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

Sweet Union Farm

SWEET UNION FARM

• 2 APPRENTICESHIPS

• PART TIME (20-32 hours/week)

• APPROX START/END DATES: May /June - Early October

• $16-18/HR

• LOCATION: Klamath Falls  (Southern Oregon* / Satellite)

• YEARS IN PRODUCTION: 8

• PREVIOUS YEARS HOSTING:  1

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

• ACRES IN CULTIVATION: 1

• Vegetable Production

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English , Spanish

*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. 

At Sweet Union Farm, we believe that vegetables are beautiful, land is to be respected and community is our strength. We are passionate about growing the highest quality vegetables for our community and making them accessible to everyone. We seek balance, intentionality and excellence in all we do ecologically, socially and economically.

Katie Swanson has been farming for 10  years and just completed her eighth season owning/operating Sweet Union Farm. Sweet Union’s farm Enterprises are diversified vegetables. Our sales outlets include Farmer's market, restaurants, farm-to-school and the local food hub Klamath Grown. Sweet Union is a very intensively managed and productive small farm. Sustainability is a top priority in making this farm healthy for all the species that live here, emphasizing diversity, soil-building, and water saving.

www.sweetunionfarm.com 

@sweetunionfarm

FARM OVERVIEW

Sweet Union Farm sits on the occupied land of the Klamath and Modoc tribes who cared for this beautiful place since time immemorial. Currently, what the community refers to as “The Tribes” are the Klamath, Modoc and Yahooskin tribes which are headquartered about 25 minutes north of the farm. Since federal recognition was restored in the 80s, The Tribes have been doing incredible community-building work, leading public health and environmental efforts that make Klamath Falls a better place to live. 

I, Katie Swanson, have been farming for 10 years and just completed my eighth season owning/operating Sweet Union Farm. I’ve lived in Oregon her whole life, growing up in Gresham and Boring. My husband and I live in our home on the farm. We just had our first child, John River, born August 2024. The Farm is about 10 minutes southeast of the metro area of Klamath Falls. The property is 7.5 acres total with about 1 acre in vegetable production and the rest is a mix of pasture, outbuildings, a home garden, irrigation pond and riparian habitat along the river. Our property is surrounded by a mix of similar sized hobby farms and a few much larger farm operations with hills in the distance and the Lost River running alongside the north edge. It’s very peaceful with lots of birds but is also very close to town.

Klamath Falls is a small city of about 45,000 people and the county seat for Klamath County, which has a population of about 70,000. Klamath has a small town feel, but because it’s the city center for a remote region, it has an energy to it with lots of great small businesses. It’s surrounded partially by wide open spaces of agricultural land (mainly hay, grain, potatoes, cattle, horseradish, garlic, etc.) as well as lakes, mountains and forests which provide endless outdoor recreation. It’s a mountain biking destination and the lakes provide lots of opportunities for canoeing, sailing, kayaking, SUP, etc. Crater Lake National Park is about an hour away to the north and the Lava Beds National Monument is 45 minutes to the south. The wide open skies make for some great sunsets and the high desert climate means lots of dry, sunny days. Klamath Falls is definitely experiencing an increase in population; some people like to say we’re the next Bend, but I like to think our grit gives us our own, unique character.

Living in a dry, drought-prone climate, water-saving efficiencies have become more and more of a focus every year on the farm. One of the main focuses is increasing the water-holding capacity of the soil through building organic matter with cover crops and compost and minimal tillage techniques. We use compost, cover crops and natural fertilizers to build the soil and are working to mitigate the compaction that has occurred due to the practices of previous owners.

We do a mix of hand work and mechanized with the tractor and BCS. We transplant by hand as well as use the Paperpot transplanter and use a jang seeder for direct seeding. We use tarps to suppress weeds and break down old crops. Drip tape is mostly used for irrigation, plus some overhead (micro sprinklers and handlines) for specific uses. We have one unheated high tunnel and are building another minimally heated tunnel this winter.

A few other production methods we use are crop rotation, planting hedgerows and borders of pollinator-friendly flowers and herbs, interplanting, natural fertilizers and various Integrated Pest Management techniques.  We are always experimenting and trying new things. Pigs are raised on pasture and get lots of farm scraps.

About Katie: Katie believes growing good food and making it accessible while taking care of the land is the best thing she can do for her community. Besides farming, Katie loves to be with her family, paddle on the water (canoe, kayak, SUP), search for wildflowers, camp, cross country ski, drink tea and cuddle with Kitty Ben.

Katie did not grow up farming, but always had a garden and some animals. She taught high school for five years, but fell in love with farming thanks to the thriving women-led small farm scene in the Portland area. She worked on a few different farms, including WWOOFing in Peru and working at 47th Avenue Farm in Portland. Katie started Sweet Union Farm in 2016 on one of the busiest roads in Klamath while working at Blue Zones Project as a food systems manager. Starting on about a quarter acre, she grew over 100 varieties of vegetables for CSA and restaurant customers and slowly expanded by leasing land. In the winter between the 2021 and 2022 season, she and Dallas were fortunate enough to move to their current property. During the 2022 season on the new property, Katie scaled down, got to know the land and built infrastructure, then re-started full farm operations again in 2023.  Katie also co-founded and is heavily involved in Klamath Grown, a non-profit food hub that aims to build a strong and equitable local and regional food system.

TRAINING AND EXPECTATIONS

For the 2025 season, The crew will mostly consist of myself plus two part-time RFC Apprentices. There may be one other part-time employee that runs the farmers market booth. 

The Apprentice will gain experience in annual vegetable production in the following ways: flipping and prepping beds (hand tools, tarps & BCS), direct seeding (Jang), transplanting (by hand & Paperpot), greenhouse seeding, cultivation and weed management, season extension techniques, irrigation, harvest, wash & pack. Tractor training can be discussed, although this is typically reserved for one crew member per season who has at least one season on the farm. Apprentices will learn about the various sales outlets and have opportunities to work the farmers market booth. There may also be opportunities to work on other projects around the property, such as managing and expanding the native plant hedgerows and riparian habitat. Additionally, there will be opportunities to learn about the back end of farming and how we manage the business. If the Apprentice has another particular area of interest, I will do my best to arrange the schedule so that they can participate in that aspect of the farm.

In addition to farm work and farm business management, the Apprentice will have the opportunity to learn about community food systems work and how to develop partnerships in order to increase access to produce. In general, Klamath Falls is a small town and being one of few small-scale vegetable growers involved in food system work, there are a lot of hats to try on if the apprentice chooses.

The specifics of the schedule for 2025 are still being worked out. The days per week may vary between 2-3 with a possible fourth day if help is needed at the farmers market. The average day is 8 hours, although it can range from 6-10 hours depending on a variety of factors. All state laws regarding breaks and lunch are observed.

The Apprentice is expected to be able to do physical work in all types of weather and be on their feet for the hours described above with the ability to lift 40 pounds repeatedly. Provided training, the ability to operate equipment such as the BCS is important as well as other hand tools used on the farm.

More than anything, a positive attitude, willingness to learn and ask questions, and open communication would be expected of the apprentice. Beyond the on-farm communication, the Apprentice would be expected to communicate kindly and clearly to customers. 

We tend to utilize the “I do, we do, you do” format where we show the mentee how to do a task then do it with them providing feedback and answering questions. Once it feels like they have the hang of it, we give them space and do something else then come back to check in to see if they have any questions. At the beginning of the season we would expect to be doing more tasks side by side and as they learn more and fewer tasks are new, they would work more independently.

We typically have a weekly check-in and review the plan with the whole crew once a week, plus daily morning check-ins to clarify who is doing what and to provide any explanations.

A lot of discussions and mentoring naturally happen while we are working, but Katie also schedules individual check-ins with each staff member at least 2-3 times per season to discuss how they are doing physically, mentally and emotionally on the farm. These will also be times to touch base on what they are learning to make sure their goals are being met.

The Apprentice would have access to the farm library of 20+ farming books. Plus, we will inevitably share online resources with each other, podcasts, watch videos, etc. which would fuel great discussions in the field. I also recognize that people come from a diversity of backgrounds with different communication and learning styles, so I would ask them about their preferences at the beginning of the season and adjust accordingly. The apprentice is also welcome and encouraged to take on a project of their own on the farm. Once they arrive and get a feel for the place, we can talk about their ideas, see how they fit into the existing farm systems and discuss how to best support their project.             

QUALIFICATIONS

• At least one season of agricultural experience is preferred but not required. Most important is experience doing physical labor outdoors.

• Strong communication skills, ability to self-advocate and communicate needs

• Ability to work efficiently and consistently with others and independently

• Ability to follow instructions, open to constructive feedback

• Positive attitude and ability to have a good time while being productive.

• Learner mindset, asks questions and shares ideas from own experience.

• Observant, attention to detail and takes initiative to fill needs or solve problems

• Strong work ethic, desire to do high quality work

• Ability to do physical work in all weather

• Provided training, ability to operate hand tools and equipment, including the BCS.

• Ability to lift 40 pounds repeatedly

• Clean drivers license and reliable vehicle to get to work on time

• An in-person visit is preferable, but if that is not possible, we can work around that. 

COMPENSATION / ACCOMMODATIONS

$16-18/hr. $150 equipment stipend after 60 days.

At 60 day check-in, full-time crew members (32+ hrs/week) receive an additional 8 hours paid PTO and part-time crew members (less than 32 hrs/week) receive an additional 4 hours paid PTO.

Access to lots of farm veggies

$200 bonus when the season completed

Vacation requests need to be scheduled at least 2 weeks in advance and coordinated with the farm schedule and rest of the crew so that no two people are off at the same time. Unless discussed at least 2-3 months in advance, time off requests are not likely to be approved during May and September. 

EQUITY AND INCLUSION

At Sweet Union, we strive to maintain a welcoming spirit and create a safe and inclusive environment where everyone is valued and respected for who they are. We do that by caring for each other and seeing each other as more than a laborer, but a whole, complex and unique human being. We help each other out, encourage each other, use kind and respectful language, and take a collaborative approach to solving problems on the farm. We stretch together before each harvest and check in with how our bodies are doing, making adjustments to the work plan as needed to allow for self care. We do a lot of check-ins to make sure each individual’s needs are met, they feel supported and that they are finding joy in their work. We welcome people of all backgrounds and strive to be open and honest about our faults while constantly doing the personal, inner work that we see as our own responsibility.

Klamath Falls is a place that struggles with poverty, water scarcity, and white supremacy among other things. In that context, I take the role of a farm business like Sweet Union very seriously. As a white woman in agriculture, I have a responsibility to speak out against white supremacy and inequity of all kinds. At a community level, I am working with the non-profit, Klamath Grown, to prioritize social justice within the organization and the broader local food promotion work. The farm also supports the local Pride Festival every year.  Ag and inclusivity haven’t always been paired together in this community, but the hope is to start changing that and for there to be no doubt where Sweet Union Farm stands on the Black Lives Matter movement, Indigenous rights, LGBTQ+ rights or other social justice issues.

Farm values & philosophy:

At Sweet Union Farm, we believe that vegetables are beautiful, land is to be respected and community is our strength. We are passionate about growing the highest quality vegetables for our community and making them accessible to everyone. We seek balance, intentionality and excellence in all we do ecologically, socially and economically.

At Sweet Union Farm, the vegetables are beautiful. We share that beauty with the community when we:

• Produce vegetables that are beautiful inside and out. This means that we provide consistently fresh, high-quality, diverse and delicious vegetables that thrive in our climate through sustainable and efficient farm management practices.

• Inspire our customers to cook with and enjoy the uniqueness of fresh and local vegetables. 

• Maintain a tidy and beautiful environment that serves as an inspiration for all who visit the farm.

• Prioritize professionalism, kindness and trust in all our community relationships.

• Always seek to improve our systems with a holistic lens. 

At Sweet Union, the land is respected. We are grateful to grow in such a beautiful place. In our efforts to be respectful and filled with gratitude, we: 

• Relish in working within the boundaries of our place, considering the climate and natural resources of the high desert (formerly a wetland basin, which is now drained and irrigated farmland and desert). We pay particular attention to soil health, efficient water management, and plant varieties that thrive in this environment.

• Value all parts of the farm ecosystem, including those that don’t produce cash crops by planting flowers for pollinators and implementing no or low-till systems that respect the microbial life in the soil. 

• Recognize and seek to better understand the reciprocal relationship between the land and ourselves. We have much to learn from the natural systems around us. 

• Are always improving, testing, innovating, learning and questioning our farm management practices with the goal to become more sustainable and regenerative. We are grateful for the teachers in our lives.

• We recognize that none of these practices are new and most sustainable farming methods were developed long ago by the original, Indigenous stewards of this land. ​

Our community is strong and we are fortunate to be a part of it. We feel a strong sense of purpose and as part of our commitment to community-building, we:

• Maintain a welcoming spirit and strive to create a safe and inclusive environment where all customers, employees, volunteers and visitors to the farm feel valued, respected and are treated as equals.

• Seek to build a stronger, more equitable and inclusive food system through collaboration and partnership with people and organizations who share these values.

• Increase access to nourishing and regionally appropriate food for the people of Klamath Falls as well as connect them to the land and each other through food.

• Choose to fight against an oppressive food system which has systematically disenfranchised Black, Indigenous and People of Color. We choose to be honest about our supporting role in this violent system, both historically and presently, as we seek to educate ourselves so we can do better and move ourselves and our farm towards justice.

• Prioritize balance in our lives and time to care for ourselves, which in turn allows us to care for those around us.

• Do not see decolonization as a metaphor. We acknowledge we farm on the occupied land of the Klamath & Modoc Tribes. We have not resolved the conflict between the unjust roots of our land ownership and our desire to be in a respectful and mutual relationship with the current tribal members who are survivors of the attempted genocide against their ancestors. Within this tension, we hope to find our proper role through partnership and the transfer of power.

PAST APPRENTICE TESTIMONIALS

“I learned a lot from Katie and her farm business, and I think Katie is a smart and thoughtful farmer, with lots of knowledge to share.” Three things that went well were “one-on-one time; regular discussions about issues in the small farms world; giving opportunities to take responsibility.” - 2021

Farm Owner Katie Swanson at Klamath Falls Farmers Market

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.

Saur Farming

SAUR FARMING

• 2 APPRENTICESHIPS

• FULL TIME (40 hours/week)

• APPROX START/END DATES: April - November

• $16/HR

• LOCATION: Parkdale  (Portland Chapter)

• YEARS IN PRODUCTION: 14

• PREVIOUS YEARS HOSTING:  New Host Farm

• PRACTICES: Organic Practices (Not Certified), Draft Powered

• ACRES IN CULTIVATION: 2

• Vegetable Production, Culinary Herbs, Cut Flowers

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English

• BIPOC owned/operated, Women owned/operated

Our goal has been to build healthy community through healthy soil and food. We farm using organic methods but are not certified. Cover crops, compost, and ecological habitat projects help to maintain soil health and biodiversity. Our fields of veggies are farmed intensively using much hand work. We are a detail oriented farm crew that strive to do good work; we value clean rows and high quality crops. In order to make a living farming, us and our crew must be efficient in all we do; working intently, smartly, and quickly is the name of the game. 

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

Saurfarming.com

FARM OVERVIEW

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

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

TRAINING AND EXPECTATIONS

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

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

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

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

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

QUALIFICATIONS

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

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

COMPENSATION / ACCOMMODATIONS

Starting wage is $16/hr with reviews and probable raises throughout the season. We also offer bonuses throughout the season based on performance, and an end of year bonus for those who finish out the season. 

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

EQUITY AND INCLUSION

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

Anastasia and Ben.

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.

Camas Swale- FULL FOR 2025

Camas Swale-FULL FOR 2025

• 2 APPRENTICESHIPS

• FULL TIME (26-40 hours/week)

• APPROX START/END DATES: May - October 

• $15/HR

• LOCATION: Eugene  (Willamette Valley Chapter)

• YEARS IN PRODUCTION: 16

• YEARS HOSTING: 1

• PRACTICES: Certified Organic

• ACRES IN CULTIVATION: 14 acres

• Vegetables

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, some staff competency in Spanish Women owned/operated

We focus on healthy soil, high quality crops, and staff wellness. We keep a close eye on soil organic matter percentages– we use reduced tillage practices and return plants to the soil through cover cropping, working past crops into the field, and through applying compost. We are certified organic with Oregon Tilth and have always grown with awareness of organic because we value and enjoy the use of natural materials. We also grow habitat for beneficials– on the farm you’ll find hundreds of perennials in our hedges. Synthetic chemicals and GMOS are never used on our farm. Crops are grown using a mix of human power and tractor power. We use four specialized tractors to get the work done, for hauling, pallet lifting, spading, harvesting roots crops and more. However, most of the harvest work is done by hand, with hoes, knives, wheelbarrows etc. Come work out with us!

www.camasswalefarm.com

@camas_swale_farmer

FARM OVERVIEW

Camas Swale is owned by Amber and Jonah and located in Oregon’s Southern Willamette Valley Our farm grows vegetables, culinary herbs and some fruit for wholesale (grocers, restaurants, food hubs, distributors) and for our Community Supported Agriculture (250-300 CSA families per year) program. With about 14 acres in rotation– about 10 acres are producing food at any time during the main season. 

We are grateful to be located just 1 mile north of Coburg and 15 minutes from the university town of Eugene. On both sides of our farm are other small farms selling produce, nursery crops and/or flowers. You can see the Coburg hills from our fields and a big open sky. Migratory birds and birds of prey frequent the farm as well as small animals– some friend, some foe of the vegetable crops. We are a few miles from swim spots on the Mckenzie River. Owners Jonah and Amber along with their two children live on the farm, staff commute (sometimes together) from Eugene or Springfield. 

Jonah and Amber started farming on a small-scale farm, following bio-intensive methods of production yielding a high value per acre but it was intense on our bodies. Utilizing a mix of human power and tractor power has worked better for our staff and our bodies over the last ten years, while also meeting soil health goals. We keep a close eye on soil organic matter percentages, using our tillage implement minimally and returning plants to the soil through cover cropping, working past crops into the field, and through applying compost.

During the work week six to ten employees work on the farm from 8:00 - 5:00. In addition, about four volunteers are on the farm two mornings per week. The farm has a family friendly environment while also maintaining work efficiency to meet our production goals. There tends to be common interests amongst staff including appreciation for music and outdoor sports, and always a respect for one another regardless of race or gender identity. Diverse skills and people are very welcome. We often find that passionate workers have super strengths in at least one important area and we match skills with the task as possible – such as seeding or CSA packing.

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

TRAINING AND EXPECTATIONS

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

We prefer full -time employees over part -time, but there is a place for part-time work. For this Apprenticeship we think that our typical full time schedule would best meet the needs of the program. Our full time employee schedule during the months of May - October is M-F, 8am - 5:00 with a 30 min- one hour lunch break daily. Training will be woven into the work day and we will make a schedule for dedicated training check-ins and trainings with specific experienced staff.

We will provide mentorship and training by teaching core concepts/skills, working alongside participant(s), demonstration, opportunities to gain independence, offering time for questions or field walks, regular check-ins/meetings, and two evaluation sessions. Apprentices will also be given the opportunity to log what they learn via a weekly form that we provide to assist with integrating on and off-farm learning.

Training will be coordinated by co-owner Amber and multi-year employee Miranda. Some elements are best taught by owners Jonah (field management and maintenance lead) or Amber (business management and harvest lead). Others will be delegated to one of two experienced staff, Miranda (4th season) and Jason (12th season). The mentor team approach collectively offers a well rounded experience for an Apprentice while not pulling any one person away from their regular duties on the farm. We look forward to meeting you.

QUALIFICATIONS

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

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

COMPENSATION / ACCOMMODATIONS

The wage for a first yearApprentice will be $15/hr. There is a potential for an increase in pay over the course of the season. Our benefits include a gear stipend of $200, PTO, reimbursement of half of the RFC Apprenticeship fee amount if/when they complete the season, any farm-produced food). Scheduled time off is allowed and encouraged to promote a healthy balance of work and play but we define what is reasonable in our work agreement. Time off should be requested well in advance and approved and added to the staff calendar once approved. A reasonable amount would be 1-2 occasions of taking 1-2 days off per occasion in a coordinated fashion so that vacations do not overlap with other staff. 

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

EQUITY AND INCLUSION

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

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

PAST APPRENTICE TESTIMONIALS

“The environment at Camas Swale is so welcoming, and the roles are ever moving, so you get a taste of all [the] pieces of the farming operation. “ - 2024

Amber and Jonah.

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

Nella Mae's Farm

Nella Mae’s FarM

• 1 APPRENTICESHIP

• FULL TIME (30-40 hours/week)

• APPROX START/END DATES: April - October

• $17/HR

• LOCATION: Cove  (Satellite Farm)

• YEARS IN PRODUCTION: 12

• PREVIOUS YEARS HOSTING:  2

• PRACTICES: Low-till, Rotational Grazing, Winter Farming

• ACRES IN CULTIVATION: 1/2 Vegetables, 15 Pasture

• Vegetable Production,  Meat Production

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Spanish

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

Nella Mae’s Farm is a high desert produce farm managed with low-till, regenerative, and holistic practices at the base of the Wallowa Mountains in northeast Oregon. Nella Mae’s philosophy is influenced primarily by Holistic Management, Lean Farming, and soil science. The farm’s purpose is to feed our community, steward soil, and enhance the well being of the land and those who tend it. 

www.nellamaesfarm.com 

@nellamaesfarm

FARM OVERVIEW

Nella Mae’s Farm is just outside the “city” of Cove, population 500. Cove is on the east side of the Grande Ronde Valley, population 26,000, one of the largest round valleys in the world. While this is technically high desert, the snow melt, rivers and a high water table make this place rich for agriculture. We also face a short spring, extreme temperature swings in the summer, and increasingly variable weather. We are learning to adapt every year.

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

The farm also raises a few beef for market with a neighbor. 

Produce sells at the on-farm farmstand, the La Grande Farmers Market, several retail outlets, one CSA, the local and regional food banks, and restaurants in two counties. 

The farm crew is small and tight-knit. We have a friendly, fun crew and focus on collaboration, teamwork, improving systems together, and eating well. Nella Mae cooks lunch for the crew every harvest day (Tuesday and Friday.)

2025 will be the 12th season of Nella Mae’s Farm, but she grew up on her family’s farm and started selling at the La Grande Farmers Market when she was 10 years old. However, due to the difficulty of farming, she was encouraged to leave agriculture behind and go to college. Her return to agriculture was a surprise to everyone, and was made possible by the local food movement of the 2000’s.

2025 adds Samirah Miller as a farming partner at Nella Mae’s Farm. Samirah is a past RFC Apprentice who just completed her masters in Regenerative Agriculture. She also has a masters in nutrition. 

Samirah also hails from the desert west, Arizona, where she worked on several farms before coming to eastern Oregon. Samirah’s holistic approach to health and sustainability is an inspiration to those around her, as she strives to make the world a healthier, more sustainable place. She has focused on adding winter farming and flowers into the mix at Nella Mae’s Farm.

TRAINING AND EXPECTATION

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

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

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

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

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

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

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

Fingers crossed that Apprentices will find us funny because we love to laugh while we work. :)

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

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

QUALIFICATIONS

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

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

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

Due to our very rural location, the Apprentice should have their own reliable transportation.  

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

COMPENSATION / ACCOMMODATIONS

Compensation is $17/hour plus reimbursement of RFC tuition if/when the season is completed. This additional benefit works out to an equivalent of about $18/hour. Apprentices get all the produce they can eat and preserve, use of farm kitchen for food/preservation projects, a very flexible schedule for time off, hot lunch on harvest days, and use of farm library. 

No on-farm housing is available, but the nearest town, La Grande, is a college town (Eastern Oregon University.) Summer rentals are available. Rentals in Union, Oregon, 10 miles away, may also be available. 

EQUITY AND INCLUSION

Equity, inclusion, anti-racism, and feminism are guiding principles in how Nella Mae and Samirah live their lives,  run the farm, and operate the business. Understanding their own privilege, checking it, and ensuring that they are sharing knowledge and resources with new and beginning farmers is paramount to what they do.  

PAST APPRENTICE TESTIMONIALS

Samirah says: ” Working with Nella Mae at Nella Mae's Farm has been an inspiring and transformative experience. Nella’s commitment to innovative farming practices and community engagement has profoundly shaped my approach to sustainable agriculture. This year, I am thrilled to continue as a farming partner, co-leading collaborative projects that focus on food security, community education, flowers and regenerative practices. Nella’s mentorship and dedication to fostering growth both in the field and within people have been invaluable, and I look forward to building on this foundation in the coming season!”  -2024

Nella Mae

Samirah

Feral Farm

Feral Farm

• 1-2 APPRENTICESHIPS

• PART TIME(20-32 hours/week)

• APPROX START/END DATES: April - October

• $15/HR

• LOCATION: Jacksonville / Applegate (Rogue Valley Chapter)

• YEARS IN PRODUCTION: 8

• PREVIOUS YEARS HOSTING: 3

• PRACTICES: Certified Organic, Mechanized/Tractor Farming

• ACRES IN CULTIVATION: 4

• Seed Production, Nursery

• ON-FARM HOUSING? No

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Spanish (basic)

• Women-Owned/Operated

Feral Farm was founded on a love of seed and a passion for stewarding the genetic and cultural diversity of our food system. We believe in health from the ground up, and grow our seeds in a way that honors the soil and our native ecosystem. Feral Farm is dedicated exclusively to organic, open pollinated seed and heirloom garlic production. The farm consists of four fields along a five mile stretch of the Thompson Creek watershed in the Applegate Valley of southern Oregon, where long dry summers and a county ban on GMOs favor healthy, clean seed production. Owned and operated by Cacia Huff and with the help of neighbors along Thompson Creek.

https://feralfarmseeds.com/
@feralfarm4

Farm Overview

The majority of the farm is in wholesale vegetable and flower seed production (80%), seed garlic for wholesale and direct local sale (10%), and an on-site honor system farm stand selling garden starts and seed packets (10%).  Everything is certified organic. All fields are drip irrigated and cover cropped in winter. Straw mulch is used on many crops. We use a small tractor for bed prep, hand tools for weeding, and mostly small/hand scale tools for seed processing, though some will be mechanized. Overall, a wide variety of tools will be employed to grow and process a diversity of seed crops - between 50-100 varieties per season, including flowers and herbs and a full spectrum of vegetables. There is a nice seasonal flow, with early springtime being heavily focused on greenhouse work, seeding and transplanting; late spring being focused on weeding and crop supports like mulching and trellising; summer begins seed crop harvest; and fall continues harvest and begins seed processing and cleaning. There are lots of opportunities to learn new skills!

Feral Farm is spread across four isolation fields along a 5 mile stretch of Thompson Creek - a rural and fairly close knit community of homesteaders, farmers, and ranchers. Thompson Creek is located approximately halfway between the cities of Medford and Grants Pass. The home field is where I live as well as three other people including my landlord and his partner and another renter, and my house will be accessible during work hours to the Apprentices. The other three fields do not have bathroom access. There are ample hiking trails to explore, rivers and creeks to swim in, proximity to Applegate Lake, and opportunities to connect with others in the farming community. 

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

TRAINING AND EXPECTATIONS

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

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

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

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

Summer: garlic harvest, proper curing, and cleaning for wholesale and local sales. Early seed crop harvests begin in July and August, mostly dry-seeded crops which will be cured, threshed, winnowed, etc. Each crop is a different process.

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

Late Fall: continued seed cleaning, packing and shipping.

Throughout the season:  Keeping the farmstand stocked and running, plenty of weeding, gopher trapping, and keeping irrigation water flowing. 

Feral Farm offers an average of 20 to 32 work hours per week from approximately April through October, Monday through Friday. Hours start on the low end and increase as the season progresses, with a slight lull in July. I am flexible with time off if requests are made ahead of time. The heaviest crunch times are May and September/October, so those are not great times for extended time off requests. While I do work to switch up the work tasks throughout the day and week to avoid monotony, Apprentices should expect to be doing a fair bit of physical exertion in all kinds of weather! Southern Oregon will get hot, averaging daily between 90-105 in the summer. Apprentices should plan to use a respirator for a few weeks in the summer due to wildfire smoke.

QUALIFICATIONS

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

COMPENSATION / ACCOMMODATIONS

$15/hr plus reimbursement of RFC tuition if/when season is completed.

Apprentices will also receive plant starts and seeds for personal garden use, any edible portions from processing seed crops (eg, melon and squash flesh), and garlic for personal use.

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

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

EQUITY AND INCLUSION

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

Cacia, with kitty friend

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

Quackenbush Farm

QUACKENBUSH FARM

• 2 APPRENTICESHIPS

• FULL TIME (40 hours/week)

• APPROX START/END DATES: April - October

• $16/HR

• LOCATION: Eagle Creek (Portland Chapter)

• YEARS IN PRODUCTION: 12

• PREVIOUS YEARS HOSTING:  6

• PRACTICES: Certified Organic, Low-Till, Tractor/Mechanized Farming

• ACRES IN CULTIVATION: 4

• Diversified Vegetables

• ON-FARM HOUSING? No 

• VEHICLE REQUIRED? Yes

• LANGUAGES SPOKEN: English, Basic Spanish

• Woman Owned/Operated

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

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

https://www.quackenbushfarm.com/

@quackenbushfarm

FARM OVERVIEW

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

The farm family and crew this year will include owners Jennifer and Matt, an assistant farm manager, crew lead, two Apprentices, several market crew, and our team of weekly harvest volunteers and workshares.

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

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

TRAINING AND EXPECTATIONS

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

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

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

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

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

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

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

QUALIFICATIONS

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

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

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

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

COMPENSATION / ACCOMMODATIONS 

Compensation for our apprenticeship starts at $16/hr and includes a CSA share for the season.

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

EQUITY AND INCLUSION

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

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

PAST APPRENTICE TESTIMONIALS

“Matt and Jennifer provide a really well rounded opportunity to gain actual on farm experience in a positive working environment.” - 2023

“So much is done on the farm in production. I think it was very valuable to get an idea and real feeling of how much I can do and having examples of how much I could improve by seeing how much faster things can be done.” - 2024

“My crew lead, a former RFC Apprentice with multiple years of farming experience across the state, gave great guidance throughout the season. His familiarity with RFC program topics was well integrated into on-farm duties.” - 2024

Matt & Jennifer (& Edwin)