Farm to Table

Morel cream sauce over pasta is down to earth and otherworldly.

Foraging Morels in Oregon Forests

written by Thor Erickson | photography by Tambi Lane The early morning mist still clung to the Douglas firs when we pulled off the gravel forest road just east of the Cascades near Sisters. It was early summer, the sweet spot for morel mushroom season, and I was with my good friends Thomas and his son Chris. I’ve nicknamed Chris “the Mushroom Wizard” based on his knowledge and skill in the world of mushroom foraging—and his likeness to a wizard. We’d been texting back and forth about this excursion for weeks, waiting for just the right moment when the morels were up. We each carried a mesh bag, a pocket knife and a glint in the eye that only morel hunters know: hope, laced with visions of how we would use the fungi in our kitchens. We hiked for a half mile in silence, not wanting to tip off anyone…

Oregon sunshine in a jar – strawberry jam.

Oregon Strawberry Jam With Vanilla Bean

written by Thor Erickson | photography by Tambi Lane “I hope you’ve got a plan for all these berries,” said Tom, the strawberry farmer helping me load six flats of strawberries into my truck. “Tomorrow these won’t be the same,” he added as he wiped the sweat from his brow with a bandana. “Oregon strawberries are delicate little babies. You gotta use ’em or lose ’em. This May heatwave will spoil ’em.” “Uh, yeah,” I replied, having absolutely no idea what I would do with them. “Uh, I’ll make jam,” I said as I got into the overheated cab of my truck and rolled down the window. “There’s a feed store back in Dundee; you can get your canning supplies there,” Tom said with a smile as I pulled away. Following Tom’s advice, I bought canning jars and lids at the feed store, and upon arriving home, began making jam….

King salmon on a raft of risotto is as refreshing as a spring river rapid.

Perfect Grilled King Salmon Recipe

written by Thor Erickson | photography by Tambi Lane As I maneuvered my boat to the downstream ferry through Boxcar Rapid, my walkie-talkie started making noise. “Thor! Are you there? Give me your location!” the voice echoed off the sheer canyon walls on the side of the Deschutes River. I couldn’t reach my two-way radio as it was strapped to my pack on the floor of the boat, and I was a bit busy. Going stern first down the rapids wasn’t my first choice. But there I was with a boat full of coolers and cooking gear. I had no choice. As the boat slammed over the rapids, going backward over the whitewater, I looked from side to side to make sure that all was clear, and none of the gear broke loose. As the river calmed, my radio went on again. “Thor, please respond!” exclaimed the voice of Patty….

Brussels Sprout Gratin is elevated with the addition of bacon and lemon juice.

Brussels Sprout Gratin: A Simple & Versatile Recipe

written by Thor Erickson | photography by Tambi Lane “Don’t get lost this time!” my dad shouted to my sister Heidi and me as he backed our van into the loading dock at the bustling wholesale produce market. The towering stacks of fragrant fruits and vegetables were perfect for hide and seek. “Bonjour!” bellowed a deep voice as we opened the door of the van. “What is you are looking for today?” said Louis with a thick French accent. “Whatever is on special,” Dad said. Louis was one of the many vegetable vendors that dad bought from at the market and had relocated from Paris twenty years earlier. “Your lucky day!” Louis said joyfully. “Brussels sprouts are very special, and I will give a better deal if you buy six cases.” Dad was not one to pass up a good deal. “I’ll take six then,” Dad said, smiling. Heidi and…

Roasted Sunchoke Hummus packs in the flavor for a perfect snack.

Roasted Sunchoke Hummus

written by Thor Erickson | photography by Tambi Lane I was drenched with sweat as I neared the end of my sweltering drive to Brownsville. The AC in my old Toyota pickup meant cranking the windows down. The best produce in Oregon, used by the best restaurants in the nation, is grown in this tiny pocket of the Willamette Valley, and I was here to convince the farmer to sell it to my restaurant. I rehearsed my pitch as I pulled onto the dusty road leading to George Weppler’s farm. As I got out of my truck, George emerged from a field where beautiful purple lettuce and sunflowers were growing. He greeted me with a firm handshake. “Swim with me!” he said in a raised voice as he shed his dusty clothes leaving nothing but a neckerchief and a straw hat. He gestured to the irrigation pond that resembled a…

Hood River Cherry Company owner Katy Klein finds a quiet moment in her Rainier cherry grove.

The Cherry on Top

Spring’s vibrant pink buds produce succulent bites of summer heaven from Hood River written by Julie Lee | photography by Daniel Stark There is something that screams spring when pink buds burst in the sky on cherry trees: bold pink in color, breathtaking against a blue sky, announcing winter’s end. That was especially true this year after Oregon’s seemingly never-ending deluge. It’s a “blink-and-you’ll-miss-it” window in May, when cherry blossom loyalists will walk, hike and bike around Oregon to breathe in the beauty and abundance of cherry blossoms. There is even a Cherry Blossom Park in Portland, dedicated to nature’s wizardry. Sweet cherries originated in the region between the Black and Caspian Seas and derive their name from the Turkish town of Cerasus. Colonists brought cherries with them in the 1600s, and in 1847, a settler traveling from Iowa to Oregon brought nursery stock, which became the first cherry trees…

With a shellfish license, anyone can take to crabbing off of docks, such as this one in Bandon.

Catching Crustaceans

’Tis the season for Dungeness delicacy written by Julie Lee Internationally sought for its sweet flavor, Oregon Dungeness crab appeals to all, from foodies to newbies who want to wade a toe into eating seafood. Commercially harvested since the 1800s, Oregon is well known for Dungeness. The Dungeness crab fishery is Oregon’s most valuable “single species” fishery, and Oregon named the Dungeness crab the official state crustacean in 2009. The Oregon Dungeness Crab Commission, fully funded by commercial crab fishermen, was established in 1977 to research, educate and promote the image of crab. Tim Novotny was recently named executive director of the commission. “We try to be good industry partners wherever we can,” said Novotny, “supporting our fishermen by inspiring ongoing dialogue with the academic community, keeping abreast of the issues facing our ocean resource, and driving research to help maintain a sustainable fishery. Our fishermen depend on us to…

The Oregon Dungeness crab melt. Just add Coltrane for spice.

The Best Things in Life

written by Thor Erickson photography by Tambi Lane I became enamored with crab as a child. About once a year, my dad would arrive home carrying a bucket overflowing with fresh Dungeness crabs and a baguette tucked under his arm. On these occasions, everyone would stop what they were doing and get busy performing their assigned tasks. Dad steamed the crabs. Mom made a salad and warmed the baguette. My sisters cut lemons, lined the dinner table with newspapers and found the crab crackers. I got to put on the record album. Dad would shout from our tiny bustling kitchen, “Anything by Cal Tjader or … Coltrane!” “Coltrane it is,” I would shout back. We would spend hours sitting around the table, picking and eating steamed crab from the shell, dipping it in hot butter and talking and laughing. Everyone’s smiling faces glistening with butter and satisfaction. It was at…

Heirloom tomatoes on the vine at Stoneboat Farm.

Heirloom Treasures

Local is always best, but when it comes to eating tomatoes, sourcing is imperative written by Julie Lee | photography by Dan Hawk Locally grown tomatoes are nature’s delicate gift that loyalists wait for each season with held breath. Tomatoes also can be confusing; are they vegetable or fruit? Botanically speaking, tomatoes are fruits, bearing seeds and grown from a flowering plant, however from a culinary point of view, tomatoes are considered vegetables and counted as such by nutritionists as well. The United States Supreme Court even had a say, naming the tomato a vegetable in 1893 for taxation purposes. There is also debate on whether the benefits of tomatoes, which include powerful cancer-fighting antioxidants, vitamin C and potassium, are best reaped when tomatoes are cooked or eaten raw. The lycopene found in tomatoes is at the center of this debate; a unique and powerful antioxidant plentiful in just a…