Sale Price: $15.95
No Sales Tax in Oregon
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Perfect for the Holidays!
We paired Oregon's finest cranberries with sweet apples to create what will soon be your favorite condiment. Use it on sandwiches, roasted poultry, or just eat it straight from the jar - we won't tell!
Sale Price: $6.00
No Sales Tax in Oregon
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PBJ's Grilled Gourmet Peanut Butter Jelly Creations
They 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, peanut butter is made from organic peanuts and the hazelnuts are produced locally in the Willamette Valley. Even the chocolate is organic, produced from Dagoba and Gabriel's Bakery is responsible for the bread.
Take a look at their incredible menu at: http://pbjsgrilled.com/index.html
Cooper's Hawk Winery & Restaurant
Oregon Growers & Shippers products.
FREE SHIPPING ON ALL ORDERS OVER $75!
Let Your Heart be Your Guide.
The season of giving is upon us, a time when we set out to choose gifts that express kind thoughts, affection and appreciation. Oregon Growers is proud to offer farm direct products that will delight even the most difficult to shop for person on your list.
Our commitment to making the best tasting and highest quality products starts with our connections to family farmers and local agriculture. Working in sync with the seasons, harvesting when flavor peaks to bring nature's bounty, we capture the freshness of summer for you to enjoy year-round. From the fruit picked in the Hood River Valley, to our hand-built Gift Boxes, made from sustainability harvested Blue Pine, Oregon Growers is proud to offer a selection of high quality, specialty foods that you can feel good about giving.
Check out our fine selection of Oregon Gourmet Gifts, including Jams & Preserves, Fruit Pates, Condiments, Fruit Butters, Honeys, Sauces, Hazelnuts and Gift Boxes. We have many delicious combinations to choose from, or build your own box with our U-Pick Designer Gift trio.
Whatever you choose, be assured that your gift contains the best tasting products available, made from the best the Pacific Northwest has to offer.
FREE SHIPPING on all orders $75+!
No code required.
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Meet Our Growers: Gary Wells
Natural beauty and a sense of community are two major facets that keep Hood River, Oregon farmer Gary Wells in the family business. Well, that and providing naturally healthy produce for the greater marketplace. I get up every morning looking forward to the day, Gary said midst another years busy pear harvest.
In fact, hes busy much of the year, thanks to Wells & Sons growing a variety of fruit in the Hood River Valley-- apples, pears, peaches, and sweet cherries. We usually start harvest the third week of June and keep going through the last week of October, he said. But were always farming. When were not actively involved in harvest itself, were usually working on projects for the upcoming year.
Wells & Sons consists of four local families that have been in the business of packing fruit since the 1930s. Gary was born and raised in the valley and felt that his taking part in the family business was an easy choice, despite it not always being an easy job. There are so many variables you cant control-- nature, politics, costs. The marketplace is fickle and can be frustrating. So, how does he do it? Agriculture is cyclical-- you have to conserve in the good years to balance out the challenging ones.
Living and working in such a stunning landscape helps as well. When not farming, Gary says he tries to take advantage of the natural beauty of the land around him, recreating on any of the nearby rivers in the warmer seasons and skiing on Mt. Hood when his orchards are sleeping under a blanket of fluffy snow. He enjoys traveling but is quick to add, Im always glad to get home.
Having grown up with a bounty of fruit practically out his backdoor means Gary is well-versed in ways to cook and eat any of those fruits. His favorite, however, is pretty simple: sliced Newtown Pippin and Golden apples simmered in cinnamon and brown sugar until they form a soft, slightly chunky applesauce.
Even with farmings peaks, valleys, and unpredictable nature, Gary is quick to wax nostalgic about his profession and family history. Farming is a good way of life. Its a wonderful way to bring up a family and the sense of community you get from it is tremendous.
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.