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. 

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.

Ripe to you

Reedley, CA

Eric Christensen knows citrus. He knows that picking when it’s ripe makes all the difference, even if it means waiting an extra week or two. He knows that quality matters, so he keeps his use of pesticides to a minimum, and picks and packs each order right on the farm. And he knows that Jeff Fairchild, our produce buyer, gets giddy when Eric makes a few varieties available exclusively to New Seasons Market for our annual citrus tasting. Eric and and his partner Kim have been committed to sustainable farming of his Reedley, CA, citrus groves since he purchased them in 1988—and takes the time to let his oranges mature. Now that’s slow food.

Meet them>>

Sespe Creek Organics

Fillmore, CA

John Wise and his family have been growing citrus on their land for more than twenty years, and our produce buyer, Jeff Fairchild, has been buying from John right from the start. If you’ve purchased lemons or Valencia oranges at New Seasons, chances are, they were from John’s farm.

Sespe Creek is located in an inland coastal area of California, with a milder climate contributing to slower-growing, richly flavored fruit. John grows, picks and packs his fruit right on the farm, ensuring that only the best of the crop is shipped to us.

Siri and Son Farm

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 and Son Farm in Clackamas, Oregon. The Siri family has been farming their 200 acres for over four generations and is one of the very last agricultural holdouts in their growing region. They are also frequent shoppers at our Happy Valley store. 

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.


Sunset Lane Farm

Brownsville, OR

Marco and Kay Franciosa give life to 10 acres of fertile farmland in the Calapooia River Valley, where they grow a variety of greens. They plant in late spring, then in the autumn they harvest the roots—which can extend a foot or more—and remove the leafy tops. They hold the roots at near-freezing temperatures for a few weeks to trick them into thinking they’ve been through winter.

Ready to sprout new growth, the roots are planted in warmer raised beds, buried deep enough that the tender new leaves will remain covered with soil. After another three to four weeks, ripe Belgian endives are ready to be dug up, trimmed, washed and sent to New Seasons Market. Kay and Marco are the only Belgian endive growers in the Northwest committed to using these traditional growing methods. The crispy, boat-shaped leaves are perfect carriers for seafood salads, creamy avocado dip or a wild rice blend, and they can be stuffed, braised or chopped in a salad.

Watch a slideshow. You can also visit their website.

April Joy Farm

Ridgefield, WA

April Thatcher grew up just down the road from her April Joy Farm in Ridgefield, Washington on her family’s small farm. After earning her engineering degree and working in the field of green energy, she followed her heart back to the land, buying her neighbor’s farm where, as one of five children, she milked cows in exchange for milk. April, along with her husband, tends 45 crops of fruits, vegetables and herbs on 24 acres and raises hogs for direct sale.


Cauliflower is the new kale

Kale is so 2013. Yes, it’s long reigned supreme as the king of the superfoods. And yes, kale roasted with a touch of olive oil and salt will always be a fantastic stand-in for the less-healthy potato chip. But anyone who’s taken the time to chop, steam and puree this particular kind of Brassica oleracea will agree: Cauliflower is giving kale a run for its money. The low-cal veggie is rich in antioxidants, vitamin C and fiber, and contains cancer-fighting phytonutrients like glucosinolates—which definitely puts ’em into the nutritional powerhouse category. But we will say one thing: with such a varied color palette—yellow, purple, green and white—cauliflower definitely beats kale in the fabulousness division.


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