Seasonal Produce
Eating in Rhythm with the Valley
Food tastes better when it’s grown in its season. It nourishes differently, too.
When we eat with the rhythms of the Southern Willamette Valley, we strengthen relationships — with farmers, with soil, with our own kitchens. Seasonal eating keeps food dollars local, reduces environmental impact, and reconnects us to the land that feeds us.
Availability varies by weather and farm. Ask your grower what’s coming next.
SPRING (Mar–May)
Spring arrives gently — tender greens, bright herbs, the first sweetness after winter. It’s a season of freshness and renewal.
Vegetables:
Arugula, asparagus, beets, bok choy, broccoli, cabbage, chard, collards, fennel, green garlic, green onion, kale, lettuce, peas, radishes, rhubarb, salad turnips, spinach
Fruits:
Early strawberries
Herbs:
Chives, cilantro, mint, parsley, rosemary, thyme, tarragon
Farmer Tip:
Spring greens are delicate. Store unwashed in the fridge in a breathable bag with a dry towel to absorb moisture.
SUMMER (June–Sept)
Summer is abundance. Color. Heat. Flavor at its peak. It’s the season of gathering and preserving.
Vegetables:
Beans, broccoli, carrots, cabbage, cauliflower, celery, collards, corn, cucumbers, eggplant, garlic, ground cherry, kohlrabi, leeks, onions, parsnips, peppers, rutabaga, shallots, sunchokes, summer squash, tomatoes, tomatillo, turnips, winter squash, zucchini
Fruits:
Berries, cherries, grapes, peaches, pears, plums, melons
Herbs:
Basil, dill, lavender, oregano, parsley, thyme
Preserve the Harvest:
Wash and freeze berries, dry herbs, ferment cucumbers, can tomatoes. Abundance now becomes nourishment through next season.