Grab & Grow Gardens
for the Oregon Coast

Coastal Gardening Tips: Growing vegetables can be a challenge on the coast, because veggies need heat, consistent moisture, and at least 6 hours of sun per day. Maximize sunlight by orienting garden rows north to south, keep plants warm by locating them on the south side of a wall or building, and maintain moisture by protecting them from wind (use a small fence, low hedge, or old tires) and watering frequently in sandy soils. See individual plant labels for specific spacing and cultural information.

Transplant early or late in the day when the sun is low (a cloudy day is even better). Loosen the soil around each site with a trowel and mix in some all-purpose organic fertilizer. Wake up the roots by gently separating them with your fingers, then plant each seedling in the bottom of a bowl-shaped depression, even if you’re using raised beds. This bowl directs water below the plant for deep, strong roots. Water well immediately after planting by filling the bowl around each plant with water and letting it soak in slowly.

Tried & True Vegetables for the Oregon Coast

Ready to raise heaps of garden-fresh produce, but worried your veggies won’t thrive and ripen in the coast’s cool, windy, and often foggy weather? Try this handpicked sampler of the best-yielding and most flavorful tomatoes, peppers, squash, and cucumbers for Northwest coastal areas. We’ve interviewed coastal gardeners and nursery owners, researched regional seed catalogs – even grown many of them ourselves – and chosen some of the most tasty, productive, and dependable varieties for this region. From garden to plate in minutes, not days: homegrown produce abounds with flavor and nutrition – with no food miles, no additives, no packaging, and no grocery bill! Time to revive that neglected garden plot or till up a sunny patch of lawn and grow it yourself!

Our Tried and True Vegetables kit may include:

Tomato 'Siletz' - 4–5" wide, up to 1 lb. deep red, almost seedless tomatoes are perfect for slicing. Needs support by staking or caging. In fall cover to protect from frost. Determinate. Harvest at 70–75 days. CARE: Plant in sunny area in rows 3–4' apart with rows 3’ apart. Fertilize at time of transplant and again when plant begins to bloom.

Tomato 'Early Girl' - Outstanding early variety of tomato for short season gardens. Proven, dependable, tasty uniform 4 to 5 ounce tomatoes. Indeterminate. 62 days.

Tomato ‘Sweet Million’ - Sweet, bright red, cherry tomatoes are produced on long, multiple branched clusters over a long season. Crack and disease resistant fruits. Indeterminate. 65–75 days. PLACEMENT: Plant in sun 20–30" apart. CARE: Feed with organic fertilizer. Water regularly.

Pepper ‘Mariachi’ - Large, conical chiles ripen from creamy yellow to bright red, with deliciously fruity, mildly hot flavor at any stage. Very early, dependable, & continuous yields for grilling, pickling, or salads. 65-70 days from transplant. CARE: Plant 12-18" apart in rows 24-30" apart in full sun. Keep soil uniformly moist for best production.

Pepper ‘Better Belle’ - Blockier, thicker walled and earlier than the original. Four-lobed peppers mature from green to bright red. Vigorous variety maintains its large fruit size and production throughout a long season. Tobacco mosaic virus resistant. 65 days.

Cucumber ‘Burpless Hybrid’ - Hybrid. Dark green fruit with smooth skin and white spines is low in acid and extra mild. Pickling variety is best at 9–10" long. Matures 60 days after transplanting. CARE: Full sun. Maintain even soil moisture. Plant in warm, fertile, light, well drained soil. Feed with half a cup of organic fertilizer per plant.

Zucchini ‘Black Beauty’ - Glossy black-green fruits with creamy, tender white flesh appear early on prolific compact plants with an open habit for easy harvest. 50-60 days from transplant. CARE: Plant 18-24" apart in rows 3-4’ apart in full sun. Harvest often, at 5-7" long, for best flavor & continued production.

Squash 'Gold Rush' - Golden skinned zucchini type squash. Good flavor of creamy white flesh is best when picked early. Ready in 45–50 days. CARE: Best in sun in warm (at least 60°F), fertile, evenly moist, aerated soil with compost added. Squash is a heavy feeder. Space 3–5' apart in all directions.

Winter Squash 'Sweet Meat' - Open-pollinated heirloom variety. Rounded, slate grey fruits weigh 10–15 pounds at maturity. Makes great pumpkin pie. Ready in about 103 days. CARE: Best in sun in warm (at least 60°F), fertile, evenly moist, aerated soil with compost added. Heavy feeder. Space 3–5' apart in all directions.

Delicious Heirloom Vegetables

Mouth-watering flavor, a rainbow of colors and shapes, the preservation of traditional knowledge and biodiversity – these are just a few reasons heirloom vegetables are making a comeback. Handed down from gardener to gardener for generations, heirlooms are time-tested (often introduced 100 years ago or more); open-pollinated (save a tomato seed and grow another tomato just like it); and high quality (that tomato will taste like a tomato, not just look like one!). These nine delicious varieties have long histories in cool climates and will flourish even on the coast. Hybrids have their good qualities, but the beauty, nutrition, and – above all – flavor of these old time varieties make them worth growing!

Our Delicious Heirloom Vegetable kit may include:

Tomato 'Stupice' - Indeterminate. Very early yields of sweet, red, oval tomatoes on potato-leaf plants. Combines excellent old-time flavor with cold-tolerance and high production in short season areas. 65 days from transplant. CARE: Plant 20-30" apart in rows 3-4’ apart in full sun. Plants grow 4-6’ tall; provide a cage or trellis.

Tomato 'San Francisco Fog' - Indeterminate. Clusters of small, smooth, bright red fruits with full flavor are good for canning, slicing, salads. Well-adapted to cooler, overcast West Coast climates. 70-80 days from transplant. CARE: Plant 24-36" apart in rows 3-4’ apart in full sun. Plants grow 4-6’ tall; provide a cage or trellis.

Tomato 'Seattle's Best' - Indeterminate. An old favorite of Puget Sound gardeners, but now hard to find. Deep red, plum-sized fruits with mild flavor are produced all summer long. A good all-purpose tomato. 80-90 days from transplant. CARE: Plant 24-36" apart in rows 3-4’ apart in full sun. Plants grow 5-6’ tall; provide a cage or trellis.

Pepper ‘Big Jim’ - Medium-hot, 10-12" tapered fruits are one of the largest of the chile peppers - perfect for Chiles Rellenos. Each plant produces 24-30 pods which tend to ripen all at the same time from green to red. 75-80 days from transplant. CARE: Plant 12-18" apart in rows 24-30" apart in full sun. Keep soil uniformly moist for best production.

Pepper ‘Santa Fe Grande’ - Cone-shaped, thickwalled 3" fruits start pale yellow, maturing to a fiery orange-red, with slightly sweet flavor and heat similar to a jalapeno. Heavy crops, excellent for cooking. 75-80 days from transplant. CARE: Plant 12-18" apart in rows 24-30" apart in full sun. Keep soil uniformly moist for best production.

Summer Squash ‘Jaune et Verte’ - Beautiful, cream-colored scalloped fruits become striped with dark green as they mature. Eat when young for the most flavorful, delicate flesh; fruits are rock-hard ornamentals when fully mature. 55-70 days. Care: Plant 2-3' apart in rows 3-4' apart in full sun. Keep soil uniformly moist. Harvest often to encourage additional fruits.

Squash 'Queensland Blue' - Blue, deeply ribbed skin. Thick, semi-sweet, very flavorful flesh. 12-20 lbs. Beautiful variety of winter squash from Australia. 100-120 days.

Squash 'Anna Swartz Hubbard' - Very hard-shelled 5-8 lb. dark green fruits streaked in paler green have sweet, dense flesh with color & flavor like a sweet potato. Mid-century favorite is an excellent keeper. 100-110 days from transplant. CARE: Plant 5-6’ apart in rows 8-10’ apart in full sun. Keep soil uniformly moist. Harvest in early fall when rind has hardened.

Pumpkin ‘Amish Pie’ - Pale orange, lightly ribbed fruits with firm, moist, golden flesh are among the best for making pies or freezing. Collected from an Amish gardener in Maryland. 95-100 days from transplant. CARE: Plant 5-6’ apart in rows 8-10’ apart in full sun. Keep soil uniformly moist. Harvest in early fall when rind has hardened.

Saving Heirlooms - Learn about heirloom plants & Seed Savers Exchange

Vegetables for Drying, Canning, and Freezing

Savor those fresh juicy cucumbers and tangy-sweet tomatoes in midsummer, but preserve part of the harvest and you can also save some of that bright summer flavor for the dark winter months! Gardeners and cooks around the Northwest have helped us choose these favorites for preserving that thrive in our region: meaty, intensely flavored tomatoes for the best sundrieds and sauces; tangy dill and crisp cukes for great pickles, peppers for drying and freezing, and tomatillos for a flavorpacked snack. Fill your pantry or freezer with homegrown produce that abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill!

Our Vegetables for Drying, Canning and Freezing kit may include:

Tomato 'Principe Borghese' - Determinate. The traditional Italian sun-drying tomato. Heavy trusses of small eggshaped fruits with thick, meaty flesh. Limit water late in the season if you plan to dry them. 75-85 days from transplant. CARE: Plant 24-36" apart in rows 3-4’ apart in full sun. Plant grow 3-4’ tall; provide a cage or trellis to support heavy fruit clusters.

Tomato 'First Lady' - Indeterminate. Tasty, round, scarlet 4-6 oz. fruits. Improved version of ’Early Girl,’ with better crack-resistance, disease resistance, and productivity even in less than ideal conditions. 65-70 days from transplant. CARE: Plant 20-30" apart in rows 3-4’ apart in full sun. Plants grow 4-6'; provide a cage or trellis.

Tomato 'La Roma' - Large crops of 3-4 oz. bright red, pear-shaped fruit with few seeds. Meaty fruit is good for canning whole or for tomato paste. 62 days to maturity. CARE: Plant in sunny area in rows 3–4' apart in rows 3’ apart. Fertilize at time of transplant and again when plant begins to bloom.

Pepper 'Big Jim' - Medium-hot, 10-12" tapered fruits are one of the largest of the chile peppers - perfect for Chiles Rellenos. Each plant produces 24-30 pods which tend to ripen all at the same time from green to red. 75-80 days from transplant. CARE: Plant 12-18" apart in rows 24-30" apart in full sun. Keep soil uniformly moist for best production.

Pepper 'Cayenne' - Hybrid, 3-4" long pepper, can be harvested green or let mature to red on plant. These hot peppers can be dried and stored. CARE: Plant in sunny location 18" apart. Can be grown in patio containers. Needs to be fertilized.

Tomatillo 'Toma Verde' - Loads of tangy apple-green fruits appear on bushy spreading plants. The tomatillos are enclosed in a papery husk, which turns tan and splits open when they are ripe. 60-70 days from transplant. CARE: Plant 20-30" apart in rows 3-4’ apart in full sun. Provide a cage or allow plants lots of space to sprawl.

Cucumber 'Alibi' - The versatile cuke - chubby dark green fruits on compact vines are excellent for pickling, salsas, or fresh eating. Pick when 1-2" long for making sweet gherkins, or at 4" for slicing. 50 days from transplant. CARE: Space 2-3’ apart in all directions. Cukes need heat and well drained soil: plant in full sun in raised beds or hills.

Dill 'Fernleaf' - AAS winner - 1992. Grows 18" tall. Compact dwarf dill grown for its leaves and seeds. Produces over a long season. Slow to bolt. Use fresh or dried. Great in borders, containers, or limited spaces. Full sun. Annual.

USDA Complete Guide to Home Canning - Detailed information about canning tomatoes, vegetables, pickles, and more (with recipes)
Freezing Fruits and Vegetables - OSU Extension publication
Drying Fruits and Vegetables - UGA Extension publication

Vegetables for Small Space Gardens

Don’t go without homegrown veggies due to limited time or space! Growing your own rainbow of sun-ripened, full-flavored vegetables doesn’t require a huge plot. If you have sunshine, soil, and water, you can squeeze these compact varieties into a raised bed, plant them in good-sized containers, or even interplant them with your ornamentals. The compact plants rarely need staking or pruning, although vining varieties can be grown on a trellis for a smaller footprint. Even a tiny garden can provide tons of homegrown produce that abounds with flavor and nutrition – with no food miles, no additives, no packaging, and no grocery bill!

Choose a spot where plants receive at least 6 hours of sun per day and you can water them easily. For container gardens, use barrels, tubs, or pots that are at least 6-8" deep to accommodate root growth, with holes in the bottom for drainage. Maximize sunlight and keep plants warm by locating them on the south side of a wall or building, and maintain moisture, especially in containers, by protecting them from wind (use a small fence or low hedge) and watering consistently.

Our Vegetables for Small Space Gardening kit may include:

Tomato 'Legend'- Determinate. Round, red 4-5" fruits are sweet with just a touch of acid and few seeds. World famous hybrid developed by Dr. Jim Bagget at OSU is known for its excellent disease resistance. 70 days from transplant. CARE: Plant 18-24" apart in rows 3-4’ apart in full sun. Bushy plants grow 3-4' tall and need only a short cage or stake.

Tomato ‘Health Kick’ - Determinate. Juicy plum-shaped fruits in the brightest shade of red, due to their high levels of the antioxidant lycopene. Disease-resistant, sets loads of fruit even in average conditions. 70-80 days from transplant. CARE: Plant 18-24" apart in rows 3-4’ apart in full sun. Bushy plants grow 3-4’ tall and need only a short cage or stake.

Pepper ‘Pizza’ - Cone-shaped 3-4" peppers with extremely thick walls are hottest when green, milder when red, perfect for slicing fresh onto pizza or nachos. Big yields on 14-18" plants. 80 days from transplant. CARE: Plant 12-18" apart in rows 18-24" apart in full sun. Keep soil uniformly moist for best production.

Cucumber 'Poinsett' - These dark green slicing cucumbers with small white spines grow about 8 inches long with a diameter of 2.5 inches. Plant 18" apart in 60" rows after danger of frost has passed. Full sun.

Aunt Molly's Ground Cherry- Heirloom from Poland has sweet and tangy flavor with hints of vanilla and pineapple. Use in preserves, pies, fruit salad. 70-80 days from transplant. Care: Plant 3-4' apart in rows 3-4' apart in full sun. Fruits are ripe when the papery husk turns light brown and splits open, & will store up to 3 months in the husk.

Summer Squash 'Portofino'- Heirloom flavor & hybrid productivity! Romanesco type fruits are dark green with pale green ridges, for a pretty star-shape when sliced crosswise. Loads of crisp, nutty squash on compact plants. 55 days from transplant. CARE: Plant 3-4’ apart in rows 5-6’ apart in full sun. Harvest often, at 6-8", for best flavor and continued production.

Squash 'Bush Delicata'- High yields in less space! Creamy white 3" by 8" oblong squash striped with green has smooth, nutty golden flesh. Delicious for pies or just baking and eating from the shell. 80 days from transplant. CARE: Plant 4-5’ apart in rows 6-8’ apart in full sun. Leave on the vine as long as possible, until rinds have hardened. Bring in after the first light frost, before rains.

Acorn Squash 'Honey Bear' (AAS)- Dark green 1 lb. fruits with golden flesh are just right for two servings. Terrific new variety all-around, with sweet full flavor, high yields on compact plants, and resistance to powdery mildew. CARE: Plant 4-5’ apart in rows 6-8’ apart in full sun. Leave on the vine as long as possible, until rinds have hardened. Bring in after the first light frost, before rains. AAS 2009

Pumpkin 'Summer Ball'- Up to 20 round orange 3 to 3 1/2 lb. fruits per compact bushy plant. Great for small gardens or containers. Not a good keeper. 95 days from transplant. Care: Plant 3-4' apart in all directions in full sun. Harvest fruits early as summer squash or let mature to small pumpkins.

Container gardens - How to raise vegetables in containers for small space gardens, from the OSU Extension Service

Salsa Garden

Garden-fresh salsa with vine-ripened tomatoes, crisp peppers, and aromatic herbs is one of the best rewards of homegrown veggies. We talked to cooks and gardeners around Oregon, researched local seed catalogs, even grew them ourselves – then assembled this sampler of some of the best veggies and herbs for salsa-making. These early, adaptable varieties thrive on the coast, yielding basketfuls of brilliantly hued, deeply flavored vegetables and herbs that produce colorful, savory salsas tempting to both the eyes and taste buds. Eat it fresh or can a few jars for later: homemade salsa abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill!

Our Salsa Garden kit may include:

Tomato ‘Mexico’ - Indeterminate. Huge, 1 lb. dark pink fruit with outstanding taste. Makes thick and meaty slices for sandwiches or salads. Vigorous plants produce reliably and generously all season. 80 days from transplant. CARE: Plant 24-36" apart in rows 3-4’ apart in full sun. Plants grow 4-6’ tall; provide a cage or trellis.

Oregano ‘Dwarf Greek’ - Whitish-pink flowers. Strong flavor, unusual growth habit. Needs sun. Excellent for rockeries - 10" tall.

Pepper ‘Gypsy’ - Plant produces heavy yields of 5" long by 2" wide sweet bell peppers. Peppers turn from light yellow to red when mature. Small plant is suitable for containers. Does well in cool and hot regions. Disease Resistant to Tobacco Mosaic Virus. 60 days.

Pepper ‘Jalapeno’ - Very pungent, thick walled, dark green, turns red as it ripens, continuous fruit. CARE: Place in garden 18-24" apart in rows 2-3’ apart. Yield in 70-75 days.

Tomatillo ‘Toma Verde’ - Loads of tangy apple-green fruits appear on bushy spreading plants. The tomatillos are enclosed in a papery husk, which turns tan and splits open when they are ripe. 60-70 days from transplant. CARE: Plant 20-30" apart in rows 3-4’ apart in full sun. Provide a cage or allow plants lots of space to sprawl.

Parsley ‘Italian Plain’ - 75 days. Leaves are flat and rich flavored. Preferred by cooks for its finer flavor.

Cilantro ‘Slow Bolting’ - Use in many Chinese and Mexican recipes. Replant often. Grow in well-drained soil and full sun. 12-15" tall.

Cucumber ‘Alibi’ - The versatile cuke - chubby dark green fruits on compact vines are excellent for pickling, salsas, or fresh eating. Pick when 1-2" long for making sweet gherkins, or at 4" for slicing. 50 days from transplant. CARE: Space 2-3’ apart in all directions. Cukes need heat and well drained soil: plant in full sun in raised beds or hills.

Herbs for Pesto

Most people think of basil when they hear “pesto,” but the word refers to a technique (ground in a pestle), not the ingredients, and terrific pesto can be made with many herbs! So even though this collection wouldn’t be complete without sweet-leafed, tender green basil, we included a few other herbs that make excellent fresh, savory pesto: cilantro, oregano, sage, tarragon, and parsley. From garden to plate in minutes, not days: homemade pesto abounds with flavor and nutrition – but no food miles, no additives, no packaging, and no grocery bill! Time to revive that unused garden plot or till up a sunny patch of lawn and grow it yourself!

Tuck herbs into flowerbeds, create an herb garden, or grow them in containers on a patio or balcony, where you can easily snip a few sprigs for dinner. Choose a spot with at least six hours of sun per day, well-drained soil, and a convenient water source. Herbs need consistent moisture to get established but don’t like soggy soil. Locate plants on the south side of a wall or building to maximize warmth and sun, and maintain moisture by protecting them from wind (use a small fence, low hedge, or old tires) and watering often in sandy soils.

Our Herbs for Pesto kit may include:

Cilantro ‘Slow Bolting’ - Use in many Chinese and Mexican recipes. Replant often. Grow in well-drained soil and full sun. 12-15" tall.

Oregano ‘Dwarf Greek’ - Whitish-pink flowers. Strong flavor, unusual growth habit. Needs sun. Excellent for rockeries - 10" tall.

French Tarragon - Strong anise flavor - the real thing! Try sprigs in vinegar. Dies to ground in winter - mark plant so you don’t lose it!

Sage ‘Berggarten’ - Very choice. The largest leaved culinary sage. Forms compact bush 18" tall. Vigorous.

Basil ‘Genovese’ - Best variety for pesto. Intensely scented. Sweet large leaf basil. Vigorous variety.

Basil ‘Puck’ - Condensed habit and excellent culinary qualities combine to make this variety ideal for growing inside on a windowsill. Keep fresh basil around all year, indoors!

Parsley ‘Italian Plain’ - Flavorful green leaves on 2 ft. tall biennial. Use in Italian & Mid-Eastern cooking. PLACEMENT: Herb or vegetable gardens. CARE: Grows in partial shade in well-drained soil.

Pesto Unlimited - Pesto recipes using basil and a variety of other fresh herbs from your garden

Resources for Oregon gardeners:

Growing Your Own Vegetables - A practical guide to vegetable gardening in Oregon, from the OSU Extension Service
Regional tips - Gardening tips for the Oregon Coast, Rogue Valley, Central/Eastern Oregon and the Columbia River Valley, from the OSU Extension Service
Container gardens - How to raise vegetables in containers for small space gardens, from the OSU Extension Service
Short-Season Vegetable Gardening - General tips about growing veggies in the Pacific Northwest, from the PNW Extension Service
Vegetable Families - Learn about vegetable families to better understand their climate and cultural preferences, prepared by Patricia Patterson for the Lane County Extension Service
USDA Complete Guide to Home Canning - Detailed information about canning tomatoes, vegetables, pickles, and more (with recipes)
Freezing Fruits and Vegetables - OSU Extension publication
Drying Fruits and Vegetables - UGA Extension publication

Recipes

Pesto Unlimited - Pesto recipes using basil and a variety of other fresh herbs from your garden
Roast 'em now, you'll thank yourself later - Roasted tomatoes for sauces and freezing, article by Jan Roberts-Dominguez
Epicurean.com - a great source for excellent recipes
Green Gardening - Ann Lovejoy offers seasonal recipes and menus that emphasize the freshest locally grown ingredients

check back with us for more recipes

Grab & Grow Gardens for the Oregon Coast