An Overview of Oregon Local Foods

Guide to Oregon Local Foods

Amazing produce, plenty of small and well-tended restaurants, and a do-it-yourself ethos lead to some fabulous eating in Oregon. Learn more about the local foods of Oregon and eating locally there below.

  • 01 of 08

    Oregon Seasonal Fruits and Vegetables

    Stinging Nettles

    The Spruce / Molly Watson

    There is no shortage of fresh, local food available in Oregon. The state enjoys amazing growing conditions. Sure, the season is a bit shorter than in its giant neighbor to the south, but the results are all the sweeter for having to had struggled through a cooler winter. 

  • 02 of 08

    Oregon Farmer's Markets

    Beets and Carrots at Market

    The Spruce / Molly Watson

    Oregon is full to the rafters with excellent farmers markets. Most run May or June into October or November, and some open again for "holiday markets" selling seasonal goods. More and more markets are adding winter hours, though, so keep your eyes and ears open for chances to find more super-fresh foods. 

  • 03 of 08



    The Spruce / Molly Watson

    The berries they grow in Oregon blow our minds. They're sweet, juicy, and lovely. There are plenty of all the berries, although the state is best known for its blackberries (Marionberries to be specific). Excellent blueberries, raspberries, and strawberries are to be found as well. While California growers have taken over the national market for strawberries, those still grown in Oregon are grown for local sale, which means they are varieties that don't keep well—those sweet, small, juicy berries that are best eaten a day or two after being picked—and are well worth seeking out at farmers markets and farm stands. 

  • 04 of 08

    Dungeness Crab

    Dungeness Crab

    The Spruce / Molly Watson

    Portland's native son, none other than the ultimate foodie before foodies were a thing, James Beard, famously called a smack-down on lobster—letting everyone know what West Coasters have always known: Dungeness crab kicks lobster's butt. Sweet, meaty, sustainable, and absolutely fabulous. Oregon has a large sustainable commercial harvest and a season that runs over half the year. Yum. 

    Continue to 5 of 8 below.
  • 05 of 08

    Wild Mushrooms

    Morel Mushrooms

    The Spruce / Molly Watson

    Wild mushrooms love the cool mountains and warm summers of Oregon. Look for morels starting in the late spring, then it will morph into chanterelle season, and before you know it fall will be upon you and farmers markets and restaurant menus will be awash in wild mushrooms of all sorts.

  • 06 of 08

    Wild Salmon

    Fileted Wild Salmon

    The Spruce / Molly Watson

    Fresh wild salmon is a traditional specialty in Oregon, even if much of the wild salmon eaten in Oregon these days comes from Alaska. There are several types of salmon and they're all pretty easy to cook. To experience a taste of Oregon, you'd need to plank your salmon. Traditional planked salmon isn't cooked on a slab of cedarwood (although that version is delicious), but rather full filets are threaded onto cedar sticks and cooked over a live flame.

  • 07 of 08


    Closeup of a heap of hazelnuts

    Tuomas Lehtinen / Getty Images

    Oregon grows a lot of hazelnuts. Look for them at farmer's markets, co-ops, and restaurant menus. They keep, obviously, but that new crop of nuts every fall sure tastes good.

  • 08 of 08

    Pink Shrimp

    Red Shrimp

    Krakozawr / Getty Images

    The small sweet pink shrimp harvested off the Oregon coast is not only delicious, but it's also a sustainably managed fishery. In these times when foreign farmed shrimp and foreign-caught shrimp are highly suspect, you can buy delicious Oregon pink shrimp without worrying about destroying the ocean or exploiting fishermen.