Willamette Valley's Allison Inn & Spa

We are on located in the Pacific Northwest in the heart of Oregon's Wine Country. You can find us on Twitter and Facebook, Flickr, & Youtube. You can also read reviews on Yelp or Tripadvisor!
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This place never seizes to amaze us. Beautiful ¡Salud! event at Stoller Vineyards. Thank to all who came and supported! #salud #ipnc #willamettevalley #stoller


We managed to slog through the hot spell last week…grateful that we didn’t have to haul water in buckets from a nearby creek as  access to piped water saved the garden.

From the contents of the walk-in cooler, we are starting to harvest vast amounts of squash. The moral is—use in every dish you can, or let them shine if you so desire. Shall we start bringing in a few squash blossoms now?

While concentrating on squash, who should appear on the scene but cucumbers. We are currently harvesting the pickling and English type. Lemon cucumbers are 7-10 days out. But then… one never knows with cucumbers.

You can use beets and carrots in judicious amounts. They are particularly nice right now, young and tender.

Parsley was promised last week, it got overlooked in the Trials of the Temperature. We have plenty and could easily supply kitchen needs.

We have a small supply of Padron peppers, Gypsy peppers and Jalapenos ripening. Plants are still growing, so more to come. The rest of the peppers    need to turn red or yellow before they are considered ripe. Same applies to the tomatoes. Earliest varieties and smallest are ripening. We should have at least a ½ baking tray ready this week. You’ll have to wait for larger heirlooms another 2-3 weeks. It simply takes time to grow large tomatoes and then to ripen them. Think red not green.

Beans were just forming flower buds when I checked on Friday. I’d say 7-10 days before we actually have any to pick.

Chard is doing what it is supposed to do, grow. We’re picking enough now that the damage from the leaf-miner is minimal. Kale is still under attack from Beetle Bunch. However, their enemies, parasitic wasps and nematodes, are gathering forces and will soon be attacking. There is just a time lag for them to catch up.

Onions and leeks are still great. We can harvest as much as you need.

We’ve pulled the earliest garlic and now drying in the greenhouse. You can use any time; let us know to bring some in on our daily harvest runs.

Micro-greens are out of control. (A common theme in the Garden this week?) They are growing very quickly and don’t hold well at all outside growing    …use them or lose them.

We’ll keep filling giant bins with lettuce. It holds better in refrigeration than in 100 degrees.

See you in your sun hat in the Garden.


This is where we will be next Thursday. Come join us at Stoller Family Estate for the ¡Salud! Summertime event. Visit our FB page for more details. #salud #ipnc #willamettevalley #oregonwine (at Stoller Vineyard)


Our garden priority this week is to keep everything hydrated, including ourselves. As long as they have necessary water, the plants thrive with these long sunny days.

Prepare for the onslaught of the squashes. They were innocent and cute last week. This week they’re starting their bid to take over the garden. We’ll harvest Monday, Wednesday, Friday. If they get particularly vigorous, we’ll pick on Saturday as well.

It won’t be long until cucumbers burst on to the scene. I think they’re a couple weeks out.

We continue to harvest the earliest of the tomatoes & peppers. The upcoming hot temps might delay fruit set for a few days, but that is only temporary. The heat won’t be a detriment to the green fruit. It will continue to ripen nicely.

A few baby beets should be ready this week if you want them. We also have baby carrots ready.

It seems that we can only focus on 1 plant health problem at a time. It is now time for the basil to be pampered. Current plantings are less than stellar. They should be flourishing. Consequently, we’ve planted more and are giving the current plants life-giving fish fertilizer.

We have plenty of parsley right now. It’s easy to fill a 3” Lexan a couple times a week, if you need that much.

Onions are wonderful. They’re still going strong, no dying tips yet signaling that they’ve about reached the end. We will keep harvesting largest ones.

The problem child this week is kale. Well kale isn’t exactly the problem; it’s the flea beetles and aphids that are trying to make kale their home of choice. I’m seriously thinking about yanking the whole lot and giving it a rest for a few weeks. However, since kale is so beloved, we’ll soldier on. We see a lot of Lady Bugs, so hopefully they’ll invite all the family to an aphid feast.

Keep using the micro-greens. They are ready to use in 2-3 weeks from sowing & we’ve been sowing quite a lot.

“Regicide: the killing of a king or queen”. Yes, regicide happened in The Garden this week. We dispatched one of the queen bees and installed another on her throne. Inquiring minds want to know why we would do such a thing since bees are having a hard time without their beekeepers deliberately killing them. The hive of the queen in question was failing to thrive. Their population was low and as a result they weren’t bringing in enough nectar to make honey to get them through the winter. The queen is the driving force of the whole enterprise. If she is failing for whatever reason, the rest of the hive also suffers. So in an effort to save the hive, we replaced the queen. Time will tell if we were successful.

See you in The Garden when it’s cool.  Anna


Week of July 6th 2014

We are spending a lot of time watering this week as the forecast is for hot weather for at least the next 10 days.

The heat may put a “spanner into the works” of our lettuce production, as it prefers cooler temperatures. We’ll keep it well watered and harvest it small.

The reign of the squashes has started. We have a mix of colors and shapes for your chef-ly projects. The quantity to harvest will slowly increase…to have useable amounts this week.

Carrots are baby size, so let us know if you want any that small, otherwise, we’ll simply keep watering and harvest later.

As we get large onions, we harvest them. Same goes for leeks…both look great right now.

Let us know if you’d like more fresh garlic. Soon it will be time to pull it and let dry in the greenhouse.

Chard supply is keeping up with demand.

Kale supply is ahead of demand. Turns out there are only so many ways that kale can be disguised!

We have established a weekly fish fertilizer routine for peppers and tomatoes. We are harvesting green tomatoes when you need them and a few Padron peppers.  By planting some earlier varieties, we spread the harvest over a longer period. We will have a plentitude of tomatoes and peppers in another 4 weeks. I know you’re concerned by the earliness of the tomatoes and their general lack of jungle-ness. It’s a ploy to lull us into complacency. Remember, it’s only this first week of July.  Don’t let down your guard, they’re watching and waiting to flood the kitchen with tomatoes when your back is turned.

Are we even on speaking terms about kohlrabi anymore? I’ll check to see if they are still edible. If not, cream of kohlrabi soup? Kohlrabi smoothie? Kohlrabi facials? Compost?

Cucumbers, beans, beets, celery root, are still a ways from being near harvesting. This should make you very glad, because I foresee a lot of pickling in store for you this summer. Well, maybe only cukes and beans will be pickles.

We also have basil, parsley and micro-greens in useable amounts. Not amounts that will cause you to run us out of the kitchen brandishing roasting forks, just nice usable amounts.

See you in the Garden, when it’s cool.  Anna

Happy Child Yellow Roses in full bloom. #willamettevalley #rose #theallisoninn

Mother Nature is showing off with more #rainbows in the #willamettevalley.

Recognize these friendly faces? If not, then you should come visit us more often! Thanks to our hard working bell staff! 

How are you celebrating #nationalpizzaday ? We went for a manila clam flatbread with crispy pork belly, roasted cauliflower, piquillo peppers, romesco, aged manchego, scallion salad #theworks #theallisoninn

Garden Microgreens to JORY dishes