< Previous = West Gorge Food Trail According to the Oregon Blueberry Commission, “Oregon harvested nearly 150 million pounds of blueberries in 2020, with an annual economic impact generated by growers estimated at $353.5 million.” On Mt. Hood and in the Columbia River Gorge, summer temperatures hit an average of 79°F, making for warm, ideal blueberry growing conditions. There are numerous u-pick blueberry farms and stands in our region you can visit from June through September. Established in 1962, Kirby's Blueberry Farm is a perfect u-pick stop while enjoying the Columbia River Gorge National Scenic Area. Located in Corbett, you will not only find fresh, plump blueberries to snack on or to take home to sprinkle on top of your sundae, they also have pies, cherries, honey, eggs and more to offer their visitors. Sugarpine Drive-In’s Blueberry-Lavender Sauce, featuring local blueberries, is used in the below Larch Mountain Sundae recipe and can be purchased jarred up and ready to serve from local grocery stores and on-site. 18 Larch Mountain Sundae with Browned Butter Blondies Sugarpine Drive-In | Emily Cafazzo and Ryan DomingoSugarpine Drive-In is located on the banks of the Sandy River in Troutdale, at the edge of the Columbia River Gorge. Inside an old 1920s gas station, husband and wife team, chefs Ryan Domingo and Emily Cafazzo, have created a family-friendly drive-in restaurant featuring nostalgic comfort foods with a seasonal twist. Sugarpine Drive-In updates classic American recipes with modern techniques and Pacific Northwest ingredients. Their signature Larch Mountain Sundae features vanilla bean and chocolate swirl soft serve, blueberry-lavender sauce, a crunchy pine nut honeycomb brittle and brown butter blondies bites. For Ryan and Emily, this sundae was inspired by the natural beauty of the Columbia River Gorge. Driving or cycling east from the estaurant into the Columbia River Gorge National Scenic Area, the Historic Columbia River Highway leads you to the summit of Larch Mountain and even further past dozens of beautiful viewpoints and cascading waterfalls. Along the way, you’ll pass small family farms selling everything from fresh eggs and vege- tables to flowers and berries. Breathe in the floral aromas from Bates Lavender Farm and turn your fingers blue at Kirby’s U-Pick Blueberry Farm. Enjoy the buzzing from the beehives nearby, and savor the sweet scent of pine and conifers as far as the eye can see. The sundae and its composition captures the essence of the area and the creative spirit of the restaurant, incorporating the nostalgic character of soft serve with homemade toppings and loads of crunchy and chewy textures. Its depth of flavor and emphasis on local ingredients tell a story about this little corner of Oregon that we love so much. As Ryan and Emily put it, “Just call it a love letter from us to the Gorge.” 21 1. Preheat oven to 350˚F. Using a quarter size sheet pan (9.5” x 13”) or other similarly sized pan, spray with nonstick spray, line with parchment paper, and spray top of parchment. This will help with cleanup and pan release. Set pan aside until batter is completed. 2. In a small saucepan over medium heat, add butter, stirring occasionally as it melts. Once melted, butter will begin to foam and sizzle around the edges. Keep stirring. After 5-8 minutes, butter will turn golden brown, foam will reduce slightly, and milk solids on the bottom of the pan will toast. It will smell intensely buttery, nutty, and rich. There is a fine line between brown butter and burnt butter, so as soon as it reaches the level of nuttiness, remove from heat and transfer to a medium sized mixing bowl. Let butter cool for about 5 minutes. 3. Meanwhile, in a separate bowl, sift together flour, baking powder, and salt. 4. Add sugar and vanilla to browned butter, whisking to combine. Add eggs, one at a time, whisking to combine between each addition. Combine sifted flour mix with the brown butter mixture. Fold with a spatula until ingredients are almost fully incorporated, then fold in white chocolate chips to finish. Be careful to not overmix. 5. Spread batter into prepared pan in an even layer. As needed, slightly dampen hands to press down and smooth out the top. Bake for 25-30 minutes, until a toothpick comes out clean and the middle is set. Careful not to overbake, as it can turn dry. 6. Let cool for at least 20 minutes then cut into desired size. Ryan and Emily find 1” squares to be the perfect size for their signature Larch Mountain Sundae. Store in an air-tight container for up to 7 days in the refrigerator or up to 3 months in a freezer-safe bag in the freezer. 7. Making your sundae: place scoops of vanilla and chocolate ice cream in serving bowls, add blondie squares and blueberry lavender sauce, and top with chopped nuts or crushed graham crackers. 8 Servings 6 ounces butter 2 ½ cups all purpose flour 1 ½ teaspoons baking powder ¾ teaspoon kosher salt 2 cups brown sugar 2 teaspoons vanilla 3 large eggs ½ cup white chocolate chips Sugarpine Drive-In Blueberry Lavender Sundae Sauce for serving Vanilla and chocolate ice cream for serving Chopped nuts or crushed graham crackers for serving BEVERAGE PAIRING: Good Coffee , Lavender Matcha LatteLolo’s Nettle Pesto Lolo’s Boss Pizza | Leslie Henson = West Gorge Food Trail Stinging nettles are a perennial plant with pointed leaves and fine white hairs. Nettles are packed with nutrients including iron, calcium and vitamin C to name a few. They are widely used in Western herbal medicine for their natural healing properties related to inflammation and blood pressure. Chefs love nettles for their vibrant green color and their kale-like taste. Every year in early spring, wild nettles emerge from the ground all over the West Gorge. Nettles grow best in moist soil, so keep an eye out near creeks and other still bodies of water. Consider foraging them on your own. Be sure to wear gloves, however, because just as their name indicates, they do sting! When the fragile hairs of the plant are touched or brushed into, they release a formic acid that leaves a burning sensation that can stay with you for up to 24 hours. Not to worry though, the sting is neutralized once the nettles are cooked. If you aren’t up for wild foraging, you can often find nettles at many farmers markets in the spring. 2325 When winter winds down and signs of spring begin popping up, Leslie loves getting out in the forest to gather wild nettles for their Seasonal Farm-to-Pizza Nettle Pesto & Fresh Mozzarella Pie. If fresh basil and arugula are not available, try using a full pound of nettles. The flavor is a less traditional pesto flavor, but no less delicious! Beyond pizza, give this pesto a try on toast with a fried egg, tossed with pasta or spooned over grilled fish. 1. Preheat oven to 325˚F. 2. Place walnuts on a rimmed baking sheet and toast in the oven for 10 minutes. 3. Wearing gloves, pick or clip the leaves from the stinging nettles. Wash leaves, and place in boiling water for 1 minute to blanch, then quickly transfer to an ice bath to stop the cooking process. Drain and squeeze as much water as you can from the leaves. 4. In batches, combine ingredients in a food processor, pouring olive oil in gradually and blending to desired consistency. Add more or less olive oil to achieve desired consistency. If desired, add Parmesan to final blending. Makes 3 cups: ½ cup walnuts 8 ounces freshly picked stinging nettle leaves 4 ounces fresh basil leaves 4 ounces fresh arugula leaves 1 cup extra-virgin olive oil ¼ cup fresh lemon juice 6 roasted garlic cloves ⅓ cup freshly grated Parmesan cheese, optional Fine sea salt and fresh ground black pepper to taste BEVERAGE PAIRING: Edgefield Winery , Blackberry CiderLocal Ale Poached Pear & Beet Salad Thunder Island Brewing | Dan Im = West Gorge Food Trail | = Hood River Fruit Loop According to the Oregon Historical Society, Oregon produces approximately 800 million pears annually, and the Columbia River Gorge is the nation’s largest exporter of pears. A variety of pears, including Green and Red D'Anjou, Bartlett, Comice, Bosc, Forelle and Seckel, are grown by family farms throughout the region. Visit Kiyokawa Family Orchards , to honor the region’s legacy of immigrant families who first cultivated and cared for the region’s farm land. This abundant farm has been family-owned and operated since 1911, when the Kiyokawa family first emigrated from Japan. As careful shepherds of the region’s unique topography and glacier-fed water sources, the farm is known for their pears, but in total offers 150 distinct varieties of apples, pears and stone fruit. With the largest u-pick orchard in the valley, visitors can pick straight from the fields, pull kids along in wagons row-by-row, and delight in the farm’s bounty with freshly canned honey, jams and ciders. 27Next >