< PreviousMrs. Pott’s Fruit Puff Puddings = Hood River Fruit Loop Soft and jammy, Hood Strawberries, which are deep red inside and out, are available for a short two to three week window in early June. Eating them fresh by the handfuls is a must, but they are also delicious when cooked into jams and baked goods as with this historical recipe. For more than 100 years, The Gorge White House has been a landmark in Hood River Valley. While they offer many fruit and flower u-pick varieties, including cherries, blackberries, raspberries, peaches, pluots, apples and pears, you will not want to miss out on their Hood Strawberry season. Plan your visit around lunch, and stop by their food cart for a pear quesadilla or a blueberry- sausage flatbread, both of which use produce straight from their farm. 5961 HISTORICAL RECIPE: This recipe is adapted from the Fruit Puff Pudding recipe of the 1901 “20th Century Cook Book,” compiled by the Ladies’ Aid Society of the First Christian Church, Corner of 9th and Court Streets in The Dalles. Sourced from the Columbia Gorge Discovery Center and Museum archives, the original instructions, located on the opposite page of an ad for “Pickled Tripe and Pigs Feet,” are from Mrs. F.E. Potts: “Mix well one pint of flour, one and a half teaspoons of baking powder, and a little salt, make in soft batter with milk. Put in well greased cups a spoonful of batter, then a spoonful of strawberries or any fruit preferred, then a spoonful of batter. Steam 20 minutes.” 1. Generously grease 6 (4 ounce) ramekins or pudding basins with butter or oil. Make 6 foil squares that will fit the top of the ramekins and butter the bottom of each. 2. Prepare a kettle or pot of boiling water. 3. In a medium mixing bowl, whisk to combine flour, sugar, baking powder, and salt. Gently whisk in milk until batter is smooth. 4. Evenly distribute half of the batter into ramekins, then evenly distribute berries. Top with remaining batter, then cover each ramekin with foil squares, buttered side down. 5. Place ramekins in a large pot(s), then pour boiling water to reach half way up the sides. Bring water to a simmer, cover, and steam for 25-30 minutes, until a knife inserted in the middle comes out clean. 6. Allow water to come to a safe temperature, then carefully remove ramekins. Run a knife along the edges then invert each pudding onto a plate. If desired, serve with cream and additional fresh berries. 6 Servings 1 ⅓ cups all purpose flour ½ cup sugar 1 teaspoon baking powder ¼ teaspoon fine sea salt 1 cup whole milk ¾ cup fresh chopped seasonal berries, such as strawberries, blackberries, blueberries and/or marionberries BEVERAGE PAIRING: Hood Crest Winery and Distillers , GrappaSeasonal Fruit Crisp Balch Bistro | Food & Beverage Manager, Debra Martinez = East Gorge Food Trail Volcanic rich soil, warm and sunny growing days, and cool nights make for the perfect growing conditions for apples in the region. The most popular varieties include Fuji, Gala and Granny Smith. According to Columbia Gorge Fruit Growers, Oregon is the largest producer of the Newton Pippin Apple, growing nearly 4,000 tons annually. The Newton Pippin was popularized in the mid 1700s thanks to George Washington and Thomas Jef- ferson being avid fans of this variety. Due to its high acid and tannin profile, the variety has become popular in cider production. Balch Bistro sits inside the iconic and historic Balch Hotel in Dufur. Built in 1907, the Balch Hotel is on the National Register of Historic Places and is known for its hospitality, great food, and even better views of Mt. Hood and surrounding area. Balch Bistro sources many of their ingredients from nearby farms like Sandoz Family Farm Stand , which is open year round, and is the perfect place to pick up locally grown apples as well as cherries, pears and pickled vegetables. Another local favorite is Annie's Apricots in The Dalles where you can choose from one of their five varieties of apricots in July through early August. 6365 1. Preheat oven to 3500F. Butter a 9 x 13 inch baking dish. 2. Spread apples or pears into a prepared baking dish. Dot with 1 tablespoon of butter pieces and sprinkle with lemon juice 3. Mix flour, rolled oats, brown sugar, cinnamon, and salt together in a large bowl. Cut butter into oat mixture until the mix resembles coarse crumbs; spread over apples or pears. 4. Bake in preheated oven until the topping is browned and the fruit is soft and tender, about 30 minutes. Serve warm with Shannon’s Ice Cream (in The Dalles). Makes 8 servings: 3 pounds apples or pears, cored and chopped 1 tablespoon butter, cut into small pieces 2 tablespoon fresh squeezed lemon juice 1 cup gluten-free or all-purpose flour 1 cup rolled oats 1 ½ cup brown sugar 1 ½ teaspoon cinnamon 1 teaspoon salt ½ cup butter Ice cream for serving, optional BEVERAGE PAIRING: Double Circle Straight Wheat Whisky or Straight Bourbon Whisky67 Honey Lavender Latte and Chicken & Waffles The Riv Café | Chef Noah Blakely = Hood River Fruit Loop | = East Gorge Food Trail Oregon is one of the top producers of lavender in the U.S. Having originated from Mediterranean countries, lavender prefers mild winters and sunny summers, and our region hosts just that. While some varieties begin blooming in May, most of these fragrant purple flowers reach their peak bloom in June and July each year. Beyond being beautiful, chefs and home cooks alike enjoy culinary lavender for the floral accent it adds to dishes such as teas, lemonades, cookies, scones and ice cream. Lavender, a key ingredient in the Herbs de Provence herb mix, can even be used in savory dishes such as roasted chicken and grilled steaks. Located in Parkdale, Lavender Valley has been attracting day visitors to its 28-acre farm for both its vibrant lavender but also because they have one of the most majestic, unobstructed views of Mt. Hood. With 11 varieties of lavender that bloom at slightly different times, they are open seasonally for visits from June through September. In the off season, you can visit their online store to purchase a mix of products they make with their lavender, including soaps, essential oils, bath salts and honey. Don’t miss the event of the summer at Hood River Lavender Farms . The Lavender Daze Festival takes place each July and features live music, arts and craft vendors, local food and their refreshing lavender lemonade.Next >