The ingenious Salt & Straw ice cream crew has created a dandelion sorbet to make your hours of weeding extra rewarding!

A delicious, easy and nutritious dish that takes advantage of the tender purple sprouting broccoli that is a hallmark of Oregon spring. Use the same technique with broccoli raab (pictured), asparagus or snap peas.

This is a quick, go-to dinner for a busy day. The options are literally infinite as to what to include. In this version, the winning combo includes potatoes, leeks, goat cheese and parsley.

Although it’s hard to deny that a bowl of melted butter with lemon juice squeezed on top is a wonderful artichoke dip, this very simple emulsion unites the two flavors into one creamy sauce.

This tangy, springy aioli makes a perfect dipping sauce for artichokes or a topping for homemade burgers.

This hearty open-faced sandwich can be served as an appetizer or for dinner, with a big salad on the side.

Frittatas are one of the quickest go-to dinners at the end of a busy day. The options are literally infinite as to what to include, which is especially handy for CSA members!

Chef Adam Sappington of Southeast Portland’s The Country Cat purchases whole animals directly from regional farmers and breaks them down in the restaurant’s kitchen every Wednesday.

We’re hiring! Do you have proven sales experience and a passion for local food and farms? Check out this job description to see if you might be a good fit for our team.

Katherine Deumling of Cook With What You Have makes two quick and easy meals out of the spring veggies she finds in her CSA share.

Spring is a great time to learn to forage for wild edible and medicinal plants. Here are some resources to get started!

The first-ever Local Hero Award Passport gives you the opportunity to meet and experience those committed to building a robust regional food system. Only 100 Passports are available!