“The Oregon Farm Table Cookbook” – 101 Recipes to Celebrate the State’s Bounty

Hood River Lavender Farms. Rogue Creamery. Korn Winery.

You may not be familiar with all of these Oregon purveyors—even though the divine blue Rouge cheese appears on plenty of Bay Area cheese boards. But Karista Bennett, author of The Oregon Cookbook, loves them.

In her latest cookbook, “The Oregon Farm Table Cookbook: 101 Homegrown Recipes from the Pacific Wonderland” (Countryman, $24.95), the classic-trained chef and food writer introduces readers to these and other notable suppliers that make Beaver State a gastronomic treasure. It offers 101 mouth-watering recipes inspired by their prized products.

The Oregon Farm Table Cookbook features 101 recipes that highlight the state’s growers, makers, and caterers. (Countryman Press)

You’ll learn about Chef Mylene Chavez of the pop-up Olympia Oyster Bar in Portland, who makes Chelsea oysters topped with pomegranate, ginger, and serrano pickles. and Jennifer McConne from a mushroom farm in Lebanon, where Bennett gets oyster mushrooms and lion’s mane to make a creamy mushroom soup.

Among the profiles and photos of makers, cows, and flowers, you’ll find a variety of straightforward recipes for everything from lavender-encrusted breakfast biscuits to summer gazpacho.

Blueberry Farmers’ Entrance Cooking Entrance Grilled Steak with Sauteed Blueberry, Leek and Blue Cheese Shared below, Bennett saute fresh blueberries with shallots and garlic, then sprinkle the flavorful mixture over the grilled steak and garnish with blue cheese. Rouge Creamery and Dairy Products at Central Point. This is just a taste.

Grilled steak with sauteed berries, shallots, and blue cheese

6 services


2 to 3 pounds steak, cut into 1- to 1-inch thicknesses with a meat mallet

1 tablespoon extra virgin olive oil

Half a teaspoon of garlic powder

½ teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

Half teaspoon ground black pepper

2 tablespoons ghee (or 1 tablespoon butter or extra virgin olive oil)

12 cups small diced shallots (1 small to medium sized shallots)

2 cups of fresh blueberries

1 clove minced garlic

½ cup finely chopped green onion

Salt and pepper to taste

4 ounces crumbled rouge creamery blue cheese

Half a cup of fresh coriander


Heat the grill to 425 degrees.

Grease the sirloin steak with olive oil. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Then sprinkle the mixture on both sides of the sirloin.

Once the grill is hot, place the sirloin on the grill and cook for 5 to 7 minutes on each side, for medium rare.

Once the steak is cooked through, transfer it to a plate and let it rest. While the steak is resting, heat the ghee (or butter or olive oil) in a skillet over medium heat. When the ghee is hot and melted, add the chopped shallots and let it cook for about a minute.

Add blueberries and garlic and saute for 1 to 2 minutes. Remove the pot from the heat and add the green onions. Season with salt and pepper to taste.

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