Twice a month we take a look at local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we highlight the sixth episode of season two, in which host Lisa Prince highlights In Good Heart Farm in Clayton and Chef Chad McIntyre of the former Market Restaurant in Raleigh.
“Sliced, diced, mashed, grated or fried – there’s not much you can’t do to the versatile potato,” said Lisa. In this episode she visits with Ben Shields and Patricia Parker, owners of In Good Heart Farm, to learn a little about their Johnston County farm and about picking and storing the perfect potato.
Ben suggests looking for potatoes that are blemish-free, firm to touch, no dark or brown spots, and no sprouts. Potatoes should be stored in a cool, dry place like a cabinet or closet.
Lisa visits Ben and Patricia to learn a little about what it is like to start a new farming business, how produce is grown in a hoop house or high tunnel and about the farm’s community-supported agriculture program. Lisa then samples a few potato recipes with Chef Chad McIntyre of the former Market Restaurant. Although the Market Restaurant is now closed, Chef Chad will be the head chef at Person Street Pharmacy Cafe, which will feature fast causal gourmet and should open soon.
- 2 large potatoes (3 cups)
- 1 cup rice flour
- 2 eggs
- ½ cup milk
- 1 teaspoon salt
- 2 teaspoon pepper
- 2 to 3 tablespoons vegetable oil for pan frying
- blueberry crème fraiche
- chopped green onion for garnish
Using a box grater, grate the potatoes into a large bowl. Add eggs and milk, and season with salt and pepper. Mix until well blended. Add the rice flour in batches, blending after each addition until the mixture is the consistency of pancake batter. Let the mixture rest for a few minutes. Heat a cast iron skillet and add the oil. When hot, add the potato mixture by spoonfuls and spread it out to create the size latke you prefer. Let the latke fry in the hot oil for two to three minutes until set and browned, then carefully flip and continuing cooking until golden brown and cooked through. Garnish with blueberry crème fraiche and chopped green onion.
Blueberry Crème Fraiche
- ¼ cup fresh blueberries
- 1 cup sour cream or crème fraiche
- salt and pepper to taste
Blend the blueberries into the sour cream, crushing the berries slightly. Season with salt and pepper to taste.