« More Tidbits | Main | It's Official »

31 October 2005

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341bfb4053ef00d8345e21eb53ef

Listed below are links to weblogs that reference The Chef's Farmer: Peter Jacobsen:

Comments

Sounds like you had a lovely day at Jacobsen Farm. Brilliant photos, as always. I can't believe he said the farm isn't looking "very beautiful" now - what must it look like when he thinks it's looking good? Those crosnes sure look interesting, and I'd love to have tasted the figs! Ahhh, it must be good to be Thomas Keller!

Tana,
I never doubted for a moment you were the only one who could do this extraordinary farm the justice it deserves with your beautiful photos and wonderful written description.

Dr Peter Jacobsen,
Your attention to detail and passion for your craft is without a doubt comparable to Chef Keller's himself.
Thank you for allowing Tana a glimpse of your amazing farm and letting her share it with us all.
Inspiring story is a understatement.
Robert Rymarz
AKA Robert40

What an exquisite way to spend a day. I think I'd rather visit the farm than the restaurant. Thanks for letting us see the place through your lens.
G.

The visit was delightful, Peter was wonderful, the persimmons were fabulous. My favorite photo you didn't post, Tana, the persimmons hanging from the arbor! Everyone needs to go take a look at the rest of the photos. Really special. And now that I've had my chocolate, I would REALLY like to have that fig, since I can get chocolate any old place, but a fig like THAT one....priceless!

Thank you, Brett and Greg, for seeing what I see.

Cynthia, I will add some photos to the "Beautiful Farms" gallery, okay? And will include the hanging persimmons one.

Thanks for stopping in, all of you.

What a wonderful set of re-experiences.

I'd like to re-try figs and persimmons, having has sweetness/texture issues with both previously. I really like the grated frozen fruit trick.

I'm still trying to scrape my jaw up off the carpet. I'm agape. Stunning!
("Texture issues." Hah!)

Beautiful photo of a ripe Hachiya, it's rare to see them so.

And the frozen trick is an interesting one because "freezing" is a way of "cooking" and so this helps with speeding up the ripening process as well as creating a gorgeous delicious texture.

Thank you for being on this mission to visit farms, it's a passion of mine and I feel priviledged to have so many amazing farmers in my life.

An inspiring post...I'm so hungry now!

If you want more fig experience, I have about 250 varieties in San Diego.

Thank you for this wonderful walk through Mr. Jacobsen's tasty hidden Eden. I fear my future has been greatly influenced during these minutes of reading and dreaming.

The comments to this entry are closed.

My Photo

Start reading from the beginning:

Google this blog.





  • WWW
    Small Farms Blog

• • • • • visitors • • • • •