Image provided by: University of Oregon Libraries; Eugene, OR
About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (July 28, 2016)
22 // COASTWEEKEND.COM Discover the bounty of Oregon crops Pop-up farmers market and dinner set for Aug. 4 ASTORIA — Oregon-grown specialty crops will be the fo- cus of a special pop-up dinner and farmers market taking place Aug. 4. The event is part of the Crop Up Dinner Series and Market Showcase put on by the Oregon Department of Agriculture and Oregon State University. The series offers events in ive Oregon communities — Aurora, Astoria, Hermiston, Portland and Medford — and is designed to bring together local growers, food buyers, chefs and the public. “We are hoping to educate attendees about Oregon specialty crops,” says Julia Turner, an ODA international trade manager who, along with OSU Research Chef Jason Ball, has been orga- T he Illah ee A partm ents nizing the series. “Oregon produces more than 200 dif- ferent crops and most of them are specialty crops. That’s pretty impressive. We hope to promote these crops, teach people where they are grown, how you can cook with them, and how they can be enjoyed in various recipes.” The Aug. 4 event in As- toria will take place at OSU Seafood Lab, located at 2001 Marine Drive. The market will start at 5:30 p.m., giving attendees the chance to meet local farm- ers and learn about specialty crops. Vendors will include Lazy Creek Farm from south of Astoria, R-evolution Farm from Manzanita, Gales Meadow Farm from Forest Grove, Blossom Vinegar from Portland, and more. Fort George Brewery will provide beer, and musician James Clem will perform. After the market, attendees will sit down for dinner. The seasonal menu, crafted by Ball in collaboration with Fort George Chef Jeff Graham, will highlight Oregon spe- cialty crops. The three snacks and eight courses will feature dishes like barbecued carrots or fermented cucumber salad served with fresh dill and smoked ish. “The purpose of these dinners is to highlight specialty crops, which are deined as fruits, vegetables, tree nuts, and products made from these sources. Therefore a lot of our dishes will be vegetarian. We will have seafood on the menu in Astoria, of course,” says Turner. However, the seafood will act as an accompaniment rather than the star of the dish. The series is funded through federal Specialty Crop Block Grant funds. In Oregon, nearly $2 million is funding projects that help boost the competitiveness of the state’s fruits, vegetables, tree nuts. Attendees will be able to enjoy a variety of these crops largely supplied through donations from commodity commissions, food companies and local farmers. Admission is $20 per person; there are 100 tick- ets available. Each ticket provides access to the market as well as the full dinner and entertainment. To purchase tickets, contact the Food SHANGHAIED IN ASTORIA 3 2 N D SE AS O N Tickets on sale ONE HOUR before all shows! SHOW RUNS THRU SEPTEMBER 10, 2016 Thursdays to Saturdays 7pm (July 7th-Sept. 10th) and Sundays 2pm (7/24, 8/14, 9/4) RESERVATIONS RECOMMENDED A s G ood A s It G ets In D ow ntow n A storia! 1046 Grand Avenue Astoria, OR 97103 503-325-2280 For tickets go to astorstreetoprycompany.com Or by phone: 503-325-6104 ASOC PLAYHOUSE 129 W. BOND ST (UNIONTOWN) ASTORIA (Behind the Chamber of Commerce) MARKET AND DINNER 5:30 p.m. Thursday, Aug. 4 OSU Seafood Lab, 2001 Marine Drive, Astoria Tickets $20 each Only 100 tickets sold, available by calling 503-872-6680 or through eventbrite. com Innovation Center at 503-872- 6680 or visit eventbrite.com For more information, con- tact Turner at 503-872-6603 or Ball at 503-872-6674. “Anyone in these ive communities that is interested in food, interested in support- ing local farmers and growers, and interested in having a fun, unique experience should at- tend,” says Ball. “People most likely have been to a farmers market and they certainly have been to a dinner. But to have a farmers market and dinner happening side-by-side is really cool.” Life is c o a o l t m h, and sm s to thank es Mr. Doobe SUBMITTED PHOTO BY KATHRYN ELSESSER The dinner will feature local produce in a menu crafted by OSU Research Chef Jason Ball and Fort George Chef Jef Graham. SUBMITTED PHOTO BY KATHRYN ELSESSER A trial run last year at the Food Innovation Center in Portland helped encourage this year’s full series of dinners and markets. Get your groove on at Mr. Doobees Highest quality & best prices • Gram s from $4 • Edibles from $3 each • Con centrates from $15 each • Tin ctures from $15 each • Salves from $12 each • Lots of quality lotio n s • Vape cartridges & tan kards from $20 each
