Oregon Wheat: A Bountiful Harvest
Oregon’s bounty is on display year-round, from garlic to Christmas trees and everything in between. The state’s farmers produce more than 40 million bushels of wheat every year.
Farm to Table
Farm to Table: Jossy Farms Peaches
On Jossy Farms, a large barn is tucked between rows of trees and small wagons are lined up, awaiting the arrival of customers eager to fill them with fresh peaches. Owner Bob Jossy surveys the endless rows of trees, their low-hanging branches laden with ripe, yellow-orange fruit with just a hint of rosiness. It’s the height of summer and the ideal time for peach harvest.
Oregon Cherries: A Labor of Love
Omeg Orchards has produced cherries for generations. Every part of the process is done by hand. It’s a labor of love.
Birkemeier Farms: Surviving Fifty Years of Challenges to Produce Hazelnuts
You don’t have to be a person of faith to sense divine intervention in Rich Birkemeier’s career as a hazelnut farmer and nurseryman.
Oregon Truffles
Oregon forests produce three main varieties of truffles: winter white, spring white and black. Come on a truffle hunt in the Oregon forest with us!
Oregon Truffle Recipes
Three Oregon truffle recipes: Truffle and Rabbit Pot Pie, Black Truffle Scalloped Potatoes and Cognac-brined Turkey with Black Truffle Butter.
Oregon Lamb
Reed Anderson is one of the few lamb ranchers on the west coast who has a processing facility on site. “Our lamb is from conception to table,” Reed said.
The Art of Beef
Symons Beef Company in Madras and Sisters Meat and Smokehouse work hand-in-hand. From hoof to home, this story chronicles a cycle of local beef in Oregon.
The Crabber Life
John Corbin, commercial fisherman and crabber, describes the challenges of crabbing today, including energy wave sites and sustainability of resources.
