October 6, 2017
October 6, 2017
October 6, 2017
October 6, 2017
Food carts serve up quality fare with flare
Once maligned as purveyors of lowbrow eating, food trucks have experienced a renaissance in recent years, serving up creative dishes from all over the world while simultaneously using fresh, local ingredients.
Inviting kids into the kitchen to help cook has many benefits: it allows them a sense of contribution, it actually helps with the food prep (sometimes), and it encourages them to try new foods. Sometimes it’s not possible to have them help with the actual cooking; between activities and homework, the late afternoon and evening can be pretty hectic. A fun alternative is planning a simple meal that they can assemble at the dinner table. Tacos, burgers, ramen, and nachos are fun examples of this. One of our recipes that allows for kid participation at the table is Posole.
A farmer turned foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle every day. She shares her creative recipes and adventures from her farm in Parkdale on her food blog, Dishing up the Dirt. She’s at work on her first cookbook, due out next year.
For TreeBird Organics, it’s all about “getting good food in people’s hands.” At least that’s Michael Kelly’s goal for the family farm that he and his wife Rebecca Wellman have re-established, nestled in the hills of Trout Lake, Wash. TreeBird Organics, formerly Sunnybrook Farm, specializes in pastured meats and organic eggs. The farm is 100 percent organic and is a part of Gorge Grown and Oregon Tilth, and is Animal Welfare Approved.
How a food security study and the Veggie Rx program busted some long-standing beliefs about hungry people
Here’s something that may not come as a surprise to you: a lot of people in the Gorge go hungry every week.
Dinner at home with the executive chef of Solstice Wood Fire Café & Bar
When you walk into John Helleberg and Marcie Wily’s house, you enter through the side door directly into the kitchen, which is fitting for a family whose life and livelihood is mostly centered on food. As you are welcomed into their simple, cozy kitchen you’re greeted by a flurry of activity led in equal measure by their children, Sophie and Jack, and their Labradoodle, Hank.
Local farmers shake off winter, and start the crops that will fill your farmers’ market bags and CSA boxes
The OSU Extension Service of Hood River and Wasco counties offers a series called “A La Carte Food Preservation Classes” from June through August.
I first experienced food truck fare as a kid on the island of Tahiti. My family and I were on a year-long sailing trip, and during the time we spent tied up to the wharf in Papeete, we discovered the antidote to weeks (months) of one-pot sailboI first experienced food truck fare as a kid on the island of Tahiti. My family and I were on a year-long sailing trip, and during the time we spent tied up to the wharf in Papeete, we discovered the antidote to weeks (months) of one-pot sailboat meals that relied heavily on canned goods: the Roulottes. at meals that relied heavily on canned goods: the Roulottes.
Donna Cody and her daughter, Lisa Perry, operate Cody Orchards Fruit Stand in Odell, which first opened in 2006. The Codys have 180 acres of fruit trees in the Hood River Valley, and Lisa is the fourth generation to be working on the family farm.
An Extension Agent’s Take on Pressure Canning
There is something magical about seeing rows of home-canned foods stacked on the shelf in the pantry. There is a beauty in being able to see through the glass and feel a connection to your food, knowing you had a hand in it. No fancy labels or opaque tin to mask the appearance of juicy summer peaches or pickled dilly beans. The rainbow of color invites your eyes to wander from one jar to the next and imagine future meals and potlucks, graced by your impressive food preservation skills.
Mosier Schools brings fresh, local ingredients and scratch cooking to the cafeteria
The small, brightly-lit school cafeteria was filled with the buzz of lunchtime. In the front of the room stood three volunteers with aprons on, serving food to a line of buzzing young students.
Celilo, Vintage Grill and Water’s Edge Bistro bring us three dishes anchored by local fall fruits and vegetables
Celilo Restaurant, Hood River: Grilled peppers, corn, chanterelle mushrooms, arugula cream; Vintage Grill, Hood River Hotel: Bone-in Pork Shank confit, fresh shell and yellow beans, fall peppers two ways; Water’s Edge Bistro, The Dalles: Pear Flatbread
The colors at the fall farmers’ market are the best of the year: red beets, cordovan tomatoes, purple kohlrabi, orange squash, pink apples. Capture all that color on your dinner table.
I love to cook, and I love to cook with my kids. I spend a lot of time planning, shopping and cooking food for my family. We eat dinner together as a family every night and we generally expect our kids to eat what we eat. As a food writ- er, blogger and lover, having my kids enjoy food and eat well is very important to me, and I find that the best way to accomplish this is to get them involved in the kitchen.