As we wind down a busy 2012 and look forward to a happy & healthy new year, we give thanks to our partners – the local, family-owned farms that put so much effort into growing some of the finest fruit in the world. And, to you our valued customers – thank you for your continued support of sweet, simple, and sustainable farm direct specialty foods!
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This is a great recipe for Thanksgiving dinner! Instead of the traditional Green Bean Casserole this year change it up with this simple & quick side dish! Sautéed fresh green bean, bacon and our Roasted Oregon Hazelnuts will sure be a crowd pleaser for this Thanksgiving holiday!
We are very excited to announce that Oregon Growers has been featured in this year’s Thanksgiving Issue of Bon Appétit Magazine! Look on page 38 of the magazine’s November issue and you’ll see our Apple …
Here is a deliciously easy recipe for Pan Roasted Chicken with Cherry Thyme Sauce that uses our Cherry Zinfandel Jam. A quick and easy sauce made with our wonderfully tart Cherry Zinfandel Jam, lots of fresh thyme and shallots to accompany perfectly pan roasted chicken!
November 2010
Thansgiving Special Edition
Oregon Growers has been featured in this year’s Thanksgiving Issue of Bon Appétit Magazine! Look on page 38 of the magazine’s November issue and you’ll see our Apple Fennel Chutney! Featured amongst …
This pairing of Oregon Growers’ Apple Fennel Chutney and Bellwether’s Carmody is a perfect combination for an upgraded version of the grilled cheese sandwich! Carmody is a wonderfully creamy, buttery cow’s milk cheese that is great for melting!
It all began at the Portland Farmers Market in the spring of 2006. Pine State Biscuit started with three guys and an outdoor kitchen serving up buttermilk biscuits, country gravy and fried chicken to die for. With the buzz of their gourmet biscuits & gravy, breakfast sandwiches and more growing beyond the hungry farmer’s market crowd, in 2008 Kevin, Walt, and Brian opened up their first small biscuit shop on Belmont Avenue in Portland, Oregon.
We are happy to announce that Benjamin D. of Oklahoma won the Grand Prize and will receive 8 free tickets to the opening day of the World Famous Pendleton Round-Up; including passes to the evening summer BBQ and the Happy Canyon Pageant and Dance!
My little business Cupcake Gourmet has been busy making cupcakes for weddings & special events this summer, but I had to take time to celebrate the peach season with a new recipe! My Honey & Peach Cupcakes are made with our Northwest Peach Jam, as well as our Wildflower Honey!
Pendleton Mesquite BBQ Chicken Strips
The perfect Party Starter!
Ingredients
3 pounds skinned and boned chicken breasts
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 teaspoon garlic powder
¼ teaspoon onion power
¾ teaspoon dried parsley …
In honor of the 100th edition of the World Famous Pendleton Round– Up, Oregon Growers & Shippers and Pendleton Barbecue Sauce is pleased to announce our 2010 Summer Raffle. Up for grabs are three fantastic prizes!
Chef and co-owner Ben Stenn can be found manning the pans 6 nights a week at Celilo Restaurant and Bar in Hood River Oregon. Ben is dedicated to using local products that highlight the seasons and the bounty we are lucky enough to have in our backyard.
If you are looking for something different to bring your Thanksgiving table this year, this Pumpkin Buttermilk Pie is going to be the perfect dessert!
