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My sister-in-law’s ‘berry’ favorite places and all around farm and garden market is now one of MY favorite places, too. Smith Berry Barn, in Hillsboro, Oregon, is a wonderfully delightful experience with plants, flowers, pottery, chickens, goats, and of course: BERRIES–acres of berries!  Here you can have the fun of picking your own or just enjoy the entire experience of Smith’s and taking home some ‘ready pick’ berries (that means THEY did all the work of picking!) The owner invites us to taste, so we do – taste and taste – until we decide which variety we like the best (all?!).

But first, we want to try our hand at picking our own.

On the way to the berry patch, we stop to watch an entertaining mixed flock of chickens and visit with the goats that are looking for a handout. Feed for both is available from a dispenser for a quarter per handful.

It is fun to be out in the ‘patch’ with vines towering overhead and berries at all levels and every step. We pick a couple of buckets half-full (it is at least 3:1 — 3 for the picker and 1 for the pot so it takes awhile to fill a bucket!)

We head back with our harvest where the berries are weighed and boxed, then set aside with our ‘ticket’ for retrieval after visiting the gift shop.

The barn itself is a cute little gift/gourmet shop with a great selection of unique items of food (some of their own preserves, and local honey) as well as, kitchen & bath decor.  We are surprised and excited to find some of the American Spoon product line that we had discovered on a trip to Petosky, Michigan, a few years ago. Fresh milkshakes, espresso, and homemade baked goods are also available. We wander through the delightful gift shop after ordering one of their signature fresh berry milkshakes: Raspberry Lavender is our choice, delicious and refreshing.

This is the ultimate  ‘SELF-PICK’  experience!  Turning off the road at a simple hand written sign for Kotata Berry picking, we follow a narrow dirt lane

past a picture perfect pony (well, alright, a beautiful horse) to a small patch of neatly rowed Kotata Berry vines next to a stately stand of Douglas Fir.

A patio umbrella shades a card table, where a scale, mailbox, buckets and containers were accompanied by a sign welcoming us and giving brief instructions–a true honor system: “$1 a pound;  Weigh the berries, Put money in mailbox (checks are okay), Lift sun shades top pick but return to original position; Open daylight to dark. Thank you and enjoy!”

In a few short minutes ..and we are very ‘picky’ choosing only the largest, deepest dark, and  juiciest berries…we have picked 3 pints worth, weighing in at 2 pounds = $2.00!

It’s BERRY Time!…Especially in Oregon.  Of all the different times of the year I have visited Oregon, my favorite time is Berry Time!

Along the roadsides, berries grow on vines that are so thick, one could get lost in the briars.

Also along the roadsides are acres of berries available for ‘You Pick or We Pick’ options.

Just outside of the town of Hood River along the Columbia River Gorge is the ‘Fruit Loop’  — an area where berries and other fruits as well as vegetables, lavender and even animals are grown. Maps are available for driving around and visiting the numerous small farms and orchards.

Coffee is always a good excuse to make a stop especially when quaint little houses and shops beckon while driving through picturesque little towns like Hopland on California’s Highway 101 . So it was when we spotted Sunny’s Donuts. It was the Espresso sign, not the donuts, that attracted us — AND the bright yellow building dappled with early morning sunshine! The donuts were basic and not very interesting but the coffee…ummm…organically grown from Big River Coffee Company, “Purveyors to the wine country–” delicious and definitely worth lingering over while also ‘drinking’ in this pleasant setting.

One summer afternoon -many years ago–my husband and I were taking advantage of a rare opportunity to have some time to ourselves. Our children were finally old enough to be busy with their own activities without the help or supervision of mom and dad, and we decided to drive over to Boulder, Colorado, (we were living on the outskirts of Denver, near the foothills).  Being a university town, Boulder was always a fun place to visit, exploring the many unique boutiques and eateries. This particular afternoon as we wandered along the Pearl Street Mall, we were caught in one of those fun sudden summer downpours and dashed into a little shop where we enjoyed a cup of tea and a fresh baked chocolate chip cookie.

Of course, I have been eating and enjoying chocolate chip cookies as far back as I can remember, but now, every time I eat one –or even just THINK  of eating one, I remember that experience in Boulder.  It was a special day, just being the two of us for a change, so there is more connected to the experience than just the cookie.

The experience also reinforced my desire to bake (usually chocolate chip cookies) on rainy days. Thank goodness I now live where it doesn’t rain often, although if I lived elsewhere, perhaps I would get over that urge?

While traveling, we often splurge with a chocolate chip cookie and a cup of coffee or tea, especially if the cookies look exceptionally good (or we are especially hungry!)

Chocolate chip cookies are almost as ‘American’ as apple pie (hmm…I should tell you about my apple pie quest last fall and my success at discovering a couple great options.) For now, I am realizing how often I get comfort from a Chocolate Chip Cookie. As for my husband, his middle initial is ‘C’ and everyone in the family knows it stands for ‘Cookie’!! (and even more: ‘Chocolate Chip Cookie!’)

A delectable combination: Fresh juicy peaches, St. André French Triple Crème Cheese and Basil -A bright and colorful treat for the Fourth of July or anytime!

This veggie ‘Pizza’ is so quick and easy and sooo delicious!  A vegetable medley crowns a crisp lavash spread with hummus, kalamata olives and fresh spinach.

Inspired by Iron Chef Cat Cora’s Fast Veggie Pizza recipe, I adapted, using ingredients I had on hand.First, I lightly sautéed sliced crimini mushrooms (1 cup), thinly sliced assorted yellow, orange & red baby bell peppers (1/3 cup); and small diced zucchini (1- 1 1/2 cups), until just barely soft (crisp-tender) and seasoned with 1/2 teaspoon dried Oregano and fresh ground pepper and salt to taste.

With the veggies set aside, I baked a 9″x12″ sheet of Lavash until crisp (about 6 minutes at 350ºF). Fresh out of the oven and still hot, I evenly spread 1/3 cup of a store-bought Jalapeno Hummus (gives it a bit of kick!) over the Lavash, and distributed about 2 Tablespoons of finely chopped kalamata olives over the hummus, then covered that with a nice layer (about 1 1/2 cups) coarsely chopped spinach -which helps to mellow Jalapeno bite!– before topping it all off with the vegetable medley and popped it back into the hot oven for 6 more minutes to heat it all back up, re-crisp the lavash and wilt the spinach.

I set the lavash directly on the oven rack and slid it off onto a cutting board for easy of serving. My husband and I devoured the entire pizza in one sitting! (It was only one sheet of lavash!)

Make it yourself this weekend and ENJOY!