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Half Price U-Pick Strawberries!

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Our fields are going crazy and we can’t stand the thought of them going to waste, so we’ve slashed prices to $1 per pound U-pick.  We pick containers on sale too, come check it out!  The more you pick, the cheaper they get.

NW Pastel Society artists now on display!

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Sip on some Pines Big Red or our own Heritage Bosc Pear Wine and take in gorgeous pastels from several different artists.  Patrick says these works are his favorite yet and hang beautifully in our historic home!  You have all of September to come and pick out your favorite.  Help TGWH support local art!

Plein Air Paint Out/Write Out Kicks off at TGWH Friday!

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Now in its ninth year, Pacific Northwest Plein Air, is a series of art events featuring the art and literary works of accomplished painters and writers. At the heart of the event is a Paint-Out and Write-Out where works of art and writing are created at various outdoor locations in and around the Columbia River Gorge – the nation’s first designated National Scenic Area.  We are proud to feature several artists painting and writers writing early Friday morning in our flower fields and beautifully landscaped gardens.  Be sure to join them that night on First Friday at the Columbia Center for The Arts from 6pm-8pm for a free public reception celebrating the opening of “Pacific Northwest Plein Air 2013”.  Meet the artists, have a drink and a bite to eat. Award winners will be announced at 6:30 p.m

First Pears of the Season Are In!

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Starkrimson harvest is underway and they look beautiful as always.  Come to TGWH for these crisp, sweet, fresh-easting pears.  Fill a bowl for a beautiful centerpiece and watch them turn from a deep purple to bright, crimson red.  We also have Gravensteins, cherries, blueberries, peaches and strawberries.

Sweet as a peach! Case special $18

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Red Top peaches, Donut peaches, nectarines and apricots fill the coolers as cherry and blueberry season winds down.  These beauties are just waiting to be turned into a pie, crisp or cobbler.  Have you tried grilling peaches or made peach salsa?  Share your ideas on our Facebook page! $18/case this week!

Cherry festival this weekend!

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Hit the Fruit Loop and hug a farmer!  The rain was brutal this year, but there are plenty to enjoy.  We have over 5 varieties of cherries now, as well as blueberries, peaches and apricots.  Pick up a flat of cherries and you’re on your way to an amazing lazy Sunday morning breakfast.  Here is one of our favorite Kennedy recipes.

This coffee cake is incredibly moist and delicious.  The ground almonds add an amazing flavor and texture.  It could easily be gluten free with a nice flour blend.

 

Fresh Cherry Coffee Cake

Serves 8-10
1/2 cup whole almonds (about 2 1/2 ounces)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1 1/4 pounds cherries (about 4 cups medium), halved, pitted – I used a mix of Rainier and red cherries

Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper cut to size.

Finely grind almonds in processor. Transfer to medium bowl; mix in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.

Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press pitted cherries, cut side down, into batter in circular pattern around the whole cake, placing close together. Press into the batter and top with another round of cherries (two layers total).

Bake cake until tester inserted into center comes out clean, about 50-60 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, fruit side up. Cool cake completely. Cut into wedges.