Farm to Table

Back to the Land

It could be in a barn, or at a long table under the stars in a vineyard that you taste a perfectly braised piece of elk or a handcrafted wedge of locally made cheese. No matter where it takes place or what you get to eat, attending one of Field & Vine’s “Dinners in the Field” is guaranteed to feature farm-fresh, seasonal ingredients paired with a  fine wine.

August 2016, summer peaches from Jossy Farm, Portland, OR.

Farm to Table: Jossy Farms Peaches

On Jossy Farms, a large barn is tucked between rows of trees and small wagons are lined up, awaiting the arrival of customers eager to fill them with fresh peaches. Owner Bob Jossy surveys the endless rows of trees, their low-hanging branches laden with ripe, yellow-orange fruit with just a hint of rosiness. It’s the height of summer and the ideal time for peach harvest.

Oregon Cherries: A Labor of Love

Omeg Orchards has produced cherries for generations. Every part of the process is done by hand. It’s a labor of love.

Truffles

Oregon Truffles

Oregon forests produce three main varieties of truffles: winter white, spring white and black. Come on a truffle hunt in the Oregon forest with us!

Oregon Truffle Recipes

Three Oregon truffle recipes: Truffle and Rabbit Pot Pie, Black Truffle Scalloped Potatoes and Cognac-brined Turkey with Black Truffle Butter.

Oregon Lamb

Reed Anderson is one of the few lamb ranchers on the west coast who has a processing facility on site. “Our lamb is from conception to table,” Reed said.

symons beef company, madras

The Art of Beef

Symons Beef Company in Madras and Sisters Meat and Smokehouse work hand-in-hand. From hoof to home, this story chronicles a cycle of local beef in Oregon.

john corbin, crabbing, astoria

The Crabber Life

John Corbin, commercial fisherman and crabber, describes the challenges of crabbing today, including energy wave sites and sustainability of resources.

A Tale of Two Pumpkins

The tale of these two disparate types of pumpkins is told regularly at The Pumpkin Patch on Portland’s Sauvie Island.