Willamette Valley Life: Summer 2013

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M U S I C

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W I N E TAKE ONE

PLACES TO GO...PEOPLE TO SEE...THINGS TO DO

Volume 4 Issue 3/Summer 2013 (Display until October 1, 2013) WillametteValleyLife.com

MAGAZINE

All Steamed Up The Great Oregon Steam Up

Page 6

Top 10 Willamette Valley Burgers According To Chuck Bradley Page10

U-Pick of the Crop

Sherwood Orchards Page 15

Molalla Country Farm Loop Something for everyone

Page 17

Jefferson Mint Festival & Frog Jump Page 8

Katherine Dunn NURTURING A GIFT

P.16

THE VINE 6 PLACES TO TASTE WINE

P.18

YOUR MONEY STRATEGIES TO PAY DOWN DEBT

P.20

EAT PEACHES AND PIE ICE CREAM

P.21

Summer 2013 • Willamette Valley Life

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When was the last time you had a great Italian Dinner AND movie for less than $15?

You can at the Drunken Cook in Salem!



The Drunken Cook Family Restaurant is different from any other Salem restaurant.

Open daily, Tuesday - Thursday 5pm until 9pm.

Friday & Saturday from 5pm until 11pm.

“A truly Italian restaurant of the 70s and 80s era...” (Retro prices* & “retro” movies!)

*Complete Italian dinners, less than $15 - includes entree, salad and beverage!

For information & reservations (not required) call 503/581-7400

Next to Fitt’s Seafood

1555 12TH STREET S.E.| SALEM, OREGON 97302

Reach thousands of readers throughout the Willamette Valley.

To reserve space call 503.507.1228

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FIND YOURS TODAY AT: 1230 Broadway NE Salem OR 97303 Phone: 503.378.0532 Fax: 503.370.7988

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Willamette Valley Life • Summer 2013

Mill Creek Professional Center • 810 Liberty Street N.E. • Salem, OR 97301• 503.581.4615

LETTER FROM THE PUBLISHER

Celebrate The Summer

CONTENTS

I

thought for a minute on the first day of summer this year that the season was going to be delayed for awhile—that is, until it came roaring in this week in all it’s hot glory.

It looks like it’s going to be an incredibly busy summer too. In this issue, we’re just covering a small fraction of what’s happening around the valley for the next three months.

From frog jumping contests, to steam tractor parades, it’s going to be a great time to get out and enjoy summer in the Willamette Valley!

Then there’s berry picking. I’ll be out this coming weekend picking blueberries until the sun goes down. If you’ve never been berry picking before, it’s a great way to spend some time with friends and family. Be sure to check out our article on Sherwood Orchards. And if that wasn’t enough, Willamette Valley hamburger expert Chuck Bradley has given us his guide to some of the best burgers in the Valley.

In the spring issue of Willamette Valley Life, we featured an article about McMinnville’s Granary District. Shortly after publication, the property owner made leasing decisions that affected some of tenants. Specifically, the McMinnville Public Market moved to another location and became the McMinnville Grange Farm Market. A few vendors remained, including The Garden Shed, and some food carts. The building is undergoing renovation and a new brewery, Grain Station Brew Works, will open in late summer. Visit their website for updated information. granarydistrict.com I hope you have a wonderful summer. I’m making a point this year to get out and enjoy every bit of it.

Jefferson Mint Festival and Frog Jump. Photo by Danita Cahill.

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DEPAR TMENT S

FEATURE

MEET THE PRESS:

THIS MONTH’S CONTRIBUTORS

Danita Cahill is a freelance writer, photojournalist and alpaca rancher.

She’s written and done photography work for over a dozen newspapers and half a dozen magazines, allowing her to discover many interesting Willamette Valley people doing amazing things. Danita lives on a small farm with her husband, two young sons and many pets. Between magazine assignments, she writes books and photographs nature.

Ken Gardner writes for life, financial liberty and the pursuit of member happiness. He has worked in the financial industry for over 10 years and does not have perfect credit…but he’s getting there.

Sophie Hawley grew up in the Willamette Valley and loves the abundance of locallyproduced ingredients: vegetables and cheeses, berries and herbs, wine and craft beer. A lifelong cook and food-lover, she writes and photographs a food blog featuring simple, tasty recipes for cooks of every skill level. Read more at dinnersforwinners.wordpress.com.

Sarah Horner is a freelance writer, photographer and winemaker. Eight years of experience in the local wine industry allowed her to explore the rich culture the Willamette Valley offers. The sights, sounds and stories of the region inspire her and she enjoys sharing her discoveries with readers. Sarah lives with her husband, two teenage boys and miscellaneous pets.

Ryan Reichert is a digital marketing professional in Portland who relocated from the midwest in large part because of his passion for wine and food. He holds an Advanced certification from the Wine & Spirits Education Trust, is the Wine Ambassador for Travel Oregon, and is the managing editor for Palate Press: The online wine magazine. ryanreichert.com Mary Stewart is an agritourism developer and a writer/photographer with MARStewart Group in Wilsonville, Oregon.

Formerly, she was Executive Director of Agri-Business Council of Oregon and an Oregon State University Extension Agent.

Advertising deadline for the upcoming Willamette Valley Life Fall 2013 issue: August 21, 2013 Reach thousands of readers throughout the Willamette Valley.

To reserve space call 503.507.1228

4 Valley Floor 6 People and Places 16 Art & Entertainment 17 Daycation

Jefferson Mint Festival & Frog Jump

18 The Vine

Let’s go to the hop!

ON THE COVER

20 Your Money 21 Eat

Jefferson Frog Jump: Photo by Danita Cahill

PUBLISHERS Randy and Dawn Hill

PHONE 503.507.1228

SENIOR EDITOR Jessica Gardner

MAILING ADDRESS P.O. Box 17264 Salem, Oregon 97305

ASSOCIATE EDITOR Erin Grace

EMAIL publisher@willamettevalleylife.com

CALENDAR/VALLEY FLOOR EDITOR Anne Walton

WEBSITE willamettevalleylife.com

ART DIRECTION Hill Design Studios PUBLISHING COORDINATOR Ken Gardner DISTRIBUTION Profile In Delivery, Kathy Melson CONTRIBUTING WRITERS AND PHOTOGRAPHERS Danita Cahill, Ken Gardner, Sophie Hawley, Randy HIll, Sarah Horner, Mary Stewart ADVERTISING SALES L. Andrew Brown/Concept Marketing Randy Hill

Willamette Valley Life Magazine is published quarterly. Opinions expressed in this magazine are those of the authors and not necessarily those of Willamette Valley Life Magazine. This publication cannot be reproduced in any form without written consent from Willamette Valley Life Magazine. Although we have made very effort to insure the accuracy of the information in this publication, due to the passage of time and the anomalies inherent in the publishing process, we cannot be responsible for errors or incorrect information. Please contact the individual establishments to confirm information.

26,000 copies printed and distributed throughout the Willamette Valley.

Copyright 2013 by Willamette Valley LIfe Magazine

One year subscriptions are $16. Send check or money order to Subscriptions: P.O. Box 17264, Salem, OR 97305. Make payable to “Willamette Valley Life.”

Summer 2013 • Willamette Valley Life

3

VA L L E Y F LOOR

Encompass all of your senses in the Eola-Amity Hills AVA

C

ool nights and warm breezes combine to express an exceptional wine experience in the Eola-Amity Hills AVA. Come and enjoy over 20 wineries and vineyards for activities, food and wine specials in this 2nd annual event. The word is out that the Eola-Amity Hills unique soil qualities and blasts of cool coastal air bring the Pinot Noir grape to a beautifully balanced and complex apex of flavors. Over Labor Day weekend wineries and vineyards will open their doors for free tastings, and both wineries and food carts will accept $5 tickets found in the Encompass Guidebook towards a wide variety of food offered throughout that weekend. A limited number of Encompass Guidebooks will be sold. 2013 Guidebooks are $25 and can be purchased online.

Where: Eola-Amity Hills When: August 31 – September 1 Contact: eolaamityhills.com/AVA/encompass-guidebook

THOR MARK

Children’s Summer of Discovery

T

he recipe for a great summer is found at AC Gilbert’s Discovery Village. Salem’s historical playground for learning and fun has charmed youngsters and parents alike for over 23 years.

Indoor historical houses and outside play structures combine to stimulate, challenge and excite children of every age.

Registration is open for summer camps, 1-day classes and weekend events. The Discovery Village offers kids the chance to explore, learn and grow. Camps range from space and nature, to wildlife and global explorations. Campers register by age group with all-day options available.

Where: Salem When: July 8 – August 16 Contact: acgilbert.org

Take a break and tour a gorgeous working forest!

2

013 Starker Forest Tours are available Wednesday afternoons. These bus tours are about three and a half hours long and begin when you’re picked up in front of the Comfort Suites Inn lobby (formerly Salbasgeon Suites Hotel) in Corvallis and transported to Starker Forests for your tour. The tour involves, among other activities, a 1/4-mile walk (which is optional), where you’ll be educated on the different practices of forest management that Starker Forests applies.

Remember to dress appropriately for the weather and wear comfortable walking shoes!

Fairview Farm Goat Museum

F

airview Farm Goat Dairy, an artisan creamery located in Dallas, Oregon, has opened the nation’s first museum devoted entirely to goats.

Although modest in size (200 square feet), the Fairview Farm Goat Museum is the only museum of its kind in the United States. According to Laurie Carlson, coowner of Fairview Farm, there’s one other goat museum in the world, located in the Australian outback. The Fairview Farm Museum features colorful poster displays and a few artifacts, including 19th century opera gloves fashioned from goat leather and a porcelain doll with hair made from the wool of an Angora goat. The museum is designed to be self-guided and admission is free.

Where: Corvallis When: June 19 – September 18 Contact: visitcorvallis.com

T

he hardest part will be choosing what to see as the Oregon Festival Of American Music presents The Songbook of the Movies, 1930 - 1948. The first of a two year look at the music that made Hollywood, this year features the earlier golden age of the motion picture industry and its expansion into improved sound and nationwide markets. Director Ken Peplowski has put together a rousing cross section of the best songwriting genres of 30s and 40s. From Fred Astaire and Ginger Rogers at RKO Pictures, Bob Hope and Bing Crosby “On the Road”, the music of “Casablanca,” to the great Swing Era big bands, the festival offers nine days of live music, film and lectures, culminating in a live production of “The Music Man.” Where: Eugene When: August 2 – 11 Contact: theshedd.org

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Willamette Valley Life • Summer 2013

TRAVEL SALEM

Hooray for Hollywood in Eugene

Why create a goat museum? For Fairview Farm owners Terry and Laurie Carlson, it made perfect sense. “We wanted to explain the role that goats have played in society for the past 10,000 years,” says Laurie, a former freelance writer with a Ph.D. in history.

“Our goal is to elevate the status of goats and goat milk in the U.S. and to encourage people to enjoy them.”

Laurie and Terry Carlson opened their organic goat dairy and farm stand in 2009.

Now, guests have another reason to visit – to tour the nation’s first and only goat museum.

Where: Dallas When: Open year-round, Friday through Monday, from 10 a.m. to 4 p.m.

Contact: fairviewdairyfarm.com

S U M M E R

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C A L E N D A R

July, August, September AUGUST

SEPTEMBER

1-14 - Oregon Bach Festival - Eugene. Under the artistic leadership of Helmuth Rilling, the Oregon Bach Festival presents three weeks of choral-orchestral masterworks, guest artists, chamber music, social events, and education programs. 541.346.5666. oregonbachfestival.com.

2-4 - Oregon Jamboree and Music Festival - Sweet Home. 2 stages, 22 shows, 1 sweet weekend. Enjoy the likes of Toby Keith, Luke Bryan and Dwight Yoakam. The picturesque beauty of historic Sweet Home, OR. sets a stunning backdrop for a star-studded weekend of music, camping, and family fun.

541.367.8800. oregonjamboree.com.

1 - State Fair 75th Birthday Cake Design Contest Award - Salem. In celebration of the 75th anniversary of the Capitol’s dedication, a cake design contest is being held at the Oregon State Fair! 503.986.1848. oregonstatefair.org.

www.creativekayt.com

JULY

2-6 - 78th Annual St. Paul Rodeo - St. Paul. One of the top rodeos in the nation! Spectacular fireworks after every performance. Other entertainment include: a Wild West Art Show, BBQ Cook-Off, carnival and parade.

11-14 - Marion County Fair - Salem. The Marion County Fair is a yearly family tradition with events for kids, teens, parents and seniors. Exciting concerts, contests, art, entertainment, animals and family workshops will keep you busy all four days! Oregon State Fairgrounds. 503.585.9998. co.marion. or.us/CS/Fair.

18-21 - Linn County Fair - Albany. Linn County Fair and Expo Center. Red, White and Blue, This Fair’s For You. Entertainment includes Kansas and Collective Soul. linncountyfair.com.

19-21 - Salem Art Fair & Festival - Salem. The 64th Annual Salem Art Fair & Festival. Bush’s Pasture Park. 503.581.2228. salemart.org.

19-21 – da Vinci Days Festival – Corvallis. A three day festival with a broad range program of activities designed to encourage discovery.

Enjoy award winning entertainers, children’s activities area, a film festival, a Kinetic Sculpture Race, tours and electric powered vehicles. davincidays.org 20 - Midsummer Arts in the Park - Albany. A performing arts festival in Albany’s Monteith Riverpark. A great event for families, seniors, and everyone to see theater and dance from local artists. Including performances from: Albany Civic Theater, LBCC Performing Arts, Legacy Ballet, South Albany High School, Willamette Valley Puppeteers, Infinite Improv, and more. willamettetheaterfestival.com.

20 - Canterbury Renaissance Faire - Silverton.

This is a 1500s era marketplace complete with a live joust show, Queen Elizabeth and her court, period demonstrations, kids games, great shopping, great entertainment

July 20 - Canterbury Renaissance Faire - Silverton. of all kinds, food, ale yard, and much more.

503.873.3273. canterburyfaire.com..

24-28 - Lane County Fair - Eugene. One of the Northwest’s finest fairs, offering outstanding concerts, thrilling rides and games, and exhibits showcasing Lane County’s best. Lane Events Center. 541.682.4292. atthefair.com.

25-28 - Dallas Summerfest - Dallas. Saturday parade, entertainment, booths galore, fire department activities, car show, art show, garden tours and more. 503.623.2564. dallasoregon.org/Summerfest.

27-28 - Blackberry Jam Quilt Show - Lowell. A variety of handmade quilts will be featured along with the annual raffle quilt. This 9th annual quilt show is sponsored by the Lowell Pine Needlers. blackberryjamfestival.com.

27 - Coburg Outdoor Quilt Show - Coburg.

Enjoy an all-American town with quilts, tea, carriage and vendors. Coburg City Park. coburgquiltshow.org.

27-28 - Jefferson Mint Festival & Frog Jump - Jefferson. Join us for the Jefferson Mint Festival & Frog Jump featuring a parade, food, car show, frog jumping competition, and live music. 541.981.8885. mintfestival.com.

27-28 - The Great Oregon Steam-Up - Brooks. Fun for the entire family. Train and trolley rides, steam tractors, steam sawmill and large engines. Threshing, blacksmithing, tractor pull, daily parade and lots more. Antique Powerland Museum. 503.393.2424. antiquepowerland.com.

31-August 3 - 100th Annual Benton County Fair & Rodeo 2013 - Corvallis. This year celebrates 100 years of ribbons, rides and rodeos. This year’s main stage acts include Gloriana, Thompson Square, Blue Oyster Cult, the Trail Band, and Johnny Limbo and the Lugnuts. bentoncountyfair.net/fairinfo.php.

2-4 - Homer Davenport Days - Silverton. The festival includes arts and crafts, food, and music all three days. Saturday parade, fun run, and car show. Saturday and Sunday Lions Harvest Breakfast. Sunday Davenport Races. 503.873.5615. homerdavenport.com.

8-11 - Scandinavian Festival - Junction City.

Celebrate the countries of Denmark, Norway, Sweden, Finland and Iceland. Offering cultural entertainment and activities in the authentic Scandinavian spirit. Dancing, music, food and crafts. 541.998.9372. scandinavianfestival.com.

8-11 - Polk County Fair - Rickreall. Good, oldfashioned family fair — animals, exhibits, good food and family entertainment.

503.623.3048 or 888.229.6818. co.polk. or.us/fair.

10 - The Great Willamette River Raft Race - Independence. Fundraiser starts at Independence Riverview Park, finishes at Wallace Marine Park. All craft welcome from home built rafts, inner tubes, kayaks, canoes, etc. 971.218.2646. gwrrr.com.

13-18 - Clackamas County Fair and Rodeo - Canby.

Fun for the Whole Herd. Clackamas County Event Center. clackamas.us/fair/fair.html 17-18 - Yamhill Valley Heritage Center Harvest Fest. A day of “farm fun” for the whole family – Old-time farming with antique equipment and mules, displays and photo exhibit, food, music, kids’ activities, animals, museum tours, tractor parade, and more.

503.434.0490. yamhillcountyhistory.org.

31 - Mud Madness- Salem. Great fun, awesome course with obstacles, 500 feet of mud, mud and more mud! Water slide, optional swim and of course running. Party atmosphere with beer garden, wine garden and live music.

971.218.2646. fordycefarm.com.

6-8 - Sublimity Harvest Festival - Sublimity.

The event features tractor, truck, ATV and horse-pulling competitions. Monster trucks, a fun run, parade, Kid Zone and live music.

503.769.3579. sublimityharvestfest.com.

12-15 - Mount Angel Oktoberfest - Mt. Angel.

Oregon’s oldest and best-loved Oktoberfest began in 1966 as a traditional harvest festival to celebrate the bounty of the earth and the goodness of creation. It is Oregon’s largest folk festival. 503.991.7123.

855.899.6338. oktoberfest.org.

14-15 - Shrewsbury Renaissance Faire Monmouth. Come be thee blythe and merry at the Renaissance Faire! Just 15 miles and 500 years away from downtown Corvallis.

Here enchantment awaits young and old alike as jousting knights and noble steeds clash on the tourney fyld while minstrels, troubadours, jongleurs, dancers and bards fill the lanes with delight. shrewfaire.com.

14 - Farm-to-Farm Century Ride - Monroe. A 100-mile bicycle ride that tours four local, food producing farms in the Mid-Valley.

Delicious, farm-fresh food, a beautiful route, mechanical support, a Bounty Bag, and more. rideofthecentury.com.

27-29 - Independence Hop and Heritage Festival - Independence. You won’t want to miss the traditional Ghost Walk or the fun-filled activities, including lawn mower races, tractor pull and car show. Full days of activities.

503.838.1212. independencehopandherita ge.com.

28 - Heidi Tunnell Barn Dinner - Creswell. Series of summer dinners held on Furrer Farms with local winemakers in the 19th century restored barn. This dinner will feature Jonathan Scott Oberlander of J. Scott Cellars and Furrer Farms Pork. 541.895.5885. heiditunnellcatering.com.

For additional calendar listings visit willamettevalleylife.com

Thursday evenings, July 11 - August 29 Jul 11

DIRTY DANCING

PG13

Jul 18 WAYNE’S WORLD

PG13

Jul 25

WEDDING CRASHERS

AGES 18 AND OVER ONLY R

Augus 1

WHEN HARRY MET SALLY

AGES 18 AND OVER ONLY R

Augus 8 TOP GUN

PG

Augus 15

Augus 22

ZOOLANDER

JUMANJI

Augus 29 HOOK

PG

PG13

PG

VISIT OREGONGARDEN.ORG FOR ADDITIONAL INFORMATION Summer 2013 • Willamette Valley Life

5

P E OP L E / P L AC E S

All Steamed Up B Y

S A R A H

H O R N E R

T ime

travel might not be a reality, but for two weekends during the summer, visitors to the Great Oregon Steam-Up can get close.

The annual event, now in its 43rd year, is a huge festival dedicated to showcasing vintage vehicles and machinery. “We’ve got everything except boats and planes,” event spokesperson Al Hall said.

The Great Oregon Steam-Up takes place on the grounds of Antique Powerland, a unique complex of museums located on 62 acres in Brooks. Antique Powerland is the umbrella organization for 14 independently funded and managed museums that all seek to preserve, restore and operate heritage equipment, farm machinery and implements. Steam-Up is the largest event at Antique Powerland, and its primary fundraiser. All of the museums participate, as well as many other vendors and enthusiasts.

Hall, Antique Powerland’s Marketing and Advertising Director, is one of more than 700 volunteers who make Steam-Up 6

possible, and says that the event originally started with a steam-powered focus. “It was a couple of good old boys doing steam tractor exhibitions on farms in the beginning, but now we’ve grown and expanded to include so much more. We keep the steam reference, but now it speaks more to the anticipation and build up for the event.”

Museum members contribute, donate or bring their own equipment to the event, most of which is fully functional. Antique Powerland museum participants include the Pacific Northwest Truck Museum, the Oregon Two Cylinder Club’s John Deere museum, the Northwest Vintage Car and Motorcycle Museum, the Antique Caterpillar Museum, the Pacific Northwest Logging Museum, the Oregon Fire Service Museum, and many others.

Each of the four days has a wide array of scheduled activities that are entertaining for all ages, including the daily Parade of Power, a parade of working vehicles and equipment that showcases Oregon’s rich agricultural heritage. Visitors can check out exhibitions such as antique fire engine demonstrations, flour milling, a steam sawmill, traditional tractor pulling

Willamette Valley Life • Summer 2013

and chainsaw carving. A favorite among young visitors are the vintage trolley and miniature railroad rides. Powerland’s museums are open for both guided and self-guided tours. Steam-Up also offers a music tent for foot-stomping country tunes and plenty of food vendors to satisfy an array of cravings. One creative vendor

makes ice cream using a steam engine, a very popular spot at the event. Sunday morning church services are offered both weekends for those in need of a spiritual lift.

Charlie Philpot, president of Antique Powerland, has volunteered there for 16 years, sharing his love of history and heritage. “I think Steam-Up is the best deal of the summer for families, with so much to do in one spot. But what’s really great is that visitors can learn so much about the history of technology dating back to the 1880s. Seeing these vintage machines fully operational teaches us a lot about how we live today.”

This year’s Great Oregon Steam-Up will take place July 27-28 and Aug. 34. Gates open at 7 a.m. and close at 6 p.m. Admission is $10, and kids 12 and under get in for free. Camping spots are available but tend to fill up fast. For more information, go to antiquepowerland.com.

Sarah Horner is a freelance writer, photographer and winemaker. Eight years of experience in the local wine industry allowed her to explore the rich culture the Willamette Valley offers. The sights, sounds and stories of the region inspire her and she enjoys sharing her discoveries with readers.

Sarah lives with her husband, two teenage boys

RANDY HILL

RANDY HILL

RANDY HILL

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Summer 2013 • Willamette Valley Life

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P E OP L E / P L AC E S

Jefferson Mint Festival and Frog Jump Let’s go to the hop!

S T O R Y

A N D

P H O T O S

B Y

O

ne afternoon each July, rain or shine, die-hard frog wranglers show up on the field behind Jefferson Middle School toting bull frogs in coolers, in critter carriers, and even in wet, squirming pillow cases. They pay their $1 entry fee and graduate from frog wranglers to frog jockeys.

But the frog jumping organizers at the Jefferson Mint Festival and Frog Jump welcome even those who arrive emptyhanded. For an additional buck, anyone wishing to enter can rent a frog and become a frog jockey too.

Frog jumping is good, clean fun – if a little slimy. The rules are simple: when a frog jockey’s name is called, the jockey places the frog inside a circle in the grass arena. To coerce the frog to jump, a jockey may thump the ground, blow on the frog, tickle it with grass, yell, scream, shout or whisper sweet nothings in its ear.

Contestants are broken into age groups.

“Tadpoles” are six and under. “If they can hold a frog, they can enter,” says Mint Festival Chairperson Bob Ovendale.

“Juniors” are 7-12, and “Seniors” are 13 and older. Organizers present awards for the longest and shortest jumps in each age group.

Frog jumping is good, clean fun – if a

little slimy. The rules are simple: when a frog jockey’s name is called, the jockey places the frog inside a circle in the grass arena. To coerce the frog to jump, a jockey may thump the ground, blow on the frog, tickle it with grass, yell, scream, shout or whisper sweet nothings in its ear. But after the one-minute timer starts ticking, a jockey is disqualified if he or she touches the frog.

Parents of tiny tots may enter the ring with their toddler. Parents of older children coach from the sidelines.

A jockey’s goal is to get his or her frog to take three big leaps away from the starter’s circle. The landing of the

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Willamette Valley Life • Summer 2013

D A N I T A

C A H I L L

third jump is measured in a straight line from the center of the starter’s circle to determine the final distance.

The 2012 Mint Fest Frog Jump drew 162 contestants, 50 more than the year prior. The Mint Festival Queen, Emily Frank, started off the contest by jumping a frog while wearing her tiara, much to the crowd’s delight. The festival princesses followed suit.

The longest 2012 jump award went to Senior John McDaniel, with a distance of 15 feet 2 inches. The shortest jump went to Tadpole Iris Drake, a toddler whose frog took only a diminutive 2-foot-5-inch hop.

The 2013 Mint Festival is Saturday and Sunday, July 27 and 28. The Frog Jump happens Sunday and registration starts at 10 a.m. The competition itself begins at noon and goes until all contestants have jumped their frogs, usually by 3 or 4 p.m.

Vendors’ booths and food booths will be set up all weekend at the festival grounds, located behind the middle school. Other attractions planned for this year’s Mint Festival are a parade in town on Saturday at 10 a.m. and a car show on Saturday at the festival grounds. Car show registration is at 8 a.m. and awards will be handed out at 3 p.m.

Stage shows and music will run throughout the festival. This year’s headliner is The JSwiftBand – four musical brothers and a family friend based out of Salem. They are scheduled to perform Saturday at 7 p.m.

The festival concludes with a raffledrawing on Sunday afternoon.

To get there:

Jefferson is located between Salem and Albany. Heading south on Interstate 5, take exit 243 towards Ankeny Hill. Turn left onto Ankeny Hill Road SE. Turn right onto Jefferson Highway (Oregon Route 164) and continue to follow for 3.5 miles.

Jefferson Middle School is on the right.

Heading north on I-5, take exit 238 toward S. Jefferson. Turn left onto Jefferson Highway (Oregon Route 164) and continue to follow for 3.1 miles. Jefferson Middle School is on the left.

Questions? Call the Frog Line: 541981-8885.

Danita Cahill is a freelance writer, photojournalist and alpaca rancher. She’s written and done photography work for over a dozen newspapers and half a dozen magazines, allowing her to discover many interesting Willamette Valley people doing amazing things. Danita lives on a small farm with her husband, two young sons and many pets. Between magazine assignments, she writes books and photographs nature.

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Summer 2013 • Willamette Valley Life

9

Man your gustatory systems and prepare yourself for takeoff to burger heaven...

T O P

T E N

WILLAMETTE VALLEY

W

BURGERS

hat’s more American than a hamburger? Sure, there are plenty of fast food drive-thrus where you can snag a reasonable facsimile of a hamburger, but where do you go when you want something a little more special?

Chuck Bradley knows his burgers. As the top worldwide contributor to Urbanspoon, an international restaurant website with over 3.4 million registered users, he has written over 1,500 restaurant reviews. If you’re curious about an eatery in the Willamette Valley, there’s a very good chance that he’s been there and has reviewed it.

As he mentions in his online bio, “I have no culinary training, but that doesn’t stop me from having opinions about the food I eat and the places I eat it. Hamburgers are one of several gustatory weaknesses that befall me. I’m always on the lookout for a better one.”

Knowing full well that a top ten list of any kind is sure to induce fist fights and namecalling by other opinionated hamburger experts that dot the valley, Chuck has done the grueling research that it takes to put together a list of what he considers the best burgers in the Willamette Valley. Here’s his Top Ten. Note: Your top ten may differ.

AC C O R D I N G TO C H U C K B R A D L E Y

7. Jonathan’s Publick House

$$ Salem - Seafood, Steakhouse, Cajun/Creole 136 High St. SE The Mushroom & Swiss Burger ($11.99) tripped my fancy. Jake, one of my excellent servers, said it was a good choice and one of his favorites. I asked that the patty be medium and my fries be crispy. I got ‘em both just that way, with a side of coleslaw. This flavorful freshly ground chuck patty must have tipped the scales at something over half a pound! It was smothered in good quality Swiss cheese (melted all oozy), sauteed mushrooms with lettuce, tomato and red onion on a hefty bun which held up well to its task (see photo).

8. Frack Burger

$ Canby - American, Burgers, Fast Food 919 SW 4th Ave. When you consider this $5 burger is competing with $8-$12 burgers, it should probably be ranked higher!

1. Orupa

$$ Salem - European, American 500 Liberty St. SE High praise, from several quarters, had come to me about the amazing quality and value of Orupa’s Monday night Burger and Brew Happy Hour Special. (Note: happy hour specials are served in the bar area only, and sadly not on their very cool roof-top patio.) I took a seat at a two-top with a great view of the room.

One doesn’t usually think of the presentation of a hamburger basket. This stunning beauty was served on a square china plate. The burger was nestled between the halves of a gorgeous house-made bun. A skewer pierced it top to bottom, and impaled on its uppermost end was a dill gherkin pointing skyward like a leprechaun’s thumb. It was a visual masterpiece.

The delicious patty was done medium, just as ordered, and was augmented by lettuce, tomato, more dill gherkins, two slices of havarti cheese and ketchup. For my brew, I selected a pint of Gilgamesh’s excellent Mamba Ale. All this for an insanely reasonable ten dollars!

2. Amadeus Cafe

$$$ Salem - American, European, Middle Eastern 135 Liberty St. NE I had the Kobe Burger ($14.50), a halfpound Snake River Farm “Kobe” beef burger made and grilled to order and topped with Jack cheese and bacon, and served on a crunchy ciabatta bun with tomato, lettuce and ketchup.

It comes with sweet potato fries. My burger was excellent! Cooking to order is testament to their confidence in the quality of their meat. This is just about as good as hamburgers get.

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Soon my freshly ground, half-pound Certified Angus chuck burger on a sesame seed bun came in for a landing. I had requested grilled onions and crisp (bottomless) french fries. Got ‘em both. The fries held up well under my malt vinegar assault, as only crisp ones will.

The burger comes with lettuce, tomato and onion with a nice kosher dill spear on the side.

It was loaded with good crumbly bleu cheese.

The meat was juicy and very flavorful. It didn’t need, or have, excessive seasoning.

3. The Pink House

$$ Independence - Breakfast/ Brunch, Modern American, Desserts/Ice Cream 242 D St. I had the Pink House Burger. I chose a garden salad with honey mustard dressing as my side. I got it medium-rare. It came on a Cascade Baking Company kaiser roll, which was good bread but not quite up to the juicy task. It was piled with lettuce, tomato and red onion, and slathered with house burger sauce. I am neither a 13-year-old skateboarder nor a 70s throwback stoner, so I don’t use the term “awesome” freely or often, but it’s appropriate here.

4. Lakeview Restaurant

$$ Salem - American, Burgers, Sandwiches/Subs 6250 Clubhouse Drive SE Hole-in-one Burger!

Picture a golden, semi-chewy, house-baked bun sandwiching a juicy 1/3-pound fresh ground sirloin patty with crumbly bleu cheese (substituted for Swiss), a slice of ham, a brace of hickory-smoked bacon strips, a fried egg, lettuce, tomato and red onion with special sauce. It was at least 6 inches tall and held together with a skewer. It was leaning against a pile of perfect fries to prevent its falling over.

Most satisfying!

Willamette Valley Life • Summer 2013

5. Topaz HomeStyle Bistro

$$ Hubbard - Wine Bar, Northwest, Barbecue 3519 3rd St. I had a Mushroom Swiss burger: a huge (over half pound?), fresh ground, hand-formed and charbroiled Angus patty served on a buttergrilled bun with red onion, tomato, shredded greens and mustard. The cheese was real and the sauteed mushrooms were fresh. The fries were crisped to order and our waiter, Zach, provided a cup of malt vinegar. The bun was not up to the task, rendering this a knife and fork burger. It’s hard to imagine what bun would have held up under this kind of challenge.

6. Wild Hare Saloon and Cafe

$$ Canby - American, Burgers, Seafood 1190 SW 1st Ave. Best bleu cheese burger I’ve had lately! And get this: it’s only $7.75 with bottomless fries!

“Saloon” is a descriptive word in this case. The restaurant is festooned with saddles and stuffed mountain lions, and has a barn wood interior.

The cowgal servers and hostess are decked out in denim and are cheerful as all get out. (That’s cowboy talk.)

9. The Shack Bar & Grill

$ Salem - Pub Food 2865 Liberty St. NE Surprisingly good half-pound, freshly ground, hand-formed burger. The bun was barely up to the task.

All of The Shack’s burgers come with fries, tots or salad. I went with their Skins-on Shoestring Fries cooked crispy. I requested and promptly received malt vinegar. The waiter brought me three absorbent napkins. I needed all of them.

10. Wranglers Western Bar & Grill

$$ Canby - Burgers, Steakhouse, Pub Food 22842 S Highway 99 E My quest for excellence in Burgerland unearthed this diamond.

I ordered a Mushroom Swiss Burger ($8.75).

Melissa, my server, graciously allowed me to substitute crumbled bleu cheese for the Swiss.

I requested the addition of grilled onions. The gorgeous toasted bun was sourced from the Upper Crust Bread Company in Lake Oswego and it contributed to this burger’s greatness in a big way. After mauling this monster by hand for a while, I finally resorted to the use of a knife and fork.

Half-pound, hand-spanked, freshly ground and just plain amazing burgers!

WILLAMETTE VALLEY LIFE SPECIAL ADVERTISING SECTION

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Refer to this shopping guide over and over to help you find just the right business to meet any need you might have, from gift giving to pet care, education to getting your car repaired...We’ve made it easy for you to find just the right place.

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WILLAMETTE VALLEY LIFE SPECIAL ADVERTISING SECTION

Independence The City of Independence is the third largest urban area in Polk County, Oregon. It is located twelve miles southwest of Salem, on the west bank of the Willamette River. It was known as the “Hop Capital of the World” from the late 1890s to the 1940s.

Independence was founded by pioneers who migrated from Independence, Missouri.

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PRICES: ADULTS 16+ $7.00 JUNIORS 11-15 $3.00 SENIORS 62+ $3.00

KIDS 10 & UNDER FREE __________________ Friday is Senior/Grandparent Day. Bring a grandchild and get in FREE! __________________ Everyday Free Admission with__________________ your Military photo I.D. SEASON PASSES: ADULT $15.00 / JR. & SR. $8.00

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WILLAMETTE VALLEY LIFE SPECIAL ADVERTISING SECTION

Rickreall

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We also offer a very beautiful outside garden-like area for dining as well.

FRIDAYS: Enjoy live music on the garden patio!

“Rickreal” post office was established in 1851 with Nathaniel Ford as postmaster. It was discontinued in 1857, but reestablished in 1866 with

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Summer 2013 • Willamette Valley Life

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WILLAMETTE VALLEY LIFE SPECIAL ADVERTISING SECTION

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Monmouth’s status as the last dry town in Oregon was ended by a popular vote in the November 2002 election.

Monmouth was settled in 1853 by a group of pioneers who made a point of allocating 640 acres to build both a city and a “college under the auspices of the Christian Church,” and proceeds from the sale of these lands were used to found Monmouth University. By the early 1880s the college fell on hard times. In 1882, ownership was transferred to the State of Oregon and it was renamed Oregon State Normal School at Monmouth, and later the Oregon College of Education. It is now known as Western Oregon University.

Dallas

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Summer camps and classes are available to all students.

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Willamette Valley Life • Summer 2013

the north side of Rickreall Creek and was originally named “Cynthian” or “Cynthiana.” In 1856 the town was moved more than a mile south because of an inadequate supply of water.

P E OP L E / P L AC E S

U-Pick of the Crop: No Shortage of Fruit Varieties at Sherwood Orchards

S T O R Y

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“It’s a lot of hard work but just literally seeing the fruits of your labor is great, from the blossoms to the ripening fruit; seeing the whole cycle and then sharing that with people. It’s great seeing all the familiar faces as well as new folks every season.”

Poindexters’ daughter and son-in-law, live on the property with their three boys and are partners in the business. “My mother always had fruit trees, so we knew something about growing them,” Ruth chuckles, “but certainly not this many!”

The Poindexters feel fortunate that the Oliphant family mentored them for the first year after they purchased the orchard.

The Willamette Valley Fruit Tree Grower’s Association was also a valuable resource.

Sherwood Orchards welcomes many families throughout the picking season, not only because it’s an activity that all ages can enjoy, but because people know what they are getting when they pick the fruit themselves. None of the fruit at the orchard is genetically modified, and all of the varieties are heirloom.

Charles Poindexter laughed heartily when asked what he likes best about owning and tending an orchard. “It’s a lot of hard work but just literally seeing the fruits of your labor is great, from the blossoms to the ripening fruit; seeing the whole cycle and then sharing that with people. It’s great seeing all the familiar faces as well as new folks every season.”

Nature makes setting definite hours tough, but the Poindexters post hours and fruit availability on the orchard website

M

utsu, Spitzenburg, Nured and Akane sound like foreign cities, but are actually types of apples – just a few of the 82 heirloom apple varieties grown at Sherwood Orchards.

The orchard is situated on 40 bucolic acres in Sherwood, just off Pacific Highway, and was first planted in 1862. From July through October the U-pick orchard is open to the public for cherries, peaches, plums, quinces, pears, persimmons, and the abundant apples.

Owners Charles and Ruth Poindexter purchased the orchard from the Oliphant family in 2005. Charles, a retired anesthesiologist, was originally looking for a vineyard in the valley but was having trouble finding the right location. Then he and Ruth saw the “for sale” sign at the Oliphant’s property. “They showed us the orchard,” Ruth recalls, “and we just knew … that this was what we wanted.”

regularly once the season begins. Picking buckets and carts are available for use, and ladders are readily accessible throughout the property. Customers are encouraged to bring bags or boxes to take fruit home.

Pre-picked fruit is not available. Prices are competitive with other area farmers.

Sherwood Orchards is a member of Tri-County Farm Fresh Produce, an organization of local farms. For more information, go to www.sherwoodorchards. com, call for updates at 503-625-7705, or follow Sherwood Orchard on Twitter.

Sarah Horner is a freelance writer, photographer and winemaker. Eight years of experience in the local wine industry allowed her to explore the rich culture the Willamette Valley offers. The sights, sounds and stories of the region inspire her and she enjoys sharing her discoveries with readers.

Sarah lives with her husband, two teenage boys and miscellaneous pets.

Charles and Ruth Poindexter

She recalls that there were a couple of other potential buyers, but they planned to redevelop the land, tearing out the trees to make way for other projects. “We were determined to keep it as it was,” she explained. “The orchard represents such a great piece of local history, and we love preserving that history.” Every season they welcome people who grew up picking fruit there and who now bring their children.

“There are generations of families who have gathered fruit at this orchard and it’s so encouraging for a small business to have so many people return.”

While the orchard was purchased as a retirement project, there is no rest for the Poindexters, who tend the property – and the 2,200 trees – themselves. Charles can often be found on the tractor, and Ruth staffs the cash register, answers the phone, and directs pickers to the right trees. Carla and David Pilgrim, the Summer 2013 • Willamette Valley Life

15

A R T & E N T E R TA I N M E N T

Katherine Dunn Nurturing a gift

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pick up on that subconsciously for me. I do not work from sketches.

hile she now lives on Apifera Farm in Oregon, Katherine Dunn began her career in 1996 as an illustrator when she was living in Minneapolis. Her work has evolved to a ‘naive elegant’—a combinaton of traditional drawings/ pastels/inks/fabrics layered in a way that create textural, mystical pieces, but often whimsical ones too.

Her mystical abstract canvases are often covered in a sheen of fog, just as she is. She is as much enamored by weeds as flowers, and often honors them in her paintings. Often asked why there is black line anchoring many pieces, she says “because the dirt is where my feet stay attached to the earth.” Her canvases evolved to also share figurative story often featuring floating barns.

--How do you keep motivated when things get rough in the studio?

I’ve been a full-time artist since 1996, so I have learned to relax about it, but also work through it. Changing mediums, going for a walk, or getting away from [the piece] and coming back always help.

Sometimes I don’t paint for days but then paint intensely. That is my normal routine.

--How have you handled the business side of being an artist?

I’m fortunate because I worked in advertising and marketing as a twenty- and thirty-something. [I worked for] good firms and had mentors, and had to do a lot of the marketing side of the business.

I am disciplined, too, and intense when I work, which is helpful to run a sole business. So I’ve never really had a problem with [the business end]. I am not afraid to promote myself, which really helped me early on. And I love to write, which is really helpful. Artists today have so many venues to promote! Blogs, Facebook, online platforms… It can be daunting and crowded, but it is also a real advantage.

--Tell our readers a little bit about your background.

I moved to Oregon in 2002, and my next door neighbor came knocking on my door to introduce himself. One year later, we married and found our small farm in Yamhill, naming it Apifera Farm. (“Apifera” means “bearing of bees,” which pleased us as we were going to grow lavender.)

I began my art career in Minneapolis as an illustrator, but veered into gallery work and writing after I moved to Oregon.

Once on the farm, the animals and nature just merged with my art and now my farm has become my stage and muse for all my work. I paint for galleries, Sundance, and have a book out. I also work with puppets and felted creatures.

--What advice would you give to an artist just starting out?

--Were you always drawn to art?

I grew up in a home with an architect for a father who always had art books all around – including photography. I’ve always loved black and white photos, which are also part of my work now when I write. I always did some kind of art even as a child, and in college began as a ceramic major.

I eventually was forced to take a painting class to graduate, which I did under duress but really liked it. However, it wasn’t until I was in my late thirties that I really began to paint. I will always express myself visually, but have also learned to write my stories. It is something I like to do, incorporating word and art into story.

“Daily Muse”

struggling. I like to work with fabrics, too, for the textures. Photography is also a love I’ve had since a child.

--What famous artists have influenced you and how?

Chagall, Matisse, and Klee were inspiring [when I was] a very young child. But I also loved the whim of Bemelman and children’s book illustrators. I think in some ways I’ve merged it all into my own style.

--What do you do for fun (besides painting)?

--When did you first realize that you were an artist?

I think it wasn’t until my late thirties that I considered myself an artist or could actually say, “Hello, I’m an artist.” I think that came after having some time under my belt doing an illustration job and then having my first show. [The term] “artist” can be limiting. I think of myself as a human creature who uses visual cues to communicate.

16

Katherine Dunn

--What’s your favorite medium?

I paint with acrylic, pastel and mixed media. But lately I’ve been exploring carving wood for my puppets, and I’m still

Willamette Valley Life • Summer 2013

I ride my horse, which was a dream since I was born. I finally got my first horse in my late 40s when I moved to the farm. [I also like] gardening, farming, working with my barnyard animals, shepherding, eating my husband’s cooking and Oregon wine!

--What inspires you to create art?

[It’s] always a feeling, a yearning – a yearning for clarity about something – or an inner turmoil that is lingering and I don’t even know it. The art somehow can

You have to pay the bills – I understand – but remember that your inner voice and your style will develop. Don’t give up.

Feed your muse, and when anyone (even me) tells you something about your art, ask yourself in your mind, “Who says?” In other words, glean from it, but walk away from it and know you get to answer it yourself too.

Most of all: paint, draw, create, whatever your medium. There is no excuse not to. I worked in a 400-square-foot house on my dining table for years and was happy as a clam. I sold my car for a cheap car. I did stuff to make the bills better, but I worked every day. I used material I could find – painted on newsprint and cardboard. I experimented and because I had no college training as a painter (except one course) I was open to trying new things.

Don’t undersell yourself! Does a dentist start out with cutthroat prices? I always find that keeping my prices at what I want and expect – even if high for the market of Oregon – has worked out for me. I’d rather sell one painting at my price than expend energy selling tons of tiny underpriced pieces to people who will never pay the premium price. A lot goes into one painting – years of living.

It’s a global market. Don’t fixate on one market or locale. With the internet, you can sell anywhere. Share your gift by working at it, enjoying it, and resting when you need to. But nurture it.

DAYC AT I ON

Molalla Country Farm Loop There’s something for everyone, just around the corner

P H O T O S

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• Farm stop #24, Lavender Thyme Herb Farm: Selling lavender plants in pots or to cut on your own, as well as lavender already cut and dried.

• Farm stop #28, Secret Garden Growers: Rare, unusual, heirloom and “just plain good,” tried-and-true perennials, shrubs, grasses, vines and more.

PHOTO BY MARY STEWART

• Farm stop #31, Three Brothers Nursery: Eclectic mix of annuals, ferns, hosts, perennials, shade trees, and evergreens.

Open only by appointment.

Fresher than Fresh Produce, Pastureraised Meats and Eggs, Goat Cheese

that make farms easy to find. The wide variety of commodities and activities offers something for everyone.

Lush and Unique Nursery Stock, Gardening Advice

PHOTO BY MARY STEWART

If you are looking for new flowers, plants or trees for your yard, visit one of the six specialty nurseries on the loop and ask the farmers for their gardening advice.

• Farm stop #5, K’s Nursery: Quality perennials, herbs, hanging baskets, annuals and trees.

There are plenty of farm animals to meet, and a hayride or hike to take through the woods on Snowline Christmas tree farm, part of the Molalla Country Farm Loop.

I

n July, daycationers can experience a taste of the country and a new adventure at every turn of the road along the Molalla Country Farm Loop. A “farm loop” is a collection of unique local working farms that welcome visitors to learn how food and fiber is produced, and to purchase products or enjoy experiences on the farm. July is the busiest month for farms along the Molalla Country Farm Loop, with crops ready for you to harvest,

growing baby animals, and some cool country events.

A map of participating farms is available online at molallafarmloop.com.

You can also get a hard copy from many visitor information centers, the farm stops themselves, or you can request one by calling 503.570.0133 or sending an email to farmloop@gmail.com. The farm loop map and website offer travelers an overview of all the fun, as well as directions

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• Farm stop #12, Out in the Garden Nursery: Beautiful perennials for shade, with textures and colors to enhance your garden.

They also have a great vegetable garden to harvest and goats to pet.

• Farm stop #17, Stoller Farms: The finest geraniums and magnificent hanging baskets, including city baskets.

If you want to sample or pick delicious fresh produce, meats, eggs or cheese – or find them ready-to-buy – try these farms.

• Farm Stop #1, Albeke Farms: Farm stand and plenty of U-pick opportunities to reap berries, tomatoes, beans, pumpkins, apples, pears and concord grapes.

• Farm Stop #2, MoonRidge Farms: Small farm stand with picked or boxed organic fruits, vegetables, eggs and honey, and a beautiful area for quiet contemplation.

• Farm Stop #4, Boondockers Farm: Sustainably-raised, rare heritage poultry and eggs, heritage vegetables, guard dog puppies and farm tours.

• Farm stop #7, Rock Bottom Ranch: Sustainably-raised meats, chicken, vegetables and fruits. Rock Bottom Ranch also offers Community Supported Agriculture memberships. Open only by appointment.

• Farm Stop #14, Goldin Artisan Goat Continued on page 22

Mowing Service - Aeration/Thatching - Rototilling Pressure Washing (house & driveways) - Hedge Trimming

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503.984.7783 • 13490 NE Boones Ferry Rd, Woodburn, OR 97071 Summer 2013 • Willamette Valley Life

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T H E V I N E

Wine tasting at it’s peak Six Places to Enjoy Wine Tasting in the North Willamette Valley

B Y

R Y A N

R E I C H E R T

S

ummer in Oregon is one of the most incredible seasons.

This is the time of year when all the winter’s rain seems worth the lack of sunshine. Wine tasting is also at its peak in the months following Memorial Day, and the Willamette Valley has no limit of options. From Newberg to Eugene, visitors can spend days exploring some of the best wineries.

Producers are concentrated around the region’s sub-appellations (the Dundee Hills and Yamhill-Carlton for example), but there are many options outside of these areas that are part of the broader Willamette Valley American Viticulture Area. In the northern part of the Willamette Valley you’ll find tasting rooms that are off the beaten path. Here are six destinations that are well worth your attention in the northern valley.

Abbey Creek Vineyard This new tasting room aims to bring some life to the sleepy downtown of

The Tasting Room at 1910 Main

Ardiri Winery & Vineyards

North Plains. To most, North Plains might seem only a fast food and fuel stop off Highway 26. But venture less than five minutes off the freeway and

you can sample pinot gris, chardonnay, and pinot noir. The space is not only a tasting room but also production facility and gallery for local artists.

North Plains also has an antique shop and several market options where you can gather supplies for a picnic lunch.

Apolloni Vineyards This stop might seem like only a storage or production facility from the road, but you’ll find an open and elegant tasting room alongside the winemaking facility. This vineyard offers a variety of Italian-inspired wines, including pinot grigio, pinot blanc and sangiovese. The Apolloni family is establishing a Tuscan getaway in Oregon with al fresco seating and a recently-completed stuccoed barrel cave, complete with an enormous wooden door flanked by Italian cyprus.

Provincial Vineyards Further up the gravel road from Apolloni, Provincial Vineyards recently established their own tasting room on their estate vineyard. This vineyard is a good lesson in not judging a book by its cover: the pinot gris and pinot noir are delicious. The unfiltered pinot gris from the cask is particularly fun compared to the same wine from the bottle.

The Tasting Room at 1910 Main Downtown Forest Grove is creating a place for visitors to eat, shop, and stay. There are two wine shops with 18

Willamette Valley Life • Summer 2013

great selections, but this tasting room is a cooperative venture exclusively featuring seven small producers.

You can taste wine with one of the winemakers (we had a great time talking with Bob from Sunswept Vineyard) and learn about all seven producers. Wines range from summerfriendly whites to rich, full-bodied reds. Grab a bottle and enjoy it with lunch in the adjoining bistro, 1910 Main.

Ardiri Winery & Vineyards The perfect setting for a longafternoon sitting in the sun and enjoying pinot noir, this winery is set off the road and hidden from view.

An elegant lounge-style tasting room offers indoor and outdoor seating, fire pits, and sweeping vineyard views.

Guests will be surprised to find both Oregon and California pinot noir being poured — Ardiri has vineyards in the Willamette Valley and Carneros — and the staff does an excellent job highlighting the features of each.

Cooper Mountain Vineyards With breathtaking views of the Cascades on the way, this winery is best known for being both organic and biodynamic. Cooper Mountain’s wines are direct reflections of the earth they are grown on. Pinot gris, chardonnay, and Tocai Friulano (a relative of sauvignon blanc) make up the white wines, with four different pinot noirs as reds. Minerality shines through each varietal, painting a clear picture of the commitment to the land.

Ryan Reichert is a digital marketing professional in Portland who relocated from the midwest in large part because of his passion for wine and food. He holds an Advanced certification from the Wine & Spirits Education Trust, is the Wine Ambassador for Travel Oregon, and is the managing editor for Palate Press: The online wine magazine. ryanreichert.com

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YOU R M ON E Y

The Payoff Strategies to pay down dept

B Y

K E N

G A R D N E R

F

One strategy I have found helpful is using the equity in your vehicle to pay down higher interest debt. Essentially, this works in one of two ways. First, if you already own your vehicle outright, grab your title and head on over to your local credit union and ask them about an autoequity loan. Credit unions are known for their service, but also for their expertise in auto lending. Most likely they will have a program to help you consolidate your debts using the vehicle as collateral.

Second, if your vehicle is already financed elsewhere, follow the steps below.

ALAN CLEAVER

or the past decade or so, many Americans have relied heavily on credit cards. Because of this, the average American household carries over $15,000 in credit card debt, according to a Federal Reserve study in May 2010. Many of you may have already heard these figures quoted before in major news publications or consumer finance blogs. The fact that Americans have a high level of unsecured debt is readily apparent. What hasn’t been mentioned nearly as often are strategies to pay down this debt.

With long term interest rates at an all time low, one would think that credit card rates would be low as well. Unfortunately, that just isn’t the case. Quite the opposite, in fact, as many card issuers have raised rates to all time highs over the past 2 to 3 years. Couple the high rates with increased fees, lower limits, and in some cases

having accounts closed out altogether, and consumers are feeling the squeeze all around.

You are cordially invited to the 9th annual A fundraiser benefiting your local American Red Cross Join the American Red Cross of the Willamette Chapter in recognizing and celebrating local citizens who have performed extraordinary acts of courage and exceptional service to strengthen our communities.

Wednesday, September 11th, 2013

Doors open 7:45am � Program begins 8:30am Salem Conference Center 200 Commercial Street SE Salem, OR 97301

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w w w.ab c printerssale m.co m Willamette Valley Life • Summer 2013

We’ve Moved

Since 1 955

Step 1: Check out nadaguides.com or kbb.com to determine your vehicle’s value.

Step 2: Obtain a payoff on your current auto loan.

Step 3: Compare the value of the vehicle to the payoff amount. If you owe more than the value of the vehicle, this strategy will not work. If you owe less than the value, proceed to step 4.

Step 4: Talk to your local credit union about an auto-equity loan to pay down your credit card debt.

This strategy can be used on multiple vehicles and multiple times if needed.

Don’t be afraid to bring in your credit card statements either. The more information the credit union knows, the more they can potentially help you. And for those with less than perfect credit, don’t be hesitant to talk about this strategy either. Using the vehicle as a backup to the loan reduces the risk to the credit union and increases the chances of getting approved even without stellar credit.

Finally, once you have reduced or paid off your credit card debt, dump the big bank issuers in favor of more consumer friendly credit card programs. Check out creditcardconnection.org to find the best cards in your area.

Ken Gardner writes for life, financial liberty and the pursuit of member happiness. He has worked in the financial industry for over 10 years and does not have perfect credit…but he’s getting there.

E AT

Summer’s Sweetest Peaches and Pie Ice Cream

S T O R Y

A N D

P H O T O

B Y

S O P H I E

H A W L E Y

2 cups heavy cream, chilled and divided Pinch of salt 2 teaspoons vanilla 3 ounces (1/4 box) vanilla wafer cookies broken into small chunks (discard any powder) In a small pot, combine peaches with 1/4 cup sugar and bring to a low simmer over medium heat. Let cook for about 10 minutes until syrupy, stirring often.

Sprinkle cornstarch into pot, stir and cook for another 2 minutes, until thickened.

Remove from heat and allow to cool completely, or make ahead and chill.

In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and 1/4 cup sugar until smooth.

Add 1/2 cup heavy cream and beat until well-combined, stopping to scrape sides

M

y grandpa has always been serious about homemade ice cream. Family gatherings or July Fourth cookouts at my grandparents’ farm offered a chance to hear the rattling, electric ice cream maker churn custard inside its tin cylinder. Surrounded with ice and rock salt, it froze the creamiest vanilla ice cream for us. It seemed to take hours; I was so impatient for a taste. When it was ready, my uncles would debate over who would get the beater – the best part.

As Oregon summer evenings cooled after the sun set, we were all a bit chilled from ice cream. Wrapped in a blanket, I would watch fireworks and eat that blissful dessert, my teeth chattering.

Homemade ice cream doesn’t have to take a lot of churning, or any special equipment at all. Here a handheld or stand electric mixer quickly whips cream with cream cheese to make an airy base for sweet summer peaches, studded

with chunks of vanilla wafer cookies masquerading as pie crust. It’s a wonderful way to show off summer’s prettiest stone fruit. While some homemade ice creams can have an icy quality, this simple version is nothing but a rich, creamy dream. Enjoy!

Servings: ?

1 1/2 pounds peaches, pitted, peeled if desired, and diced

Sophie Hawley grew up in the Willamette Valley and loves the abundance of locally-produced ingredients: vegetables and cheeses, berries and herbs, wine and craft beer. A lifelong cook and food-lover, she writes and photographs a food blog featuring simple, tasty recipes for cooks of every skill level. Read more at dinnersforwinners. wordpress.com.

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Peaches and Pie Ice Cream Total time: 6 to 8 hours (30 minutes active)

of bowl if necessary. Add vanilla, salt and remaining cream to combine, then increase speed and whisk until stiff peaks form.

Gently fold peach mixture and broken cookies or grahams into ice cream base (mixing well is not necessary – some ribbons of cookie and peaches are welcome). Transfer to an air-tight container and freeze until firm, at least 6 hours. Allow to rest out of the freezer for about 30 minutes before enjoying.

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1/2 cup sugar, divided 1 teaspoon cornstarch 1 8-ounce bar cream cheese, room temperature

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What’s for dinner tonight?

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106 North First Street Silverton, Oregon (503) 874-4888 order@gatheringspotcafe.com www.gatheringspotcafe.com Summer 2013 • Willamette Valley Life

21

PHOTO BY MARY STEWART

Continued from page 17

Cheese: Award-winning pasteurized and raw goat cheeses handcrafted in small batches. Open only by appointment.

• Farm Stop #16, Sawtell Fair Oaks Farm: Beans, lettuce, carrots, potatoes, beets, cucumbers, squash, pineapples and ground cherries, U-pick or ready-picked.

• Farm Stop #18, Drizzelwood Farm: Grassfed beef, heritage turkeys, eggs and honey for sale. U-pick vegetables, corn and pumpkins.

• Farm Stop #19, Snowline Tree Farm: Vegetables and farm fresh eggs, along with livestock and horses to pet. Open only by appointment.

The number one yogurt shop in Oregon invites you to take advantage of our fantastic tasting, healthy alternative to ice cream. We have 40 to 80 toppings and offer no sugar added, gluten free, low and non-fat, and even non dairy flavors!

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www.limeberryyogurt.com Franchise locations available 22

Willamette Valley Life • Summer 2013

• Farm Stop #23, SuDan Farms: Pastureraised lamb, chicken, duck, eggs and animals for sale.

• Farm Stop #27, Schmid Family Farm: Upick and ready-picked marionberries and organic blueberries, as well as jam and syrup.

Wine Tasting • Farm Stop # 22, AlexEli Vineyard & Winery: Operations are intimate and hands-on, from picking and pressing to pouring.

Enjoy a glass on the patio or by the lake.

• Farm stop # 25, Hanson Vineyards: Small family winery offering estate-grown artisanal wines. Enjoy tasting on the patio or in the garden.

• Farm Stop #32, Forest Edge Vineyard: Situated on the forest’s edge, this vineyard uses the principles of permaculture to raise their grapes. The tasting room was built from the farm’s sustainable timber and milled on the farm.

Agri-tainment • Farm Stop #8, Molalla Buckeroo: Actionpacked rodeo grounds featuring several professional rodeos, including the “Molalla Buckeroo,” during the July Fourth holiday.

For details, call 503.829.8388.

• Farm Stop #12, Out in the Garden Nursery: On July 28 from 1-5 p.m., the annual “Wine & Cheese in the Garden” event will be hosted in the nursery by members of the Molalla Country Farm Loop. Relax in the tranquil serenity of centuries-old native oaks and inspiring gardens. For more details, call 503.829.4141.

• Farm Stop #13, Rosse Posse Acres Elk Ranch: Offers an informational tour (with fee) about their large herd of Roosevelt and Rocky Mountain elk. Petting zoo with pygmy goats, fallow deer and Tucker the

A “farm loop” is a collection of unique local working farms that welcome visitors to learn how food and fiber is produced, and to purchase products or enjoy experiences on the farm. wallaby. Gift shop. Call 503.829.7107to arrange a tour for yourself or for a group.

• Farm Stop #15, Rancho Tres Potrillos (Three Colts Ranch): Watch internationallyrenowned rider, trainer, and breeder Pedro Munoz Sanchez put his Andalusian, Friesian and Azteca stallions through their routines. Magnificent dancing horses! Call 503.829.2139 to arrange a viewing.

• Farm Stop #19, Snowline Tree Farm: Offers activities in a peaceful farm and forest setting. Crafts for kids and farm fun for everyone, including hay rides around the farm and through the forest, egg collection and nature hikes. In summer, call for an appointment: 503.829.8396.

• Farm Stop #21, Marquam Hill Ranch: Hosting special July events: July 1-6 is Open Barn and Store, and free tours. July 6 is a how-to workshop on alpaca farming.

July 27 and 28 is a birthday party for Ezekial’s Challenger (a national champ alpaca) with lots of cake and ice cream.

The ranch also carries western shirts and alpaca products.

• Farm Stop #22, AlexEli Vineyard & Winery: Hosting a “Field and Vine Dinner” on August 10 at 5:30 p.m. Come for the delicious fine dining next to the lake.

Catered by Allium’s chef, Pascal Chureau, serving foods from the local farms and pouring AlexEli wines. For more information, call 971.258.8389 or email info@fieldandvineevents.com.

• Farm Stop #23, SuDan Farms: Hosting an Open Barn July 7. Stop by for a barbecue to enjoy a free taste of pasture-raised Oregon lamb, and learn about how the wool is sheared and the fleece is turned into yarn.

• Farm Stop #26, Wooden Shoe Tulip Farm: Hosting a “Field & Vine Dinner” July 20 at 5:30 p.m. This fine dining experience features local wines and foods fresh from the local farms, all served outside in the beautiful gardens. Open to the public with prior reservations. For more information, call 971.258.8389 or email info@fieldandvineevents.com.

• Farm Stop #29, Blueberry Sunrise Goat Farm & Oak Tree Meadows: See the baby goats or join a workshop to learn how to make butter and cottage cheese (with fee). Farm tours also available. Call 503.829.9956 to schedule a workshop.

• Farm Stop #30, Union Mills Feed: Take a tour of the historic feed mill and see how grain is made into feed for livestock and horses.

Mary Stewart is an agritourism developer and a writer/photographer with MARStewart Group in Wilsonville, Oregon. Formerly, she was Executive Director of Agri-Business Council of Oregon and an Oregon State University Extension Agent.

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Willamette Valley Life • Summer 2013