Farm to Table

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Home Grown Chef: Braised Buffalo

Tim Eckard from The Heathman Restaurant & Bar in Portland shares his favorite way to cook bison. 

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Bison Osso Bucco

Chef Tony Meyers of Serratto Restaurant & Bar in Portland shares his recipe for osso bucco made with bison.

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Back to Bison

Buffalo once wandered the wide open lands around Burns, munching grass and providing a food source for native people. Overhunting decimated the population. By the late 1800s, there were no buffalo in Oregon and fewer than 700 left in the United States.

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Oregon Pears Get Tarted Up

Bite into an Oregon pear this fall, and chances are you’re eating one of the varieties your parents or even grandparents enjoyed as kids. 

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Hood River Fruit Loop

The Hood River County Fruit Loop is 35 miles of orchards, forests, farmlands, and friendly communities, with a drive that includes gorgeous viewpoints and vistas. Along the Loop are 31 visitor-friendly businesses: farm stands, wineries, alpaca farms, a chestnut farm, lavender fields, and gift stores. Fresh fruit and produce are available throughout the summer and early fall. Join us for these fall events: September 19-20 Pear Celebration & October 24-25 Heirloom Apple Celebration.

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The Best Kind of Blues

FROM A WINDOWLESS OFFICE in Silicon Valley, Mindi Thornton considered life on a farm.

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The Hunt for Spring Mushrooms

It’s early spring and the old-growth forests of Oregon are ripe with prized wild mushrooms hiding in plain sight. A simple walk through an area dense with trees might be the home to hundreds of different varieties of fungi. From spring kings to morels to oysters, wild mushrooms thrive in the wet and warming weather of a changing season. 

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Oregon Garlic, With a Twist

IT’S THE DEAD OF WINTER, but the soil at Whistling Duck Farm is alive with tiny shoots that resemble the first hints of spring flowers. There are bulbs hiding under this patch of Southern Oregon ground, but they aren’t the kind that yield crocuses or daffodils. The 600-foot-long rows will produce another harbinger of spring: garlic.

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The Ripening Age

DAIRY FARMS ARE like clockwork. Day in and day out, rain or shine, holiday or Monday, there’s a herd of cows that must be milked every twelve hours.

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Princess Peach

If you want to pick a peck of peaches, Valley View Orchard is a sweet spot. The trees are expansive, planted in wide rows, with thick trunks and twisted branches. Then there’s the view from the orchard’s 100-plus-year-old farmhouse, where rows of peach trees slope down to a vineyard. Ashland is nestled below and conifer-studded hills are in the distance.