Quick bites about the best that Oregon has to offer

Tasting Notes

Tasting Notes is a blog about Oregon's fresh farm foods and those who produce and enjoy them. It is inspired by Oregon Chef and first ever TV cooking show host James Beard's teachings about the importance of cooking seasonally and simply, and sourcing fresh local foods and products from small local businesses, farms, fisheries, dairies, ranches and farmers markets.
Introducing Oregon Taste's New Blog
A new blog inspired by Oregonian James Beard's seasonal approach to shopping, cooking and eating local in Oregon.
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What's in Season: Oregon Grown Hazelnuts
Oregon boasts an ideal climate for growing some of the world’s highest quality hazelnuts and brings the farm fresh flavor of its power packed
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All Posts

Photo: Strawberries at Koch Family Farm in St. Paul, Oregon
Macerated Strawberries with Buttermilk Panna Cotta
Oregon Pastry Chef Kate Jentges of Higgins Restaurant in Portland, shares her
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What's in Season: Oregon Grown Blackberries
Oregon was made for growing blackberries. From the dedication and hard work of
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Photo by: Lori Warner at Sun Gold Farm at Portland Farmers Market
What's in Season: Fava Beans
Fava beans—good for eatin' and good for soil—as the saying goes.
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What's in Season: Oregon Grown Strawberries
An Oregon summer would hardly be complete without its deep red, intense,
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Photo of Albion strawberries at Groundwork Organics at Portland Farmers Market
Oregon Strawberry Varieties
Oregon's Willamette Valley has the perfect combination of fertile soil, and
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Exploring National Farmers Market Week
This week is Farmers Market Week, a celebration of farmers markets in Oregon and
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Oregon grown produce at Portland Farmers Market
Celebrate Oregon Harvest for Schools
Oregon Harvest for Schools connects local farmers, fishers, ranchers and
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Photo by Mark Duffel on Unsplash
Celebrate Fall Harvest at Oregon's Pumpkin Patches
The Pacific Northwest is a wonderful place to be during the fall!
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Photo by Nina Luong on Unsplash
Creamless Creamy Squash Soup
Chef/owner Fabio Picchi loved to make soups that tasted as if they were enriched
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