Articles

Rooper Ranch

by RYAN MOEGGENBERG Meeting farmers with cool stories is one of the favorite parts of my job. I met Jack and Amy Rooper at their farm and they gave me a grand tour while they told me their story. The Rooper Ranch that most of us know is a ten-acre farm north of Redmond a few miles west of the Oneil Junction, but the history of Jack’s family Rooper Ranch started in the 1880’s when…


Elote ~ Grilled Mexican Street Corn

by Chef Brian Kerr of Deschutes Brewery & Public House 1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com Ingredients 8 ears of fresh, locally raised yellow corn, husks removed or artfully pulled back to reveal the kernels Clarified butter (or oil) Sea salt Chili powder Mayonnaise (homemade, regular, or vegan) Cotija, feta, parmesan or cashew cheese 1 cup chopped cilantro 3 scallions thinly sliced, green and white parts 3 cloves garlic, minced 2 limes…


Valuing Community, One Plate At A Time

by RYAN MOEGGENBERG Why is it that people buy local? I have found that there are many reasons that people work harder to support local brands. According to a 2017 survey of the Economic Impact of Local Food Producers in Central Oregon, found on the High Desert Food and Farm Alliance website, Economy, 28 farms and ranches generated $1.5 million in sales. The study also mentioned that 97 percent of sales stayed in the local…


Greek Proverb ~ “A society grows great when old men plant trees whose shade they know they shall never sit in.”

by RYAN MOEGGENBERG When I was young I grew up on a ten-acre hobby farm about 20 miles outside of Lansing, Michigan. My parents had purchased the property from our neighbor, Louis Mosier. Louis was retired, had a small herd of cows, a decent-sized hayfield and a large orchard on his property. Our herds of cows ran together on his property in the summertime because they had access to grass and the Thornapple River in…


Eating with the Season

by ELIZABETH WEIGAND Owner, Agricultural Connections Eating with the seasons is more than just a trendy idea. It’s the best way to support local since what’s local is inherently in season (or vice versa?). So much can be gained by paying attention to and caring about what’s in season. It makes food a journey, an event, a celebration and a teacher. These are some of the things we gain by eating with the seasons: Inherently…


Boundless Farmstead

by RYAN MOEGGENBERG Boundless Farmstead is a new Central Oregon farm, starting their first full year already committed to supply fresh food to 30 CSAs plus contracts with local restaurants and Agricultural Connections for distribution. Jackson’s Corner alone is buying 400-500 lbs of potatoes per week from Boundless owners David Kellner-Rhode and Megan French. Megan and David showed Marcee and I around their new operation at the family farm on Walker Road in Alfalfa at…


Chick Pea Salad Sandwich with Heirloom Tomatoes, Butter Lettuce & Red Onions on Sourdough

by Chef Brian Kerr of Deschutes Brewery & Public House 1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com Ingredients 1 cup diced red onions 1 cup red wine vinegar 2 sprigs rosemary, chopped finely 2 tbls chopped fresh oregano leaves 1 cup chopped curly leaf parsley Zest and juice from one lemon 1 1/2 cups light olive oil 1 Tbls fine grain sea salt 1-2 tsp freshly ground black pepper, to taste 4 cups…


Crab Cake Poppers Wrapped in Bacon with Goat Cheese & Avocado

by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177 Ingredients ¼ cup Onion (minced) ¼ cup Celery (minced) ¼ cup Red Bell Pepper (minced) 3 ea Green Onions, sliced thin ½ T Fresh Parsley (chopped fine) 1t Chili Powder ½ t Garlic Powder ½ Fresh Dill (chopped fine) 1 Egg (beaten) ½# Dungeness Crab Meat (fresh) 6 ea Ritz Crackers (crushed) 6 ea Fresh Jalapeños (halved,…


Chef Daneold Bratwurst’s Famous Tahini Yogurt Sauce

by Jackson’s Corner Westside 845 NW Delaware Ave., Bend 541 647-2198 jacksonscornerbend@gmail.com Eastside 1500 NE Cushing Dr., Bend 541 382-1751 jacksonscornereast@gmail.com Ingredients: 32oz Greek Yogurt 150g Tahini 75g Lemon Juice 75g Olive Oil 5g Cumin 5g Onion Powder 5g Garlic Powder 5g Paprika 10g Turmeric 10g Salt Directions Combine everything in a mixing bowl and whisk until smooth. We use this sauce on fried cauliflower. It would be great on roast chicken or fish, and…


Watermelon, Mango Jicama Salad

by the MoeGang Household Ingredients 2 tablespoons lime juice 2 tablespoons red wine vinegar 3 tablespoons honey 3 tablespoons olive oil 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cups watermelon balls 2 cups jicama, cubed small 1 cup mango, diced 2 tablespoons chopped cilantro plus extra for garnish Steps 1. In a small bowl, whisk together lime juice, vinegar, honey, olive…