Orchards Hidden In Washington

Part of our Washington guide.

Washington’s orchards are scattered across diverse growing regions, from the Okanogan Valley’s apple rows to the Columbia River’s cherry and pear groves, many of them century-old operations that welcome visitors for u-pick and farm tours. The following sections detail specific orchards, fruit varieties, and the best times to find them.

Washington

Wild blackberries thrive across Washington’s forests and trails, offering free foraging from late July through September. Look for thickets along sun-dappled paths in the lowlands west of the Cascades; the sweetest berries appear in August. Pick away from roadsides and confirm land access before harvesting.

Century-Old Apple Orchards

Washington’s oldest apple orchards date back more than 100 years, still producing Honeycrisp, Granny Smith, Fuji, and Gala varieties. Many of these farms in the Wenatchee Valley and Okanogan region offer u-pick from late August through October. The high desert climate—warm days, cool nights—creates the crisp texture and high sugar content that made Washington the nation’s top apple producer. Some orchards press fresh cider on-site during harvest season.

Columbia River Fruit Orchards

Along the Columbia River, orchards grow apples, cherries, and pears in a microclimate shaped by the river’s moderating effect. Warm days and cool nights allow fruit to develop intense flavor. Many farms in the Columbia Gorge area open for u-pick cherries in June and July, followed by pears and apples in September and October. The region’s volcanic soil adds minerality to the fruit, a detail noted by growers who have worked the same land for generations.

Okanogan Orchards

The Okanogan Valley, in north-central Washington, is known for apple and cherry orchards set against sagebrush hills and pine forests. The town of Pateros hosts several u-pick operations where visitors can harvest Rainier cherries in June and July, and apples from August through October. Some farms offer hayrides and farm stands selling honey and cider. The valley receives less rain than western Washington, so irrigation from the Okanogan River sustains the crops.

Skagit Valley's Heirloom Vegetable Farms

Skagit Valley’s heirloom vegetable farms preserve varieties that predate industrial agriculture, such as Brandywine tomatoes, Chioggia beets, and Glass Gem corn. The valley’s rich alluvial soil and marine climate allow a long growing season from May to October. Several farms offer farm stands and u-pick for vegetables and flowers, particularly in the town of Mount Vernon. The Skagit Valley Tulip Festival in April highlights the region’s agricultural heritage, though the heirloom farms operate independently of the tulip fields.

Cascades

Apple orchards in the Cascade foothills benefit from mountain runoff and cool air that slows ripening, producing fruit with concentrated flavor. The area around Leavenworth and Cashmere features orchards that have been in operation since the early 1900s. Visitors can pick apples from mid-September through October, and many orchards offer fresh-pressed cider and baked goods. The mountain views from the orchard rows are a draw in themselves, with autumn foliage adding color.

Yakima Valley Hops - Washington's Beer Secret

Yakima Valley grows roughly 75 percent of the hops used in American craft beer, with varieties such as Citra, Simcoe, and Mosaic dominating recent plantings. The harvest runs from mid-August through September, when the bines are cut and the cones are dried in oast houses. Several hop farms offer tours, and the Yakima Valley Hop Festival in August celebrates the crop with tastings and live music. The region’s arid climate and deep volcanic soil are ideal for hop cultivation, a practice that began here in the late 1800s.

Cascade Foothills

Apple cideries in the Cascade Foothills press fruit from local orchards, producing both traditional and heirloom ciders. Many of these operations are small, family-run businesses that offer tastings and tours. The cider-making process involves pressing apples from September through November, then fermenting for several months. Some cideries use a blend of sweet and tart apples to balance flavor. The tasting rooms are open year-round, but the best time to see the process is during harvest season.