- 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 certified organic fruits and vegetables 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
Zucchini Bread adapted from From Asparagus to Zucchini 3 ½ cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda 2 ½ cups grated zucchini 1 cup sugar 4 eggs ½ cup vegetable oil 1 cup … Continue reading
Basic kale ideas Sauté in oil/butter with chopped onions or green garlic over medium heat until tender and wilted. Spread whole leaves on a baking sheet; sprinkle with oil and salt; roast until leaves are tender and/or slightly browning (this … Continue reading
This recipe makes a big batch of main-dish type hearty soup that would freeze well for a quick dinner at the end of a long day. Serve over cooked rice, egg noodles, or orzo. I’ve kept the original ingredients list … Continue reading
Many of you have been commenting that you’ve made fantastic parsnip cakes recently, so I had to investigate this concept. I found this recipe, which seems at first to have a long list of ingredients until you realize they’re mostly … Continue reading
Braised Red Cabbage Melt 2 tbsp butter in large saucepan. Sauté thinly sliced leeks, then add sliced cabbage, apples (peeled, cored and sliced), ½ tsp sugar and dash salt, and 4 whole cloves. Mix well. Add ½ c. red wine … Continue reading
An easy version of the Irish favorite! Peel and slice potatoes into 1 ½-inch chunks and place in a large saucepan or Dutch oven. Add cold water just to cover. Pile on top of the potatoes thinly sliced leeks and … Continue reading
I grew up disliking the sharp flavor of vinegar and all things I associated with it, including pickles and sauerkraut. It is only recently that I have discovered the joy of fermented versions of these foods and realized that they … Continue reading
I’ve seen How to Cook Everything by Mark Bittman on friends’ shelves for years, but I only recently checked it out for myself. It’s definitely my new favorite. So far, everything Casey and I have tried has been delicious, and … Continue reading
All of these were borrowed/adapted from Maraquita Farm’s website: Fennel, grape & gorgonzola salad 1 lg. fennel bulb 2 tbsp. extra-virgin olive oil 1 tbsp. fresh lemon juice 1/2 cup halved black grapes, seeded 2 oz. Gorgonzola cheese, crumbed (about … Continue reading