Mini Pear Hazelnut Pies

2 Fresh local pears, peeled and diced small
Oregon Growers Pear Hazelnut Jam
Oregon Growers Diced Hazelnuts
Prepared pie crust
Powdered Sugar for dusting

Directions
In a mixing bowl, combine the fresh diced pears and 1/4 cup of Pear Hazelnut Jam and toss to incorporate. Set aside.

Roll out your prepared pie crust on a lightly floured surface. Using a 2 inch round cookie cutter, stamp out as many rounds as desired. Place each round in a mini muffin pan that has been lightly coated with a non stick spray. Press in dough to the bottom and sides of pan. Add a spoonful of pear filling into each pie, top with the Diced Roasted Hazelnuts. Using a fork you can press along outer edges of the dough for decorative look. Bake in a preheated oven for 18-20 minutes or until the crust is golden. Remove and immediately pop out each pie from the the pan and let cool on a cooling rack. When completely cooled lightly dust each with powdered sugar. Enjoy!

Chocolate Hazelnut Citrus Bark

1 bag, (12 ounces) of Bittersweet Chocolate
1 Cup of Oregon Growers Hazelnuts
1 Orange, zest about half

Directions
Put chocolate in a heat proof bowl and place on top a large pot with boiling water (referred to as a double boiler) and stir every few minutes until completely melted. Remove from heat.

Meanwhile zest about half your orange, only removing the orange rind not the white flesh beneath it. Set aside. Roughly chop the hazelnuts, we used Roasted with Sea Salt for the little extra bit of savory flavor. Set aside.

Pour melted chocolate onto a jelly roll pan or small baking sheet lined with foil and spread evenly. Top with hazelnuts and orange zest. Put in freezer for up to an hour. Break into pieces. For a great holiday gift bag up and tie with festive ribbon! And as always, enjoy!

Season’s Greetings from Oregon Growers!

Day After Turkey Sandwich

English Muffin or bread of choosing
Sliced Turkey
Cranberry Apple Relish
Goat Cheese
Mixed Greens

Build your perfect day after Thanksgiving sandwich using all the yummy ingredients above. Or improvise with whatever delicious leftovers on hand, if you have any at all! Enjoy and Happy Thanksgiving!

I can’t think of any flavor more fall-like than pumpkin! Now that’s it’s October, we are focusing on our Pumpkin Butter for this delicious sandwich cookie recipe! Buttery pecan shortbread cookies with our wonderfully spiced Pumpkin Butter in center, a perfect way to indulge yourself with our favorite fall flavor!

Pecan Pumpkin Butter Sandwich Cookies

1/2 Cups Toasted Pecans

1/4 Cups Sugar

1 Cup Flour, sifted

1/8 Teaspoon Baking Soda

1 Stick of Butter, Chilled and cut into small pieces

1 Tablespoon Heavy Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Nutmeg

Pinch of Salt

Oregon Growers Pumpkin Butter

In a food processor, blend the pecans and sugar until nuts are finely ground. Add in the flour, baking soda, nutmeg and salt and blend until combined. Add in the chilled butter and pulse until dough resembles a coarse meal. Adding the cream and vanilla, pulse again until the dough forms. Gather the dough and roll into a flat disk on a floured work surface. Roll out dough to 1/4- 3/8 inch thickness. Cut out cookies using a round 2 inch cookie cutter, transfer onto a baking sheet lined with parchment paper. Chill for an hour.

Bake cookies for 16-18 minutes in a preheated oven at 325 degrees. Let cool completely. Spread a spoonful of Oregon Growers Pumpkin Butter on one half and top with the another cookie, repeat with the rest of the batch. Enjoy!

A dutch baby is a cross between a pancake and a pop over, and it happens to be a super easy and quick breakfast treat! They are made with ingredients that are common in just about everyone’s home,  but for our version we added our delicious Vanilla Pear Butter as well as fresh local pears! The Vanilla Pear Butter adds a wonderful rich pear flavor, a perfect decadent breakfast on a fall morning!

Vanilla Pear Dutch Baby Pancake

2 Eggs

1/2 Milk

1/2 Sifted Flour

3 Tablespoons Butter

1 Teaspoon Vanilla

1/2 Cup Oregon Growers Vanilla Pear Butter

1 Fresh Local Pear, like Bartlett peeled and sliced thin

Pinch of Salt

Place a 10 inch cast iron skillet in the oven and preheat at 450 degrees. In a bowl, whisk together the milk, eggs, Vanilla Pear Butter and vanilla until blended. Gradually add in the flour and salt. Remove cast iron skillet and reduce oven temperature to 400 degrees. Add the butter to the skillet, completely coating with butter. Add batter and top with sliced pears, and return to oven for 13-15 minutes, should be puffy and lightly golden. Serve immediately with a coat of powdered sugar, more Vanilla Pear Butter or whatever accompaniment of your choosing! Enjoy!

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Behind the numbers are companies that strictly source locally grown products, enabling family-owned farms to grow indigenously — effecting the environment and our local economies. Barbara Baumnan, of Gervais-based Baumnan Farms, relies heavily on companies like these that support the local farms. Such patronage enables her family-owned farm to grow fruit and move beyond products such as grain or grass that have longer shelf-lives — thus turning her passion for creating and selling pies that highlight the fruit she grows into a successful business.

“Commitments from companies that embrace the farm-direct mentality not only make an impact on my business, but they affect our entire community as a whole,” said Baumnan.  “We take a hands-on approach to growing our fruit, shying away from the use of machines, which keeps more laborers employed.”

Being able to grow and sell produce that is indigenous to the land is more sustainable and makes sense economically. Craig McCurdy of McCurdy Farms has been growing pears out of Hood River’s pear-loving landscape since 1992, after taking the helm from his parents who originally bought the farm in 1969.

Growing indigenously allows McCurdy to use fewer pesticides, which in turn creates better-tasting, quality fruit. Moreover, time spent monitoring the crops can be kept at a minimum, thus decreasing costs.

“My farm could use a lot more companies like Oregon Growers,” said McCurdy. “When companies source products locally, efficiency is at its best. Farm-direct business greatly lowers shipping costs, fuel and time — increasing both sustainability and affordability.”

* Provided by US Department of Agriculture’s census released in 2009 (the census is conducted every five years).

It’s that time of year again! This September 14th-17th crowds will be heading to Oregon’s Pendleton Round-Up! So we are busting out our Pendleton Barbecue Sauces to share this delicious and super easy BBQ Chicken Pizza recipe! Use your favorite Pendleton BBQ Sauce flavor, then add chicken breast, red onion and sharp cheddar cheese for a quick dinner idea!

Pendleton BBQ Chicken Pizza

Store bought pizza crust

Cooked and sliced chicken breast

Thinly sliced red onion

2 Stalks of green onions, chopped

Sharp White Cheddar Cheese, grated

Oregon Growers Pendleton BBQ Sauce, Original or Mesquite

Preheat your oven to 375 degrees. Place pizza crust on baking sheet lined with tin foil. Spread a generous amount of Pendleton BBQ Sauce, sprinkle grated cheddar cheese, chicken, red onion and green onions. Bake for 15-20 minutes or until crust is golden! Enjoy!

Sorry we got behind on our posts so we hope you enjoy this recipie even though its a tad out of season!

A perfect dessert full of summertime flavor!This tart has a delicious lemon filling made with lots of fresh juice and zest and we paired it the a crust made with Oregon Growers’ Roasted Hazelnuts! And to top it off (literally!) we finished it with lots of fresh blueberries! Since they are ripe for the pickin’ at the moment, we couldn’t help ourselves!

Lemon Hazelnut Tart With fresh Blueberries

Lemon Filling
4 Eggs
1 Cup Sugar
1 Cup Fresh Lemon Juice
1/4 Heavy Cream
2 Tablespoons Lemon Zest
1 Teaspoon Vanilla

Hazelnut Crust
1 1/2 Cups of Graham Crackers
1/4 Cup Sugar
1/2 Stick Butter, melted
1/4 Cup Oregon Grower’s & Shipper Roasted Hazelnuts

1 Pint of Local Blueberries

Directions
For the crust, preheat your oven to 350 degrees.  Pulse the crackers and hazelnuts in a food processor until looks like a fine meal. Transfer to a separate bowl and add melted butter and sugar and mix until blended. Evenly press into the bottom of a 10 inch tart pan, bake for 8 minutes.

For the filling, whisk together the eggs, sugar, cream lemon juice and zest. Add filling to cooled crust, bake for 20-25 minutes or until the filling feels set in the middle. Let cool completely, arrange fresh local blueberries over the top and enjoy!