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.
De Luz, CA
For over 30 years, George and Gale Cunningham have pioneered the organic citrus movement in San Diego County. As small farmers, they’ve set themselves apart from the pack by growing uncommon varieties like Buddha’s hands, Latin American cherimoyas and eight different types of tangerines. We swoon over their perfectly sweet and juicy Meyer lemons, in season and available now at your favorite New Seasons Market.
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.
Rising C Ranch
When Eric and Kim Christensen moved into a home on a California orange grove, they dreamed of selling their own citrus to stores, including unique varieties not often found in produce departments. But this meant doing things differently—they started Rising C Ranch as an alternative to commercial packing plants, and became involved in every step of the process, from growing to distributing. That’s why you can be sure that their citrus is always high-quality and homegrown.
Sespe Creek Organics
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
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
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.
Sunset Lane Farm
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.
April Joy Farm
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.
“Before my mom and dad started the business,” says Lucy De Leon, manager of Salsas Locas, “our family did agricultural work—we traveled through every state but Florida.” It wasn’t until the family came to Portland, however, that the De Leon children told their parents that they felt they’d found their home. Lucy’s mother, Francisca, had always made salsas and tamales to sell in the evenings, but now the family made it their main business. Fifteen years later, their loyal customers are glad they did: the De Leons and their Salsas Locas brand are known throughout the city for their fresh local fare—especially the original Salsa Loca, a recipe from Lucy’s grandmother that uses fresh lettuce to achieve a bright green color and a bright, summery flavor to match.
Columbia Blossom Organic Orchards
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.
When Mark LaPierre thinks about summer, he thinks about the sweet, crimson fruit born of blossoms: cherries. He’s been growing cherries in Washington’s Yakima County since 1985, starting with a single orchard on a small plot of land. It was no small feat when he decided to transition to organic production—but it’s a decision he’s never regretted. By infusing care and humility into his work—and into the land—he consistently grows some of the finest cherries in the Pacific Northwest, from deep garnet Bings to yellow-fleshed Rainiers. Mark is dedicated to teaching the next generation of farmers about respecting nature and loving the land—a tried-and-true philosophy for superior cherries.
Mustard Seed Farms
St Paul, OR
After nearly half a decade, David and Nancy Brown are still doing what they love most—growing food on their land in St Paul, Oregon. They've provided us with an array of quality produce, from green beans to pumpkins, for over 10 years. While their primary focus is selling to Northwest vendors, the farm's roots lie in the community: the Browns launched an overwhelmingly popular community garden, where members receive an abundance of seasonal produce in exchange for a few hours of farm work. With the arrival of fall, the Browns are busy harvesting their spectacular array of organic squash and pumpkins—like Knucklehead, Kakai and Cinderella—and delivering them straight to your favorite New Seasons Market.
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.