Mary Sandoz Leighton draws a rough, farm-worn finger down the ledger page. The customer bought cabbage, carrots and turnips, and hasn’t paid his bill. There’s not much luck of Mary collecting, however. The debt is 131 years old. “They will forever owe 60 cents,” Mary says with a sigh.
Local culinary news and events
According to the U.S. Department of Agriculture, family farming is on the decline. It has been since its peak in the 1930s, when there were close to 7 million family farms in the country. By 2002, the number had leveled off at around 2 million.
From the mountain to the river, these are your local farmers, growers, and producers — working hard to provide fresh produce year-round.
Gordy Sato runs his family’s farm in Parkdale that was established in the early 1900s. He returned to the farm 20 years ago after a successful career in outside sales.
Mid Valley School garden brings fresh, local produce to students and community
Walk the path leading to Mid Valley Elementary School’s playground on a Friday afternoon, and you just might be greeted by the sounds of children in the garden.
I teach a variety of food preservation classes each year that highlight the many methods available for preserving food. These methods include freezing, drying, fermenting, boiling water bath canning, pressure canning, smoking, and even turning milk into cheese and yogurt. Because of the risk of food-borne illnesses and the preservation of valuable nutrients, my favorite methods of putting up foods are freezing and fermenting.
Have you seen your mother today? Cross the Hood River Interstate Bridge into Oregon, drive south on Highway 35, or for us lucky ones, look out your front window. And there’s our mother: Mount Hood.
You can almost hear the desperation in Chef Roman Deingruber’s voice. “I’ll take whatever they can give me,” he pleads.
If you ask Jim Lambert, there’s something very special about milk and honey. Lambert, owner of North Land of Milk and Honey Dairy in Trout Lake, uses this belief to fuel his passion for his raw milk dairy business, the only one of its kind in the region.
You’ve got about 150 days to plant, grow and harvest your edible yard. Ready, set, go!
Plant a cabbage in your front yard. Go ahead. No one’s going to arrest you. At least not in Hood River. But around the country, from Los Angeles to Orlando and even in the midst of Iowa corn country in Des Moines, front yard vegetable gardeners are facing fines, and in some cases, city officials bulldoze their gardens.
There are plenty of good reasons to support your local farmers market
There are many reasons I love summer. This year, one of them in particular is that I’m back in my vegetable garden.