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The
Coast |
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For
more than 300 miles, Oregon’s wild and rugged coastline boasts
ever-changing scenes of natural wonder. Vast sandy beaches dotted
with rocky cliffs lead inward to lush evergreen forests and the Coast
Range. The salty ocean abounds with impeccable seafood - wild king
salmon running close to shore, pure white halibut, and prized oysters
and clams.
Cory’s familial roots are in the central Oregon coastal area
of Yaquina Bay. He notes, "When I visit Yaquina Bay, it is astonishing
to think of the link my family has had with this region for more than
120 years. Although we no longer own the oyster beds, I purchase oysters,
Dungeness crab, and rock cod from the current owners." |
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Oregon’s
Coast Range begins at the northwest tip of the state where the Pacific
Ocean meets the mouth of the Columbia River. As it moves south, it
buffers the lush Willamette Valley from ocean storms, and its diverse
terrain is home to a wide variety of wild mushrooms. The much sought
after, yet elusive wild mushroom is a culinary cornerstone of the
Pacific Northwest. Hedgehog, black trumpets, lobsters, yellowfoots,
and chanterelles are only a few of the inhabitants of its many microclimates.
The rich flavors and unique textures of these little fungi hold foragers
and chefs in thrall to the tasty possibilities lurking on the forest
floor. |
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Sauvie
Island |
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Sauvie
Island is a fifteen-mile-long, four-and-a-half-mile wide piece of
quiet solitude just outside the Portland city limits. During the summer
months, the natural landscape on Sauvie Island is one of wavy, wind-blown
trees and lush greens dotted with color from the local flower farms. |
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Much of the island is dedicated farmland heavily planted with corn,
squash, beans, peaches, pickling cucumbers, and berries. Sauvie Island’s
proximity to the city creates a high demand for these products from
city dwellers craving that "home-grown" flavor. Strawberries
are the first to arrive in early summer, followed by raspberries and
blackberries. Cauliflower, broccoli, hard and soft squashes, potatoes,
and beans then join the ranks. Perhaps the most prized item of all
is corn. Fields of sweet varieties span the island and grow eight
feet high. Everyone in Portland talks about the corn before its arrival,
and when it does arrive, the season is short - too short most would
say. By September, many of the summer crops have thinned, allowing
the pumpkin fields to emerge. Glowing balls of deep orange scatter
themselves across the island. |
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markets are popular on the island in summer and early fall. Old barns
display hand-painted signs extending a friendly offer — "We
Pick or You Pick." Prices scrawled in bold colors on the worn
wooden sides are simple yet matter-of-fact. Inside, bins brimming
with fruits and vegetables produce an occasional runaway potato or
an avalanche of apples. The heaps are barely washed, showing no pretense
of presentation. |
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Hood
River Valley |
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Nestled between Mount Hood and the Columbia River lies a valley
like no other in the world. The 10,000 acre Hood River Valley is
a natural science experiment that has produced magical results.
Its mineral-rich blend of volcanic and alluvial soils, coupled with
the dueling climates of the western Cascades and the arid eastern
desert have created a fruit growers –and lovers - paradise.
A drive through the valley's famous Fruit Loop reveals a rolling
landscape of orchards and produce stands. As you make your way south,
apple, peach, pear, apricot, and cherry trees line the roads like
sentries of the mighty mountain that looms ahead. The mood of the
valley is constantly changing, from the colorful energy of the spring
bloom to the fiery colors of the fall harvest. |
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Perhaps
the most popular time to visit is during the apple harvest. Stop at
any one of the produce stands and you'll find stacks of crates holding
an endless variety of apples. The shiny red Empires, bright green
and firm Granny Smiths, red and green streaked Macintosh, and yellow
and red Galas are a far cry from the waxy red apple we found in our
school lunch bags. The difference in texture, flavor, and sweetness
is amazing and inspires us to create dishes to match each of their
characteristics. |
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