Valley Flora Farm

VALLEY FLORA FARM

• POSITION: 1 APPRENTICESHIP 

• FULL TIME (32-40 hrs/week) 

• APPROX START/END DATES: 4/1 - 12/1

• LOCATION: Langlois (Southern Oregon Coast)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes.

• ON FARM VISIT REQUIRED? Yes.

• LANGUAGES SPOKEN: English. Spanish.

Valley Flora Farm is a diversified produce farm located 2 miles outside of the small town of Langlois (population 300) on the southern Oregon coast. We own 90 acres in a beautiful, quiet river valley, 4 miles inland from the Pacific. Of that acreage, 40 acres are upland forest, 30 acres are in pasture, and the remaining 20 acres is rich river bottomland where we cultivate over a 100 varieties of annual and perennial vegetable crops, berries (strawberries, blueberries), grapes, herbs, flowers, and an extremely diverse orchard (apples, pears, plums, Asian pears, quince, cherries). The farm is nestled in a special microclimate where cool-weather crops thrive, but where we also have warmth enough to grow eggplant, sweet corn, peppers, and tomatoes outdoors - in spite of our proximity to the ocean.

We’re surrounded by natural beauty, with numerous coastal rivers running undammed from the coast range to the sea; uncrowded beaches; wild dunes and forests. The farm is 20 minutes from the picturesque coastal towns of Port Orford (to the south) and Bandon (to the north). We’re five miles from Floras Lake, an epicenter of kite and wind-surfing. There is also nearby mountain biking, surfing, hiking, fishing, and horseback riding. Floras Creek, which runs the entire length of the farm, offers numerous summertime swimming holes and wintertime salmon spawning grounds.

Valley Flora’s production is highly diversified, and so is our marketing. We distribute our food via four distinct sales channels:

Community Supported Agriculture (CSA): we operate a 130-member CSA from June through December during our main season, and a 60+ member winter CSA January to May.

Farmstand & U-Pick: We have a bustling onsite farmstand that’s open from May to December, and a busy strawberry and flower u-pick that’s open to the public from June through October.

Direct Sales: We harvest and pack orders for local stores, co-ops, and restaurants year-round.

Foodbanks: Thanks to an Oregon Foodbank grant and some awesome local partnerships, we distribute produce to four local foodbanks and community fridges every week.

The farm is deeply dedicated to ecological farming principles and practices, and strives to be as climate-forward as possible. We adhere to all the standards, rules, and principles of organic production but are not third party certified. We practice reduced tillage, have an unbridled passion for cover crops and biodiversity, and we do everything we can to minimize our carbon footprint and avoid waste. We’re a mixed power farm, relying on a combo of tractor power, human power, and draft horse power (Jack and Lily are Zoë’s team of Belgian/Morgan draft horses who work in harness on the farm). Our farm infrastructure is powered by a 12kW solar array that sits on the roof of our barn and runs our greenhouses, walk-in coolers, irrigation pumps and more.

We typically have six folks on our crew during our main season (some part-time, some full-time), from late April through December. In the winter, we work a scaled-back schedule, employing 3-4 employees who stay with us year round but reduce their hours in the winter months.

Zoë has been farming for over 20 years, first as a hired hand on farms in Massachusetts and California, then as the crew manager at Sauvie Island Organics near Portland. In 2008 she returned to Floras Creek, where she was born, to start her own farm business in collaboration with her mother (Betsy) and sister (Abby), who both grow produce on the same family land. Abby grows salad greens and melons and manages the orchard. Betsy focuses primarily on greenhouse production of peak-of-summer crops (tomatoes, peppers, basil, zucchini). Zoë and her crew round out the rest of the production, from artichokes to potatoes to strawberries to broccoli (and much, much more). Together they market collectively as Valley Flora. With fifteen years in business, the farm is thriving and ever-evolving.

TRAINING AND EXPECTATIONS

Every person at Valley Flora is a crucial, invaluable part of our team. We all work hard, often 8-10 hours per day during our summer peak. The Apprentice(s) usually start in April/May and work full-time through October with us. By the end of October things ease up a bit and we reduce hours slightly for November and December. 

We “train-by-doing,” so there is training built into every day, particularly when new employees are diving into a task for the first time. We always try to ensure that our crew members feel confident and capable before being set loose solo on a project, so new employees spend a lot of time working alongside our seasoned crew and mentors first. 

Because our farm is so diverse, we rarely get stuck in a single task for too many hours, which helps mix up the physical and mental demands of the job. That said, it is very physical work, with certain seasonal peaks (for instance, harvesting the heavy storage crops of fall, or the intense weekly transplanting of spring/early summer). To help build strength and physical health, we train our employees not only in farming techniques, but also in proper body mechanics (we rely heavily on a set of body weight exercises called Foundation Training to keep our backs healthy and strong). 

The Apprentice will work as a member of the field crew on all manner of tasks involved in operating a diversified produce farm:  

Daily harvest for our 130-member CSA, farmstand, and direct sale accounts. The farm grows over 100 different crops, each requiring its own technique, tools, and skill set for harvest. Valley Flora has a long-standing reputation for putting out high quality produce and we strive to uphold that. We’re sticklers for quality and consistency, so Apprentices are taught standard bunch size, standard weight, and quality control for every single crop in ever-changing conditions. Simultaneously we need Apprentices to achieve these standards while moving as efficiently and quickly as possible, ultimately aiming to meet our established baseline harvest rates (which we have established for every crop on the farm through many years of data collection). It is a steep and challenging learning curve that requires keen attention to detail, fast and nimble hands, and a willingness to accept and integrate constructive feedback throughout the season. We are at core a commercial operation (not a hobby farm) and hustle is part of every single day.

Post-harvest handling: Washing, processing and packing the 100+ crops we grow and harvest, for four distinct sales channels, including CSA, farmstand, direct sales and foodbanks. Similar to harvest, the wash/packout process is distinct and unique for each crop and changes with each season, as well as with daily weather conditions. Apprentices will learn post-harvest handling skills that rely on our dunk tank, wash table, sorting tables, dry curing room, and two climate-controlled walk-in coolers. You’ll learn to use various scales, different wash techniques, specific packout techniques, and be trained in the selection of appropriate packaging materials, standards, and organization. Everyone receives annual food safety training.

Weekly Fieldwork: These tasks include transplanting, fertilizing, trellising, mowing, weed control, pest management, irrigation, and plant care. Apprentices will be trained in operating the equipment necessary to perform these tasks safely and efficiently, including mowers, weedeaters, wheel hoes, oscillating stirrup hoes, collinear hoes, Japanese hand weeders, drop spreader, bed shaper and mulch layer, flame weeder, pressure washer, hand truck, manual transmission flatbed pickup, and utility trailer. 

Weekly Delivery:  The Apprentice will be trained in the safe driving and upkeep of our Sprinter van to deliver produce to wholesale customers and CSA pickup sites. They will learn how to pack the van efficiently and strategically for deliveries, ensuring that the produce is transported safely and can be unloaded in the proper order. 

U-Pick Management. The Apprentice will be responsible for overseeing flower and strawberry u-pick operations one or two days/week. This includes setting up the u-pick stand, communicating and interacting with customers to orient them to the u-pick system, answering questions, and being a public-facing farm ambassador.

Farmstand Management: The Apprentice will manage our biweekly farmstand, including packing orders, setting up the farmstand display, selling produce, and tending the till. Our farmstand manager is a very public-facing role, involving lots of interaction with the public.

QUALIFICATIONS

Our ideal applicant will:

• Have previous outdoor physical work experience

• Be reliable, honest and kind

• Have strong communication and listening skills

• Have a keen attention to detail

• Have a strong awareness of efficiency and know how to hustle.

• Have a good sense of humor 

• Be equally comfortable and productive working on a team or independently.

• Be calm and adaptable in the face of the unexpected.

We don’t require previous farming experience but a passion and deep curiosity about sustainable agriculture is very useful. Applicants should be in good physical condition, capable of safely lifting 50 pounds, and able to squat, bend and kneel for prolonged amounts of time over an 8-10 hour work day. Ability to drive a stick shift is VERY helpful, since our primary farm truck has a standard transmission.

We strive to be a warm, fun, welcoming workplace where our sense of team is paramount. To that end, it’s super important that new employees are team-oriented, but they also need to be able to work independently and productively on their own (there are plenty of tasks that crew members tackle solo throughout the week).

We are all constantly striving to improve ourselves, our efficiency and the farm’s productivity - so good problem-solving skills, innovative creativity, humility, and critical thinking are exciting traits in a Valley Flora applicant.

COMPENSATION / ACCOMMODATIONS 

The starting wage is between $13.50 and $15/hour, DOE. We work closely with our local Small Business Development Center, which offers a three month On-the-Job Training wage subsidy for new hires. Applicants who qualify for that program will start at $15/hour. Otherwise, new hires typically start at the local  minimum wage (currently $13.50/hour), with a wage reevaluation after 6 weeks to assess the possibility of a mid-season performance-based raise. 

Additionally, all employees have access to farm produce, and between June and December get a weekly CSA share from the farm, valued at $950+/season. Employees also have unlimited access to “house” produce (seconds or grade B produce that doesn’t meet our sales standards), as well as gleaning opportunities throughout the season. For employees who complete the entire season we always aim to give an end-of-year bonus, calculated based on the farm’s profitability and the number of hours worked. The farm will also cover half of an Apprentice’s RFC tuition if they complete the season.

We do not currently have housing available at the farm. Local housing options are somewhat limited, however we are well-networked in the community so it’s very possible that we could help a new employee find housing. 

There is limited cell service, depending on the cell carrier. There is Wi-Fi that is available to everyone on the farm.  

EQUITY AND INCLUSION

Since its inception our farm has been a bilingual, diverse workplace. We speak in English and Spanish, and make a concerted effort to ensure that language never leaves anyone out of the loop. We are owned and managed by women, and we make our absolute best effort to give everyone on our team opportunities to take ownership of various aspects of the farm and to feel appreciated for their invaluable contribution to the farm. Tasks are typically divvied up on the crew based on what people are excited to work on and never along gender-biased lines. We actively solicit input and feedback from the crew to make sure that the farm is being managed in a way that feels good, fair, inclusive and respectful. 

Being a small farm, our crew is very familial, which gives us a lot of opportunity to grow and learn together in wonderful ways. Valley Flora is committed to open, non-violent communication and does not tolerate any form of bigotry, racism, sexism, homophobia, transphobia, or discrimination, ever.

Valley Flora farm crew.

https://www.valleyflorafarm.com/

https://www.facebook.com/people/Valley-Flora-Farm/100080052982397/

https://www.instagram.com/valley.flora/

Little Wings Farm

Little Wings Farm

• POSITION: 2 APPRENTICESHIPS 

• FULL TIME (32-40 hrs/week) 

• APPROX START/END DATES: April - Oct/Nov

• LOCATION: Eugene (Southern Willamette Valley)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Preferred.

• LANGUAGES SPOKEN: English.
  

Little Wings Farm has been thriving for 6 years and is operated by partners Rosie and Adam. The farm is Certified Organic and grows a wide range of vegetables and fruit for two primary market channels. These include a 200 member CSA (Cropshare) and a vibrant Wholesale market consisting of natural food stores, restaurants and local food hubs. There is a mix of both tractors (gas and electric) and hand work for cultivation and the farmers take care during soil prep to minimize tillage to what is necessary while using alternative and creative means in the process. The farm does not use single-use plastic mulch in its production.The crew consists of 7 folks with half of them part-time. 

The farm is located 6 miles North of Downtown Eugene just outside of the Urban Growth Boundary at the end of a gravel road. It is bordered by the Willamette River where they swim almost every day of the Summer. Little Wings grows on about 12 acres on 3 different pieces of property all adjacent to one another leasing ground from two of their neighbors who have grown to become like family. The area around the farm offers easy access to hiking, boating, fishing, biking, etcetera. It is a convenient commute for employees who want to live in town while working on the farm.  

Rosie has been farming for nearly 18 years, having worked for 5 different farms where she gained the knowledge and experience to run her own successful farm business. Throughout this time, she has organized and managed various farm crews, learning how to maintain a smooth flow of productivity while still having fun. Her passion is growing high quality food and building community on and off the farm while doing it.

Adam has been farming for almost 10 years, working for two other farms before starting Little Wings. His focus has been on soils, cultivation, irrigation, and pest and disease management.  He is stoked to be honing skills such as plumbing, wiring, welding, and carpentry and taking on projects like designing irrigation systems and modifying farm equipment to improve the farm operation. He also thrives on working with a team of positive hard working people.    

“Often, we reflect back on why we started our own farm, rather than continue to work for others and it came down our desire for a positive work culture (which puts the humanity back into the workers) and an environmental ethic that we felt was missing on other organic farms (namely the growing practice of single use plastic as a primary tool for weed suppression). We knew that if we wanted to work on a farm that carried these two principles we would have to start it ourselves.”  

Going into their 7th season, Rosie and Adam have also come to realize that running a successful and profitable farm business was also a very important ethic that is often overlooked when thinking about producing organic vegetables. After working 12-16 hour days during the first 5 years of farming, it became essential to value their own time monetarily. They also see how important it is to pay their employees competitive wages so that they feel motivated to work hard and stay engaged in farming. So, the farm’s profitability is something they are constantly reassessing.  However, it isn't their only metric of success. They also look at their lives and the lives of their workers to determine: Is the work interesting and fun? Do we have enough time off to enjoy our lives off of the farm? Are we growing anything that is exceptionally hard on our bodies that we can give up? 

TRAINING AND EXPECTATIONS

We are a highly diversified vegetable and fruit farm which means the work is always changing. Because of our smaller crew size each person on our crew ends up doing and learning a little bit about everything going on. We approach each job as a learned skill and have proper and efficient techniques for each job on the farm. It is exceptionally important that our crew maintains an openness and curiosity for learning and mastering each skill we teach. 

The job entails sowing seeds and caring for plants in the propagation house, preparing beds for planting, fertilizing, planting beds, weeding and plant care (like trellising or pruning), irrigation (drip and overhead), harvest, and washing, packing wholesale orders and personalized CSA boxes, sharpening tools, general tool care, and organization and storage of materials on farm. 

There will be opportunities for Apprentices to learn how to use some crucial equipment on our farm as well. This includes: BCS walk behind Tractor, Kubota 50 HP Tractor, Flame Weeder, Jang Seeder, and Vacuum Seeder. 

Each week brings new crops harvested, new tasks to be performed and new challenges based on weather conditions. The work can be physically difficult at times but in general it is more about building stamina and the ability to move quickly. It is important that an Apprentice is able to stay alert and be mentally present with the task at hand, the rest of the crew and their general surroundings. 

We offer days off to our crew members throughout the season. We ask that they schedule these at least 2 weeks in advance and coordinate with the rest of the crew so no 2 people are off at the same time. Apprentices will be able to accrue 1 hour of paid time off for every 40 hours worked. 

We will begin each task with Apprentices with a tutorial on how we want it to be done, the skills that will be needed, the end goals, and tips on how to perform the task most effectively. We will then check in regularly to see if anything has come up for them or if we need to make any adjustments. It is essential that the apprentice is open to receiving and applying our feedback on any and all tasks and that they can effectively communicate their questions and concerns about the task. Apprentices will be working alongside the owners at times as well as alongside other experienced employees. During these work sessions we will encourage questions and dialogue about the project. We will also be conducting regular check-ins with each Apprentice. Our hope is that each Apprentice will gain skills and independence to be able to work without supervision and will be able to take on new skills and responsibilities as the season progresses. 

COMPENSATION / ACCOMMODATIONS

Compensation includes: 

$15-17/hr. 

Paid Time Off - Accrual Rate of 1 hr for every 40 hrs worked 

Farm Produce 

Other Perks for Fun: 

Themed Dress-Up Days 

Mid- Season Crew River Float 

End of Season Pizza Party and Awards

No housing offered. We are located very close to Downtown Eugene. There are a lot of rental options in and around Eugene. 

QUALIFICATIONS

We are seeking a motivated, positive, and hardworking person. They should have the following: 

1. A basic understanding of vegetable crops and have a familiarity with growing them. Although formal farm experience is not required, it is preferred. 

2. Has experience with and has thrived when doing physical activity in both a work setting and in recreation.

3. Openly communicates and maintains a curiosity when receiving constructive feedback or directions. Our farm has a culture of clear and consistent communication. Each crew member gets a hand held radio to use throughout the day to ask questions, make decisions, and clarify directions. 

4. Has experience and loves working in a team setting. This means having an awareness of others around them and seeking to assist others with tasks when appropriate as well as knowing when there are “too many cooks in the kitchen” and it’s time to personally move on from a task. 

EQUITY AND INCLUSION

We foster a welcoming and open culture on our farm where we encourage communication and dialogue. We have regular check-ins to ensure each crew member is having a positive experience and can have safe spaces to communicate their needs. We will be offering a physical dropbox on the farm (which can be anonymous) for any comments or questions that the farm owners will review regularly and address. 

When possible we donate food to local nonprofits in town and pop-up fundraising events. We also accept EBT payments for our CSA program. 

Adam and Rosie.

www.littlewingsfarm.com

@littlewingseugene

Winter Green Farm

WINTER GREEN FARM

• POSITION: 3 APPRENTICESHIPS 

• FULL TIME (40 hrs/week) 

• APPROX START/END DATES: May - November

• LOCATION: Noti (mid-Willamette Valley)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Video conference is acceptable.

• LANGUAGES SPOKEN: English. Conversational Spanish.

Winter Green Farm is owned and operated by Chris and Shannon. Our farm is nestled in the foothills of the coast range about 25 miles from Eugene and 40 miles from the Oregon coast.  The farm is about 100 acres, and we lease 34 acres down the road as well.  The closest town that offers basic amenities is Veneta which is five miles away.  

Our farm enterprises include a CSA (500 members), 3 farmers markets a week, direct wholesale to stores and restaurants, plus wholesaling to schools, Organically Grown Company and a small grass-fed lamb operation.  We grow 22-25 acres of mixed fruits and vegetables a year that are certified organic by Oregon Tilth. We also use biodynamic farming methods.  We practice a six year rotation where our ground is mixed vegetables and forage production for our animals for three years, and then a beef herd managed by neighbors is on the farm for 3 years. We make all of our own compost on-farm which is our main source of fertility.

We have an average of 20-25 people on payroll during the year.  Apprentices would work closely with harvest managers as primary mentors. We grow a variety of fresh market vegetables and most are hand harvested, although we do have specialized mechanical harvesting equipment. Most of our tillage and cultivation is mechanized and done with tractors.

Winter Green Farm was founded in 1980, has been certified organic since 1984, has had a CSA since 1992. Chris came to the farm in 1995 with no agricultural experience, a degree in biology and a commitment to help make the world a better place.  His initial role on the farm was to help process medicinal herbs. He then went on to become the irrigation person. As his passion grew and knowledge base broadened, he was given more and more responsibility on the farm.  In 2008 He and his wife Shannon were given the opportunity by the other owners to partner in the farm and in 2015 they purchased all of the assets and secured a long term lease to run the vegetable operation on the farm. 

Chris helped teach the Urban Farm at the U of O in the late 90’s.  He has run farm crews, led field trips for Trout Unlimited, and taught and trained employees on a variety of tasks on the farm. Shannon was an Apprentice at Horton Road Organics in 1999 and then stayed on to help with their Apprenticeship program for 3 years afterwards.

TRAINING & EXPECTATIONS

We are looking to teach people production agriculture. They will take part in planting, harvesting, and processing of fruits and vegetables.  Depending on experience and aptitude they may also get to take part in tractor work and other equipment operation.  Depending on experience and desire to learn, Apprentices will be exposed to record keeping, fertility management and  food safety protocol.

Apprentices will be given all the training they need for tasks that they are asked to do.  Ideally they would work on average 40 hours a Monday through Friday.  If someone is interested in doing farmers markets, their schedule would be adapted so they would work on Saturdays and still average 40 hours/week.  Farming is hard work. An Apprentice should be able to work hard at an efficient pace during all types of weather. Time off is honored if scheduled in advance (unless for urgent needs).  Apprentices will get paid sick time as well.

We provide instruction by explaining, showing and working with the skill being instructed on.  The people learning the task are given goals and techniques that we have worked on over the years to make the job more efficient , safe and less taxing on the body and mind.  They will be given the chance to ask questions and work on their own after hands-on instruction is given.  We follow up a couple of times after the training to make sure that the skill has been acquired and that the person is reaching their fullest potential at that skill.

COMPENSATION & ACCOMMODATIONS

We start all crew workers at $15.00 hour. Workers are given a 50 cent raise after 250 hours of employment and then raises are given based on hours accrued after that on July 1st and January 1st.  Bonuses are given at the end of the year if the farm is profitable. We give paid time off after the first year of employment. Every employee is given paid sick leave (up to 40 hours a year) and if necessary can get paid family leave as well.

Apprentices will receive a ½ share of our CSA and are able to access other farm produce as well.

We give each employee three pairs of work gloves when they start. They are also assigned rain gear, a harvest knife, and shears for the duration of their employment at the farm.

No housing is provided. Our farm is pretty rural so finding housing in the immediate area is difficult but not impossible.  We are aware of some rentals in our area and if we hear of openings we will share with folks.  A large part of our work force lives in the Eugene area and carpool to the farm.

Cell service is spotty on the farm. We do have Wi-fi at our office on the farm if needed.

QUALIFICATIONS

People with previous farm experience would be ideal but not necessary. 

Someone with the attributes listed in the ‘Training & Expectations’ section above would be a huge plus.  

EQUITY & INCLUSION

We believe that workers have the right to meaningful work, fair treatment, and decent compensation.  We are eternally grateful for the love and care that our employees invest in our farm.  In a very real way, our farm is the manifestation of the energy of our workers.  Many deep relationships have developed over the years at the farm, among workers and between workers and owners. We see our workforce as our farm community and look forward to supporting this important aspect of our farm.
Just as Winter Green Farm’s ecosystem exists within a global ecology, so does our social activity exist within a broader community and societal context.  We believe that supporting local community organizations, specific cause related endeavors, and certain agricultural organizations are important.  Similarly, we believe that by opening the farm as a place where members of the community can support us, we help strengthen the bonds of community and help heal the rural/urban divide.

Shannon and Chris.

www.wintergreenfarm.com

PCC ROCK CREEK LEARNING GARDEN AND FARM- FULL FOR 2024

PCC ROCK CREEK LEARNING GARDEN AND FARM- FULL FOR 2024

• POSITION: 1 APPRENTICESHIP

• PART-TIME (13 hrs/week, split between 2 sites on Portland Community College campus)

• APPROX START & END DATES: 3/1 - 12/1

• HOUSING NOT OFFERED 

• LOCATION: Portland 

• VEHICLE REQUIRED? No.

• ON FARM VISIT REQUIRED? Yes.

• LANGUAGES SPOKEN: English. Intermediate Spanish, Elementary Swahili.

Rock Creek Farm:

The farm is located in a corner of the PCC Rock Creek campus and it consists of a main barn, cattle lab barn, and 30 acres of pasture. The main barn houses the horses, cattle and sheep and has a classroom. The cattle lab barn has a squeeze chute and alley system for handling and doctoring cows. Although the farm is in the corner of campus and feels fairly remote, it does get a decent amount of visitors on a daily basis. 

The main purpose of the farm is to support the college’s Veterinary Technology program. Students in the program take two large animal classes where they learn how to provide basic medical care for livestock using the animals residing on the farm. We sell a small number of lambs in the spring and calves in the fall (this year we had 30 lambs and 3 calves). We have two John Deere tractors used for seeding and mowing pastures. We practice rotational grazing in spring, early summer, and fall using temporary electric fencing. We practice humane, low stress livestock handling. The farm employs 3-4 part time employees year round. Employees work mainly on weekends and holidays, with occasional weekday work. 

Farm manager Avery has worked on a variety of farms over the past 15+ years. “I have some experience in vegetable production but most of my farming has been with livestock including cattle, horses, sheep, goats, alpacas, pigs, and chickens. The PCC Rock Creek Farm has existed for about 30 years and I have been the farm manager here for 4.5 years. I am experienced at operating equipment including tractors, mowers, skid steers, etc. and knowledgeable about basic livestock medical care. I have years of experience with kidding/lambing and I am a certified sheep shearer. I believe strongly in humane and low-stress livestock handling. I am interested in regenerative agriculture and I love teaching others about farming, as well as learning as much as I can. I have a masters in Ag Science and am working on a doctorate in Ag Education.”

Learning Garden: 

Portland Community College is the largest higher education institution in the state of Oregon. The Rock Creek Campus rests on 250 acres of  Tualatin Kalapuya land in Washington County, 20-30 minutes outside of downtown Portland. The Learning Garden is nestled near the main buildings on campus and consists of 3.5 acres with 50 fruit trees, 50 blueberries, grapes, brambles and many fruits and vegetables. Our campus is also home to wooded trails, the riparian habitat surrounding Rock Creek, a large recreational public park with sports fields operated by Tualatin Hills Park and Recreation District, as well as the 5 Oaks Museum. 

The Learning Garden produces thousands of pounds of food each season, which are primarily donated to the food pantry on campus. We rely primarily on hand work, but also keep a new BCS walk-behind tractor just in case! We are no-spray, practice extensive cover cropping and are moving towards the production of our own usable compost. Our farm crew is always in flux - we have volunteer hours 9am-1pm Monday-Friday and we meet whoever is volunteering where they're at and re-prioritize based on inclusion. 

The Learning Garden in its current iteration was established in 2012. Miriam has served as the Rock Creek Campus Learning Garden Coordinator since 2017. She ran her own 8-acre farm from 2011-2016, co-owned/operated a 25-acre production from 2006-2011, and worked on other peoples' farms from 1999-2003. She is interested in seed-saving, seed stories and the dignity of all living creatures.  

TRAINING AND EXPECTATIONS

Farm: 

On a daily basis, the main tasks to be done are feeding and watering livestock including cattle, horses, sheep, goats, pigs, and chickens. In the spring and fall we graze rotationally, so Apprentices will learn about rotational grazing and putting up temporary electric fencing. Apprentices will learn basic livestock handling and basic medical care including administering injections, oral dosing, deworming, trimming hooves, etc. In the spring, we shear the sheep and Apprentices will get to be a part of that process and learn the basics of shearing. Apprentices will learn how to operate tractors and attach various implements. Apprentices will learn about the basics of managing a farm such as record keeping and maintaining a budget. 

This position will have approximately 6 hours per week of work on the farm. Of those 6 hours, 3-4 hours will be working/learning with the primary farmer during the week, and 2-3 hours will be working solo on the weekends to feed the animals. The weekday schedule can be flexible and will be created in coordination with the primary farmer, and the weekend schedule will be created quarterly in coordination with the current farm employees. Time off requests given at least two weeks in advance will be granted. 

Teaching skills through demonstration and working alongside the apprentice will allow me to provide instruction and training, specifically for the bigger tasks beyond feeding, such as trimming sheep hooves and moving cows. Once the Apprentice feels comfortable with the daily farm tasks, they will have autonomy to work on their own. Avery will always make myself available for questions and check-ins. A more formal check-in/meeting can occur monthly, or more frequently based on how the apprentice is feeling. 

Learning Garden: 

Crop-planning is collaborative. Greenhouse work begins in Feb. We plant, cultivate, harvest, wash and deliver food together. Efficiency does not dictate here! However, Miriam can offer insights based on her 15 years of production experience. 

Our production is highly unpredictable because of our ethic of working in community, where building trust and creating learning opportunities are valued more highly than task completion. That said, because the majority of work is by hand, it is possible and probable that work will be physical and conditions may not always be easy. 

The goal is to co-create a schedule that allows for 3-4 hours of labor in partnership, 2-3 hours of solitary labor pursuing a special project, and 45 minutes to an hour a week for check-ins, questions, and reflection.                                                                                                              

QUALIFICATIONS

• Willingness to learn, honest communication, reliability, and attention to detail 

• Considerate communication skills 

• A genuine delight for people and plants

COMPENSATION AND ACCOMMODATIONS 

Farm and Learning Garden:  

$15.45 per hour 

The Apprentice can attend on-farm community education classes for free. Also available is: a share in the harvest, seeds and entry into the PCC hiring system and diverse community of students, staff, faculty and campus neighbors. 

The PCC Rock Creek site  is located in a semi-urban area of Portland with various options for housing close by. There is low-cost housing in the area, and the campus is served by public transportation. 

EQUITY AND INCLUSION

Farm:

The farm is open to visitors and everyone is welcome here. PCC has a diverse student population and the farm is a place for students, staff, and the surrounding community to come and interact with the animals and ask questions. 

Learning Garden: 

As LG coordinator Miriam has been building relationships for years with colleagues in Accessible Education and Disability Resources, the Dreamer Center, English for Speakers of Other Languages, and so many other departments on campus. This has guided the direction of the garden and created a welcoming space for everyone who wants to be in the garden. 

Avery Tompson, Farm Manager PCC Rock Creek

Miriam, Learning Garden Coordinator

https://www.pcc.edu/rock-creek-farm/

https://www.pcc.edu/sustainability/on-campus/rock-creek/rock-creek-learning-garden/

Thimbleberry Collaborative Farm - FULL FOR 2024

Thimbleberry Collaborative Farm- FULL FOR 2024 

• POSITION: 1 APPRENTICESHIP 

• PART TIME (20-30 hrs/week) 

• APPROX START/END DATES: 4/15 -5/15 to 10/1-11/1

• LOCATION: Boring (PORTLAND CHAPTER)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Ideally.

• LANGUAGES SPOKEN: English. Some team members speak conversational Spanish.

2023 was our first year of production on this land, and we’ve been experimenting with no/low-till strategies for growing our annual vegetables to great success. This means there is a lot of hand work, including weeding, harvesting, and removing plants at the end of their cycle to leave roots in place whenever possible. Though we are not certified organic, we do not use pesticides or herbicides, and take a “from the soil up” approach - meaning we aim to build the appropriate soil biome for plants to thrive in using natural methods, and aim to keep the soil growing plants or in a protective cover as much of the year as possible. We are in the beginning stages of learning about the soil food web and how we can support this biome, and look forward to any experience or knowledge a potential apprentice can contribute. We believe farming is a constant learning experience that should be fluid, so we adapt our methods on a daily basis to account for the needs of the plants and those of us who tend them. In the winter, our fields are partially cropped to late-fall and over-wintered vegetables, cover crops, and partially covered with compost and tarps to ensure we have fertile ground ready to be planted in early spring. We have  newly-established perennial native plantings along our learning garden, as well as a small stand of mature blueberries and various herbs bordering our in-ground and raised beds. Finally, we have a mature orchard featuring apples, plums, pears and cherries, which we plan to refurbish in 2024 to better utilize the crop for our programs. 

So far, our farm crew consists of one full-time farmer (Drew), three staff on harvest and transplanting days as needed, a part-time farm assistant, and additional support from board members and volunteers during work parties and other events. 

We are a 501c3 nonprofit organization, and our produce is provided at no cost to the recipients through donations to local food pantries in east Multnomah county, as well as through a farm-to-table meal delivery program that we piloted this year. With this new program, patients of Wallace, a medical clinic in Rockwood, received weekly meals prepared and delivered to them by Milk Crate Kitchen, a non-profit production kitchen. We also set up a weekly, free farm stand onsite at the clinic where patients received fresh produce to take home. Our educational programs are constantly growing, so field trips and workshops involving school-age children as well as adults are a regular occurance on and off the farm. Finally, we have 6 laying hens and 1 rooster, which we hope to incorporate into the fertility plan of the farm by utilizing manure and “chicken tillage” of cover crop residue, as well as their pest management capabilities. 

We are situated on 5 acres just outside Boring, Oregon - 30 miles east of downtown Portland, 57 miles from Mt. Hood, and surrounded by some of the best natural beauty and recreational opportunities in Oregon. Approximately ⅓ of an acre of our farm is in no/low-till, mixed annual vegetables, and another acre is planted to boysenberries which are currently leased and managed by a nearby Organic certified farmer. We have a large learning garden with several raised and in-ground beds, as well as perennial native plantings, blueberries, and herbs, as well as a small, mature orchard of apple, plum, pear and cherry trees. There is a large shop which contains our packing/storage/refrigeration, a seed propagation greenhouse, and a home which serves as our office/communal kitchen/meeting space. 

Drew is the primary farmer/Farm Operations Manager at TCF. We are a small team of just 1 part-time and 3 full-time employees (plus an awesome Board of Directors), so on any given day each of us may be helping out in the field, learning garden, orchard, or supporting each other with other tasks not directly related to growing food. Though TCF was established just 2 years ago (2023 being our first season on our current land), Drew has 10+ years of farming experience, having previously owned my own CSA/market farm south of Eugene, Oregon, where he also grew using natural methods but with a more traditional tillage approach. Drew noticed that repeated tillage had a very detrimental effect on the soil and thus the crops, but didn’t have the resources needed to implement some of the exciting no/low-till methods we use here at Thimbleberry. He believes that farming and tending plants comes naturally to most people, so his general philosophy is that there is no “right” way to do something. That being said, through repeated trial and error he has developed preferences for how to approach tasks, and will expect anyone helping on the farm to utilize these techniques unless agreed otherwise. We have found that it is easy to become myopic in farming, so we encourage questions about the “why” of any given task or technique. Generally, we find farmers to be some of the smartest, most ingenuitive people around, and have no doubt that we can learn much from even the greenest thumb. We value direct communication, consistency, punctuality, hard work, laughter/fun, and camaraderie amongst the staff and community that surrounds us at TCF. One of our favorite parts of working at the farm is our weekly staff meal, prepared mostly with ingredients from the fields! 

TRAINING AND EXPECTATIONS

Apprentices will primarily be involved in the day-to-day physical operations of the farm, including, seed propagation, transplanting, weeding, cover crop establishment/management, drip irrigation installation and management, harvesting, washing/packing/delivering produce, small machinery/hand tool operation (BCS walk-behind tractor, mower, weed whacker, stirrup hoes, shovels, etc.), compost production, chicken care, record keeping, and various other tasks related to the smooth operation of the farm. Occasionally, Apprentices may support other staff in activities such as field trips, workshops, or tabling at farm stands/farmer’s markets/events. In addition, Apprentices have the opportunity to engage in aspects of the non-profit side of the farm, such as supporting fund-raising events like our annual harvest celebration or community nights facilitated by local businesses. Much of the farm management aspect of the farm such as crop-planning, seed ordering, and budgeting is done during the winter months, so exposure to learning experiences in these areas will be limited, though time can be set aside to discuss these aspects if desired. Since we are not a typical “market” farm, experience in the retail, direct to consumer aspects common with many small farm operations such as farmers markets and CSA programs won’t be provided, though our farm-to-table program will provide experience in setting up a farm stand and interacting with other nonprofits serving the community. 

Typical start time is between 8-9am Monday-Friday, depending on the required task, and will generally end by 4:30pm, with Monday/Wednesday/Friday being harvest days and therefore requiring the most support. We do not generally work more than 8 hours on any given day. The majority of a prospective apprentice’s time will be spent supporting harvesting, washing, weeding, and transplanting crops. Essentially, every day is a “training day” in the sense that through repetition and working side-by-side with the Farm Operations Manager, the Apprentice will gain a thorough understanding of the day to day operation of the farm. Detailed training in other aspects of the farm will be determined through our regular check-ins and identifying gaps in knowledge or proficiency in real time. Questions about processes and techniques are encouraged to ensure work can be done safely and efficiently, and that the Apprentice ends the season with as comprehensive an understanding as possible. 

Time off requests will be granted within reason and with 2 weeks advance notice, to ensure the workload can be covered by existing staff. At this time, we are unable to offer paid time off, and will need to limit time off to sick days and shorter duration absences. However, we are flexible and happy to work with prospective Apprentices to find a consistent schedule that works for everyone. 

Occasionally, Apprentices may be asked to support staff during other activities that occur during irregular work hours, such as weekend volunteer days, evening events, etc., or in non-farming related events such as community workshops or field trips. These activities are an important part of TCF, and are integral to our function as a non-profit, educational farm serving the surrounding community. 

Most instruction and learning will be through hands-on application of farming techniques in day-to-day operations. Support such as reading materials in specific areas such as soil test interpretation, low/no-till techniques, etc., will be provided throughout the season when appropriate. Regular check-ins with the Farm Operations Manager and/or our Executive Director will help narrow in on prospective areas of mutual growth and development, and additional support and time to focus on filling knowledge gaps will be provided. Depending on hourly availability, Apprentices may attend weekly staff meetings to stay engaged with overall operations when appropriate. Drew will be working closely with Apprentices on a daily basis in the field, so there will be ample opportunity to ask questions, explore and deepen technical abilities, and work together to ensure all learning goals are met. Regular evaluations and feedback will be provided on a mutual basis, both formally and informally. 

COMPENSATION / ACCOMMODATIONS

We can offer $16/hour and access to food from the farm. We would also reimburse for RFC tuition. 

Local housing options in case a placement is coming into the area and needs housing: Rentals in Portland are fairly expensive and can be difficult to come by, and would require a commute of 30 minutes to an hour, depending on location. The surrounding community of Boring may be somewhat limited as well due to its smaller size, but nearby Gresham may provide more affordable options and a quicker commute. 

QUALIFICATIONS

Generally, a farm apprentice here at TCF needs to have a strong work ethic, good communication (direct and respectful), be punctual, and have an ability to be flexible and self-motivated to jump in and support wherever they are needed. An ability to work outside in various weather conditions, as well as tolerate days consisting mostly of physical labor and some repetitive tasks are essential. Consistency and attention to detail, as well as a desire to learn through trial and error are a benefit, and a desire to support our under-served community members is essential. A good sense of humor and ability to have fun while we work is one of the core values here at TCF, as well! 

EQUITY AND INCLUSION

Equity and inclusion are at the core of our values and mission at TCF. Every aspect of our physical farm and learning garden space was created with accessibility in mind; From our semi-raised, permanent bed systems in the row crop area, to the permanent raised and ADA accessible beds and traversable paths in our learning garden, we’re making continuous improvements to ensure access for everyone. As collaboration is a key aspect of our organization, we treat each person we come in contact with as a potential partner/teacher and valued voice in the co-creation of our farm and the greater food system we inhabit. Our mission to increase access to free/affordable, healthy food for low-income, underserved communities is the guiding principle that ensures we are making the greatest impact on food justice and security that we can as a small organization. Partnerships with local schools and organizations that are already working to support these communities increase our potential to help create a strong and lasting network that can bolster existing efforts towards these goals. Undergirding everything is a sense of humility and openness to new ideas, perspectives, and educational opportunities. As a staff, we’ve incorporated weekly readings and film screenings in order to educate ourselves about the current and historical issues facing the various cultural communities that make up East Multnomah County, especially issues related to food systems and agriculture. We use what we learn in these weekly discussions to shape our programs, design our educational curricula and crop plans, inform our relationship-building efforts with community partners, as well as our team recruitment efforts, and more. Finally, we acknowledge that lived experience is a crucial component in an individual’s desire and ability to contribute to the work of food justice, and weigh it equally with other considerations when reviewing applicants for all positions within our organization. 

Drew

www.thimbleberrycollaborativefarm.org

Saur Farming

SAUR FARMING

• POSITION: 1 APPRENTICESHIP 

• FULL TIME (40 hrs/week) 

• APPROX START/END DATES: mid April - mid Nov

• LOCATION: Hood River (Portland Area)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Strongly preferred.

• LANGUAGES SPOKEN: English.

Anastasia and Ben started Saur Farming in 2011 just outside of Hood River, Oregon. After four seasons we moved up the valley to Parkdale, where we have been farming since. We farm on 10 acres; 2 acres in veggie production, 2 in pasture, and 5 in forest. We provide produce and cut flowers to our local thriving Farmers Market, a small CSA, and to many restaurants and wholesale customers in the area. 

Our goal has been to build healthy community through healthy soil and food. We farm using organic methods but are not certified. Cover crops, compost, and ecological habitat projects help to maintain soil health and biodiversity.

We use draft horses for many tasks around the farm including soil preparation and cultivation, compost and manure spreading, forest management, etc. We also use a BCS walk-behind tractor for mowing and final bed preparation.

Our fields of veggies are farmed intensively using much hand work. We are a detail oriented farm crew that strive to do good work; we value clean rows and high quality crops. In order to make a living farming, us and our crew must be efficient in all we do; working intently, smartly, and quickly is the name of the game. 

TRAINING AND EXPECTATIONS

Our crew members will be doing nearly everything on the farm, including  soil and bed prep, transplanting, trellising, weeding, harvesting, manure management, wash & pack, etc. We do not require previous experience, but we do require that staff come with an attitude that is ready to learn and continually progress in their skills and tasks. You will learn a ton about organic systems, small scale efficiency, and the thousand day to day tasks it takes to run a small vegetable farm.

Our staff does not work with the horses on a daily basis, but they do interact with them at times throughout the season. 

The work will be full time during the main season (May through mid November), with possible part-time work before and after. Expect lots of manual labor: lifting, carrying, bending, shoveling, etc. Staff needs to be able to lift and carry 50lb bags repeatedly. We work outside all day long throughout the season, so being able to work joyfully in all weather is essential. We are a small, tight crew where each member is a large part of what makes this farm function and if staff doesn’t show up for work the entire farm suffers. We can accommodate some time off requests, but that should be the exception not the rule, come ready to work.

Training and teaching will consist of daily morning meetings, in field instruction, as well as weekly check-ins to ensure the apprentice is understanding the week’s work. You will be learning from the farmers as well as our crew leader. There will be monthly ‘classes’ for bigger picture teaching that will address the seasonal dynamics of the farm and general organic farm practices. We love to teach and encourage our staff to ask questions and be inquisitive. 

We also have seasonal employee reviews where we give feedback on job performance as well as provide time to listen to each staff member. 

We take ‘field trips’ throughout the season to either do something fun or to go check out other farms in the area. We work hard but laugh a lot and have a great time. You will feel like family by the end of the season.

COMPENSATION / ACCOMMODATIONS

Starting wage is $15.50/hr with reviews and probable raises throughout the season. We also offer bonuses throughout the season based on performance, and an end of year bonus for those who finish out the season. 

No housing offered. Housing in this area can be challenging (expensive), but we do know a lot of people in the area and can help to find something.

QUALIFICATIONS

Apprentices must have good communication skills, stable mental health, the ability to follow directions and take feedback (not always positive). Attention to detail, good physical abilities, and an overall pleasant demeanor and good attitude is mandatory. You must work well with a team and show up everyday with a desire to learn and do good work. 

Communication is a key component for how our farm is run. We communicate our expectations and instructions and expect our crew to be communicating with us. 

EQUITY AND INCLUSION

Farming on a small & sustainable scale often attracts people from different backgrounds and marginalized communities, everyone is welcome here.

Anastasia and Ben.

Saurfarming.com

Sunbow Produce- FULL FOR 2024

Sunbow ProducE- FULL FOR 2024

• POSITION: 2 APPRENTICESHIPS 

• PART TIME (20-25 hrs/week) 

• APPROX START/END DATES: March/April-December

• LOCATION: Corvallis (Willamette Valley)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes.

• ON FARM VISIT REQUIRED? Yes.

• LANGUAGES SPOKEN: Spanish, English. Fully fluent in both. 

We grow certified organic (OTCO) fruits, vegetables, pulses, and herbs through a customer direct e-newsletter and online store. We sell at the Philomath Farmers Market and provide weekly distribution through Linn-Benton Food Share through two channels. We practice a model of stewardship regarding soil, water and land use. Much of our field work is done by hand but we do use tractors for field prep, mowing, harrowing, tillage (spading, rototilling), spreading mulch, moving compost, and some weeding. We teach and encourage ergonomic practices to keep our bodies in good working condition. We do not employ mechanical harvesting, it’s all by hand with the exception of potatoes. Our fertility program includes deliberate rotations, cover cropping, mulching with leaves, and using minimal purchased inputs. Our farm crew consists of Yadira and Nate plus two to three part-time employees and occasional work-trade helpers who are compensated with our farm currency, Sunbacks. We have a comprehensive liability insurance policy and carry workers comp insurance. Our business is licensed in Oregon, we do not distribute out of state. 

We have two locations. The main one is at Sunbow Farm, a 14 acre property located on the outskirts of Corvallis and Philomath. We farm between 3-5 acres at Sunbow depending on the year. There are fields, 6 high tunnels, an orchard, a lot of wildlife habitat, a few old barns and some old crumbling out-buildings. There’s a house, a bathroom building, a market room and a pack/wash area as well as a cob structure. Four people reside here, including us. 

The other location is in Philomath in a residential area. It’s approx 3 acres that are gated and fenced and is part of a larger residential plot managed by the owner. Our leased zone includes a greenhouse and access to the fields.

Sunbow Farm was established in 1972, we took on management and created Sunbow Produce in 2015. We’ve both been farming between 10-12 years including some volunteer work and internships/apprenticeships. Before we became farmers, Yadira worked in a social justice/social services agency and Nate worked for the State of Washington. We came to this farm independently and met here. We’re devoted to organic and regenerative practices, and are certified by both Oregon Tilth and the Real Organic Project. 

TRAINING AND EXPECTATIONS

● All-season growing techniques in high/low tunnels: bed prep, annual crop planting, harvesting, and maintenance of crops and infrastructure. 

● Perennial crop harvesting and maintenance 

● Soil conservation and water management; irrigation techniques; water catchment 

● Dry farming techniques 

● Wildlife conservation and coexistence; pest management in an organic operation; agro-ecological practices 

● Field work: weeding with tools and by hand; harvesting; prepping beds for transplanting; transplanting, planting; clearing beds; setting up protection (low tunnels, bird netting, etc.); installing, maintaining, moving, and removing irrigation; seeding cover crops 

● Highly diversified crop production, identification, and management 

● Consumer-direct marketing techniques and farm stand/farmers market work

• Time management/efficiency/work pace

 ● Harvest, wash and pack skills

● Food safety standards and management 

● Equipment and infrastructure maintenance 

● Possible tractor operation depending on the person 

● Small equipment operation (weed whacking, root washer operation, water pump problem solving) 

● Seed saving 

The first 4-6 weeks will be hands-on training with one or both of us. Independent tasks will be assigned after a successful training period. The work week will change with the seasons but is likely to start with two days/week and expand to up to 5 days/week. Lunch times will be 60 minutes regardless of the time of year.

Slower season: exertion is expected to be medium high with decent pace. Labor is medium. Harvest, wash, pack and deliver orders twice a week; field work two to three days a week. Minimum of two consecutive days off can be expected during the slower parts of the season. 

Busy season: exertion is high with a fast pace. Labor is heavy, a lot of repetitive work and heavy lifting. Farm managers work 7 days/week. 

Harvest, wash, pack and deliver three days a week; field work three days a week; farmers market and farm stand once a week. During the months of August-October harvesting becomes part of daily field work and is performed by all crew members. All crew members are expected to be present for all shifts during the busy season with the exception of illness. 

On excessively hot days, there will be unpaid time off during the hottest part of the day. Schedules will be adjusted in order to avoid heat stress but still get work done. This may mean early starts and late endings.

Evaluation will be based on performance, consistency, availability, and reliability. We will provide hands-on training, engage in frequent discussion, and provide opportunities to practice. Daily feedback will be given during the training period. In-person check-ins will be done as needed but minimally, at three and six months. We encourage apprentices to let us know when they need to discuss progress, interests, etc.

COMPENSATION / ACCOMMODATIONS

$14.20-$16/per hour to start, depending on prior experience. A weekly produce stipend of $30, plus additional access to produce seconds when available 

Occasional farm-ily meals and gatherings will be offered but are not mandatory.

Access to personal growing space as long as there are no conflicts with time and resources (watering schedule, tool use, etc.) 

The farm will pay for up to $100 for local workshops per apprentice.

Successful completion of the apprenticeship could lead to a management or crew boss position with us. 

We provide basic equipment (tools) required for work and have loaner rain gear and rubber boots depending on shoe size.

No on-farm housing is offered, but we are more than willing to help find affordable housing within our community (with people we know and trust). 

QUALIFICATIONS

• Enthusiasm, eagerness, and self-respect. Curiosity, resourcefulness, and grit. Drive, desire to learn, desire to excel, attention to detail, investment in the operation (emotional, not financial), food systems interest, food, land and social justice. Excellent communication skills, good boundary setting. 

• Applicants must be able to: 

• Lift 50 pounds safely and regularly 

• Follow directions 

• Ask questions 

• Spend extended periods of time doing repetitive work such as standing, crouching, kneeling, etc. 

• Understand how to work safely around a tractor, within old buildings and crowded spaces. Be willing to get dirty 

• Use equipment as directed and utilize suggestions for best ergonomic practices Respect all crew members 

• Problem solve 

• Avoid using violence, both physically and verbally 

• Avoid using alcohol, drugs (including marijuana) and cigarettes during work shifts. Arrive sober, free of any intoxicants and fully functional to all assigned shifts. Arriving incapacitated in any way will not be tolerated as it could be a safety issue.

EQUITY AND INCLUSION

We welcome everyone, and do our best to engage with people positively and directly. We’re an equal opportunity employer, and are reasonable people who respect others and expect the same. 

We host Growing Ancestral Roots, a BIPOC organization of growers, providing them a high tunnel to further their efforts and grant them access to other parts of the farm during the main season. We connect people who have been disadvantaged and are looking for land access to resources and opportunities whenever we can. 

We provide hands-on job training to young adults who have disabilities through a school district program. 

We acknowledge that Oregon was home to Indigenous people well before white settlers arrived. 

We often find ourselves having open discussions about the intersection of race, class, history, policy and access. 

Yadira and Nate.

www.sunbowproduce.com

FOOD For Lane County Youth Farm- FULL FOR 2024

FOOD For Lane County Youth Farm- FULL FOR 2024

• POSITION: 2 APPRENTICESHIPS 

• PART TIME (30 hrs/week) 

• APPROX START/END DATES: March - Nov

• LOCATION: Eugene (Willamette Valley)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? No, we are located close to public bus line.

• ON FARM VISIT REQUIRED? Preferred. Will make accommodations if required.

• LANGUAGES SPOKEN: English. Several of the staff speak some Spanish, but none are fluent.

We are a program of FOOD For Lane County (FFLC), the regional nonprofit food bank in our area. FFLC is a well respected and innovative organization with the mission of “Reducing hunger by engaging our community to create access to food”.  On the Youth Farm, we  cultivate 5 acres of diverse vegetable crops as well as approximately 70 mature fruit trees (apples, pears, Asian pears,plums), strawberries, thornless blackberries and a young blueberry patch. We are not certified organic, but we use all organic methods. We have two small tractors that we run on biodiesel that we use for discing, tilling, bed shaping and mowing.   Most other work on the farm is by hand, including transplanting, weeding, harvesting, and post-harvest handling.  We grow winter cover crops, and create our own compost.  Approximately half of our produce is delivered to the FOOD For Lane County warehouse for distribution through our network of partners to those experiencing food insecurity in our county.  The remainder we sell through a 170-member CSA, and an onsite produce stand on Saturdays, which includes an on-line store.  We also grow vegetable, flower and herb starts for two very large plant sale fundraisers each spring.

Our primary farm crew consists of a Farm Supervisor (20 years on staff), a Field Coordinator (11 years on staff), an Outreach Coordinator (4 years on staff) and an Assistant (1 year on staff), who work from mid-January-early December.  During the main growing season, we hire up to 16 teens to participate in a part-time work experience and job skills program where they attend classes and are trained to do farm work as well as operate our farmstand.  Some of our stellar youth are in leadership positions and return for up to 4 consecutive seasons. Our Gardens Program Manager oversees the program.  We also host numerous volunteer groups and individuals at our farm each year, which creates a dynamic and unpredictable element to our crew size on certain days of the week. Overall, our crew each day can range from 4-25 people, depending on the time of year.

The Youth Farm is located on a 10 acre site within Springfield city limits.  The land is owned by the local school district and is surrounded by single family homes, duplexes, apartment complexes and a city playground.  We share the land with a separately managed community garden as well as a garden project connected to Springfield School District. The only facilities on site are storage sheds, including several shipping containers, roofed, open-air structures, two walk-in coolers, and several high tunnels with over 16,000 square feet of growing space.  We are close to city bus lines and bike routes, and both downtown Springfield and Eugene are a 10 minute drive away.  The neighboring town of Eugene is a large college town with plenty of entertainment and recreation opportunities, including bike paths, fairly close-in hiking trails, lakes and rivers for boating.

Ted has been the farm supervisor/manager at the Youth Farm since 2004. He began his farming journey 25 years ago as an intern at Hey Bayles! Farm in Lorane, OR. After 2 seasons at Hey Bayles!,  he then participated in the Apprenticeship Program at the UC Santa Cruz Center for Agroecology.  He then returned to Hey Bayles! as a farm manager for 2 years before beginning at the Youth Farm. Ted is always seeking ways to improve our growing practices and systems while creating space for new leaders to develop and thrive. He really enjoys teaching the next generation of agricultural leaders and innovators. The other staff at the Youth Farm will also play a pivotal role in training and teaching Apprentices. As we like to say, “Team work, makes the dream work”.

The Youth Farm has been in operation for over 25 years, serving the community healthy food while creating opportunities for youth, beginning farmers and volunteers. We have worked with and trained well over 100 interns over the years. Many are still involved in agriculture, including some as farm owners.

TRAINING AND EXPECTATIONS

Apprentices will be trained in various aspects of the operation including orchard care (pruning, fertilizing, thinning), nursery and greenhouse management, and growing a wide variety of annual produce (over 40 crops). Work will include seeding, planting, cultivation and weed management, fertilization, harvesting, wash/pack, irrigation set-up and watering, composting, CSA and market set up and distribution, and use of small farm equipment (root barrel washer, salad mix spinner, vacuum seeder, walk behind tillers, flame weeders and lawn care equipment).

Apprentices will also have the opportunity to help run our onsite produce stand, including set-up, take down and customer service.  They will be involved in packing boxes for our CSA customers, which we do 2 times per week for a 25 week season.

Depending on interest, Apprentices will have the opportunity to lead volunteers and youth participants once they are trained.

We would like apprentices to begin on  March 5, four days/week, either Tuesday-Friday or Wednesday-Saturday with some additional weekend duties on occasion.  We work from 9-5 or else 8-4, depending on the time of year.  An early start to the season will give Apprentices the opportunity to learn pruning on some of our fruit trees. They will also be integrally involved in preparations for our two plant sales, including seeding and tending starts, and organizing for the sales that occur in April and May. The apprenticeship will end between November 15-November 22.  Apprentices can request up to two weeks off, and will earn vacation time and paid holidays.

Our staff works alongside interns, and we train as we introduce new tasks.  We also have a curriculum of educational topics, including composting, nutrient management and soil testing, plant propagation and nursery management, orchard management and fruit tree pruning, crop planning and rotation, winter farming, greenhouse management and construction, irrigation, cultivation and weed management, food preservation, cover cropping and food insecurity. These on farm classes will supplement Rogue Farm Corps online Educational Event Series and weekend intensives.

Our Apprenticeship educational program consists of lectures, occasional field trips, hand-outs, literature review and mostly hands-on learning.  Our staff will work alongside the Apprentices, training as we introduce new tasks, and will be available for questions as they come up.  We do short daily morning check-in stretching circles as well as frequent meetings.  We do field walks monthly, and will do  our best to address topics that Apprentices are interested in.       

COMPENSATION / ACCOMMODATIONS

$17/hr for 30 hours/week.  Vacation time accrual, sick time, and holiday pay are included. Reimbursement of RFC tuition if complete the season. Farm produce and starts are provided as available. 

No housing is offered. Shared housing as well as apartments and studios can be found in both Eugene and Springfield. Check Craigslist and Facebook Marketplace to get an idea.

QUALIFICATIONS

• Passion for organic farming, gardening or outdoor work

• Previous experience in working with plants outdoors, agriculture, landscaping, etc. (Prefer 1-3 years experience)

• Interest or experience in working with youth and community members

• Ability to lift 50 pounds and perform physical farm tasks in adverse weather conditions

• Excellent attention to detail

• Good communication skills

• Organized and reliable 

• Share FFLC’s values of Compassion, Inclusion and Collaboration  

EQUITY AND INCLUSION

Inclusion is one of the values of our organization, FOOD for Lane County.  We are all invested in and strive to create a  safe, open, productive work environment for everyone involved, and prioritize community building, straight forward communication, and validation and appreciation.

FOOD for Lane County has an Equity Manager, and all of our staff take monthly trainings which include: understanding privilege and inherent biases, microaggressions and how to interrupt them, racism and other forms of oppression, intersectionality, how to celebrate diversity, and creating equitable and inclusive workplaces.  In addition, our supervisors have received training in conflict resolution and neurodivergence.                                                                                                                                                                                   

Youth Farm staff.

www.foodforlanecounty.org/gardens 

https://www.facebook.com/fflcyouthfarm/

https://www.instagram.com/fflcyouthfarm/

Camas Swale- FULL FOR 2024

Camas Swale- FULL FOR 2024

• POSITION: 2 APPRENTICESHIPS 

• FULL TIME (36-40 hrs/week) 

• APPROX START/END DATES: April/May - Oct/Nov

• LOCATION: Eugene (Willamette Valley)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Visit preferred, or video interview if necessary.

• LANGUAGES SPOKEN: English, some staff competency in Spanish and French.

Camas Swale is owned by Amber and Jonah. Our farm grows vegetables for wholesale (grocers, restaurants, food hubs, distributors) and for Community Supported Agriculture (200-250 CSA families per year). With about 14 acres in rotation– about 10 acres are producing food at any time during the main season. To get this work done we use hand tools and four small tractors. We use a John Deere, a Kubota, an Allis Chalmers and a Farmall– the latter two are from the 1930s and have belly mounted implements for cultivating. The JD and Kubota pull primary soil working tools, we mostly use a spader and bed shaper for that. The JD has forks to move pallets around the farm which saves our backs! However most of the work is still done by hand. All harvesting is by hand and about half of the cultivation is with a variety of hoes. We are certified organic with Oregon Tilth and have always grown with awareness of organic because we value and enjoy use of natural materials, growing habitat for beneficials, cover cropping and not being around harsh chemicals! During the work week six to ten employees work on the farm from 8:00 - 5:30. In addition, about four volunteers are on the farm two mornings per week.

Our sixteen acre farm is located in the Willamette Valley of Oregon on river bottom loam. We are grateful to be located just 1 mile north of Coburg and 15 minutes to Eugene. All three of our neighbors have similar sized farms selling produce, nursery crops and/or flowers. You can see the Coburg hills from our fields and a big open sky. Migratory birds and birds of prey frequent the farm as well as small animals– some friend, some foe of the vegetable crops. We are a few miles from swim spots on the Mckenzie River. Owners Jonah and Amber along with their two children aged three and seven live on the farm. 

Jonah and Amber started farming on a small-scale farm, following bio-intensive methods of production yielding a high value per acre but it was intense on our bodies. Utilizing a mix of human power and tractor power has worked better for our staff and our bodies over the last ten years, while also meeting soil health goals. We keep a close eye on soil organic matter percentages, using our tillage implement minimally and returning plants to the soil through cover cropping, working past crops into the field, and through applying compost. Interests of owners besides being parents are, well– when we have time, we go on a hike or find the newest restaurant in town or see a music show or spend time with friends and family. 

The farm has a family friendly environment while also maintaining work efficiency, as this is a commercial production farm. There tend to be common interests amongst staff including appreciation for music and outdoor sports, and always a respect and support for one another regardless of race or gender identity. Diverse skills and people are very welcome. We often find that passionate workers have super strengths in at least one important area and we match skills with the task as possible – such as seeding or CSA packing.

Camas Swale Farm sprouted in 2009. The farm has operated from this location since 2015. Jonah and Amber both started farming about 20 years ago, as employees for other organic produce farms.

TRAINING AND EXPECTATIONS

Everyone learns planting, cultivation, harvesting, washing/packing, and use of relevant tools. Rogue Farm Corps Apprentices will also get exposure to seeding, irrigation and some farm business management skills. Depending on strengths and interests of the Apprentice and the farm’s needs, staff often have the opportunity to take on special duties once adapted to the farm. 

We prefer full -time employees over part -time, but there is a place for part-time work. For this Apprenticeship we think that our typical full time schedule would best meet the needs of the program. Our full time employee schedule during the months of May - October is M-F, 8am - 5:30 with a 30 min- one hour lunch break daily. Training will be woven into the work day and we will make a schedule for dedicated training check-ins and trainings with specific experienced staff.

We will provide mentorship and training by teaching core concepts/skills, working alongside participant(s), demonstration, opportunities to gain independence, offering time for questions or field walks, regular check-ins/meetings, and two evaluation sessions.

Training will be coordinated by co-owner Amber. Some elements are best taught by owners Jonah (field management and maintenance lead) or Amber (business management and harvest lead). Others will be delegated to one of two experienced staff, Miranda (3rd season) and Jason (11th season). The mentor team approach collectively offers a well rounded experience for an Apprentice while not pulling any one person away from their regular duties on the farm. We look forward to meeting you.

COMPENSATION / ACCOMMODATIONS

The wage for a first year Apprentice will be $14/hr (and up to $15 depending on experience– for example, if you have a full season or more of experience on a farm, we will adjust the starting wage). Our benefits include a gear stipend of $200, PTO, reimbursement of half of the RFC Apprenticeship fee amount if/when they complete the season, any farm-produced food). Scheduled time off is allowed and encouraged to promote a healthy balance of work and play but we define what is reasonable in our work agreement. Time off should be requested well in advance and approved and added to the staff calendar once approved. A reasonable amount would be 1-2 occasions of taking 1-2 days off per occasion in a coordinated fashion so that vacations do not overlap with other staff. 

No housing is offered. We are 10 minutes from Eugene and Springfield. Seasonal workers in the past have had good luck with finding housing via the traveling nurses portal and finding rooms in houses in Eugene where there are college students coming and going.

QUALIFICATIONS

We expect all employees to come to work on time and be a good listener during morning meetings and during training, to ask questions as needed and to stay focused on the goals of the day. Respect, kindness and good communication are very important as are the ability to learn and do the job efficiently. Our product is certified organic local produce that looks and tastes good and is very fresh. Providing this product requires good attention to detail balanced with efficient methods of production and harvest. If you take pride in doing a good job and love working on a team outside – this could be a good place for you. There is often an acclimation period, that's understood - and we are extra supportive during the onboarding time. But, we expect to see progress and to see that there is an interest in being an effective employee and apprentice.

 As for experience, we know that experienced employees come in the door with more dexterity in their hands and more understanding of what a good bunch of turnips looks like. Experience in related jobs or personal experience with vegetables should also be valued and expressed. We’ve had employees demonstrate plenty of transferable skills from working in restaurants and produce stores, for example.

EQUITY AND INCLUSION

We make our policies known in a document called Employee Work Agreement, this document includes how evaluations are done, time off policies and benefits and our process for making wage adjustments and hazardous work environment procedures and more.  Job roles are presented to all staff in a document called the Command Tree. 

Staff and owners are welcoming to each other every day at work. As owners we try to model communication that is kind, necessary and true. On the farm we do some things that foster community among workers including Wednesday staff lunches and occasional events. We do a few things that keep our produce accessible to all income levels – weekly donations to Burrito Brigade, a non-profit that makes thousands of burritos per week for the houseless in Eugene and Springfield, taking SNAP benefits for CSA payment, having a scholarship fund for low-income and having a Working CSA Member program. 

Amber and Jonah.

www.camasswalefarm.com

@camas_swale_farmer

Goodfoot Farm- FULL FOR 2024

GOODFOOT FARM- FULL FOR 2024

• POSITION: 1 APPRENTICESHIP 

• FULL TIME (32-40 hrs/week) 

• APPROX START/END DATES: June - November

• LOCATION:Philomath (Willamette Valley)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Possibly.

• LANGUAGES SPOKEN: English.

Beth is the primary operator of Goodfoot Farm. We grow mixed vegetables year round; some tree fruit, mostly apples and asian pears; blueberries.  Sales outlets include Farmers’ Market plus CSA that we run as a farm credit with market pickup.  Certified Biodynamic and Organic.  Some tractor cultivation; but the farm is mostly people powered.  Animals are incorporated into the biodynamic farm organism; layer hens for egg production and a few pet sheep that mow the lawn. Two resident horses and neighboring beef cattle provide the foundation of our composting/fertility program.  Farm crew (in addition to primary farmer) is 1-4 depending on time of year. Total farm crew hours (minus primary farmer) are about 5000 hours per year.

Rural community 30 minutes outside of college town; farm owners live on the farm (grown children are gone).  Apprentices will have access to forest and river.  There is some farming in the local community; lots of neighboring parcels are in forestry.

Beth, the primary farmer has been farming or on the land most of her life in some capacity.  Her assorted educational background includes a graduate degree in Plant Pathology.  The farmer and farm philosophy is aligned with biodynamic agriculture, sociocracy.  Goodfoot Farm’s goal is to implement an agricultural model that is ecologically sound, socially responsible, and economically viable.  The farm has been at market for 12 seasons.

TRAINING AND EXPECTATIONS

Apprentices will be trained in almost all aspects of the farm production system; limits would be in 4 wheel tractor use (training/use in 2 wheel tractors) and irrigation.  Farm operations are conducted with a management system called holacracy which supports a high degree of autonomy and ownership.

Training is pretty comprehensive and rigorous as farmhands are expected to work with a great deal of independence and autonomy and are also expected to be able to delegate and coordinate others when needed to complete their roles/tasks.  Training is pretty well rounded with verbal instruction, modeling/demonstration, and written resources.  Management system based on holacracy.  Check-ins and field walks happen regularly.

COMPENSATION / ACCOMMODATIONS

$18/hr starting wage with potential for end of season bonus to bring annual hourly wage to $20/hr.  32 hours paid vacation for full season work; unlimited sick PTO.  Free produce; opportunity to trade at market.  Most work gear provided.  Potential for reimbursement of RFC fees.

No on-farm housing is offered. Corvallis is a college town 30 minutes away; other communities are also about 20-30 minutes away.  There are limited local, rural opportunities.

QUALIFICATIONS

No prior experience necessary, but we do need to understand the interest/commitment of potential applicants. Goodfoot has a desire to work with individuals who are seriously exploring farming as an occupation.  

Preferred qualities include a high attention to detail, ability to manage competing priorities, self-organized, strategic thinker, systems thinker, high degree of professionalism in work and person, excellent communicator, and an interest in meeting people where they are at.

EQUITY AND INCLUSION

We do not have traditional hierarchical labor systems; the farm operates on principles of sociocracy.  We pay fair wages.

Beth Hoinacki

www.goodfootfarm.com

Harbinger Farm

HARBINGER Farm

• 1 APPRENTICESHIPS

• PART TIME/FULL TIME (30-40/week)

• APPROX START/END DATES: April - October 

• $15/HR
  

• LOCATION: Myrtle Creek (Umpqua Valley*) 

• YEARS IN PRODUCTION: 5

• YEARS HOSTING:  2

• PRACTICES:  Non-certified organic, BCS

• ACRES IN CULTIVATION: 2

• Vegetables, Fruit, Culinary Herbs, Value-Added/Processing.

• ON-FARM HOUSING? NO

• VEHICLE REQUIRED? YES

• LANGUAGES SPOKEN: English (fluent)

• Women-Owned/Operated

  * 1-3 Rogue Valley Chapter in-person events may be within a 90-minute drive of Host Farm. Apprentice is invited and encouraged to attend these event if possible.   

  Harbinger Farm is located about 10 miles (15 minutes) outside of Myrtle Creek. Matt and Lucie operate the farm business out of two farm sites with one acre of annual row crops, a fruit tree orchard, and other perennials. The farm currently raises annual vegetable, fruit, and herb crops–a versatile assortment of 70+ items over the course of the growing season. Value-added products are also produced when time and quantity permits.  Harbinger Farm vends at a local farmers market, utilizes an online sales platform for curated pre-orders, offers a 20+ week CSA, wholesales to a local restaurant, and several private chefs.

  Farm website: https://www.harbinger-farm.com

  Facebook: https://www.facebook.com/harbinger.farm

  Instagram: https://www.instagram.com/harbinger.farm

Farm Overview

Harbinger Farm is located about 10 miles (15 minutes) outside of Myrtle Creek. Property owners, Matt and Lucie, are the sole residents, operating the farm business out of their home. The property itself is 12 acres in total with 2 acres currently in crop production. It has about an acre of cultivated space dedicated to annual row crops, the rest being a fruit tree orchard and other perennials which were planted when they bought the property in 2020. North Myrtle Creek runs through the property, leaving about 500 ft of creek frontage–the creek runs year round and is a great place to cool off in the summertime. As of 2023, the farm also began leasing a field from a neighbor down the road, increasing production space by another half acre.

The farm currently raises annual vegetable, fruit and herb crops–a versatile assortment of 70+ items over the course of the growing season. Value-added products are also produced when time and quantity permits, including cottage foods, vegetable ferments and dehydrated goods.

Harbinger Farm vends at a local farmers market, utilizes an online sales platform for curated pre-orders, offers a 20+ week CSA, and wholesales to a local restaurant, as well as several private chefs.

The only time mechanization is utilized is during bed-prep when a walk-behind tractor does some mowing, shallow tillage and bed-shaping. Otherwise, weeding, cultivation and harvest is all done by hand. Field blocks are cover cropped over-winter and crop families are rotated between seasons. All transplants are started from seed in a propagation nursery on-site and a total of 8,600 sq.ft. of field tunnel space will be utilized for row crop cultivation in 2025.

Matt and Lucie serve as the core farm crew. An apprentice would fill an assistant position to them in almost all necessary field tasks. A handful of volunteers and/or work traders may join for harvest days or big projects during peak season.

Matt and Lucie share over a decade of previous farming and marketing experience combined and were duly inspired by the rewarding nature of the lifestyle, enough to find their own land to tend. Harbinger Farm was founded in March 2020 and the couple immediately began breaking ground and creating growing space. They joined the winter market in Myrtle Creek that November and have continued marketing while expanding their business ever since.

Harbinger Farm’s main goal is to successfully grow a wide variety of seasonal foods without the use of pesticides, herbicides or synthetic fertilizers. We believe that our environment shouldn’t suffer from our cultivation of this space, it should only benefit and flourish because of it. Our intent is to let the seasonal changes in our natural surroundings signal our actions, allowing the earth’s cycle to determine the unique timing for the growing season. While keeping permaculture methods in mind, we wish to find balance between stewarding the land with thoughtfulness and care while also maximizing its growing potential so we can serve more outlets within the local community.

TRAINING AND EXPECTATIONS

An Apprentice would receive a relatively well-rounded hands-on experience, encompassing most aspects of small-scale produce farming. The bulk of their hours logged will be spent on field production-related tasks, including but not limited to seeding, planting, cultivation, irrigation, harvesting, washing/packing and taking inventory. Heavy equipment usage is limited; however, an apprentice would certainly be trained to use the BCS walk-behind tractor, if interested. Farm business management methods will be conveyed when it comes time for decision making regarding crop planning, weather and climate, seasonal production trends, market demands, etc.

Being that we are operating a newly established farm, there is much value to be gleaned from learning the progression of a small-scale farm in “real time”. An apprentice would have the opportunity to actively engage as we grow our business, develop new systems, problem solve and overcome challenges for the first time, capturing a unique involvement that can only be enhanced by our varied previous farming experiences.

An Apprentice should expect to work maximum hours in the given range (depending on full or part time) per week during peak season (May-September) and closer to the minimum hours in the range per week on the front and tail ends. Ideally, hours per day and days per week would be flexible depending on fluctuating needs. However, if a set schedule is preferred, that can also be arranged. On average, one should expect to complete 8-hour workdays. During peak season, the expected daily start time would be 8am. Time off should be requested as far in advance as possible, but at least two weeks prior. No more than three consecutive days off will be allowed during peak season (unless an exception is agreed upon during the interview process). All time required for RFC training/events off-site, including commuting, will be gladly accommodated.

Introduction to the farm will take place initially, including lay of the land, basic farm practices and principles, familiarity with mentors, and general expectations. Detailed training will occur with each new task, even if the Apprentice has prior experience. Guaranteed demonstration of assigned duties and continually working alongside the apprentice until both parties are confident in adequate completion of the task at hand. The teaching of core concepts will take place over appropriate periods of time, with mentors helping the apprentice hone their skills and become comfortable in their position as they acquire more knowledge and experience.

Questions and constructive feedback will be welcome at all times. Field walks will occur each week after days off. Check-ins will take place monthly. Evaluation sessions will be scheduled at the end of the 30-day trial period and again around the end of September.

QUALIFICATIONS

• Applicants with previous farm experience preferred, but not required–as long as the desire to learn and motivation to excel is clearly present.

• Outdoor physical work experience is a must–our summer daytime temps average between high 80s and low 100s.

• Ability to comfortably lift and carry 50 lbs is required, accompanied by repeatedly bending, kneeling, squatting and standing throughout the day.

• Adeptness at learning new skills while pertaining the ability to override previous learned experiences with newfound direction.

• Exhibits attention to detail and thoughtful predictability.

• Exercises strong listening, comprehension and communication skills.

• Ambition to pursue a demanding lifestyle and arduous career path within an industry struggling against countless social and environmental challenges.

• Appreciation for and respect of natural science and organic chemistry.

• Practices a favorable attitude and a pragmatic outlook; is flexible, adaptable, open minded, down-to-earth and easy-going in nature.

COMPENSATION / ACCOMMODATIONS 

$15/hour to start, plus access to ample farm-produced food (seconds) to take home each week.

Housing is not provided. Opportunities are available for rent in our neighborhood, Myrtle Creek and the surrounding area, including Roseburg.
There is no cell service within about 5 miles of the property; however, wi-fi connectivity is available within 20ft of the private residence. 

Introducing an apprentice to other local farmers in the area is absolutely intended–especially to some who are raising livestock and/or different crops, such as cut flowers. They would certainly be welcome to attend local farmers markets and other networking opportunities and, depending on their scope of interests, we will assist in making connections with persons involved in the local food system.

EQUITY AND INCLUSION

Folks from all walks of life are welcome to join our farm crew–as long as we share the same drive and determination for the work, how we got here doesn’t matter. We strive to treat every person we encounter with dignity and respect, with our only expectation being to receive the same from them in return. Simply put, discrimination of any kind will not be tolerated.     

Lucie and Matt Day with doggo Zevon

https://www.harbinger-farm.com

https://www.facebook.com/harbinger.farm

https://www.instagram.com/harbinger.farm

Lucky Crow Farm

Lucky Crow Farm

• POSITION: 1 APPRENTICESHIP

• FULL TIME (40 hrs/week) 

• APPROX START/END DATES: 4/1 - 10/30

• LOCATION: Monmouth (Portland Chapter , Mid-Willamette Valley)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? No, just reliable transportation.

• ON FARM VISIT REQUIRED? Yes.

• LANGUAGES SPOKEN: English.

Lucky Crow Farm operates a 1-acre urban farm in the heart of a small neighborhood in Monmouth, OR. Adjacent to the neighborhood (past the urban growth boundary) is the 60-acre, rural farm where our greenhouses, pack shed and cold storage is located. We spend the majority of our time alternating between these two locations with an occasional trip (about once a month) to an urban farm plot we manage in Salem.

The farms in Monmouth are within a five-minute drive to downtown Monmouth and Downtown  Independence. They are both small towns with populations of about 10,000. There are plenty of outdoor activities available in the nearby area including hiking and kayaking on the Willamette River, which runs right through Independence. Monmouth houses Western Oregon University so there is a college town feel. Independence has a bustling downtown. A trolly was recently acquired to shuttle residents between both towns (for free!) The farm crew members live nearby and commute to the farm each day. 

We grow mixed vegetables for a 75 member CSA, two farmers’ markets (Corvallis and Independence), restaurant accounts and our online store. We do some of our bed prep at the urban farm manually, while  our larger farm utilizes tractor implements much more frequently. Though we are not certified organic, we employ natural farming methods and do not use synthetic chemicals or fertilizers. Our small farm crew is made up of Eden (owner/manager), 1 market employee, one full-time employee, and 1-2 part-time employee(s). 

Eden’s family has been farming in the Willamette Valley for six generations. She went to Scripps College in Claremont, California to pursue a degree in Sustainable Agriculture and Food Policy. After school she managed farmers’ markets in the Bay Area and worked on livestock/vegetable/tree farms in California and Washington. She started her own operation in 2017 on family land. Eden’s mission is to feed her diverse, local community delicious, nutrient rich food seasonally. She is driven by her investment in environmental sustainability, social equity and economic profitability. As a young, queer, female farmer, she embraces her responsibility to set an example and to create a  working model for sustainable food production and thriving rural business within her hometown and beyond.

TRAINING AND EXPECTATIONS

Apprentices will receive training/participate in: bed preparation, harvest, planting, wash/pack, farmers’ markets,  CSA distribution, customer interaction, marketing, pest management, nutrient management, and propagation. Eden does most tractor/machinery work.

Full-time employees are expected to work 40 hour weeks from around the beginning of April through the end of October. Spring days are generally shorter (with an average of 20-30 hours per week, depending on weather). Employees are not expected to work more than 40 hours in a week, even in the height of summer. Taking vacation days (unpaid) is permitted with advanced notice.  

As we switch tasks regularly, training takes place throughout the day as needed. Apprentices are regularly required to sit, kneel, stand, bend, climb and reach; regularly lift up to 50 pounds  without assistance; have the ability to work outside in all weather conditions, often for long durations; be capable of performing repetitive tasks with endurance. Reasonable accommodation can be made to enable individuals with disabilities to perform the essential functions. Appropriate gear is required for all weather conditions. 

Beyond our scheduled training sessions, Apprentices will work one-on-one with either Eden or an experienced staff member every day. We are committed to teaching as we work and having impromptu training sessions when needed. We provide regular check-ins and can make time for meetings/questions if requested. 

QUALIFICATIONS

Required: 

• Detail oriented and fast learner 

• Self-motivated and able to streamline workflow 

• Ability to work efficiently alone or in a group 

• Experienced/licensed driver 

• Excellent interpersonal/communication skills and willingness to work with a diverse group of people 

• Ability to keep clear, handwritten and electronic records 

• Positive attitude in all types of weather 

• Commitment to work entire season (with potential for unpaid vacation time) 

• Organized and thorough 

Preferred: 

• 1-3 years of prior farm work 

• Strong love of food, nutrition and healthy local economies 

• Manual transmission operation 

• Basic mechanics 

Apprentices are required to have their own transportation.

COMPENSATION / ACCOMMODATIONS 

Hourly rate starts at $15, depending on experience.

Each employee receives a CSA share.

The farm does not offer Apprentice housing. As Monmouth is a college town there are plenty of seasonal, diverse housing options depending on the time of year. Past employees have lived in their own studio apartments, campus housing and in a house with roommates. 

EQUITY AND INCLUSION

Eden is queer-identifying farmer who strives to empower those who are not  historically/fairly represented in agriculture. Lucky Crow, first and foremost, is a safe and inclusive space for anyone interested in farming and local food economies. We believe a more diverse and equitable food production system is imperative in our work towards a sustainable future. Eden is committed to maintaining open communication with all employees to ensure they feel safe and heard.

Eden

https://www.instagram.com/luckycrowfarm

https://www.facebook.com/luckycrowfarm

https://www.luckycrowfarm.com

Tumbleweed Farm- FULL FOR 2024

Tumbleweed FaRM-FULL FOR 2024

• POSITION: 2 APPRENTICESHIPS

• FULL TIME (40 hrs/week) 

• APPROX START/END DATES: 5/1 - 10/27

• LOCATION: Parkdale (Portland Chapter, Columbia River Gorge)

• ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes.

• ON FARM VISIT REQUIRED? Preferred.

• LANGUAGES SPOKEN: English.

Taylor and Andrea Bemis have owned and operated Tumbleweed Farm since 2012.  We learned how to farm on Taylor’s family’s 60 acre organic vegetable and fruit farm in Massachusetts.  We started out on our own on leased land up the road from us, then purchased this land in 2013 and have been farming here ever since.  Our strongest farming value is to add more to the soil than we are taking.  Our goal is to continue to produce/sell more on the same amount of land each year.  We strive to achieve this by improving our strategies, infrastructure and equipment to make things easier, simpler, smoother and faster.  Off the farm our interests include raising two wonderful girls, cooking, skiing, trail running, golf, pond hockey and whackin’ a few beers whenever the opportunity presents itself.  

We are on a 6 acre parcel on the North side of Mount Hood.  We cultivate 2.5 acres of that.  We have one propagation house and 2 unheated hoop houses (20x96 and 30x96).  The East Fork irrigation canal is our Eastern property line and our irrigation source.  We are a 6 minute drive to Parkdale and a 15 minute drive to Hood River.  Lots of recreational opportunities nearby.  The Mount Hood Parkdale community is fun, welcoming and supportive.  

We grow a diverse array of vegetables (along with melons and strawberries) for our 140 share CSA and the Hood River Farmers Market.  Though we have not pursued certification we grow organically and are committed to a zero spray policy.  For pest control we use row cover and crop rotation.  For soil health we incorporate 150 yards of compost and 6 tons of chicken manure every Spring.  For field prep we use a spader and rototiller behind a 23 horse power tractor.  For final bed prep/stale bedding we use a BCS 853 with a power harrow.  For weed control we use scuffle hoes, trapezoid hoes and tractor mounted basket weeders, finger weeders and sweeps.  We do 75% overhead irrigation, 25% drip.  Our farm crew is typically made of four members on harvest days and 2-3 on other days. 

TRAINING AND EXPECTATIONS

The primary tasks our crew members are responsible for are propagation, planting, deploying row cover, hoeing/weeding, harvesting, washing, packing and the farmers market.  Irrigation, some BCS work, flame weeding and direct seeding are tasks that can be explored.  Additional duties arise throughout the season including thinning carrots/beets and cleaning garlic and onions.  

Start and end dates are flexible within 2-3 weeks.  The work day is generally 7-4 with a one hour lunch break.  The focus of work is on quality initially and speed once quality is understood.  Crew members are expected to be able to carry and stack heavy crates.  Time off is ideally avoided but is allowed for crucial circumstances.  

We will be working alongside the crew a lot of the time but not always.  We always include the crew in the full picture of what is going on and what is happening to the field before and after the crew’s roles.  There is always time to ask/answer questions and to accompany the pre-harvest field walks.

QUALIFICATIONS

We are most excited by applicants who are enthusiastic about farming and motivated to work hard and fast.  Previous farming experience is not required.  Previous experience working in fast-paced and sometimes stressful situations is preferred.  

COMPENSATION / ACCOMMODATIONS 

Compensation is $15/hr plus any and all produce you’d like to bring home.  

On-farm housing offered for both Apprentices in a 2 bedroom ADU on 4th Ave in downtown Parkdale. It’s a 7 minute drive from the farm (5 miles away), and an extremely short walk to the grocery store, laundromat, coffee shop, and restaurants. For employees of the farm rent is $300/room, utilities included.

EQUITY AND INCLUSION

Anyone willing to put forth their best effort is welcome here.  We stay in constant communication with crew members directly as well as our crew leader about how everyone is getting along and will address issues as they arise.  We have employed a crew for five seasons now and have found farming to be a great uniter.  

Taylor, Andrea, and kids

https://gotumbleweed.com

https://www.instagram.com/tumbleweed.farm/

Nella Mae's Farm- FULL FOR 2024

Nella Mae’s FarM-FULL FOR 2024

• POSITION: 1 APPRENTICESHIPS

• FULL TIME (30-40 hrs/week) 

• APPROX START/END DATES: 4/1 - 5/15 to 8/1- 10/31

• LOCATION: Cove (Northeast Oregon)

• ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? No.

• LANGUAGES SPOKEN: English and Spanish.

Nella Mae’s Farm is a produce farm managed with low-till, regenerative, and holistic practices. We also raise a few beef for market with my neighbor. Nella Mae sells at our on-farm farmstand, the La Grande Farmers Market, several retail outlets, one CSA, and restaurants in two counties. 

Nella Mae’s Farm is at the base of the Wallowa Mountains in northeast Oregon. We have woods and wildlife habitat on our place and farm and graze five acres. The farm is just outside the “city” of Cove, population 500. Cove is on the east side of the Grande Ronde Valley, population 26,000, one of the largest round valleys in the world. While this is technically high desert, the snow melt, rivers and a high water table make this place rich for agriculture. We also face a short spring, extreme temperature swings in the summer, and increasingly variable weather. Nella Mae is learning to adapt every year.

Most of the farms in the valley are hundreds or thousands of acres and grow grass, grains and sunflowers for seed, alfalfa, mint, and sugar beets. There is a healthy number of small-scale farms growing meat, produce, and nursery crops, and our small group of small farms is mutually supportive and highly collaborative. Nella Mae has found a huge amount of support locally large and small, as well as fellow business owners, customers, and neighbors as she has grown the farm. She looks forward to enhancing an Apprentice’s experience at the farm through sharing experiences with her own mentors and farmer friends.

The farm crew is small and tight-knit. Many of the folks who work at our farm work at a neighboring nursery run by Nella Mae’s mentors as well. We have a friendly, fun crew and focus on collaboration, teamwork, improving systems together, and eating well. Nella Mae cooks lunch for the crew every harvest day.

2024 will be the 11th season of Nella Mae’s Farm, but she grew up on her family’s farm and started selling at the La Grande Farmers Market when she was 10 years old. However, due to the difficulty of farming, she was encouraged to leave agriculture behind and go to college. Her return to agriculture was a surprise to everyone, and was made possible by the local food movement of the 2000’s.

Nella Mae’s philosophy is influenced primarily by Holistic Management, lean farming, low-till practices, and by agricultural, and soil science. The farm’s purpose is to feed our community, build soil, and enhance the wellbeing of the land and those who tend it. 

TRAINING AND EXPECTATIONS

Skills taught at the farm include seed starting, transplanting, direct seeding, harvesting, produce processing, marketing, use of equipment, farm business management skills, sales, and customer service. 

An Apprentice at the farm will have the opportunity to go as deep as they are interested in learning marketing, business, and staff management as well as the best practices on propagation, harvest, food safety, soil care, irrigation, plumbing, light construction, and the importance of developing a farm network. 

Start date is flexible—April 1-June 15. End date is flexible—Aug 31-Oct 31.

Apprentice will generally work 6 hour days 4-5 days per week.                                                                                                                         

Time off is flexible with one or two weeks’ notice.

Heavy exertion is typical with farm work. Most work is done by hand. Carrying boxes of produce, tough work such as post pounding or broad forking, and working in hot and cold conditions is typical.

Training is integrated into work. Teaching and farming are linked in every activity on the farm. We take hour-long lunches to discuss finances, bookkeeping, no-till practices, etc. Every day at lunch is our check-in time. The rest of the training happens each morning as we plan out the day together, walk the fields, and review best practices. Discussion happens in real time while we work together. Nella Mae works side by side with others on the farm for 80-90 percent of the day and talks in depth about ag practices, books, why we do things the way we do them, and how we got here. 

Nella Mae loves to discuss big ideas and is very involved in the policy and politics of agriculture, social justice, natural resources, and rural places. 

Fingers crossed that Apprentices will find her funny because she loves to laugh while we work. :)

We always put hoes down to visit with neighbors who stop by and learn from elders in the neighborhood.

We also host outdoor schools and class visits several times per year at the farm, so we have the opportunity to teach and learn from kiddos.

QUALIFICATIONS

We are looking for a hard-working, self-motivated person who is able to communicate in a timely, and direct manner. Most important is someone who is curious, thinks deeply, asks questions, problem solves, and helps the farmer improve by giving feedback. An Apprentice must be able to work quickly and deftly with their hands. 

We are happy to host Apprentices with no gardening or ag experience. We are looking for an Apprentice who is interested in plants and has some demonstrable experience doing physical labor. 

Attention to detail and adherence to our food safety procedures is critical. Applicants should be ready for physical work and to lift 30lbs regularly. They should also be able to work outside in all weather conditions from rain to heat. We invite a person of any skill level to apply for as long as they are excited to learn about farming and work outside. 

Due to our very rural location, the Apprentice should have their own reliable transportation. If the Apprentice does not have a car, please get in touch to discuss other options. 

An in-person visit is not required before a final placement decision is made but candidates may visit if they like. 

COMPENSATION / ACCOMMODATIONS 

Compensation is $15/hour plus reimbursement of RFC tuition if/when the season is completed. This additional benefit works out to an equivalent of about $16/hour. Apprentices get all the produce they can eat and preserve, use of farm kitchen for food/preservation projects, a very flexible schedule for time off, hot lunch on harvest days, and use of farm library. 

An 8x20 tiny house with electricity, wood heat, propane cook stove, and outhouse is available for apprentice housing. Shower is available in the main farm building. Rent is $250 per month or in trade for working two Saturday markets per month. 

The tiny house is private from the main farm house, separated by a creek line. Wifi is available at the farm, but not at the tiny house. Apprentice will have access to the farm office for wifi, on-line meetings, watching movies, etc. There is cell service throughout the farm. Apprentice would be responsible for their own meals except crew lunches. Wood is provided for the wood stove in the tiny house. Significant others are allowed on a case-by-case basis. No pets allowed at this time.

EQUITY AND INCLUSION

Equity, inclusion, anti-racism, and feminism are guiding principles in how Nella Mae lives her life, raises her family, runs her farm, and operates her business. Understanding her own privilege, checking it, and ensuring that she is sharing her knowledge and resources with new and beginning farmers is paramount to what she does. 

Nella Mae Parks

www.nellamaesfarm.com

instagram.com/nellamaesfarm/

McPherson Farms

McPherson Farms

• POSITIONS: 1 APPRENTICESHIP

• FULL-TIME (32-40 hrs/week)

• HOUSING NOT PROVIDED

• APPROX START & END DATES: 4/15 to 9/15

• LOCATION: KLAMATH BASIN (Southern Oregon)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Possibly

McPherson Farms sits on 750 acres just outside of Midland, a small community 10 miles south of Klamath Falls, Oregon. Our farm is run by Josh and his mom, Jani, with help from his wife, Marlena, and one part-time employee during the summer months. We raise hay, cattle, hogs, and grain on our farm. We butcher a small number of our cattle and all our hogs to sell meat direct-to-consumer through our farm store, the local farmers market, and online marketplace under our brand “McPherson’s High Desert Highlands.” Our hay is sold locally with a limited number of deliveries and most of our calves are sold at the local auction yard. Our farm is somewhere between conventional and regenerative. Most of our labor involves tractors and other machines. We practice no-till cultivation where possible, manage our cattle with rotational grazing, and utilize cover crops to improve soil health. We strive through our work to maintain both a healthy ecosystem and a productive farm to the best of our ability. 

Our area is defined by open farmland with the Cascade Mountains to the west and desert hills to the east. Our farm is in the Pacific Flyway, near several National Wildlife Refuges, providing an important rest area for migratory birds. It is a home for many different species including sandhill cranes, eagles, hawks, coyotes, and the occasional badger or weasel. There are many opportunities for outdoor recreation such as hiking, biking, and fishing within a short drive. Our community is one of family farmers who are generous and look out for each other.

McPherson Farms has operated since 1980, when the McPhersons bought their property. Josh was raised on the farm and has been helping run it his whole life. He has managed irrigation, operated equipment, and helped manage cattle for 25 years. Over that time he has taken over management of the farm. He has long term experience in farm planning, accounting, crop establishment, irrigation, grazing management, crop harvest, livestock care, equipment repairs, and direct-to-consumer sales. He graduated with a degree in geography with minors in philosophy and land use planning. Josh believes that farming can be a way to make the world better by rediscovering traditional practices and embracing new farming methods. This helps integrate our farm with the landscape while still providing for our family and the community. As such, our farm is and may always be a work in progress.

We would like to host an apprentice to pass our skills and knowledge to the next generation of farmers. We have opportunities on our farm to learn through work and experience, the same way Josh did growing up. It would be nice to spend time training someone who wants to participate in all aspects of farming and is eager to learn. 

TRAINING AND EXPECTATIONS

Josh has been training and supervising employees on the job for the last 7 years and will be the primary mentor to the apprentice. His wife, Marlena, is a science teacher with 10 years of experience in the field of education. Although she works off the farm during the school year, Marlena works on the farm during the summer and will provide some additional training and support.

The apprentice will learn irrigation management and maintenance for hand line, wheel lines, pivots, and flood irrigation. They will learn to construct and maintain both electric and wire fences for livestock. They will help provide daily care for cattle and pigs, as well as how to manage grazing cattle in a rotational system. They will help fulfill online sales and help operate a booth at the farmers market for direct to consumer sales every one to two weeks. They will help plant and establish forage and cover crops. They will help with basic maintenance and operation of farm equipment based on their own comfort and skill level. They will help with the planning and budgeting for one crop from planting to harvest.

We are part of an active community of family farmers and ranchers and will help the apprentice meet local farmers and coordinate visits to other farms approximately once a month. We will include opportunities to participate in farm community events put on by farm groups like the Klamath-Lake Farm Bureau and introduce them to the people involved in our local food systems non-profit, Klamath Grown.

The position will start on/around April 15th and last until approximately September 15th. We have some flexibility on start and end dates of the apprentice’s work season if necessary. There will be between 6 and 10 hours of training in a day, 5 days a week. The apprentice will be expected to show up between 7am and 8am as needed. The schedule can be irregular depending on the harvest schedule, with blocks of training in the morning and evening. The apprentice will have the opportunity to take a week off from training sometime in July or August. As for physical expectations, the apprentice should be able to walk 3-4 miles a day and lift 50lbs easily. The apprentice can expect to be asked to move bales of hay, lift sacks of seed, carry irrigation pipes, drag irrigation hoses, and pound in fence posts.  

Each morning there will be a check-in and explanation of the tasks for the day, with an opportunity to answer any questions. When the apprentice is given a new task or project to begin, we will be present to explain and demonstrate the techniques and expectations involved and help get them started. The apprentice will be given the opportunity to work independently, but a mentor will be a phone call away if troubleshooting is needed. At the end of the day, we will check in and talk about the progress that day and address any concerns or answer questions the apprentice might have. There will be a whole farm meeting once a week to review everything that we've done and talk about what the next week will look like. Periodically, we will have the apprentice tag along to get an understanding of jobs on the farm that are outside of their direct experience.     

QUALIFICATIONS                                                                                           

We would like an applicant who enjoys working outside without close supervision. Some experience around livestock is preferred, and the applicant should have some physical work experience. Applicants should be interested in farming as a future occupation and be willing to work with and cooperate with people of a different mindset. Our family includes children who are intertwined with our farm life. As such, we would prefer family-friendly applicants, and no smoking, alcohol, or drug use.

A vehicle is necessary given the location of our farm. Being able to drive a manual transmission is preferred, but we are willing to train someone who is eager to learn.     

COMPENSATION / ACCOMMODATIONS 

The position will start at $15/hr. We will provide a stipend for fuel to help with travel to and from the farm and to help the apprentice participate in the Rogue Farm Corp program. Following a successful season, the apprentice can expect an end-of-season bonus. The apprentice will receive an employee discount of 20% on any food purchased from the farm store.

There are rentals available in Klamath Falls and surrounding areas. We will happily advise an apprentice on good locations to rent in. That being said, we are actively networking to find off-farm housing that we can assist with for the season.

Cell service is available on the whole farm. Wi-fi is available at either of the two houses on the farm. 

EQUITY AND INCLUSION

On our farm the only thing we don't tolerate is intolerance. We only ask people that work for us to do jobs that we would be willing to do ourselves. We try to ensure that anyone can afford and access our products, while still providing us and our employees with a living wage.

Marlena and Josh McPherson with their child.

www.highdeserthighlands.com

@Highdeserthighlands 

@Highdeserthighlands  

Feral Farm

Feral Farm

• POSITIONS: 2 Apprenticeships

• PART-TIME (20- 32 hrs/ week)

• APPROX START/END DATES: April - Oct

• LOCATION: Jacksonville (Rogue Valley Chapter)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes.

• ON FARM VISIT REQUIRED? Preferred.

• LANGUAGES SPOKEN: English. Spanish (basic)

Feral Farm is spread across four isolation fields along a 5 mile stretch of Thompson Creek - a rural and fairly close knit community of homesteaders, farmers, and ranchers. Thompson Creek is located approximately halfway between the cities of Medford and Grants Pass. The home field is where I live as well as three other people including my landlord and his partner and another renter, and my house will be accessible during work hours to the participant. The other three fields do not have buildings except for one in which the landlord has opened her house for bathroom use. There are ample hiking trails to explore, rivers and creeks to swim in, proximity to Applegate Lake, and opportunities to connect with others in the farming community. We also have a pizza place just 4 miles down the road as well as a small music venue/lodge.

The majority of the farm is in wholesale vegetable and flower seed production (70%), seed garlic for wholesale and direct local sale (15%), and an on-site honor system farm stand selling garden starts and seed packets (15%). Everything is certified organic. All fields are drip irrigated and cover cropped in winter. Straw mulch is used on many crops. We use a small tractor for bed prep, electric walk-behind and hand tools for weeding, and mostly small/hand scale tools for seed processing, though some will be mechanized. Overall, a wide variety of tools will be employed to grow and process a diversity of seed crops - between 50-100 varieties per season, including flowers and herbs and a full spectrum of vegetables and a small amount of heritage grains. There is a nice seasonal flow, with early springtime being heavily focused on greenhouse work, seeding and transplanting; late spring being focused on weeding and crop supports like mulching and trellising; summer begins seed crop harvest; and fall continues harvest and begins seed processing and cleaning. Lots of opportunities to learn new skills!

Feral Farm has been in operation since 2017, and is run by Cacia Huff. It started with a small lease on the established farm I was working for at the time. Prior to that, I spent 2 seasons in the Puget Sound area of northwestern WA apprenticing at the Organic Farm School, where I learned business management, farm-scale vegetable and contract seed production. My background prior to that was an Environmental Studies degree at UCSC. My studies in agroecology led me to spend time in southern Mexico establishing school gardens and garden classroom curriculum, and opened my eyes to the worldwide struggle to maintain and preserve rapidly disappearing seed diversity. It then led to a few years of work with an organic certifier, before I decided that I wanted to be out in the field and on the ground rather than in the office. I’m passionate about being outdoors, working with my body, being surrounded by natural beauty, and expressing creativity in the work I do. I love pushing myself mentally and physically, and this type of work never fails there!

TRAINING AND EXPECTATIONS

I will be working alongside the participant for the majority of the time, taking time to demonstrate each individual task as it arises. I am always available for feedback, and encourage questions. I embrace the idea of allowing greater independence on tasks that the participant enjoys or shows particular aptitude for - there is flexibility there. I’m happy to schedule regular check-ins and foster open communication.

Early spring: greenhouse production of many types of plants for seed crops as well as farmstand/nursery plant production. Soil blocking, hand seeding, use of a germination chamber, potting on, and managing the flow of the farmstand. 

Mid to late spring: bed preparation, which will include tractor work (done by me), hand fertilizing, bed marking, direct seeding with an Earthway seeder, and hand transplanting from soil blocks. Setting up drip irrigation systems. String trimming and weeding with a walk-behind electric tilther, wheel hoe, and stirrup hoes. Plant protection (hoops and row cover), and early identifying and roguing of off types in seed crops.

Late spring to early summer: continued weeding, laying straw mulch, and setting up crop supports like trellises and, in some cases, isolation netting to prevent undesired crossing of seed crops. 

Summer: garlic harvest, proper curing, and cleaning for wholesale and local sales. We will likely do some dried flower production for making garlic braids as well. Early seed crop harvests begin in July and August, mostly dry-seeded crops which will be cured, threshed, winnowed, etc. Each crop is a different process.

Late summer/early fall: later season seed crop harvest and processing, which includes many wet seeded crops like tomatoes, peppers, eggplant, squash and cucumbers. Mechanical and hand processing, fermenting, decanting, and cleaning - again, each crop is a different process! This is also the time we finish clean garlic and pack large wholesale orders for shipping.

Late fall: continued seed cleaning, packing and shipping.

Throughout the season: Keeping the farmstand stocked and running, and completing internet orders of seed packets.

Looking for an average of 20 to 32 hours per week from approximately April through October, Monday through Friday. I am flexible with time off if requests are made ahead of time. The heaviest crunch times are May and September/October, so those are not great times for extended time off requests. While I do aim to switch up the work tasks throughout the day and week to avoid monotony, expect to be doing a fair bit of physical exertion in all kinds of weather! Southern OR can get pretty hot and smoky in the summer. Expect to use a respirator for a few weeks in the summer due to wildfire smoke.

QUALIFICATIONS

I work best with people who love being outdoors and doing physical work in all weather, and who enjoy learning new things and thinking creatively about how to approach tasks. Flexibility and ability to go with the flow of work that is often weather-dependent and therefore somewhat unpredictable is important. Attention to detail is critical when it comes to maintaining varietal integrity of seed crops and garlic and vegetable starts, which is relevant through all parts of the season. Good communication and mutual respect - listening and asking questions as well as speaking up about any issues that arise, respecting each other's time (showing up on time, communicating scheduling needs), and also being attuned to your own physical needs. Previous farming or landscaping work is desirable but ultimately not as important as enthusiasm to learn!

COMPENSATION / ACCOMMODATIONS

Minimum wage plus reimbursement of RFC tuition if/when season is completed, plant starts and seeds for any personal garden use (garden space not provided), any edible seed crops (eg, melon and squash flesh), garlic for personal use.

Verizon and US Cellular service is available though not always stellar in the fields. WiFi is available at the home farm house and will be accessible (as will the house itself for breaks, bathroom, shower if needed). There is no housing on site at this time.

I would prefer to meet prospective apprentices if possible to make sure we both feel like we would be a good fit. I have found paid working interviews to be a helpful way to go about this. If this isn’t possible I’m open to getting to know each other over the phone.

EQUITY AND INCLUSION

I do not discriminate on the basis of gender, gender identity, sexuality, ethnicity, or age. I encourage open and respectful communication.

Cacia, with kitty friend

feralfarmseeds.com

Our Table Cooperative- FULL FOR 2024

Our Table Cooperative- FULL FOR 2024

• POSITION: 1 FULL TIME

• APPROX START & END DATES: May 1-September 30

• HOUSING NOT OFFERED 

• WAGE: $16.50/hr or DOE

• LOCATION: Sherwood (Portland Chapter) 

• VEHICLE REQUIRED? NO

• ON FARM VISIT REQUIRED? Yes

• LANGUAGES SPOKEN: English, some Spanish

Our Table is entering its twelfth year of production in the Portland area. We farm on 58 acres of land about 20 miles south of Portland. We raise a variety of crops, including vegetables, blueberries, strawberries and apples. A year-round creek, a large pond, varying topography and a lovely view of Mount Hood. Our Table has the unique perk of operating an on-site grocery store and kitchen, which provide locally sourced food to the surrounding community and a venue in which to host events like farm dinners and stone-fired pizza happy hours. The farm has easy access to both town and country. Nearby are the towns of Sherwood and Wilsonville, with parks and restaurants, and also the sprawling vineyards and hills of Yamhill County. The farm crew consists of six to seven people between annual and perennial productions, and the store/kitchen employs another ten. 

We grow vegetables intensively on 3 acres, with an additional 3 acres cultivated in annual cover crops. We use no-till, raised bed practices in the production fields, 4 hoop houses, and 6 caterpillar tunnels. The perennial side of the farm includes fruit and nut trees, 8 acres of blueberries, 4 strawberry tunnels, and beekeeping. We supply produce weekly for a seasonal CSA, and our other sales outlets are through stores (including our on-site store) and restaurants in the larger Portland metropolitan area.

TRAINING & EXPECTATIONS

Apprenticing at Our Table includes an all-encompassing vegetable farm experience. Candidates can expect to be involved in the entire life cycle of growing vegetables, including bed preparation, seeding in the propagation house, transplanting, direct seeding, cultivation, harvest of over 70 varieties, and washing/packing of produce. The apprentice would participate in practices of tarping, composting in several forms, mulching, and other methods involved in regenerative soil practices. The Apprentice would have the opportunity to be trained and to use equipment such as a BCS, front-loading tractors, flail mowers, a JANG seeder, irrigation risers and pump, among others. The Apprentice will have access to the seasonal planting plan, as well accounts, sales, and farm financials for a comprehensive understanding of the logistical side of farming. Finally, the Apprentice would be responsible for tending the CSA pick-up tables for our members on Wednesday of every week. 

Our Table is offering an Apprenticeship from May 1 through September. We have some flexibility on specific start/end dates. A work week will average 40 hrs a week. Daily start times vary seasonally and according to daylight, but a typical day begins at 6.30 a.m. and ends when the work is done, usually by 3 p.m. On Wednesdays from June-September, the Apprentice will work a slightly later shift (10.30 a.m.-6 p.m.) in order to staff the CSA pick-up on farm.
Because Our Table runs a relatively small production, members of the annual crew are often working side by side. Andrew and Karen are farm co-managers and oversee different aspects of the business. Candidates can expect to work alongside Andrew on a daily basis, learning core concepts and daily functions. If the Apprentice has a desire to master a particular skill or to gain responsibility in specific areas (irrigation, cultivation, compost, etc), we welcome that sort of ownership. There are constant opportunities to ask Andrew, Karen or any of the other crew members questions pertinent to the farm operation or planning. Over the years, Andrew has developed a love for studying soil science, integrating both humor and efficiency in daily workflow, and mastering a comprehensive knowledge of systems he encounters on the farm.  Karen holds a wealth of information about the cooperative model, the CSA, sales, and the history of the farm. The crew holds regular check-ins as a group. Reading material will be provided and encouraged.

COMPENSATION & ACCOMODATIONS

We are able to offer an Apprentice a wage of $16.50/hr or more depending on experience, as well as a few other benefits such as discounts from our on-site grocery store/kitchen and produce and fruit from the farm. Apprentices will accrue paid time off hourly.

Opportunities are available to participate in farm events, educational activities, and various other projects at the Cooperative. 

We are five minutes from Sherwood, OR, a town of 20,000 people, and within easy driving distance (20 miles) of the greater Portland metropolitan area. Apartments, rooms, and shared housing options are plentiful in the area. 

No vehicle is required to fulfill an Apprenticeship at Our Table, but an apprentice would be responsible for their transportation to and from the farm.

QUALIFICATIONS

Our Table is seeking an Apprentice who is detail oriented, enjoys working in a group, and is motivated to streamline learning and workflow. Communication and cohesion in our crew are highly prioritized, as is the ability to listen to one another. The work is mostly physical, but requires a sharp mind, good judgment, and a great sense of humor. We would prefer to welcome someone with prior vegetable farming experience and a general interest or commitment to this kind of work beyond a single experience. The Apprenticeship involves daily lifting (up to 50 lb.), bending, walking, etc, with almost all of the time spent moving or on your feet.

EQUITY & INCLUSION

At Our Table we are dedicated to impartiality in processes and relations in all aspects of the cooperative. We value an atmosphere of belonging and ownership devoid of any judgment. We encourage open communication, speaking up, regular morale check-ins, and desire to foster a space that is not only all-inclusive and comfortable, but one that allows both individuals and the collective to thrive.

Our Table Cooperative farm crew

www.ourtable.us/

Peachwood Orchard

PEACHWOOD ORCHARD

• POSITION: 1-2 APPRENTICESHIPS

• PART TIME (up to 40 hrs/week) 

• APPROX START/END DATES: 6/1 - 9/15

• LOCATION: Hood River (Portland Area)

• ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes.

• ON FARM VISIT REQUIRED? Preferred.

• LANGUAGES SPOKEN: English. Spanish.

Peachwood Orchards is an organic peach orchard located in traditional lands of Wasco, Wishram, and Chinook- known as Hood River, Oregon. With a stunning view of Mt. Hood along a small creek are 3.5 acres of peaches and our home. We’re about 5 miles from downtown Hood River and a short drive to many hikes, swimming holes, and waterfalls. An eBike is available for trips to town or around the valley. Our house is on the property as well as a large shed for tools, cold storage, a shop for woodworking and repairs, and a small greenhouse/shed. There is an outdoor common kitchen and shower, next to a parked ¾ size school bus. Indoor bathroom with storage.

David and Alma live and work on the farm with their sweet dog Whoopie. Alma and Whoopie dog work in the orchard full-time in the summer, while Dave works in the local hospital full-time but somehow manages to put in full-time work in the orchard as well. Alma is first-generation Xicana, her passion for agriculture launched her into orcharding for the past 4.5 years. As a child, she watched her grandfather work in his milpa in Zacatecas, Mexico following through the fields and always asking questions– wanting to emulate him. We like to host family and friends in our house in the summer and Alma loves to cook traditional foods and share meals whenever there’s a chance. Alma is involved in social and environmental justice organizations in the community and is on the board of a food access non-profit. Typically we host between 2-4 volunteers through WWOOF and other organizations. The orchard is largely run by us, we may have support from 1-2 part time employees during the busy parts of the season. 

We have been certified organic through Oregon Tilth for the past 5 years. There are about 300 peach trees on the property along with 20 blueberry bushes, Tayberries, plums, and several 25x15ft garden plots. We sell at farmer’s markets, through a local farmer’s cooperative, restaurants, grocery stores, to CSAs, and breweries- even had a beer named after Alma this season made with our peaches! We particularly enjoy being part of the Portland BIPOC market and welcoming other people onto the farm to learn. Opportunities for growing seed for saving heirloom varieties. We make donations to several food banks, and many other groups/organizations.

TRAINING AND EXPECTATIONS

We expect an Apprentice to be respectful of the land and community we work with. We expect you to be on time and keep your commitments. Work week will be an average of 40 hours, 5 days a week, including Saturday. Expect to work between 8-10 hours during the peak time in June, and August with other times of the season to average between 6-8 hour work days in July. We ask that you be available to help with Saturday farmer’s markets each week during August and September.

June through September will have plenty of opportunities to thin fruits and learn how to harvest peaches at peak ripeness. There are opportunities to learn about accounting, record keeping, and account management. Alma typically cans, freezes, ferments, dehydrates peaches and is happy to share her knowledge. 

June-July: Thinning fruits, management of orchard floor. This is a time to learn irrigation repair and maintenance for the rest of the seasons. July will be focused on gardens and seed-saving projects, as the peaches ripen. We work on the small gardens and experiment with no-till management. 

August-September: Peach harvest, packing, record-keeping, and managing sales/accounts. Preparing for market and other sales. Preparing and running farmer’s markets. Processing harvest. 

Optional: Restoration projects along the creek that runs through our property include: mitigation of opportunistic plant species, establishing pollinator habitat, and planting of native shrubs. 

We intend to work alongside Apprentices, there will be specific demonstration and training at the beginning and we will make ample time to be available and work together to allow for questions to come naturally. Independence of work will be gained with experience and based on the comfort developed with each task. The extent of supervision will depend on experience and on the nature that we’ll often be working together.

QUALIFICATIONS

Some experience working in agriculture is preferred. We’re looking for people who are interested in and/or already engaged with orchard work. Good work ethic is important for long days of work as well as ability to work well in a team, and clearly communicate. We ask that you are open to working with people of diverse races, gender, sexual orientations, and cultures. A phone call and visit to the farm are required prior to placement, we are open to doing a Zoom tour in case you’re not able to physically visit. Some flexibility on dates if communicated clearly and early. Ability to lift 50lbs and be on your feet for hours at a time.

COMPENSATION / ACCOMMODATIONS

We are still determining our exact wage for 2024, which will take into consideration cost for on-farm housing.

Housing is in a ¾ size school bus parked on the farm with light and heat provided, next to an outdoor communal kitchen and shower. There is an enclosed bathroom with toilet and potable water. Kitchen has a propane stove, hot water kettle, sink, food storage, and small fridge. There is cell service and access to WIFI and our laundry/dryer. A list of basic food staples will be provided and resupplied throughout the season as well as access to food grown in the garden and all the peaches you can eat. No smoking, please be responsible about drinking. Visitors may be welcome but please check with us and others living on the farm beforehand. We love to share meals but are limited to our availability/schedules.

EQUITY AND INCLUSION

We encourage applicants from all backgrounds and aim to nurture an environment of respect and dignity for all individuals. Our farm welcomes aspiring farmers of all ages, races, genders, sexual orientations, religions, and cultural backgrounds.

Alma Gaeta

https://www.hoodriverpeaches.com/

https://www.instagram.com/peachwood_orchard/

Quackenbush Farm- FULL FOR 2024

QUACKENBUSH FARM- FULL FOR 2024

• POSITION: 2 APPRENTICESHIPS

• FULL TIME (40 hrs/week) 

• APPROX START/END DATES: April 1 - Oct 31 (option to stay through November)

• LOCATION: Eagle Creek (Portland Chapter)

• NO ON-FARM HOUSING OFFERED 

• VEHICLE REQUIRED? Yes

• ON FARM VISIT REQUIRED? Preferred, no required

• LANGUAGES SPOKEN: English. Basic Spanish.

Quackenbush Farm is located in the beautiful Clackamas River Valley, about 30 minutes southeast of Portland.  Our focus has primarily been diversified, organic, fresh market veggies. The farm is a thriving business with our main markets being our weekend farmer’s markets, wholesale (school districts), restaurants, and a small on-site farm stand.

Our production methods revolve around intensive, sustainable annual crop production.  We are certified organic and utilize a variety of conservation practices to minimize our impact on the land and soil, including cover cropping, crop rotations, reduced tillage, pollinator plantings and hedgerows, and more. 

The farm family and crew this year will include Jennifer and Matt, our assistant farm manager, two to three farm crew members and apprentices, 2 market crew, and our team of weekly harvest volunteers and workshares.

Quackenbush Farm started in 2013 as a partnership between 4 friends. We were young, motivated, and wanted to grow a business based around community health and vitality. Each of us contributed a thousand dollars as startup, or seed money, and kept our day jobs. We found a rental with property with a brave landlord and within a month of signing the lease, we plowed the field. 

Over the years the farm has evolved, growing and reaching new markets and customers. In 2017, the farm found a permanent home when Matt and Jennifer purchased 18 beautiful, flat acres of pasture and oak savanna in Eagle Creek, Oregon. Through all the changes over the years we have stayed committed to our ideals, and remain idealistic in our hearts and actions.

Our focus is on producing high quality produce for small and mid-scale markets, with an emphasis on heirloom and old-world varieties where flavor is more important than shelf-life.

Training AND Expectations

We are looking for two full time apprentices to commit to the full season from early April to the end of October or optionally through November. The flow of a typical farm year for our staff follows the 3 seasons of spring, summer, and fall:

Spring (April, May, early June) – The focus of this season is greenhouse work, field preparation, building/refurbishing farm infrastructure, and planting.

Summer (Late June, July, August) – This is the time for our biggest markets, big harvests, weeding, pruning and trellising, and more planting.

Fall (September, October, November) – The pace starts to slow a little here, with planting mostly over, our focus now is harvesting, weeding, marketing, farm projects, and eventually turning the fields over and planting cover crop.

By the end of the year, we will provide exposure to virtually all aspects of farm operations, including all steps between the seed and the plate.

These are full-time positions, typically 40 hours per week with some flexibility for longer days in the peak season (July/August) and shorter days in the shoulder seasons (April/October), 5 days per week with two days off. Work days typically start at 8am and go to 4:30pm, with a lunch break mid-day. Farming is physically demanding work, so we expect our staff to manage the demands of frequent lifting, stooping, repetitive motions, and to be able to work in all weather conditions.

Working directly with the farm owners in all aspects of day to day operations, you will gain an in-depth understanding of growing for farmer's markets, local restaurants, and our surrounding community. With 4 acres in production of annual vegetables and the remaining 14 acres managed for grazing, wildlife habitat, and other projects, our apprentices will have the opportunity to gain a well-rounded sustainable agriculture work experience.  Overall duties include field work, irrigation, small equipment work, farmers market sales, seeding/propagation, planting, animal husbandry, volunteer coordination, and record keeping (to name a few).

Qualifications

An ideal candidate would be one who is seriously considering a career in agriculture, either working for another farm or starting their own, and is actively pursuing these opportunities.

Farm work experience is preferred, but NOT required.  However we do expect a willingness to learn. We value clear and open communication and expect that our staff are actively engaged with questions, comments, and input on the farm operation.

Demonstrated experience doing repetitive manual labor and a strong physical and mental work ethic IS required.

While we do not require an in-person visit prior to making a placement offer, it is highly recommended.

Compensation / Accommodations

Compensation for our apprenticeship starts at $15/hr and includes a CSA share for the season.

We are not offering housing this year.  The Estacada area typically has affordable housing available, or we are a 30 minute drive from Portland.

Equity AND Inclusion

We believe healthy, organic food should be accessible to anyone, regardless of their economic status. We are very conscious of fair pricing, both to ourselves and to our customers, and provide other opportunities to make our produce affordable, including SNAP discounts and benefits, Pay What You Can pricing, and donations to several local food banks. 

We recognize the long and troubled history of exclusion in the world of agriculture and land ownership. Equity and inclusion on Quackenbush Farm means that your value as a farmer and co-worker are irrespective of your race, color, gender, sexual orientation, bank account balance, or accent. We welcome all hard-working bipeds to apply.

Matt & Jennifer (& Edwin)

quackenbushfarm.com