Search

Getting Here

The market sets up in the Rieke Elementary parking lot in Portland, Oregon. Parking is available at both entrances. Fom Capital Highway: enter at Sunset Blvd and turn left into the lot along the Wilson High School track bleachers. From Vermont St: parking is allowed along the north side of Vermont as well as the south end of the Rieke Elementary parking lot.


View Hillsdale Farmers' Market in a larger map

Smoking is not permitted in the market or on Portland Public Schools property including the school parking lots.

Subscribe to The Grapevine

* indicates required
Market Mail
Email Format

 

Contact information

Hillsdale Farmers' Market
PO Box 80262
Portland OR 97280

phone
503-475-6555

email
contact@hillsdalefarmersmarket.com

Entries in grapes (13)

Saturday
Sep192015

Ayers Creek Farm Newsletter September 20 2015 Market

We conclude our summer market season this Sunday, and return on the 15th of November for our last quartet. Looking at the fields and orchards, it is going to be a fine set of holiday markets. Beautiful rows of chicories, escaroles and field greens will join the pantry crops. We will continue to deliver table grapes to both Food Front stores, so if you all buy them Josh has to call us up and order more, and everyone is happy.

Our preserves, albeit in a more limited selection until we get down to Sweet Creek Foods in late October, are carried by the following stores:

City Market, 735 NW 21st Ave.
Food Front, both Hillsdale & NW Thurman
Foster & Dobbs, 2518 NE 15th Ave
Our Table, 13390 SW Morgan Road, Sherwood
People's Coop, 3029 SE 21st Ave
Pastaworks, 3735 SE Hawthorne Blvd
Vino, 138 SE 28th Ave.

The grapes this week are a touch of 'Autumn in New York' – sparing you all a Billy Joel ear worm, eh? Interlaken, Canadice, Steuben, Sheridan and New York Muscat are the progeny of the New York Fruit Agricultural Experiment Station at Geneva, New York, part of Cornell University. In the 1960s and 1970s, the Geneva fruit breeding program was at its peak and as you taste these four varieties, we hope you will be impressed with the sheer breadth of their flavors. Even the apple, a paragon of diversity, doesn't come close to the grape. Interlaken, Canadice, nameless and Jupiter are chaste, lacking the biochemical events associated with seed development and maturation, so the flavors resulting from seed ripening, especially the bold spicy and floral notes, are missing. That is not entirely a deficit because other flavors are apparent, no longer masked. Be sure to compare the chaste varieties with the fecund varieties, New York Muscat, Steuben, Sheridan and Price. You can see how the seed creates a consistently larger and more complex flavor.

There is only a teaspoon of farms nationwide who offer such a broad array of such distinctive grape varieties. Due to the early season, this is the first time we have had eight varieties to enjoy as you watch the full eclipse of the "super moon." It is about two hours, so buy enough grapes to savor the convergence of an exceptional season for table grapes and a rare lunar spectacle. And put aside that pointless fussiness about grape seeds, just as you decided that kale is pretty delicious a couple of years ago after shunning it for decades; the seeds are an absolutely delicious dimension to the berry, as is the skin. A few years from now, some researcher will anoint the fecund grape the new superfood and you will feel a whole lot healthier knowing you we ahead of the science.

Interlaken, Canadice, Steuben, Sheridan, and numerous other grapes from that period, are named after towns in the Finger Lakes region of New York. It is a wonderful tradition that has fallen by the wayside as the station's public breeding program has stumbled into the morass of "club varieties" and the attendant cheesy commercial names. Club varieties are patented by the breeding program and released to a limited number of growers in order to keep prices high, avoid market saturation and, putatively, to maintain high quality, i.e. uniformity.

There is a tendency to pronounce Interlaken as though it is named after a city in the Bernese Oberland of Switzerland. No, the Interlaken of the grape is, as noted, a New York Finger Lake town located nowhere near the Alps and the second syllable is pronounced with a hard "a" as in "lake." Goodness sakes, we don't say Loch Oswego, do we? Well, perhaps on the 25th of January after consuming a few too many wee drams in tribute to the great poet, and forgivably, but other times never. And Canadice is pronounced with a hard "i" as in dice. Don't Eurozone them.

The harvest of beans has started and Angelica, who is in charge of their release, has handed over black turtle, Tarbesque and purgatorio for us to package for this week's market. We have given Borlotti Gaston baby eyes, but she is adamant that they need more time. It is very important to defer to staff on these matters.

We produce our own seed for most of the crops we grow, and in the process we have also worked to improve the quality of those crops, and adapt them to our soils and climate. It is a long process, but the results reinforce our efforts. In first few years of growing Amish Butter, Linda Colwell helped us as we carved rotten kernels off the misshapen ears with the sharp end of a church key in order to salvage enough to sell. That tedium is now history, and this year's ears are magnificent is every respect, the result of repeated selection over a decade. Last year, we were frustrated by problems with the black radish and have started the process of selecting roots that have better frost resistance, and working with Ave Gene's staff we are bringing back the hard-skinned storage melons we used to grow about seven years ago. These are true melons, not winter melons of Asian cuisine.

This year we will feature those melons and the mixed barley at the 2nd Variety Showcase put on by Lane Selman and the Culinary Breeding Network. As amateur breeders, we need a bit more adult supervision, so Lane has assigned two restaurants to keep us in line. Sarah Minnick of Lovely's 50/50 is developing recipes to showcase the qualities of the barley mixture. We tried her 'Triple Barley Cookies' yesterday. Made from flaked barley, barley flour and sprouted barley, they are wonderful. Sarah has a roasted barley ice cream in the works to accompany them. Joshua McFadden of Ave Genes will highlight the melon project called 'Ave Bruma' or behold the winter solstice, from the restaurant's first flavor selection. Later, around the solstice, we will bring in another pile of melons for his staff to taste and put aside again the seed from the best flavored.

At market, we will also have a smaller tomatoes (Astiana and Striped German), tomatillos, preserves, chickpeas, lettuce, beets, onions and other alliums. We will also have bunches of thyme.

We hope to see you all tomorrow,

The Boutards
Ayers Creek Farm
Gaston, Oregon

Saturday
Aug292015

Ayers Creek Farm Newsletter August 30 2015 Market


Anticipating the weather shift, we have harvested a van load of grapes, prunes, mirabelles, tomatillos, onions and Astianas for tomorrow's market.

We had several questions about making tomato sauce last week. Here are our thoughts. Despite what food writers stress, fully ripe or over-ripe fruit should be avoided for canning purposes, use these in a fresh sauce. (Another calumny of the present crop of food writers is that tomatoes instantly stop ripening when they are picked from the vine. This is absolute nonsense, foolish fussiness from people who are paid to know better but never seem to actually work with fruits, just write about them.) We find the brightest and most flavorful sauce comes from fruit on the near side of ripeness, a diversity of stages produces a more interesting sauce. Avoid the fixation on color; flavor is what counts come January. A high level of acidity assures a bright and flavorful sauce.

We resist the Macbeth "boil and bubble, toil and trouble" approach to sauce making. Nothing is gained from the drama of watching and stirring the cauldron, and it leads to time wasted and an over-cooked sauce. (Akin to putting berries one-by-one, never touch, on a cookie sheet prior to putting them in the freezer when it is much easier to put the whole flat in instead.) Cooking does not concentrate the sauce, heat facilitated evaporation does. Only at the canning stage is a higher heat briefly necessary.

We wipe off the whole tomatoes if needed, pierce them a few times with a knife and place them in a big oven pan. Mound them up as they will settle down as they cook, and sprinkle some salt over the top if desired, which helps preserve the color. Put the pan in a slow oven, around 200°F. You can leave them there for hours, or overnight. Periodically, we decant off the "nectar," the amber liquid that drains from the tomatoes. We put this into 1-quart canning jars as a stock for stews and soups. After the tomatoes have fully collapsed, we run them through a food mill. We also can some whole tomatoes.

At this point, the sauce is medium thick, and can be be canned. We also further concentrate some sauce by returning it to the low oven for a day or so. Slowly and gently, it will evaporate and thicken. We find this gentle heat produces a far better sauce than rushing the process over the stovetop flame. Commercial sauces are often made with a vacuum cooker which concentrates the sauce quickly at a relatively low temperature in the range of 180°. Once again, a gentle process but as of yet there are no home kitchen vacuum cookers. The oven method works very well.

We pressure can because, well, we have one, and it is fast and easy. You can also process in a hot bath per standard instructions because these traditional tomatoes are acidic enough. Many people freeze the sauce instead of using a canner. Although we put up over 100 pints of tomato sauce at varying degrees of thickness, we never add anything but salt. We prefer to add seasonings later. Caution applies especially to ingredients that lower the acidity (increase the pH) like peppers. The acidic nature of tomatoes makes them safe and easy to can. Best not to mess with that comfortable margin of safety.

Because Astiana is our own variety and not a precious heirloom or such, we can sell them at $35/20 pounds without shame, and you get the stylish Ayers Creek Farm lug in the bargain. We will have some tomatoes prepackaged and, with a measure of trepidation, accept requests to hold 20# lugs as supply permits. Please email us before 4:00, and we will try to fill requests for 20# lugs only. And don't fret if this isn't the week for you, we will have them for the next few weeks.

We will have lose tomatoes as well for those who want just a few pounds.

The Boutards
Ayers Creek Farm

Friday
Dec052014

Ayers Creek Farm Newsletter December 7 2014 Market

Back as a couple, we will return to that quaint hamlet of Hillsdale this Sunday, ready to meet some of your many late autumn needs when the market bell rings at 10:00 AM.

We will have our gift boxes of preserves. This year, the mix is raspberry, loganberry, green gage and Veepie grape, along with a biographical sketch of each fruit.

If the prospect of crating and mailing preserves is daunting, you can pass the job off to the expert hands of Gwen Vilches at Give Portland Gifts or Rebecca and Fred Gerandasy at Cooking up a Story. Links are:

giveportlandgifts.com
cookingupastory.com/store

We will have popcorn, corn & lime for preparing hominy, cornmeal, cayennes, dry beans, frikeh and hulless barley. We will also bring spuds, sweet potatoes, squash, onions, fennel, knob celery, black radish, horseradish and perhaps some other morsels.

_________________________________________

Myrtha Foradori studied in southwestern Germany for two years. During that time she signed up for a weekly produce box that provided, among other vegetables, black radishes. Made aware of our insecurity with respect to cooking black radishes, she mentioned how much she enjoyed a simple soup prepared using the root. Myrtha kindly sent along the recipe.

Potato - Black Radish soup

4-5 medium sized potatoes, chopped in cubes
half of a big black radish, thinly sliced
1 big yellow onion, chopped
some garlic, minced
olive oil
about a glass of white wine
enough vegetable or chicken broth to cover while simmering
optional: sour cream

Heat the olive oil, sauté onions and garlic. Add the potatoes and stir on medium heat. Add white wine and after it evaporated cover the potatoes with a fair amount of broth. Cover with a lid and let cook on medium heat. When the potatoes are almost done, add the black radish and cook for a short time until tender. Purée and season with salt and pepper. Serve with some sour cream.

The farm chef, Linda Colwell, prepared the soup today substituting butter and leeks, reflecting her northern European orientation. We sprinkled grated horseradish over the top. It is a very fine soup and, with specks of black skin from the radish, very attractive as well. Recommended. (printable recipe here (link).)

Tasting our grapes hanging in storage, Myrtha recounted how her mother loved to go into the family's attic where they hung their grapes for winter use and enjoy the intensely flavored, half shriveled fruit. We will have some at market this week, thanks to our patient brother-in-law who took the time to hang the clusters when visiting us in October.

________________________________________________

Escape from Vineland

The late Lon Rombaugh was amiably acquisitive when it came to fruit, especially grapes. Parsing his 2006 catalogue, we noticed he highlighted a new entry called 'Veepie', a quirky name that captured our eye. Veepie was not in his book on grape growing and he had not suggested it when he advised us on our vineyard selections. The entry noted that it is a "tart grape especially for pies." All this and a quirky name, too. We purchased 15 cuttings and rooted them. At the lower end of the vineyard, they grew with little attention for a few years.

Table grapes have an elven quality; we savor them at the moment, tarrying in the vineyard on a late afternoon enjoying the range of flavors that breeders have teased forth. Wine grapes are tasty with subtle differences, but their character develops after living underground in a dwarfish fashion, deprived of the sun for a long spate. Missing in the modern mix of commercially available varieties is the hafling, or hobbit, of grapes, a culinary fruit domestic in character, whose flavor opens up with the heat and knife of the kitchen. At one time, these grapes were an essential part of the kitchen garden. For example, John Evelyn notes that a special grape was used for verjus. Recipes from the Middle East, Persia and the Caucasus specify sour grapes as a matter of course. Yes, unripe table or wine grapes are sour, but they lack the flavor gained in the ripening process. Veepie is one of the few grapes, at least on this side of the Atlantic, that is a true culinary grape, tartly ripe and conveniently seedless.

There is a parallel here with apples. Cox's Orange Pippin or Spitzenburg are great dessert apples overwhelmed in a pie, whereas no one could ever relish the bitter, tannic cider apples such as Kingston Black or Yarlington Mill outside of the barrel. On the other hand, Rhode Island Greening, Northern Spy and Reinette Gris are excellent culinary apples for pies, tarts and sauces, yet on the tart side for enjoying out of the hand. Notably, people do not select an unripe apple for a pie, and thus it should be with grapes.

Veepie is officially 52131, a numbered seedling originating from a cross pollination made in 1952 by Oliver A. Bradt at the Vineland Experiment Station in Ontario, Canada. The mother plant was Seibel 8357, also known as Colobel. It is a teiturier, a type of grape with intense pigmentation used in small quantities to strengthen the color of wine. Albert Seibel was a French grape breeder who developed a large number high quality hybrids between American and the European wine grapes, seeking resistance to a pest called Phylloxera that had devastated the vineyards of Europe. The pollen-bearing parent was Bronx Seedless, a highly regarded but temperamental table grape prone to splitting, that is still cultivated in California. Bronx is also a hybrid with a seed parent of American lineage and Thompson seedless, a raisin grape dating back to the Ottoman Empire, also known as Sultanina.

The resulting grape has the intense pigmentation from its teiturier ancestor combined with the seedless trait and propensity for splitting, albeit much attenuated, from its pollen parent. It produces unfilled seeds which confer an additional pleasant component to its texture. As you look at the preserves, you will notice the little brown seedlets. The berry's tartness is it defining characteristic. Sugars and other soluble solids are measured using a refractometer, yielding a number given in degrees Brix (°Brix). When we harvested the grape for preserves this year, it measured 11° fully ripe. The Canadice grapes harvested at the same time for fresh eating were at 26°. As a reference, a lemon is around 8°. In its flavor, the European ancestry is evident. Bradt, as well as Seibel, selected against the "foxiness" that marked grapes with pure American lineage.

Vineland formally released numerous varieties resulting from Bradt's work. Public breeding programs used to have their own naming protocols, a custom that has faded recently. In the case of Vineland, their releases usually started with a V, such as Veeport, Vivant, Vanessa, and Vincent, with Festivee as a consistent variation on the theme. Selection 52131 survived the culling process, yet was never officially released. The vine somehow hung around long enough to catch the attention of the station's biochemist, Tibor Fukei Tibor Fuleki. He saw the grape's culinary potential for pies and preserves.

The late D. C. Paschke, a grape and chrysanthemum farmer from North East, Pennsylvania, was an insatiable collector of grapes and mum varieties. He tracked the breeding programs at Geneva (Cornell) and Vineland, and acquired a large collection of varieties. The farm was also known far and wide for his wife's grape pies, and it is likely Fukeli tipped him off to the exceptional qualities of 52131, over a slice of pie we hope, and it slipped into the vineyard at North East. With two champions in its court, the grape informally acquired the name Veepie, consistent with the naming style of the station. Rombaugh and Paschke knew each other from their shared interest in grapes, and at some point 52131 ended up in Oregon as Veepie. Instead of being released, Veepie managed to slip away from Vineland in the nick of time disguised as a release, escaping the flaming pyre reserved for seedlings deemed unworthy for release. Apparently no living trace of it remains at the station today. The numbered seedling that escapes is unusual, but SIUS 68-6-17 accomplished the same feat. That unnamed blackberry evaded the bulldozers that leveled the fields of Carbondale in 1973 by hitching a ride and hiding out in the Zych family's backyard until 1985. That is the year when it was finally released as our most beloved "Chester Thornless."

With its two primary champions dead, this hafling grape, perched between a number and a name, has attached itself to our farm. Like Fukeli, Paschke and Rombaugh, we think it is a singular grape that belongs in any well-rounded vineyard. Personally, we wish there were a greater diversity of culinary grapes, but 52131 is a good start. It certainly deserves a formal release someday.

Dr. K. Helen Fisher, Bradt's successor at Vineland, helped us sort out this story. We appreciate her willingness to provide the history of the grape, allowing us to acknowledge Bradt's role in developing it, and Fukeli as its advocate at the station. Thank you Helen. That said, any errors or flights of fancy in the above account are ours alone. We hope you all enjoy the Veepie Grape preserves.

Until Sunday,
Carol and Anthony Boutard
Ayers Creek Farm

The original post misspelled Tibor Fuleki's last name. That error has been corrected. 

Friday
Sep262014

Ayers Creek Farm Newsletter September 28 2014 Market

Verification I:

On the 18th of April our organic certifier visited the Ayers Creek for our annual inspection. Arriving at 9:30, he inspected our farm and our records without pause, finishing his closing interview at 2:15. Even though we have been through the process 15 times since 1999, it remains an intense experience. The application, submitted in March, articulated our organic farm management plan. After it was reviewed, an inspection was scheduled. The week before inspection, we make sure all of the records, seed packages, certifications and invoices are pulled together. All of the buildings, machines and fields must be open to inspection. The inspection fee is paid on the clock, so we try to make it as efficient as possible. No chit chat or lost keys, and niceties kept to the barest minimum. It is a serious matter because a cavalier decision or mistaken use of a substance will mean loss of certification of the crop or even the land for three years. By the time 2:15 rolled around, we were hungry and tired with a sense of evisceration. To our daughter who goes through the process at their Italy Hill Farm, we can say confidently that it never gets easier or smoother. We never talked to you about Santa either, did we?

Passing the review, inspection and audit allows us to carry the term "certified organic" on our labels and signs. Our second very important review and inspection comes when you all visit the farm on the ramble. We take it as seriously, and fret over details the week before. We are cognizant of the fact that if you are not satisfied with the way we farm, we could lose you as a customer. However, this inspection is much more comfortable because we can digress from the topic at hand and digest Linda Colwell's excellent food. This year's ramble will take place on the 12th of October, from 3:00 to 6:00 pm. Bring friends and family, along with sturdy shoes and a bee sting kit if you are allergic.  

As a reminder, in our irrational New England Blue Law rectitude, we have kept the ramble strictly noncommercial. We won't be selling anything. Please don't try to lead us astray, just enjoy the stay.

__________________________

This Sunday marks our last market at Hillsdale until the 16th of November. By design, our fresh produce kind of peters out by the end of September and we need to spend the next month planting grains and garlics, subsoiling the berry fields and orchard as time permits, moving the irrigation pumps up from the floodplain, and pulling in the corn, sweet potatoes and squash. When the bell rings at 10:00 AM, here is what we will have.

More legumes: Borlotto Gaston, zolfino, purgatorio, Dutch bullet, tarbesque, chickpeas and favas.

Grains: frikeh, hulless barley, popcorn and cornmeal.

Some greens, tomatillos and onions again. With rain, tomatoes are iffy, but we will do our best.

A nice haul of table grapes, and maybe some prunes.

Preserves. Finishing up the 2013 run. (When we return on November 16th, we will have close to a full complement, with some gift boxes as well.)

 

 

____________________________

Verification II:

This year, we will take a little over a ton of fruit, mix it with some sugar and fresh lemon, cook it up and put it into thousands of jars. Both Federal and Oregon laws mandate that we put a label on each individual jar. The law dictates what we put on the label and, as certified organic producers, we meet an additional set of label requirements under the National Organic Program. Labeling of processed food is neither optional nor voluntary. As really dinky players in the processing market, our labels cost more than the food giants, about 20 cents each, or around 3% of the jar's retail price. And it doesn't matter what we print on the label, the price per label mandated by law is the same. A simple fact.

This November, we will be voting for Measure 92 which adds the requirement that processors who use genetically modified ingredients must include that information on the already mandatory label. Same old label, just a bit more information. If it passes, processors like us will have a year to use up our old labels and print new ones that comply with the law. If, like us, they don't use genetically modified ingredients, nothing changes and we can use the old labels. Either way, adding a bit of text will not change the price of the label, nor the price of the food. 

The state's shrinking tabloid of record managed to get into a lather over Measure 92. Shamelessly cribbing from the industry's talking points, and without a shred of critical thinking, the editorial board repeats the notion that this is a mandatory label. No, it is an additional bit of information on an already mandatory label. They also repeat the industry's claim that it will confuse consumers and increase food prices. Obviously, if an ingredient is from a genetically modified crop and the label says so, it is hard to see how the consumer is confused. The hysteria in the larger food industry has nothing to do with consumer confusion; it is the fact that they fear consumers will use that label information to select products made with non-genetically modified ingredients, and that it will force down the price of products labelled as genetically modified. Certainly, as we noted above, adding that language to the label will not add to its cost in and of itself.

Proponents of genetic engineering hold out the promise of crops that will grow nutritious food with little or no water, or fertilizer, offering up a seductive cornucopia of environmental and nutritional benefits. If that were reality, the food companies would be tripping over themselves with extravagant green claims on their labels, touting their genetic prowess in solving the world's problems. The promises have failed to materialize, as the most recent effort shows. Last week, the USDA approved the use of crops that are genetically engineered to survive the application of one of the first commercially available herbicides, 2,4-D, released in the 1940s. Why? Because farmers have sloshed so much glyphosate (Round-Up) across the nation's farmland that weeds have become resistant to the herbicide, so they are bringing back an old herbicide in hopes of stemming the tide. This is dirty old chemistry, and that is why the companies are horrified at the thought of a label underscoring this sad reality. They will slosh a cocktail of the chemicals over the farmland and then come back asking for approval of another herbicide resistance factor.

So you are narrowing your eyes and getting ready to dismiss us as working in our self-interest as organic farmers. Quite to the contrary, the status quo benefits us directly because we have the USDA seal of approval for our GMO-free status. When you see the NOP sticker or "Certified Organic" on a label, that means our seeds are not genetically modified, and that claim is backed-up with inspections and audits through the chain of custody. On the face of it, our support of Measure 92 runs against our self-interest. However if people want to know if their food is grown from genetically modified plants and animals, why not tell them so? 

We will see you all Sunday, or for the Ramble on the 12th.

Carol & Anthony Boutard
Ayers Creek Farm

Saturday
Sep202014

Ayers Creek Farm Newsletter September 21 2014 Market


The hillside wineries were aglow Monday evening as we made our way back from Elmira. They were scrambling to bring in and de-stem their grapes. We were bitten by the frenzy as well. Our freezers were full with no room for the autumn fruits such as prune, damson and grape, so we had to shift some fruit to Sweet Creek's big freezer. Unsure as to how much rain we would see, we harvested a large amount Wednesday, and Thursday we filling the freezers with plums and grapes. It took six of us about six hours to pit and de-stem the fruit. This year, the fruit is coming on very fast, and there is no room for a leisurely process. The Veepie grapes and Damsons were at their very best and we are looking forward to tasting the preserves. We have only a few cases of preserves left, so it good to fill the freezers for our kitchen time in late October.

Likewise, with the dry beans, almost half have been harvested and cleaned. We will have Borlotti Gaston and Purgatorios at market this week, along with chickpeas. Next week, we will have zolfinos and Dutch bullets. Although they mature and dry in the field, we always leave them on screen for a few days until they click brightly when we run our fingers through the tray. At that point, we feel secure bagging them.

We will bring favas, popcorn, cornmeal, frikeh and hulless barley. We also have a luxuriant patch of dill. Tomatoes and tomatillos.

We are also picking prunes for the market, including Pozegaca which is a famous Balkan prune used for slatko and slivovitz. The flavor is sharp and clean. The last of the mirabelles are coming in as well. Edward Bunyard's description of Coe's Golden Drop in The Anatomy of Dessert (1929) is unmatched: "At its best, it is a dull yellow green with strong frecklings of crimson, and at its ripest it is drunk rather than eaten; the skin is rather tough but between this and the stone floats an ineffable nectar." We will have just a few, another small bonus granted to us with an early harvest.

Friday, we pulled the onions and they are curing in the sun for winter storage. Soon the corn will be dry as well.

The partnership of Jackie Cain and the late Roy Kral remains an inspiration to us. They approached their craft with confidence and creativity, and on their own terms. Their music was of a kind, built on character rather than formula. Cain died Monday. If you get a chance, take a moment reach out into a cloud and listen to her. Maybe Sondheim's "The God-Why-Don't-You-Love-Me Blues," summing up what one of us was suffering last week.

The Boutards - both of them
Ayers Creek Farm
Gaston, Oregon