Sweet Water Farm

Sweet Water FARM

• 1 APPRENTICESHIP

• FULL TIME (35 hours/week)

• START/END DATES:  June - December 

• $17/HR

• LOCATION: Hugo  (Rogue Valley Chapter)

• YEARS IN PRODUCTION: 19

• PREVIOUS YEARS HOSTING:  1

• PRACTICES: Organic Practices (Not Certified) 

• ACRES IN CULTIVATION: 2.5

• Vegetables, Cut Flowers, Fruit, Hemp

• ON-FARM HOUSING? Yes

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Spanish  

The mission at Sweet Water Farm is to grow healthy food and take care of a special piece of the Earth at the same time.  We are honored and fortunate to be in the position to take on this beautiful and challenging task.  Both of our children were born on and fed from this land. The farm has been a conduit to connect with and nourish countless people in our community for the past 19 years.  We intend to continue using Sweet Water Farm to learn and push the limits of sustainable food production in the Rogue Valley.  We aim for Sweet Water Farm to be a place where humans can connect with the endless cycles of the Earth and return to their lives with purpose and energy.  

@sweetwaterfarmhugo

Farm overview

Sweet Water Farm is located in Hugo, Oregon about 15 minutes north of Grants Pass and 15 minutes east of the Rogue River.  Cool and wet winters contrast with hot and dry summers.  Spring and fall are world-class beautiful and mild.  Pine and oak savannah is the native ecosystem here with fir, cedar, and manzanita as other dominant species.

The home site is ¾ of an acre of sloping 75-foot beds for annual vegetable production, a circle garden with perennial flowers and asparagus, and a small variety of fruit trees and berries.  We also lease 2 acres from our next-door neighbor which has a section of 100-foot beds and a section of 200-foot beds for annual vegetable production plus potatoes, onions, winter squash, garlic, and hemp.  We have a propagation hoop house and two hoop houses for hot-weather crops in the spring and summer and cold-weather crops in the fall and winter.

We use a BCS and a 4-wheel Kabota for soil prep and mowing. We aim to leave soils covered with growing plants, mulch, or tarps as much as possible to limit erosion and preserve soil life. We only apply OMRI-certified amendments and compost to the soil. Lots of 5-gallon buckets are lifted, carried, and dumped at Sweet Water Farm.  Weeding and cultivation in beds are all done by hand and hand tools. Transplanting is done by hand, but this year we are going to experiment with the paperpot transplanter.

Sweet Water Farm is entering its 19th year as a primary vendor at the Grants Pass Growers Market. This farmers market is a bustling event every Saturday all year round and is the oldest market in the state of Oregon. We also provide produce for a few local restaurants, a natural food store, and a food co-op.  

Plans for 2025 include a half-acre expansion of veggie production, construction of a 90’x24’ foot hoop house and a 20’x18’ equipment building, the raising of a new flock of chickens and a couple of pigs, and planting of fruit trees, medicinals, and perennials. 

Sam and Denise live in the main house on the property with their 14-year-old daughter Ivory, 2 dogs Benny and Ricky, and a cat Pedro. Their 18-year-old son Ari lives in his own house and takes care of a small flock of chickens. There is also a house that is occupied by our friends-a couple in their 30s with a 5-year-old son and 3-year-old daughter.

Training and Expectations

We will teach Apprentices every aspect of running a successful season of farming.  

These include:

• Farming mindset and self-care strategy

• Understanding and implementing a full-year planting calendar/schedule

• Understanding time/labor requirements regarding calendar/schedule

• Record keeping

• Seed propagation and prop-house management

• Soil preparation and transplanting

• Soil cultivation and weed management

• Greenhouse management and trellising 

• Cut Flower cultivation and bouquet/floral design

• Harvesting,  washing, and packing of produce

• Growers’ market setup and marketing

The Apprentice will be expected to work 35 hours a week, split into five 7-hour days, with two days off per week. During the height of the season, the Apprentice may work extra hours if desired. A week off for a vacation mid-season can be scheduled. Tasks are physically challenging and repetitive at times, but the Apprentice will not be asked to do anything Sam and Denise have not done countless times each year for decades. The Apprentice will be taught body positioning for all tasks to maximize efficiency, avoid injury, and increase strength.

Apprentice will be integral to the success of Sweet Water Farm for the 2025 season.  As we plan to increase yields this year, develop farm infrastructure, and grow more food and independence than ever, Denise and Sam will develop a schedule and plan that is specific and realistic and aims to coincide with the non-negotiable flow of the Earth. As planting and harvesting dates are crucial to success, the Apprentice will be given significant responsibility in making this plan a reality. They will help Sam and Denise seed, germinate, transplant, irrigate, weed, harvest, clean, and sell hundreds of thousands of plants. Getting healthy food to the people is the mission. Simply put, this is how you can make farming an occupation that allows you the freedom to be your own boss and work from the land where you live. Managing the landscape in a way that keeps things neat and organized, manageable, productive, and beautiful while also doing so in a way that nourishes the Earth will be our goal. 

When the Apprentice arrives on June 1, much of the initial steps will already be rolling for the year. The first two large veggie successions, storage onions, leeks, the main flower patch, five salad/lettuce plantings, and one greenhouse will already be planted. The Apprentice will step right in and take over many of the day-to-day tasks that keep the farm running. Maintenance/Mowing Monday focuses on keeping the seeding and soil prep schedule flowing and the grass and edges mowed and trimmed. Trellis/Transplant Tuesday focuses on trellising greenhouse tomatoes and cucumbers as well as getting the next transplants in the ground. Weeding Wednesday keeps our beds cultivated and our plants healthy and charging without too much competition. Thorough Thursday is our day to finish any needed tasks and start harvesting for Market. Friday is all harvesting, washing, and packing of produce.  Saturday is Market day when we get to bring the goods to the people!

We will harvest and cure garlic as well as transplant the summer veggie succession, melons, and winter squash in June.  Every 2 weeks we will transplant head lettuce and salad mix. In July we will transplant our second to last veggie succession, keep the onion and leek patch well-weeded, and plant out our hemp field.  In August we will transplant our final fall succession of overwintering veggies, harvest and cure storage onions, and seed overwintered onions. In September we will start to enjoy the warm days, cool nights, and the bounty of fall, harvest the potatoes and begin to pick and cure the hemp crop. In October we will harvest and cure winter squash, flip a greenhouse from tomatoes to greens, and pick sensitive crops and dried flowers before the freezes hit.  In November we will plant garlic and overwintered onions, fill up another greenhouse with cold-weather veggies, and clean the fields up and seed cover crops before things get too wet. In December we will rest and get ready to do it all again!

QUALIFICATIONS

The Apprentice must have at least two full seasons of farming experience and have the goal of operating their own farm in the future.  

Compensation / ACCOMMODATIONs

We will start apprentices at $17/hour.  The Apprentice receives 15 minutes of paid self-care per day. Accommodation is a tiny house on the property with electricity, a kitchen, a shower, a sleeping loft, and a composting toilet for $600/month. The cabin is separate from other housing on the farm, is private, and has a nice little deck.  

Equity and Inclusion

We appreciate anyone who wants to help us in the mission to grow healthy food and care for the Earth. Sweet Water Farm operates with the utmost respect for the people we employ and interact with in the community. We encourage honest and open communication and everyone is given equal opportunity to provide feedback and air grievances.  We do not judge others for who they are, and we expect the same in return. 

Sam and Denise at the Grants Pass Growers Market

Bel Avenir Farm

Bel Avenir Farm

• 1 APPRENTICESHIP

• PART TIME (15 hours/week)

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

• $15/HR first three weeks (trial period), $18/HR

• LOCATION: Ashland (Rogue Valley Chapter)

• YEARS IN PRODUCTION: 12

• PREVIOUS YEARS HOSTING: New Host Farm

• PRACTICES: Organic Practices (Not Certified), No-Till, Rotational Grazing

• ACRES IN CULTIVATION: 5

• Meat Production, Poultry (Eggs), Value-added/Processing, Agritourism

• ON-FARM HOUSING? No

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English (Fluent)

• Women-Owned/Operated

Bel Avenir (which means bright or beautiful future) is a 5-acre farm located in rural Ashland, on the ancestral lands of the Shasta, Takelma, and Latgawa peoples. Diane Choplin launched the farm in 2012 and firmly believes in serving the land as a responsible steward while building soil, producing nutrient-dense food, and maintaining high standards for animal welfare. Bel Avenir supplies direct-to-consumer rotationally-grazed lamb and pastured eggs, as well as value-added products. Dedicated to regenerative practices and the highest standard of animal welfare, Bel Avenir is Bee Friendly Certified, and a Jackson Soil and Water Conservation Stewardship Site. 

https://www.facebook.com/BelAvenirFarm/ 

@belavenirfarm 

Farm Overview

Bel Avenir is a no-till, 5-acre labor of love located just outside the town of Ashland, on the ancestral lands of the Shasta, Takelma, and Latgawa peoples. Myer Creek bisects the property. There’s a raised-bed kitchen garden, pond, fruit + nut orchard, and over three acres of perennial pasture which is home to a small herd of hair sheep, flock of laying hens, and a plethora of insects, soil microbes, and burrowing rodents. My 15yo son and I live in the farmhouse. For added income, I Airbnb the largest bedroom. 

Bel Avenir has historically been a one-woman show with very occasional hired help for tasks I can’t do alone or as efficiently. I raise rotationally grazed lamb and pastured eggs that I sell directly to clients. Meat is whole-animal to enable farm kill and encourage nose-to-tail consumption. Clients come to me by word of mouth. Additionally, I make value-added products from hides and orchard fruit that I sell to Airbnb guests and also by word of mouth. 

Though not certified organic, I hold to those standards, controlling weeds through mechanical means (hand pulling/digging/burning) and with grazing, tarping, and sheet mulch. I’m also an experienced boot-strapper, as any single person running a farm must be, having received multiple grants and one corporate sponsorship for infrastructure projects.

Farming is an exciting, challenging, and rewarding learning curve, especially having come from an urban existence! I’m grateful for all of the opportunities this valley and its supportive farming community offers to beginners. I’ve taken full advantage since beginning my journey in 2009 with workshops at OSU Extension, Jackson Soil and Water Conservation District, and online. I enjoy giving back to those programs and have hosted over 350 folks for tours and workshops on the subjects of noxious weed management, riparian restoration, rotational grazing, and economics and enterprise. 

I’m a member of the League of Women Farmers and the Oregon Forages and Grasslands Council. I also work part-time for OSU Extension (SOREC), Small Farms, and serve on the board of Our Family Farms, the organization behind the campaign to ban GMO crops from Jackson County.

For a deep dive into my farming philosophy and values: https://www.dianechoplin.com/writing

TRAINING AND EXPECTATIONS

Lambing kicks off in spring (late March), which means ear tagging, cord dipping, potential lamb pulling, and health checks. At a month old, I band male lambs as means of castration. Rotational grazing season begins once all the lambs are on the ground and able to reliably find and follow their mamas. It runs through October/November, when forage growth slows and the flock is separated for breeding and slaughter. Rotational season means constant forage assessment and taking down/setting up of paddocks (weed whacking fence lines, moving electrified nets, etc.). I do FAMACHA scoring, hoof-trimming, and conduct my own fecal egg counts (collect poo, put it in solution, and look at it under a microscope). Other activities include collecting and delivering eggs, night penning animals, cleaning their coop/sleeping spaces, reducing fuels for fire resilience, and LOTS of weed management. Apprentices will learn to identify forages and weeds (including noxious, beneficial, and toxic), how and when to control them, and how to measure and maintain pasture density. 

All work is physical to varying degrees. There will be digging, weed whacking, bending, lifting, mowing, and working low to the ground. Hay bales are the heaviest item, at 60 pounds, but it’s rare that they need moving, at least not until rotating season ends in late fall. Well, sheep are heavier but we won’t pick them up. We’ll just move them around at hoof trimming. 

For 7-10 hours a week, I will work alongside you to teach skills and talk concepts as we work. I envision the experience as hands-on learning. We’ll also check in for the first and last 5-10 minutes of each workday. Questions are always welcome. Our first day will include a tour, a discussion of what the Apprentice is most interested to learn, deciding our schedule, and meeting the animals. We’ll have two evaluation sessions as per RFC guidelines, more if the Apprentice desires. Attending an irrigation district meeting is a possibility, as is assisting with any workshops, or selecting a personal project. 

I’m also happy for Apprentices to participate in and learn from my Airbnb farm stay and potentially take on a project of their choice on the farm. 

Schedule: No more than five hours of work per day, M-F, with possibility of some weekend hours as needed, for fifteen total hours per week. Regular schedule desired. Flexibility for days off, extreme heat, and poor AQI. Punctuality, clear communication, and advanced notice of vacation plans are expected.

QUALIFICATIONS

Reliability, good physical fitness, and a sincere desire to learn are paramount. Good communication (as mentioned above), listening skills, and accountability are also important. I’d rather someone admit they forgot how to do something and ask for help, than forge ahead, too embarrassed to ask, and cause harm to themselves or others, or make more work later. Please be detail oriented and have a strong work ethic. Be someone who wants to do their best in everything, versus get away with minimum required effort. Previous outdoor and/or physical work experience is a plus as it means you know how to take care of yourself in summer heat, deadlift properly, etc. Committed to agriculture, farming, and/or homesteading is another plus, but not required. 

I would prefer that the prospective apprentice visit in person to make sure it’s a good fit for all. In absence of that, a Zoom call would be necessary.

COMPENSATION / ACCOMMODATIONS 

$15/hr for an initial trial period of three weeks.

$18/hr after successful trial period, plus farm-produced eggs and seasonal produce, when available. 

$250 completion-of-season bonus. 

The rental market in and around Ashland is tight and expensive, but the farm is just 2 minutes off of I-5, so commuting from Talent, Phoenix, Jacksonville, or Medford would be easy (10-20 minute drive). Look for housing through Craigslist, rental property management companies, and social media. If I learn of someone looking for a roommate or renter, I’m happy to share that information. As of the writing of this description, I know of no such opportunities. 

EQUITY AND INCLUSION

I make efforts to educate myself to the experiences of others so that I may be more mindful in my interactions and aware of the inequitable privileges accorded me, as well as subconscious actions I may take or have taken that reinforce division and oppression. I invite feedback and work cooperatively to address concerns. I recognize I have much to learn and actively seek out opportunities to do so. I read a lot of nonfiction, personal essays, memoirs, and biographies by BIPOC authors, attend DEI trainings and LGBTQIA events, and speak up when I see injustice and insensitivity. I advocate for greater BIPOC representation in my off-farm work and strive to avoid tokenism. I respect and honor people’s pronouns and lifestyle choices. I greet everyone warmly and pay attention to nonverbal cues regarding their comfort and safety. I am open to suggestions on how I can do better. My farm, unfortunately, is not ADA-compliant. 

Diane Choplin with Sheep

Valley Flora Farm

VALLEY FLORA FARM

• 1 APPRENTICESHIP

• FULL TIME (40 hours/week)

• APPROX START/END DATES: May  - December 

• $15/HR

• LOCATION: Langlois  (Satellite Farm)

• YEARS IN PRODUCTION: 18

• PREVIOUS YEARS HOSTING:  1 

• PRACTICES: Organic Practices (Not Certified), Mixed Power (Draft Powered, Mechanized/Tractor Farming), Low-Till

• ACRES IN CULTIVATION: 6

• Vegetables, Fruit, Culinary Herbs, Medicinal Herbs, Value-Added, Agrotourism

• ON-FARM HOUSING? Possibly

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Spanish

• Women-Owned/Operated

Valley Flora is a highly diversified fresh produce farm located 2 miles outside of the small town of Langlois (population 300) on the beautiful southern Oregon coast. The farm is deeply dedicated to ecological, climate-forward farming principles and practices, and we play a central role in our local food system in this rural corner of the state. Our crew is tight-knit and hard-working, and we strive to create a fun and supportive workplace for everyone here. 

https://www.valleyflorafarm.com/

@valley.flora

FARM OVERVIEW

Valley Flora Farm encompasses 90 acres in a beautiful, quiet river valley, 4 miles inland from the Pacific Ocean. 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 all of our row crops and orchard crops. The farm is nestled in a special microclimate where cool-weather crops thrive, but where we also have enough summer warmth to grow eggplant, sweet corn, peppers, and tomatoes outdoors - in spite of our proximity to the ocean. It’s a lovely climate to work and play in.

The farm is 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): Valley Flora operates a 140-member CSA from June through December during our main season, and a 70+ member winter CSA from January to May. We participate in the Double Up Food Bucks program to help break down barriers to fresh produce in our low income community.

• 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 long-standing local partnerships, we distribute produce to four local foodbanks and community fridges every week.

The farm adheres 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, solar 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 May 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 her birthplace on Floras Creek 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 manages the orchard. Betsy focuses primarily on greenhouse production of peak-of-summer crops (tomatoes, 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. After 18 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, with the crew usually putting in 8-10 hours per day during our summer peak. Apprentices typically start in May and work full-time through October with us. By the end of October things ease up a bit and we sometimes reduce hours slightly for November and December. 

At Valley Flora, we “train-by-doing” and there is education 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 on a project. New employees spend a lot of time working alongside our seasoned crew to learn the ins and outs of everything we do. 

Because the farm’s production and marketing are so diverse, our daily to-do lists are ever-changing and multifaceted, which helps mix up the physical and mental demands of the job. That said, it is very physical work with certain intense seasonal peaks (for instance, harvesting the heavy storage crops of fall, or the constant 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 are fans of a set of body weight exercises called Foundation Training to keep our backs healthy and strong). 

Apprentices work as a member of the field crew on all manner of tasks that are part of operating a diversified produce farm:  

• Daily harvest for our 140-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 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. We need Apprentices to achieve these quality standards while moving as efficiently and quickly as possible. It’s a steep and challenging learning curve that requires keen attention to detail, awareness of pacing, fast and nimble hands, and a willingness to accept and integrate constructive feedback throughout the season. We are at core a lean commercial operation (not a hobby farm), and hustle is part of every single day.

• Post-harvest handling: Apprentices are part of processing and packing the 100+ crops we 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 it 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 three climate-controlled walk-in coolers. You’ll learn to use various scales, different wash techniques, specific packout systems, 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, flame weeder, pressure washer, and hand trucks. Other than our delivery van, all our farm vehicles have manual transmissions so Apprentices will learn to drive stick if they don’t already know how.

• Weekly Delivery:  Apprentices will be trained to safely load, drive and complete our delivery route in our Sprinter van (weekly deliveries to wholesale customers and CSA pickup sites). 

• U-Pick Management. Apprentices 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, answering questions, and being the public face of the farm.

• Farmstand Management: The Apprentice might help 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

Farming can be likened to an endurance sport that has some sprinting thrown into the mix (except our “sporting event” happens every day for a solid 8 months of the year). We try to cultivate physical and mental strength amongst our team so that we can “do hard things.” We are looking for someone who is up to this challenge and:

• Is a hard worker who loves spending their day outside, regardless of the weather (and has significant previous outdoor physical work experience on their resume).

• Knows how to hustle and optimize efficiency in their work.

• Demonstrates keen attention to detail, excellent observation skills, and an awareness of pacing.

• Is reliable, on-time, honest and kind.

• Has strong communication and listening skills.

• Has a good sense of humor and team spirit.

• Can gracefully accept and integrate constructive feedback whenever it’s provided, without the ego getting in the way.

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

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

• Is not inclined to stir up human drama (plants and the weather provide drama enough on a small farm!).

We don’t require previous farming experience but a passion and deep curiosity about sustainable agriculture is very useful. For us, it’s more important that someone has the grit and good humor to learn new tasks and stick with it through the challenges of an entire season than it is to already know how to do the job (often folks who have previous farming experience have to relearn our systems anyway). 

Applicants should be in strong physical condition, capable of safely lifting 50 pounds, and able to squat, bend, lift, carry, and kneel for prolonged amounts of time over an 8-10 hour work day, five days a week, for the entirety of the season. 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

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 $13.70/hour), with a wage reevaluation after the first month to assess the possibility of a performance-based raise. 

All employees have access to farm produce, and between June and December get a weekly CSA share from the farm, valued at $1000+/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 give out an end-of-year bonus, calculated based on the farm’s profitability and the number of hours worked. The farm will also reimburse half of an Apprentice’s RFC tuition if they complete the season.

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 if on-farm housing is not available.

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

EQUITY AND INCLUSION

Valley Flora is committed to open, non-violent communication and does not tolerate any form of bigotry, racism, sexism, homophobia, transphobia, or discrimination, ever.

Since the beginning, the farm has been a bilingual workplace. English and Spanish are both spoken everyday and Zoe makes 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 contribution to the farm. We try to assign tasks based on what people are excited and qualified 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. 

PAST APPRENTICE TESTIMONIALS

“Zoe worked alongside us and trained us on a number of things, which I really appreciated. The two other long-term farm crew members have been great in teaching/training me as well, but I know Zoe made an effort to be there with us as much as she could. That showed me that she cared about my learning and progression as a farmer, and she always made time to thoroughly answer any questions.” -2023

Zoë, Jen, Alexa, Sarah, Allen, Roberto, Abby, Bets.

Winter Green Farm

WINTER GREEN FARM

• 2 APPRENTICESHIPS

• FULL TIME (40 hours/week)

• APPROX START/END DATES: March - November

• $15.25/HR

• LOCATION:  Noti (WIllamette Valley Chapter)

• YEARS IN PRODUCTION: 44 years

• PREVIOUS YEARS HOSTING:  1

• PRACTICES:  Biodynamic, Certified Organic, Mechanized/Tractor Farming

• ACRES IN CULTIVATION: 25 

• Vegetables, Fruit, Culinary Herbs, Meat Production, Hay Production

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Spanish 

• Women-Owned/Operated

Mission Statement:

A productive farm in harmony with the earth, humanity, and ourselves.

www.wintergreenfarm.com

FARM OVERVIEW

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 the primary mentors, rather than the farm owners. 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 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.

TRAINING AND 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.demonstration, gaining independence, offering time for questions or field walks, regular check-ins/meetings, evaluation sessions, etc.):

QUALIFICATIONS

People with previous farm experience would be ideal but not necessary. We appreciate: outdoor work experience, a commitment to organic agriculture, attention to detail, good communication and listening skills. Will need a car.

 It would be nice but not necessary to meet in person beforehand.

COMPENSATION / ACCOMMODATIONS

We start all crew workers at $15.25 an 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. 

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 1⁄2 share of our CSA and are able to access other farm produce as well.

EQUITY AND 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.

PAST APPRENTICE TESTIMONIALS

“It is [a great farm] to learn about larger scale production.” - 2024

Shannon and Chris.

PCC ROCK CREEK LEARNING GARDEN

PCC ROCK CREEK LEARNING GARDEN

• 1 APPRENTICESHIP

• PART TIME (14 hours/week)

• APPROX START/END DATES: March - November

• $15.45/HR

• LOCATION: Portland  (Portland Chapter)

• YEARS IN PRODUCTION: 13

• PREVIOUS YEARS HOSTING:  1

• PRACTICES: Low-Till, No-Till, Organic Practices (Not Certified)

• ACRES IN CULTIVATION: 3/4

• Vegetables, Fruit, Culinary Herbs, Medicinal Herbs, Seed Production, Vineyard
  

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? No

• LANGUAGES SPOKEN: English , Spanish

• Educational Farm

The PCC Rock Creek Learning Garden is part of a network of 5 gardens across the PCC district designed to create safe, welcoming, educational spaces that were built for and by students. The gardens promote interdisciplinary academic achievement, leadership development, curricular and co-curricular opportunities and model sustainable food systems through dynamic and responsive hands-on education. These living classrooms work to offer equity-centered learning opportunities, cultivate a sense of belonging and promote community on campus in our support of food sovereignty.

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

FARM OVERVIEW

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 10am-1pm Tuesday-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

Crop-planning is collaborative. Greenhouse work begins in February. 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 10-12 hours of labor in partnership, 1-2 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 

$15.95 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

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.

Miriam, Learning Garden Coordinator

Sunbow Produce

Sunbow Produce

• 2 APPRENTICESHIPS

• PART TIME/FULL TIME  (March-May: 18-28 hours/week, June-October: 28-40 hours/week, November-December: 15-20 hours/week)

• APPROX START/END DATES: March -December

• $15/HR

• LOCATION:  Corvallis  (Willamette Valley Chapter)

• YEARS IN PRODUCTION: 9 

• PREVIOUS YEARS HOSTING:  1

• PRACTICES: Certified Organic

• ACRES IN CULTIVATION: 8

• Vegetables, Fruit, Culinary Herbs, Seed Production

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Spanish 

• BIPOC-Owned/Operated, Immigrant-Owned/Operated, Women-Owned/Operated, Public Education 

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.

https://sunbowproduce.com/

@sunbowproduce 

FARM OVERVIEW

We grow certified organic 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. 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, 5 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, Bea 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 

● Possible tractor operation depending on the person 

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

The first 8-10 weeks will be hands-on training with one or both of us. Independent tasks may 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 30-60 minutes depending on shift length.

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 6 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, engagement, 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.

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/around old buildings and crowded spaces. 

• Be willing to get dirty, wet, cold and hot (sometimes all in the same day!)

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

• Problem solve and discuss possible solutions before acting

• 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.

COMPENSATION / ACCOMMODATIONS

Apprentice will receive an hourly wage of $15/hour. We also offer up to $30 of our produce, weekly. Increase in pay will be considered after the first 90 days. See Sunbow Handbook for details on pay increase considerations. We may offer additional increases or bonuses based on consistent, excellent work performance. Lunch breaks are not paid, 10 minute breaks are paid. RFC hosted events, community building events (Grange meetings, potlucks, social time) and elective educational workshops/meetings are not considered payable hours. An end of year bonus may be issued based on the farm’s success that year and the Apprentice’s performance, reliability, and willingness to return the following season. The pay period is the 22nd of the month through the 21st of the following month. Paychecks will be issued no later than the 28th of each month for the prior payroll period and can be picked-up at the farm.   

Occasional crew meals and gatherings will be offered but are not mandatory.

We’re happy to grant 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). 

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. 

PAST APPRENTICE TESTIMONIALS

“I appreciated how often my host farmers would stop to explain why and how things are done at Sunbow. Nate especially really seemed to enjoy sharing his knowledge and thoughts about whatever task we were working on at the time. I also appreciated that when I shared that I needed to talk with them about something, they found the time to listen.” - 2024

Yadira and Nate.

FOOD For Lane County Youth Farm

FOOD For Lane County Youth FarM

• 2 APPRENTICESHIPS

• PART TIME (28  hours/week)

• APPROX START/END DATES: March - November

• $17/HR

• LOCATION: Eugene (Willamette Valley Chapter)

• YEARS IN PRODUCTION: 29

• PREVIOUS YEARS HOSTING:  1

• PRACTICES: Organic Practices (Not Certified)

• ACRES IN CULTIVATION: 5

• Vegetable Production, Culinary Herbs, Fruit, Nursery Stock, Cut Flowers

• ON-FARM HOUSING? No 

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

• LANGUAGES SPOKEN: English, Basic Spanish

• Urban, Public Education, Non-Profit Farm

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”.  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.

www.foodforlanecounty.org/gardens 

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

@fflcyouthfarm

FARM OVERVIEW

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 done by hand, including transplanting, weeding, harvesting, and post-harvest handling.  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 180-member CSA, and an onsite produce stand on Saturdays.  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, Education Coordinator, Field Coordinator and Youth Crew Coordinator, who work from mid-January-early December.  During the main growing season, we hire 14  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 volunteers and volunteer groups 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, close-in hiking trails, lakes and rivers for boating.

In 2024, we purchased a new 25 acre farm, which is located just outside of Eugene City limits and 15 minutes away from our current farm. This will become our new, permanent home! We are actively developing the new site with plans to be farming there exclusively in 2026. This is a very exciting new development and will create an incredible opportunity for Apprentices to take part in developing a new farm.

TRAINING AND EXPECTATIONS

Apprentices will be trained in various aspects of the operation including orchard care (pruning, thinning, pest management), 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 (barrel washer, salad 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 4th, four days/week (Tuesday-Friday),  with some additional weekend duties on occasion.  8:30am-4:00pm is a typical work schedule.  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 on November 25th. Apprentices can request up to two weeks off, and will earn vacation time and paid holidays.

Our staff works alongside Apprentices, and we train as we introduce new tasks.  We hold morning check-in stretching circles as well as frequent crew meetings.  We take monthly field walks, and will do  our best to address topics that Apprentices are interested in. Our Apprenticeship educational program consists of lectures, occasional field trips, hand-outs, and mostly hands-on learning.  We 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 and cover cropping. These on farm classes will supplement Rogue Farm Corps online Educational Event Series and weekend intensives.

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  

COMPENSATION / ACCOMMODATIONS

$17/hr for 28 hours/week. Vacation time accrual, sick time, and holiday pay are included. Apprentices receive 2 paid 10 minute breaks, and are required to take a half hour unpaid for lunch.  RFC events are not part of payable hours.

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.

Pay will be by check, directly deposited, into your bank account every two weeks.  Vacation time accrual, sick time and holiday pay are included. Details are in the FOOD For Lane County Employee Handbook. Reimbursement of RFC tuition is included if you complete the full season. Farm Produce and starts are provided as available.

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.      

PAST APPRENTICE TESTIMONIALS

“The mentors are both teachers and farmers. There are many opportunities to learn new things and be in leadership roles with volunteers and youth farmers.” -2024                   

Youth Farm staff.

Goodfoot Farm

GOODFOOT FARM

• 1-2 APPRENTICESHIPS

• FULL TIME (32-40 hours/week)

• APPROX START/END DATES: Mid April-end of November

• $18/HR

• LOCATION: Kings Valley/Philomath  (Willamette Valley Chapter)

• YEARS IN PRODUCTION: 13

• PREVIOUS YEARS HOSTING:  1

• PRACTICES: Biodynamic, Certified Organic 

• ACRES IN CULTIVATION: 2 vegetable, 1.5 berries, 0.5 tree fruit, plus forage

• Vegetable Production, Fruit, Nursery Stock

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English 

• Women-Owned/Operated

The farmer and farm philosophy is aligned with biodynamic agriculture and sociocracy. Goodfoot Farm’s goal is to implement an agricultural model that is ecologically sound, socially responsible, and economically viable.

www.goodfootfarm.com

@goodfootfarm

FARM OVERVIEW

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 grass. A resident horse 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 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 methods are well rounded with verbal instruction, modeling/demonstration, and written resources. Management system is based on holacratic principles. Check-ins and field walks happen regularly.

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, being self-organized, a strategic thinker and systems thinker, having a high degree of professionalism in work and person, excellent communication skills, and an interest in meeting people where they are at.

COMPENSATION / ACCOMMODATIONS

$18/hr.  

32 hours paid vacation for full season work; unlimited sick PTO. Apprentices will have access to free produce from the farm and an opportunity to trade at market. Most work gear is provided. There is a potential for partial 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 for housing.

EQUITY AND INCLUSION

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

PAST APPRENTICE TESTIMONIALS

“I appreciated how available and communicative the mentorship was, and the focus on comprehensive training to inspire confidence and autonomy. I also appreciated the conscious choices around how we practiced farming, and I understood that there was a solid reason for why we did everything the way we did--always with room for experimentation and new ideas.” - 2024

Beth Hoinacki

Harbinger Farm

HARBINGER Farm

• 1 APPRENTICESHIP

• PART TIME/FULL TIME (30-40/week)

• APPROX START/END DATES: April - October 

• $15/HR

• LOCATION: Myrtle Creek (Umpqua Valley*) 

• YEARS IN PRODUCTION: 5

• PREVIOUS YEARS HOSTING:  2

• PRACTICES: Organic Practices (Not Certified)

• ACRES IN CULTIVATION: 2

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

• ON-FARM HOUSING? No

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English

• Women-Owned/Operated

*While outside of the Rogue Valley Chapter, some in-person educational events will be within a 90-minute drive from this Host Farm. Attendance at these events is highly encouraged.    

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.

https://www.harbinger-farm.com

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

@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.

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 are preferred but not required–as long as the desire to learn and motivation to excel are 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

Lucky Crow Farm

Lucky Crow Farm

• 2 APPRENTICESHIPS

• FULL TIME (40  hours/week)

• APPROX START/END DATES: April - October

• $15-$18/HR

• LOCATION: Monmouth  (Willamette Valley Chapter)

• YEARS IN PRODUCTION: 7

• PREVIOUS YEARS HOSTING:  2

• PRACTICES: Dry-Farming, Mechanized/Tractor Farming, Organic Practices (Not Certified)

• ACRES IN CULTIVATION: 3

• Vegetable Production, Fruit, Culinary Herbs, Nursery, Cut Flowers

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? No, but reliable transportation to work is required

• LANGUAGES SPOKEN: English

• LGBTQIA2s+-Owned/Operated, Women-Owned/Operated

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.

https://www.luckycrowfarm.com

https://www.facebook.com/luckycrowfarm 

@luckycrowfarm

FARM OVERVIEW

We grow mixed vegetables for a 75-member CSA, the Independence Farmers’ Market, local restaurant accounts and our online store. We do some of our bed prep at the urban farm manually, while our larger farm location 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) and 2-3 other employees. 

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.

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.

The farm in Monmouth is 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. 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. 

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 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

• Ability to show up on time and ready to work

Preferred: 

• 1-3 years of prior farm work 

• Strong love of food, nutrition and healthy local economies 

• Manual transmission operation 

• Basic mechanics 

COMPENSATION / ACCOMMODATIONS

Hourly rate $15-$18, 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 farm business and local food economies. We believe a more diverse and equitable food production system is imperative in our work towards a sustainable future.

PAST APPRENTICE TESTIMONIALS

“The work environment was comfortable, supportive and educational. Eden always took the time to come over and help any of us when we had questions, I don’t recall any time she didn’t drop what she was doing to give us advice and guidance” - 2024

Eden

Our Table Cooperative

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.

https://www.ourtable.us/ 

@ourtablecooperative

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)

Peachwood Orchard

PEACHWOOD ORCHARD

• 2 APPRENTICESHIPS

• FULL TIME (38 hours/week)

• APPROX START/END DATES: May - September

• $15.50/HR

• LOCATION: Hood River  (Portland Chapter)

• YEARS IN PRODUCTION: 8

• PREVIOUS YEARS HOSTING:  3

• PRACTICES: Certified Organic

• ACRES IN CULTIVATION: 3.5

• Fruit, Vegetables, Seed

• ON-FARM HOUSING? Yes

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Spanish

• BIPOC-Owned/Operated, Women-Owned/Operated

https://www.hoodriverpeaches.com/

@peachwood_orchard

FARM OVERVIEW

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. 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.

We have been certified organic through Oregon Tilth for the past 8 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 made with our peaches! We particularly enjoy being part of the Portland BIPOC market and welcoming other people onto the farm to learn. Even though our focus is largely in growing peaches there are opportunities for learning about irrigation, land restoration, and growing seed for saving heirloom varieties. We make donations to several food banks, and many other groups/organizations. We are in community with other BIPOC farmers in our region and will be taking part in a BIPOC-only vendor farmer’s market in Portland, Oregon. Additionally we are growing flowers and crops for a local small market in Odell. We bring traditional foods to that market along with our peaches. 

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. Alma is first-generation Xicana, her passion for agriculture launched her into orcharding for the past 8 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. 

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 38 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. We prefer an applicant who has availability from June to 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 as time permits. 

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 50 lbs and be on your feet for hours at a time.

COMPENSATION & ACCOMMODATIONS

Our starting wage is $15.50 per hour and will depend on experience. 

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. 

We will have a second housing option available this season, a tiny house that is also on the property. 

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. Room and Board fee is $400 per month for the bus. 

EQUITY & 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.

PAST APPRENTICE TESTIMONIALS

“Alma met with us to start nearly every day, we stretched as a group and talked about our plans for the day.  I really appreciated this.  She was also really calm and kind.  She took time to walk around the farm with us and look at things and explain things.  She also made a real effort to change the tasks we were working on multiple times most days so we could use our bodies differently, and was really great about our schedules being flexible and not too demanding.“ - 2022

“I really appreciate how Alma is so passionate about teaching and really wants us to feel confident. She leaves lots of room for questions and is always open to hearing feedback. She gives both really positive and constructive feedback which helped me feel like I was doing a good job this season. She trusted me to handle the farmers market and make almost all of the deliveries throughout our season. Alma and I definitely made decisions together in terms of how our work week would flow and which tasks we'd each do. She really valued my opinion and that felt really good.” - 2023

Alma Gaeta