who’s your farmer - ellington...

FALL 2016 • SAVOR THE GORGE 1

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Who’s your

FARMERI N S I D E

2 FALL 2016 • SAVOR THE GORGE

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EDITOR

Janet [email protected]

PUBLISHER

Chelsea [email protected]

ADVERTISING MANAGER

Jody Thompson [email protected]

ADVERTISING REPRESENTATIVES

Suzette Gehring • Kirsten Lane

DESIGN

Lisa [email protected]

CONTRIBUTING WRITERS AND PHOTOGRAPHERS

Kathy Watson, Kacie McMackin, Ben Mitchell, LisaAnn Kawachi,Trisha Walker, Patrick Mulvihill

CONTACT US

Hood River News419 State Street

PO Box 390Hood River, Oregon 97031

541-386-1234www.hoodrivernews.com

Savor the Gorge is published twice a year in June and September by Hood River News. No part of this publication may be used without written permission by the publisher. ©2016. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us.

LOCATIONSPick up your FREE

Savor The Gorge publication Hood River News, 419 State Street

Hood River, Oregon 97031

The Dalles Chronicle, 315 Federal Street The Dalles, Oregon 97058

About the cover: Trina McAlexander, Mt. View Orchards

Photo by Ben [email protected]

Thank you to Gorge Grown Food Network for contributing to and supporting this publication.

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Our mission is to bring ourcustomers fresh, natural foodswith an artisan's touch whileupholding our belief in local,organic and non-geneticallyengineered foods. We believe inwhat we do and are proud tobring the same quality to ourcustomers as we bring toour own family's table.

M-F 7:30-3:30, Sat & Sun 8:00-3:[email protected] D Cascade Ave. Hood River, OR(inside Mall 202) (541)308-0246

LOCAL, ORGANIC AND MADE FROM SCRATCH IN HOOD RIVER, OR

Be a part of the CRUSH experience as renowned

winemaker and Hood River native Rich Cushman

takes you on a winery experience from vine,

to glass.

Tickets: $40 for individual,$75 a couple

Free for all Wine Club membersTickets can be purchased via

EventBright. vinetoglass.eventbrite.com

Call 541.386.3026 or visit our Facebook pagewww.facebook.com/vientowines for more information

CONTENTS 5 EDITOR’S NOTE

6 FRESH BITES

8 MT. VIEW ORCHARDS 10 WINES WITH FALL DISHES

18 COOKING WITH KIDS

20 GRASSLAND TO TABLE

24 WHO’S YOUR FARMER

26 Q&A: DICKEY FARMS



One of the things I love about fall is hunkering down in the kitchen to do some “real” cooking. Summer seems to be all about barbecues and al fresco meals on the go — which is great during that season. But as the days begin to get shorter and crisper, I relish the chance to spend more time in my kitchen. Which is why I’m excited about the story in this issue

by Kathy Watson on what some of our local winemakers are cooking in their own kitchens this time of year (page 10). As they dive into harvest season and crush, many of them are feeding not only their families but winery and vineyard staff as well. And from the recipes they’ve provided, it’s clear that making wine isn’t the only thing they’re good at.

Writer Trisha Walker introduces us to another Gorge farmer who’s good at many things (page 8). Trina McAlexander recently moved back to the Hood River Valley to

take over her family’s farm, Mt. View Orchards in Parkdale — becoming the third generation to work the family’s fruit orchards. Along with continuing the farm’s long-held u-pick tradition, McAlexander has embraced changes at the traditional farm in order to keep it viable. She spearheaded the construction of an open-air pavilion and surrounding landscaping on the farm to create a beautiful venue for weddings as well as farm-to-table events. She’s also added blueberries and flowers to the farm’s u-pick offerings; created a rapidly-growing CSA which she hopes will have 100 members by next year; and has begun making cider commercially. She does all of this while working as a psychiatric mental health nurse for the Center for Living. It’s all part of what she calls her “intentional” plan to maintain her farming life in the modern era. I call it inspirational.

There are more interesting stories in this issue, including a look at a couple of different ways naturally raised beef finds its way to your plate; an easy yogurt cake recipe to make with your kids; and a Q&A with Laurie Walker from Dickey Farms in Bingen. Join us in savoring this harvest season in the Gorge.

— Janet Cook

EDITOR’S Note


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FreshBITES

Produce by Season in the Gorge

FRESH TASTE AND VARIETYProduce picked and eaten at the height of ripeness has

exceptional flavor and is packed with nutrients. Also, local farm products are chosen for the best flavor, not for their ability to withstand extended travel.

SUPPORTS THE LOCAL ECONOMYBuying locally keeps your money circulating within your

community, supporting economic prosperity in the Columbia Gorge.

SUPPORTS FAMILY FARMERSFamily farmers who sell their products through national and

international distribution chains receive little profit due to the cost of transport and advertising. When you buy from local farmers, the farmer receives a larger portion of the food dollar.

PROTECTS OPEN SPACE AND FARMLANDEconomically viable farms are a necessity if we are to keep the

pastoral views of the Columbia Gorge. Supporting local farms helps ensure that the beautiful farmland surrounding our communities will remain into the future.

BUILDS COMMUNITYWhen you buy directly from the farmer, you have the opportunity

to ask about their farming practices or just socialize over a juicy ripe peach or a fresh ear of corn.

PROTECTS NATURAL RESOURCESFood traveling through our current distribution system is resource

intensive. The average food item grown and eaten in the United States has traveled 1500 miles.

Six reasons to support

your local farmer

Fill Your Pantry The second annual “Fill Your Pantry” farmers’ market will take place at the Rockford Grange (4250 Barrett Drive, Hood River) on Nov. 5 from 2 to 6 p.m. The special market provides a way for Gorge residents to stock up for winter with storable food products grown by local farmers. Locally-pro-duced staples available for purchase in bulk include potatoes, onions, garlic, root crops, winter squash, grains, beans, cornmeal, meat, honey, cheese, dried herbs and teas, preserves, pickles, kombucha and more. The event includes food storage and preservation demonstrations, educational materials, kids activities and live music. For more informa-tion, go to rockfordgrange.net.

Harvest Dinner Gorge Grown Food Network hosts its annual Harvest Dinner at Mt. View Orchards in the Hood River Valley on Oct. 2. The event a classic farm dinner featuring a four-course meal pre-pared by Chef Ben Stenn of Celilo Restaurant & Bar. The evening will begin with a cocktail hour featuring appetizers and locally-crafted beer from Logsdon Barrel House & Taproom. Dinner will highlight an array of seasonal produce and savory local meat raised in the Gorge, served family style with an assortment of preparations, including vegetarian courses. Local wine will be served with each course. Live music will be provided by Bridgid’s Cross. The event is a fundraiser for the nonprofit Gorge Grown Food Network, which works to build a thriving local food system in the Gorge. Tickets are available at gorgegrown.org, or call 541-490-6420.

APPLESASIAN PEARSBASILBEANSBEAN SPROUTSBEETS BOK CHOYBROCCOLIBRUSSELS SPROUTSBURDOCK CABBAGE CARROTSCAULIFLOWERCELERIAC

CHARDCIDERCOLLARDSCORNCUCUMBERSCURRANTSEGGPLANTFIGSGARLICGOURDSGRAPESHAZELNUTS

HERBSKOHLRABIMELONSMUSHROOMSMUSTARDSONIONSPEARSPEPPERSPOTATOESPUMPKINSQUINCERADISHES

RUTABAGASSALAD GREENSSPINACHSHALLOTSTOMATOESTURNIPSWALNUTSWINTER SQUASHMUSHROOMSMUSTARDSONIONSPEARSPEPPERS

POTATOESPUMPKINSQUINCERADISHESRUTABAGASSALAD GREENSSPINACHSHALLOTSTOMATOESTURNIPSWALNUTSWINTER SQUASH


The Art of the Feast The Pacific Northwest is a food-lover’s paradise, and nowhere is that more evident than in the Columbia River Gorge. The Columbia Center for the Arts in Hood River gives the subject an artful nod in its October exhibition, The Art of the Feast, which celebrates the vast variety of produce, wine, beer, ciders and other foods grown and produced in the Columbia Gorge. For the exhibition, the gallery will be staged as a series of dining rooms, with each room set for a dining experience that includes both 2D and 3D art — from linens to ceramics, glass to silver, two dimensional wall art to self-standing sculptures — all revolving around the theme of food. The exhibition is curated by Kathy Watson and Bonnie Taylor. It runs Oct. 5-30, with an opening reception Oct. 7 from 6 to 8 p.m. For more information, go to columbiaarts.org.

Harvesting our Stories Arts in Education of the Gorge, Gorge Grown Food Network and Celilo Restaurant create a collaborative project focused on food The common thread of agriculture unites the coun-ties in the Gorge. Agriculture is more than the primary economic driver in our communities. Farms and orchards spread out over our land like a patchwork quilt, each with a unique history of the families who first planted the crops decades ago, and the families who have traveled thou-sands of miles to harvest the crops that sustain us today.Ironically, some of the very families that work the orchards and fields experience food insecurity. In the counties of the Columbia Gorge, 225,000 tons of fruit is harvested annually. Yet in this land of abundance, one in three people worry about where their next meal is coming from, while one in five actually miss meals. In Hood River County alone, 30 percent of people who receive federal food benefits still do not have enough food to eat. The FISH

Food Bank serves an average of 400 individuals/families a month. To bring attention to the issue of food insecurity and to preserve and share the stories of agriculture, a collabora-tive project between Arts in Education of the Gorge, Gorge Grown Food Network and Celilo Restaurant has paired five visual artists with farmers from Hood River, Wasco, Sherman, Jefferson, Wheeler and Gilliam counties. The artists began visiting the farms during the summer, meet-ing with the farmers and learning about the land, crops and relationships that are cultivated there. Artists asked probing questions about farming practices, farm history, food systems and food insecurity that have helped them create a work of art inspired by the farm. The project culminates in an art show, dinner and conversation about food security led by a facilitator from Oregon Humanities at First Friday in downtown Hood River on Oct. 7. One section of the street will become the cen-terpiece of the event. Several farm tables will be placed together in the middle of the street, beautifully set for “Dinner on Oak Street,” creating an installation of actual dinner guests, eating dinner prepared by Chef Ben Stenn of Celilo Restaurant. The food for the dinner will come from the farmers who have participated in the project, and the dinner guests will be those people who are actively involved in agriculture and food security in the community—including farmers, farm workers, artists, the mayor, OSU extension, Gorge Grown Food Network and Providence Hospital. The five works of art will be on display during the street feast and conversation. In addition, documentary filmmaker David Hanson is making a film of the project, which will be screened at the Hood River County Library in Novem-ber. (The project is funded by an ArtPlace America grant received by Libraries of Eastern Oregon.)

Goldendale Farmers’ Market Hood River Saturday Market Mercado del ValleEkone Park Oak St. Pub Mid-Valley ElementaryN Wilbur Ave, Goldendale, WA 4th & Oak St., Hood River, OR 3686 Davis Dr., Odell, ORMay 9 - September 26 June 6 - September 26 June 20 - September 26Saturdays 9 am - 2 pm Saturdays 10 am - 2 pm Saturdays 3 - 6 pm

Mosier Farmers’ Market Stevenson Farmers’ Market The Dalles Farmers’ MarketDowntown Mosier Courthouse Lawn The Dalles City Park1st Ave., Mosier, OR Hwy 14, Stevenson, WA 5th & Union, The Dalles, ORJune 21 - September 27 June 20 - October 10 June 6 - October 10Sundays 4 - 7 pm Saturdays 10 am - 1 pm Saturdays 9 am - 1 pm

Trout Lake Saturday Market White Salmon Farmers’ Market Hood River Farmers’ MarketTrout Lake Grange Feast Market & Deli May 7 - June 112390 Hwy 141, Trout Lake, WA 320 E Jewett, White Salmon, WA Hood River Middle SchoolJune 27 - September 5 June 23 - September 29 Thursdays 5 - 8 pmSaturdays 9 am - 3 pm Tuesdays 4 - 7 pm June 11 - August 27 Hood River Middle School Thursdays 4 - 7 pm

September 3 - November 19 Springhouse Cellars Thursdays 4 - 7 pm

Taste the difference in fresh local quality.FRESH TASTE AND VARIETY.Produce picked and eaten at the height of ripeness has exceptionalflavor and, when handled properly, is packed with nutrients. Also, localfarm products are chosen for the best flavor, not for their ability towithstand industrial harvesting equipment and extended travel.SUPPORTS THE LOCAL ECONOMY.Buying locally keeps your money circulating within your community,supporting economic prosperity in the Rogue Valley.SUPPORTS FAMILY FARMERS.Family farmers who sell their products through national andinternational distribution chains receive little, if any, profit due to thecost of transport, packaging and advertising. When you buy from localfarmers, the farmer receives a larger portion of the food dollar.PROTECTS OPEN SPACE AND FARMLAND.Economically viable farms are a necessity if we are to keep the pastoralviews in the Rogue Valley. Supporting local farms helps ensure that thebeautiful farmland surrounding our cities will remain into the future.BUILDS COMMUNITY.When you buy directly from the farmer, you have the opportunity to askabout their farming practices or just socialize over a juicy ripe peach or afresh ear of corn.PROTECTS NATURAL RESOURCES.Food traveling through our current distribution system is resourceintensive. The average food item grown and eaten in the United Stateshas traveled 1500 miles. Only 10% of the fossil fuels used in ourworld’s food system actually goes intoproduction. The other 90% goes topackaging, transporting and marketing.FOOD SECURITY AND SELF-RELIANCE.

FRESHProduce by Season

the list you already have

Project1:Layout 1 5/21/2015 3:54 PM Page 1

Goldendale Farmers’ Market Hood River Saturday Market Mercado del ValleEkone Park Oak St. Pub Mid-Valley ElementaryN Wilbur Ave, Goldendale, WA 4th & Oak St., Hood River, OR 3686 Davis Dr., Odell, ORMay 9 - September 26 June 6 - September 26 June 20 - September 26Saturdays 9 am - 2 pm Saturdays 10 am - 2 pm Saturdays 3 - 6 pm

Mosier Farmers’ Market Stevenson Farmers’ Market The Dalles Farmers’ MarketDowntown Mosier Courthouse Lawn The Dalles City Park1st Ave., Mosier, OR Hwy 14, Stevenson, WA 5th & Union, The Dalles, ORJune 21 - September 27 June 20 - October 10 June 6 - October 10Sundays 4 - 7 pm Saturdays 10 am - 1 pm Saturdays 9 am - 1 pm

Trout Lake Saturday Market White Salmon Farmers’ Market Hood River Farmers’ MarketTrout Lake Grange Feast Market & Deli May 7 - June 112390 Hwy 141, Trout Lake, WA 320 E Jewett, White Salmon, WA Hood River Middle SchoolJune 27 - September 5 June 23 - September 29 Thursdays 5 - 8 pmSaturdays 9 am - 3 pm Tuesdays 4 - 7 pm June 11 - August 27 Hood River Middle School Thursdays 4 - 7 pm

September 3 - November 19 Springhouse Cellars Thursdays 4 - 7 pm

Taste the difference in fresh local quality.FRESH TASTE AND VARIETY.Produce picked and eaten at the height of ripeness has exceptionalflavor and, when handled properly, is packed with nutrients. Also, localfarm products are chosen for the best flavor, not for their ability towithstand industrial harvesting equipment and extended travel.SUPPORTS THE LOCAL ECONOMY.Buying locally keeps your money circulating within your community,supporting economic prosperity in the Rogue Valley.SUPPORTS FAMILY FARMERS.Family farmers who sell their products through national andinternational distribution chains receive little, if any, profit due to thecost of transport, packaging and advertising. When you buy from localfarmers, the farmer receives a larger portion of the food dollar.PROTECTS OPEN SPACE AND FARMLAND.Economically viable farms are a necessity if we are to keep the pastoralviews in the Rogue Valley. Supporting local farms helps ensure that thebeautiful farmland surrounding our cities will remain into the future.BUILDS COMMUNITY.When you buy directly from the farmer, you have the opportunity to askabout their farming practices or just socialize over a juicy ripe peach or afresh ear of corn.PROTECTS NATURAL RESOURCES.Food traveling through our current distribution system is resourceintensive. The average food item grown and eaten in the United Stateshas traveled 1500 miles. Only 10% of the fossil fuels used in ourworld’s food system actually goes intoproduction. The other 90% goes topackaging, transporting and marketing.FOOD SECURITY AND SELF-RELIANCE.

FRESHProduce by Season

the list you already have

Project1:Layout 1 5/21/2015 3:54 PM Page 1

more information at gorgegrown.org

FARMERS’ MARKETS OF THE COLUMBIA RIVER GORGE

HOOD RIVER FARMERS’ MARKETMay 7-November 19Saturdays, 9 a.m. to 1 p.m.5th and Columbia parkinglot, downtown

MOSIER FARMERS’ MARKETJune 19 -September 25Sundays, 4 to 7 p.m.1st Ave., Downtown Mosier

THE DALLES FARMERS’ MARKETJune 4 -October 8Saturdays, 9 a.m. to 1 p.m.City Park, Union and E. 5th Street

GOLDENDALE FARMERS’ MARKETMay 7 - September 25Saturdays, 9 a.m. to 2 p.m.Ekone Park, Broadway and Wilbur streets

STEVENSON FARMERS’ MARKETJun 18 -October 8Saturdays, 10 a.m. to 1 p.m.Courthouse lawn, downtown Stevenson

WHITE SALMON FARMERS’ MARKETJune 21 -October 4Tuesdays, 4 to 7 p.m.Feast Market, 320 E. Jewett Blvd, downtown. For more information, go to gorgegrown.org.


Bringing the past into the future at

Mt. View OrchardsTrina McAlexander, a third-generation Hood River Valley farmer, embraces changes in order to maintain the family farm By Trisha Walker

When Trina McAlexander returned to Mt. View Orchards in Parkdale two years ago — the family farm where she grew up — she was excited and grateful to be the third generation to work the land. Her enthusiasm hasn’t waned.“I love it — farming is in my blood,” she said. “I was born to do it and I’m hon-ored to do it.” She learned “the art of farming” from her parents, Lyle and Ruthie McAl-exander, and in particular from her mother, who “cares deeply about growing food for our region,” she said. “It’s an honor to farm beside my mom.”McAlexander calls her mom a “pioneer.” “She can do anything on the farm,” she said. “The old traditional farm wife thing is not what I’m talking about. I’m talking proprietor, owner — career fields typically occupied by men.” McAlexander has made a few changes at the family farm, but has kept the open, friendly atmosphere the same. “Mt. View is known for its u-pick,” she said. “We open up the farm like a big living room — people want to know the face who grows their food, to have a relationship with the farmer.” One such change is the new pavilion and “orchard meadow,” finished in July and host to a number of nonprofit farm-to-table dinners this summer,

for which McAlexander donates its use, and as a wedding venue. And she’s increased u-pick offerings to include a pumpkin patch with Mount Hood as a background, blueberry bushes and flowers — dahlias, sunflowers and hollyhocks — for single bouquets and to supply large events. Sales are not limited to the farm’s fruit stand. Around town, you can find Mt. View fruit in Double Mountain’s peach beer and Solstice’s peach margarita, and Solera’s peach beer and apricot beer. And then there’s Boda’s peach lem-onade and peach and tomato salad. Fresh Start Culinary Institute receives three flats a week for its products. But there are two endeavors McAlexander is really excited about: fermenting cider and her new fruit CSA. Cider has been two years in the making, she said, because of federal and state liquor laws as well as those in the county. As in farming, she’s one of the few female fermenters in the area — both are fields dominated by men. Dubbed “Golden Row” after the farm’s 100-year-old Golden Delicious trees, the cider is being served at restaurants and breweries as well as onsite, allowing patrons to enjoy the cider in the location it was made.


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As for the fruit CSA, “it’s been wildly successful,” McAlexander said. This year, she offered 50 shares; next year, she hopes to increase that to 100. For 16 weeks, members get a generous box of farm-fresh produce that includes cher-ries, apples, peaches, nectarines, blueberries, pluots, plums, apples and pears.The idea came to her last year, during her nightly walk around the farm, when she prays a blessing over the trees. “People care about supporting small farms,” she said. “But not everyone can come to the farm for their weekly box of fruit.” So she brings the fruit to them, and additionally sends out emails with recipes and preservation tips. One of her goals is to not only help people access local food — she donates a lot to youth and scouting groups, food banks and schools — but to teach them to preserve it. She’s started the “Yes We Can” canning group, where she teaches the lost art of canning with her own fruit and equipment. And she’s deeply committed to the Hood River community and her employees. She’s done significant upgrading to her farmworker housing, and is “paying as much as I possibly can to make sure they have dignity and can live in our community and thrive,” McAlexander said. “Social justice — it matters.”She’s also made it a habit to purchase a pig at the county fair each year from a young female farmer. That was how she earned money for college, and now she pays it forward. “I hope to keep it up and rally behind young women considering agriculture,” she said. “There’s an underrepresentation of women in ag, one in 10 farmers or something. I would like to see more of a balancing out of that, to see more young women think, ‘I could be a farmer,’ not have it be so unique and rare for a woman to own a farm and do that for a living.” Although, McAlexander points out, farmers often need second jobs to make ends meet, so she works three days a week as a psychiatric mental health nurse. “You can’t really buy a farm here unless you have an outside job, and I’m grateful to have my part time job at the Center for Living with my lovely colleagues and wonderful patients,” McAlexander said. “It’s positive work we’re doing in the community.” It’s all part of a deliberate plan that allows her to lead this lifestyle. “I can’t farm the way my grandparents did, or even my parents,” she said. “You have to have diversity to make it, you have to be willing to create and come up with ways to pay for your life to be able to make it. People will say, ‘Wow, you have cider, and apples and pumpkins.’ That’s all intentional and part of the plan and strategy to have this same life.”


WINERY CHEFSPAIR THEIR

Wines with Fall Dishes Edited by Kathy Watson

Six stellar Gorge wineries — Hood Crest, Domaine Pouillon, Viento, Wy’East, Maryhill and Aniche — share favorite family dishes, and the wines they love to drink with them. And it’s not the food you might expect.

Once, not that long ago, we believed there was wine food, and there was beer food. Wine food was refined, French maybe, and never spicy. Beer food was the wild, hot, spicy street-food of the world. But all along, winemaking families knew that advice lacked a certain honesty. Because they knew what they ate at home. And when they sat down to enjoy family dinner and a bottle of their wine, it wasn’t pate de foie gras on the plate. No, it was hearty, sometimes spicy fare, the kind of stuff that might help you through a long day of harvest and crush. It was something everyone around the table would love, and something you could fix with a modicum of ease. And so it is that our Gorge winemaking families have shared six such recipes with us, and the wine that they plunk down on the table next to these dishes.

HOOD CREST WINERY, HOOD RIVER Tess and Patrik Barr have always loved serving pizza to guests at their tasting room. In the old days, the pizza oven, built by Patrik in the back yard, just on the other side of the fish pond, was quaint, and the pizza was delicious. Those days are gone. Now, Hood Crest has spread out into a stunning new tasting room, and the pizza oven has a new home. The pizza and wine are just as luscious. “We maintain a certain acid profile in all of our wines which makes them pair well with food,” says Tess. “We chose this classic Italian Super Tuscan blend we call Super Tesscan to go with our very popular classic Italian Margherita pizza. Our 2013 Super Tesscan is a red wine blend of 50 percent Sangiovese, 25 percent Merlot and 25 percent Cabernet Sauvignon, giving it the ability to pair well with the richness of the marinara sauce, the crunch of the wood-fired pizza and the sweetness of our garden grown heirloom tomatoes and savory fresh whole milk mozzarella and kiss of fresh basil. Because tomatoes are high in acidity, we feel you need a medium to high acid wine with soft tannins. The Super Tesscan fits the bill nicely. Other of our wines we could have chosen for a lighter start would be Grenache or Brooklyn Rose.”

Margherita Pizza Hood Crest Pizza Crust 3 1/2 cups flour 1/2 cup cornmeal 1/2 cup Parmesan cheese 3 tablespoons olive oil 1 tablespoon Italian herb blend, fresh or dried 1 1/2 cups water 2 1/4 teaspoons yeast


1 teaspoon sugar1 teaspoon salt Proof yeast in 1/2 cup warm water (not over 105 degrees) with the sugar. Meanwhile add all the rest of the ingredients into a mixer, add the yeast mixture and the other one cup of warm water. Mix until blended and then knead for eight minutes. Let dough rise about an hour, punch down and then refrigerate overnight. Roll into 8-ounce balls, place a drop of olive oil on each one and wrap in plastic wrap and put into a storage bag. Makes three to five 12-inch pizzas. The dough balls can also be frozen for use later.

Hood Crest MarinaraOlive oil2 large sweet onions, chopped6 bell peppers, red and green, choppedSalt 3 heads fresh garlic, peeled and smashedRed wine1 #10 can San Marzano tomatoes2 large handfuls fresh basil1 teaspoon lemon juice Sauté onions and peppers in olive oil until translucent, sprinkle with salt and add garlic and red wine to cover about an inch above vegetables. Bring to a boil, then simmer for 20 minutes. Add toma-toes and basil and simmer another 20 minutes or until desired thickness. Add lemon and then salt to taste if needed. Use immersion blender to smooth out vegetables if desired.

ToppingsFresh whole milk mozzarellaHeirloom tomatoes Fresh basil Let pizza dough balls come to room temperature, and toss or spread to 12-inch circles. Spoon sauce across top and, using a pizza peel, slide onto a pizza stone that has fully heated for 30 minutes in a 500-degree oven. Remove from oven when the crust is crispy and done through. Top with sliced toma-toes, fresh basil and fresh mozzarella.

DOMAINE POUILLON, LYLE, WASHINGTON First comes love, then comes marriage, then comes baby in the baby carriage. The jump-rope song is not far from the fast-paced love affair of Alexis and Juliet Pouillon. A whirlwind romance brought Juliet into Alexis’ winery dream, and as they built it together, two beautiful babies, in rapid succes-sion, joined the winery romp. If you think Juliet has time for extravagant meal preparation, well, that would make her laugh. But her training as a chef helps her bring dinners to the table that match the couple’s luscious wines. This chicken dish, made with a surprising zucchini stand-in for pasta, makes grand use of fall vegetables. Juliet pairs the dish with their 2014 Savoir-Faire, a white blend with 50 percent Grenache Blanc, 30 percent Marsanne, and 20 percent Picpoul Blanc. “The citrus and mineral notes from the Picpoul and Grenache Blanc complement the bright lemon and fresh basil flavors, while the fatty Marsanne elevates the roasted chicken flavors,” says Juliet.

Fresh Garden “Pasta” with Chicken Serves 22 small, firm zucchini, spiralized or thinly sliced in long strips on a mandolin4 tablespoons extra virgin olive oilJuice from ½ lemon1 clove garlic, minced½ cup sweet onion, chopped2 cups shredded chicken (a great way to use up your left over rotisserie chicken)½ cup dry white wineFresh cherry tomatoes 2 tablespoons chopped sweet basilParmesano ReggianoSalt and pepper to taste

After cutting, lightly salt the zucchini. Set aside while placing a large pot of water on the stove to boil. When the water boils, blanch the zucchini for 30 seconds, then run under cold water or place in an ice bath to halt the cooking process. Over medium heat, sauté the garlic and onion in the olive oil. When the onions begin to brown on the edges, add the shredded chicken and continue to cook for about 4 minutes, stirring occa-sionally. Add lemon juice and wine, stir to deglaze the pan. Add the blanched zucchini. Turn off the heat and toss to fully incorporate. Salt and pepper to taste. Divide onto two plates and top with fresh cherry tomatoes, basil and Parmesan.

Juliet Pouillon

Tess and Patrik Barr, Hood Crest Winery.

Photos courtesy of Hood Crest Winery.

Photos courtesy of Domaine Pouillon.


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TOWNMARYHILL WINERY, MARYHILL, WA Every Gorge wine lover has stood in awe on the deck of Maryhill Winery. The view out across the rising wheat fields of the Columbia Plateau across the river in Oregon is spectacular. Maryhill’s owners, Vicki and Craig Leuthold, cherish the same view from their home above the winery. They love cooking in their big kitchen there, often feeding winery workers during crush. Vicki serves this succotash, chock full of fall vegetables, next to a caprese salad and lemon shrimp pasta. She likes to pair it with Maryhill’s Albarino, which she also uses in preparing the dish. “The Albarino accompanies the dish so well with its bright fresh acidity and loads of complex flavors in both the dish and wine,” says Vicki.

Garden Fresh Succotash1/2 lb green beans cut to 1/2 inch lengths5-7 sweet peppers, large diced 1 hot pepper, small diced1 zucchini, large diced3 cloves garlic, crushed4-5 ears of corn cut off cob2-3 tomatoes, dicedJuice of one lemon2 tablespoons butter 1 tablespoon olive oilSalt and pepper1/4 cup Maryhill Albarino

Heat sauté pan until hot, add olive oil and all the vegetables and toss for 4-6 minutes. Add salt, pepper and wine and simmer 3-5 minutes until wine is almost gone. Remove from heat. Stir in butter and lemon juice and serve.

Craig and Vicki Leuthold with Maryhill winemaker Richard Batchelor.

Photos courtesy of Maryhill Winery.


WY’EAST VINEYARDS, HOOD RIVER Keely Kopetz is a busy mom, too, who throws herself into marketing and managing Wy’East Vineyards along with her parents Dick and Christie Reed. During the harvest, when the Kopetz and Reed families are working long hours and doing a lot of manual labor, “we look forward to a protein-packed meal at the end of the day,” says Keely. And one of their favorites is a dish Keely and her husband Pete first tasted years ago in

Florida. As luck would have it, family friend and winery tasting room aficionado Glen Pierce lived in Florida and once saw this dish prepared at the Alessi Market Cooking Class in Tampa. Keely pairs this Cuban Picadillo with a new release for the winery: Reed’s Red Blend, a Pinor Noir-inspired blend. “The wine is a non-vintage and includes our estate grown Pinot Noir and also has some Sangiovese and Zinfandel added, all sourced from local vineyards. The blend was assembled by my parents and me as well as our winemaker Peter Cushman. The idea behind this wine was “friends, food and fun.” It’s a medium-bodied red wine and goes perfectly with this bold dish.” When Keely makes this dish for Pete and their daughter Vinette, they keep it as local as possible, buying the beef locally. “A good friend of mine (and colleague), Sierra Wright of The Pines and I split part of a McDuffee Vineyard cow (he roams freely on the same property as the vineyard) every year.”

Picadillo Alessi Market Cooking Class, Tampa, FLServes 6-8¼ cup olive oil1 green pepper, chopped1 large onion, chopped2 tablespoons chopped garlic1 lb. ground beef

1 lb. ground pork1 teaspoon ground cumin½ cup capers (rinsed)1 pinch oregano1 teaspoon salt1 can tomato sauce (25 oz. – low sodium preferred)1 5 oz. jar stuffed Spanish olives, drained1 cup dry white wine½ cup dry red wine2 tablespoons chopped pimento and/or fresh parsley

Heat oil in the pot you want to use to simmer the recipe in and sauté the onion and green pepper over medium heat for about five minutes. Add garlic and cook another two minutes, stirring constantly. Add and brown both meats and break into very small pieces, stirring constantly. Add tomato sauce, oregano, salt, cumin, capers, olives and wines. Lower heat and simmer for 30 to 90 minutes. Monitor consistency and cover as needed. Just before serving garnish with pimento and/or fresh parsley. Mixture should be a medium thick sauce when ready to serve.

Serve with or over rice. “We use Vigo brand Saffron Yellow Rice. Black beans are an excellent side. We use Rosauers beans from the bulk food aisle,” says Keely.

Wy’East Vineyards, Pete and Keely Kopetz with daughter Vinette, and Christie and Dick Reed. Photo by Stephen Datnoff


VIENTO WINERY, HOOD RIVER Rich and Robin Cushman have planted more than some of the Gorge’s oldest vineyards: they’ve grown a winemaking family. Son Joe and his wife Krista farm 70 acres, and Joe manages vine-yards through his Root and Cane Vineyard Services. Son Peter is Viento’s associate winemaker, and Peter’s wife and chef, Sarah, is Viento’s wine club manager. This dish, Sarah’s creation, “Rocks with our 2014 Dry Riesling,” says winemaker Rich. “The grapes come entirely from our estate vineyard; the vines were 33 years old at this vintage. I make our Viento wines using zero winemaking tricks — just see what the harvest offers us and then get wines to where they want to be,” Rich says. And why the Riesling with the curry? “The vibrant, electric acidity in the dry Riesling brings forward the flavors of lime, tangerine, pear and flint in this deeply flavorful Riesling to partner exquisitely with the classic, deep curry flavors of Sarah’s special curry preparation.”

Thai Seafood CurryCurry Sauce:½ cup fresh cilantro1 cup coconut milk4 green onions, sliced1 thumb-sized piece of fresh ginger, peeled4 cloves garlic2 tablespoons fish sauce1 tablespoon chili powder2 teaspoons cumin2 teaspoons ground coriander2 teaspoons brown sugar½ teaspoon turmeric1 teaspoon fish sauce or shrimp paste1 fresh fresno or serrano chili or other “heat” source to taste: cayenne pepper, sambal or sirachi

Vegetables to add:3 potatoes, Yukon gold, cut into small cubes1 yellow onion, halved and cut into large slices1 green pepper, coarsely chopped2 carrots, cut into diagonal coins

Seafood to add:1 pound of the freshest seafood you love Place the first 13 ingredients for the curry sauce in a large sauce pan, bring to a simmer and use an immersion blender to blend until smooth. In a skillet, gently cook the potatoes, yellow onion, green pepper and carrots in 2 tablespoons vegetable oil. When al den-te, add to blended curry sauce, and heat until vegetables are at their desired doneness. Add fresh seafood of your choice, such as albacore tuna, prawns, scallops or rockfish. Cook until the fish is just done. Serve over jasmine rice, with fresh cilantro accent and a wedge of lime or lemon. Robin and Rich Cushman of Viento with son and associate winemaker, Peter, and his wife Sarah, wine club

manager and Viento chef. Photos courtesy of Viento Winery.


ANICHE CELLARS WINERY, UNDERWOOD, WA The Mera family — winery founders Todd Mera and Rachael Horn, and winemaker and chef daughter Anais — are wont to name their wines for the literary characters they love. So it’s not a surprise that they held a Lord of the Rings weekend recently, and served a shortbread in homage to the lembas bread served by the elves. Anais (Ani for short), also a busy mom of two, says the recipe is “super easy, but delicious nonetheless!” Ani suggests pairing the savory shortbread with AniChe’s Shelob 2014, a blend of 40 percent Nebbiolo, 40 percent Zinfandel, 20 percent Dolcetto, a lovely red blend with just the right notes to soar high with the herby, buttery shortbread. Fans of Lord of the Rings may wonder why the Meras would name a wine for Shelob, a mean, nasty spider who smelled to high-heaven. Rachael explains, “It’s named more after the appearance of Primitivo … hairy leaves and hairy tendrils! Looks spider-like!” (Primitivo and Zinfandel being twins.)

Herb Savory Shortbread2 cups flour2 sticks butter1 teaspoon saltScant ¼ cup sugar, not filled to the top.Crushed fresh and dried herbs: thyme, rosemary, oregano and basil (2 tablespoons total)

Preheat oven to 375 degrees. Mix all ingredients but herbs with an electric mixer until well combined. Grind up herbs in a mortar and pestle until fine. Mix in your herbal arrangement as you prefer. Two tablespoons of all the herbs seems to be enough, but if the herbs are too much or too little flavor, adjust to your preference! Add herbs and mix in for a few minutes. Roll into logs around 1 ½ inches thick, cover in plastic wrap and sit in fridge for 1 hour. Slice a little less than ¼ inch thick. Bake on a cookie sheet lined in parchment paper for 13 minutes or until the edges turn slightly golden.

Rachel Horn, Aniche Cellars Winery. Photos courtesy of Aniche Cellars.


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COOKING with kidsBy Kacie McMackin

Our family recently moved, and as we are getting settled in our new home, I am reminded that cooking in general doesn’t need to be complex. It’s easy to get whipped up, no pun intended, in complicated ingredients and recipes—which I, of course, love. But often the best way to cook is to keep things easy and simple. Kids certainly appreciate when the cooking is kept simple. They’re able to participate with more elements of a recipe, remember steps as they go, and recall recipes in the future. There’s nothing better than when your child feels like they accomplished something on their own (or with very little supervision).

We’re finding our footing in a new house, and the kids are eager to help with any of the furniture assembling, laundry, cleaning, and cooking that they can. The other day we decided to make a simple yogurt cake. Yogurt cake is a really easy thing for kids to make, and once they reach the age or five or six, they can make it almost completely on their own. It’s maybe the easiest cake ever to make, and one that’s really hard to screw up. You need relatively few ingredients, and the recipe can be quickly adapted to what you have on hand, so long as you have a few basic ingredients. All we had on hand when we set out to make is was an 8-inch cake pan borrowed from a neighbor, but this cake is ideally made in a loaf pan—it comes out a bit like pound cake!

We made this cake with strawberries from the market and strawberry jam that we had on hand, but it could easily be adapted to whatever you like. You could add the zest of a couple of lemons, or a splash of almond extract along with the vanilla, or you could toss a cup of chocolate chips lightly in flour and fold them into the batter. Really, it can go in any direction, which is part of what makes it such a fun, easy cake to make. I have a feeling we’ll be making versions of this cake often, especially through the fall and winter when we need something warm from the oven for dessert. This cake also makes a wonderful breakfast served with a side of yogurt … and I don’t know about your kids, but mine are always thrilled to have “dessert” for breakfast, as am I. YOGURT CAKEIngredients1 cup plain, whole milk yogurt2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon fine salt1 cup granulated sugar1 teaspoon pure vanilla extract1/2 cup vegetable or canola oil3 large eggs, at room temperaturestrawberry jamsliced strawberries

DirectionsPreheat your oven to 350ºF. Grease and flour a loaf pan using butter or cooking spray. In one bowl whisk together the yogurt, eggs, sugar, oil, and vanilla. In a separate bowl sift together the flour, baking powder, salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Pour half of the batter into the loaf pan and spread in a layer of jam. Pour in the remainder of the batter, and top with the sliced strawberries. Bake for 45 minutes to 1 hour, until a thin knife or skewer inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before transferring it out of the pan and onto a cooling rack. Serve with fresh whipped cream and a dusting of confectioners’ sugar.

Kacie McMackin is a food writer, blogger and photographer, and founder of gorgeinthegorge.com.


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Two Gorge-area companies bring naturally raised beef to local platesGrassland to Table

By Patrick Mulvihill

Long before the patty hits the bun, ranchers in the Columbia Gorge region work hard to raise their cattle with a gentle touch, hoping their daily toil — and compassion — will pay off down the road. The resulting naturally raised beef finds its way to plates on tables throughout the Gorge in a variety of ways. Here, we take a look at two of them.

JEFFERIES RANCH BEEF, GRASS VALLEY “It came natural to me,” says Tim Jefferies, owner of Jefferies Ranch Beef, while he peddles his wares at the Hood River farmers’ market on a crisp Saturday morning. A fourth-generation cattle rancher, Jefferies comes from a long line of agricultural expertise. About 15 years ago, he took a chance on a new business avenue: grass-fed, free-range cattle. His family ranch now spans about 2,400 acres near Grass Valley, a community in Sherman County rolled snugly between the Deschutes and John Day rivers. Tim works alongside his wife, Keely, and their grown son and daughter. It’s a seven-day-a-week job, he explained. The Jefferies live a bustling life, and one largely off the electrical grid, in a solar powered home. Cows at the ranch are humanely treated, roaming 30 grassy acres per head. It’s a “bigger than average” operation, Tim said, with about 160 “mama” and baby cows at a given time. The Jefferies family manages nearly everything from a calf’s first hoof steps to its marketing as a slice of lean meat. No antibiotics, hormones, or pesticides get used along the way. It takes about two years until the animals are ready to be butchered, weighing 1,200 to 1,400 pounds. That’s when the cows go to a respected butcher company in Madras.

Tim markets the finished product. Most of his customers are local buyers, and he’s a friendly face at the farmers’ market. He smiles and chats with friends who swing by his stand to buy wrapped up cuts of dry aged meat from his portable coolers. “I like the whole feel of the farmers’ market and the vibe. I have great neighbors,” Tim says. Jefferies Ranch beef is also available at two popular Hood River locales: Farm Stand in the Gorge and White Buffalo Wine Bar & Bistro. Over the years, consumer interest in natural beef has “definitely improved,” Tim said. Besides its succulent taste, grass-fed beef has a higher content of Vitamin E, folic acid, and omega 3 fatty acids than grain-fed beef, he explained. Tim hopes to keep his business sustainable into the future, with cows spread out comfortably under the sun, munching native grasses.

MT. SHADOW NATURAL MEATS, DUFUR While some leaders in the Gorge beef industry focus on the ranching, others have evolved into distributors. Mt. Shadow Natural Meats, a business based in a small ranch home under the hazy spire of Mount Hood, used to raise beef. Now it markets it. “I call myself the gatherer — I find all these products I can sell,” owner Jim Hanna says at his home outside Dufur. The goal, he described, is “local as possible.” Under the Mt. Shadow brand, the Hanna family seeks out top-ti-er, naturally raised beef, pork and chicken from across the West, and sells it directly to restaurants and stores. The farms range from neighboring pastures in Wasco County to as distant as northern California. Jim is also a fourth-generation farmer. His great-grandparents arrived in covered wagons to settle a homestead. “We’ve been farming and raising cattle ever since,” he said. Selling beef to the public, however, was a new adventure — one that came about in a strange whirl of events.


In 2005, amid a mad cow disease scare that riled up consumers nationwide, the Hanna family decided to find a healthy niche in the market, Jim’s daugh-ter, Josie Turner, explains. Mt. Shadow cut out the middleman and began to sell large portions of high quality beef — whole and quarter animals at first — straight to local customers. The company also tried its hand at selling meat to restaurants When the economy went south around 2008, Mt. Shadow coped by taking early forays into its current format: distributing meat from other suppliers. That’s become the company’s central model. “(The restaurants) want the best possible product for the best price,” Jim said. “It sells itself.”

Mt. Shadow sources ground beef and steaks (and various meats) for more than 20 restaurants and grocery stores, including outlets throughout the Gorge and Portland. Jim drives out in his pickup truck and delivers the product himself, part of his grueling work week. Some of the restaurants he sources for include popular Hood River brewpubs Full Sail, Double Mountain and pFriem, as well as Sixth Street Bistro and Boda’s Kitchen, and adventurous destinations like Cascade Dining Room at Timberline Lodge. On the horizon, more venues could come. “We’re now thinking we’re going to try to expand that market … now that it’s financially viable,” Jim says.

Top left: Tim Jefferies hands off a choice cut

of meat to a longtime customer at Hood River

farmers’ market.

Top right: The Hanna family gathers at their

ranch pasture. From left, Jim, Glenda, Rozalyn,

and Josie.

Photos by Patrick Mulvihill


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From the mountain to the river, these are your local farmers, growers, and producers — working hard to provide fresh produce year-round.

A&J ORCHARDS. LLC Hood River, [email protected], pears and cherries. Family owned and operated for 100 years! Pick up fruit at the orchard or delivery available.Come visit us at the Gresham Farmer’s Market.

BLUE SKIES BAKERY Husum, WAwww.blueskiesbakery.comblueskiesbakery@gorge.net509-876-7395Bread and Granola. We are a family owned and operated wholesale bakery, located in the shadow of Mt Adams. We bake our breads and granolas with a combination of organic, local, and non-GMO ingredients. Commercial, Restaurants, Farmers’ Markets.

BROKEN BOULDER FARMGoldendale, [email protected], Berries, Plants (starts, seeds, native plants), Lavender, herbs, flowers. Pesticide free and sustainably grown. Lavender agriculture at its fragrant best. Restaurants, Consumers, Farmers’ Markets, Farmstands

CAMP 1805 DISTILLERYHood River, [email protected] Spirits. Craft Distillery making Whiskey, Vodka and Rum on site. Full bar with food and tasting room. Direct sales to the public from our tasting room. Restaurants, Consumers, Farmers’ Markets

CASCADIA CREAMERYTrout Lake, WAwww.cascadiacreamery.commarci@cascadiacreamery.com509-395-9339Artisan Cheeses Family-owned creamery that produces hand crafted certified organic aged, raw cheeses. We get our amazing milk from a nearby 4th generation dairy farm. Commercial, Restaurants,Consumers, Farmers’ Markets, CSAs

CODY ORCHARDSHood River, ORwww.codyorchards.comthefarmerinodell@gmail.com541-354-1085Vegetables, Berries, Fruit, Honey, Flowers. Peaches, pears, U-pick farm. We are a 3rd generation family farm. Individual Consumers, Farmstands

COLUMBIA BLOSSOM ORGANIC ORCHARDSMosier, ORwww.ColumbiaBlossom.comjim@columbiablossom.com541-478-2084Fruit, Wine. Family-owned operation producing peaches, cherries, nectar-ines, plums, apricots, table grapes and wine grapes. Certified organic by Ore-gon Tilth for over 20 years. No u-pick. Commercial, Consumers. Call to add name to list for seconds.

COLUMBIA GORGE GLUTEN FREEBingen, ORwww.columbiagorgeglutenfree.comteresa@gorgeglutenfree.com541-387-0343Gluten Free Baked Goods. Woman owned bakery using locally sourced

products to create delectable delights that you won’t even know it’s missing the wheat! Restaurants. Consumers, Farmers’ Markets, Online

DICKEY FARMSBingen, [email protected] ext 1Vegetables, Berries, Fruit, Eggs and Bakery. The farm supplies store in Bingen on Hwy 14. Dickey’s Corn, tomatoes, cucumbers, eggplant, peppers, squash, peaches, apricots, cherries. Local dairy, poultry, pork and beef. Commercial, Restaurants, Consumers.

EMPANADAS MARIA ELBAHood River, ORwww.empanadasmariaelba.comempanadasmariaelba@yahoo.com541-490-1902Delicious empanadas made in the traditional Chilean fashion using grandmother’s recipe. Using the highest quality ingredients and sourcing locally as much as possible. Consumers, Food truck

GREEN PASTURES FARMTrout Lake, [email protected] eggs from chickens free to live chicken lives, grass and vegetarian feed, lots of indoor barn space for the winter, no medications except vaccinations. Retail, restaurants, on-farm sales, CSA’s. Supplying local eggs since 1993.

GROW ORGANIC / FIDDLE FARMS Hood River, OR www.groworganics.org [email protected] 541-632-3478 Vegetables, Fruit, Honey, Eggs, Flowers, Plants (starts, seeds, native plants, etc.) Certified Naturally Grown Vegetable farm (Fiddle Farms). Sell at our local farmer’s markets in the area. We also have a farm and garden store in town called Grow Organic where we sell our eggs and honey. Consumers, Cooperative CSA , Farmers’ Markets, CSAs

PEACHWOOD ORCHARDHood River, [email protected] 562-447-7711 Peaches and Nectarines. Over 20 unique varieties of peaches and nec-tarines available July and August. We are a small, owner operated pedestrian orchard that has a gorgeous view of Mt. Hood. Available at Farmers’ Mar-kets, restaurants, pick up at orchard, delivery, and tastings by appointment.

HOOD RIVER VINEYARDS & WINERYHood River, ORwww.hoodrivervineyardsand [email protected] River Vineyards is the Gorge’s oldest winery. We are family-owned and operated, and grow and make table wines, ports, sherry, and hard cider. Commercial, Restaurants, Consumers, Tasting room, special events at other locations

FarmerWHO’S YOUR


HUMBLE ROOTS NURSERYMosier, [email protected] (starts, seeds, native plants, etc.) Ethically propagated native plants of the Gorge and Pacific Northwest. Consumers, Agencies, Non-profit organizations and Landscapers. Farm sales, contract growing.

JAMES’ ORGANIC BLUEBERRIES Hood River, [email protected]. U-PICK blueberries, certified organic by Oregon Tilth. Child-friendly farm has six varieties of heirloom berries on 50-year-old bushes, varieties of chickens and turkeys to visit. Call for availability in mid-June. Restaurants, Farmers’ Market and picked berries at wholesale prices.

KIYOKAWA FAMILY ORCHARDSParkdale, [email protected], Berries, Fruit, Beverages, Jams, jellies, and apple cider. Family- owned and operated farm since 1911. Local and sustainably grown produce, some certified organic, and utilize a farm management system that incorporates best practices. Commercial, Institutional, Restaurants, Farmers’ Markets, Farmstands.

KLICKITAT BISON COMPANYCenterville, WAwww.klickitatbison.commaryjean@centurylink.net509-773-4450Bison. Grassfed bison raised with-out antibiotics or hormones on chemical-free high prairie pastures. Field-slaughtered and processed local-ly. Available by whole or half. Ground and steaks available by the pound. Lean and flavorful, bison is the original red meat. Consumers.

MARYHILL WINERYGoldendale, WAwww.maryhillwinery.comcassiec@maryhillwinery.com509-773-1976Wine. 2015 Pacific NW Winery of the Year by Wine Press Northwest, 50+ award-winning wines, views of Mt. Hood and the Columbia Gorge, picnicking, tasting room and gift shop. Commercial, Restaurants, Consumers, Online or at winery

MT HOOD WINERYHood River, [email protected] 541-386-8333Wine. Family owned and operated winery located on the Bickford Family Century Farm. 20 acres specializing in estate grown Pinot Gris, Pinot Noir, Riesling and Gewürztraminer. Com-mercial, Online, Customer visits and direct sales

MT VIEW ORCHARDSParkdale, ORMtvieworchards.comMtvieworchards@gmail.com541-352-6554Vegetables. Berries. Fruit. Honey, Pumpkin patch, cider, hard cider. Small family multigenerational farm that grows fruit with our farming friends in our minds. We love being farmers and invite you to taste and see our harvests each year. Institutional, Restaurants, Consumers, Farmers’ Markets, Farmstands, CSAs, Online

ROOT ORCHARDSMosier, [email protected] Cherries. A 4th and 5th gener-ation family farm established in 1878, Root Orchards raises over 13 varieties of premium sweet cherries. U-pick, We-pick. Pedestrian orchard provides easy picking and beautiful vistas with easy access to our trees. Enjoy a family excursion and enjoy our luscious cherries too! Wholesale Consumer, Upick, Farm Stands.

SCRATCH-A-LOT FARMCook, WAwww.facebook.com/[email protected]

970-901-0883Vegetables, Berries, Poultry, Eggs. Our Poultry is produced with all non-gmo organic feed and fresh grass daily, and butchered in our on-site certified facility. Consumers, Farmers’ Markets, Farmstands, CSAs

SOLLE FARMS/BIG BARN ORGANICSHood River, [email protected], Beverages. We grow 8 varieties of cherries, 8 varieties of organic pears and 4 varieties of organic wine grapes.

Direct sales to the public.

SPRINGHOUSE CELLARhood river, ORspringhousecellar.comtrina@springhousecellar.com541-308-0700Producing ten handcrafted, vineyard-designate, Northwest wines. Take home the Springhouse Cellar 1-liter wine growler. Commercial, Restaurants, Consumer.

TREEBIRD ORGANICSTrout Lake, WA www.treebirdorganics.com [email protected] 509-395-3600 Organic Eggs, Grass-fed Beef, Pastured Pork. Hood River and White Salmon Farmers’ Markets. Certified Organic, beyond organic, humane, earth-friendly, innovative farming. We love our community. Come see us!

TUMBLEWEED FARM Mount Hood Parkdale, Oregon gotumbleweed.com Located on the northeast flank of Mount Hood, Tumbleweed Farm grows certified naturally grown produce for their CSA, local farmers markets and restaurants. Our produce is always picked fresh and grown without the use of chemical sprays or fertilizers.

VIENTOHood River, OR www.vientowines.com 541-386-3026 Wine. Viento wines are created by Rich Cushman, winemaker for over 30 years and native of Hood River, Ore-gon. Locally grown, single-site wines.

Beautiful tasting room, friendly service. Tasting Room, Restaurants, On-line and Commercial

WILDWOOD FARMHood River, ORwww.wildwoodharvest.comfarm@wildwoodharvest.com541-436-4181Vegetables, Flowers, Herbs. Wildwood Farm is a small, family farm growing an array of vegetables, herbs, and flowers for our local community. Certified Naturally Grown. Restaurants, CSAs, wedding and event flowers.

WILINDA BLUEBERRY PATCHHood River, ORFind us on Facebook. [email protected]. We are a U-Pick Blueberry patch. We DO NOT spray the berries. 9-6 daily starting late June toLabor Day. Contact for availability. Consumers, U-Pick - occasionally for individual orders, i.e. friends, weddings, parties


Q&ADICKEY FARMSDickey Farms in Bingen, Wash., was homesteaded in 1867

as the Henderson/Warner Farms. It became Dickey Farms

in 1921 and has been in continual operation for nearly

150 years. The farm is currently managed and owned by the

family’s fifth generation: Stanley Dickey, Janice Leis and

Laurie Walker. John Dickey is the sixth generation working

the farm.

The farm comprises approximately 72 acres, planted with rotating crops throughout the year. Crops grown and harvested include green onions, spin-ach, green cabbage, green beans, tomatoes, sweet corn, peppers, eggplant, zucchini, yellow squash, cucumbers, winter squash, pumpkins, cherries, peaches and apricots. The farm is GAP (Good Agricultural Practices) and Food Alliance certified. Dickey Farms produce is sold in Washington, Oregon and Alaska. Along with the produce and grocery items, a 10,000-square-foot year-round feed, grain and vegetable stand was built in 2004. The new building helps in the diversification and stability of income throughout the year. “Close family bonds and hard work are the keys to our business success,” Walker says. The farm employs 10 full time workers and 60 to 70 part time workers throughout the year, many of whom have worked at Dickey Farms for more than 20 years. How long have you been involved in the family business? I started when I was a kid, picking beans. I also worked in the packing house. The farm and the store are great companions. What made you decide to start the fruit stand? We needed to do something else in order to stay busy in the winter. So we decided to bring in animal feed, dairy items, local wines, meats and cheeses from around the area. What is your quick go-to meal after a long day on the farm or in the store? Tacos. What item does the farm grow that would be devastating if you couldn’t produce it? Corn and tomatoes. What Dickey’s produce do you think is underappreciated and why?Eggplant, because a lot of people don’t know how to prepare it. Do you make it a habit of canning or preserving your seasonal favorites? Yes! Must-haves are dill pickles, jams and canned tomatoes. How important do you think eating and growing locally are to our communities in the Gorge? How does Dickey Farms help?Not everyone has the time to prepare and tend a garden, or the space to do it. That’s where we come in. We will grow it and you can eat it. What food would people be surprised to find in your kitchen?Sardines. What are a few of the must-have meals when you get together with family? A layered overnight green salad and baked nacho dip.

Laurie Walker


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Visit nwnatural.com to learn more about the bene�ts of natural gas homes and appliances. Or contact your local NW Natural representative to see howmuch you can save by switching your home to natural gas.

Tonya [email protected](800) 422-4012 ext. 8610

PEOPLE REALLY HAVE AN APPETITEFOR NATURAL GAS HOMES.A�ordable. Comfortable & Convenient. E�cient.

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