Fermented CornBy 1859 Oregon's MagazineFermented corn is a tasty addition to any salad, and doesn't take long to prepare. Impress your guests with this simple dish. Note, this recipe calls for whey from our homemade ricotta. If you'd like to make it without whey, simply substitute salt water.Fresh RicottaBy 1859 Oregon's MagazineMaking ricotta from scratch is easier than you think!Blackberry Ice CreamBy 1859 Oregon's MagazineAnyone can make ice cream! It's not as hard as you think and you don't need specialized equipment. Just place a mason jar in a large bowl full of ice cubes and hand mix it for the final step. When Oregon blackberries are in season, this is a summer must! The color of this ice cream is truly astonishing.Simple Gourmet Chicken Sausage and ChipsBy 1859 Oregon's MagazineWild Mushroom RisottoBy 1859 Oregon's MagazineGround Lamb KebabsBy 1859 Oregon's MagazineIsraeli Cucumber Couscous SaladBy 1859 Oregon's MagazineFresh Grilled Salmon and OystersBy 1859 Oregon's MagazineForget the hot-dogs! Next time you're camping try grilled salmon and oysters.Crushed and Fried Potatoes with Crispy Herbs and GarlicBy 1859 Oregon's Magazine