Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Saturday, March 26, 2016
WOODBURN
Tulip Fest offers a symphony of color
By TAMMY MALGESINI
East Oregonian
Spring is in the air — and that
means the beautiful tulips are in
bloom.
People don’t have to travel afar
to see the glorious spring-blooming
perennials — the Wooden Shoe
Tulip Farm recently opened its
¿elds for its 2nd annual festival.
The Wooden Shoe Tulip Fest
runs from late March to early
May each year from 9 a.m. to 6
p.m. Located near Woodburn, the
family farm features 40 acres of
tulips of different sizes, shapes
and colors. Entry is $5 a person
for ages 1 and older, up to $20
for a carload. Season passes can
be purchased for an additional fee,
which allows people to arrive an
hour before sunrise and linger an
hour after sunset.
Mark and Teri Briley, former
Hermiston residents who now
reside in Woodburn, enjoy having
the farm so close to their home.
They have traveled to Holland
and Amsterdam a couple of times
— where tulips are also known to
bloom beautifully. However, the
cost of travel when the Àowers are
in season is astronomical, Mark
Briley said.
Ross and Dorothy Iverson, who
purchased the 225-acre farm in
1950, initially raised peas, potatoes,
pole beans and hops on the property.
The Iversons began growing tulips
as an export item — sending their
bulbs across the United States to
Clyde Holman, who was a pioneer
in cold storage and forcing the
plants to bloom out of season.
When Holman retired in the
Staff photo by Tammy Malgesini
A sea of color blooms at the Wooden Shoe Tulip Farm near Woodburn.
Staff photo by Tammy Malgesini
A closer look inside the flowers reveal interesting patterns at the
Wooden Shoe Tulip Farm near Woodburn.
grown to include a children’s fun
zone, a craft marketplace, a food
court, a tulip-themed gift shop and
wine tasting. Free shuttles provide
transportation from the parking area
to the ¿elds. Also, people can pay an
additional fee for rides on the Cow
Train or the Tour Train through the
tulip ¿elds.
Special weekend activities
during the season include live music,
a trail run, a photography class, a
painting activity, wine tasting, a car
show and Doggie Days with guests
from the Northwest Boxer Rescue.
late 1970s, the Iversons bought his
bulb stock and started the Wooden
Shoe Bulb Company, eventually
changing the name to Wooden Shoe
Tulip Farm in 2001.
The farm became a tourist
destination after placing a small
advertisement in the newspaper
announcing the ¿elds were open to
the public. The couple’s daughter,
Barb Iverson, said a small traf¿c
jam convinced her father a tulip
festival might be a worthwhile
venture.
Over the years, the festival has
A gift shop and food carts are
available during open hours. In
addition, people are invited to bring
a picnic and linger in the ¿elds.
And, don’t forget your camera.
For more information, including
current ¿eld reports, visit www.
woodenshoe.com or search Face-
book for “Wooden Shoe Tulip
Festival.”
———
Contact Community Editor
Tammy Malgesini at tmalgesini@
eastoregonian.com or 541-564-
4539
ALUEQE RSeQV CXEa OLVWLQgV WR ZRUOG
HAVANA (AP) — The
Obama administration has
given San Francisco-based
online lodging service
Airbnb a special license
allowing travelers from
around the world to book
stays in private homes in
Cuba.
Airbnb
was
the
¿rst
major American
company to enter Cuba
after Presidents Barack
Obama and Raul Castro
declared detente on Dec.
17, 2014. The online
service handles listing,
booking and payments for
people looking to stay in
private homes instead of
hotels. Cuba has become
its fastest-growing market,
with about 4,000 homes
added over the last year.
Airbnb
had
only
been allowed to let
U.S. travelers use its
services in Cuba under a
relatively limited Obama
administration exception
to a U.S. trade embargo.
That limit has been lifted,
dramatically
increasing
the number of people
likely to use the service in
Cuba.
AP Photo/Matthew Mead
Six-ingredient slow cooker pulled pork.
Pulled pork made with few
ingredients and little effort
By KATIE WORKMAN
Associated Press
Once upon a time (like,
yesterday) I had a hefty
hunk of pork, no time and
no speci¿c thing I wanted
to make. But even with
so little going for me, and
so little inspiration (see, it
happens to all of us), I did
know one thing: A container
of homemade shredded
pork in the refrigerator
means that there will be
dinner later in the week
and that my future frazzled
self will look back on my
current frazzled self and be
grateful.
So I seared the pork,
tossed in some garlic and
chicken broth, and tossed
the whole thing into the
slow cooker for a while. For
very little hands on effort,
I was richly rewarded. A
delicious, tender, falling
apart pork bathed in an
equally delicious sauce. And
it took just six ingredients
— a number that includes
the salt and pepper!
If you want a bit more
Àavor, you can throw in
some branches of fresh
oregano or other herbs
when you add the chicken
broth. A diced onion or can
of diced tomatoes would be
delightful, too. But hardly
essential.
Now, what to do with
this pork? Pile it high on
buns for a pulled pork
sandwich (and if you need
more Àavor, a squirt of any
kind of barbecue sauce —
Texas-style, Memphis-style,
North-Carolina style, your
choice — will tie it all
together). Or go Asian by
SLOW COOKER PULLED PORK
6WaUW WR ¿QLVK 6 12 hours (0 minutes active)
6eUYLQgV 10
• 1 tablespoon olive oil
• 5- to 6-pound bone-in pork picnic shoulder, skin
removed
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 10 garlic cloves, skin on
• to 4 cups low-sodium chicken broth or stock, plus
more for drizzling
In a large skillet over high, heat the oil. Season the
pork with the salt and pepper, then add the pork to the
skillet and sear on all sides until very well browned,
with a nice outer crust, about 15 minutes in all. After 10
minutes, add the garlic cloves, turning them every once
in a while so that they brown on all sides as well.
Transfer the pork, fatty side up, to a 7- to 8-quart
slow cooker. Return the skillet to high heat. Add 1 cup
of broth and bring to a simmer, scraping the bottom of
the pan to release any stuck bits. When the skillet bottom
looks clean, pour the liquid over the pork, then add
another 2 cups of broth to the slow cooker.
Cook for 5 1/2 to 6 hours on high or 9 to 10 hours on
low, or until the pork starts to fall apart when prodded
with a fork. It should reach at least 170 F.
Let the pork rest for 20 minutes. Use a slotted spoon
to scoop out the garlic cloves, then squeeze them out of
the papers into the liquid. Transfer the pork to a large
bowl or large cutting board, then use 2 forks to pull apart
the meat intro shreds. Moisten the meat with the juices
in the slow cooker (use as much or as little as you like).
Mix well to moisten and Àavor the meat with the juices.
Nutrition information per serving: 260 calories; 90
calories from fat (35 percent of total calories); 10 g fat
(3 g saturated; 0 g trans fats); 110 mg cholesterol; 420
mg sodium; 2 g carbohydrate; 0 g ¿ber; 0 g sugar; 3 g
protein.
mixing in a bit of hoisin
sauce and serve in lettuce
wraps with some fresh
ginger, mint and shredded
carrot. It also would be
great added to a stir-fry. Or
do the taco or enchilada
thing, or add it to a lasagna
or some manicotti.
The options last as long
as the pork does.
———
Katie Workman has
written two cookbooks
focused on easy, family-
friendly cooking, “Dinner
Solved!” and “The Mom
100 Cookbook.”
Terry
Welcomes
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