Personals: ♀ FF, Se/E/Dp, seeks ♂ FF, / / for short term relationship.
Enjoys romance, fermentation and long walks on the peach.*

It's the annual curse of having all that gorgeous fruit and that fresh-from-the-garden (or farmers' market) produce, not to mention that all-too-tempting bucket of compost: fruit flies. It doesn't matter that a fruit fly has just as many genes as we do and that we share nearly 60% of the same genes, not to mention a susceptibility to diseases like cancer. 

I still don't want them buzzing around my kitchen.

The cure for this seasonal fruit fly infestation is a simple one. Rather than flinging my hands around trying to swat them out of the air, I simply pour a little cider vinegar, about a quarter-inch or so, into a bowl, then tightly cover the bowl with plastic wrap and punch a few holes in it with something sharp, like a pen. 

Just today, within an hour, I had more than two dozen of the %&#@!s drowning in that cider, and I couldn't be more pleased. Take that, little cousins!

* From "The Wonderful Fruit Fly."

Grain salads are my go-to in summer when the garden lettuce has bolted in the heat but cucumbers, beans and summer squash are still going strong. They pair perfectly with grilled foods and a platter of sliced tomatoes for rave-worthy backyard entertaining, and also make a quick solution for a weeknight dinner.

In the past I've experimented with salad made with farro and frikeh (or parched green wheat), but this summer I decided to try a whole grain, organic unhulled barley from Camas Country Mill—I buy mine through the PDX Whole Grain Bakers Guild—rather than pearled or hulled barley. While it has to be soaked overnight before cooking, it definitely adds texture and a slightly nuttier taste to the finished salad.

Barley Tabbouleh with Lemony Mustard Vinaigrette

For the vinaigrette:
1/2 c. olive oil
6 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 clove garlic, crushed
1/2 tsp. dried oregano
Salt and pepper to taste

For the salad:
2-3 c. cooked barley, either hulled or whole grain
1 c. coarsely chopped fresh mint leaves
1 c. coarsely chopped fresh Italian parsley
1/2 c. finely sliced spring onions, red onion, or sweet onion
1 medium cucumber, diced (or 2 Persian cukes)
Salt to taste

If using unhulled barley, soak overnight prior to cooking.

Put 8 oz. uncooked barley in the bottom of a large saucepan and cover with 2-3" of water. Bring to a boil, reduce heat to simmer and cook, adding water if it gets too dry, until the barley is cooked through but still has a nice resistance when you bite into it…don't let it get mushy. (Unhulled barley will take longer than hulled barley.) Drain and rinse in cold water to cool. Transfer 2 to 3 cups, depending on how much grain you like in your tabbouleh—I like less grain, more herbs—to large mixing bowl, add remaining ingredients and enough dressing to moisten. Combine and, if time allows, let it sit for an hour or so for flavors to meld. Serve at room temperature.

While the barley cooks, make the vinaigrette. Take any tightly lidded container—I often use a leftover (clean_ salsa container or glass jar—put all the ingredients into it, put on the lid and shake like the dickens over the sink in case, as once happened, the lid didn't seal as tight as I thought and I ended up dressing the kitchen instead of the salad. It can be made ahead and stores well for several days in the fridge.

Check out these eight salad recipes that will keep you inspired all summer long!

What does it mean to buy local?

A new phrase making the rounds is "values-based food purchasing." A recent article in Salon discusses the obfuscations rampant in our modern food industry, making it all but impossible for people to know where their food comes from or how it's produced.

"The core problem…is the anonymity of the food system."

In the article, Vern Grubinger, an extension professor with the University of Vermont, said, "The core problem, as I see it, is the anonymity of the food system." He explains that the purposely muddled double-speak used by food companies means people are making purchases that are contrary to their values, which causes us to "invest in and support the things that are broken in our food system. So much effort is aimed at symptoms when the core problem is the constant investment in the things that we don't want."

While the article primarily addresses how this lack of transparency affects institutional food procurement, the same problem exists in our supermarket aisles and on restaurant menus. Aside from the slippery definitions of words like "natural," "humanely raised" and "cage-free," the word "local" has achieved currency as a desirable label on food products.

Who wouldn't want to support a company that claims its product is made locally?

Think Carlton Farms, touted on menus all over town, is an actual farm that raises the animals it sells? Nope. It's a slaughterhouse owned by one of the West Coast's largest feedlot operations, and it trucks in some of the animals it processes from the Midwest and even Canada. An industry source said Carlton can legally call the pork they sell "local" because the company is based here and the pigs spend eight hours on the ground before being slaughtered.

So much effort is aimed at symptoms when the core problem is the constant investment in the things that we don't want.

Oregon's famous Tillamook cheese is, as regular readers know, being sued for false advertising by a group of consumers who allege its marketing portrays cows raised on coastal pastures by its co-op members, when in actuality it sources the vast bulk of the milk used for its products from a 70,000-cow mega-dairy in Eastern Oregon owned by a giant Midwestern corporation, R. D. Offutt.

Want to add more local spirits to your home bar by buying from a local distiller? Check first that those products aren't made from bulk spirits imported from a factory far from Oregon. Many local distillers advertise their products as "locally produced" when they're actually importing bulk spirits that they only have to pump into barrels and blend or age here—it's worth asking if the producers truly distill their own alcohol.

Even at farmers' markets it can sometimes be unclear where ingredients for products come from or how they were produced. The practice of aggregating produce collected from several farms has pretty much been discouraged by responsible markets, but what about processed products like jams, cakes and pastries? Does the fruit come from market vendors or from  local farms? Is the flour from local fields or a national company?

"Vendors in our market do not have to identify the origin of ingredients in prepared or processed foods," said Market Master Ginger Rapport of the Beaverton Farmers Market, though she notes that at the Beaverton market all products must be made in Oregon or Washington—the market doesn’t allow a local company to sell something that is made elsewhere.

Rapport adds that while sourcing locally is encouraged, requiring vendors to buy from local sources can be problematic. "What if that farm runs out of what you need? What if the same item from two different farms, cabbage for sauerkraut for example, doesn’t taste the same and alters the final product you are making?" Plus, she notes, local products are likely more expensive than wholesale ingredients from a larger supplier.

The bottom line?

Making conscious choices about the food you buy and eat based on your values makes a big difference in our local food system. Buying from small, local farmers and fishing families practicing sustainable methods supports them, their communities, and the health of the environment we all share. It keeps money circulating locally rather than being sent far away, helping make local systems more robust.

So know your farmer. Ask questions, not only of your farmers, but of your legislators. Tell your friends and neighbors why you make the choices you do. Get informed. It does make a difference.

The Beaverton Farmers Market is a sponsor of Good Stuff NW. Photo of strawberry from Valley Flora Farm.

This is the time of year when the fishing is good, for Oregon's fishing families and fishing communities, as well as for shoppers looking for a great deal on some of our most treasured local food. So when I saw that whole sockeye salmon was on sale at our local supermarket for a fraction of its usual price, I called and pre-ordered two fish.

I was even more excited when I found out that my fish was brought to us by Portland-based Kenai Red Fish Company, founded by father-daughter team Clint Benson and Allison Jones. Kenai Red is dedicated to responsible fishing practices and a transparent and direct supply chain starting in the waters of Alaska's Cook Inlet, to its processing plant in Ninilchik, Alaska, to its Community Supported Fishery subscribers and its retail partners.

If you're tempted to order whole fish, you can have the store filet it (usually at no charge), but be sure to ask for the head and bones to be included. After all, you're paying for them, too. There's good meat left from the fileting process that's easy to strip off the bones after they're roasted, and then the stripped bones can be dropped into a pot of water and simmered for stock. (See my guide to buying, freezing and using whole fish.)

After bagging and freezing three of the four gorgeous, deep pink filets for later in the summer, Dave claimed the last one for grilling that evening with roasted potatoes and grilled bok choy (left). I roasted the bones for a half hour at the same time as the potatoes, then stripped the meat—almost a pound!—for salmon cakes. The cooked (or any leftover) meat can also be used in salads, quiches, chowder, omelets, schmear…whatever strikes your fancy. The stock is my secret ingredient for a rich paella on the grill, and fish soups or chowders are always deepened by its presence.

The recipe for salmon cakes below is based on one from my friend Hank Shaw—who literally wrote the definitive book on catching and cooking fish in his Hook, Line and Supper—via his pal Bryan Voltaggio's recipe for Maryland crab cakes. I substituted the cooked salmon for raw, and also used David Leite's recipe for homemade Old Bay-style seasoning mix, then made a quick sriracha mayonnaise to go with it (top photo).

Alongside a simple slaw, it's definitely a keeper, and one that'll adapt for almost any fish or crab.

Sockeye Salmon Cakes

1 lb. cooked salmon
1/3 c. salted crackers like Saltines, crushed in a processor
3 green onions, finely sliced
1/4 c. mayonnaise
1 egg
1/2 tsp. sriracha or other hot sauce
2 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 c. extra crushed crackers, crushed tortilla chips or panko, for coating
1/4 tsp. crushed red pepper flakes
3 Tbsp. canola oil

In a large bowl, mix together all ingredients except for extra crushed crackers and the canola oil.

In a cake pan or other rimmed pan, mix crushed crackers (or whatever crumb coating you're using) and red pepper flakes.

Gently mold the fish mixture into small cakes about 2-3" in diameter and 1/2" high, and gently place in pan of coating mixture, patting quickly to embed the mixture and flip to coat other side.

Heat oil in a large skillet over medium heat until it shimmers. Carefully place fish cakes, in batches, in pan and fry until browned, about four to five minutes. Flip cakes and fry on other side until golden brown, about four minutes. Serve warm.

We just got back from our annual Fourth of July camping trip—the better to avoid the erstwhile war zone that our neighborhood becomes every year—and we came back with some new hacks and gear suggestions to add to your list.

In the first post in this series I shared our best hacks collected over decades of car camping, from staples like a folding camp table and lidded bins to a hatchet and leather fireplace gloves. Hacks included a zip line to keep pets contained and a brilliant hot water dispenser (left) that Dave made from a three-gallon water jug, among others.

With an eye to cost, efficiency and space considerations, here are our latest must-haves:

Gear

Bedding: We recently traded in our double sleeping bag and blowup mattress for a "sleep system" from REI that included a blowup queen-sized mattress, a padded bottom sheet and fitted top sheet with a comforter that fits over the whole bed. Benefits include more room for Dave's 6'4" frame, the secure fit of the sheets and comforter that prevents it from slipping off the mattress (a problem with all the double bags we've ever had), not having zippers to fumble with in the dark when one person hears the call of nature, and the compact bag that contains it all, making packing simpler. Downside: If the temperature outside dips too close to the system's lower temperature range, you might find yourself sleeping fully clothed.

Several camping couples of our acquaintance have switched to cots with pads and sleeping bags because they are easier to get in and out of, particularly for older knees and backs—one couple uses ergonomic lounge chairs because they can adjust the head end to their preferred angle. Cots also provide storage room underneath for luggage, dog beds, etc.; downside is that they are generally bulkier than a mattress and bedding.

Tent light: One small piece of equipment that stays packed with our camping gear is a small battery-operated lantern with a clip handle. Most tents have a loop or tab to clip it to, and it's invaluable when we want to put the dogs to bed so we can enjoy a few quiet moments by the fire, not to mention it helps in finding your jammies in the bottom of your bag at bedtime.

Headlamp: Okay, kind of obvious, but we resisted these for years for some reason—they still look ridiculous—but now we can't do without them.

Tablecloth: I nearly had a panic attack on our last camping trip when I thought I'd forgotten the ancient camping tablecloth I'd inherited from my parents' camp kit. The heavy duty, easy-to-clean plastic top and non-skid cloth backing still has the small-ish slash I put in it when, as a youngster, I forgot to use a cutting board. It keeps grimy schmutz off prep surfaces and tableware and makes cleanup so much easier.

Hacks

Hot water dispenser: Rinsing dishes and washing your hands is so much easier with this hack (photo, upper left) that I described in my last post, but it's so brilliant I have to share it again. All you need is an empty water jug with a spigot—we always take along three-gallon plastic jugs for drinking water, which goes really quickly between us and the dogs. Slice off the top third (or leave the back end attached so it acts as a hinge), then pour in hot (but not boiling) water and position it over your wash tub. Voilà! Lovely hot water on demand.

Cooking (and baking) with briquets: Dave loves to bake any time and any place, and he has hacked a working stove from rocks and briquets (top photo), and he also uses briquets to heat and bake with his footed cast iron baking pot (left)—the rimmed lid holds hot briquets to provide heat from the top.

Cooking fires: A hatchet, rather than an axe, should be sufficient for splitting camp wood; and bring newspaper for starting fires. If you need shorter pieces of kindling for starting a fire, you can use the heavy bars of the top grate of the firepit to break longer pieces of kindling in half by inserting it between the bars of the grate and levering it down. If you need a quick bed of coals for cooking, using smaller pieces of wood rather than larger ones will speed up the process.

Freezer chest: Over the years I've found one of the most challenging parts of camping is freezer chest management. Keeping cold things cold and not swimming in melted ice is a challenge, especially now that we feed the dogs raw food, which can't come in contact with the other contents of the chest. (A separate chest is a non-starter for space and hassle reasons.) First, the chest should be placed on a slight slant where any moisture can run out of the drain at the bottom end. Then the ice, usually two bags, goes in the bottom of the chest at the lower end. All foodstuffs are in plastic zip-lock bags by category—meats, vegetables, fruit that requires refrigeration, eggs, cheeses, etc. The cartons of raw pet food—in a separate bag as well—are placed at the drain end of the chest so any leaks go out the drain without contaminating other contents (bring extra bags in case of leaks). Milk, mayonnaise, etc., that needs to stay cold are placed closest to the ice, and vegetables, bread, and other items that don't need to be icy cold can be placed further away.

Read Part One of my best gear and hacks.

Radishes are coming on strong at the farmers' markets and in CSA shares. But just how many can you slice into salads, scatter on butter boards or scoop into a crock of creamy butter? The idea of roasting them was a revelation, one I'll be forever grateful to a long-forgotten writer for describing.

Dearest radish,

I want to like you. I really do. Your blushing cheeks, your round perfection. Your peppery bite that gives a spicy twist to every encounter.

But there's that harsh edge to you that's always held me back. Though other people can't seem to get enough of you; so I keep thinking it's me, not you. After all, it just wouldn't be spring without seeing you out in the garden, the way you reliably pop out of the soil within a couple of days of poking your seeds in the ground.

Then I heard about a way to mellow out those rough edges, even make you slightly sweet without totally losing your crisp appeal. I think we may have a future together after all. How about it?

x's and o's,

Kathleen

Roasted Radishes with Pasta and Radish Greens Pesto

For the roasted radishes:
2 bunches radishes
Olive oil
Salt
Thyme sprigs

For the pesto pasta:
3 c. radish greens
1 c. Italian parsley
3 cloves garlic
1/4 c. pine nuts
1 tsp. salt
1/2-3/4 c. olive oil
1 c. parmesan, grated, plus more for sprinkling
1 lb. dried pasta

Preheat oven to 400°.

Separate greens from the radishes. Set the greens aside, rinse radishes, halving them if they're very large, and dry with a towel. Place in medium bowl and toss with enough olive oil to coat. Place in baking dish and sprinkle with salt and thyme sprigs. Roast in oven for 20-30 min. until skins are crinkled and radishes are tender when pierced with a fork.

While radishes roast, bring a pot of salted water to boil on the stove.

Rinse and dry greens. Put greens, parsley, garlic, pine nuts and salt in bowl of processor. Turn on processor and drizzle in olive oil, processing until mixture is smooth and slightly wet. Pour into medium mixing bowl and stir in cheese.

Cook pasta till al dente. Drain and mix in half of pesto or enough to generously coat pasta. Serve with roasted radishes alongside and extra parmesan for sprinkling.

The appearance of Hood strawberries marks the official beginning of summer in Oregon. While other strawberries may appear sooner, it's the Hoods that people await with bated breath, pestering farmers and greengrocers with the question of, "When???"

And no other strawberry will do for a true Oregon strawberry jam, according to devotées. The section on Hood strawberries at a website dedicated to these signature gems notes that Hoods are only available in a short window of two to three weeks at the very beginning of strawberry season.

Fans will nod in agreement upon reading that Hoods are known for their high sugar content and deep red color throughout and, when ripe, they are much softer in texture than other varieties. And, as anyone who has bought a flat of Hoods and put off using them until the next day knows, the description solemnly notes that they "need to be eaten fresh or used in jams or baking within hours of being picked."

Discovering a flat of mushy brown berries the next day is, as the Mavericks sang in 1994, a crying shame.

Hoods were officially released to fruit growers and the nursery industry on April 16, 1965, a cross between a cultivar called "US-Oreg 2315" and Puget Beauty. It was grown and selected by legendary plant breeder George F. Waldo, who was said to have transformed Oregon's berry industry with the introduction of the Hood strawberry as well as the Marionberry.

When I brought home two pints of freshly picked Hoods from Greenville Farms at the Hollywood Farmers Market, Dave, prescient as always, immediately claimed them for a batch of his justly famous strawberry sorbet. The bar for summer has been set!

Strawberry Sorbet

Adapted from Sheila Lukins

2 pints fresh strawberries
1 1/4 c. simple syrup (recipe below)
2 Tbsp. orange juice

To make the simple syrup, in a medium saucepan combine two cups each of water and granulated sugar. Heat until just boiling, stirring occasionally. Cool.

Purée the strawberries with 1/4 cup of the simple syrup in a food processor until smooth. While the seeds of the Hood strawberry are quite small and fine to use at this point, if using other berries you may want to strain the pulp through a fine mesh sieve to get a smoother purée.

Stir in the remaining syrup and the orange juice. Transfer to an ice cream machine and freeze according to the manufacturer's instructions.

Did you know every $1 spent at your local farmers' market generates twice as much economic activity within the region, whereas the equivalent purchases in a traditional grocery store yield only one-third of those benefits to the region’s economy?

Acknowledging those economic contributions to the local economy, in 2008 the Tualatin Soil and Water Conservation District approached the Beaverton Farmers Market with an offer of $5,000 to support a market program. The market decided to pay it forward, adding additional funds from the market to form a Vendor Development Grant Program aimed at helping vendors grow and develop their businesses. These are some of this year's recipients.

Mountainside Lavender: Mountainside Lavender produces fragrant bouquets, essential oils and other lavender-based products and will begin their first season at the market in June. Their grant award helped them with the initial set-up costs for their booth which will help them with their first foray into farmers' markets.

Kalo Kitchen: This popular Hawaiian food vendor needed to increase production and way to keep their food fresh and warm. They applied for the grant to purchase a generator. 

Barro: San Pedro Limon, Mexico, is where the long roots of Barro originate. Owner Yoli Barragan Rabadan takes inspiration from her grandmother, cherishing the recipes that have been in the family for four generations. This grant will help purchase a dough sheeter for next-level product capabilities.

Hapa Pizza: This Asian fusion Neapolitan-style pizzeria works hard between its new store-front in Beaverton and serving marketgoers every Saturday. This grant will help expand production capabilities at the market.

Helvetia Creamery: Home to beautiful brown-eyed Swiss cows, this local creamery has developed quite a reputation for its delicious Swiss cheese. This grant will help develop a new smoked, raclette-style cheese.

Le Petite Jardin: Growing microgreens, sprouts, greens and summer vegetables is a lot of work, and as a family farm that is constantly looking for improvement of its process, they applied for the grant to add another growing rack to their operation.

El Cuadrilatero: Pambazo sandwiches are unique and delicious. This grant will help them purchase a generator to improve production in their booth.

HYCH (Heat You Can Handle): High-quality hot sauces based in Salem that will tingle your taste buds. They are a great vendor to check out just in time for the grilling season. Their grant dollars went to rebranding costs when a copyright issue came up with their previous business name, Hoss Sauce.

Food for Thought: Ajay and Guatami make Indian desserts and snacks with a philanthropic goal. They are going to use the grant funds for advertising, legal fees for 501c3 filing, and packaging development.

Decadent Creations: Hand-made, small-batch artisan cakes, cookies, pastries and French macarons have made quite an impression on market customers. A master of her craft, Mindy Simmons needed help with new labels for her products.

Ocean Green Healing: Handcrafted and locally made CBD bath and body products are this vendor's specialty. Increased demand for their CBD bath bombs created a need for a bigger mixer in their production facility and this grant will help make that possible.

Ona Yogurt: Owner Clare McLeod’s Greek-style vegan yogurt, made from silken tofu that is high in protein and low in sugar, began with her search for a vegan product that was also environmentally friendly. Clare’s grant award will help her increase production capabilities.

Binary Brewing: Created by a couple of techies, Binary Brewing's founders have translated their love for coding into carefully brewed, refreshing beverages. Their grant funds will be used to purchase coolers that will keep their beers icy cold while at the market.

Lindsay's Sourdough: Lindsay is a busy mother of six but she makes sure everyone has access to a delicious breakfast made from her sourdough pancake and waffle batter, from the original sourdough to specialty flavors like chocolate, mango, and lemon and poppyseed. She was able to purchase a new tent with her grant funds.

Queen's Kitchen: Owner Lanisha Brown crafts body sugar scrubs that she describes as a “spa in a jar." Her grant will be used to develop a new hair product.

Rice Thief: With her Korean comfort food updated for the modern palate, Anna Lee has created recipes based on her cultural background. Her food was so popular with marketgoers that she needed to purchase a larger grill, and this grant will help her do just that.

All photos courtesy Beaverton Farmers Market.

As the Oregon legislature nears the end of its 2023 session, there are several bills affecting small farmers that need your help to get over the finish line successfully. (Click on the action link at the end of each item.)

Oregon Agricultural Heritage Program (HB 3366): This bipartisan program, known as OAHP, helps farmers and ranchers protect their land while keeping it in production, supports rural communities, and helps Oregon leverage unprecedented federal funding. In the first grant cycle, OAHP protected more than 12,400 acres of working land across Oregon. The Oregon Watershed Enhancement Board (OWEB) requested $10.8 million in grant and administrative funding for the 2023-2025 biennium, but that funding was not included in the Governor's budget. Contact your legislators today and ask them to support this program at the link below.

ACTION LINK: Tell your legislators to fund the Oregon Agricultural Heritage Program.

Healthy Soils Bill (HB 2998): This bill leverages federal funding and existing programs to expand resources to support farmers and ranchers with soil health practices that make the most sense for their land and businesses. The Healthy Soils Bill is important in meeting the needs of farmers and ranchers, and addressing the climate crisis. We are at a critical time in the legislative session where funding for many bills, including the Healthy Soils Bill, is being determined. Your advocacy right now could make a real difference for the success of this bill so please contact key legislators to urge them to fund the Healthy Soils Bill.

ACTION LINK: Copy and paste the template provided into an e-mail to tell legislators they need to fund the Healthy Soils Bill.

Canola Bill (SB 789): In a parliamentary move attempting to waylay this bill, the House Ag Committee held a work session resulting in this being moved to the House Rules Committee instead of going to the House Floor for a vote. It is more important than ever that constituents make their voices heard to get this bill passed in this legislative session. We need to maintain the current 500-acre canola cap in the Willamette Valley in order to protect brassica specialty seed production.

ACTION LINK: Tell your legislators they need to act to protect specialty and organic seed production in the Willamette Valley.

Support for Farmers Transitioning to Organic (SB 1058): Oregon is ideally situated to be a leader in the rapidly growing organic industry, which surpassed $60 billion in 2022, but will need to make both public and private investments in order to fully actualize this opportunity. Organic farmers are subject to third party verification, rigorous certification processes, and federal standards that mandate practices which, among other benefits, creates the healthy soils found on organic farms. Certification takes three years and is a considerable economic burden on organic farmers that conventional farmers are not subject to. Given the triple bottom line benefits organic can bring Oregon, investments in organic farming and transitioning to organic are smart policy moves.

ACTION LINK: Copy and paste the letter provided into the template form and let your legislators know it's critical to help grow organic in Oregon.

Thanks to Friends of Family Farmers (FoFF) for these legislative alerts and links.

My first story for Travel Oregon is all about berries—where to find and eat the strawberries, blueberries and cranberries that deliciously dot the Wild Rivers Coast Food Trail and the Central Coast Food Trail.

I got to talk to farmers like Betsy Harrison of Valley Flora Farm near Bandon, who with her two daughters grows the organic u-pick strawberries that are eagerly anticipated up and down the coast. Down around Elkton is Estill Farms, where Paula Estill grows both organic and conventional blueberries—and if you don't have time to pick your own you can pick some up from her at the Florence Farmers Market on Tuesday afternoons. And in early fall there are the region's famous cranberries, available fresh in October and November at farm stands and area farmers markets.

Local foraging expert Jesse Dolin said not to forget the wild bounty of the region,  listing evergreen huckleberries, salal berries, blackberries, red elderberries, thimbleberries and salmonberries to be found in campgrounds and along hiking trails in the area. I can taste them already on my griddled pancakes drizzled with maple syrup.

Read the story and make plans to visit if you haven't already!

Top photo of strawberries from Valley Flora Farm; lower photo of blueberries from Estill Farms.