The gathering of the summer harvest is an opportunity to showcase work OSU is doing at their North Willamette Research and Extension Center (NWREC), just south of Wilsonville.

“Each year we create a unique farm-to-plate dinner that utilizes produce from our field experimental trials and tells the important story of our work,” said Mike Bondi, NWREC Director.  “In addition, our meal and our evening program bring together our campus-based activities that train the next generation of agriculturalists, researchers, teachers, and leaders who will shape the future of the state, our way of life, and our economy.”

Guests, including OSU administrators and staff, elected officials, local farmers and community residents enjoyed specialty cheeses, sausages and experimental beer – all developed by Food Science and Technology programs on campus.  A medley of vegetables and quinoa from NWREC field trials created a variety of diverse side dishes.  The menu was developed by Research Chef Jason Ball, OSU’s Food Innovation Center in Portland and Buffy Rhoades, Extension program assistant in Clackamas County. OSU Extension Family Food Educator volunteers helped prepare and serve the dinner.