Best of Portland: Sauvie Island

It’s autumn–that blue-sky time of the year. My thoughts have turned to warm custardy pumpkin pie and hearty stews made of root vegetables that taste vaguely of earth and chanterelle and portobello mushrooms and cinnamon-y apple crisps. Oh yes, I am obsessed with food.

And that obsession led me once again to Sauvie Island this weekend. Sauvie Island is a farmland jewel decorating the necklace of the Columbia River just northwest of Portland. It’s an easy drive from downtown and when one is on the island, it is surprisingly similar to the Midwestern countryside that I grew up in–flat farmland with a few animals and farms scattered here and there. Sauvie Island grows flowers and vegetables for city folks to come and gawk at. There’s a fabulous nursery, Cistus, that stocks the most unusual plants from around the world that thrive in the Mediterranean climate of the Willamette River Valley. Sauvie is great to visit all year ’round, but in the autumn they go all out with a corn maze, petting zoo, and pumpkin patch extravaganza.

On Sunday, we drove out to the Island with our friends, Jesse and Kerri and Rowan (in picture on left). While none of us wished to face the crowds at the Pumpkin Patch, we did enjoy a warm and sunny drive around the island loop and stopped at several smaller farms/vegetable stands. This was the first time we stopped at Kruger’s Farm Market where we found corn on the cob just begging to be husked and taken home for dinner.

After our drive around the island we were hungry so we went to Chinatown for Dim Sum. It was an Almost Perfect Day, and now we have a pumpkin and some sweet corn and whole new box of Organics to You fruits and veggies. Hearty comfort food, here we come!

P.S. Anybody got a favorite fall recipe? Send it our way.

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2 responses to “Best of Portland: Sauvie Island

  1. Sounds fun and delicious. Sorry I’m not a huge fan of fall food, except for pumpkin bars with cream cheese frosting. (can’t beat those)

  2. I’ve been cutting up pears with some lemon, sugar, cinammon and groung ginger, then wrapping them up in pie crust to make a yummy free-form pie. I’ve also been roasting our home-grown butternut squash with onions and garlic (kept in their skins to roast).

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