You Say Tomato and I say Tamato.


You Say Tomato and I say Tamato.

Even here, in the cool wet summer of 2016 on the coast, it is Tomato season. Fresh Tomato the words evoke a sort of reverence for those of us who grew up in the hotter Midwest. I have very visceral memories of those tomatoes of childhood gardens; midwestern soil warm beneath my bare feet, the smell of the plants so strong that you nearly swoon. Holding a tomato in both hands, smooth and warm.  At my grandparents house, big slices on the plate at lunch time, sprinkled with salt and for the adults pepper. Sometimes the thunderstorm rains and blazing sun combined to cause the taunt skins to come bursting open. We loved the cracked ones, those we then got to huck at the road - my brother Bob yelling some sort of grenade appropriate holler while doing so. Splat! We hated having to search for big tomato worms, their bloated fat greenness also smelled of tomatoes, and made much smaller splats on the road. 

Moving to the Northwest I met a different kind of tomato. The plants coddled and covered. Warmth created with visqueen covered hoop houses. Not so much the problem of volunteer plants coming up in unexpected places in the garden. In the Northwest tomatoes are a frail princess, rather than a robust pirate Queen. 

And yet each year our intrepid farmers put forth all the effort needed to bring us boxes filled with their jewel like beauty. Michael McKee of Willow Grove Garden once told me a story of how the plants in his greenhouse were destroyed by late frost, then flood and then burned by an unexpected hot day while they were away at a farmers market. The plants sprang back from the roots and that year he ended up with double the plants, because he had replanted expecting the worst. They had more tomatoes than they could give away. This I see as evidence that the spirit of Queen Tomato has recognized the dedication that the McKees have offered to the altar of Tomato over the years.

2016 is a bit different - no plagues have smited his greenhouse this year.  Farmer McKee and the other Scorcher favorite farmers are bringing us their tomato bounty right now.  This is the time of year to partake of the splendor that is the fresh ripe tomato. (Or of roasted cherry tomatoes smeared on bread. ) The time is now to eat tomatoes until you don't even want to look at one, well until next year.



Sow A Seed Farm Visit

We had the pleasure of spending an hour with Danny of Sow a Seed Farm. Driving up, we were all greeted by the sounds of inquiring honking geese and scattering chickens. Danny Muller, resident farmer, greeted us with a smile and cheerfully showed us around his beautiful farm.

Located in Seaside, Sow a Seed is a small scale organic farm created by Danny Muller, a self taught farmer and Seaside native with an obvious natural green thumb. His impressive layout of chicken coops and greenhouses showcased budding greens, many of which could eventually make their way into various Blue Scorcher dishes such as the side salad and fritatta.

Danny has been farming on the side for 5 years. When asked what brought him to it, he stated “I actually just like watching stuff grow, maybe even more than eating it, I guess.” Danny has had a few helpers over the years, but does the majority of the work himself; that is, when he has time away from his primary job as carpenter and father. It seems the green thumb may run in the family—his daughter loves to get her hands dirty in the soil, and eats the greens right off the stems.

Outside of farming, Danny likes to climb trees and has even found time to build a treehouse in his spare time. He also plays guitar. He has tried his hand at beekeeping but shakes his head at the difficulty. He stated with an exasperated smile “I’ve gone through nine hives!”

Before leaving Sow A Seed, we looked into the greenhouse to see hundreds of budding salad greens. “Those are your greens coming along!” Danny exclaimed.

The next time you eat your fritatta or salad at The Scorcher, feel proud that you are supporting a local organic farmer that is passionate about bringing his farm straight to your plate!

Thank you Danny for your warm welcome.

Sow a Seed provides fresh organic produce to The Blue Scorcher, The Firehouse Grill and perhaps 14th Street Coffee in the near future. For anyone who may want to buy his greens, he states that he may be at the Seaside Market this year with a booth; however, he is not certain yet.


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Making Cardamom Bread With Beth

Beth Kandoll, has quite the following for her amazing braided cardamom bread (also known as pulla), her pies and many other treats. Beth can be seen working busily away in the back of the bakery, especially around holiday time when special orders come in. It was a pleasure to spend a bit of Saturday morning watching Beth make her famous breads!

Watch our video of Beth at work making her cardamom bread!

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Magazine Rack

The Blue Scorcher Magazine Rack

Here at the Scorcher, we are famous for our eclectic magazine selection. We have a wide array of titles that cannot be found anywhere else in our area. Karmen, a Scorcher owner has been ordering magazines for quite some time now. We carry magazines on a wide variety of topics such as pets, farming, and cooking—just to name a few. Below is a list of magazines titles that can be regularly found on our magazine rack.


Earth Island Journal


Urban Farm


Mother Earth News



Heirloom Gardener



Wooden Boat



Vegetarian Times


Lucky Peach

Best Vegan Recipes

Bon Appetit

Living Without’s Gluten Free

Nourish and Heal

The Art of Eating




Green Craft

Home and Garden

Atomic Ranch

Victorian Homes

Mollie Makes




National Geographic





The Sun

The New Yorker

The Atlantic



Eastern Philosophy


Shambala Sun





The Surfer’s Journal

Bird Watching Digest


Modern Dog


Best Friends




Provincetown Arts


Art Ltd.

Art Forum

Professional Artist




Hip Mama



Bring Tea for the Tillerman

Question: What is your title here at the Scorcher?

Dave: I call myself “The Tillerman,” You know “bring tea for the tillerman, steak for the son?” No, actually you can just call me “administrative” or “bookkeeper in training.” I share the duties of closing the till with Karmen.

Q: How did you start working at the Scorcher?

Dave: My daughter, Rachel works here, too and she needed a backup in the evenings so she could take care of her daughter (my granddaughter), Zoe. And, so I volunteered to help her out, and here I am!

Q: What do you like about the Scorcher?

Dave: Oh, it’s nice. You know, nice people, good food. It’s a Co-op, which is nice. Joe is a good guy to work around.

Q: What’s the best thing to eat there?

Dave: I’m going to get a shirt that says “I’ll work for oatcakes.” I like the breakfast burritos, but I’m trying to cut back. However, the oatcakes have always been a favorite.

Dave Douglas is a retired fisheries biologist from Oregon Department of Fish and Wildlife. He is a regular programmer at KMUN, Friday late nights at 10p.m. He wonders if he is the oldest employee, but he hasn’t gotten around to asking.



Welcome to our new blog!

Welcome to The Blue Scorcher Bakery and Cafe's new blog! Please visit us often to check out the delicious things we're cooking up including fun behind the scenes videos, farm visits and interviews, interviews with Scorcher workers,news on our art wall, our unique magazine display and events!