Our Table CooperativE
1 APPRENTICESHIP
PART TIME (21 hours/week)
APPROX START/END DATES: June - October
$16.50/HR
LOCATION: Sherwood (Portland Chapter)
YEARS IN PRODUCTION: 13
PREVIOUS YEARS HOSTING: 2
PRACTICES: Certified Organic, No-Till
ACRES IN CULTIVATION: 14
Vegetables, Culinary Herbs, Fruit, Value-added/Processing, Cut Flowers
ON-FARM HOUSING? No
VEHICLE REQUIRED? No
LANGUAGES SPOKEN: English, Basic Spanish
Cooperatively Owned
At Our Table, our farming philosophy revolves around proper soil health. We are firm believers in the idea that growing soil not only results in higher quality production, but is a powerful way to mitigate some of the negative effects we have on our planet. We strive to nurture and grow the soil food web through mulching, composting, minimal soil disturbance, cover cropping, and diversification of plant varieties.
As a production farm, we are deeply proud of the quality of produce we send to our restaurant and grocery accounts and are honored to positively contribute to and change the local food system in the PDX area.
FARM OVERVIEW
Our Table is entering its 14th 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 tree fruit. On site are a year-round creek and pond, varying topography, and a lovely view of Mount Hood. The farm has easy access to both town and country.
Our farm crew consists of six to seven people between annual and perennial productions.
We grow vegetables intensively on 4 + acres, with an additional 2 acres cultivated in annual cover crops. We use low-till, raised bed practices in the production fields, 4 hoop houses, and 14 caterpillar tunnels. The perennial side of the farm includes fruit and nut trees, 9 acres of blueberries, 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 AND 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, washing/packing of produce, delivering produce to restaurants, and working the weekly CSA pick-up table. The Apprentice would have the opportunity to be trained and to use equipment such as a BCS tractor, a JANG seeder, irrigation systems, and more.
Schedule is as follows:
Mondays & Fridays: 6:30am - 2:00pm
Thursdays: 11:00am - 6:30pm
Hours can vary seasonally. Opportunities for more work may be available.
Because Our Table runs a relatively small production, members of the annual crew are often working side by side. Candidates can expect to work alongside farm manager Andrew on a daily basis, learning core concepts and functions. We welcome questions of any nature and encourage growth in areas of individual interest on the farm. 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. The crew holds regular check-ins as a group.
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. Experience with customer interaction and enthusiasm for all sorts of fruits and vegetables are highly encouraged. The Apprenticeship involves daily lifting (up to 50 lb.), bending, walking, etc, with almost all of the time spent moving or on your feet.
COMPENSATION / ACCOMMODATIONS
We are able to offer an Apprentice a wage of $16.50/hr. Apprentices will accrue paid time off hourly.
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.
EQUITY AND 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.
PAST APPRENTICE TESTIMONIALS
“Always provided training on new tasks, always open to my questions. All topics were covered, most were covered comprehensively. Usually available to provide feedback/criticism, but sometimes too busy. Gave me more responsibility/insight into different areas as the season went on. Listened to my ideas/thoughts on farming topics and had good discussions. In general I feel like I learned a lot by doing, which is what I wanted.” - 2022
“Andrew was wonderful to work with and patient with my many questions. Helped guide and teach about many topics.” - 2024
Andrew (and former RFC Apprentice, Fern)