I have lived in Oregon’s northern Willamette Valley all my life. In fact, my great-grandmother was born here a few years after the state was admitted to the Union. I grew up on a farm on the Columbia River and have been interested in food and its preparation since I was a little girl watching my grandmother prepare wonderful meals from the crops from our farm. Many of the recipes I share are handed down through my family, many are from friends and local farmers’ market vendors, and some are adaptations of recipes I’ve collected over the years.
For the past 11 years I have been a vendor at a large local farmers’ market. I sell roasted and glazed nuts, granola and trail mixes. I was in Germany years ago visiting their famous Christmas markets and discovered gebrannte Mandeln, burnt almonds, at the Christkindlmarkt in Nuremberg. The smell of roasting almonds, simmering red wine, Gluhwein, and grilled sausages in the market’s food court really overwhelmed me and I ended up buying two of the roasting machines used in the glazing of the nuts. I brought the machines back home to Oregon and have been preparing and selling sugar glazed almonds, hazelnuts, walnuts, pecans and peanuts in the farmers’ market in Beaverton, Oregon ever since.