Summer's Bounty

Oregon's summer bounty is starting to roll in at E.Z. Orchards. You are set to have a delicious locally sourced 4th of July celebration. Check out the produce update below, for more details on what's in season for your holiday table.

For the 4th of July we hope everyone has a safe and fun Independence Day. It won't be nearly as hot as last years 4th of July, but remember to stay hydrated during your festivities. If you aren't going to the St. Paul Rodeo on the 4th and are instead having a BBQ at home, E.Z. Orchards has what you need to make your BBQ fresh and local. Locally sourced frozen meats from Lonely Lane and Drift Creek Meats. Hamburger patties, sausages, pork chops, lamb chops, and steaks! Cabbage, lettuces, carrots, and other vegetable and leafy greens for your salad and coleslaw. Fresh fruits for desserts or fruit salads. Even local BBQ sauces, hot sauces, seasonings, and marinades to make the cook out process easier.

With a long Holiday weekend ahead it's good to make sure that not just the main meals are taken care of, but snacks as well! A bowl of fresh berries, cherries, or snap peas is a sweet and healthy treat for both kids and adults celebrating this week. It seems like almost every day we are getting a new variety of summer berry that is now in season. With a plethora of local summer fruits and vegetables you are bound to find a great snack item for your family.

E.Z. Orchards Holiday Hours. We are closed on Independence Day and open regular hours the rest of the week. Thursday, July 3rd open 9:00am-6:00pm; Closed Friday, July 4th; and Saturday, July 5th open 9:00am-5:00pm. (Closed Sunday, July 6th).

Shortcake Stand

Both Strawberry and Mixed Berry Topping are available as toppings for fresh Shortcake! Mixed Berry is a combination of Blackberries, Raspberries, and Blueberries. (The type of Blackberry changes throughout the summer). Mixed Berry is an exceptionally delicious combination of flavors that you can also get for Milkshakes and Smoothies.

Strawberries are not local right now, so they are using California Strawberries in the Shortcake Stand. We will have local Strawberries again next week, there was a short break in the season due to the weather.

The Shortcake Stand has the same Holiday hours as the Market. Open July 3rd 9:00am-6:00pm, Closed July 4th, and open July 5th 9:00am-5:00pm. (Closed on Sunday July 6th). Take the chance to enjoy a Shortcake with your family during the long weekend!

Summer Donut Schedule

We just started our summer donut schedule, adding Marionberry Donuts to the rotation. Our donut flavors reflect the seasons. So, for the summer donut schedule we have lots of summer fruit flavors. Marionberry, Strawberry, Blueberry, Raspberry, Cherry, and Lemon. You can always find our current donut schedule on our website if you're ever unsure about what flavors are available that day, or give us a call.

Produce Update

Apricots- Are from Washington right now, locals will be starting soon.

Berries - Marionberries, Boysenberries, Raspberries, Blueberries, Obsidian Blackberries, Columbia Star Blackberries, and Loganberries are all local in season and available. Great for a festive 4th of July Dessert. (Strawberries are not local right now, we will have locals in about a week).

Cherries - Dark and Rainier Cherries are both local right now. The price has come down significantly.

Corn - NW bi-color corn is just starting, by the end of the month we should have local corn available.

Grapes - California is just getting started.

Green Beans - Local green beans just started, great for fresh eating or pickling.

Lettuces- Local Green Leaf and Romaine are now available.

Melons- Cantaloupe and Watermelons are both coming from California right now. Good in flavor. Hermiston Melons are not available yet, but should be in season in a few weeks.

Mushrooms - Of course we have the traditional varieties, white button, Portobello, and Crimini, but we also have Silverton grown Shitakes, and Lion's Mane.

Nectarines- From California, price went down some.

Onions - Walla Walla Onions just started, great for BBQ's and salads.

Plums - We currently have red plums.

Peas - We just received some local Sugar Snap Peas and English Peas, and will be ending soon.

Spinach-Oregon grown Spinach is in season (in bunches).

Strawberries-Local strawberries are NOT currently available. We will have local Strawberries available again in about a week. With the weather, there was a gap in the season.

Rhubarb- Local Rhubarb is in season, but ending soon.

Tomatoes - Still from south of the border, nice tomatoes. Slicers, Roma and Heirloom.

Recipe Ideas

Loaded BBQ Potatoes

Looking for a way to get everything done on the BBQ for your Holiday gatherings? Try these loaded BBQ potatoes that you cook right on the grill.

Ingredients:

6 large Yukon Gold Potatoes cut into ½ inch cubes

1 yellow onion finely chopped

2 tablespoons olive oil

1 teaspoon garlic salt

4 strips cooked bacon I prefer applewood smoked bacon

1 cup shredded cheddar cheese

4 scallions roughly chopped

kosher salt and freshly cracked black pepper to taste

Original Recipe by: What's Gaby Cooking

Instructions:

1.Prepare your gas or charcoal grill to high heat.In a large bowl, toss together the cubed potatoes, chopped onion, olive oil and garlic salt. Break up the cooked bacon and toss small bits into the potato mixture, making sure everything is evenly distributed.

2.Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.

3.Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.

4.Once the potatoes are fully cooked and fork tender, you can peek into the parcel and check, open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the chopped scallions. Let the parcels cook for about 1 minute more just to melt the cheese.

5.Carefully remove the potato parcels from the grill and serve the potatoes either in the aluminum foil or transfer them to individual plates. Season with salt and pepper as needed.

Pineapple Habanero Bacon Burger

Instructions:

Prepare the Fry Sauce:

In a small bowl, combine mayonnaise, ketchup, and pickle juice. Stir well to combine. Season with salt and pepper to taste. Set aside.

Grill the Pineapple:

Preheat a grill or grill pan over medium-high heat.

Place the pineapple slice on the grill and cook for about 2-3 minutes on each side, until grill marks appear and the pineapple is slightly caramelized. Set aside.

Cook the Bacon:

Cook the thick-cut bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Set aside.

Prepare the Patties

Divide the ground beef into two equal portions, about 2 ounces each. Shape them into balls.

Heat a skillet or griddle over high heat. Once hot, place the beef balls on the skillet.

Using a spatula, press down on each ball to flatten it into a patty. Season with salt and pepper.

Cook for about 2 minutes on the first side, until the edges are browned and crispy. Flip the patties, place a slice of Havarti cheese on each patty, and cook for another 1-2 minutes, or until the desired doneness is reached and the cheese is melted.

Assemble the Burger:

Toast the burger bun on the skillet or grill until golden brown.

Spread a layer of fry sauce on the bottom half of the bun.

Place a slice of butter lettuce the bun, followed by a slice of tomato and red onion.

Add one cooked beef patty with melted Havarti cheese on top of the vegetables.

Place the grilled pineapple slice on top of the first patty.

Add the second beef patty with melted Havarti cheese on top of the pineapple.

Place the cooked bacon slices on top of the second patty.

Drizzle a generous amount of HYCH Pineapple Habanero Hot Sauce over the bacon.

Finish the Burger:

Spread a layer of fry sauce on the top bun.

Place the top bun on the burgers.

Secure with a skewer or toothpick if needed.

This recipe comes from HYCH hot sauce. A Salem hot sauce company with great flavors. Which we carry here at the Market.

Ingredients:

4 oz ground beef (divided into two 2-ounce patties)

Salt and pepper, to taste

2 slices butter lettuce

2 slices tomato

2 slices red onion

1 slice pineapple, grilled

2 slices Havarti cheese

2 slices thick-cut bacon, cooked

2 tbsp HYCH Pineapple Habanero Hot Sauce

1 burger bun

1/4 cup mayonnaise

2 tbsp ketchup

1 tsp pickle juice

Salt and pepper, to taste

Original Recipe by HYCH

Berries and Cream Sheet Cake

This beautiful cake would make a great 4th of July centerpiece.

Ingredients:

For the Sour Cream Cake:

¾ cup/170 grams unsalted butter (1½ sticks), melted, plus more for greasing the pan

1½ cups/300 grams granulated sugar

3 large eggs

1tablespoon finely grated lemon zest (from one large lemon)

1½ cups/360 grams sour cream

¼ cup/60 milliliters neutral oil (such as canola or grapeseed)

1tablespoon vanilla extract

1teaspoon almond extract (optional)

1½ teaspoons kosher salt (such as Diamond Crystal)

1 tablespoon baking powder

1 teaspoon baking soda

2½ cups/320 grams all-purpose flour

For the Topping:

½ cup/113 grams cream cheese, softened

2tablespoons granulated sugar

2 teaspoons vanilla extract

1 cup/240 milliliters heavy cream, cold

4 cups assorted berries (any combination of raspberries, blueberries, blackberries and sliced strawberries), for decorating

Original Recipe by: Yossy Arefi

Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line it with a piece of parchment paper that hangs over the two long sides.
Prepare the cake: In a large bowl, combine the sugar, eggs and lemon zest. Whisk vigorously until foamy and slightly pale, about 2 minutes. Add the ¾ cup/170 grams melted butter, the sour cream, oil, vanilla extract, almond extract (if using) and salt; whisk until smooth. Then, whisk in the baking powder and baking soda. Using a flexible spatula, fold the flour into the mixture until no white streaks remain. (The mixture may be a little lumpy.)
Pour the batter into the prepared pan, spreading evenly, and bake until puffed and golden and a skewer inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a rack to cool completely.
When the cake is cool, make the topping: In a large bowl, whisk together the cream cheese, sugar and vanilla extract until smooth. Slowly stream in the heavy cream while whisking constantly, and continue to whisk until soft peaks form, about 5 minutes.
Use the parchment paper to transfer the cake from the pan to a serving platter. Remove the parchment, top the cake with the cream cheese whipped cream, and arrange the berries over the cream. Serve immediately. The cake will keep well at room temperature for about 4 hours, any longer and it should be covered and refrigerated.

What's Next

Peaches from our orchard will be available by mid-end of July. The first variety will be Early Red Haven.

July 19th is our Farm to Fork Dinner, less than five tickets are left for the dinner. Get your tickets here!

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E.Z. Orchards | https://www.ezorchards.com/