Around Umpqua Valley
Curated by Chef Andreas Pias of Good Hands Hospitality Tagliatelle w. Roasted Mushrooms & Seared Turnip “Scallops” Pair with Hillcrest Ce Petite Cochon When thinking of the Umpqua Valley’s many grown goods, many will think of foraging. Whether for truffles, oyster mushrooms or the late season Lobster Mushrooms, these nutrient…
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Rolling hills and fertile valleys of the Umpqua Valley are home to a cherished tradition:U-pick farms. Nestled in Douglas County, these farms offer an unparalleled experience forthose seeking the freshest produce straight from the vine, tree, or bush. From the sweetcrunch of apples to the vibrant hues of zinnias, there’s…
View moreWritten by Janice Bartholomew for UC-VEG Recently, a few healthy lifestyle buzzwords have made headlines: Superfood, Eco-Conscious, Fiber-Fueled, Nutrient Dense, and the Microbiome. There is one simple food that encompasses all these important aspects of health. Meet the Mighty Microgreen, the true superfood! What is a microgreen? Microgreens are young…
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A First-Generation Farm Rooted in Passion and Perseverance Written by Erin Maidlow, Umpqua Valley Farm to School Nestled in the quaint town of Sutherlin, Latitude 43 Berry Farms LLC embodies the spirit of first-generation farming. Owners Cole, Camille, Chris, and Colette took an unconventional path to farming, driven by a…
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Written by Erin Maidlow, Executive Director of Umpqua Valley Farm to School Uphill Farm sits on a sloping hill just outside of downtown Myrtle Creek on a small but mighty plot of land owned by a first generation farming family. The hill is where they got the name, Uphill Farm,…
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Written by Logan Bennett If you frequent the Umpqua Valley or Canyonville farmers markets, you are used to being greeted by smiles and a warm “hello!” from Matt and Lucie Day. They run Harbinger Farm in Myrtle Creek and have been bringing fresh produce to the farmers’ market since the…
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Written by April Gilliom, ND and United Communities AmeriCorps with UC-VEG For many, dark leafy greens can be a mouthful when eaten fresh in a salad. Nevertheless, a good-sized portion of dark leafy greens wilts nicely into a warm soup. Spinach, chard, beet greens, Bok choy, tatsoi, kale and collards…
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Rainbow Kitchen is a commercial kitchen located at 736 SE Cass Ave, in downtown Roseburg, Oregon that opened in January, 2023. The kitchen was created as a way to support local farms, entrepreneurs, and small business owners who want to expand their markets and products but don’t want to dedicate…
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Written by Logan BennettSmall Farms Program Coordinator, OSU Extension Twisted Wood Ranch (TWR) consists of approximately 40 acres and is a faith centered discipleship ranch started by Shawn and Teresa Kellim in 2018. Returning to the land, preparing for the future, and teaching/discipling are the primary goals of the homestead…
View moreProviders Featured in our Posts
Check out some of the many local food providers mentioned in our blog.
