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Testimonials

This is the most customer-oriented CSA program I've participated in! Liz goes out of her way to solicit feedback, and is on-the-spot troubleshooting any order problems. Online ordering is a breeze, and the fact that I can go away and not pay for unused vegs, as with other CSAs, makes a welcome difference. Nice that they offer Individual Shares, (just enough for two) and can get a 4-week discount. Enjoy the variety of specials - mushroom selection is awesome! Honey is the best I've found, not too cloying and syrupy. Things like Stinging Nettles and Fiddlehead Ferns in the spring are an incredible gourmet adventure.

Keep up the good work!

- Linda Kallal




Local Farms

Cinco Estrellas Farm :: Junction City

Roberto Cruz

Named for Roberto’s five children (Cinco Estrellas = five stars), three of whom work on the family farm, Cinco Estrellas Farm produces over forty varieties of quality, organic produce year-round on 14 acres of land with the help of over 25 years of experience and three large greenhouses.

Cinco Estrellas serves as an integral partner to Agricultural Connections with its year-round production of fresh vegetables, allowing AC to offer produce shares throughout the winter. As the farm expands its winter offerings, utilizing greenhouses and cold storage, so the produce shares will include more variety through the winter months.

With a personable smile, a wealth of agricultural knowledge, and an excitement to provide high-quality produce, Roberto and his son and daughter-in-law, Vidal and Jacey, are a pleasure to work with. Both AC and Cinco Estrellas are excited to continue this endeavor to provide fresh, organic produce to Central Oregon residents year-round. We at Agricultural Connections are grateful for the relationship that has been built, and believe that our partnership will help us continue to move forward creating healthier, happier lifestyles for all involved. From left: Roberto and Eleuterio, Roberto's main farmhand.

What are they growing?

Potatoes – Red, Yukon; Beets – Red; Onions – Red, Yellow; Cabbage – Red, Green; Kale – Green, Italian, Red Russian; Salad Mix; Spinach Mix; Parsnips; Leeks; Squash – Delicata; Parsley – Italian, Curly; Cilantro; Broccoli; Cauliflower; Lettuce – Red, Green, Romaine; Red Butterleaf; Chard; Carrots; Radishes; Bell Peppers – Green, Red, Yellow; Peppers – Poblano, Anahiem, Jalapeno; Green Beans; Cucumbers; Tomatoes – Roma, Cherry, Branywine; Cabbage – Savoy; Garlic; Arugula; Basil; Strawberries; Raspberries; Watermelon

Cada Dia Cheese :: Prineville

Pat & Cher Sullivan

Our family began making cheese on our small dairy farm in New Mexico. In 2009, we relocated to Prineville, Oregon. With a small number of cows and four family members, our cheese operation is completely contained on the farm. We milk the cows, make the cheese and age it -- all in one place. Our method of making cheese is called "seasonal". We milk our herd of Jerseys once a day for 8 months of the year. Our cheese making season begins in April, when the cows give birth, and it ends in November, when the cows' milk production slows naturally. Our twenty-two cows graze 60 acres of irrigated pasture.

We work hard to maintain our grass and cows for health rather than high production. We do not use herbicides or pesticides because grass is the cows' main source of food. A diet of pasture is the reason our cheese is high in omega 3 fatty acids. We're all familiar with the term "omega 3". Why Grassfed is Best by Jo Robinson is an in-depth, easy-to-understand article about the benefits of grass and omega 3. Jersey cow milk has a higher fat and protein content compared to milk from other breeds, and makes a superior cheese. Our cheese includes natural enzymes, which make it easier to digest. Enzymes create the unique flavors, textures and aromas of cheese.

We specialize in hard cheeses from raw milk. Raw milk is simply milk that is not pasteurized. Milk is 99-102 degrees F as it comes from the cow. The milk goes directly in to the kettle without stopping to be refrigerated. We call this process "from cow to kettle". In no time at all, we've got curds and whey! The wheels of cheese range in size from 10 to 20 pounds and are aged in an underground cellar at a constant temperature of 48 degrees F and a humidity of 85%. In the past we have made four types of cheese: cheddar, parmesan, feta and farmstead. Presently, we are making parmesan and monterrey jack. Each is aged for a minimum of 60 days.

Our goals are to produce cheeses of the highest quality from our own milk, and to be an example for other small dairy farms.

What are they growing?

Cheddar cheese, parmesan, jalapeño cheddar, spicy pepper cheddar and feta.

www.cadadiacheese.com

DD Ranch :: Terrebonne

Mike and Diann Duggan

DD Ranch is known throughout Central Oregon as one of the best sources for organic grassfed beef. Simply come by and tast the difference. On top of this, DD Ranch’s location 3 miles east of Terrebonne’s town center offers spectacular views of both Smith Rock State Park and the Cascade Mountains. Take a day or a weekend to come on out and visit as they cater to special events with an abundance of down-home hospitality, beautiful facilities, and of course, the best beef and pork you’ll ever taste. Furthermore, throughout the year depending on the season, you can enjoy beautiful gardens, barbeques under the stars, 5k fun runs, pumpkin patches, hay rides, a Country Christmas, and Music by the Pond. It’s our hope at Agricultural Connections that we can merge our community with theirs and enjoy all that DD Ranch has to offer.

What are they growing?

Grassfed - grass finished, free range, antibiotic-free beef. All natural, antiobiotic-free pork that feed on a grain and alfalfa mix. All grass, grain and alfalfa grown on DD Ranch. Produce: leeks, potatoes, onions, garlic, carrots, turnips, spinach, squash, corn, sunflowers. Raw honey from Central Oregon bees.

www.ddranch.net

Deck Family Farm :: Junction City

The Deck Family & Friends

Deck Family Farm's goal is to "raise healthy, happy animals using organic methods." They respect their animals and the life they provide and have implemented a pasture-based system for raising animals. According to Deck Family Farm: "Pasture raised animals not only live a more stress free life than their confinement fed counterparts but they also grow to provide a healthier meat (see resources)."

Deck Family Farm is a certified organic operation. They do not use synthetic fertilizers, herbicides, hormones or antibiotics.

"Our commitment to you is to raise the healthiest, happiest animals possible and we believe, that in turn, these animals will provide the best nutrition for you and your family."

What are they growing?

100% Grassfed, Oregon Tilth Certified Organic free range beef; pasture-raised, milk-fed, no soy/GMO pork; pastured chickens, egg-layers and turkeys; young, tender 'transitional' lamb; free-range, organic pasture goat; grassfed, egg-laying ducks.

www.deckfamilyfarm.com

Honor Earth Farm :: Eugene

Linda Perrine

Honor Earth Farm is located 10 miles southeast of Eugene, Oregon.  Their farm’s 32 acre orchard is nestled in river bottom soil bordering the Coast Fork of the Willamette River.   The orchard was planted in 1994 to two main varieties:   Casinas, a tan colored, thin-shelled variety; and Willamettes, a medium sized nut with a beautiful red/brown shell looking like the traditional filbert.

Honor Earth Farm values treating the Earth as we would treat ourselves, promoting diversity through both biological diversity on the farm, as well as diversity in the human social arena, and being open about our growing practices and helping other hazelnut growers learn organic methods.

They feed their hazelnut orchard only healthy, organic fertilizers (feather meal, manure, compost tea, liquid fish/kelp), soil amendments, and pest controls.  We’ve placed bat boxes and swallow boxes around the orchard to help with managing the major insect pest, the filbert moth.  They use filbert pheramone traps to disrupt the mating activity of the filbert moth, but supplement the traps with targeted spraying of an organic spinosad bacterial spray.  They are fortunate to neighbor a fruit orchard farm, River Bend Farm that provides diversity and plenty of flowering fruit trees each spring to attract a wide variety of insect life.

What are they growing?

Organic Hazelnuts.

www.honorearthfarm.com


Kombucha Mama :: Bend

Jamie Danek & Michelle Plantenerg

Kombucha Mama exists to brew the purest, most delicious tasting kombucha available.

The Chinese have called kombucha tea the Elixir of Life, Russians have used it to treat cancer, and our families at Kombucha Mama have been brewing it since 1995. Founded in February 2009, Jamie and Michelle wanted to afford everyone the opportunity to enjoy Kombucha. They saw how the kombucha that was being offered was expensive and most people did not enjoy the taste. They also believe in local commerce and see that as the best way to reduce our carbon footprint. So the girls went to work. They started with one SCOBY and a gallon of tea a week. Things grew and soon it became clear that local demand was quickly outgrowing their ability to offer everyone home delivery. Bend's local restaurants and grocers demonstrated their commitment to local business by forging a strong partnership with the Kombucha Mamas. The Mamas are amazed and incredibly grateful for everything that has happened. One gallon a week has turned into thousands of local Kombucha drinkers and dozens of local partnerships that all helped make this a reality. In 2010 Kombucha Mama began selling around the state and maintained their commitment to local business by sharing the business model and helping other women locally brew and offer the elixer to their communities.

What are they providing?

Kombucha: Original and Lemon-Ginger flavors carried by AC.

www.kombuchamama.com

The Last Stand Farm :: Prineville

Kim Kambak & Dennis Kostelecky

The Last Stand Farm raises Ochoco Rose Veal. Their veal is humanely raised according to European Union standards. The meat from their animals is “rose” colored and not white. White veal is inhumanely raised and the coloring is proof that the animal was not allowed to move or develop muscle tissue. The Last Stand bull calves come from Cada Dia Cheese dairy. These calves are the offspring of the fresh cows who are milked for 6 months of the year. (A cow must have a pregnancy to remain “fresh” or with milk.)

The calves are not altered, do not have their horns removed and are never given medication or hormones. They are fed raw milk, which is heated to 102 degrees, twice daily. They graze on organic, biodynamically planted pasture throughout the day and are never confined. When they return to the calf shed at night, they have thick, clean straw bedding to sleep on. Organic veal liver is considered a nutritional boost for persons undergoing chemotherapy. Contact the farm for more information.

What are they growing?

Ochoco Rose Veal

Mt. Hood Organic Farms :: Mt. Hood/Parkdale

John & Brady Jacobsen

The 60 acres of orchards not only provide a scenic foreground for stunning landscapes of Mt. Hood and Mt. Adams, but also offer an insider's view of a working farm that produces 1.2 million pounds and 20 varieties of apples and pears each year. In fact, the Hood River Valley's farms grow 30 percent of the nation's winter pears.
Although the farm dates to the turn of the century (the main farmhouse was built in 1904), John and Brady Jacobson began working the orchards in 1981. Inspired by European techniques and committed to sustainable land use, the Jacobsons undertook an extensi\ve orchard renovation and transition to organic farming that resulted in full organic certification in 1989 - the first farm in the valley to achieve this status. Numerous publications from The Oregonian to the Good Fruit Grower have written articles about the farm, and the BBC and PBS have also interviewed and filmed here.
As better reflects their view of the importance of the integration of the natural landscape and wildlife into their farming practices, and returning to the deeper origins of the organic movement, Brady and John have now become Biodynamic® growers (see certificate). They also take pride in selling directly to loyal customers of the farm, as well as to regional markets, and donate a portion of their produce to School Aid®, a program in partnership with local markets and the Oregon Food Bank.

What are they growing?

Apples and Pears.

http://mthoodorganicfarms.com

 

Mycological Natural Products :: Eugene

Featuring Tophat Mushrooms, Salem; Yamhill Mushrooms, Yamhill; and Rainforest Mushrooms, Eddyville

Owen Rice

Established in 1995, Mycological’s mission is to raise public awareness of the symbiotic relationship between wild fungi, healthy forest ecosystems, and their mutual sustainability.

Mycological is the premier source for fresh and dried wild mushrooms gathered from pristine mountain rainforests in the rugged terrain of the Pacific Northwest. The vast wildlands and mild climate help to create ideal habitats for mushroom growth, providing a cornocopia of delightful, exotic, edible mushroom species almost all year round. The efforts of scores of dedicated foragers has contributed to this region’s worldwide reputation as a favored source for edible gourmet wild mushrooms. In conjunction with foragers, Mycological works with certified organic growers to provide the finest cultivated specialty mushrooms.

Whether sustainably gathered or organically grown, Mycological is dedicated to grade and expertly package the very best quality mushrooms available. With 50% of net profits pledged toward forest conservation efforts, Mycological is commited to environmental sustainability and implementing forest management policies and practices.

What are they providing?

Organic Products: Shiitake, Maitake, Crimini, Portabello. Foraged Wild Mushrooms: Morel, Chanterelle, Matsutake, Porcini Mushrooms and Truffles. Foraged Herbaceous Plants: Stinging Nettles, Fiddlehead Ferns, Miner's Lettuce.

www.mycological.com

Noris Dairy :: Scio

Franz Wenz and Angela Spalt

Currently Noris Dairy is producing cheese. The dairy is hopeful to get back into production of milk, cream, butter, yogurt and more but will be producing only cheese until further notice.  

Noris Dairy supplies quality, organic, farm fresh cheese from their family of 200 Holstein cows that graze on pasture year-round.

During its time making milk, with organic, sustainable farming practices, humane treatment of their cows, and a desire to introduce into the market a product that they can truly be proud of, it is no wonder Noris Dairy was one of the few dairy farms remaining in the Pacific Northwest that bottled, pasteurized, and produced all of their farm-fresh, organic, milk and milk products in one place. Best of all, everything is always guaranteed fresh. Noris, like dairies of old, does not process/homogenize their milk. Homogenization can release harmful fatty acids into our digestive systems. As well it exposes the many beneficial nutrients of milk to UV rays once their protective fatty coatings. This process diminishes the amount of healthy vitamins and nutrients milk can provide to drinkers. Additionally, rather than the standard ultra-pasteurization of today, Noris flash/low-temperature pasteurized their milk (about 20 seconds!) to kill harmful bacteria and immediately cool it to retain as many nutrients as possible. Then, the milk was bottled in glass containers where the natural separation of the milk occurs. Notably, the cream would rise to the top. Give it a shake, drink, and you will instantly taste the difference! Guaranteed farm fresh with pasteurization and bottling occurring at the farm less than three days before you receive it. The only way it might be fresher is if you've got a cow in your backyard!

Helpful Tips:

Milk: Optimal storing temperature for milk is 34 degrees. Milk should always be stored on the top shelf and never in the door. This allows the milk to stay as cold as possible. Remember to shake your milk well before each use. You will notice right away that the cream rises to the top of Noris milk. Remember, because Noris Dairy milk is not processed and does not contain any preservatives or additives, it will enjoy a shelf life of 7–10 days.

Yogurt: Yogurt is made with fresh Noris milk. You will notice right away that it has a very different consistency than commercial store bought products. Noris yogurt uses only fresh live cultures and no preservatives so your product is fresh and healthy.

Cheese: Conventional store-bought cheese is filled with preservatives and additives. These preservatives kill the live cultures of the cheese. This allows for a very long shelf life, however, it takes away the essential nutrients of the cheese as well as the flavor! Noris Dairy cheese is made with our own fresh raw milk.

Butter: Butter may arrive to you freshly processed or at most three months frozen. Butter is made with fresh cream and cream supply varies so processing occurs as supply allows. If you are not planning on using your butter right away, we recommend that you cube it into serving sizes and then freeze what you are not going to use. This will allow you to have butter for a longer period of time and retain the freshness and flavor. Keep in mind that store-bought butter is anywhere from three to six years old - stored in massive freezers before going out to stores!

What are they growing?

Cheese

www.NorisDairy.com

Pine Mountain Ranch :: Bend

Alan Rousseau & Loretta Spahmer

The PMR family consists of Alan Rousseau, partner Loretta Spahmer and their four daughters. Originating in 2000 and specializing in pastured raised meats without antibiotics, PMR animals graze on the highest quality, irrigated, green, rotational pastures. A combination of poultry and livestock fertilize the pasture and maximize the sustainable practices. Animals raised on the ranch include buffalo, yak, Big Horn Dall Sheep, chicken, Moscovey Duck, Heritage Turkey, and pastured eggs. Other products produced in conjunction with PMR practices with shared growers include pastured Rocky Mountain Elk, free range pork, and Flight Pen raised Pheasant and Quail. PMR meats are arguably the tastiest, leanest, healthiest, and most heart-friendly meats grown in the state. Traveling to ten different farmers markets throughout the state every week throughout the year, consumers know that they are always getting fresh meat. Licensed by the State of Oregon, Alan and Loretta operate a poultry processing facility on the ranch to process their own birds, thanking them for their abundance and personally seeing to their quality.

What are they raising?

Pasture Raised Meats: Buffalo, Yak, Elk, Big horn Sheep, Chicken, Turkey, Duck, Pastured Eggs. Free Range Meats: Pork, Pheasant, Quail

www.pmrbuffalo.com

Precious Cargo Seafood :: Bend & Brandywine Fisheries :: Coos Bay

Duncan and Kim Laing

Precious Cargo Seafood Company is now delivering “Fisherman Direct” Alaskan, Pacific Northwest, Hawaiian and Exotic seafood to your door at fantastic prices.

Brandywine Fisheries which docks in Charleston next to Coos Bay, Oregon. All fish from Brandywine Fisheries are line caught then cleaned on the dock, filleted, flash frozen and finally vacuum sealed.

 

What do they Sell?

Fish and Seafood.

www.preciouscargoseafood.com

Sand Lily Goat Farm :: Bend

Patricia Moore

In 1988, Patricia A. Moore and her partner Cheryl Powers purchased 80 acres just outside of the city limits of Bend, Oregon. The property consisted of Ponderosa pine trees, junipers, no road, no water, and no electricity. Today, Sand Lily Farm has more then twenty acres in organic pasture for their South African Boer meat goats. They boast over 100 does and several bucks.

A flock of various breeds of chickens give the farm colorful and organic eggs, as well as meat. Sand Lily Farm is a beautiful and well-managed place, with hawks, owls and bald eagles flying over, deer, coyotes, and the occasional cougar. A peek through the trees of Mount Bachelor just adds to the charm.

What are they raising?

Certified Organic Meats: South African Boer Goat Meat:  Eggs

www.sandlilygoatfarm.com
 

Springbank Farm :: Lebanon

Brian & Michelle O’Driscoll

Springbank Farm is a Blueberry operation owned and operated by Brian and Michelle O’Driscoll who are eternally grateful to Brian’s parents, Paul and Phyllis O’Driscoll for having the vision in the late ’60′s to abandon the suburban cul-de-sac for the great agrarian adventure. Brian and Michelle have three children, and are focused on farm education and finding ways to engage future generations in farming. In the summer, they employ youth to assist with various aspects of harvesting, preparing, and marketing of the fruit.

The O'Driscoll's consider themselves stewards of the 320-acre farm with prime river-bottom soil, hillside forest, and South Santiam River frontage. In cooperation with Lebanon Community School District, they are relocating the historic one-room Reed Schoolhouse onto the farm for restoration. The schoolhouse will be situated near the 1912 timberframe barn that inspired the farm logo.

What are they growing?

Fresh & frozen blueberries, blueberry jam and all-new All-Fruit, No Sugar Added Blueberry Jam

www.springbankfarm.org
 

Tender Greens :: Bend

Gail & Jim Hall

Gail and Jim started Tender Greens here in Bend, OR years ago and have mastered the art of hydroponically growing delicate microgreens, microherbs and shoots all year round. What are microgreens exactly? Well, they are exceptionally tender young seedlings, less than ten days old at harvest, which are typically less than one inch tall and are picked just before you receive them to guarantee freshness. They are most often placed on plates for flavor and visual contrast and can also be enjoyed as a small side salad, a topping for a soup or bread dip, processed with olive oil to create a brilliant herbal oil, or tucked into an exotic wrap. Best of all, they are all plate ready: no waste, no preparation.

Tender Greens uses proven techniques to ensure a reliable supply of high quality products such as integrated pest management, including beneficial insects like lady bugs and lacewings, as well as other controls approved for organic food production.

Besides the varieties listed below, Tender Greens keeps a selection of seeds on hand and trials new varieties for future offerings. So, if you are interested in a variety not listed, don’t hesitate to ask.

What are they growing?

Microherbs: Basil, Carrot, Celery, Chervil, Cilantro, Dill, Fennel, Garlic Chive, Parsley, Shungiku. Microgreens: Arugula, Curly / Presto Cress, Daikon Radish, Merlot Radish, China Rose Radish, Mizuna, Giant Red Mustard, Red Streak Mustard, Pink Kale, Purple Kohlrabi, Silver Turnip, Sorrel, Buckwheat. Shoots, Tendrils & Long Stemmed Garnish: Green Pea Shoots / Tendrils, Yellow Pea Shoots / Tendrils, Yellow Corn Shoots, Azuki Bean Shoots, Kaiware Long Stemmed Merlot Radish, Kaiware Long Stemmed Daikon Radish, Kaiware Long Stemmed China Rose Radish.
 

Timber Creek Farm  ::  Prineville

Billie Estridge

Timber Creek Farm, a 113 acre ranch located along the Crooked River is owned and operated by Billie Estridge. Billie is pleased to bring you lamb born and raised on the grasses of Crook County. She takes pride in the flock and ranch, and raise some of the finest Columbia Sheep in the country, and has done so for over 40 years. The Columbia sheep are a true American breed having a very mild lamb flavor that excels in any preparation.

What are they growing?

Timber Creek Farm offers a variety of retail cuts. A variety of custom Lamb sausages, Lamb patties, Lamb sirloin, Chops, Shanks and more are offered. All items come vacuum-sealed and frozen.




 

Good Earth Farms

Charlie Rich

Good Earth Farms uses sustainable, organic and holistic growing practices to provide you with the freshest, most nutritious produce in Central Oregon.   We grow varieties you won’t find from the industrial food system - heirloom and open pollinated varieties that have evolved naturally over the years with a vast array of tastes, colors, sizes, shapes and always high in nutritional value.  Our goal is to help create a local, sustainable food system that keeps us healthy, preserves our natural resources, supports the local economy and tastes great!  You will find our produce at some of the finest restaurants in the Bend area, at Paradise Produce Stand on Century Dr and at the Northwest Crossing Farmers Market from 10 AM to 2 PM on Saturday during the Summer Season.

What are they growing?

Lettuce, kale, swiss chard, spinach, arugula, carrots, peas, beans, onions, cilantro, broccoli, beets, cabbage, cilantro, tomatoes, potatoes, squash, peppers and maybe some corn and a few juicy melons!


www.goodearthfarmsbend.com

SLO ::  Seasonal Local Organic Farms

Tom and Rachel

Our dedicated partnership runs this small business in Lane County, Oregon in the hopes of providing a positive alternative to the globalized industrial food system. We are dedicated to slow, incremental growth, expanding as appropriate and as we are able. The number one rule on the SLO Farm is “No Rushing”.  Food forms the foundation of our lives and we have chosen farming as a means of making a healthy, honest living. Now in our sixth year of operating as SLO Farm, we have focused much of our time educating ourselves in Organic Fruit Production.  We are land stewards of two small farms in the vicinity of Eugene, Oregon:

The Seavey Loop Orchard is home to 200 productive and diverse fruit trees spread over 13 acres; the diversity of this orchard allows us to harvest fresh fruit June – November. This orchard is a major renovation project that’s just coming to fruition. We cultivate annual crops in small to medium sized fields at this site as well.  The Kizer Creek Orchard, a beautifully situated apple orchard near Cottage Grove, twenty-two miles from the Seavey Loop Orchard. This 1 acre intensive apple orchard’s isolation from agricultural production keeps the fruit almost entirely disease and pest-free.

What are they growing?

Apples, Pears, Asian pears, Plums, Cherries, Grapes, Quince, Blackberries, Strawberries, and Raspberries.

www.slofarm.wordpress.com

Greenwillow Farms

We have always been committed to quality on our farm. As a matter of course we have done what we could to lessen our impact on the environment.    "Since 1992 I have been questioning why we did not grow food in the Willamette Valley. In 1997 I started campaigning hard to convert to organic food production" said Willow.  As consumers we wanted to support the local economy.  Being concerned about our health and environmental impact, we wanted to purchase our food from local growers and were surprised at how little was available.  As a farm we wanted to get our local product to local consumers.  We found most consumers did not want whole grains but were very interested in milled products, so we bought a small mill and decided to take the plunge. In order to comply with regulations concerning milled products we had to separate the milling facility from the farm.  We have learned a whole lot about grains and flours, and we are still learning even today. We have been pleasantly surprised by the positive feedback from top chefs and bakers.

Our Goals are to maintain the highest quality standards for our products, to provide the best customer service possible, and to promote an inclusive workplace and help the community.

What are they growing?

Grains, oats, wheat berries, bran and more.

www.greenwillowgrains.com

McKenzie River Farm

We are a small, diversified family farm growing high quality, tasty food for ourselves and our local community. We are in our 16th season at our present location, and always organic. We sell our produce from our farm stand, which is open year round and right off the McKenzie Hwy, just past milepost 23. You can also come get the goods from us at the Lane County Farmer's Market on Tuesdays and Saturdays, in Bend at the Northwest Crossing Market on Saturdays, and sometimes at the Springfield Farmer's Market on Friday afternoons. We also have a Crop Share (aka CSA) program for our neighbors in the McKenzie Valley. Come by and say hello!

What are they growing?

Snap peas, Beets, Kale, Lettuce, Carrots, Green Onions, Broccoli, Cauliflower, Cabbage, Blueberries, Raspberries, Plums, Green beans, Tomatoes, Cucumbers, Strawberries, Sweet Corn,  Peppers, Eggplant, Peaches, Artichokes, Garlic, Melons, Apples, Pears, Onions, Brussels Sprouts, Rutabagas, Turnips, Winter Squash, Pumpkins, Salad Mix, spinach, Frozen Blueberries, Eggs, Honey, and Dried Fruit.

www.mckenzieriverfarm.com

Rainshadow Organics

Sarah Lawrence

Rainshadow Organics is a market garden located at Lawrence Farms where we have farmed and gardened for twenty-five years.  We are located fifteen miles Northeast of Sisters, Oregon.   We grow dozens of varieties of certified organic vegetables, herbs, berries, and flowers on 27 acres. All of the crops we grow are distributed within 50 miles of the farm through a CSA program, to local restaurants, and farmers market.

We are dedicated to growing healthy food in a sustainably organic way.  Our family farm is operated by ourselves and our only daughter who grew up on the farm. We are proud to provide our community with locally grown food that is good for the people and our land.

In a land of zero frost free days and searing heat we can’t wait for you to behold the fruits of our bounty.  We raise heirloom vegetables and heritage breeds that are adapted to our harsh high desert climate, but we also have a passive four-season greenhouse for winter and early starts and we are building a larger season-extending greenhouse.  We are certified organic with transitional land as well and use only sustainable practices, no chemical pesticides, fertilizers, or herbicides.

Our soil fertility is built with composted horse manure from a barn where we sell our hay.  We also employ our chickens and an army of worms who supply castings for worm tea that we inject into our irrigation system.  We foster an intricate ecosystem with companion planting, nutrient cycles, flowers, bees, riparian areas, crop rotation, and undisturbed native desert.  We also plan to raise oil seed to press as a food product for local restaurants, then retrieve and recycle it to run our vehicles on the waste vegetable oil.  We pride ourselves on looping our nutrients and resources into our community and back to our land.

What are they growing?

Vegetables of all sorts, Wheat, Eggs, Meat, and more.

www.rainshadoworganics.com

Kalebaugh Family Farms

Travis and Heidi Kalebaugh

Travis & Heidi have been married for 25 years and have 4 children.  Our oldest daughter married a wonderful young man this summer and moved to southern California.  Our next oldest daughter graduated from Whitworth University, June 2011, and is living at home helping on the farm as well as working for a neighboring ranch. Our oldest son is studying at University of Idaho and is a Junior, Pre-Vet major.  Our youngest son is still at home, homeschooling, and enjoying life on the farm.

We have three wonderful Jersey cows that keep us in fresh milk year round.  We offer herd-shares for those that like to enjoy the milk with us.  We recently harvested our second crop of hard-neck garlic.  We have chosen garlic to raise for a cash crop but also dabble in other veggies, spearmint, and have 4 wapple trees.   We use organic practices for all our food crops and pasture.

What are they growing?

Garlic

http://www.kalebaughfamilyfarm.com

Small Farmers Project

Seven families own the Small Farmers Project. We formed our group and created our cooperative farm plan in 2008 as participants in a local non-profit, Huerto de la Familia, (The Family Garden) a partner of Heifer International. The organization provides low-income Latino families the opportunity and instruction to grow their own food in community gardens, and to create micro-businesses related to agricultural products.

The Small Farmers Project specializes in organic blackcap raspberries and both day-neutral and June-bearing varieties of strawberries. They sell strawberries to local food businesses and cafes, at our Eugene farm stand, and by u-pick. We sell our blackcap raspberries through Organically Grown Company. We plan to grow mixed vegetables and ethnic crops in the future.

What are they growing?

Blackcap Raspberry jam and products

http://www.smallfarmersproject.com

Groundworks Organics

We are located on ninety certified organic acres just north of Eugene, Oregon along the Willamette River. This is our eleventh season growing a wide variety of specialty fruits and vegetables for sale at farmer's markets and through our Community Supported Agriculture (CSA) program. Wholesale deliveries to Eugene and Portland twice weekly also supply many of the areas best restaurants and markets.

What are they growing?

Salad Mix, Red Beets, Walla Walla Onions, Green Zucchini, Artichokes, Red Gold New Potatoes, Green Cabbage, Rainbow Chard, Strawberries, Red Leaf Lettuce, Cucumbers, Celery, Carrots, Green Onions, Cherry Tomatoes, Basil, Mixed Zucchini, Bunched Spinach, Chioggia Beets, Sangre Potatoes, Beefsteak Tomatoes, Red Peppers, Romano Beans, Fresh Shallots, Corn, Salad Mix, Anaheim Peppers, Cilantro,
Broccoli, Heirloom Tomatoes, Cantaloupe, Little Gem Lettuce, Choi, Baby Spinach, Red Russian Kale, Celeriac, Purple Broccoli, Canadice Grapes.

www.groundworkorganics.com