It's that time of year again. A time when the Farmer's Markets in Oregon open and the Oregon Bounty begins to flows. Found some fresh organic strawberries at ours this week and it just gets better from here out!
What do you see in this photo? If you answered apples, mushrooms, potatoes, bread and greens, you would be right. I see a savory Italian Fritatta with Argula and mushrooms, herbed roasted potatoes, a rich and flavorful banana French Toast and Old Parkdale Inn’s famous Baked Fuji Apples.
Once a week we receive our Community Supported Agriculture (CSA) box delivered to our door by Hood River Organics. It's like Christmas every time, not knowing what gifts we will receive. Depends on what is being harvested on the organic family farms in the Hood River Valley and Columbia Gorge. This is exceptional Oregon Slow Food.
Some of the innkeepers of the Oregon Bed and Breakfast Guild belong to their local CSA and they also, along with most of our innkeepers, visit the farmers markets regularly, selecting the perfect ingredient to create a true Northwest Culinary experience for our guests. Many of us have gardens producing fresh herbs, vegies, and more.
As spring turns into summer the box gets heavier and the market stands overflow with more and more of the bounty our farms have to offer. Won’t be long before the berries and fresh herbs start arriving. Can’t you just taste them?
Long Hollow Ranch, a unique ranch stay in of the 
Most Long Hollow Ranch buildings date back to the early twentieth century. During their stay at this historic Ranch guests can enjoy the outdoor hot tub, sit in the shade on the wrap around porch, enjoy drinks on the patio or play a variety of yard games. Inside the Ranch House, guests enjoy table games, reading, playing the piano or just having good conversation in the public living and dining room areas.
"With more than 400 carts selling everything from Korean tacos to Carolina-style barbecue, 
It is all about the food. I am so excited to be a member of the 
February is the month of Love and Fun!
When was the last time you were charged for a cup of coffee at a Bed and Breakfast? WiFi? A biscotti? A sip of sherry? I'm thinking never! This is becoming the norm as we see the ever-increasing hotel add-on fees. Mark Orwoll, trusted travel journalist, recently published a story in 
Perusing this new book today got me reeling with excitement about the 
it's readers where to eat, well...you gotta assume that the author really loved the food. And, there is no better way to truly enjoy and learn about a region. Referring to the words "slow food," according to Wikipedia, they mean, "to preserve traditional and regional cuisine and promote farming of plants, seeds and livestock characteristics 
of the local ecosystem," explains this particular area to a "t!" Enter...Matt Bennett, chef and owner of four restaurants in downtown Albany, Oregon. The epitomy of "slow food" in my book, Joan Tapper mentions two of his restaurants in hers. 
Moseying today from the Pearl District in NW Portland, I made my way to the 
nice hike near 
began reading one of the last chapters and have been overwhelmed by the story as it takes place in wartime Germany. It has been a struggle to read and grasp. Eventually putting the book away and wanting to get this garden touring going, I stumbled across the 
My trek kind of took on a different feel and I moved on to the gardens. Contemplating the day, seeing the gardens and realizing just how much there is left to experience here in Oregon, I need two more lifetimes to do it all! It's hard to imagine that our visitor's and guests that come to Oregon and only spend a few days here can leave satisfied. I don't think many of them do. The phrase we hear most often is, "we will have to come back so we can do all the other things we wanted to do!"
Tana gave us a tour of her B&B. My goodness! The Paris Apartment on the top floor has incredible views. This place is more like a fine 
butter; braised pork belly with caramelized apples, frisee salad and cayenne oil, pan roasted duck breast with a root vegetable medley with aceto balsamico, and a "Valentine's Day Kiss" composed of meringue, ganache and raspberry coulis, among other dishes -- all paired with regional wines. 
Arch Cape Inn & Retreat is a small, eco-friendly resort overlooking the ocean on the North Oregon coast, offering luxurious green lodging accommodations in a naturally beautiful environment. Eco-conscious since their initial planning stages, they are as proud of the fact they have obtained Green Lodging Certification by the 
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