In 1993, Casey Miller got his first job at The Meating Place, a local meat market that first opened in 1974. Then a freshman in high school, Casey started sweeping up the Hillsboro butcher's shop part-time, but by graduation, he had worked his way into an assistant-manager position. The shop closed its doors in 1998, but Casey and original owner Steve Crossley teamed up to reopen the custom meat-cutting business and showcase meat exclusively sourced from area farms. Following family recipes, the butchery smokes all sorts of proteins, including beer sausage, salmon, and jerky, and carves sustainably raised beef and pork into custom cuts or busts of George Washington. Hunters and fishermen also turn over their own wild game for The Meating Place pros to process. Butchers grind locally sourced alpaca meat, fresh or smoked bones, and seasonal vegetables into raw dog food that makes pets' coats shine and teeth glisten while also encouraging healthy digestion.
QFC supplies kitchens and cabinets with a scrumptious array of fresh meat, organic produce, and homemade baked goods. Reward teeth for not biting into wax fruit by sinking pearls into artisanal Discover Delicious cupcakes, freshly baked in a variety of flavors. The salty-sweet fusion found in maple-bacon cupcakes provides a tasty way to satisfy USDA bacon requirements, and the peanut-butter-and-jelly cupcake brings together a delectable duo as classic as spaghetti and meatballs or onions and tears. Meanwhile, traditional tastes such as German chocolate, red velvet, and Boston cream keep decadence familiar, and all flavors can capably carry themselves during a birthday, dinner gathering, or midnight rendezvous.
Like a rainforest filled with still-undocumented species, Uptown Market stocks so many kinds of beers it feels like some of them haven't even been discovered yet. More than 850 varieties of beer are on display. The selection extends well beyond Oregon borders, with hundreds of microbrews from around the world available in kegs and bottles. Weekly visits from various breweries fill Uptown Market's calendar and customers' stomachs with complimentary tastings. On Sundays, the staffers host home-brewing classes. They have all the equipment required to start brewing your own beer, which is helpful since the government has decided to repeal the 21st Amendment next month.
Portland Pumpkin Farm's 100 acres of picturesque rural farmland yield a cornucopia of produce, which its workers cheerily harvest and sell directly to Portland residents. Not content to keep customers well fed, the farm also draws families, music lovers, and food aficionados to its pastoral atmosphere with a plethora of seasonal activities. A series of harvest festivals fill the air with blues, rock, bluegrass, and country music and simultaneously sate the appetites of guests with food-cart fare, local microbrews, and wine from Bella's own organic winery, which include creations made from berry, cherry, rhubarb, and traditional grape wines. Sun-soaked youngsters can take refuge on cow and grain trains, relax on a hayride, or explore a petting zoo stocked with barnyard animals and friendly carpet samples.
It was 1869 when the Lee family planted its first seed in the soil of Tualatin, Oregon. Today, three generations of the family still keep Lee Farms' lights on and its scarecrows vaccinated. They stock the country store with local produce, 18 flavors of honey sticks, and 17 varieties of jam. In the bakery, the staff hand makes pies each day, baking perennial favorites such as apple and seasonal flavors such as pumpkin.
To keep things fresh, Lee Farms rotates the selection of food and activities each season. In May a greenhouse surrounds visitors in flowers, and in October the farm transforms into a celebration of the harvest season, when guests can pick from 12 varieties of pumpkins. Lee's staff cuts down stalks to make a corn maze and drives visitors on scenic hayrides across the farm while they sample kettle corn and homemade cider.