Rhubarb compote

by Nate Rafn

Rhubarb is a tart, fibrous vegetable that is often used in pies and other desserts. When cooked with sweet fruits, rhubarb provides balance and complexity. Avoid eating the leaves, as they are toxic.

In Oregon, rhubarb is typically harvested in May and June.

Peanut Butter Oatmeal

by Nate Rafn

When I was a child, my mother would make Peanut Butter Oatmeal for breakfast on "snow days" when the schools were closed. My siblings and I grew accustomed to eating this rich porridge only on days when it would snow. And because it doesn't snow very often in the Willamette Valley, Peanut Butter Oatmeal became a rare treat. To this day, I maintain this tradition in my household.

Christmas Card Cookies

These cookies have been part of the Rafn family Christmas tradition for many years. I have vivid childhood memories of rolling out sheets of dough with my brothers and using cutouts of snowmen, maple leaves, and Christmas trees to shape the cookies.

Pumpkin Cookies

With the arrival of autumn in the Willamette Valley, you've probably noticed pumpkins for sale at grocery stores and local farms. You might also have them growing in your garden.

Recipe for Pear Bread

Posted by T.C. Savage

September is a good month for pears which are part of the rose family and are related to apples. You can dry them, jam them, sauce them, and make them into delicious treats. This recipe for pear bread comes from the California Bed and Breakfast Cookbook and I don't see any reason to try to improve on it.

Zucchini and Cream Soup

by Nate Rafn

Zucchini is not always held in high regard among picky eaters. The flavor of this green-skinned summer squash is often described as dull, and the texture as mushy. Some people will tolerate it, while others simply refuse to eat it altogether.

Tzatziki

by Nate Rafn

August is a great time to purchase locally-grown cucumbers. Their crisp texture and refreshing taste are perfect for making one of my favorite condiments, Tzatziki.

Tzatziki is a perfect companion for grilled meats, burgers, and pita bread. Here's an easy recipe:

Recipe for Cherry Nut Bread

by T.C. Savage

Cherry season is in full swing. July is National Ice Cream month, so try some cherry ice cream! Or, you can make this cherry nut bread I developed. I picked cherries with Salem Harvest last year and had some left over after making jam, so I decided to create this bread recipe. You can eat this bread toasted with butter, or you can wrap each loaf in tinfoil and place in a plastic bag to freeze.

Beef brisket, braised with fresh herbs and onions

by Nate Rafn

This is a great way to cook beef brisket using a handful of easy-to-find ingredients. Thyme, chives, and rosemary are doing very well in the garden this time of year, giving a fresh seasonal boost to the meat.

When you think spring, think Arugula

When seasons change, so does the availability of local crops. Just as we say goodbye to parsnips and winter squash, we greet the arrival of asparagus with open arms. As spring approaches, I often find myself craving the spicy, robust flavors of arugula.

Simple recipe for Flour Tortillas

by T.C. Savage

February 24th is Tortilla Chip Day. Knowing that you can buy some nice chips in any store, I thought a good tortilla recipe might be useful in your celebrations. Maybe you can practice and be prepared for Cinco de Mayo!

Yam Casserole recipe for holiday meals

by T.C. Savage

Well, readers, you can't have missed that a big holiday is on the horizon! Thanksgiving is upon us with all its wonderful feasting opportunities. I am sharing a favorite family recipe with you for the holidays and hope you will give it a try.

I use a mix of 3 baking apples and use both yams and sweet potatoes to equal 2 lbs. and then we have a nice blend of flavors. It is sweet enough that I never put marshmallows on the top, but you can do so if you want. Happy Thanksgiving, everyone!

Wild fruit inspires wild ideas

by Nate Rafn
(Originally published September 2008, Salem Weekly.)

Blackberries are not your typical fruit. They are nutritious, yet often neglected. They are ubiquitous, yet difficult to obtain. Their abundance is unquestionable, yet they are rarely sold fresh in grocery stores.

Smoked Salmon and Cream Cheese Dip

by Nate Rafn

Crackers and dip make a great snack. A good dip can be enjoyed while watching sports, or as an appetizer before dinner.

One of my favorite ingredients for dip is smoked salmon. The supple, flaky texture of smoked salmon mixes beautifully with cream cheese and mayonnaise, while the smokey flavor is toned-down by the addition of other ingredients. Smoked salmon also pairs well with a variety of herbs and spices. Salmon is especially good with dill, thyme, fennel fronds, chives, and onion flowers. Complimentary spices include cayenne pepper, paprika, and fennel seed.

Easy recipe for Potato Salad

by T.C. Savage

Well, summer has arrived and there are potlucks and picnics to attend. And what is more traditional than a good potato salad? This recipe was shared by a friend a long time ago and still is our favorite. I think you will enjoy how creamy it is.

Honey and Whole Wheat Bread

by Nate Rafn

This recipe is loosely based on a muffin recipe from one of my favorite cookbooks. The whole wheat flour breaks down nicely as it soaks in the buttermilk, creating a soft texture. Feel free to add dried fruit and nuts for fun. I recommend adding chopped dehydrated figs and roasted hazelnuts.

Purple Fiesta Potato Salad by Chef Leif Benson

Chef Leif Benson's unique recipe for purple potato salad puts a colorful twist on a classic dish. Benson's recipe incorporates organic potatoes from Klamath Basin Fresh Direct, fresh herbs and fresh lemon juice. The result is a warm potato salad with bright flavors and stunning visual appeal.

Fruit Cocktail Crumble, a simple and delicious dessert

by T.C. Savage

May 13 is National Fruit Cocktail Day, so it seems appropriate to offer a recipe using the once-ubiquitous fruit blend. There are two men credited with creating fruit cocktail, out of a need to use fruit that wasn’t good enough for canning in halves, due to bruising and such. By chopping up the good parts of bruised fruit and mixing it with other fruits, you get fruit salad in a can. Pretty clever. This recipe was shared by my friend Laura.

Wild Salmon and Klamath Pearl Nage

This simple recipe from chef Leif Benson is a clever twist on "surf and turf". Benson uses wild salmon (surf) and Klamath Pearl Potatoes (turf) to create an elegant and tasty dish.

The recipe features Klamath Pearl Potatoes, grown organically by Klamath Basin Fresh Direct.

Chef Leif Benson's recipe for Caramelized Klamath Pearl Potatoes

This recipe is unusual, but very delicious. Chef Leif Benson uses caramelized sugar, butter, and fresh herbs to dress these potatoes, creating a flavor that is sweet, savory, and complex, all at once.

The recipe features organic Klamath Pearl Potatoes, a unique and versatile product from Klamath Basin Fresh Direct.