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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (Nov. 22, 2017)
SPECIAL SECTION / WEDNESDAY, NOVEMBER 22, 2017 / EAST OREGONIAN / PAGE 1C 44TH ANNUAL HERMISTON FARM FAIR Seminars & Tradeshow will be November 29 to December 1, at the Eastern Oregon Trade & Event Center, 1705 E. Airport Rd, Hermiston. THIS WAY INSIDE SCHEDULE OF EVENTS | 2C PRECISION IRRIGATION | 4C FARMING VETERANS | 5C BIG IDAHO TATERS | 6C RECEPTION TO FEATURE LOCALLY INSPIRED DISHES By GEORGE PLAVEN EO Media Group F rench fries, hash browns and Tillamook cheese packs are dietary staples at the annual Hermiston Farm Fair, providing a quick, dependable snack for attendees in between day-long seminars about growing healthy crops. This year, organizers decided to expand the Farm Fair’s culinary offering as part of an opening day reception Wednesday, Nov. 29 for event sponsors and trade show ven- dors, featuring simple dishes such as Asian carrot salad and whole grain blueberry muf- fi ns that showcase the region’s vast agricul- tural variety. The reception will run from 5:15 to 7 p.m., closing out the fi rst day of Farm Fair at the Eastern Oregon Trade and Event Center. Debbie Pedro, director of the Greater Herm- iston Area Chamber of Commerce, said they expect to serve at least 100 people over the course of the evening. It is the fi rst year the Farm Fair will host a reception for sponsors and vendors, and should not be confused with the public Farm Fair Banquet, which is scheduled for 6 p.m. Thursday, Nov. 30 at the Hermiston Con- ference Center. Tickets are $30, and may be purchased at the chamber of commerce offi ce. Angie Treadwell, SNAP-Ed Program coordinator for Umatilla and Morrow coun- ties, was put in charge of the menu for the reception, and has tracked down a number of recipes making use of locally grown po- tatoes, carrots, broccoli and other veggies. See FARE, Page C8 PHOTO CONTRIBUTED BY OREGON STATE UNIVERSITY Angie Treadwell, Umatilla-Morrow SNAP-Ed Program Coordinator, helps prepare food. Left: Freshly harvested carrots sit in a pile. EO MEDIA GROUP Right: River Point Farms grows about 20 percent of the nation’s red onions. CONTRIBUTED PHOTO Go ahead, make it yourself | Recipes for locally grown food | 8C