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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. 

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>>

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.

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.

 

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. 

View a slideshow.

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.  

 


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. 

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.

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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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