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Fruit in Hand Cocktails Desserts Salads

OREGON SPECIALTY FRUIT

GOALS 1. show product versatility 2. offer recipes and ideas 3. introduce new products 4. stay top-of-mind with customers

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Twelve stunningly beautiful pages showcasing our products have given me an affordable tool like no other.

Becky Westby Director of Sales

Gold CMYK

Black / Gold (metallic) PMS 871 C

Recipes and Serving Ideas

Black / Gold CMYK

Introducing Cranberry Velvet Black / Gold CMYK

Fruit In Hand by Oregon Fruit Products Co.

1-877-773-7848

150 Patterson St. NW, Salem OR 97304

www.fruitinhand.com

Made in the USA

Fruit in Hand

Summer

Cocktails Desserts Salads

Cocktails Desserts Salads

Ripe with Possibilities Fruit in Hand is our premium fruit starter

Two Styles

that will inspire new summer inspiration and fun.

Fruit in Hand shines in bar and restaurant by • reducing labor costs • neutralizing price swings • ending recipe inconsistencies • saving the shrink from cleaning fruit in-house Here are some serving suggestions and ideas for using Fruit In Hand Original with chunks of fruit and Fruit In Hand Velvet, smooth and rich. For more recipes and ideas, go to www.fruitinhand.com.

Recipes and Serving Ideas

STRAWBERRY RASPBERRY BLUEBERRY MARION BLACKBERRY MIXED BERRY MANGO PEACH CHERRY PEAR PASSION FRUIT LIME CUSTOM MIXES

Pour it, swirl it, layer it

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Black / Gold CMYK

Gold CMYK

Easy, gorgeous desserts Black / Gold (metallic) PMS 871 C

drizzle over cheesecake layer with cream or panna cotta swirl into everything

Black / Gold CMYK

Millionaire Cocktail

2 oz rye or bourbon whiskey 1 oz Passionfruit Fruit in Hand Velvet 1 oz orange curacao 1 teaspoon grenadine 1 teaspoon creme de framboise liqueur Pour ingredients into cocktail shaker filled with ice. Shake well and strain into chilled glass.

Pour it, swirl it, layer it

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Pour it, swirl it, layer it

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Savor | FRESH

Summer Breeze

Three simple dressings that taste rich with the addition of real fruit.

Two ingredients makes this the simplest summer dessert ever.

Combine equal amounts of Frui In Hand and your favorite wine and freeze in ice cream machine or with the granita method.

☞ More at www.fruitinhand.com Raspberry Vinaigrette

1/2 cup Raspberry Fruit In Hand Original 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice Place the raspberries, olive oil, lemon juice in a blender. Blend until smooth. Season with salt and pepper, to taste.

Here are some of our favorite combinations:

Sweet and Simple Mango Dressing 6 oz Mango Fruit In Hand Original 1 tablespoon apple cider vinegar* 1 tablespoon balsamic vinegar* 3 tablespoons filtered water 1 tablespoon oil (I use grapeseed) 1/8 teaspoon salt

Strawberry with rose Blackberry with merlot Mango with sauvignon blanc Mixed Berry with cabernet Blueberry with chianti

Blend all ingredients in food processor or blender until smooth. Will keep in fridge up to 4 days.

Strawberry Balsamic Viniagrette 2 oz Strawberry Fruit In Hand Velvet 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and pepper, to taste

Pour it, swirl it, layer it

Blend thoroughly.

Introducing Cranberry Velvet

Fruit In Hand by Oregon Fruit Products Co.

1-877-773-7848

150 Patterson St. NW, Salem OR 97304

www.fruitinhand.com

Made in the USA

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DALE LAITINEN

Bristle

WATERCOLOR ARTIST

GOALS 1. painting techniques & tips 2. drive traffic to website 3. attention-getter for his predominant boomer audience

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The immediate response to the first magazine Terri and I did was remarkable. My magazines have been saved and shared much more often than a newsletter.

Dale Laitinen

Techniques Suggestions Tips and Tricks Kick in the Butt Inspiration

Painting with Dale Laitinen

Gristle Productions introduces Bristle, red meat for the art world

Bristle

Welcome to Bristle Magazine.

In this issue I begin at the beginning with a story illustrating basic techniques used in watercolor.

Many times we lose sight of the fundamentals—this will give you a quick brush up.

My second article will highlight painting on location. You will find my approach to working on site from sketch to finished painting.

More information on my workshop and exhibition activities: www.dalelaitinen.com

Bristle Magazine Issue 1

December 2013 Design by T. Wayne Design twayneyes@gmail.com Cover photo by Jan Bowman All art, sketches, writing and design property of Dale Laitinen

The Gentle Sea, Cambria 22 x 41 watercolor

To subscribe to my newsletter: laitinen@goldrush.com Facebook Page Dale-Laitinen-Fine-Art-Studio

More to see at www.dalelaitinen.com

Back to the Future

in Watercolor I

t’s been said for successful painting, one needs purity of focus and clarity of vision. That is true for a single painting but most certainly for the long haul; maintaining focus through trials, failures, and successes results in clarity and a sense of purpose.

Through the practice of painting, you’ll find your visual language and from that your identity as an artist. This requires focused attention to learning technique.

Painting with watercolor requires nuance and the ability to accept what happens during the practice of painting. Results may often seem capricious to the uninitiated but time spent with this medium will bring rewards not often found in other creative pursuits.

Waterfall—portion Wet in wet example Pay attention to how color, water, paper and your environment interact. The paper may be too wet or too dry. Weather affects this.

How long does it take to dry on a windy hot day as opposed to a cloudy damp one? How much water and pigment you have in your

brush affects the value or intensity of your color.

The full paintings of each of the portions used in this article are on my website: http://dalelaitinen.com/index. php/category/art-news/

Time spent with this medium will bring rewards not often found in other creative pursuits.

r u O Helvetia

HELVETIA

COMMUNITY ASSOCIATION

GOALS 1. show depth and breadth of region 2. encourage preservation 3. promote mindful urban development 4. introduce unique busi- nesses and characters.

My heart leaps up when I behold a rainbow wordsworth

Issue 4 • Sept 2013 • Longitude: 122° 55’ 02” W Latitude: 45° 35’ 44” N

Spring 2013

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Our Helvetia Three factors determine the success of any project: time, Contributors Contents Editor: Cherry Amabisca From the editor ...............................................................3 budget and talent. We don’t Design: Terri Wayne The Burning of the Böögg ...........................................4 Map design: Lee Newton Helvetia Springa map ......................................................7 have lot of time and cerOur Century Farms .........................................................8 Photos by: tainly not enough Farm Fresh Vegetables and more from CSAs .... 10 money.

Adrian Amabisca Amabisca Traces of the Past by Ginny Mapes........................ 12 But we have Terri. Cherry Faun Hosey Dale Laitinen paints Helvetia .................................. 14

• 14 mi west of Portland, Oregon

Lyn Jacobs James Just

Cherry Amabisca Editor, Our Helvetia

Cover photo by Adrian Amabisca Special thanks to Faun Hosey and Terri Wayne

“It ’s peaceful here in Helvetia, a rural haven that gives people strength for another busy week in the city.”

—AB, Hillsboro

Comments? Ideas for future issues?

Email the editor at amabisca@helvetia.us or call 503.647.5334 Our Helvetia is a publication of Helvetia Community Association (HCA). HCA works to inspire others to appreciate, share and celebrate Helvetia’s treasured heritage, land and people. HCA is a 501(c)(3) cultural, educational non-profit organization which relies totally on tax-deductible donations and wonderful volunteers. To donate to HCA , to get involved or for more information about our activities, please go to: www.HelvetiaCommunity.org or call 503.647.5334.

2 Our Helvetia Spring 2013

© 2013

Helvetia state of

mind

WATCHinG THE SuPEr BOWL THiS yEAr, i WAS CAPTiVATED by the Dodge ram commercial that featured Paul Harvey reciting “So God Made a Farmer”. These proud, strong images of farmers reminded me of the perseverance, determination and commitment of our Helvetia farmers, racing the rains to cut and bale hay through the night, or up before dawn to harvest vegetables so their customers can enjoy same-day freshness.

Family farmers are an integral part of Helvetia’s local, sustainable and diverse agricultural tradition. in the last issue of “Our Helvetia”, we profiled Helvetia’s Christmas tree farms. in this issue we proudly introduce Helvetia’s oldest farms, our six Century Farms, who have been honored by the State of Oregon for continuously farming their land for over 100 years. We also introduce our newest farms, our CSAs, who are following a new model for farming that has gained in popularity in the last twenty years. in subsequent issues, we will feature our u-pick, lavender, organic and hazelnut farmers.

Helvetia’s family farmers have managed to feed people, replenish the land and preserve precious water for generations. Their commitment to growing good things, through careful planning and hard labor, provides us with a connection to rural roots that enhances our lives. As spring and summer approaches, why not plan an escape to Helvetia’s countryside and experience the bounty of our family farms?

Cherry Amabisca, Editor Our Helvetia Winter 2012

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freedom lies in wildness, “notRealin civilization. ” Charles Limbergh

Helvetia’s Roosevelt elk herd numbers over 100. They can roam as far as 50 miles a day, as far west as the Coast Mountains. They forage on late-ripening fruit and cover crops as they build up their fat reserves to withstand the coming winter months. Helvetia’s

6 Our Helvetia Summer 2013

Helvetia's local gem

Helvetia Winery

Elizabeth Furse and John Platt contribute to many community events Helvetia’s soutH-facing slopes are blessed with a climate, soils and slopes similar to the grape-growing regions of Europe. Nestled in the Helvetia hills of the Tualatin Valley is Helvetia’s only winery, Helvetia VIneyards and Winery.

Established in 1982 by John Platt and Elizabeth Furse, Helvetia Winery’s visitor’s center is located in the historic 100-year-old Jakob Yungen house.

Jakob Yungen and his three brothers were Swiss immigrants who came to

the Helvetia area in the late 1800’s to continue the Swiss traditions of farming and wine-making. Autumn is a busy time for proprietor John Platt. He often hosts eager volunteers to help with the “crush”.

Helvetia Winery wines are featured each year at the Helvetia Culture Fest (see article on page 8).

To see all the year-round activities at Helvetia Winery, go to www.helvetiawinery.com.

woodlands contain one of their calving grounds, to which they return year after year. They mostly travel at night but if you're careful, you can hear the moms cooing to their babies and the muffled thudding of their hooves as they glide by in the night shadows.

Our Helvetia Summer 2013

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What delights your clients?

What delights you?

Tell a great story and your audience will find you. Then what? As a marketing enabler, I’ll help craft message and images that deliver rich impressions to your clients and customers. Keeping them loyal is serious marketing muscle.

We pay attention to measurables as well as the less tangible. We’re intent on minimizing the stress that comes with new marketing endeavors.

I work with virtual teams of writers, illustrators and photographers. We listen, think and deliver. We’re eager to talk about your next steps.

Unix/World magazine National Academies Press Transportation Research Board Boston Women Communicators BFS Printing Boston Waikiki Aquarium Oregon Fruit Products Touch of Mink Gimre’s Shoes / New Balance

For

Immediate HIRE

Terri T. Wayne Design Portfolio terriwayne.carbonmade.com Contact twayneyes@gmail.com