The Hunt for Grandma’s Tomatoes
Farmer Glen Lehne brings new tricks to his parents’ farm, and tomatoes are center-stage.
Farm to Table
The Minty Prized Pacific Northwest
The rhizome of mint freshens Oregon soil and palates.
Huckleberry Confidential
Wild and untamed, huckleberries lure foragers back to their favorite spots—well-kept secrets that they return to year after year.
Cheddar by the Sea
For almost a century, Bandon was known for its delicious cheese.
Oregon’s Amber Waves of Grain
Tom Hunton makes his living primarily as a grass seed farmer, but these days, his passion lies with a crop that takes up just a fraction of his 2,700-acre farm near Junction City.
Home Grown Chef: Braised Buffalo
Tim Eckard from The Heathman Restaurant & Bar in Portland shares his favorite way to cook bison.
Bison Osso Bucco
Chef Tony Meyers of Serratto Restaurant & Bar in Portland shares his recipe for osso bucco made with bison.
Back to Bison
Buffalo once wandered the wide open lands around Burns, munching grass and providing a food source for native people. Overhunting decimated the population. By the late 1800s, there were no buffalo in Oregon and fewer than 700 left in the United States.
Oregon Pears Get Tarted Up
Bite into an Oregon pear this fall, and chances are you’re eating one of the varieties your parents or even grandparents enjoyed as kids.
Hood River Fruit Loop
The Hood River County Fruit Loop is 35 miles of orchards, forests, farmlands, and friendly communities, with a drive that includes gorgeous viewpoints and vistas. Along the Loop are 31 visitor-friendly businesses: farm stands, wineries, alpaca farms, a chestnut farm, lavender fields, and gift stores. Fresh fruit and produce are available throughout the summer and early fall. Join us for these fall events: September 19-20 Pear Celebration & October 24-25 Heirloom Apple Celebration.