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grown in the gorge

9/25/2023

 
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Crop Talks celebrate local small farms

By Flora Gibson
Through this year’s Crop Talk tours, local farmers and gardeners can learn from each other’s triumphs and challenges, sharing ideas about everything from marketing to soil health across the Gorge.
Gorge Grown instituted Crop Talks several years ago, and now runs them in partnership with Underwood Conservation District, with an average of six tours yearly.
The informal networking events highlight a variety of places — usually smaller market gardens, vineyards and orchards, and meat and dairy operations — in at least four counties on both sides of the Columbia, according to Tova Tillinghast, district director of UCD.
“It’s great to just kind of cross-pollinate. They can compare how things grow in the east end of the Gorge versus the west end,” she said.
As a crowd of about 30 local farmers and growers toured The Gathering farm near Husum on Aug. 24, talk turned to seeding equipment, growing and cooking tips, low-cost solutions for small growers, and pest control: Everything from aphid infestation (set Google calendar alerts for aphid-smashing tasks) to the merits of ducks versus midnight hunting sessions for controlling slugs.
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This is The Gathering’s second season as a market garden. On three small plots of clay soil in a slanted coniferous forest, Shruti and Jacob Larson tend an estimated 1/3 acre of herbs and vegetables. They do a lot of gleaning from local fruit and vegetable farms, harvest their own crops, sell both at the White Salmon Farmers’ Market, and breed a few Highland cows, Shruti Larson said.
Crop Talks help local farmers and growers like the Larsons get acquainted and trade knowledge, space and resources. “The real benefit ... is that we get seasoned farmers visiting,” said Shruti Larson. “I think there’s just a real sharing of knowledge and green wisdom. And good food!”
She learned that, interestingly, other more seasoned farmers used the same kinds of tools the Larsons borrow from the UCD Farm Tool Library.
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Crop Talks are half to get together and chat, and half to learn, said Finley Tevlin of Tumbleweed Farm, Parkdale. “It’s interesting to see how people do things at different scales,” he noted. “It’s amazing what people can do with just an acre or less.”
Indeed, the Larsons grow about 20 different varieties. “That’s how you have good soil, is having a diversity of species,” Shruti Larson said, although getting familiar with so many crops is challenging: “Chickens have eaten well here, as we’ve learned!”
And the key to good soil is providing for the microbes in their slanted, forested clay plots, she said. “It’s amazing how much food you can get out ... if you’re taking care of the soil,” she explained later. Some of their soils cannot yet grow a full-size carrot, resulting in “cute dwarfy rainbow carrots” that customers loved. The shade garden, once used to feed cows, is more fertile and grows salad: Greens like brassica, lettuce, arugula and cilantro, which benefit from shade. The sun garden and greenhouse foster flowers and vegetables like tomatoes, onions, Japanese eggplants and Thai basil.
“I think I’ve gotten a degree in market gardening just by doing it,” Shruti Larson remarked. Thanks in part to community programs like Crop Talks, “It is a very community-supported thing.”
More information about Crop Talks is available at www.ucdwa.org/current-news/2023-crop-talks. The final tour is scheduled for Sept. 28, with a Farmers’ Social on Oct. 26.

thursday tidbits

9/21/2023

 
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Pizza Leona community pie.
  • Wednesdays are the perfect day to head to downtown Hood River for happy hour or an early dinner – parking is free on Locals Wednesdays from 3-6pm, now through Memorial Day. Many thanks to Visit Hood River and the City of Hood River for making this happen.
  • Community pie this week at Pizza Leona is looking delicious. Red sauce base, fresh mozzarella, sausage, and olives with a pesto drizzle.
  • Everybody’s Brewing is celebrating their 15 year Anniversary with a block party on Oct 14 from 2-9:30pm.
  • Happy Hour is back at Camp 1805, Monday through Thursday 3-6p, Friday 2-6pm.
  • Gorges Beer will be closed Mondays from now through the winter. Starting mid-October they will also close Tuesdays.
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Negroni lineup at Henni's Kitchen and Bar.
  • Henni’s Kitchen & Bar is celebrating Negroni week through Saturday and will be serving classics and some of their favorite variations.
  • Fall items are trickling in at Pine Street Bakery, starting with Pumpkin Cheesecake Muffins available now. German Apple Quickbread and Apple Cream Cheese Cupcakes are coming soon.
  • Iconic Cookies has added three flavors for fall – Pumpkin Snickerdoodle, Neapolitan, and Circus Animal.
  • Vendor applications are now available for this year’s Fill Your Pantry Market, sponsored by Gorge Grown Food Network. ​Apply

in season

9/18/2023

 
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explore the delicious world of apples

By Sarah Harper
The arrival of Autumn brings cozy nostalgia. From fall festivals to the colorful foliage to joyous apple picking, it all comes together to capture the spirit of the season.
For me, apples are a symbol of fall. Farmers markets brim with them, and restaurants are weaving apples into their seasonal menus. It's a wonderful time to incorporate apples into your culinary creations. 
Now, let's explore the world of apples and discuss their culinary uses. 
Apple Varieties
The United States grows about 2,500 different varieties of apples. Some top varietals grown in the Pacific Northwest include Red Delicious, Gala, Fuji, Granny Smith, Golden Delicious, Pink Lady, and Honeycrisp.
Flavor profiles differ widely among apples. From sweet, tart, sharp, firm, crisp, juicy, dry, crunchy, spicy, tender, or tangy, each varietal has its culinary purpose. Some apples are best for eating fresh in a salad or as a snack, while others are better for baking, making into cider, apple butter, or applesauce.
For instance, are you looking to bake an apple dessert this fall? Consider Granny Smith, Honeycrisp, Pink Lady, and Jazz Apples. These varieties are firm and hold their shape well when baking. They also have a balanced flavor profile and pair well with spices such as cinnamon and nutmeg. 
Apple Recipes
While you can find apples in supermarkets year-round, there is something magical about using freshly picked apples from your local farm stand or handpicked.
Beyond Dehydrated Apples and Homemade Applesauce, you can toss apples in lunch boxes, plop them in Baked Oats, add them to charcuterie boards, mix them in a Harvest Kale and Quinoa Salad, or add them to baked dishes and desserts like a Warm Maple Walnut Apple Crisp. 

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Baked Apples with a Pecan Oat Topping
​Baked apples are simple and easy to make for several reasons. They require minimal ingredients and have a quick prep time. Moreover, baked apple recipes are customizable, versatile, and don't require fancy equipment. 
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Now, get cooking!
Are you feeling motivated to cook with apples yet? 
I challenge you to make a delicious apple recipe to celebrate fall, even something savory! From Apple Pecan Chicken Salad to Kale Apple Walnut Salad to Broccoli Salw Salad with Apples to Apple Cheddar Muffins, let your taste buds be your guide.

Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.

thursday tidbits

9/14/2023

 
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  • Calzones are back at Solstice Wood Fire Pizza! Find them at the waterfront café Wednesdays and Thursdays.
  • Willow Wine Cellars is throwing a 10 year Anniversary Party on Saturday Sep 30 from 4-7pm. Brenden and Tarnna will be hosting a party at the Underwood Community Center with food, wine, and live music.
  • Calling all saucy foodies – Local Rhoots is offering a How to Sauce class September 15 5:30-7:30pm at their kitchen at 1301 Belmont Ave in Hood River. www.localrhoots.com/product/classes/
  • Whether you prefer to cook the chili or eat the chili – or both! – you will be sure to have spicy fun at the 1st Annual Chili Cook-Off at Trout Lake Hall, sponsored by Treebird Market.
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  • Is it even fall if you haven’t visited a pumpkin patch? Packer Orchards is ready for fall with a newly updated activity field packed full of fun!
  • Route 30 Burgers, Bottles, & Brews is hosting a Murder on the Prairie Mystery Dinner September 23 at 5pm. Tickets are $45 each.
  • Find your zen via Beer Yoga at Working Hands Fermentation Saturday, September 23 at 2pm. The all level 60 minute class will be led by StudioFit The Dalles.
  • Congratulations to Bestie Bowls on their one year anniversary! Celebrate with them this Saturday from 12-6pm.

local Eats

9/11/2023

 
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Buona Notte gets inspiration, education from local wineries

Story and photos by Laurel Brown
In 2016, a new winery in the Gorge bottled its very first wines and has been making a name ever since.
A small scale winery in Cascade Locks, Buona Notte Wines, boasts new and traditional takes on Italian wines thanks to the wide range of agriculture and grape varietals in the area.
Started by Graham Markel, Buona Notte Wines operates out of a warehouse space in Cascade Locks split with Son of Man Cider. Originally from Boulder, Colorado, Markel comes from a family with a deep love for food and wine — his mother taught cooking schools in Italy for many years, and it wasn’t long before he shared that love.
Buona Notte produces around 3,000 cases per year and the name is Italian for “good night,” which Markel explained plays into his motto for the business: Good food, good friends, good wine, good night. They also offer a wine club with perks such as on-site tastings during wine package pick-up parties.
“They’re a lot of fun for our club members, and I enjoy getting to know the people who drink the wine,” he said.
Tastings at Buona Notte are more laid back, as Markel chooses high-quality meats and cheeses paired with seasonal fruits and about six bottles of wine to curate a personal tasting experience.
“If someone mentions a favorite type of wine or interest in a specific grape, I’ll open that wine instead of having a set-in-stone menu,” Markel said.
From roughly age 9 until 15, his mother taught in Tuscany just outside of Florence. There, Markel lived and attended school, spending most of his middle school years in Italy. He enjoyed the cultural education, too, and at 21 he started working at The Kitchen in Boulder, where he took classes to expand his knowledge of food, bartending and craft beverages.
He earned a bachelor of fine arts in writing and literature while working at The Kitchen and graduated in 2011 from Naropa University’s Jack Kerouac School of Disembodied Poetics. After college, he got what he thought was an interim job picking grapes at Antica Terra, a winery in Willamette Valley. Markel worked closely with Maggie Harrison from Antica Terra and later Master Sommelier Nate Ready from Hiyu Wine Farm. Each was supportive of Markel’s path, teaching him the craft and instilling confidence in his own visions.
After four weeks working at Hiyu Wine Farm in Hood River, he knew he wanted to start his own winery. He worked there about four years and was named their assistant wine maker, and helped on the farm, vineyard and tasting room.
“I loved working with both Nate and Maggie. It was my goal and education path and I’m so grateful for everything they’ve done and taught me,” Markel said.
As he started forming a plan for his own winery, Markel felt drawn to making low-intervention style wines. He also wanted to lean on the Italian culture that had formed so much of his childhood, finding inspiration from his years there and trips back to visit. “I like vineyards and grapes that speak for themselves without much added or manipulated,” he said.

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Their first year, in 2016, Markel made roughly 300 cases of wine at Hiyu, blending his style with theirs.
“I had to find what my voice was going to be in it all. I learned so much about technique and details from [Nate and Maggie], like how to find your own beauty within winemaking and seeking a connection to the land. That is so important,” said Markel.
In addition to crafting a Sangiovese with grapes from a vineyard in The Dalles, he felt drawn to dabbling in vermouths when he first started out. Markel was enthralled with the microclimates offered in the Columbia Gorge that create such a wide range of agriculture, soils, and produce. From volcanic ground to the Missoula Flood path, countless geological events over history have created everything from high desert to lush alpine growing environments.
“The Gorge has nationally-amazing wine growing that needs to be pushed to other markets and shared with more people,” he said. Traveling the world and talking with peers about the crafting process, the business side, and most importantly the agriculture of wine is one way Markel hopes to share the Gorge’s grape-growing with the world.
“Eventually I plan to buy my own land and explore all the possibilities like blending varietals. The microclimates here are amazing for growing all kinds of grapes and produce,” Markel said. For now, he is thankful for the vineyard farmers, owners and staff for all they do.
“Their work is integral and I’m very grateful for each of them. They have become some of the most meaningful relationships in my life and are very much a part of the fun things we do. Without them I wouldn’t be able to make great wine,” said Markel.
Buona Notte strives for food-friendly, pairing-oriented wines with simple, natural processes and Italian inspiration. Their packaging is eco-friendly, with glass bottles coming from recycling in Portland and Seattle as well as 50% hemp post-conservation waste labels, natural cork, and local beeswax to seal the bottles.
Tastings and wine club offers are available online, and Instagram is a great way to get more information about the winery (@buonanottewines).
For beautiful views of the Gorge cliffs and the Columbia River, along with expertly crafted wines, check out Buona Notte and explore all that they have to offer.

thursday tidbits

9/7/2023

 
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  • Congratulations to Carey and Brandon Ohnemus, new owners of White Salmon Baking Company.
  • Ferment Brewing is hosting a family friendly 5 fun run/walk with the Oregon Brewery Running Series on Sep 16. Complete the course and get a delicious Ferment beer and other fun swag.
  • Get your breakfast on at the Firefighters Huckleberry Pancake Breakfast Saturday, Sep 9 7am-10pm. $10 per person at the White Salmon Fire Department.
  • Big Jim’s Drive In Restaurant in The Dalles has updated hours for fall. They are now open 10am-9pm daily.
  • AniChe Cellars fall hours are Wednesday, Saturday, and Sunday 12-6pm, tastings by reservation and walk-ins welcome as space allows. Open by appointment on Thursdays and Fridays for a private or semi-private tasting experience with a WSET educated staff member.
  • New fall hours for Bestie Bowls are Friday through Sunday 11:30am-6pm, or until sold out.
  • Clean out your closet and score a few new to you items at the clothing swap hosted by The Wagon Social Club on Sep 22 from 11am-7pm. Bring items that you would like to swap to The Wagon any day before the event. Any items that don’t find a new home with be donated to Helping Hands Against Violence.
  • September 15 is Buck for Kids Day at Dutch Bros. $1 from every drink sold will be donated to a local youth organization.
  • Idiots Grace Winery is hosting Fridays at the Farm on Septmber 8 from 5-7pm. Music by the Rezurectors.
  • Fox-Tail Cider just introduced a new flavor on tap – Mojo-Jito (mint and key lime)
  • Pumpkin spice fans won’t want to miss the pumpkin spice cinnamon rolls at Packer Orchards this fall!

new eats

8/28/2023

 
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Spinning Wheels Brewing Project opens beneath Lake Taco

Story and photos by Laurel Brown
Most Gorge-folk are quite familiar with beer and breweries thanks to the many options in the area. From Carson to The Dalles, there is no shortage of places to quench your thirst. Add to the list Spinning Wheels Brewing Project, a new taproom in downtown Hood River.
Spinning Wheels Brewing Project had its grand opening April 29 in the space below Lake Taco on Oak Street. Owner and Head Brewer Andrew Rosette is excited to start his own entrepreneurial endeavor after years of working and learning with other breweries. After volunteering to clean the downstairs tap lines for longtime friends Maria and Enrique Ortega, owners of Lake Taco, he discovered the potential of the space and proposed using it for his own project.
Originally from Cleveland, Ohio, Rosette moved to Seattle in 1996 and found his way to Hood River in 2012. He worked in IT for much of his life and found the Gorge thanks to his love for biking.
“There was a race here that I would come to pretty much every year,” he said. Once settling in Hood River, Rosette decided he wanted to make a career change.
He shifted from technology to beer. Matt Swihart, owner and co-founder of Double Mountain Brewery and Cidery, taught Rosette about the brewing process and the brewer-owned model — which is not very common in the Gorge. However, Swihart would not hire him.
“He didn’t think I was serious about the career change,” Rosette said.
To prove it, Rosette went to brewing school in Chicago and shortly after landed a brewing job at Double Mountain for a few years. He then left the U.S. to help start a craft brewery in Southwest Ireland called Killarney Brewing Company. Though he was enjoying the craft, Rosette missed the Gorge; like many others, he found his way back, and took a job as head brewer at Thunder Island in Cascade Locks.
It’s here that Rosette believes his reputation as a brewer began to gather a following. He assisted Thunder Island in opening and establishing their new brewery space. Rosette said that Lake Taco still offers several Thunder Island beers on tap.
“I brought the skills of making balanced beers from Ireland and consistency from brew school [to Thunder Island],” Rosette said.
He spent around three and a half years there and, once the new head brewer was prepared at the new location, left that position to pursue his own project.
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“I decided that the next thing I do is going to be my own,” he said.
However, COVID-19 delayed his start and he dipped back into IT jobs while social spaces were shut down. Rosette took the long route to opening but once public congregating was allowed, his brewery plans commenced.
In January 2022, Rosette formed the Spinning Wheels Project and began to figure out licensing and branding ideas. He settled on the name for a few reasons, like its reference to bicycling as well as the colloquial meaning, sitting on an idea for a while, just as he was spinning his wheels on the idea of a brewery for a long time.
The project logo is a reference to bike gears and another essential component of his taproom: Music. The inner circle of the gear in the Spinning Wheels logo is designed to look like the a 45 rpm record insert. Rosette has acoustic treatments and special lighting in the taproom to add to the vinyl-inspired atmosphere, as well as a speaker on the corner of Oak Street to draw pedestrians in for a pint.
Rosette takes pride in his brewer-owned business, driving to his workspace in Portland on brew days and packaging days. “I know what’s going on in the industry and I wanted to create a gathering space. I appreciate the community pub or taproom like they have in Ireland — I’d like to bring back that local pub feel,” he said.
His first few brews have included a pale ale, a Mexican lager, and collaboration beers like a red ale with Double Mountain and an Italian pilsner with Ferment. He also has an IPA in the works with an art collaboration for the can design.
“I want to control the quality so I’m only doing draft or local cans right now. The goal is to have people come to the source for the beer,” Rosette said. He’s not yet interested in larger production or distribution, instead focusing on gathering a local following. He does plan to branch into special events, but does not plan to close his doors to regulars for private events.

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“July 4 and Christmas might be the only days I decide to close,” Rosette laughed. His current hours are 4-8 p.m. every day except Friday and Saturday, when the hours are 8-10 p.m. He has a few part-time employees but Rosette is there every day, enjoying his hands-on approach and creating the right aesthetic for his taproom. He mentioned his “soft play” business moves, like organic growth and building a faithful following.
With goals like building a stage and on-site brewing, Rosette is grateful to have established roots in the Gorge years prior to starting his own brewery. His friends helped design and hand-make many elements of the taproom, including the taps and spouts, drip tray, drinks rails, and bar.
The wall art is comprised of photos from Rosette’s personal stash, concert posters, and memories with family he has collected. “Everything in here has a personal experience and story behind it. I like being able to be creative and do my thing. Making the beer, seeing people enjoy my work, and curating something personable,” he said.
Rosette is excited to share the space with Lake Taco, since he does not want to do anything more than snacks. His menu is simple, with options like pickles and Japanese style cocktail peanuts. The patio, which is dog-friendly, is home to Taquito, the resident cat at Spinning Wheels and Lake Taco.
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“Lake Taco and the [Spinning Wheels] taproom have become symbiotic businesses, it’s been great,” he said. Customers can order upstairs and bring a buzzer down to the brewery, or enjoy their food there once it’s ready. Lake Taco is open anytime Spinning Wheels is except Mondays, and they adjusted their hours to offer a late-night menu on weekends. Details can usually be found on their Instagram, @spinningwheelsbp.
Rosette’s sights are set on building a stage on the back patio for live performances and getting fire pits for the coming winter.
“I want people to be able to come here and feel comfortable,” he said, believing that positive word of mouth is the best marketing.
Beer-lovers may very well have a new community spot to frequent, complete with vinyl records and tacos. “Anyone selling old record collections might have a new buyer, too,” Rosette added.

thursday tidbits

8/24/2023

 
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Apple Valley Country Store
Summer might be winding down, but fun foodie events in the gorge aren't going anywhere. We have a great list of events and happenings for you this week. Get out there and have some adventures before fall hits us with its rainy reality!
  • Huckleberries are back at Apple Valley Country Store. The shelves and freezers are stocked and they won’t last long. Open daily from 9am-6pm.
  • Main Street Mosier & The Red Carpet present a fundraiser for Jacob’s Park, aka Mosier Skatepark, on August 26. Raffle, food cards, silent auction, live music 10am-8pm, karaoke 8pm-12am.
  • Don’t miss the Backwoods Brewing Company Anniversary Party on Friday August 25, beginning at 4pm. They will be serving burgers and wood fire pizza, plus they’ll have a cornhole tournament, raffle, and an outdoor showing of the original teenage Mutant Ninja Turtles movie.
  • Pop by the Just Peachy Porch Party at Traverse PNW on Sunday August 27 from 12-2pm.
  • Celebrating 8 years of making cider in the gorge, the cider garden at Crush Cider Café will be open from 4-9pm on Friday August 25 for a family-friendly anniversary celebration.
  • Ingrids Cheesecakes and Pastries will be closed September 26 through October 5, so plan ahead!
  • Starting in September Iconic Cookies by Becca will have a permanent flavor menu with monthly rotating flavors. Please make sure to order your cookies well in advance.
  • Jacob Williams Winery is hosting the BBQ Bites & Wine Pairing event on two separate days. Get your tickets now for either Friday, August 25 or Sunday, August 27.
  • Ridge of Wonders Wine and Lushington Wines are hosting the last garden party wine tasting of the summer on August 28 from 4-7pm at Inn of the White Salmon. 
As always, add a note in the comments if you have an event or special to add to our list.


thursday tidbits

8/17/2023

 
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  • Kiyokawa Family Orchards now has pluerries available at their fruit stand. What is a pluerry? It is a delicious cross between a plum and a cherry – how fun!
  • Cascade Locks is welcoming PCT Days attendees with a Hiker Funk Party at Thunder Island Brewing, featuring a Unicycling Unicorn, dance tunes, beer garden, burgers and bites. Hosted by Cascade Locks PTO, Friday August 18th 6-9:30pm.
  • Get to know your local history museum – and enjoy free ice cream! On August 22nd from 4-6pm, The History Museum of Hood River County will host an ice cream social with Mike’s Ice Cream, art activities with Fruit Loops Art Center, and a fiber arts demonstration with Seddon Wylde.
  • The Pines 1852 is hosting a fundraiser for the Maui Just Recover Fund on Friday, August 25 from 12-9pm. Click here to donate directly. 
  • Slip on your swimsuit and sunscreen, grab your paddleboard, and head to the Gorge! The sun is shining, the water is calling, and you’re invited to win. Wilderton, Solstice Wood Fire Pizza, and the Best Western Plus Hood River have partnered to offer an amazing Hood River giveaway. Get more information here. 

In Season

8/14/2023

 
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Beyond Pickles: 10 Culinary Uses for Cucumbers 

By Sarah Harper
Indulge in the freshest cucumbers by exploring and supporting your local farms and markets. Explore the many cucumber varieties such as Salt and Pepper, Cucumber-Melon, China Jade, Lemon, and Pickling. 
Cucumbers play a prominent role in cuisines worldwide, adding flavor and texture to an array of recipes. From cucumber salads to zesty salsas to inventive appetizers, cucumbers leave their mark everywhere they go.
Below find 10 ways to enjoy cucumbers this summer.
  • ​Cucumbers as a Side Dish: Minimize cooking in the heat of summer with a cool cucumber side dish. Cucumbers drizzled with a Garlic Sweet Soy Glaze bring a refreshing mix of sweet and savory to your plate. ​​
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  • Cucumber Salads: One of the easiest ways to use excess cucumbers is to make a simple cucumber salad. For example, make Cucumber Peach Salad, a Cucumber Chickpea Salad with Tomatoes and Feta, or a  Cucumber and Corn Salad for a taste of summer’s best.
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  • Use Cucumbers as a Dipper: Cutting cucumbers into dippers introduces a cool and hydrating alternative to chips or crackers. For example, enjoy green on green with cucumbers and a Creamy Cilantro Cashew Dip.
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  • Cucumbers in Salsa: Enhance your summer salsas by incorporating cucumbers. Enjoy cucumber-infused salsas like Cucumber Pico de Gallo or the enticing Mango Cucumber Salsa. 
  • Feature Cucumbers in Grain Bowls: Elevate your grain bowls with the crisp, refreshing crunch of cucumbers. Find inspiration with Mediterranean Cucumber Tomato Salad with Israeli Couscous or a Greens and Ancient Grains Bowl.
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  • Cucumber Noodles: Cucumber noodles are a healthy and creative twist to conventional noodle dishes. Either make a salad like this Greek Cucumber Noodle Salad or add it alongside some cold noodles for a little extra veg. 
  • Smoothies and Juice: The natural coolness and subtle taste of cucumbers infuse a refreshing twist into your drinks. Begin your day with a Green Juice Smoothie or make a Lemon Cucumber Mint Ginger Water.​
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  • ​Sandwiches with Cucumbers: I’m not talking about dainty cucumber sandwiches (which are also delicious). Try incorporating cucumbers in sandwiches, such as a Toasted Stuffed Hummus and Roasted Cucumber Pita Sandwich.
  • Cucumber Appetizers: Crafting cucumber appetizers provides a light beginning for gatherings. Try these Cucumber Dill Ricotta Cups at your upcoming event.
  • Dehydrated Cucumbers (aka Cucumber Chips): Dehydrated Cucumbers are a novel and nutritious snack. The freshness of cucumbers takes on a satisfying crunch, providing a guilt-free treat that bursts with flavor.
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These cucumber recipes capture the spirit of summer. So, as we enjoy the sunny days, let your culinary creativity flourish with the versatile cucumber. ​
Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.

Thursday tidbits

8/10/2023

 
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Everybody's Brewing
  • Order a fried chicken sammy and sit down to enjoy Megan Alder playing at Everybody’s Brewing Monday night from 6-8pm.
  • We are sad to see Kainos Coffee & Pizza closing its beautiful store in the Dalles. This week is their last so stop by Tuesday – Friday 7am-12pm to say goodbye and grab a delicious cup of coffee. 
  • Mt Hood Creamery is making it a summer of sorbet! New offerings include Raspberry Basil, Tequila Lime, and Strawberry Basil. They are open daily until 7pm and 8pm on Friday and Saturday
  • Gorge Gluten Free retail outlet will be closed August 10-12. If you need something, please call 541-645-0570 to arrange for pick up.
  • Catch local Aaron Israel this week at Idiots Grace Winery for Fridays at the Farm, 5-7pm. They will also have saskatoon ice cream sandwiches for the little ones.
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The Grill Steak and Seafood in The Dalles
  • Austin Alan Woolsey just opened The Grill Steak and Seafood at the country club in The Dalles, where they are dishing up fresh steak, seafood, burgers, pasta, and desserts. Open 9am-9pm Wednesday through Sunday.
  • Working Hands Beer is hosting a Pint of Science August 16th at 6:30pm. This is an all-ages meetup to discuss the latest happenings in the world of science.
  • Meet up with joyjunkie.yoga for Yoga & Mocktails at Wagon Social Club in Mosier, Thursday at 4pm. Yoga for $20 or Yoga and mocktail for $25. Bring your own mat.
  • Bike and brew - Mt View Brewing is offering $1 off your pint of beer or root beer if you ride your bike to your tasting. They are open every day 12- 6pm.
  • The downtown tasting room for Stave and Stone will be closed August 11-13 and 18-20. Please visit them at the winery or their beautiful wine garden.
As always, drop a note in the column if you have an event or special to add to the list! Have a fantastic weekend. 

new eats

8/7/2023

 
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Hood River’s Wilderton is America's first nonalcoholic distillery

Story and Photos by Noah Noteboom
As you walk into the Wilderton distillery, you are greeted by the tangy scent of fruity botanicals and the warm spirits of the employees. Co-founder Brad Whiting and Founding Distiller Seth O’Malley chose Hood River to open the first nonalcoholic distillery in America. On July 1, they opened their doors and made history.
Whiting grew up in Boston but chose a nomadic approach to life, moving every six months for a few years before finding a home in Hood River. A water sports enthusiast, he settled in the Gorge and eventually went back to business school at Portland State University for his master’s degree.
Still unsure of what he wanted to do, Whiting took a more nontraditional approach to job hunting. With his master’s degree in hand, he began knocking on doors asking around for business leads. His plan worked, as he found an opening at Hood River Distillers, where he ran the purchasing and procurement department for 14 years. Whiting was a member of the team who created the Pendleton Whiskey brand — which was bought by Jose Cuervo in 2017 for $205 million.
While Whiting worked with Hood River Distillers, O’Malley was the managing distiller at Townshend’s Distillery in Portland. Today, O’Malley is an expert in loose leaf teas, herbs and spices with a background in recipe development. O’Malley said he has every single botanical the Food and Drug Administration allows them to use — roughly 300 different ingredients.
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​“I try to work with an as expansive of a palette of ingredients as possible. I have literally hundreds of ingredients that I’m working with,” O’Malley said.
In April 2019, O’Malley and Whiting began laying the groundwork for Whiting’s idea to make a drink for those who live an active lifestyle. He also wanted to change the narrative attached to nonalcoholic drinks.
“A lot of people have this idea that if it’s a cocktail or drink without alcohol, that it doesn’t have a story,” Whiting said. “It’s always been that alcohol has been an assumption of a cocktail. But really, it’s about enjoying flavor. It’s about enjoying stories and being in a place where you’re spending time with other people.”
With this approach the two began experimenting with different combinations of plants, flowers, leaves, botanicals, roots and resins to find the right ingredients that would tell their story. Whiting says it took nearly two years to find the right concoction. Their endeavors came during a time in 2020 with COVID forcing lockdowns and residents confined to their homes.
Many started new hobbies — watched TV shows or tended to their garden, while others took up drinking. There was little shame with cracking a cold one or popping the wine bottle open at any hour of the day, they said, but over time, drinking can lead to consequences if not consumed responsibly. Wilderton is an alternative for those looking for more leisure.
By December 2020, Wilderton’s first bottles were on the shelves in Portland grocery stores.
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As time progressed, so did their marketing and production strategies.
“It became less and less about people who necessarily didn’t drink at all or are looking to quit versus that idea of moderation and choice,” Whiting said.
Up until late-2022, Wilderton had relied on O’Malley’s previous employer to distill their drinks, and Whiting had a vision of becoming a craft spirit.
“I thought it was really important to have a consumer facing place. Most of the people walking by the tasting room have never heard of this,” Whiting added. “I want to bring people in. And that’s why we offer free samples and free tastings.”
In October, Whiting and O’Malley closed on the waterfront space beneath Ferment. In less than eight months, they had their flagship location up and running.
Operation distillation
Whiting explains that making nonalcoholic beverages is similar to the traditional process of distilling spirits and brewing beer, but the main ingredients differ. Hot water is poured into a 1,000-gallon lauter tun filled with the “several hundred pounds of botanicals,” where it is left to soak for three to four hours. During that time, the water will become something like a bitter, concentrated herbal tea. At this point, the water is separated from the botanicals and pumped into a still where the boiling point of the liquid is lowered. Whiting said they change the atmospheric pressure inside the still to separate and concentrate all the different flavors.
“Essentially what goes in is this really gnarly brown, super tannic liquid. And in this case you get out this just perfectly clear, hyper concentrated version of what we started with,” Whiting said.
Two of their products, the Lustre and Earthen, are calorie- and sugar-free. Along with the newest drink, the Bittersweet Aperitivo, all three products are vegan and do not contain any gluten or caffeine. Whiting said they created the Bittersweet Aperitivo as homage to the Italian Aperitivo tradition — having a late-afternoon drink after work or as an appetizer to dinner. Popularity of the Aperol Spritz is rising in the U.S.
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“This one was a little bit of a diversion for us where the first two don’t include any sugar at all. Because the Italian Aperitivo traditionally do include sugar, we use a little bit of a chardonnay grape juice to create a little bit of sweetness. And this has quickly become our top seller,” Whiting said.
The Bittersweet Aperitivo is described as aromatic and herbal with a blend of grapefruit and orange blossom. This drink is suggested to be paired with club soda and an orange slice garnish. The Earthen botanical spirit has smoky hints with a savory aftertaste that Wilderton suggests is paired with ginger ale and a lime garnish.
My personal favorite, the Lustre, is another floral and citrus drink that when paired with tonic water and an orange wheel is prefect for an afternoon by the water.
Wilderton’s tasting room and distillery is open every day from noon to 6 p.m. at 407 Portway Ave., Suite 100 (ground floor neighbors with Ferment brewing). Tours of the distillery are available upon request and tastings are free of charge.

thursday tidbits

8/3/2023

 
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  • Make your plans for Taco Tuesday – Kickstand is now offering special pricing on street tacos and house clarified margaritas, 11am to close every Tuesday.
  • The advent of August means Families in the Park, every Thursday in August at 7pm. The season kicks off tonight with Hit Machine.
  • Hungry for Huckleberries? Head over to the Trout Lake Fire Department for their annual Huckleberry Pancake Breakfast this Saturday from 6:30-10am.
  • Test your knowledge at Team Trivia at Working Hands Fermentation every Thursday at 7pm.
  • Get your tickets now for the Food For All Summer Concert at Aniche Cellars August 12 at 5:30, in support of WAGAP. Participating wineries – Loop de Loop, Willow Wine Cellars, Hawkins Cellars.   Tickets here.
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new eats

8/1/2023

 
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benny's hawaiian shave ice truck opens

Story and Photos by Laurel Brown
Have you tried one of the newest food trucks in Hood River yet? Benny’s Shave Ice is nestled downtown near the movie theater next to Four and Twenty Blackbirds on Fifth and Columbia Street. Run by Benjamin Tubbs and his family, Benny’s Shave Ice opened in May after purchasing their bright blue trailer in the winter.
Tubbs has been in food service for many years but always wanted to own his own business. Originally from Seattle, the Tubbs have spent time living in Hood River and traveling the world. They moved back to the area in 2019 and, after a family trip to Hawaii, and realized the lack of shave ice options in the Gorge.
Hawaii holds a special place in their hearts, so choosing authentic Hawaiian shave ice was a no-brainer. Not only did Tubbs work on a cruise ship there in the past, but he and Akela hope to move to Hawaii someday after years of making it their destination for adventures and vacations.
“Locals are slowly starting to know where we are and what we have to offer,” Tubbs said. The truck has a fruity menu with plenty of flavors to choose from, including alternative dairy choices and homemade mochi. Check out the Three Sisters with passion fruit, orange, and guava or the Mt. Hood topped with strawberry puree.
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“One of the next steps is trying to get more natural, fresh puree options. We’d like to support local farmers wherever possible in our ingredients as the business grows,” said Tubbs. His kids, Caden and Chloe, are his primary workforce while his wife Akela helps outside of her busy nursing schedule.
“We did push for a spot on the waterfront or Oak Street, but it’s been nice to be around other food trucks. The recognition and business we get during the Saturday markets is also great,” Tubbs said. They plan to stay open through October, depending on the winter weather, and are excited about the positive buzz from both locals and visitors.
Benny’s Shave Ice was a featured vendor at the waterfront for the fundraising event Kiteboard 4 Cancer in early July, though moving the food truck proved to be difficult. “We probably won’t do that again,” Tubbs laughed, “but we do hope to offer vending options down the road, maybe for weddings or parties.”
With punch cards for returning customers and credit card payment options, Benny’s is a refreshing new place to check out for something sweet and unique. Their new summer hours are now in effect: Wednesday 3-7 p.m., Thursday and Friday noon to 7 p.m., Saturday 11 a.m. to 7 p.m., and Sunday noon to 7 p.m. Check them out on Instagram @bennysshaveicehoodriver.
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thursday tidbits

7/27/2023

 
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How is it possible that we are nearing the end of July? Lucky for us here in the gorge, mid-summer means that our orchards and farms are bursting with fruit and vegetables, ready for you to pick or for your favorite restaurant to turn into an amazing dish. I can't get enough of the beautiful photos I'm seeing of peaches, tomatoes, and cherries.
  • It's fair week! Look for your favorite local food trucks at the fairgrounds in Odell.
  • The Wagon Social Club has updated hours, now open daily 11am-7pm, closed Tuesday and Wednesday.
  • Backwoods in the Gorge is featuring the Fruit Ninja Burger this Friday night only. Beef, smoked glazed pineapple, peppadew pepper relish, sriracha aioli, white cheddar, and house made bbq sauce.
  • Jacob Williams Winery is hosting a 5 course paired dinner with Chef Brianna Lively on August 12. Tickets are $139/person.
  • Strawberry U-Pick is back at Pearl’s Place - hurry before they are gone!
  • Dance the night away at the Latin Dance Social at Crush Cider Cafe Friday night from 7-9pm.
Drop a note below if you have an event or special to add to the list.

thursday tidbits

7/20/2023

 
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Photo by Willow Wine Cellars
  • Willow Wine Cellars has started a GoFundMe to raise money to purchase the property they have been renting for the last several years. Brendan and Tarnna are amazing humans who make amazing wine! Donate here https://gofund.me/2c16793c
  • Love & Hominy is now open Fridays and Saturdays until 9pm.
  • Riverside Restaurant is now open until 9:30pm for summer hours.
  • Mt Hood BBQ will be at the 1301 location this weekend, serving beef and pork ribs, mango slaw, brisket, and potato salad. Loaded baked potatoes on Saturday plus the regular menu all weekend.
  • Waucoma Bookstore and Crush Cider Café are hosting a book release celebration for Andrea Bemis on Sunday, July 30 at 3pm at Crush Cider Cafe.
  • Time to order tamales from Local Rhoots – first come, first serve, pickup Tuesday 7/25.
As always, please drop a note in the comments if you have an event or special to share.

In Season

7/17/2023

 
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From Farm to Blender: Unleashing the Magic of Local Fruit in Fantastic Smoothie Creations

Story and photos by Sarah Harper

​
Treat your taste buds to a burst of vibrant flavors while supporting local farmers by incorporating in-season, locally-grown fruit into your smoothie recipes.
Smoothies can be a nutritious and delicious addition to a balanced diet. They can be nutrient-rich, full of fiber, protein, vitamins, and minerals, and smoothies offer hydration. 
Smoothies are also a delightful way to introduce nutritious foods to kids. In addition, smoothies can be utilized as an effective tool for managing weight in adults, or as a protein supplement to support nutrition and fitness goals. 
Crafting a smoothie is more than simply tossing ingredients into a blender. If you are seeking advice on creating delicious and nutritious smoothies this article is for you. 
Let us explore my blueprint for making smoothies and master the art of crafting the perfect blend.
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the ingredients for making a fantastic smoothie

My Smoothie Blueprint has four main categories: Liquid, Fruits/Veggies, Flavor, and Other. 
  • Liquid - The liquid serves as the foundation of the smoothie. It facilitates the seamless blending of ingredients into a smooth beverage.
  • Fruits/Veggies - By incorporating fruits and vegetables into your smoothie, you boost its nutritional value and enhance its volume and flavor. 
  • Flavor -  To further enhance the flavor, you can add additional ingredients - get creative 
    • Green Juice Smoothie: For a refreshing flavor with a bit of zing, I add ginger and lemon juice to this smoothie. 
    • Almond Joy Smoothie: For a delightful smoothie reminiscent of the classic Almond Joy, I add dates, coconut, and cocoa powder. This combination unites the sweetness of the dates, the tropical essence of coconut, and the indulgent taste of chocolate.
    • Other - I incorporate a supplement to enhance the nutritional profile of my smoothies. Depending on my needs, I may add fiber, protein, or even a combination of both.​

the steps to making a fantastic smoothie

Making a fantastic smoothie does not need to be complicated. Below are my simplified steps for crafting smoothies. 
  1. Choose and gather the ingredients.
  2. Begin by adding the liquids to the blender followed by the remaining ingredients. Blend until smooth. Check consistency. If the smoothie is too thick, add more liquid. Conversely, if the smoothie is too thin add more frozen fruit or ice cubes.
  3. Taste a small amount of the smoothie and make any necessary adjustments to the flavors. For example, consider adding a dash of vanilla extract or another date for more flavor.
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smoothie making tips

Below are several tips I find helpful when creating fantastic smoothies. 
  • Opt for ripe and flavorful fruits: A helpful guideline when making smoothies is to remember that if the fruit doesn't taste delicious on its own, it won't taste as good when blended into the smoothie. 
  • Enhance the texture: Elevate the appeal and satisfaction of your smoothie by incorporating ingredients like frozen banana, yogurt, nut butter, chia seeds, or cacao nibs. These additions make the smoothie more interesting and satisfying. 
  • Add protein: Including protein in your smoothie helps create a satiating smoothie that will keep you fuller longer. 
  • Use a powerful blender: Opting for a powerful blender helps ensure creamy, froth-free, and lump-free smoothies. 
  • Easy cleanup: Make cleanup a breeze by rinsing the blender immediately after blending. This straightforward step eliminates the hassle of dealing with crusted-on smoothie remnants!
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smoothie FAQs (ask a dietitian!)

Here are a few frequently asked questions, answered by me! A Registered Dietitian Nutritionist. 
Are there specific local fruits that work well in smoothie recipes?
Yes! Local fruits are a fantastic choice for crafting delicious smoothies. Here are some that you can find at your local farmer's market. 
  1. Cherries
  2. Peaches
  3. Blueberries
  4. Raspberries
  5. Blackberries and Marionberries
  6. Huckleberries
Do smoothies need yogurt or milk?
No, smoothies do not need to be made with yogurt or milk. Most of the smoothies I make are 100% plant-based. I use non-dairy milk, particularly soy milk, thanks to its notable protein content. While some people use yogurt to thicken their smoothies, I prefer to incorporate other ingredients such as nut butter, frozen ripe bananas, and even silken tofu.
What do you sweeten smoothies with?
When it comes to sweetening smoothies, there are numerous alternatives to table sugar. Here are five of my favorite natural sweeteners:
  • Ripe banana
  • Pitted Dates
  • 100% Maple syrup
  • Honey
  • Monk fruit or stevia
Recipes
Now that you have explored my smoothie-making blueprint, you are now prepared to unleash your creativity in the kitchen. However, to further inspire your smoothie-making adventures, here are some tried and true smoothie and smoothie bowl recipes that are sure to delight your taste buds.
Almond Joy Smoothie
Berry Bliss Smoothie
Strawberry Smoothie Bowl
Interest in making smoothie bowls? Here is my article all about Smoothie Bowl Toppings.

Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.

thursday tidbits

7/13/2023

 
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Wilderton, photo by Hearafter Photography
  • Wilderton, the country’s first non-alcoholic distillery, opened their tasting room on the Hood River Waterfront. Stop by to learn about their distillery and taste their selection of non-alcoholic cocktails. Tours available on request.
  • The Saw Tooth Roadhouse in Parkdale has reopened, visit them for dinner Thursday through Sunday from 4-8pm.
  • Wicked Sushi, Burgers, Bowls will be hosting Chris Vincenzo of Hood River Brewing from 5-7pm on July 19.
  • The Bachelorette made a visit to the gorge this season! Tune in Monday, July 17 to see which local spots they hit up.
  • Tickets are on sale now for Hood River Hops Fest, which will be held October 7. Get your tickets at www.visithoodriver.com
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Gorge Gluten Free
  • Columbia Gorge Gluten Free in Bingen is now open on Thursdays, and will have fresh baked and frozen goods available Thursday & Friday 7:30am-3pm and Saturdays 8:30am-3pm.
  • Congratulations to Double Mountain Brewery for opening their newest location in Overlook.
  • Red, White, & Blues with Bill Scholer Blues Band at Phelps Creek July 22 2-5pm
  • Big Jim’s Drive-In is now open until 10pm to satisfy your nighttime cravings. Cruise in, drive-thru, or order online.
  • Taqueria La Picosita has moved to the Mt Hood Country Store.
  • On July 16 Jure Poberaj & Krystyna Livingston of White Salmon Baking Co. will be creating a 6 course tasting menu to pair with Loop de Loop Wines new releases and sold out library wines. Farm-to-table in the meadow outside between the vines and the winery, overlooking the Gorge and Mt Hood.
  • Aniche Cellars is open again, and is donating $2 from every bottle of Inferno sold to the local fire department. Hawkins Cellars, Loop de Loop Wines, and South Hill Winery have also reopened. Let's support the Underwood wineries who have been through so much this month!
As always, drop a note in the comments if you have a special or event to add to our list!

thursday tidbits

7/6/2023

 
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Cool Beans Espresso & Ice Cream
It is a somber week here in the gorge as we watch the fire burn in Underwood and hope for the best for all of the families and businesses who are affected. Let's make sure to give lots of love and support to the restaurants and wineries in Underwood once they are able to reopen. In the meantime we have a relatively short list of tidbits this week. Stay cool and stay safe!
  • Cool Beans Espresso & Ice Cream is now open in White Salmon. Pro-tip, they will serve up ice cream sandwiches made to order, from 12-8pm every day.
  • Check out the coolest new food truck in town, Benny's Shave Ice, parked at 416 Cascade Ave and open Wed-Fri 3-7pm, Sat 11am-7pm, and Sun 12-7pm.
  • Grasslands Barbecue will be open Fridays in July and August, 11:30am until sold out, at Waterfront Park.
  • Kainos Coffee in The Dalles is now open for brunch, every Sunday starting at 9am.
  • It's cherry season! Pie cherries are available at Pearl's Place, stop #1 on the Hood River Fruit Loop. Want to do the work yourself? U-pick is available at Draper Girls Country Farm, Packer Orchards, Hood River U-pick Organic, Kiyokawa Family Orchards, Mt View Orchards, The Gorge White House, and Montavons Berries. See the graphic below for a list of seasonal u-pick opportunities.
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thursday tidbits

6/22/2023

 
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Riverside Restaurant
  • The 30th Annual Gorge Blues and Brews Festival is this weekend! Enjoy a weekend of world-renowned live music with blues, brews & panoramic views. They'll have 35 ice-cold beer taps, four wineries, a distillery pouring tastes and great cocktails, and tons of food! June 23-24 at the Skamania County Fairgrounds!
  • Freebridge Brewing is hosting a BINGO fundraiser for The Dalles Veterinary Hospital tonight at 6pm.
  • Henni’s Kitchen and Bar has updated their hours – they will now be open 5-9pm on Wed/Thu and 5-9:30pm Fri/Sat.
  • Aniche Cellars will be closed this weekend for their quarterly wine club party.
  • Riverside is celebrating James Beard Strawberry Shortcake week with their own recipe of strawberries from Hood River Organic and Total Eclipse Farm on a house made lemon scone.
  • Everybody’s Brewing has a perfect summer sip with their new Mango Sour Ale. This sweet & juicy sour ale has tropical flavors of tree-ripened mango balanced perfectly as tart & tangy.
  • Cherry season is here! Pick up a pint (or two or three) from Packer Orchards before they are all gone!
  • Don’t forget to nominate your gorge favorites in the Best of the Gorge 2023 Awards!
  • Mugen Hood River will be closed on June 27 for a new HVAC install. They will reopen June 28.

thursday tidbits

6/15/2023

 
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Love & Hominy
  • Love & Hominy has decided to bring back The Louisiana, a spin off on a traditional po boy. The Louisiana has house-made remoulade slaw, sliced tomato, fried onions, and crispy bread crumbles to top. Open 12-8pm Wednesday through Sunday.
  • ​Wine before run, you may not have fun. Run before wine, you’ll have a great time! Join the fun at the Wine Run 5k at Maryhill Winery on Sunday, June 25. https://runsignup.com/Race/WA/Goldendale/MaryhillWineRun5k
  • Congratulations to all the recent graduates! Lilo’s Hawaiian BBQ is offering 20% off to all members of HRV Class of 2023, all June.
  • The Riv Café is offering 50% off all fried chicken or a free coffee to celebrate Father’s Day.​
  • AniChe Cellars is donating tasting fees from every Friday this month to the Portland Q Center and the Lavender Rights Project.
  • Farm Stand in the Gorge will have a tasting on June 21 from 4-6pm with a selection from Ridge of Wonders Wine.
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Grateful Vineyard
  • Grateful Vineyard is taking advantage of strawberry season with their new strawberry pizza special. Oil base, mozzarella, goat cheese, fresh strawberries, fresh picked farm mint, balsamic drizzle.
  • Solstice Pizza has an asparagus special through the weekend. Pheasant Eye Farms  asparagus with a Spanish salsa verde, sivved egg, and pickled shallots.
  • Paco’s Tacos has moved to the Red Carpet Inn. Open every day 11am-7pm.
  • Pizza Leona is now open for lunch Wednesday through Sunday, 11:30am-7:30pm.
  • Who do you think is Best of the Gorge? Nominations begin June 21, make sure your favorites get the love they deserve.
Drop a note in the comments if you have an event or special that isn't on our list, and have a fantastic weekend!

In season

6/12/2023

 
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10 things to do with cherry tomatoes

Story and photos by Sarah Harper

While waiting on the larger tomato varietals to ripen, I love to indulge in the edible treasure known as cherry tomatoes. Named for their resemblance to cherries, cherry tomatoes are bite-sized and slightly sweet. Don’t let their small size fool you - they are bursting with flavor. 
Cherry tomatoes are a delightful culinary gem cherished for their versatility in the kitchen. With their thin, snappy skin, juicy interior, and vibrant array of colors, cherry tomatoes bring both textural and visual appeal to your dishes. While cherry tomatoes are delicious as a standalone snack, their culinary potential extends far beyond that.
Now, here are 10 popular and delicious ways to savor cherry tomatoes:
  • ​​Salads - One of my favorite ways to enjoy fresh, local, farmer's market tomatoes is sliced and mixed into a salad. From a Greek salad with a romaine lettuce base to a Southwest Quinoa Salad popping with fresh cherry tomatoes, these little culinary marvels pair well in a variety of salads.
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  • Roasted & Grilled - Concentrate the flavors of cherry tomatoes by roasting or grilling. For example, this Grilled Asparagus and Cherry Tomato recipe is a marvelous accompaniment to grilled meat, seafood, and plant-based proteins.
  • Sandwiches & Wraps - Elevate your sandwiches and wraps by incorporating sliced cherry tomatoes providing bursts of tomatoes in every bite. Think grilled cheese, deli sandwiches, or BLTs.
  • Salsa - Use cherry tomatoes to make a refreshing pico de gallo or sweet and juicy Peach Salsa. Serve them with tortilla chips and quesadillas, or spoon them over a burrito bowl.
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  • Bruschetta - Chopped tomatoes are a popular ingredient in many Bruschetta recipes. When combined with basil and other flavors and then spread over toasted bread, cherry tomatoes become the star of this classic recipe. Indulge in the simple yet exquisite pleasure of Cherry Tomato Bruschetta and savor the essence of summer in every bite. 
  • Pizza & Flatbreads - Pizza and flatbreads are sensational year-round, but they become even more alluring during tomato season. Whether the cherry tomatoes are sizzling alongside melty cheese or baked into a Focaccia or flatbread, these dough-based dishes showcase fresh cherry tomatoes. The results? A culinary experience that is both satisfying and bursting with seasonal goodness. 
  • Pasta Dishes - Have you heard of the famous TikTok Baked Feta Pasta? Explore the world of baked pasta dishes with cherry tomatoes. In my Baked Goat Cheese Pasta recipe, I combine cherry tomatoes alongside goat cheese and harissa for a tantalizing taste of summer.
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  • Tarts & Galettes - Highlight the vibrant flavors of cherry tomatoes by presenting them in savory tarts or galettes. These are a splendid choice for brunch, potlucks, or BBQs. Simply pile the cherry tomatoes in a pastry shell or dough, then bake until the crust is golden and the tomatoes burst. 
  • Gratin - Combine possibly the two most loved ingredients, tomatoes and bread. To make a Gratin, bake the cherry tomatoes with torn bread, herbs, and other flavors until the tomatoes are tender and the bread is crispy and golden brown. 
  • Compound Butter - Experience a unique twist on cherry tomato dishes with homemade Tomato Butter. Broil or grill your cherry tomatoes for 5-8min, then blend them with butter and other flavors in a food processor. The outcome is truly fabulous - a rich and luxurious Tomato Butter that melts over veggies, spreads over toast, or serves as a delectable topping for hot baked fish.
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Overall, the delightful flavor and versatile nature of cherry tomatoes make them an excellent choice for enhancing your summer dishes. Be sure to keep an eye out for them at your local farmer’s market this season. ​
Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.

thursday tidbits

6/8/2023

 
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Kalani's Shave Ice
  • Kalani’s Shave Ice is officially open for the summer! Tuesday through Sunday, 12-8pm.
  • Pour Girls will now be open on Saturdays from 7am-2pm.
  • Columbia Gorge Confections is now open for summer hours Wednesday-Sunday, 10am-5pm.
  • The Pines tasting room is now open Tuesdays 12-5pm through the summer.
  • White Salmon Farmers’ Market is open for the season, every Tuesday from 4-7pm at Rhinegarten Park.
  • Stave and Stone’s downtown tasting room will be closed this Saturday, June 10, but the winery will be open.
  • There’s still time to get tickets to the Gorge Grown Harvest Dinner at Mt View Orchards, June 15, catered by Celilo.
  • It's a Paella Party! Join Hawkins Cellars for a summer evening featuring authentic open-fire paella, sangria cocktails & live music. June 17 5Z:30-9pm. Catered by Bomba Paella. 
  • Beer, delicious food, live music, no kids, and warm weather? Yes, please! ZooBrew is back at the Oregon Zoo this weekend June 9 and 10. Find local brewers Full Sail, pFriem, and Backwoods Brewing at the event, along with 40 other breweries and cideries. 
  • Cathedral Ridge is hosting a Wine Club Pick Up Party this Saturday.
  • Club pickup at Grateful Vineyard June 11 10:30am-12pm
  • Test your knowledge at Team Trivia Night at Working Hands Fermentation. Registration starts tonight at 6:30pm.
  • There are two spots left in the Culinary Arts Camp at Roots School & Makery, July 18-20.
  • The Pheasants Eye Farm Asparagus & Prosciutto pizza special is back at Solstice Pizza!  Local asparagus pairs with prosciutto, goat cheese, mozzarella, pecorino & house marinara.

thursday tidbits

6/1/2023

 
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Photo by Traverse PNW Market
Some nice weather and the advent of June have combined to give us a good list of food news and events for you this week.
  • Thursday, June 1st is the opening night for the summer concert series at Walking Man Brewing.
  • A perfect excuse to pick up a dozen - National Donut Day is this Friday, June 2nd!
  • Drink up! June 3 is World Cider Day. We are lucky to have so many local cider producers in our community.
  • Working Hands Fermentation celebrates Sausage Fest on Saturday, June 3 from 11am to 10pm. Don’t miss the 0.5k (yes, you read that right) Beer Belly Fun, Hot Dog Eating Contest, and more!
  • Make your reservations now for the 5 course Brew Master Dinner at Cooper Spur Mountain Resort, featuring Ferment Brewing.
  • Local favorite Ben Tell will be performing at Grateful Vineyard on Sunday June 4th from 3-5pm.
  • Pour Girls has reopened under new management. Congratulations to new owner Mayra! They will be open Monday-Friday from 6am-2pm.
  • Starting today and every Thursday through Labor Day Tierra de Lobos Winery is offering an all you can eat charcuterie spread for $16/person ($13 wine club members) from 3-7pm.
  • Tilly Jane’s has changed their hours and will now be open for breakfast, lunch, & dinner Wednesday - Sunday 8am - 9pm.
  • Celilo Restaurant has extended their hours for summer – you can now catch a table or a seat at the bar as late as 9:30pm.
  • Phelps Creek will be closed Saturday June 3 for a Wine Club Party.
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Photo by The Addy Bean

  • Hood River Athletic Club is hosting a Smoothie Pop-up on Monday, June 12th from 4:00pm to 5:30pm and 6:30pm to 7:30pm with Sarah Harper, Registered Dietitian and Yoga Instructor. Non-members welcome! Sarah will have nutritious smoothies to sample and will answer all of your smoothie-making questions.
  • Pizza Leona has a new community pie! This classic style pizza with sausage, bacon & mushrooms is sure to be a crowd pleaser. The community pie funds contribute to Culture Seed of White Salmon, a local nonprofit that helps our youth here in the Gorge.
  • The  Cadillac Carnivore is the new special pizza at Double Mountain. Mozzarella, genoa salami, hot capicola, pepperoni, housemade sausage, and applewood smoked bacon make this a pie you won’t want to miss.
  • Strawberry season is here! The Gorge White House is open for U-Pick. $5/lb, come get yours before they’re all picked out.
  • Congratulations to Cathedral Ridge Winery for taking gold in the Sunset International Wine Competition for their 2017 The Last Best Wife, a Petit Verdot.
As always, drop a note in the comments if we have missed your event or news.

New location, same traditions for Lake Taco

5/29/2023

 
Since Lake Taco first opened in 2014, they have been known as one of the most authentic Mexican restaurants in Hood River. One example is written on a chalk board sign in the restaurant entrance. The sign and the message has followed them from their previous location on the Heights to their new home in downtown. The message reads, “We do not mass produce for speed or compromise our quality for volume.”The family-owned business is a favorite of every visitor who walks through the front door from high school students to former NBA superstars like Scottie Pippen.
Maria Rivas-Ortega and Enrique Ortega started their restaurant after getting pressure from their children Luis, 26; Pablo, 20; and Itcel, 16. “My middle son used to tell me all the time, ‘Mom, you need to make a restaurant’,” said Maria. At first, she was hesitant to open her own, working and seeing other restaurants struggle. As the owner the Gorge Taxi Service, Enrique was working nearly 24-hours a day. Opening their own establishment had always been a dream, but it was just that until one day Maria was driving home and spotted a “For Rent” sign out front of 1213 June St. Maria said she knew the previous owners sold hamburgers, so there would be existing infrastructure to accommodate their dreams of opening their own restaurant. She floated the idea to Enrique, and the discussion was brief. They approached the owner to rent out the building and just like that, Lake Taco opened their doors to the community.
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“At first, we opened the restaurant and we wanted to do something completely different from all the Mexican restaurants that were here. And for me, as a Mexican, the Mexican food with which I grew up was fresh food without a lot of fats,” said Maria. “I wanted to preserve traditions, in other words, serve fresher and more authentic food. And some of our clients’ favorite things are the tacos, fish tacos, shrimp tacos, the Garnachas, the Huaraches, the burritos, because we use tortillas without preservatives.”
The family operated the restaurant for almost nine years before they started to outgrow the location. As their kids grew up helping around the place, so did their business. They expanded to include an outdoor seating area, they began catering for parties and but felt they were still being missed by potential customers. Even with bright pink and purple exterior paint, the restaurant was just far enough off the beaten path that visitors would often miss the building completely. Sandwiched between 12th and 13th streets, their previous location was far enough off the roads that made it difficult to see while driving. Then an opportunity arose.
The building at 606 Oak St. in downtown Hood River became available when Evoke Winery opted for a move up the street. The location also housed Brian’s Pourhouse for a decade and again had the necessary equipment to house what they wanted to do. Prior to their move, someone suggested starting a GoFundMe, but Maria said they felt bad asking for money. So she reached out to Gabriel Muro at The Next Door, who directed them to Kickstarter.
​“I didn’t know about Kickstart beforehand. Then [Gabriel] said, ‘Look, this is an option where people give to you, but you give something in return.’ And I really liked the idea because I have always believed that if someone gives you something, you give something in return and be grateful,” said Maria.
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In conjunction with The Next Door and Kickstarter, they created a support system, where, depending on the amount, donors would receive a token of gratitude from the business. Maria made sure to also thank Becky Brun and Janet Hamada for their help organizing the fundraiser.
Donors could chose from different amounts that would give them gifts, recognition or exclusive access to free meals. Donations ranged from $15, where donors would be given two free meals with a drink, and went up to $2,500 — in exchange for a meal and a drink every week for a year, a sneak peek at special dishes, and their name at the top of the wall of recognition.
The Kickstarter exploded, and Lake Taco met their fundraising goal in one month. More than 400 people donated a total of $48,562 — more than $8,000 more than their original goal. Enrique says with the extra donations he can now open his tortiallia. He will be able to make the same homemade tortillas with a machine, rather doing each one by hand. Enrique was taught by his mother how to make the tortillas.

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In January, they finally opened their new location and hosted a Kickstarter party inviting those who donated to attend and show their gratitude.
“I am still very grateful because they made our dream a reality. Because if we had not been able to meet our goal, we would have had to close the old location permanently,” said Maria.
As the family reflects on their past, they are beginning to think bigger. Maria said that when the tortilla machine arrives they have their sights set on expanding their traditions beyond the Columbia River Gorge.
“Once the tortilla machine arrives, we want to make a brand of organic flour tortillas and sell them throughout the Northwest,” said Maria. “And why not, maybe we will try a location in Portland.”
Enrique chimed in and said that won’t be anytime soon, but he is anticipating the tortilla machine arriving this summer.
In the meantime, Lake Taco is open Tuesday through Sunday from 11 a.m. to 8 p.m. The family also offers catering services for private parties.
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Story and photos by Noah Noteboom. Video by Kevin Tokstad

This story was made possible with the assistance of Radio Tierra, Lake Taco and Maria Rivas-Ortega and Enrique Rivas. This story and interview will be read in Spanish. Tune in to 95.1 FM (Hood River), 95.9 FM (Stevenson), 96.7 FM (Carson), 107.1 FM (Parkdale) or 107.7 FM (The Dalles) on Friday, May 26 at 9 a.m. to hear the interview and story live on-air.
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