This is the part of our story where we show you the bounty of our harvest and the amazing food we cooked from our pickings:Sauvie Island is about a 10 minute drive from the city. It's the largest island along the Columbia River, at 26000 acre and is mostly comprised of farmland and wildlife. The flat terrain lends well to bikers and many come to the island to ride their bikes. The loop is about 20 miles around.
Our main objective that afternoon was to visit the humongous blackberry bushes that surround the island off the road and collect tons of berries to bring home and bake with. This was, after all blackberry season at its prime and we were going to make a party of it.
Also, there were a couple of 'pick-your-own' farms off the road that we were hoping to stop in at to see what was still growing... The peach trees were picked and all that was left were piles of moldy peaches on the ground. Still gorgeous, but not so delicious. Rows of overgrown cabbage, lettuce tall and flowering, and hundreds of blooming flowers, ready to be picked and taken home.
When we got back to the house, in addition to the bounty of the farmer's market, we had a collection of amazing finds we picked at the farm: peppers, broccoli floretts, pears and Italian prunes.
We were anxious to get cracking in the kitchen. On the menu: pimientos de Padrón, stuffed zucchini blossoms with ricotta, mozzarella and mint. Polenta with fresh corn, roasted peppers and jalapeno cheese curds from Rogue creamery that we bought at the Saturday market. Fresh mixed green salad with cukes and oat leaf lettuce from the market and finally for desert, blackberry crumble with brown sugar ice cream.
Take a look!
Ricotta was mixed with grated assiago, mozzarella, minced mint and an egg. Blossoms were stuffed with the mixture, dipped in egg then coated with Panko (Japanese bread crumbs).
Padrón peppers, a staple in Spanish tapas, are a rare find. L had picked up a little box of them the previous week and we were excited to try this fresh, green savory treat! Easy prep: heat up a hot pan, pour in some oil, throw in the baby green pepper and cook till browned and popping. When they are done, slide out of the pan and coat generously with sea-salt.
Finally, our amazing blackberry dessert. Simple butter, oats, sugar and flour to make a crumble topping. Nothing like eating the literal fruits of your labor with dozens of thorn scratches and stains on your fingers to show for it for days to follow.
2 comments:
Oh man, so many of my favorites packed into one post! I grew up right across the river from Suavies Island. Still trying to find a farm outside Portland that grows padron peppers - aren't they fab?
Such an amazing thing- to have a mini garden of eden across the river! The peppers were so delicious- Thanks for the post, Colleen!
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