2005 NASFT Finalist "Outstanding Jam or Preserve"
No Sales Tax in Oregon
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East of Mt. Hood cherries grow in abundance. They are made ripe and sweet by the long hot days and cool evenings of summer. Sweet Bing, Lapin, and Lambert varieties make this preserve a very special treat!
No Sales Tax in Oregon
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PBJ's Grilled Gourmet Peanut Butter Jelly Creations
Keena and Shane moved to Portland a year and a half ago to start PBJs, picking this beautiful city for the friendly people and awesome wine, beer and food. Providing products that are natural and organic whenever possible, conscious of the environment and supportive a local markets PBJ's likes to assist the inner economy.
Their jams are produced by Oregon Growers & Shippers, the peanut butter is made from organic peanuts and the hazelnuts are grown locally in the Willamette Valley. Even the chocolate is organic Dagoba and Gabriel's Bakery is responsible for the bread.
Take a look at their incredible menu at: pbjsgrilled.com
Cooper's Hawk Winery & Restaurant
Oregon Growers & Shippers products.
February will always be associated with love and classic traditions such as Valentine cards, chocolates and heart shaped treats. Romance rules the day and simple gifts, handmade cards and fresh baked sweets are a perfect way to let that special someone know you care.
To help you celebrate, Oregon Growers has our Black Cherry Jam and Strawberry Pinot Noir Jam on sale for the entire month of February.
Are you in the mood to bake something sweet to share? Keep an eye on our blog for a special February recipe.
Be Mine, Valentine!Start shopping now.
In the Pacific Northwest, marionberries are a thriving business. Grown primarily in Oregon, between 28 and 33 million pounds are produced by the state each year. Developed in 1945 at Oregon State University, the marionberry is cross between the Chehalem blackberry and the Olallieberry. The berry is medium to large, known for its complex and earthly flavor, and because of this is often compared to the Cabernet grape. It is also known for being sweeter and juicer than other blackberry varieties such as the Evergreen and Boysen.
Marionberries , like all blackberries, are rich in antioxidants, especially Vitamin C, gallic acid, and rutin. They also provide an excellent source of anthocyanins and ellagic acid, and a range of health benefits. A few of the benefits include protecting against cancer, heart and circulatory diseases, and age related mental decline. As a bonus, marionberries clock in at only 75 calories per cup, are rich in fiber, but low in sodium and fat.
Fresh marionberries are available Mid-July through Mid-August, and are popular ingredients for pies, ice creams, jams and jellies. Our 100% natural Marionberry Jam is a great source of this local favorite. With simple ingredients and simple preparation, we let the berry take center stage. It is available for individual sale or in one of our gift boxes.
Pomegranate, Fennel, and Beet Salad with Strawberry Vinaigrette
There is something wonderful about the change of seasons when it comes to food. While the weather gets cooler I begin to want a more heartier meal to sit around and enjoy with friends and family. And while salads do not always come to mind when you talk about fall foods, the fresh fruit and vegetables that are currently available, create a beautifully filling salad.
This salad includes generous portions of seasonal produce, combined with buttery gorgonzola, crunchy walnuts, and a light but flavorful strawberry vinaigrette. One of my favorite and easiest ways to make salad dressing is by using jam, mixed with some oil and vinegar. It adds a nice fruity and fresh flavor to the greens, that takes only seconds to prepare.
Strawberry Pinot Noir Vinaigrette
cup olive oil
1 tablespoon of Oregon Growers Strawberry Pinot Noir Jam
2 tablespoons white wine vinegar
pinch of flaky sea salt and freshly ground pepper
In a small mason jar, add all the ingredients. Place the lid back on and shake until combined. Give it a taste, adjust seasonings. Set aside until ready to serve, just be sure to give it a good shake before adding to your salad.
Pomegranate, Fennel and Beet Salad
1 pomegranate, with seeds removed
1 fennel bulb, thinly sliced
cup toasted walnuts
5 ounces baby spring mix (or any greens that you prefer)
2 medium beets, peeled, cubed and roasted
1 tablespoon olive oil
2 ounces gorgonzola cheese, crumbled
Preheat oven to 400 degrees. Peel and cut your beets into cube size. Place them in a roasting pan and add 1 tablespoon of olive oil. Toss to coat. Cover with foil and roast for 35 minutes, or until fork tender. Remove and let cool.
In a small pan, toast walnuts for 5-8 minutes over medium heat. Set aside to cool.
In a large serving bowl, combine greens, pomegranate seeds, sliced fennel, toasted walnuts, and roasted beets. Toss together and drizzle on vinaigrette. Crumble gorgonzola over salad. Serve immediately.