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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.

Steve Mason of Major Creek here Saturday!

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We just love guest pourers in the tasting room.  Come and meet Steve and taste some of the finest reds in the Gorge.  Syrah, Cabernet Franc, Pinot Noir, Grenache or a nice Cab/Syrah blend…..all hand crafted in small lot production from the finest Oregon/Washington grapes.

Phelps Creek Here This Weekend!

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Like Pinot’s and Chardonnay?  The Gorge White House is where you need to be Saturday and Sunday.  Phelps Creek Vineyards will be here pouring estate grown, small batch wines in our tasting room.  Smooth and buttery, their wines are delicious and certainly pair nicely with anything from Jack’s food cart!  How about a blue cheese and bacon burger with a homemade bun and Mt Shadow natural beef?  The fresh blueberries, cherries, peaches and strawberries in the fruit stand sell themselves……

Beautiful Bounty of Fruit!

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U-Pick blueberries still going strong, and the coolers are full of we-pick.  Red Haven peaches came in, picked just up the road in Odell.  Rainier and Lapin cherries are so cold, firm and sweet!  Strawberries still around too, and don’t forget about the amazing lilies, sunflowers, crocasmia out in the field, waiting to become a beautiful bouquet.

Celebrating the 4th with Viento!

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Raise your glass to this great nation with master vintner Rich Cushman.  Did you know he has been cultivating wine grapes and making wine longer than anyone in the gorge?  He will be in the tasting room on Thursday only, pouring his lovely Viento wines.  Let this humble, wordly , wine scientist pour you a new release or tell you about his retro label.   Our blueberry bushes are loaded and the lilies are abundant and smell soooo good.  U-pick or we-pick!  Don’t forget to come hungry grab the best burger in the world and dine out on the patio with a cold beer or hard cider.

Wine, Blueberries, Cherries!

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Kick off summer with us!  The Fruit Loop Wine Celebration is going on this weekend and Rich Garvin of Cabernet Creek is pouring inside the house.  Learn about his wine making ventures, their beautiful upper valley farm, and  the Llamas that grace his gorgeous reds and whites.  We have coolers full of blueberries, or go pick your own!   Cherries too!