I pre-ordered several pounds of pickling cucumbers from Killer Tomato Farm at The Hood River Farmers Market (if you need a large volume of an item, asking if pre-order is possible is always the way to go).  If you haven't met this fun and quirky team, it's a must on your Gorge to-do list.  From asking if I was "bean curious" when eyeing a purple wax bean, and giving customers a beautiful tarot card at check out (for return with discount, or to keep and collect), they make food fun, which is what it's all about, right?  

The difference between in-season locally grown strawberries warm off the vine and those in plastic grocery store clamshells could not be more different.  The flavor, sweetness, color, and quality of an in-season strawberry allows you to use less sugar in many recipes (due to the already peak natural sugar content) and make more simple recipes as quality ingredients often stand on their own.  I used this flat of strawberries from Packer Orchard in Hood River, OR to make strawberry jam as well as a strawberry pie.  The pie recipe is from Michael Symon's "Cooking Out" cookbook, but I also have a recipe card from my maternal great grandma, which is similar, yet different enough that I will try it next time for a compare/contrast.  Either way, this fresh strawberry pie is a great way to welcome summer and enjoy on the back patio with neighbors on a warm afternoon.  Cheers!