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The Stewart brothers’ philosophy about sustainable agriculture is that it all starts with how the farmer cultivates the soil.

Their prime technique for growing their organic fruits is soil fertility, and their “secret” lies in their extensive compost facility. They produce over 2,000 tons of compost annually, collecting organic waste from their own packing and processing facility as well as from other local, organic, family-owned farms and processors.

The story of Columbia Gorge Organic Fruit Company goes back to 1975, when Cheryl and Ron Stewart sold their California dry-cleaning business and bought a 95-acre orchard in Oregon’s renowned fruit-growing Hood River Valley, 60 miles west of Portland. They had no farming experience, but wanted to pursue Ron’s dream of a successful, diverse, organic orchard.

For years, Ron was the only organic farmer on the National Commission for Small Farms. When he died in 2003, his sons Ronny and Jimmy took over the farm.

“Pretty much ever since we were little kids we have been on this farm working with our family,” Ronny says.

The two brothers now grow 58 varieties of organic apples, Asian pears, cherries, nectarines, peaches, plums, blackberries, and other fruits on their 200-acre property.