Last week I had the great fortune to join a group of food bloggers for a three-day visit to Oregon, and I’m still savoring the memories. Fresh fruit, talented friends, stunning scenery, wine, cheese and chocolate filled every moment. Capturing that experience in words has felt almost impossible—it was simply overflowing with sensory delights and warm hospitality.
My trip began with a travel hiccup: a brief mechanical issue on the Minneapolis-to-Portland flight delayed my connection and left me scrambling to reach Medford in time for the first evening’s gathering—an eagerly anticipated backyard dinner hosted by my friend Sandy Coughlin of The Reluctant Entertainer. Sandy suggested I rent a car and drive the remaining nearly five hours, and I jumped at the chance. That spontaneous decision turned into an unexpected highlight: a scenic drive through Oregon’s varied landscape—mountains, valleys, rivers, lakes and forests—that felt almost dreamlike. I didn’t take a single photo along the way because it was one of those moments you simply wanted to soak in.
When I arrived, Sandy had laid out a generous spread: goat cheese, Harry & David preserves, crackers, bread, pickled green beans, fresh vegetables and local blackberries the size of my thumb. Her home, family and table radiated genuine warmth and hospitality; she truly earned her “Reluctant Entertainer” moniker in the best possible way.
That dinner set the tone for the entire weekend—fun, inspiring and delicious. The next morning we headed to the Harry & David orchards, guided by Matt Borman, the Orchard Director. Matt’s passion for his work was infectious, and the orchard itself is breathtaking. Imagine having rows upon rows of healthy trees and crisp air as your office.
Matt happily answered our many questions—even as we snapped photos and checked updates on our phones—and he didn’t hesitate to share the details. The scale of production is impressive: the orchards include roughly 800,000 pear trees across 1,684 acres, yielding six to ten tons of Comice pears per acre. Each pear is hand-picked, and during peak harvest the team can include over 330 full-time pickers who collectively harvest hundreds of tons a day by hand.
Harry & David’s care for their seasonal workers stood out as well. The company provides daily meals, housing and other benefits, which helps explain their strong return rate among seasonal staff. Their commitment extends to sustainable growing practices too: they use “soft” growing methods and integrated pest management to protect beneficial insects and minimize harmful impacts on the environment.
Weather is a constant concern for growers, and I was intrigued by the large orchard fans designed to ward off frost in spring and late fall. From a distance they looked a bit like Don Quixote’s windmills peeking above the trees—romantic and practical at the same time.
The attention to detail continues in the packing facilities. Every hand-picked pear is inspected by trained eyes to ensure that gift boxes contain only the best. Fruit that’s perfectly fine but less cosmetically perfect is redirected to other local food products, like baby food, so nothing goes to waste.
After sampling fresh Harry & David peaches with local bleu cheese, we explored the charming town of Jacksonville and enjoyed lunch at the historic Jacksonville Inn. From there we visited Rogue Creamery to learn about artisan cheesemaking and then stopped at Ledger David’s tasting room to pair those cheeses with local wines. Later we checked into the welcoming Ashland Springs Hotel—an ideal spot that even offered midnight snacks and chamomile tea, which I very much appreciated.
One evening’s visit to Red Lily Vineyards produced an image that, for me, conveys the feel of the weekend better than any description could. It was a time of good company, thoughtful food and memorable scenery.
A highlight of the trip was the Harry & David chocolate test lab. We were treated to a chocolate tasting and a lesson in hand-painting confections. I discovered that chocolate decorating is not my calling—my attempts were messy, though delicious. More impressive was Charlie Douglas, the Manager of Research & Development, whose blend of pastry chef skill, chocolatier expertise and creative curiosity made him instantly likable. He walked us through product development and generously shared samples. His passion and talent clearly play a big role in what makes Harry & David treats so special.
We also enjoyed the company of Rhonda Klug, the PR Manager, who guided our group through the region and made us feel well cared for—complete with freshly baked cookies that delighted everyone.
This trip gave me a deeper appreciation for Harry & David’s people, processes and produce. Their commitment to quality, sustainability and their community convinced me I’ll be a customer for life. Equally valuable was the chance to meet and spend time with an inspiring group of bloggers—talented, generous people whose work I already follow and admire.
Left to Right: Lori, Jessica, Jenna, Rachel, Maria, Amy, Matt, Sandy, Bridget, Kristen, me, and Heidi.
I hope our paths cross again soon. In the meantime, I encourage you to explore the blogs of the women I traveled with—they consistently inspire me with delicious recipes and thoughtful storytelling. Their perspectives and creativity added an extra layer of joy to this trip.
A few snapshots from my phone capture pieces of the journey and the people we met, the orchards we explored and the treats we tasted.
Come back tomorrow for a perfect summer harvest recipe—I’ll be sharing one that celebrates everything we enjoyed on this trip.
The trip to Oregon was sponsored by Harry & David. All opinions are my own—my admiration for their orchards, products and people is genuine. I left feeling inspired, well-fed and more than a little tempted to move into the orchards. Kidding. Sort of.