edible portland header logo
Summer 2008 Issue
  • No categories

single post category parent_slug is
single post category current_slug is past-issues
single post category top level parent_catid is 446
single post category current_catid is Array
parent_id is Issues
Past Issues
446single post category namePast Issues
Edible Portland Online
Spiced Ketchup

Making ketchup from scratch allows you to control the flavor, avoid preservatives and ingredients like corn syrup, and extend tomato season. The process is surprisingly simple and the results superb.




Postcards from Berry Camp
Postcards from Berry Camp article image




http://www.twitter.com/edibleportland

find us on facebook

By Ashley Griffin
Illustration by Eben Dickinson

Growing up, my sisters and I would creep outside to the blueberry bushes in our backyard and sneak swelling berries past our eager lips before Mom realized we were stealing a vital ingredient for that night’s dessert. Quite often, we cleared those branches before she caught us in the act.

Years after my first foray into berry thievery, I again find myself perched in a position to snatch sweet, sun-ripened berries from the vine. Only this time, I am being encouraged to do so.

These tantalizing berries before me are not yet available to consumers. I am visiting the North Willamette Research and Extension Center with a diverse group of writers who received an invitation to attend a two-day berry camp centered on the history and future innovation of Oregon’s berry industry. Located just 20 miles south of Portland, the research center is our first stop of many, and a key one, as it will inform everything we learn about the industry from this stop forward.

As part of Oregon State University’s Agricultural Experiment Station and Extension Service, the staff conducts research focused on strengthening and sustaining communities, economies, and natural resources. One field of study focuses exclusively on berries, as evidenced by the berry plots that fan out from the center’s offices. It’s here that researchers test hundreds upon hundreds of berry cultivars as well as growing and harvesting techniques. Their goals: address changes in consumer taste and growing technology, and help push the margins of the berry industry forward to ensure that berries remain a food source in Oregon.

As we wander through the plots, our tour guide stops often to encourage sampling of the variety of new cultivars and crossbreeds growing in the plots. This early in the game — new cultivars can take more than a decade to make it to market — the staff has tagged them only with numbers, my favorite being cultivar 1523-4. Later, our guide says, they’ll receive names, which is how I learn that a blackberry is not just a blackberry.



Leave a Reply



Food Services of America is a proud sponsor of Ecotrust Sysco is a proud sponsor of Ecotrust New Seasons Market is a proud sponsor of Ecotrust Whole Foods is a proud sponsor of Ecotrust Burgerville is a proud sponsor of Ecotrust Organic Valley is a proud sponsor of Ecotrust Truitt, Bros. is a proud sponsor of Ecotrust

home | about us | contact us | advertise | rss feed

Member of Edible Communities

Edible Portland is published by edible portland footer logo

Web Analytics