We invite you to taste the quality ingredients of the Willamette Valley!
The Willamette Valley’s fertile soil and long growing season support a robust and diverse array of agricultural products. The valley’s unusually deep and rich soils were deposited during glacial flood episodes at the end of the last ice age. It was the combination of good soil and mild climate that made this valley the destination of pioneer wagon trains on the Oregon Trail; the promised land.
Long recognized as a source of quality berries, orchard fruits, and hazelnuts, the Willamette Valley hit national and international maps with its Pinot Noir offerings. Today, in addition to our burgeoning wine industry, valley farms are growing more than 200 varieties of vegetables and orchard fruits, an array of grains and legumes, grass-fed beef and dairy, and even hops are making a comeback for our craft beer industry. Organic and sustainable farming practices are widely embraced and implemented.
Long before the wine and craft beer industries took root, the Willamette Valley was a hotbed of food innovation. A culture of healthy food, quality ingredients, processing creativity, and sustainable business practices has permeated our valley since Springfield Creamery started making yogurt in the late 60’s.
Many pioneers of the natural foods movement in the 70’s hailed from Eugene and Springfield. Valley farmers and food processors led both the organic and local food movements to where they are today. Our members continue to be leaders on the cutting edge of the industry.
From beer and wine, to yogurt, ice cream, granola and pickles, Willamette Valley products share a culture of place, innovation and integrity.