Marionberry Flat
Six pints of dead-ripe marionberries.
How this fruit is made — and by whom.
A co-op of eleven small berry farms in the Willamette Valley: marionberries, Chester blackberries, Duke blueberries, and June-bearing strawberries — all hand-picked at dead ripeness.
Willamette Valley, Oregon — the country around Willamette Valley, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Picked at ripeness by the family and their crew, sorted on the packing bench the same morning, and packed into the basket in the order things came in from the field — no cold storage, no gas ripening, no supermarket middle.
The farm basket rotates with the fields — spring greens and asparagus, high-summer tomatoes and stone fruit, autumn roots and squash, winter citrus and hardy brassicas.
Only grown in the Willamette Valley. Deep, wine-dark, faintly tart — the berry Oregon built its jam industry on. Ships during a four-week window in July.