Farm Loops,
Grass Fed Beef,
Distillers, and More
LoCaL PrOoF Of EaStErN OrEgOn BoUnTy
Fertile soil, plentiful sunshine and pure spring water are the secret ingredients
of chefs, distillers, brewers, and yes, winemakers across the vast plains and
pristine mountains of Eastern Oregon.
A good portion of Eastern Oregon is
dedicated to agriculture, so a driving
or cycling tour around the region’s
back roads and scenic byways offers
travelers the rare chance to strike up
conversations and see what life at a
working ranch, honey bee farm or al-
paca homestead is really like. Not to
mention tasting the goods first hand
at small batch chocolate maker’s,
ubiquitous farm stands, artisan cream-
eries or one of 13 breweries. Best of
all, across the region, travelers can
relish in the bounty at cozy eateries
that don’t require reservations weeks
in advance.
If you’re a wine lover, head to Milton-
Freewater and tour the Whisky &
Rocks Farm Loop, nestled in the
beautiful Blue Mountains and home
to orchards, wheat fields and wineries
known for Syrah, Grenache, and
Cabernets whose unique, expressive
taste is due partly to the cobblestone
terrain the grapes are grown in, which
drains faster and allows roots to plant
deeper. Don’t miss the chocolate cre-
ations at Petits Noirs, who infuse their
truffles with complex notes from the
area – from lavender and oak chest-
nut to cabernet. Then kick up your
heels in Pendleton, living proof that
the Old West is alive and well.
For picture-postcard views around
every turn, head towards La Grande
and take a self-guided tour of the
Cove-Union Farm Loop. Cove is the
land of big prize cherries and home
made apple pies, and the Cherry Fair,
held every August, is worth planning
a trip around. A goat dairy, century
farms and ranches, bountiful gardens,
the Victorian-era town of Union and
old-fashioned mercantiles round out
the experience of a place where time
stands a little bit still.