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The Kitchen at Middleground Farms LogoThe Kitchen at Middleground Farms Logo
  • EXPERIENCES
    • Winemaker’s Dinner Series
    • Gift Certificates
  • LEARNAll Classes
    • About Our Classes
    • Cooking Class List
    • Kids Summer Camps
    • Gift Certificates
  • GATHERPrivate Events & Meetings
    • Meetings
    • Private Events
  • ABOUTTour Farm & Kitchen
    • About the Farm
    • Tour The Kitchen
    • Meet the Crew
    • Farm Blog
    • Gift Certificates
  • CONNECT
    • Connect
    • Gift Certificates
The Kitchen at Middleground Farms
  • EXPERIENCES
    • Winemaker’s Dinner Series
    • Gift Certificates
  • LEARNAll Classes
    • About Our Classes
    • Cooking Class List
    • Kids Summer Camps
    • Gift Certificates
  • GATHERPrivate Events & Meetings
    • Meetings
    • Private Events
  • ABOUTTour Farm & Kitchen
    • About the Farm
    • Tour The Kitchen
    • Meet the Crew
    • Farm Blog
    • Gift Certificates
  • CONNECT
    • Connect
    • Gift Certificates
The Kitchen Happy Hour

The Kitchen Happy Hour

*** SOLD OUT FOR THE SEASON – THANK YOU!!***

Wind down with us on certain Friday afternoons with bites prepared by our team of chefs in our wood-fired oven and red barn kitchen. We use fresh ingredients sourced straight from our garden and surrounding farms. Adults can enjoy the sunset with a glass of something crisp while kids join the bustle of dinnertime on the farm!

Check the dates carefully! Happy Hour is NOT weekly (unfortunately!).

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Each week Chef Jessica sends an email that includes news plus the event calendar. This is the best way to learn what new culinary adventures are available and happening!

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The Kitchen at Middleground Farms

4651 SW Homesteader Road
Wilsonville, OR 97070

Creating Culinary Experiences for Food Enthusiasts
General Inquiries & Classes

503.746.3030
[email protected]

Private Events

503.746.1840
[email protected]

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Frequently Asked Questions
Chef Katie’s famous “Christmas Cake” AKA Pear Gingerbread Upside Down Cake, as seen this week on KATU afternoon. This cake is an absolute show stopper and will have your guests asking for another piece! Pear Gingerbread Upside Down Cake Makes 1 8 or 9 inch cake 2 medium pears, sliced thin Sauce 4 tablespoons butter 1/4 cup brown sugar 1/4 teaspoon salt Combined in saucepan, bring to boil and whisk till smooth. Pour into greased cake pan. Let cool completely. Top with overlapping, sliced pears, arranged in a circle. Cake Batter 2 cups AP flour 1/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground ginger 1 teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon nutmeg 1/2 cup unsalted melted butter 3/4 cup molasses 1/4 cup water Zest of 1 orange 1 large egg 1 cup buttermilk 1/2 cup diced crystallized ginger for garnish Preheat oven to 350F In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Melt the butter in a sauce pan. Remove pot from heat. Whisk in molasses, water, buttermilk, orange zest, and eggs. In a large bowl, combined dry ingredients. Gently pour the wet ingredients into the dry ingredients. Mixed together until batter is smooth. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake begins to pull away from the edge of the pan and caramel on the bottom is visibly boiling around the sides of the cake. remove from oven and let cool for 15 minutes. Carefully go around the edge of the cake with a spatula or thin, bladed knife. Invert cake. Top with crystallized ginger. Enjoy
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