- Our family-run farm is located on Grand Island, just south of Dayton, Oregon. We grow organic vegetables, fruit, and more. Thank you for visiting our website!
Want to stop by and check us out? Check out our vegetables, fruit, meat and eggs during CSA pick-up! We are open:
Thursdays, 2 - 7 pm
(February 16 - November 16)
Find our storefront off of the 2nd St parking lot between Davis and Evans in downtown McMinnville.
- All content © Oakhill Organics & Katie Kulla
Category Archives: Recipes
adapted from The Art of Simple Food Use these quick condiments as a fresh bright finish to sprinkle over roasted braised meats, pastas, and anything grilled. To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon grated or finely … Continue reading
Locals will be familiar with this plant, as the shade-loving enemy of bare legs. The first thing to know is that you do not want to touch these leaves with your bare hands! They will leave a minor stinging sensation … Continue reading
Sunchoke soup provençale adapted from Winter Harvest Cookbook Bring 6 cups salted water to a boil, add 2 pounds sunchokes (scrubbed and diced), lower heat, and cook until tender. Purée and return to heat. Add 1 cup milk gradually and … Continue reading
This fall, I’m rediscovering the joys of slaws — that is, basic hearty salads consisting of any and all kinds of finely chopped greens and roots, dressed with something creamy. My current favorite variation on this theme is finely chopped … Continue reading
Japanese style squash adapted from From Asparagus to Zucchini Carefully cut one squash into 2-inch cubes, leaving the skin on. Bring several inches of water to boil in a saucepan; add squash. Add more water to cover if needed. Bring … Continue reading
Gremolata & Persillade adapted from The Art of Simple Food Use these quick condiments as a fresh bright finish to sprinkle over roasted braised meats, pastas, and anything grilled. To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon … Continue reading
Sautéed chard with Lemon & Hot Pepper adapted from Chez Panisse Vegetables Stem the chard, wash and drain the leaves, and cut them into a rough chiffonade (fairly thin strips). Sauté in olive oil, covered, for 5 minutes or so, … Continue reading
Ratatouille is a summer stew and one of our favorite dishes to make in September. There are many variations on this dish, but as with most of our cooking, we go for the simple solution. Here’s how Casey makes ratatouille: … Continue reading