We visited Stokes Farm today and got some beautiful tomatoes to make ketchup. Making ketchup with great tomatoes has become our summer tradition. We also got some potatoes, bibb lettuce, and peaches. Then we went to DiPiero’s Farm and got chicken from Goffle Road Farm and some local strawberries. We made curry chicken burgers inspired by a recipe from Clean Eating, and ate them with lettuce wraps instead of buns. We had the potatoes with our homemade ketchup.
The finished dish - and it was delish!
Pretty red potatoes from Stokes Farm
Spices for the ketchup - there’s mustard powder, allspice, and ginger
Beautiful tomatoes from Stokes Farm
The ketchup cooks down for 10-20 minutes, then we pureed it using an immersion blender. You could put it in a regular blender or food processor instead.
“Real” ketchup - notice it’s not bright red! So easy and so delicious - you can really taste the vinegar, capers, and spices.
You have to have something sparkly while you’re cooking! This is a new Cava I tried, Bogatell. It’s on the dry side, with hints of pear. Great alone or with dinner!
Don’t get pre-ground turkey or chicken! Cut breasts into pieces, then put it in the food processor with your other ingredients.
Pulse until mixed together and the chicken is chopped up but not mushy. It should look a little chunky, not like a paste. You can use a scoop to put the burgers in a pan, then just press lightly on them to make a patty.
These burgers stay moist thanks to grated onion and apple. The curry powder gives them great flavor. You can use chicken or turkey.
A flavorful, light, farm-to-table meal!