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Note Change in Hours!

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Due to the poor air quality and I-84 closure, our hours will be Friday-Monday 10am-7pm.  So sorry for any inconvenience or frustration this may cause.  While we grieve the devastation to the beautiful Gorge from the fire, we also want to thank the fire fighters and our community.  The organization of the base camp, incident command and communication about the situation has been stellar.  The residents of the Gorge have been absolutely amazing during this difficult time as they support the fire fighting efforts and organize deliveries of supplies, food and anything in need.  Mother Nature will rebuild, and we will do our best to help her and advocate for respectful recreation in this beautiful country we call home.  See you on this weekend!

Labor Day Weekend should be a blast in the Hood!

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We will have Steve Mason pouring his small batch hand crafted reds in our tasting room Sat and Sun 11-5.  Crush kickoff weekend will also be in full swing around the Gorge.  Live music, new releases, seasonal specials, food pairings and more! Visit Gorgewine.com for all the details.

U-pick blueberries and blackberries

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Come pick!  Fields are loaded with blueberries and blackberries.  Cobbler, jams, syrups and pies beckon.

We love this recipe!

Gluten-Free Peach Blueberry Crisp

Serves 8 to 10

For the crust:
Butter, for coating the baking dish
1 cup gluten-free rolled oats
1 cup almond flour or almond meal
3/4 cup packed light brown sugar
1/2 cup sliced almonds
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, melted and cooled

For the 1/2 cup granulated sugar
1 tablespoon cornstarch
5 cups sliced fresh peaches (about 1 pound of slices from 6 large peaches)
1 cup fresh blueberries
1 tablespoon freshly squeezed lemon juice

Make the crust: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×9-inch glass baking dish with butter.

Place the oats, almond flour or meal, brown sugar, almonds, and salt in a large bowl and stir until combined. Drizzle the butter over the oat mixture and stir to combine. Press about 1/2 of the oat mixture into the prepared baking dish.

Make the filling: Place the granulated sugar and cornstarch in a medium bowl and stir until lump-free. Add the peach slices, blueberries and lemon juice and gently toss to coat. Transfer the mixture onto the prepared crust.

Crumble the remaining oat mixture onto the fruit, pressing it into clumps if desired. Bake until the oat topping is golden and the fruit is bubbling, about 1 hour. Cool for 20 minutes and serve with ice cream