Tag Archives: harvest

Hood River Valley

Apple Valley Country Store in Hood River Oregon is one of the Hood River Valley’s favorite.  Located amongst picturesque orchards, forests and farmlands, the Wright family has been making homemade jams, jellies, and pies for over 25 years.

During the months of September and October we invite you to join in the harvest celebration. Fresh-picked local pears, fresh pear pies, scones, cookies and hand pies.  Huckleberry and pumpkin milkshakes. Weekend specials:  Our Famous Pear Dumplings, pumpkin cinnamon rolls, cobblers and crisps.

Fall in the Hood River Valley and Columbia River Gorge.  Experience warm days, cool nights, events, fall foliage and harvest aromas. Something for all your senses.

The innkeepers of the Oregon Bed and Breakfast Guild use many of the abundant fruits in the Hood River Valley, serving up amazing Oregon Bounty breakfasts.  Come up during the week, take the road less traveled and enjoy much of the same tantalizing treats.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Carlton Crush

Carlton Crush Puts the Focus (or the Feet) on Oregon Wine
Guest Blogger: Roselyn, innkeeper at R.R. Thompson House

‘Carlton Crush Harvest Festival is approaching its fifth anniversary and has become one of the signature wine events in the north Willamette Valley. The 2019 Crush is scheduled for September 7th from 9 a.m. to 9 p.m. and features an array of exciting activities for young and old.

‘Watch as teams stomp on grapes, or sign up if you’re adventurous! The winning team will receive special prizes.  The Carlton Business Association (CBA) sponsors the Grape Stomp Competition with teams of four people each.  “Grapes are stomped in bare feet, in a half-barrel, with each team member stomping for one minute apiece.”  Visit Carlton Crush on the web and follow it on Facebook for updated posts.

‘Visitors and town folk not stomping can visit the Artists’ Market, listen to live music and enjoy food from Main Street restaurants or vendor booths. Crush has activities for kids as well. In addition to their own Grape Stomp, there will be a kids’ watermelon eating contest. All events are held in the Upper Park or downtown Carlton.

‘Jeff Lorton and Valerie Anctil, proprietors of Opus Desserts, originated the idea for Carlton Crush as fun event that would bring the wine industry and local community together and it has been a hugely successful event from its start in 2012.

‘The R. R. Thompson House is a five minute walk to the park and downtown Carlton. Choose from two spacious suites and three beautifully appointed rooms;  each has a private bath with jetted tub.  Book your two-night stay and spend a weekend in Wine Country! Free parking at the B & B and all over town, and no entrance fee to this event.’

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Aebleskiver

The Aebleskiver is a traditional Danish dessert kind of like doughnut holes only sweeter.

The Aebleskiver is cooked in a cast iron pan that resembles an egg poacher. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.  And well received at the Old Parkdale Inn breakfast table, located in one of the largest apple and pear grower regions in Oregon.

Æbleskiver Ingredients

  • 2 egg white
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 Tbs white sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 egg yolks
  • 4 Tbs melted butter
  • 2 cups buttermilk
  • Butter for frying

In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.

Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.

AebleskiverPlace the Aebleskiver pan on your stove top.  Turn on the heat.  The innkeeper brushes each cup with some melted butter and gets it nice and hot.  Pour about a tablespoon of the batter into each cup. Here’s where you can add a dab of jam, apple butter, chocolate chips, finely chopped apples, maybe a banana slice.  Use your imagination.  Cover the filling with about another tablespoon of batter and as soon as they get bubbly around the edge turn them quickly.  A fork or chopsticks work good for this.  Once the second side has cooked she rolls them in the cup to keep it from burning.

Dust with Powdered Sugar or glaze and serve with maple syrup and jam.

The Old Parkdale Inn is located in the Upper Hood River Valley on the north slope of Oregon’s tallest peak, Mt. Hood, in the quaint town of Parkdale.  Outdoor adventure, farms, wineries and fine dining are nearby.  The complete privacy of the inn and the serene gardens are perfect for romantic and restful getaways.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, it’s environment, culture, and heritage with you. Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Cycling the Hood River Valley

Cycling the Hood River Valley and it’s quiet backroads, opens up a world of gorgeous scenery, handcrafted beers and ciders, farm stands, museums, and wineries.  A network of excellent cycling roads winds through the valleys fruit orchards.  In the spring, be witness to an explosion of cherry, pear and apple blossoms.  Summer finds the early summer fruits, warm days and cool nights.  In the fall bask in the splendor of fall foliage and an amazing Oregon harvest.

A fine option for awesome Hood River Valley backroads in the Hood River County Fruit Loop.  Ride all 35 miles of it or just sections and take time to visit the venues along the way.  And please remember their motto: Ride it, Respect it. Enjoy it. Protect it!

Eight bed and breakfasts in the Mt Hood Region have hot breakfasts, hot showers and comfy beds waiting for you.  Start planning your cycling vacation and enjoy the cool nights, fall foliage and of course the B&Bs of the Oregon Bed and Breakfast Guild.  These are just a few road cycling options.  Should you be the mountain bike type, we’ve got you covered there, too.  Just ask an innkeeper.  They’ll point you in the right direction.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hood River Valley

Kiyokawa Family Orchards in the Hood River Valley

Hanner’s Jumbo.  Zestar.  Hokutoi.  Sansa.  Ever heard of these apples?  How about Butter, Mederis, or Cascade pears?  I hadn’t, until I discovered an amazing family farm just a mile and a half from our inn, the Old Parkdale Inn.  Kiyokawa Family Orchards, located in the Upper Hood River Valley, has been growing the finest produce since 1911 and along with the “old world” varieties you’ll find also the more common Bartlett Pears, Gravenstein and Fuji apples. The fertile soils found at the base of Mt Hood and glacier fed water sources create a unique growing environment allowing for the farm to grow over 80 distinctive varieties of apples, pears and Asian pears.

The farm offers both the largest u-pick orchards in the valley along with ready picked fruit, award-winning pies, turnovers, local honey, jams, and fresh cider.

The Hood River Valley is in the middle of its fall harvest and we invite you come up and enjoy our warm days, cool crisp nights, awesome fall foliage and of course Kiyokawa Family Orchards.  Plan to spend at least a day or two, maybe more, as there is just so much to explore.  Be sure to reserve your room early at a Mt Hood Bed and Breakfast of the Oregon Bed and Breakfast Guild.  We suggest coming during the week as the weekends with all its harvest activities, festivals and special events, can get a bit crowded as more and more folks “discover” the Hood River Valley.  The fruit tastes even better during the week!!

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Lavender Blueberry Sorbet

Lavender Blueberry Sorbet

Lavender Blueberry Sorbet is a palette cleansing first course at the Old Parkdale Inn Bed and Breakfast, a dish produced from an explosion of Blueberries and Lavender in Oregon’s Hood River Valley.

Ingredients:

Serves 2.
2 ripe frozen bananas
1 cup frozen blueberries
¼ cup lite coconut milk
2 tsp dried lavender

Directions:

1. Peel ripe bananas, wrap in glad wrap and freeze overnight.
2. Add frozen bananas, blueberries, and coconut milk to food processor or blender and process until fluffy, smooth, and creamy.
3. Add lavender and carefully mix through with wooden spoon.
4. Empty the mixture into a container and put back into the freezer for a few hours to set.
5. When the ice-cream is ready, scoop with an ice-cream scoop, top with fresh fruit.  Enjoy

The Old Parkdale Inn is located in the Upper Hood River Valley on the north slope of Oregon’s tallest peak, Mt. Hood, in the quaint town of Parkdale.  Outdoor adventure, farms, wineries and fine dining are nearby.  The complete privacy of the inn and the serene gardens are perfect for romantic and restful getaways.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Oregon Berry Season

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Oregon Berry Season has Arrived

We love our Berries!!  Any one of them could be called our favorite!  There is nothing quite as delicious as a berry plucked right from the plant.  And Oregon Berries are ripe for the pickin’.  Here are but a few of my favorites:

** Strawberry:  The fragrantly sweet juiciness and deep red color of strawberries can brighten up both the taste and aesthetics of any meal..It is no wonder they are the most popular berry fruit in the world.

** Silvan blackberry: Silvans are the first blackberry to ripen and launch the beginning of our blackberry season.

** Marion blackberry: Commonly called marionberries, these have that wild berry flavor plus they freeze beautifully, even holding their shape after being frozen. In baking they pair perfectly with cinnamon and cardamom in coffee cake and muffins. They are the world’s leading commercial blackberry and, like all of Oregon’s berries, are grown right in our backyard.

** Willamette red raspberry: These floral, aromatic raspberries have the perfect balance of tartness and acidity, no doubt the reason they are the primary raspberry grown in the Pacific Northwest.

Try this super easy, delicious, raspberry cobbler shared by the innkeeper at the Old Parkdale Inn Bed and Breakfast.  Any juicy fruit or berry can be substituted.

Preheat oven to 375

1/2 cup butter
1 cup flour
3/4 cup sugar
2 teas. baking powder
3/4 cup milk
3 cups raspberries

Melt the butter in a 9X9 baking pan.  Combine sugar, flour and baking powder.  Add milk and mix well.  Pour over melted butter.  Sprinkle with berries and bake for 35-45.  Serve warm with whipped cream.

There are many u-pick farms in Oregon and for the less adventurous, many farmers markets where you’ll find just picked fresh berries.  When visiting Oregon you’ll want to spend at least a few days.  Besides the amazing family farms you’ll enjoy the scenic back roads, wineries, and unique Bed and Breakfast.  Let Oregon’s Bountiful Harvest Begin.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Oregon Truffle

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Oregon Truffle Festival happens over three weekends in January

Oregon Truffle Festival is right around the corner..  The Joriad Truffle Dog Championship in Eugene and surrounding area followed by the Joriad Awards Gala at the Hilton Eugene.  At the qualifying events in Eugene on January 25, spectators are welcomed to cheer for teams of hunters

January 26 – 28th, Eugene hosts the Oregon Truffle Festival.  There are several options for guests in Eugene, The Epicurious, the Gourmand, The Truffle Growers All-Adventure.  There will be Truffle Dog Training, a Grand Truffle Dinner and the Eugene Fresh Truffle Marketplace.

Then, February 16 – 18th, events come to Yamhill County.   The Black and White Dinner series held a four highly regarded Yamhill Valley restaurants, present a prix fixe menu featuring Oregon black and white truffles at their seasonal peak.  The Oregon Truffle Marketplace, February 18,  will have cooking classes, chef demos, wine tasting, artisan food samples, fresh Oregon truffles for sale and a truffle dog demonstration.

You’ll want to make your reservations early at an Oregon Bed and Breakfast Guild member inns in the Willamette Valley.

Thanks to Chehalem Ridge Bed and Breakfast for passing on this information and the enticing photo from the Oregon Truffle Festival website.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Gingered Pear and Raspberry Pandowdy

Gingered Pear and Raspberry Pandowdy

A Gingered Pear and Raspberry Pandowdy made with famous Hood River Valley Pears.  The Old Parkdale Inn Bed and Breakfast is located in the Hood River Valley, the largest pear growing region in the nation. Many of our growers have cold storage units where we can pick up fresh pears almost all year round. This Gingered Pear and Raspberry Pandowdy has become a guest favorite.

Fruit Filling:

1/2 cup sugar
2 Tbs cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced
1 Tbs lemon juic
1 dry pint raspberries, fresh or frozen
1 Tbs cold butter, cut into small pieces

Preheat oven to 400°. Butter 4 small ramekins.
Fruit Filling: Rub the sugar, cornstarch and salt together in a large bowl, add pears and lemon juice and toss until evenly coated. Gently fold in raspberries and divide into ramekins. Dot with butter.

Biscuit:
1 3/4 cup flour
3 TBS plus 1 TBS sugar
3/4 tsp baking powder
1/2 tsp fine salt
10 TBS cold butter
1/3 cup chopped candied ginger
2/3 cup plus 1 TBS cold buttermilk

Biscuit: Whisk together flour, 3 TBS sugar, baking powder and salt. Cut in butter until the size of peas. Stir in the Candied ginger, pour in the 2/3 cup buttermilk and stir until the dry ingredients are moistened. The dough will be crumbly, with large pieces of butter still visible. Turn the dough onto a lightly floured board and gently press the dough together. Divide into four pieces and place atop the fruit. Brush the dough with the remaining buttermilk and sprinkle with remaining sugar.

Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350° and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick. Allow to cool a bit before serving.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Pear Ginger Jam

Pear Ginger Jam at Feller House Bed and Breakfast

Pear Ginger jam is a guest favorite at Feller House Bed and Breakfast, a unique inn for Oregon Wine Country Lodging.  An inspected and approved member of the Oregon Bed and Breakfast Guild, Feller House is located in Oregon’s French Prairie, a section of the Willamette Valley where Oregon’s first settlers found rich and fertile soil, something the native Kalapuya people already knew.

Pear Ginger Jam ~ Makes about 7-8 half pint jars

  • 5 cups cored and chopped pears
  • 1/4 cup fresh lemon juice
  • 1 tablespoons grated fresh lemon zest
  • 2 tablespoons peeled, grated fresh ginger
  • 1/4 cup minced crystallized ginger
  • 3 1/2 cups sugar, divided
  • 1 3/4 oz box powdered light fruit pectin (Sure-Jell in the pink box for less sugar)

Process:

Place pears, lemon juice, zest, and ginger in a medium saucepan over high heat. Stir in 1/4 cup sugar, and the pectin. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred), stirring constantly. Stir in the remaining 3 1/4 cups sugar quickly. Return to a rolling boil, and boil exactly for 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into prepared jars, leaving 1/4 inch headspace. Process in a boiling water canner for 10 minutes (or longer if high altitude).

A past guest wrote: “I had never stayed at a bed and breakfast before, so I was giddy about all the little extra touches that you don’t find at a hotel.  The antique furniture, the wood burning stove, the community garden surrounding.  As soon as Arnie gave us the grand tour of his heirloom tomatoes, and the happy goats and chickens, we knew we had found friends’

A breakfast staple at the Feller House is the Feller House pear ginger jam.  It’s a beautiful gold color, with a not-too-sweet pure pear flavor, a little hit of fresh and crystalized ginger, and a bright lemony finish.

The thing about breakfasts at an Oregon Bed and Breakfast Guild member inn is that they’ll be varied, wholesome and nutritious.  The important thing is that when you choose to stay at an Oregon bed & breakfast you let your innkeeper know (preferably in advance) about your eating preferences and we’ll do our best to comply.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.