 By Trisha Walker
In January, ladders began to pop up in county orchards, marking the start of another season’s work. And another season’s speculation for pear growers. Hood River County orchardists have had to contend with what might be described as unusual weather conditions the past two years, affecting fruit harvest in different ways. The size, along with fruit quality and finish, can all be affected by conditions that are too hot or too cold, said Ed Weathers, president and sales manager of Duckwall Fruit Company. “Weather has played a big factor in the last number of years,” he said. In 2022, the valley saw significant snow — anywhere from a foot to 18 inches, depending on location — mid-bloom, followed by unusually wet and cold conditions. In 2023, the valley had a cold spring that pushed bloom back about two weeks. “And then, as soon as we approached bloom, it got very hot,” Weathers said. The results were the same: Lower overall crop volume. Hood River County’s pear crop mainly consists of three varieties: Bartlett, Bosc and Anjou. While Bartletts and Boscs were harvested last year at or above volume despite being smaller in size, Anjous — the county’s largest variety — were larger in size but harvested at a lower volume. Fruit quality was not affected. The smaller size and volume are being attributed to weather during bloom. The year’s earliest pear varieties — at Duckwall, green Bartletts and red Starkrimsons — saw the length of time between bloom and harvest shrink to 103 days in 2023, compared to 118 days in 2022. Typically, bloom to harvest spans between 120-125 days for pears, Weathers said. “The growing season from bloom to harvest was unusually short [in 2023],” he said. “There was smaller fruit size than ideal on Bartlett and Bosc, likely due in part to both a heavy crop on the trees and a shorter growing season. Anjou fruit size ended up being large, most likely due to a very light crop on the tree.” Which leads us back to 2024 — waiting to see if it will be too hot, too cold, or just right for this year’s pear crop.
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 Gorge's Tortes It sure has been a cold week! As you know, the weather caused plenty of temporary closures in the area. Continue to check our stories for updates on openings and closures of restaurants and cafes.
Here are some Thursday Tidbits to think about while you warm your toes: •Gorge's Tortes is taking your orders for your Valentine’s Day dessert needs. To order, just direct message them on social media. Send in your custom order or choose from strawberry or raspberry or a heart-shaped raw vegan torte. All of their desserts are fully organic, free of gluten, dairy, soy, yeast and egg and can be nut free as well. Even more, they are sweetened only with fruits such as dates, apple juice concentrate. • For Valentine’s Day, Henni's Kitchen & Bar will be offering 90 minute time slots for reservations for parties of two. They will serve their regular menu along with desserts, drinks and bites throughout the dinner. • Freebridge Brewing’s supper club dinner will consist of a three course meal with winter pear salad, pan seared New York steak and house made crème brûlée tart. • Golden Goods will be on their winter break until March 1st. We will be dreaming of their vegan goodies until then! • Dani's Kitchen Shop has new classes you can sign up for on their website. This month there will be winter snowflake cookie decorating on the 24th and a handmade butternut squash ravioli class on the 26th. You can also sign up for Valentine’s Day themed classes next month!  Skamania Lodge • Skamania Lodge is bringing back taco Tuesdays ! Tacos range from Achiote Chicken, Smoked Pork Verde, to Veggie. • The Obscura Jazz Quartet will be playing tonight at Solera Brewery! Escape the cold with great music with influences from Brazil, Cuba and Puerto Rico. • Visit The Pines 1852 this Friday to drink some wine and listen to music by Gorge local, Megan Alder. • Stonehedge Gardens brings back their three course dinner date night service Thursday through Friday. Go here if you are looking for a romantic experience. • Treebird Market now has a seafood case at their store with smoked salmon, shrimp and oysters. • Bette'splace will be closed for a winter break but do not fret, they will be back open Wednesday the 17th. • Celilo Restaurant and Bar will be taking their winter break through the 16th. • In Mosier, Analemma Wines is hosting Savor Sundays, a brunch experience with a wine pairing. Chef Mark DeResta of Riverside is cooking up comforting dishes like Ribollita. This month, they are also serving Petit Manseng Olive Oil cake, with rosemary grown next to their vines.  Analemma Wines By Sarah Harper  Whether you are committed to a healthier lifestyle or eager to explore new flavors in 2024, this Layered Salad is a fantastic opportunity to nourish yourself in the new year. Each layer brings its own texture and flavor to this entrée worthy salad. The mixed greens provide a crisp and refreshing base, while the roasted root vegetables’ caramelized edges provide natural sweetness. The addition of quinoa brings a substantial dose of protein and fiber lending a comforting warmth. I recommend topping the salad with locally sourced smoked fish which provides a savory, smokey, and satisfying protein boost. You can top off the fish with thinly sliced pickled beets. Now for the dressing: My Creamy Apple Walnut Dressing is a luscious blend of sweet yet tangy apple notes with the rich nuttiness of walnuts. To finish it off, the toasted walnut pieces provide a satisfying crunch in every bite. Layered Salad: Mixed Greens, Roasted Root Vegetables, Quinoa, Locally Sourced Smoked Fish, Pickled Beets, and Walnuts Ingredients: For The Roasted Root Vegetables:
Directions:
Toss the diced root vegetables with oil, salt, and pepper. Roast in the preheated oven for 45 to 60 minutes, stirring every 20 minutes. Roast the veggies until tender and crisp. Set aside to cool.
For individual portions: Divide the salad among 4 individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces. 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.
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