I simply love the fresh produce available in the PNW.
While living in Portland for a few years, I was over-the-top spoiled.

Fresh berries. Ripe peaches. Herbs abounding. Veggies cascading. Crisp apples throughout the fall. Bounties of interesting and exotic winter squash throughout the colder months.

For a Colorado native living outside easy access to farm-fresh, I literally lived in heaven for those 18 months.

Thank you, PSU Farmer’s Market.

And with the opportunity to go back for a short visit, the plan involved more than enough wining and dining, eating and imbibing.

We chose to consume our first meal overlooking the river and the city from the 4th floor view of Noble Rot.

The season produce is handpicked daily from the organic, rooftop garden.

Noble Rot is an ecosystem. A glacial well hydrates the building and the 3000 sq foot garden on the roof. The vegetables grown there supply the restaurant. For fifteen years, The Rot has educated, entertained and fed this city. Local, national and international media have consistently praised our style. Noble Rot’s situation is unique and our view is extraordinary.

The fungus, Botrytis Cinerea, shrivels up grapes and robs them of much of their juice. In some cases the wine made from these fuzzy raisins is exquisite. Those clever Brits nicknamed this mouthful of a mold “Noble Rot.”

Overly inspired and in attempt to replicate the absolute delight that crossed my lips with every bite, I present the Noble Rot –

and I kid you not, we will remember the perfection of this mixture of magic for the remainder of our days.

The Noble Rot

rainbow carrots, shaved into thick, long ribbons
fennel, thinly sliced
rainbow radishes, thinly sliced
snap peas, sliced into thirds – at an angle
sea salt
fresh chervil
fresh feta, crumbled
roasted pistachios
extra virgin olive oil

Toss everything together and serve in a giant, warm bowl.