From the farm to your neighborhood store:
fresh, local and organic

Do you long for the taste of a sweet, juicy Hood strawberry? Do you celebrate fresh greens grown locally? Then you are in the right place. From local rhubarb and snap peas, to seasonal berries and apples, we have everything that a great produce department should have — plus a few surprises! We buy direct from growers throughout the year, so our produce is just about as fresh as if you had picked it yourself. 

Walking Wetlands

Klamath Falls, OR

When Jeff Fairchild, Produce Director for New Seasons Market discovers farmers that practice exceptional stewardship, sparks fly: "It's incredible to see growers that are going beyond organic." Enter Cal-Ore produce and Wong Organics, two of our organic potato growers in the Klamath Basin. Both farms participate in Walking Wetlands, a collaborative project facilitated by the US Department of Fish and Wildlife. The philosophy of Walking Wetlands is simple, but ingenious: Parcels of agricultural land are rotationally flooded for 1-3 years to restore wetland habitat between plantings. The result? Migratory waterfowl populations surge. Biodiversity thrives. Weeds are naturally supressed. And once the land re-enters cultivation? Well, it's darn near perfect for growing potatoes. 

Inaba Farms

Yakima, WA

Starting out with just three crops on 300 acres using techniques cultivated in Japan, the Inaba family has been farming in the Yakima Valley for over 100 years. Today, they farm 20 crops, including asparagus, tomatoes, green beans and watermelons on 1,500 acres of certified organic and transitional soil, using environmentally and socially responsible farming practices. 

And now, they're growing Amaize corn, a non-GMO natural hybrid that was over 20 years in the making. The result is incredibly sweet corn with a perfect crunch and pop unlike any other corn available. Try it while you's only in season for a limited time. 

View a slideshow.

Gathering Together Farms

Philomath, OR

Just outside Philomath, OR, John Eveland and Sally Brewer have been growing organic fruits and vegetables since 1987. Their love of food and what they grow is apparent in everything they do: lovingly packed CSA shares, an exquisitely simple farm-to-table restaurant at their farm stand and the home cooked meals they prepare for their farm crew and staff three times every week. They're beloved in their community and we've loved having them us a long time vendor.

White Forest Muchrooms

Turner, OR

 Nestled in the gorgeous Willamette Valley, White Forest Farm has been growing the highest quality mushrooms for over 30 years, making them one of the oldest specialty mushroom growers in the northwest. The White Forest difference? They use Japanese-style growing techniques, use 100% natural processes and pick their mushrooms the day before they're sent to market. We couldn't be happier that they've been supplying our stores with high-quality oyster mushrooms for years.


Columbia Gorge Organics

Hood River, OR 

Affectionately known around here as CoGo, this independent, family-operated pear and apple orchard is the real thing. CoGo pioneered organic farming in the Hood River Valley in the 1970s, with an extensive composting program they use to enhance soil quality. We buy a mixture of different apple and pear varietals from them, but here’s a bonus: all the proceeds from their Gold Delicious apples and D’Anjou pears go to local school foundations near each of our stores. 

Columbia Blossom Organic Orchards

Mosier, OR

Jim Reed of Columbia Blossom Organic Orchards knows his fruit. He’s been growing a variety of fruit for us on his 30-acre Columbia Gorge Farm since we started in 2000. His attention to detail means only the freshest organic stone fruit for our customers. “I like working with nature. I like watching things grow — figuring out how and why they grow,” Jim says. “Working with the bacteria, plants, soil and fungi and the relationship between them.” They grow fruit like vineyards grow grapes — with great attention to detail — trumping flavor over quantity. It means limited irrigation, aggressive pruning, strict sorting and tree ripening until the last possible moment. So the fruit they deliver to us is often picked and packed that morning. Did we mention that they grow five different kinds of cherries? Chelans, Vans, Bings, Rainiers and Lapins — all are amazing, and organic.

Visit their website.

Wild River Fruit

Marysville, CA

The Nolands have been growing fruit on the Yuba River for over 50 years. For more than a century, gold miners, politicians and farmers tried to tame the 10-year flood cycle of the river’s south fork to no avail. That’s when Gordon Noland chose to work with the Yuba instead of against it. By adapting growing cycles to the rhythm of the river, their citrus, kiwi, plum and pluot orchards thrive in highly fertile nutrient-rich topsoil deposited by the river’s overflow. 

And then a few years back, New Seasons Produce Director Jeff Fairchild raved to Gordon about heirloom Independence, a delicious, old nectarine varietal rarely planted today. Lo and behold, Gordon called up Jeff three years later and announced that he had 30 thriving acres of Independence nectarines. We bet you can guess the rest of the story: We’re thrilled to offer you short-season Wild River Independence heirlooms—available exclusively at New Seasons Market.

Red Hat Melons

Corvallis, OR

Mike Hessel loves melons. In fact, he’s obsessed with them. Constantly walking his modest 20 acre field, he scans for signs of great melons: perky leaves and healthy vines. A former commercial fisherman off the Oregon Coast, he discovered his passion for farming after returning to school for a Master’s in vegetable breeding. After time spent working on farms in Hermiston, learning about drip irrigation, he started his own operation, improving on this water-conserving system. Here in the Northwest, his melons have reached near cult-status for their incredible flavor and sweetness. Patience is key—he waits until the exact moment of peak ripeness before harvesting and delivering them directly to stores. Ready to taste them? You're in luck: they're in stores now through October. 

River City Shiitake

Portland, OR 

River City Shiitake’s Mary Gambill has mastered the art—and science—of growing mushrooms, hand-harvesting both Shiitake and Maitake from her warehouse “farm” thirty minutes outside of Portland. The process is complicated, and involves a special mix of sterilized soil blocks, a tightly controlled environment, two different grow rooms, and a post-harvest soak. The result? Deliciously meaty mushrooms with a rich flavor—the kind that just begs to be added to a sauté or stir-fry.  


Montecucco Farms

Canby, OR

Montecucco Farms has been operating on the edge of Portland city limits for four generations. Founded in 1926 in Parkrose, near Troutdale, the family moved the farm to Canby after World War II. Today, the Montecucco family specializes in root crops, growing rhubarb, beans, rutabagas, turnips, beets and parsnips, on 500 acres, 65 of which are certified organic. The family is continuing to transition even more acreage to organic—and we’re proud to support the Montecucco’s efforts.

Unger Farms

Cornelius, OR

For just three weeks out of the year, Unger Farms’ Hood strawberries show us just how sweet life can be. Throughout the Northwest, the name Unger is synonymous with strawberries. Sweet, juicy, flavorful Hood strawberries that locals wait all year for. And it’s no wonder—this family-run farm draws on three generations of experience with the vitality of lush Willamette Valley soil. Matt and Kathy Unger purchased their first parcel of land way back in 1984, and since then have gone from running a little booth at the farmers’ market to supplying dozens of grocery stores, restaurants, roadside stands and school lunch programs throughout Oregon and Washington. And while the farm itself expands, so does their family—the Ungers’ four children, and a few spouses, are now all doing their part to keep our Northwest summers sweet. 

Discover the savory side of strawberries with these delicious recipes>>

Gingerich Farms

Canby, OR

The Gingerich family has been farming an hour outside Portland since 1919. Blueberries became their star crop 30 years ago and they embraced sustainability with a transition to organic production in 2006. Now, sustainability lies at the heart of their mission: The Gingerichs use trained falcons to keep pests and berry-snatching birds at bay. As for the benefits, they're two-fold: the bird population thrives while simultaneously making it possible to avoid pesticides. That's why we're proud to support this multi-generational family farm and their exceptional environmental stewardship. Plus, let's be honest: we can't get enough of their delicious blueberries. 

West Union Gardens

Hillsboro, OR

Jeff and Cheryl Boden of West Union Gardens farm 65 acres of incredible cane berries in Hillsboro, Oregon. We’ve partnered with them for many years and always look forward to the arrival of their berries each year. West Union Gardens starts off their season with their delicious Tayberries, Sylvan Blackberries and Golden Raspberries. They grow some of the best berries we've ever tasted and we can’t wait to share them with you. All of these berries are picked ripe so they are full of flavor and as sweet as can be, but also very fragile, so they’re delivered directly to our stores on a daily basis. Yum.

Visit their website.



Unwaxed. And totally natural.

We've got over 50 local varieties of peak-of-the-season apples. Want a taste? You got it. We'll sample any apple you want, anytime. 

Varieties to look for...

Swiss Gourmet
Pink lady
And so many more!

Apple Fest | October 3 & 4

Apple season is a big deal in the Northwest. That's why you're invited to eat yourself silly at Apple Fest, a New Seasons Market tradition. Taste dozens of local apples and leave with recipes highlighting the world's most perfect fruit.

Pears we love

October is the perfect time to get to know Oregon’s state fruit—organic farmers along the Columbia River Gorge grow some of the finest pears in the world. At New Seasons, you could try a new variety every day of the week, and still have pears to spare.

Bartlett: Creamy, sweet and aromatic, the Bartlett is wonderful fresh, canned or added to salads or desserts. 
Bosc: This russetted pear has a dense, fragrant, honey-sweet flesh that’s delicious fresh or baked in desserts.  
Canal Rouge: First grown in Medford, Oregon, the red, freckled Canal Rouge is sweet and fragrant—one of the very best pears for eating fresh. 
Comice: The green, blushing Comice has a custardy flesh and a mellow sweetness that makes it a perfect foil to soft cheese. 
Concorde: Long-necked and vanilla-sweet, the Concorde is firm enough to hold up in baked desserts or sliced in a school lunchbox.
D’anjou: Sweet and juicy with a hint of citrus, the D’anjou can do anything that’s asked of it—from lunches to desserts to morning oatmeal. 
Forelle:  This sweet, tangy freckled pear is crisp even when ripe, making it ideal for snacking, cooking, or pairing with white wine. 
Seckel: Our smallest pear also happens to be our sweetest. The olive-green, maroon-blushed Seckel is at home in lunchboxes or pickled for a tangy treat. 
Starkrimson: Smooth and sweet with a subtle floral aroma, the Starkrimson is excellent in salads, or any dish that shows off its brilliant color.


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