

What you end up with when you remove the kale from the oven is this:


Green, crunchy, slightly salty – chips – for lack of a better word. And though they are more delicate than actual potato chips, they taste almost as good. Really! They satisfy a salt craving and I dare you to eat just one. Really. It ain’t gonna happen.



Now, some folks will tell you to only use Scotch Kale for the chips, and others stick by Siberian. Try them both – we sell both of course! – and see if you find a difference.

And not everyone does them in the oven or uses the same seasonings. The lady that makes them in the food dehydrator uses nutritional yeast for flavor, so experiment. Be creative. The basic necessary ingredients are oil and salt. And kale, of course.

As if we needed more evidence that kale is the wonder food!

Eat your veggies!

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Dear Veggie Lovers,

Do many of us ever stop and think back to the origins of agriculture itself as we bite into an apple? Shockingly, the practice of sowing, cultivating and harvesting crops has only been around a short time in comparison to the Earth – scientists tell us Earth was formed 4.5 billion years ago – and to man (homo sapiens sapiens to be specific) who’s been around for about 200,000 years – crop cultivation started a mere 10,000 years ago.

Yep, just 10,000 years. 

What were our humanoid ancestors doing before this time for food? Probably hunting, fishing, and writing bad checks at the supermarket. :p


Homo sapiens sapiens – he’s got the hang of the dirt, all right!

You’ll notice that the number 10,000 coincides nicely with the emergence of what scientists refer to as the first civilized city: Jericho, which is about 8,000 years old. At Jericho they grew wheat and barley and probably – I’m saying it’s certainly possibly, maybe even likely, but not for positive – the world’s first farmers market began there.


Jericho looking a bit worse for wear.

No, it wasn’t in Wenatchee. I know we all think life originated here, but no such luck!

I do remember though as a little girl that the Wenatchee Farmer’s Market used to be held on the loading dock of the Wenatchee Museum and Cultural Center. Yes, I’m that old – and before you ask, no, I don’t remember the moonshiners, but I’ve heard tale of them…

Anyway, put down that coffee cup for just a second and send your brain back 10,000 years – just for fun, but don’t let it stay too long – then snap it right back to present. Right back here, with the fruit growers, the backyard gardeners, aunt Judy with her tomato pots, and uncle Fred with his apple tree in the backyard. Too many numerous small local growers to count. How did they all get here and what took them so dang long? Well, it took a lot of time and perseverance just to grow that head of lettuce in your fridge, and a lot of very smart people.


Lettuce be thankful for our lettuce!

Kind of gives you a different perspective on what farming is all about when you think about it, doesn’t it?

See you at the Wenatchee Valley Farmers Market on Saturday, May 19th.

Eat your veggies!

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Hi all,

We have just 10 more days until the start of the 2012 Wenatchee Valley Farmers Market! Can you believe it?

Just an update – Flicker Farm is now listed on the NCW EAT site under the “Food Search” tab located here.

If you haven’t already checked out EAT you are sure to find it an excellent source for locally gown food. They even have some recipes ready for your summer eating needs.

I’ve been drooling a bit over these wine and fruit ice pops from SHAPE Magazine. Don’t they look yummy for a hot summer day? Maybe after a hike? Or just out on the back porch after dinner?


I wonder if you could put kale in that….

See you at the Market on May 19th!

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Dear Veggie Lovers,

I’ve been meaning to write a post about winter gardening for a while, but it looks as though I’ve waited nearly too long. Though the days are still chilly, most of the snow in Wenatchee is gone, and as any good gardener knows, snow is the key to successful winter gardening.

In fact, it’s better to have snow than simply freezing temps. Last winter, the Wenatchee area saw severe cold snaps in November 2010 and February 2011 that damaged fruit trees at higher elevations.

Kale, collards, cabbage, and other traditionally cold-hearty crops also died in the home garden. All that was left to eat was the spinach!

But this year, we got enough snow cover during the coldest part of the winter — knock on wood — that helped most of the cold crops breeze right on through. Right now, we have kale, carrots, beets, leeks, and yes, even spinach out there thanks to the season’s earlier snow cover. Here’s how it looked in the home garden back on January 22nd, 2012:

Digging leeks from under the snow, Jan. 2012.

A good find! Leeks for leek-and-potato soup.

Covering the leeks back up with snow.

Digging carrots from under the snow and mulch, January 2012.

A few nice carrots for a small bit of work and lots of pre-planning.

With careful preparation and mother nature’s cooperation, home gardeners can basically “store” their winter crops right out in the field, and dig them up when needed.

And boy are they yummy! Tonight, we had beetroot casserole for dinner – a very filling meal from a Russian cookbook called:

The Food and Cooking of Russia by U.K. author, Lesley Chamberlain

I highly recommend the dish if you happen to like beets. The intersection of beet flavors with sour cream and lemon is distinctly Russian, and makes one want to reach for the vodka bottle on a cold winter’s night.

Dancing not included. 🙂

But on a more serious note, more interest in winter gardening is good for local growers and veggie lovers too. All across the country (do a Google search and you’ll be amazed at what you find) winter’s farmers markets are gaining in popularity. Here’s a recent article on the All You Can Eat blog at the Seattle Times on the subject.

I say, if Indianapolis, Chicago and Milwaukee can do it, then certainly Wenatchee and the surrounding areas can as well, can’t they?

Then everybody could enjoy some fresh beet root all winter long!

Happy eating.

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