Saltwater Taffy by the Sea
A trip to the coast wouldn’t be a trip to the coast without the sweet indulgence of saltwater taffy.
A trip to the coast wouldn’t be a trip to the coast without the sweet indulgence of saltwater taffy.
In 2011, Shannon Lester was floating down the Rogue River when she hit upon the idea for her first outdoor planter. Lesterhad been working as a landscape designer in Bend, at the design/build firm that she started with her husband, Andrew.
Recipe by Baked Alaska Astoria | bakedak.com Chef Christopher Holen The Painted Lady Blueberry Dahlia is refreshing, citrusy and bright. It is simple and quick to make; a perfect summer cocktail. Painted Lady Blueberry Dahlia 1 quart Oregon blueberries 1 teaspoon sugar 1 whole lime 2 ounces Painted Lady gin 2 ounces Cointreau Muddle together a dozen fresh, plump blueberries and one lime cut in half. Fill glass with ice, then add 2 ounces Painted Lady gin and 2 ounces of Cointreau. Shake and serve with a skewer of blueberries and lime peel. Enjoy! Did you find this recipe irresistible? We think you’ll love this one, too! Butterleaf Salad with Blackberry-Raspberry Vinaigrette
Frankie’s Restaurant’s Blueberry Steak Sauce Albany | frankiesoregon.tumblr.com Chef Cody Utzman This blueberry steak sauce is a fresh taste to make steak a little more sophisticated. It is tangy and sweet; perfect for the final touch of a summer dinner. 2 cups fresh Oregon blueberries, plus ½ cup more, set aside 2 tablespoons agave nectar 2 tablespoons fig vinegar 1 teaspoon minced fresh thyme 1 teaspoon minced orange zest 1 teaspoon minced garlic ½ teaspoon cracked pepper Pinch of salt to taste Bring all ingredients, less ½ cup blueberries, to a slow simmer over medium heat for about 7-10 minutes. Blueberries should burst and create a thick sauce. At end of cooking time, pour in reserved ½ cup of berries and remove from heat. Serve with Roasted Carlton Farms Pork Belly or Nicky Farms Buffalo Flank Steak. photo by Terry Manier Did you find this recipe irresistible? We think you’ll like this one, too!…
I COULD SAY MY earliest memory of blueberries was picking them on a sultry August day beside a cool stream at my grandparents’ farm, and that I put more in my mouth than in the bucket, and there almost weren’t enough for grandma’s pie that night. In fact, my earliest memories of blueberries were the TV commercials about the stains they caused on dentures.
“My family in Japan has been in this gardening business since 1890, so I am bound to do the garden, I guess.”
Nothing says summer like serving meals hot off the grill and dining in the open air. To take full advantage of these seasonal delights, two Oregon homeowners transformed the blah, unused spaces outside their homes into destinations for al fresco living.
The marionberry was crossbred from two blackberries in Oregon in 1956. In 1985, McMenamin’s Hillsdale Brewery created not just Oregon’s, but America’s first post-Prohibition fruit beer made with wild blackberries that were climbing up the pub’s fence. So naturally in writing about fruit beers I’m going to focus on those made with kumquats.
The hangovers have waned. The kegs have kicked. And the 2015 Craft Brewers Conference (CBC) that touched down like a beer-nado from April 14-17 in Portland is in the industry’s collective rearview mirror.
Thank you for Signing Up |
Thank you for Signing Up |
Thank you for Signing Up |
Thank you for Signing Up |