Oregon’s fruit basket, the Hood River Valley, overflows with bounty: fruit orchards, vineyards, mountain vistas. Just an hour’s drive east of Portland, the area is ideal for an agritourism getaway. (The town of Hood River is also a mecca for windsurfing and kiteboarding.)
My first taste of Oregon fruit was delivered years ago in a box of apples sent as a gift by my boyfriend’s parents—now my in-laws—who live in the town of Hood River. Each apple, nestled in its cardboard bed, was an emissary from this Land of Plenty. Biting into a crisp McIntosh, Pippin or Gravenstein, I could taste the verdant valley from a thousand miles away.
Planted with 15,000 acres of fruit trees, the Hood River Valley extends from the base of Mt. Hood, an 11,235-foot volcanic peak, to the Columbia River. This 20-mile swath of fertile land claims the titles “Apple Center of Oregon” and “Winter Pear Capital of the World.”
During summer and fall, roadside stands along sections of Highways 35 and 281, known as The Fruit Loop, offer fresh-picked fruit—peaches, pears, apricots, apples, strawberries, raspberries, cherries, melons and blueberries—along with canned and preserved fruit, nuts, pies and baked goods.
Fruits of the Valley
Whenever we visit in summer, my husband and I love to ramble the farm-lined roads, stopping at fruit stands when a colorful sign beckons us to sample the fruit du jour. Over the years, we’ve wandered many portions of The Fruit Loop, a self-guided 45-mile path of scenic highway that leads through the valley’s orchards, vineyards, forests and farmlands. Along the way, we usually stop at one of the many emerging vineyards for a wine tasting. (Pheasant Valley Winery is one of our favorites, and its vintages are made from organic grapes.)
A charming alpaca farm is fun for kids—and for knitters like my mother-in-law who craves alpaca yarn. During mid-summer and fall, the fruit stands are packed with just-picked fruit and veggies, as well as eggs and homemade jams and pies. At McCurdy Farms, pears grow inside bottles attached to the tree branches to create Eau de Vie de Poire (pear brandy in a bottle).
For a hands-on fruit experience, we often spend a morning at one of the many organic “U-Pick” fields, where ripe cherries, apples, pears and berries are just waiting to be plucked from branches and bushes.
This summer, our whole family went out and picked buckets of blueberries—then we went home and cooked blueberry pancakes for lunch, which we topped with more blueberries.
Somehow fruit always tastes better and fresher when you’ve picked it yourself.
You can find a map of the self-guided farm-stand tour at the Portland airport or in restaurants and stores around the town of Hood River. More information is also available at the Fruit Loop website.
—Laurel Kallenbach, freelance writer and editor
Originally posted September 7, 2013