Our Meal Kit menu changes weekly. Each kit feeds two people. Each week there are different side offerings as well! The Meal Kit is for pickup only on Saturday and Sunday!
Our Farm & Forage for You!
Pickups available on Satuday and Sunday only. Website orders must be in by Friday at 4pm for weekend pickup. Otherwise, please call 503-864-2282 to check availability.
Menu for October 3rd & 4th
This week we continue to explore the first harvests of early fall in the Willamette Valley. Local knucklehead pumpkins, knobby and beautiful seasonal decorations to many, are even more wonderful on the table as a part of the meal! We’ve taken these pumpkins and roasted them in our oven until soft, caramelized and naturally sweetened. From the oven to the Vita-mix, pureed with apples harvested from our own Estate orchards and garnished with sage and espelette toasted pepitas-- for me, this soup really marks the change in the season. A savory and sweet soup that pairs beautifully with our 2019 Muller-Thurgau.
We continue to celebrate the bounty of the valley with local delicata squash and lobster mushrooms, sourced from nearby farms and foragers via our friends at Cascade Organics. A favorite in our kitchen, we split, de-seed and gently roast these squash and make them ready to fill at home with a blend of wild rice, foraged lobster mushroom, quinoa, brassicas, walnuts and Briar Rose fromage blanc. Enjoy the contrast of the rich fresh cheese with the nuttiness of the wild rice and mild sweetness of the delicata. Pairs nicely with the crispness and mild minerality of our 2018 Chardonnay.
For dessert we have our famous almond-brown butter cake, filled with pan-roasted and glazed pears harvested from our Estate orchards! Garnish with housemade whipped cream that's been infused with a touch of Estate honey. Breathe deeply, crack open a bottle of Sparkling Rose, and celebrate!
Our chef has done most of the work for you – simple instructions are included to ensure a delicious dining experience!