Pot luck luncheon, live music, tour the farm.
Farm fresh goats milk from Standing Stone Dairy Make fresh Mozzarella cheese and enjoy tasting
Call for details, (503) 675-0011
Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell.
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts, French for "green beans," may refer to a longer, thinner type of green beans than the typical, American green beans.
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Blueberries have a sweet taste when mature, with variable acidity. Blueberry bushes typically bear fruit from May through June in the Western Hemisphere; blueberry season peaks in July, which is National Blueberry Month in the United States and Germany.
Broccoli possesses abundant arboreal, luscious, fleshy, flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible, sturdy, meaty stalk. The mass of flower heads is surrounded by lavish leaves.
Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate(s). Cabbages are also a good source of Riboflavin.
Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods.
Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed.
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Onions, one of the oldest vegetables known to humankind, are found in a large number of recipes and preparations spanning almost the totality of the world's cultures.Onions can be used, usually chopped or sliced, in almost every type of food including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.
ap peas are nutritious and filling, yet not as high in total carbohydrates and fats as normal peas. The pods themselves contribute mostly water and vitamins to the consumer.
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Radishes are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.
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