How Our Gardens Do Grow
The Umpqua Valley boasts one of the state’s best climates for growing a cornucopia of fruits and vegetables.
Story by Brittany Arnold
Whether you’re driving around the rolling hills of the Umpqua Valley, shopping the year-round farmers’ market or wine tasting at a vineyard, it’s quickly obvious that things — all manner of them — grow well here.
With its mild and forgiving climate, the valley is arguably one of the best gardening regions in Oregon.
You won’t have to argue that point with horticulture extension agent Steve Renquist. In 2000, Renquist left a job with a multinational agricultural company to move to Roseburg and join the Oregon State Extension service. In the two decades since, he’s watched the local agriculture economy and gardening scene grow tremendously, a fact in attributes in part to a slight warming trend that has nurtured an ideal growing climate.
Today, Renquist says, “Douglas County really has the best climate for gardening in Oregon. We really don’t have any limitations for growing any kind of vegetables or crop.”
Over the last 10 to 15 years, Douglas County has experienced a state-best 210-day frost-free period. In addition, Douglas County has a significant geographic advantage. Being in the southern part of the state keeps it warmer, while the absence of a large mountain range between here and the coast helps keep winters mild.
“We’ve got about a 200-day growing season here so you can get multiple crops off,” Renquist says. “If you want to grow a long- season apple variety, it works. Our wine grapes do beautifully here because we have very few frosts, and we can mature the grapes nicely because there’s no worry about mildew.”
Along with an optimal climate, Douglas County has one of the most diverse soil profile maps in Oregon. With around 230 soil profiles, it’s a prime location for those with specific agricultural interests, such as wine growers.
Abacela Winery owners Hilda and Earl Jones landed in Douglas County after a thorough search for a region that could accommodate the production of Spain’s signature tempranillo wine, made from a grape that requires a growing season characterized by a cool spring and a hot, moderately dry summer cut short by a cool, truncated autumn.
The Joneses eliminated spots in Idaho and Washington, as well as Eastern Oregon and the Willamette Valley, before discovering that Oregon’s southwest valley offered a climate almost identical to that in Spain’s Rioja and Ribera regions. They were soon making some of the most highly rated Spanish varietals anywhere.
While the Umpqua Valley holds the distinction of being the first region in Oregon to grow wine grapes, it has only been during the last 20 years that the local industry has grown significantly. According to Renquist, there are now close to 4,000 acres of grapes in Douglas County.
“A lot of California producers are buying land here because they can expand their growing to cool-season varieties, something they couldn’t do in California,” he says.
In addition to grapes, the Umpqua Valley is home to 900 to 1,000 acres of blueberries and, in Norris Farms, the state’s largest blueberry producer. The region also offers an ideal climate for growing another Oregon agricultural staple – hazelnuts.
Of course, if the climate is good for commercial growing operations, it’s good for home gardens as well. Kathy Young grew up gardening with her mom and today grows “just about everything.”
“Our county has fabulous weather for corn, tomatoes, peppers -- those hot weather fruits and vegetables,” Young says. “We grow peas, cabbage, kale, carrots, beans, beets. I can’t think of too many things we don’t grow.”
Young and her husband, Bob, enjoy their harvest all year long at the dinner table.
For Kathy Young, here with grandchildren, growing a garden has many similarities to growing a family.
The Youngs have made their garden a family experience, often involving their four grown children and 10 grandchildren.
“It’s just a great way to connect with and teach your grandkids about ownership and eating good foods,” Young says. “And it is certainly economical. To have a growing family that can come and help in the garden and take things home with them...that is a win.”
Douglas County gardeners start moving their cool-season transplants, like broccoli and kale, outdoors as early as late March or early April. Planting for warm-season crops begins in early or mid-May.
“You don’t gain much by planting earlier here,” Renquist says. “I encourage gardeners not to rush the spring and to plant in the warm season. We don’t freeze, but planting earlier is risky because the soil will still be cool.”
Douglas County’s ideal climate provides a security blanket of sorts for gardeners of any experience level.
“You can grow virtually anything around here,” Renquist says. “I grow a citrus in my yard and it survives.”
For many, if not most, local farmers and gardeners, digging in the dirt may be a lot of work, but it’s also is a labor of love. Young says there are many similarities between growing a garden and a family.
“In my garden, the soil must be tended to, enriched, tilled. So much of what happens after the seed goes into the ground is hidden from sight. In the depths of the earth, life is beginning, growing stronger, developing roots.
“So it is with the family. So much of what we do establishes a base, a foundation on which life will grow and, hopefully, thrive. In due time, there will be a harvest. But much of the time the joy is in the preparation. Gardening represents hope; the intentional investment, planning and sacrifice of today will yield the bountiful and beautiful harvest of tomorrow. I think that’s the way God intended it to be.”
For Douglas County gardening information, visit the local Master Gardeners website at https://extension.oregonstate.edu/mg/douglas.
Spring Garden Tour
Roseburg’s Annual Spring Garden Tour takes place Saturday, June 12, from 10 a.m. to 5 p.m.
This self-guided tour showcases six private residence gardens ranging from vegetables to flowers to plants. The gardens feature a variety of techniques and designs including hardscapes, hillside gardens, spread out gardens, greenhouses, garden art and more.
In addition to the gardens, participants can enjoy music, art and vendors, and an event brochure suggests eateries along the tour route. “We have introduced a lot of little off-the-road restaurants and eateries to many people,” says Spring Garden Tour chair, Nancy Farris.
The Spring Garden Tour is the primary fundraiser for the League of Women Voters of Umpqua Valley. Tickets are $15 for adults and seniors; kids with a parent are free. They go on sale May 20 in Roseburg at While Away Books and My Coffee, in Sutherlin at Central Feed and Supply, in Glide at Atom Bistro & Coffee Bar and in the gardens on the day of the tour.
Event organizers are taking every precaution and following COVID guidelines to make this a safe and healthy environment.
Visit lwvuv.org/garden-tours/garden-tour-2021/ for tour information.
Recipe: Garden Goodness Marinara Sauce
From Kathy Young
This recipe is intended for use later in the summer when warm-weather crops (tomatoes, peppers, basil) are in their prime. If you have room to plant a moderately generous amount of tomatoes, this recipe will help you use them as they ripen. It’s also helpful to pick tomatoes as they turn and let them finish ripening in the house. This will help you have more ready at the same time.
Assorted ripe tomatoes, washed, stemmed and cut into large chunks (no need to peel and you can mix all varieties, including cherry tomatoes) to fill one or two 9 x 13 baking pans.
Cut one or two onions into large chunks
Cut one green pepper into large chunks – distribute the
onion and peppers among the tomatoes
Add several cloves of garlic, and tuck several leaves off fresh basil in among the vegetables.
Splash with a little olive oil and shake a bit of salt over the mixture.
Place pan(s) into 400-degree oven to roast for at least 30 minutes. The longer you roast, the thicker and richer the mixture. Stir occasionally. When it looks finished, remove from oven to cool. Puree with a blending stick, either in the pans or a bowl. Use while fresh, or freeze as a lovely marinara sauce for winter use. One pan makes about a quart of finished sauce.
