Want to know more? Have you seen a product that you think should be included but isn't labeled as Home Grown (or vice versa)? Do you have any suggestions on how we can improve the program? Please feel free to contact us at talktous@newseasonsmarket.com with any questions or comments you may have.

Our Home Grown Partners

Catch of the Sea • Yamhill, OR

Cynthia and Mark Schneider are the hardworking owners and operators of Catch of the Sea. Their unique “fresh pack” canning process preserves the flavor and Omega-3 fatty acids that can be missing from other canned seafood. Each fish is individually caught on a hook and line, carefully landed on their boat, Princess, and quickly frozen at sea to preserve the flavor and nutritional value. Every fish is filleted by hand and packed raw, then sealed and pressure-cooked in the can. Because the Schneiders never add water or oil, their tuna is firm and white, with a clean, mild flavor. Taste the difference for yourself!

Columbia Gorge Organic • Hood River, OR

Columbia Gorge Organic Farm grows more than 60 varieties of juicy, organic apples, succulent Asian pears, tart cherries, sweet nectarines, plump peaches and plums, fragrant blackberries and plenty of other luscious fruits. From their 180-acre farm, the Stewart brothers sell canned fruit and fruit juices throughout the country.





Conway Farms • Camas, WA

For over 15 years, Conway Family Farm has raised Nubian goats and Border Leicester sheep on their modest farm in Camas. The dairy goats provide raw milk and fresh chevre, while the sheep’s wool is crafted into various products. Along with their livestock, the Conways maintain honeybees and fields of blueberries and lavender. A second-generation farmer, Lorrie Conway says, “The quality of life our farm has provided for our family is irreplaceable.”

Denison Farms • Corvallis, OR

Denison Farms grows more than 100 varieties of organic fruits and vegetables, including many varieties of tomatoes, potatoes, melons and peppers. Elizabeth Kerle, Tom Denison and their two sons farm 20 acres just north of Corvallis. We look forward to their tomatoes each year.





Inaba Farms • Yakima, WA

Inaba Farms began with techniques cultivated on another continent. Using traditional Japanese farming skills they learned before they emigrated, the Inaba family began cultivating 300 acres in Washington’s Yakima Valley, about 150 miles from Portland. Like their ancestors, the Inabas have always tended toward sustainable cultivation of the soil. As they continue to convert more acreage to organic farmland, they employ more compost and cover crops to improve soil quality for their wide variety of vegetables, including zucchini, cucumbers, peppers and squash.

Pacific Natural Foods • Tualatin, OR

Founded in 1987, Pacific Natural Foods makes a wide variety of broths, soups, chili, iced teas and nondairy beverages, along with foods for special diets. Anything that Pacific Natural Foods doesn’t grow on its own land comes from farmers who share the company’s philosophies about sustainable agriculture and business. The result? Fresh, all-natural and organic foods that deliver “the delicious taste of nature” with the smallest possible environmental impact.

Pacific Village Beef • Oregon

Pacific Village Beef is a cooperative of Oregon ranchers who raise 100-percent grass-fed beef without the use of subtherapeutic antibiotics or growth hormones. Kathy Panner and Leonard Gondek (two of the founding members of the Umpqua Valley Lamb partnership) produce natural, 100-percent grass-fed beef and pasture-raised lamb.

River’s Edge Chèvre • Logsden, OR

After 20 years raising goats, selling milk and perfecting her culinary skills as a chef at Newport, Oregon’s renowned Sylvia Beach Hotel, Pat Morford of Rivers Edge Chèvre decided to push her goats in a new direction. At her artisan goat-cheese dairy nestled in the rain forest of the Oregon Coast Range, Pat is an enthusiastic champion of handmade cheese. She milks each goat individually and makes the cheese in small batches. Today, the goats, happily frolicking on the banks of the Siletz River, have paid their way: the original chèvre is now joined by tortes, tommes and washed-rind cheeses.

Siri & Son Farms • Clackamas, OR

Crisp summer lettuce, dark green spinach, spicy radishes, festive cilantro, crunchy green onions and tangy rhubarb are just a few of the organic crops grown at Siri & Son Farms in Clackamas, Oregon. The Siri family has been farming their 200 acres for over 60 years and is one of the last agricultural holdouts in their growing region.

Spring Hill Farm • Albany, OR

Jamie Kitzrow, of Spring Hill Farm, west of Albany, is just one of the many local growers we’re proud to support. Each winter Jamie sits down with our Local Produce Buyer, Chris Harris, and decides what to grow on his organic farm during the next season. It’s this kind of partnership with our local farmers that keeps our community agriculture growing strong.

Upright Brewing • Portland, OR

Alex Gamun dreamed of opening his own commercial brewery for years, and not too long ago, his dreams came true. Now, Upright Brewing is thriving, and crafting a whole new generation of Portland beers. Upright is one of the only local breweries to use open-top fermenters, and saison yeasts, which require higher temperatures. Upright revels in experimenting with unusual ingredients in their seasonal beers, from Oregon cherries to oysters, and you’ll find an assortment of tasty bottles to explore on the shelves at New Seasons Market.

Wild Carrot Herbals • Rickreall, OR

A fifth-generation Oregonian and committed organic farmer, Jody Berry launched Wild Carrot Herbals after years spent developing body products to nourish her own sun-weathered skin. Today, Wild Carrot Herbals provides customers with handcrafted, environmentally friendly products made of plant-based ingredients from the Pacific Northwest.

Thanks for purchasing these Home Grown Products:

Peaches and apricots from Maryhill Orchards • Milk from Organic Valley • Eggs from Stiebrs Farms • Soft fruits and cherries from Sunnyslope Organic Orchards • Wine from Snoqualmie Vineyards • Yogurt from Cascade Fresh • Leeks from Ralph ’s Greenhouse • Organic wine from Badger Mountain Vineyard • Salad mix from Zion Farms • Vegetables from Mustard Seed Farm • Berries from Ayers Creek and Liepold Farms • Medicinal herbs from Herb Pharm • Dahlias from Rosto Garden • Chestnuts from Ben Boule and Chris Foster • Peaches, cherries, nectarines and grapes from Columbia Blossom Orchards • Shiitake mushrooms from River City Shiitakes • Candles from Alchemy • Women’s supplements from Vitanica • Cheese from Juniper Grove Farm, Willamette Valley Creamery, Ancient Heritage Dairy, Rogue Valley Creamery, Beecher’s, Fraga Farms and Black Sheep Creamery • Pork from Greg Rieben and Paul Klingeman • Blueberries from Evergreen Farms • Salmon from Reinholdt Fisheries • Pumpkins from Praying Mantis Farm • Heirloom Tomatoes from Farm 47 • Beef from Country Natural Beef • Basil from Ratto Farms • Lamb from Umpqua Valley Lamb • Garlic and berries from West Union Gardens • Women’s health product s from Emerita • Craft beers from Bridgeport Brewing and Terminal Gravity • Mushrooms from Hood River Organic Mushrooms • Tomatoes from Tom Denison • Potatoes, radishes and bok choy from Groundworks • Strawberries from Unger Farms • Tomatoes and zucchini from Pride of the Umpqua • Garlic from Big John’s Garlic • Apples and pears from Gary Gottschalk and vegetables from Gathering Together Farm...and so many others!

You'll eat fresher and better tasting food. Home Grown produce was likely harvested in the last couple of days.

You'll help protect our environment. The average distance food travels from farm to plate is 1,500 miles. Home Grown food doesn't have to go as far. This reduces carbon dioxide emissions and other negative aspects of our fossil fuel transportation system.

You'll re-establish the time-honored relationship between the farmer and the eater.

You'll support smaller farms that are more likely to use sustainable agricultural practices.

You'll help build our regional food economy, ensuring there will be farms in our community, and protecting our food security for years to come.

Look for the Home Grown logo and the yellow shelf tags.