Wandering Fields- Full for 2017

Wandering Fields is a small scale certified organic family farm in the Little Applegate Valley of Southern Oregon. We grow a diversity of crops for both local farmer’s markets and a cooperative CSA program (the Siskiyou Sustainable Cooperative).  Organic flower and vegetable seed production is our other main focus and we grow contract seed crops for several companies, comprising over half of our field production. We have a young orchard entering its 3rd season, raspberries and strawberries, a large basketry willow planting, and a native plant hedge for pollinator habitat, beauty, and medicinal use.  We also lease a neighboring field which has allowed us to expand our seed production by providing isolation for a number of key seed crops. 

SEASONAL FLOW & TRAINING SCHEDULE

Interns will learn about and participate in the following tasks throughout the farming season: greenhouse seeding and propagation, field preparation, perennial fruit maintenance, compost and mulch application, cover cropping, irrigation layout, transplanting, mechanical and hand cultivation, harvest, wash/pack, seed harvest, threshing, winnowing, wet seed extraction/fermentation, etc. 

Interns will train approximately 40 hours a week, with seasonal dips and surges (less in spring, more in fall, slowing again in winter). Our growing and marketing season is year-round. We have a preference for folks who can commit for the entire RFC season, April 1 through October 31, with potential for a longer stay if it works out.

QUALIFICATIONS

Farming is physically demanding and rewarding. We are seeking folks with the following attributes: a good attitude, the ability to communicate clearly, a sense of order, cleanliness and efficiency, and authentic interest in farming as a trade.

ACCOMMODATIONS

Interns will have a spacious canvas wall or bell tent as their own personal space. There will be access to the following shared spaces: an indoor kitchen, bathroom, shower, sauna, and composting toilet. Details of room and board/stipend arrangement to be discussed upon interview. 

 

Ben, Kristina, and Siana

Ben, Kristina, and Siana

Dome Grown Produce- Full for 2017

Dome Grown Produce is centrally located between Bend and Redmond on a 20 acre farm about 10 minutes to Redmond, 20 minutes to downtown Bend, and 40 minutes to all types of recreation in the pristine Cascade Mountains. The property is on the dry side of the mountains and includes a mix of Juniper and pasture land with two acres dedicated to organic vegetable farming and greenhouse production. Pigs, chickens, and 2 mini cattle graze on about 8-10 rotating acres of our farm. We have two large greenhouses and a year round geodesic dome greenhouse that increase our crop diversity on the farm and extend our farming season, which is necessary in the dry, high desert of Central Oregon.  The weather is variable in every season, so come prepared with the proper layers, footwear, outerwear, and rain gear. We have two wooded irrigation holding ponds that are great for cooling off in and around during the hot mid-summer heat.

We predominantly focus on growing vegetables organically for market, edible and medicinal herbs, and eggs. We are just getting started with the adventures of raising livestock and bees.  We are not certified but follow all the same principles and guidelines of organic growing. We sell to CSA customers and participate in farmer’s market twice a week. We are also passionate to our commitment to sustainability, so there are projects in the making to help improve the efficiency of our farming and processing practices (aquaponics, composting, and soil building for example). Because we are a small family owned farm, there is opportunity to work in the larger vegetable production projects, growing/harvests, and selling, as well as learn smaller homesteading projects from fermenting to canning to processing meat (optional), even though these are not a part of our commercial operation at this time. The intern will have abundant opportunity to participate in all or some aspects of the farm.

TRAINING SCHEDULE

Our fairly new farm is in a constant cycle of growth and transformation, so there will be many opportunities for a variety of skills to be learned and an evolution of focus (depending on our priorities and the intern’s interests).

We get an early start to each day (7-8:00am) so that we can get the bulk of our projects done by early afternoon. We escape the heat of the day by taking afternoons very easy, having a long lunch break, relaxing in our homes or the shade by the ponds. We usually resume again in the late afternoon and are in the field until dinner. Training will normally be Monday-Friday, but some flexibility is expected from everyone, dependent on weather and farm work party days. No matter the circumstances, there will always be two days off per week and time off must be discussed at the start of the internship, although we understand that special circumstances may arise. People interested in this internship should have a true desire to train hard and learn. You must have a passion for food, working outdoors, and living somewhat communally.  The internship runs from April 1st-October 31st and we expect the interns to train an average of 40 hours per week, not including class time, with a minimum of 1000 hours for the entire season. Most years, hours per week are slightly lower in the Spring and longer during the Summer. To account for the longer days at the height of the season, we will usually give extra days off in the Spring and/or Fall. Hours and days may change due to special needs and flexibility is a great asset.

Throughout the season, projects and daily training opportunities include but not limited to:

  • Cultivating the vegetable garden from seed to harvest and everything in between (transplanting, weeding, pest control, soil building, clean up)

  • Creating new garden beds where there was once uncultivated desert land or pasture grass and weeds

  • Maintaining the pollinator area, nursery, and the herb garden that surround dome

  • Planting/seeding cover crops

  • Preparing for CSA harvests, including washing, sorting, bundling, and packaging

  • Connecting with the community and selling at the farmer’s market, including set up and break down of the market stand and answering questions about the vegetables and farm

  • Equipment training (small tractor with tiller, lawnmowers, and hand tools) Most of the work is accomplished with hand tools as our beds are planted intensively and in a small area

  • Building projects. This year we are looking to create an earth oven area, an aquaponics tank in the dome, small low tunnels in the garden area, and a shade structure located by the dome. These areas will also have room for landscaping with herbs and perennials.

  • Feeding, caring for, learning to work with livestock, and butchering (optional). There are 2 cows, 50+ chickens and chicks to attend to, and 10 pigs (plus any new pigs and cows born during your stay)

  • Learning land management practices such as weed control, logging juniper trees (an invasive species) and rotational grazing. Our property was an overgrazed horse property which we are restoring into a more productive and diverse land

  • Building/maintaining fences (including electrical)

  • Building/moving/maintaining irrigation, including hand lines, new K-line pods, and drip irrigation.

  • Planting trees and windbreak lines and creating natural habitat areas around the gardens and property

  • Planting perennials and bee/beneficial bug habitat for our first hive

We will generally be training together, side-by-side. This creates a learning environment in which you get to learn from experience and direct conversation and discussion with the farmer. We can provide many books and references based on your interests. Interns will be closely supervised and training with the farmer at the beginning, progressing to more independence with tasks and special projects as proficiency is gained. The days can often be hot, wet, cold, dry, boring, exhausting, but also fulfilling. Interns will get to see the fruits of their labor as the crops and young animals grow and the farm evolves.

QUALIFICATIONS

It is not necessary to have any prior farm experience, just the ability to be outdoors in varying weather and temperatures, be physically fit, and be able to regularly squat, kneel and lift up to 40 lbs. Though following instructions is important, we encourage independent thinking and creative problem solving.

We are a very down to earth and understanding group of individuals, and we are looking for an intern that can communicate clearly and professionally, uphold their responsibilities, be kind, respectful, self- starting, and mature during the duration of the long season. We greatly respect individuality and diversity and are open and flexible to a wide variety of learning styles.

SEASONAL FLOW

April/May → we will lay the groundwork and understanding of how the farm works, learn daily chores, focus on the garden, seeding, greenhouse, irrigation, and managing records/calendar/seeding schedule

June/July → peak season of production, harvesting, maintaining the gardens and greenhouses, assist with farmer’s market and CSA day, work on fencing and small projects

August/September → production and selling continuation (slight decrease), time for extra projects and special interests, a smaller 2nd or 3rd seeding of some crops for fall harvests, and ongoing garden maintenance

October → put the farm to bed, finish up projects, prepare for harvest parties, harvest and preserve food, and discussions on improvements and changes for next season

ACCOMMODATIONS

The intern will be provided a small, one room cabin or a small camper trailer with windows, insulation/heater, and electricity. There is a primitive outdoor kitchen with a sink, hot water, basic dishes, propane stovetop, griddle, French press, and toaster oven in the barn. The barn also houses a washer, a clothesline to dry clothes is close to the dome, a porta-john, and a solar shower.  There is also a refrigerator/freezer available and a dry food storage area located in the barn. There is internet access close to the barn and dome and good cell service around the farm. We will provide a monthly stipend. The details of the room, board, and stipend package will be discussed during the interview process. Transportation is recommended if you want to experience all the area has to offer. There is no access to public transportation from the farm.

Flying Coyote Farm- Full for 2017

Flying Coyote Farm is a family-owned and operated farm nestled in the foothills of Mt. Hood in Sandy, OR. We use organic and biodynamic growing practices on our 3-acre farm to raise high quality produce, meat and dairy. We grow produce in a one-acre market garden for our CSA members, farmers’ markets and local restaurants and groceries. We also have an extensive livestock program: we raise dairy goats and sell their raw milk and make cheese for home consumption. We raise pigs, goats and chickens for meat, and ducks for eggs. Each year we process between 100-200 broiler chickens for our house and for sale, and we generally raise and process 6-8 pigs and 1-2 goats annually. We also grow berries and fruit mainly for on-farm use.

Lili Tova is the owner and manager of Flying Coyote Farm. She has been working as a gardener and farmer for ten years in Florida, California and Oregon. She is a graduate of the Apprenticeship in Ecological Horticulture at UC Santa Cruz. During her second year in the program, she worked as the Assistant Manager of the five-acre farm site, helping to manage and coordinate a 150 member CSA, farm stand, and restaurant sales. She has a passion for mentoring and has taught farming and homesteading skills at UC Santa Cruz and at Aprovecho Research Center where she worked as the Garden Manager for two seasons.

TRAINING SCHEDULE

Interns at Flying Coyote farm will be expected to train 40 hours a week on average on all aspects of the farm. This generally means a 5-6 day week with at least three full weekends off per month. We will also give each intern 5 days off during the season. Interns will share in all animal chores including, milking, feeding and watering animals, collecting eggs and animal processing and packaging. Daily garden tasks will include seeding starts in the greenhouse, watering, weeding, and harvesting and processing produce for sale.

Generally our weeks are broken into harvest days, field task days, and market and delivery days. Spring will focus on seeding and transplanting, summer will see an increase in harvesting and processing, and fall will bring canning, wood splitting, animal processing and putting the garden to rest.

There will be opportunities to operate a booth at farmers’ markets, coordinate the CSA program and participate in restaurant and grocery deliveries. Our farm is known for our attention to quality and the freshness and beauty of our products. Interns will learn about harvest and post-harvest handling techniques to ensure that produce is harvested, processed and stored to maintain the freshest and highest quality product.

Interns will also participate in building and infrastructure projects around the farm, which can range in scale from maintaining animal shelters to fencing and irrigation projects. Interns will also be encouraged to participate in homesteading projects such as canning, herbal medicine making, sauerkraut making and cheese making.

Educational opportunities will be both formal and informal and will happen throughout the season as interns become integrated into the farm. The farm manager will take time to provide interns with context, concepts, and background information throughout the season which may take various forms including sit-down classes and informal talks in the field   The hows and whys of our farming practices will be clearly explained and interns are fully encouraged to ask questions and take on personal projects that will be supported by the farm manager. Our hope is that by the end of the season interns will leave feeling more confident in their ability to run a small diversified market garden and to manage various aspects of animal husbandry.

ACCOMMODATIONS

Interns will each have their own small living space in either a vintage trailer or rustic cabin. The farm will provide all meals for interns. Interns will also help with daily meal preparation and house chores. We eat a fair amount of meat, dairy and wheat and will try our best to cater to other diets, but we also expect people with special dietary requirements to provide some of their own alternative foods. No vegans please! as we eat a diet that is heavy in dairy and meat and don’t feel vegans would be comfortable sharing meals on our farm.

QUALIFICATIONS

We are looking for people who have a passion for farming and a desire to be involved in an agrarian lifestyle. Farming is hard work but also incredibly rewarding so a positive attitude and good work ethic are a must. We are always looking for people with carpentry skills or general handy man/woman skills although enthusiasm to learn is really the only requirement.

Lili Tova

Lili Tova

Mahonia Gardens- Full for 2017

Mahonia Gardens is a small, ¾ acre, market garden in Sisters, Oregon. We focus on bio-diverse vegetable production.  We are dedicated to growing quality produce-- while we are not certified organic, we follow organic practices, starting with organic seed and using absolutely no harmful chemicals in production. Our theories align with the idea that quality soil creates quality food. We primarily cultivate in 4’-wide intensive, permanent beds resembling French-Intensive or Bio-Intensive styles. Labor on the farm is done by hand, using broadforks and digging forks to create and maintain beds. We sell produce through a CSA program (~40 member), farmers markets, and some restaurant wholesale.

Benji Nagel and Carys Wilkins founded Mahonia Gardens in 2013. We started our own project after working on farms throughout college, and participating in farm/building internships. Chloe Rossano started working on the farm at an intern for the 2016 season and will continue as a farm-hand for 2017.

We started with Rogue Farm Corps in 2015 by hosting our Food & Farm Policy potluck.  In 2016 we hosted the Body Ergonomics Discussion Circle and the French-Intensive Gardening Class.

The most important aspect of our project is our commitment to lifestyle. We choose to farm because of the way we are able to interact with our environment and our community through growing and selling food. We feel the impact everyday of doing what we love and supporting our local, as well as global, systems. Economic progress is not our goal. We work hard, grow and provide as much food as we can, and we also play hard. Our summer work hours are 6am to 2pm, which leaves time for lake adventures, hikes, siesta, and lots of music and dancing. We are not purists of any particular method or style- we’re always learning, always trying new things, always questioning ourselves and being open to the unknown.

Where we live: Sisters is a small town, serving a community of about 5,000 people. It is situated at the eastern base of the Cascade Mountains, 20 miles from Bend (pop. ~90,000) and 30 miles from Smith Rock, a world-class rock climbing location. The Sisters community is rich with music and art, with a budding food culture. Central Oregon is a paradise for the outdoors person. Mountain biking and hiking, climbing, lakes and rivers abound, all within a short distance from Sisters.

The climate in Central Oregon is unique and challenging. This is not the lush Oregon that so many people expect—but a high-desert climate. It is dry. The frost-free period is extremely short, and nighttime temperatures can dip into the 30’s at any time during the summer, while the daytime temps can get into the 100’s.

RESPONSIBILITIES AND TRAINING SCHEDULE

A RFC intern responsibilities will include:

  • Propagation: seeding/planting/transplanting/cuttings
  • Bed preparation
  • Weed management
  • Composting
  • Harvesting
  • General farm maintenance
  • Cultivation
  • Irrigation
  • Marketing: either our CSA program, our farmer’s market, or our restaurants sales
  • Care of chickens
  • Seed saving
  • Processing value added product: herbal tea blends, sauerkraut and other pickling, canned or dried tomatoes, etc.      
  • Selling at farmers market

We will generally be training together, side-by-side. This creates a learning environment in which you get to learn from experience and direct conversation and discussion with the farmers. We can provide many books and references based on your interest. Having a desire to learn and ask questions is an important aspect of the internship process, as it benefits both sides—we believe we are all students of farming and learning is a continual process as we gain experience through constant practice.

QUALIFICATIONS

We are looking for someone who has the following qualities:

  • Mindfulness: of self, the people around you, the environment, your actions and reactions.
  • Practiced communication skills: we need to be able to talk openly about what and how work is being done. We will work and live in close quarters and need to know how you are feeling.
  • Self-motivation and work ethic: we will expect you to be observant, notice what needs to be done and do it without being told.
  • Flexibility: plans change based on weather, opportunities, or mishaps, and we all just gotta roll with it.
  • Clean drivers license: you may be asked to take our stick-shift truck to farmers market alone or to deliver produce.
  • Ability to lift 50 lbs. repeatedly.
  • Desire to learn: asking questions and attempting to do your best quality work will be highly regarded.

ACCOMMODATIONS AND COMPENSATION

The RFC intern will be given a monthly stipend of $400. Food provided will include meat (if desired), eggs (when available), coconut oil, flour, sugar, vinegar, some spices, beans, rice, pasta, and all the vegetables you can reasonably eat from the farm. We already have a lot of pets on the farm so no other animals please.

Housing will be in a semi-private outdoor space the home backyard of Benji and Carys, in downtown Sisters. You will be provided a private, cozy tent on a 12’x12’ platform. The tent is large enough to stand in, with a dresser and a twin size bed. You will have a private outdoor kitchen with a hot plate, sink, and cold/dry food storage. You will share an outdoor shower/compost toilet with farmers Benji and Carys. We absolutely cannot allow pets at our house- no exceptions. Our home has laundry and internet, and is walking distance from town where you can get groceries, sit for coffee, go to the library, access running trails, etc. Having a car is very handy as Bend is a 30 minute drive, but Sisters can provide all your needs.

Benji & Carys

Benji & Carys

Seed-To-Table Farm- Full for 2017

The Seed to Table Farm is centered around a 2 acre market garden, located on an amazing 40 acre farm in Central Oregon. The Seed to Table Farm is a truly unique model striving to provide the community with equal access to local & nutritious foods and to connect the community through farm based education. Seed to Table has a diverse operation; providing farm based education to nearly 700 students a year and growing over 40 diverse crops.  A major focus is on maintaining healthy soil ecosystems and we are proud of the nutrient systems we are building on the farm with cover crops and minimal tillage. The farm has been expanding for the past three years with Audrey, farm owner/director and Cailyn, farm manager, working together as an innovative and inspired team.

Seed to Table sells and donates produce to Sisters’ area food banks, schools, wholesale accounts and has a 50 member vegetable CSA. The farm has also piloted a discounted farmers market for local food banks- which is the only market style sales the farm does. Audrey and Cailyn are really excited to bring on two Rogue Farm Corps interns to add to the inspiring dynamic on the farm. Our first preference would be to hire a couple due to the living accommodations, although if the right individual comes along we are always interested!

Seed to Table farm has two focuses: 1) growing delicious, diverse, organic food and selling the produce to support our program and community, 2) educating our community about sustainable agriculture to create future farmers and local food consumers! About 80% of time spent is farming and 20% of the time is spent engaging with the community. Seed to Table hosts more than 700 community members on the farm a year, mainly through 2 hour field trip series.  Field trip lessons change with the seasons so we keep things really fun for ourselves and students. These are some of our favorite days on the farm, spent with students!

Currently we are not certified organic but we use no harmful chemicals in production. At the foundation we focus on intensive cultivation; growing in permanent beds (about 30”-35” wide) and having pathways which are only about 18” in between beds to maximize our space and reduce weed pressure. To cultivate beds we are so excited to start using a two wheel BCS tractor to increase our efficiency, sharing work between the two wheel tractor and hand cultivation. Two 100’ hoop houses and 2, 60’ greenhouses are utilized on the farm for production. In addition Seed to Table manages a 30’x40’ radiant heated greenhouse for the community, which we will be experimenting with small-scale aquaponics and hydroponics this year! We use a lot of awesome tools to maintain a small but intensive and efficient scale. This year we are also taking on a very small project of milking and meat goats.

Sisters is a small town, serving a community of about 5,000 people. It is situated at the eastern base of the Cascade Mountains, 20 miles from Bend (pop. ~90,000) and 30 miles from Smith Rock, a world-class rock climbing location. The Sisters community is rich with music and art, with a budding food culture. Central Oregon is a paradise for the outdoors person. Mountain biking and hiking, climbing, lakes and rivers abound, all within a short distance from Sisters.

The climate in Central Oregon is unique and challenging. This is not the lush Oregon that so many people expect—but a high-desert climate. It is dry. The frost-free period is extremely short, and nighttime temperatures can dip into the 30’s at any time during the summer, while the daytime temps can get into the 100’s.

RESPONSIBILITIES AND TRAINING SCHEDULE

A RFC intern responsibilities will include:

●      Propagation: seeding/planting/transplanting/cuttings

●       Weed management

●       Harvesting

●       Farm maintenance

●       Cultivation

●       Irrigation

●       Marketing: either our CSA program, our farmer’s market, or our restaurants sales

●       Care of chickens/goats

●       Seed saving

●       Processing value added product: herbal tea blends, sauerkraut and other pickling, canned or dried tomatoes, etc.      

●      Intern will spend an average of 4-6 hours a week assisting with leading farm field trips and engaging with students and community members.

Seed to Table has many books and references for a student if they are interested. We believe that much of the learning that is most valuable to student-interns is through daily discussion and conversation while performing tasks. Having a desire to learn and ask questions is an important aspect of the apprenticeship process, as it benefits both sides—we believe we are all students of farming and learning is a continual process as we gain experience through constant practice.

Communication is one of the most important responsibilities of interns and farmers alike. Confrontation is necessary in this close-contact working environment. We need to be able to talk openly about how we want things to be done, and we need you to tell us when something is not working for you.

QUALIFICATIONS

We are looking for a couple or two individuals who has the following qualities:

● Mindfulness: of self, the people around you, the environment, your actions and reactions.

● Excited about working with kids and the community

● Practiced communication skills

● Self-motivation and work ethic: we will expect you to be observant, notice what needs to be done and do it without being told.

● Flexibility: plans change based on weather, opportunities, or mishaps, and we all just gotta roll with it.

The candidate must be excited about engaging with kids and community members, eager to learn, and excited about the opportunity to train hard. They should also be able to carefully lift 50 lbs, perform repetitive tasks, and accomplish physically demanding tasks while maintaining a positive attitude. Experience in gardening or farming is a plus.

ACCOMMODATIONS

The RFC intern will be given a monthly stipend of $400. A comfortable travel trailer (heat, hot water, bathroom, electricity, kitchen, fridge) will be provided along the riverside a few miles from the farm (2 miles to be exact). A car is pretty necessary from getting to all the Rogue Farm Corps classes around Central Oregon. Although a bike would work easily for getting from your home to the farm.  Food provided will include goat meat, eggs, butter, olive oil, flour, sugar, some spices, beans, rice, pasta, quinoa and anything you can reasonably eat from the farm. Pets are allowed on the living premises but not on the farm- we love animals but we already have too many.

Audrey Tehan (Seed-To-Table Farm)

Audrey Tehan (Seed-To-Table Farm)

Good Food Easy- Full for 2017

Good Food Easy is located at Sweetwater Farm, a 25-acre property near Creswell, Oregon. The farm was founded in 1979, and while not certified, the land has been managed using organic inputs and practices since the farm's beginning. We produce a wide variety of vegetables and specialty crops for our CSA, Farmers' Market, and wholesale accounts. We specialize in unique and heirloom varieties, and pride ourselves on providing our customers with the best quality, freshest, and most nutrient-dense produce possible.  Good Food Easy operates on about 4.5 acres leased from the farm owners, including eleven greenhouses that are in production year-round.

Erica and Tom are the primary farmers; we've lived on or near the farm for over 15 years and raised three kids here, with Erica working as an employee of the original farm founders from 1994-2012. When they retired in 2013, Erica assumed ownership of the business, and Tom left his town job to help on the farm too. In addition to the extra seasonal helper we are seeking, we also have two permanent year-round employees.

Training Schedule and Seasonal Flow

We expect our student to commit to the farm from April through at least early October, and to train 35-40 hours per week (with fewer hours during the should seasons and more at the peak of summer). You will have two days off per week. Additional vacation days may be available throughout the season if agreed upon in advance. We are willing to work with you and your interests (for example, selling at Farmers' Market, or not). Some of the basic Activities that you can expect to participate in are:

Spring: Starting seedlings, transplanting into greenhouses, weekly harvesting and prepping for CSA and wholesale orders (including learning proper produce handling and storage practices, quality control, and industry standards for delivered product).

Early summer: Setting up field irrigation, transplanting to field, harvest and prepping for CSA and Farmers' Market, weeding, and mulching.

Mid-summer: Ongoing transplanting, lots of harvesting (including big potato and garlic harvests), weed and pest control, special attention to watering.

Later summer/ early fall: More harvesting (including learning proper methods for storage crops such as squash and onions), outdoor field cleanup, removal and storage of irrigation equipment, application of amendments and cover crops.

Qualifications

We do not require previous farm experience, but we do expect a willing attitude and ability to listen and follow instructions, as well as your commitment to do your best. Communication skills are also important; we want to know if there is a problem or if you don't understand something. We have a tractor for big jobs, but much of our planting, weeding, and harvesting is done by hand, so the training can be physically demanding. You should expect to train in various weather conditions, spend a lot of time on your feet, and you will be bending, and lifting up to 50 lbs. We require an onsite visit and trial period before placement.

Accommodations

We have a bedroom and kitchen available for an intern to occupy in our cabin at the farm. The cabin also serves as farm office and storage space (2 of the 3 bedrooms), so you can expect some traffic during workdays, but would have privacy evenings and weekends. You will have a private bedroom (furnished with bed and dressers), use of the kitchen, and rights to additional storage space. The cabin has electricity; hot and cold running water; phone; wi-fi; wood stove; small bathroom with shower stall and sink (no indoor toilet; outhouse behind cabin); and a small kitchen with fridge, sink, oven and stovetop. No smoking in the cabin, no pets, and no illegal drugs allowed.

If you are in a relationship, your partner could potentially live onsite as well, without being required to work at the farm (though there may be part-time employment opportunities if interested).

You will be responsible for your own meals; we will provide a regular weekly CSA share, plus free access to plenty more veggies that are either plentiful or “cosmetically challenged”.

We provide a weekly stipend. The details of the room/ board/ and stipend package will be discussed during the interview process.

The farm is located 7 miles from the nearest town, so it would be best if you have your own car. Creswell offers a few restaurants, a small library, and a small grocery store with some natural and local products. Eugene is about a half hour drive away, with abundant dining, shopping, arts and entertainment available there. You can also reach the coast or the Cascade Mountains in about an hour’s drive from the farm.

Erica and Tom

Erica and Tom

Diggin Roots Farm- Full for 2017

Diggin’ Roots Farm is a 50 acre certified organic farm on the eastern side of the Willamette, tucked just next to the foothills of the Molalla River corridor and the Table Rock Wilderness. Our farm encompasses a 4 acre riparian area with a seasonal creek that splits off 7 acres of the property. We have huge open skies and an amazing oak-lined horizon with perfect sunsets. We are 8 miles from Silverton, which is where we go to farmer’s market and focus much of our CSA (Portland is our other main outlet). Silverton has a movie theatre, good restaurants, and many festivals throughout the summer.

The opportunity to tend this land and call it our home is a privilege for which we smile every day. We are drawn to this livelihood by a magnetism of purpose, abundance, and place. It is not easy. We are not perfect. We learn and evolve with each passing season, and we hold our responsibility as stewards on the horizon: we strive with heads up and eyes open, nurtured by good food and grounded by the unknowable.

Our operation continues to evolve with our current plan for 2017 including the CSA, a farmer’s market, a farm stand, and continued sales to restaurants. We’ll be minimally expanding our production to total about 4 acres of vegetables. We expect approximately 18 ewes to give birth to 18-30 lambs starting in February and we’ll be tending to a sow and her litter of piglets sometime this winter. The pasture is intensively managed with our animals and complimentary cuttings of hay or silage. Initial talk of the 2017 season includes improving our recordkeeping systems, especially around cost of production, possible expansion to other types of livestock, continued focus on conservation projects (pollinator hedgerow and riparian restoration), and establishing a farm stand.

RESPONSIBILITIES

Each day begins with a quick meeting to discuss the tasks of the day — many things are routine, but all aspects of the farm have the potential to change on a daily basis as conditions shift throughout the season. We intend to train alongside you to offer demonstrations but you will also be training alone sometimes as we juggle childcare, fieldwork, and time away from the farm. We will always be available on the farm or by phone. We love farming and consider a job-well-done to be its own reward. We hope you feel the same.

SEASONAL FLOW

SPRING- greenhouse (seeding, thinning, watering, potting up), transplanting in the field, setting up irrigation

SUMMER- weeding, harvesting, transplanting/seeding outside

FALL- weeding, harvesting, clean-up (pulling irrigation, cleaning tools)

Carpentry and livestock care will be woven throughout the season as needed.

QUALIFICATIONS

  • Ability to follow instructions and receive constructive feedback
  • Attention to detail, flexibility, positive attitude
  • Ability to function well in a team setting
  • Ability to train alone and without direct supervision
  • Commitment to efficiency and quality in one’s work
  • Ability to perform strenuous physical labor on a daily basis
  • Ability to lift 50 lbs. repeatedly
  • Adaptable to varying weather conditions
  • Clean driver’s license & reliable transportation

ACCOMMODATIONS & Training schedule

Student accommodations will either be a small studio apartment or trailer. Either will include heating and electricity, a composting toilet, and shower. Student(s) will have access to an outdoor washing machine and clothesline. Wireless internet will be available on the farm but may not be available in the housing. The student(s) are responsible for keeping their living space clean. No smoking or illegal drugs are allowed on the farm. No substance use of any kind is allowed during training hours. Pets are not allowed.

We expect 8-10hr training days, 5 days a week,with an average of 40 hrs/ week. This will include some Saturdays for help at market. Time off will be considered and must be discussed in advance of hiring. We will provide room, board, and an education stipend. Details of the room, board, and stipend package will be discussed during the interview process.

We are looking for a student or couple to join us for the entire season April-November. If a couple is interested both parties do not need to be part of the RFC program, but there may be potential for part-time employment opportunities available depending on skill and interest.

The first month will be a trial period. Candidates are required to visit the farm before we embark on a season together.

Conner, Sarah, and Wendell respectfully your farmers and the foreman

Conner, Sarah, and Wendell

respectfully your farmers and the foreman

Barking Moon Farm

Barking Moon Farm cares for up to ten acres of organic vegetables in the heart of the Applegate Valley. We are a family-run business with two children, Everett, 8 and Ava, 5. We primarily grow certified organic vegetables, herbs and grains. We live on a ten-acre homestead where we do some of our production in our seven greenhouses, and lease three other adjoining parcels where we do most of our production located six miles away.

We have a mix of permanent employees, students, and seasonal workers that work on the farm. We sell to farmers’ markets around the valley as well as grocery stores and restaurants. We also sell vegetables to the Siskiyou Cooperative CSA. We run a winter CSA program and much of our production system centers on growing storage and winter crops.

Students who live and work on our farm will learn all aspects of running a diversified, organic vegetable farm including marketing, planting, harvesting, packing, greenhouse propagation and some cultivation.

RESPONSIBILITIES & SEASONAL FLOW

In the spring, students spend a lot of time in the greenhouses and will learn how to manage plants for optimum conditions. Planting is also a major component of the spring season. In summer and fall, we focus on harvest and maintenance of crops, as well as marketing. Students spend at least one day a week at a farmers’ market, either with the farm-owner or running their own market booth. Students also become exposed to CSA and wholesale marketing through order pack and CSA pack. In the fall, students spend time preparing crops for storage and drying. The winter focuses on projects like building hoophouses, expanding infrastructure and providing vegetables to CSA members.

Training Schedule

Students will train 40 – 50 hours/week depending on the time of the season — we may train less in the spring, more in the summer, and then it levels off again in the fall. Students receive two days off per week and a one-week vacation. We spend a lot of time training students on our particular whole farm system – much of the learning comes back to them after spending a whole season learning by doing.

ACCOMMODATIONS

We have two travel trailers available, laundry, high-speed internet, propane stoves and heat, outdoor warm shower, composting toilet, and unlimited vegetables from the farm. We provide room, board, and an education stipend. The details of the room, board, and stipend package will be discussed during the interview process. We do not allow drugs or smoking on the farm, and we cannot accommodate pets.

QUALIFICATIONS

We are looking for season-long students who want to learn how to run a small-scale vegetable farm with some focus on diversifying a homestead and storage/winter crops.

Josh, Everett, Melissa & Eva

Josh, Everett, Melissa & Eva

Gales Meadow Farm- Full for 2017

Gales Meadow Farm is housed on 15 acres near Forest Grove, and we typically have crops on 7 acres. We have excellent Class II and III soils that we have been preserving and improving since we acquired the property in 1991. We have been certified organic since 2001.

We grow organic vegetables and herbs (more than 300 varieties) including many heirlooms. We sell at two farmers’ markets and to restaurants. A big part of our business is growing vegetable and herb starts for home gardeners and other farmers; we sell our starts at two additional farmers markets.

Here is our farm’s mission statement: “Take care of the land, grow good food and sell it to satisfied customers, provide opportunities for new farmers.”  Some of our commitments at the farm include: 1) maintaining and improving biodiversity, 2) soil and water conservation practices, 3) preservation and promotion of heirloom varieties, 4) identification of the most flavorful and successful vegetable varieties for our region, 5) support and improvement of our local food system, and 6) education of our workers, students from preschool to university level, our customers, and the public.

Our farm is in Gales Creek, a rural community with a store, a fire station, a church, a tavern, and some wonderful neighbors. We are five miles from Forest Grove/Cornelius adjacent towns with a combined population of 20,000+ and access to public transportation. Pacific University is in Forest Grove. There is an active Food Web group in the area. Downtown Portland is a 40-minute drive. The Tillamook State Forest, with hiking trails, swimming holes, mushroom hunting, etc is a 15-minute drive. The coast is within a one-hour drive.

Students will participate in all aspects of the farm’s operations, including propagation, bed preparation, planting, weed control, harvest, participation in farmers markets, etc.

SEASONAL FLOW

  • Early Spring: propagation of starts for our farm and for sale. Selling starts at the markets
  • Late Spring: Bed preparation, direct seeding and transplanting, selling starts and veggies at the markets
  • Summer: garlic harvest, veggie harvest, selling veggies, propagating and planting over-wintering crops
  • Fall: harvest, planting garlic, making products like hot sauce, pickles, and salsas, selling veggies and products, seed saving.

QUALIFICATIONS

We expect the ability to be out in all kinds of weather, lift up to 50 lbs, be on your feet at a market for 4-6 hours, do hand weeding and all kinds of harvesting.  Previous experience and knowledge/curiosity about local and global food system issues are not required, but are a plus. Ideally, candidates for a Rogue Farm Corps position will visit the farm if at all possible.

ACCOMMODATIONS & COMPENSATION

In addition to Anne and Rene', our crew leader Anna Lund and our daughter Laurel Berblinger will be mentors. We usually have several part-time employees as well.

Our farmhouse has two bedrooms available for interns; there are two bathrooms shared by all. Living room, kitchen, dining room etc are shared. We have nine years of experience with communal living like this.

Food is provided. Weekday lunch, the biggest meal of the day, is shared, with everyone taking a turn at preparing the meals. Breakfasts, suppers and weekend meals are flexible. Everyone will be expected to clean up after themselves.

We accommodate food preferences, but we are not 100% vegetarian, vegan, gluten-free, or kosher, nor will we provide highly processed food-like substances. We do not eat a lot of meat.

There is no smoking in the house (we prefer non-smokers) and no use of illegal drugs on the premises.  Moderate use of alcohol is fine, but no drinking before the work is done for the day.

We will offer a monthly stipend, starting with the second month. The first month will be a trial period. The details of the room, board, and stipend package will be discussed during the interview process.

Anne, Rene and Laurel

Anne, Rene and Laurel

Deck Family Farm

Deck Family Farm is situated on 320 acres within the Willamette Valley. The farm is made up of a combination of open pasture, woods, rolling hills and open fields. We are located in Junction City, 25 miles from Eugene. There can be anywhere from 4-13 people on farm depending on how many staff and interns are on site on any given day. We are family oriented farm where interns are integrated with family life. We also currently have two young children living at home but older children (and friends) visiting frequently, being comfortable with the joys and challenges of a busy household is a must!

Our farm operation is varied and includes management intensive grazing, milking, livestock handling and birthing, haying, meat processing, building projects and maintenance.  Our products include pasture-raised pork, pastured chickens, egg layers, grass-fed beef, Spring lamb, and to a lesser degree walnuts, apples and honey. We also offer a cooperative for our dairy products through our buying club called The Creamy Cow cooperative.  Conservation projects have included wetland, riparian and forest restoration projects.

RESPONSIBILITIES

Students will gain hands-on experience in a wide-variety of farming practices related to animal husbandry, grazing, pasture management, integrated cropping, composting, and marketing. Through participation in daily chores students will learn care of livestock such as beef cattle, dairy cows, broilers and egg laying hens, as well as horse feeding, raising turkeys, sheep herding, and working with pastured pigs and pregnant sows.

Students will have to opportunity to interface with customers through involvement with marketing and seasonal farmers markets.  Focus areas are developed for each student and the experience will vary depending on personal skills and abilities, weather, and season. You can expect to come away with a realistic view of livestock farming on a medium size, integrated, organic farm.

SEASONAL FLOW

Aside from daily activities, we focus on birthing in the Spring, harvest during Fall season, and farmers’ markets during the summer. In the winter months we continue with animal feed and care as well as repair and improve infrastructure.  Students will also have the opportunity to learn how to raise and feed animals from “farm to fork.” This includes, learning how to butcher and process meat birds during processing days and cooking the food we raise on the farm to be eaten during our shared meals.

TRAINING SCHEDULE & QUALIFICATIONS

The typical training week for a student is five days long, 8-10 hours a day, with two days off. Physical stamina is required, along with a strong constitution. While no prior experience working on a farm is necessary, we do ask for excellent past work references, a strong desire to train, and a good sense of humor.

Students will have daily contact with farmers at morning farm meetings. Daily chores are performed alongside employees and interns in the morning and afternoons are reserved for special projects either on farm or in marketing. Skills that will hopefully be gained are developing a keen sense of awareness of your surroundings including animal behavior and health as well as forage states and general states and needs of the farm and it's people.  Also team building, the ability to think on your feet, knowing when to ask for a hand, and learning how to make quick and effective decisions while maintaining a safe environment around the animals.

We do ask that students come to the farm for one month as a trial period to determine whether both the student and farm would like to move ahead with the longer term 9 month commitment.

ACCOMMODATIONS

Students accommodations are mostly dormitory style with a few private spaces reserved for longer term interns.  Meals are shared with rotating cooking and cleaning shifts.  The farm office has internet access as well as phones available for student use in the evening.  Students have full access to bathroom and shower facilities in the main house and good hygiene is a must. We please ask that no smoking, drinking, or drugs take place on farm property during your stay.

Details of the room, board, and stipend package will be discussed during the interview process.

We are pleased that you are considering us for your farm internship and look forward to meeting you!

The John and Christine Deck Family

The John and Christine Deck Family

By George Farm & Creamery- Full for 2017

By George Farm is on 85 certified organic acres nestled at the mouth of Yale Creek. We’re located just past where the pavement stops. The farm includes a creamery, a greenhouse, a pair of hundred year old barns, the original one-room-schoolhouse, tool sheds and machinery storage. There is a wood-fired sauna, a creek-fed cold plunge and many trails covering the area. We are pretty far out of town but the locals are always near.

Currently the farm is occupied by its farmers Tyson and Jonny, their sister Megan, plus a variety of farm animals. We focus on stacked sustainable systems- starting with pasture management and the use of dairy cows to graze the majority of the land. Milk makes Cheese and whey. Whey is fed to pigs and chickens. We raise pastured, no-corn-no-soy-no-gmo laying hens and meat birds. The hens provide eggs, fertilizer, and pasture management. Pigs provide a great way to compost and utilize dairy waste. Chickens are harvested on farm, and the pork and beef is sold for custom butcher.  We have a small flock of Gotland sheep for fiber and meat lamb in fall. 

We run a small dairy herd and operate a Grade A Creamery that produces a variety of farmstead cheeses. In addition, we cultivate a home garden and maintain food preservation. While we strive to comply with all current organic standards we have made the conscious choice to source grain from regional non GMO sources. While our feeds are not certified organic the are “no-spray” and non-GMO. All other farming methods are practiced organically. We have been operating for 6 years. We’ve grown vegetables for fine dining restaurants, CSA’s and farmers markets. While we now focus on dairy, we integrate multiple facets of farming.

RESPONSIBILITIES

  • Vegetables: Home garden from starts to preservation.
  • Dairy: Calving to breeding, grazing and feeding, hooves, tails, udders and milk pails.
  • Creamery: Cheese-making, packing, affinage (cheese preservation), dishes.
  • Meat production: Breeding, calving, grazing, feeding, animal handling and care, as well as harvesting and processing.
  • Sheep: Feeding, pasture grazing, fiber harvest and fall meat harvest.
  • Marketing and Sales: Farmers' Markets, deliveries to stores, restaurants, and wholesale distributors.

QUALIFICATIONS

Our students will need a willingness to learn and an interest in food systems. Large animal experience preferred. Milking experience a plus. We get up early with the cows to milk in the morning and in the evening. We usually take a rest in the middle of the day. We move 7 gallon milk cans and 100 pound bales. Our “mobile egg units” or MEU’s are moved everyday but are light enough for one person.

ACCOMMODATIONS

We have a stick framed tiny house and a strawbale tiny house, an outdoor kitchen and composting toilet. Shower facilities located in the main house. The interns live in the tiny house space, and all members of the farm have access to dairy, meat, and vegetables produced here. We will also provide basic cooking ingredients and staples. Further details of the room, board, and stipend package will be discussed during the interview process.

We are participating in RFC to educate and give hands on experience to those who see agricultural opportunities. As alumni to the program we see the need to continue the education of new farmers, and are able to understand the concerns and challenges of our students. We train alongside our students and teach by example. We also have a fully stocked library for students to use for research. We believe that through hard work and determination we can restore the pride and nobility that comes with feeding our communities.

Jonathon Steiger & Tyson Fehrman

Jonathon Steiger & Tyson Fehrman

Black Dog Farmstead- Full for 2017

Black Dog Farmstead is a non-certified organic farm growing four acres of vegetables and fruit for local markets in the Rogue Valley. Over the past four years, we have focused on sustainable soil-building techniques to transform an overgrazed mountain ranch into a productive row crop operation: raised beds, cover cropping, reduced tillage, micro irrigation,marketable intercropping, etc. At Black Dog we blend French intensive gardening styles and permaculture practices with an aim towards efficient and productive systems.

The farm is in the rural Evans Valley—10 minutes from the small town of Rogue River, 30 minutes from the “big city” of Medford, and 45 minutes from the art and culture of Ashland. You will get to know other farmers and be a part of Southern Oregon’s agriculture community, but you should also be comfortable living quietly and spending most days on the farm.

RESPONSIBILITIES

As one of our 2017 interns, you will have the opportunity to train with the Black Dog farmers, participating in nearly every aspect of managing the farm. The primary goal of the internship is for you to walk away with a complete understanding of what it takes to design, implement, and manage a small row-crop operation. This means becoming familiar with the whole process, beginning with seed selection, soil amendments, and tillage and continuing through the harvesting, packing, and marketing of our products. You should be comfortable being alone, as well as part of a team, and making thoughtful, managerial decisions. You will represent Black Dog Farmstead at one local market, and you will probably be asked to manage a handful of volunteers at different times throughout the season.

In addition to your responsibilities in the garden, there will be opportunities for you to participate in animal husbandry, carpentry, natural building, and forestry. December 2014 marked the completion of earthworks of our one-acre permaculture orchard, and the coming season will offer a lot of opportunities to plant and manage this area.

ACCOMMODATIONS

Interns will be housed in a private camper with shared bathroom and kitchen and access to household amenities and common space. Awesome food also provided, along with a monthly stipend. The details of the room, board, and stipend package will be discussed during the interview process.

We expect a full 40 hours of moderate to heavy training per week. No heavy smokers or drinkers. Pre-placement visit required. Internship runs from March 15 to October 31.   

Tucker Pyne

Tucker Pyne

Fiddlehead Farm- Full for 2017

Fiddlehead Farm is a multi-generational family farm tucked into the Sandy River valley in the rural community of Corbett. The farm is nineteen acres, with four acres in cultivation for the sustainable production of Certified Organic vegetables. The remaining acreage is kept in native forest that is dense, wild, and beautiful- offering opportunities to adventure or have some peaceful respite. Given this balance we are committed to growing food in an ecologically sound manner, with special focus on conservation. We feel very strongly that food production has huge implications on quality of life, environmental health, and community vitality. We are excited to share our practices with the next generation of farmers.

Corbett is a small rural community located just 20 miles east of Portland, at the mouth of the Columbia River Gorge. The area is rich in natural beauty and has many hiking trails, viewpoints, and swimming holes. The local grange hall is a popular gathering place with regular classes, potlucks and square dances. To experience all of what Corbett and the surrounding areas have to offer we require that interns have their own transportation.

We take great pride in the food we grow and our vegetables are known for being of the highest quality. Our produce is sold both wholesale and direct at two farmers markets, to a local natural grocery chain, a food coop, several processors, and a small handful of restaurants.

RESPONSIBILITIES & TRAINING SCHEDULE

We try to balance physical projects with less strenuous tasks. Not only does this keep our bodies healthy, but also helps keep morale and productivity high. We also take special attention to providing a strong structure to each day with clear goals and expectations. Initial learning for each task will come in the form of clear, detailed instruction, but most of the skill development will come about through observation, repetition, and reflection. We very much enjoy sharing our insights and thought processes, and are committed to fostering an environment of clear, open communication. The training of interns will be a combination of team projects and individual activities that shift regularly. We value the ability of workers to listen and follow directions, as well as observe and emulate.

RFC interns will train directly with us 5 days per week, 7-9 hours per day, on most aspects of the operation, including but not limited to: planting, harvest, weeding, watering, processing, packing, trellising, sorting, cleaning, organizing, farm improvements, and potentially marketing and deliveries. Another way to think about how we train is:

  • April: set up, bed prep, prophouse work, pre-season projects
  • May – July: bed prep, prophouse work, transplanting/direct sowing, weeding, harvest
  • July – September: weeding, harvest, marketing
  • September – November: clean up/break down, harvest, cover crop

We balance the use of human labor and mechanical to find the most efficient, practical, and sustainable methods of production. We have a diesel Kubota tractor, and an electric cultivating tractor, as well as several other small pieces of equipment and hand tools.

Our crew consists of farmers Katie and Tayne, Rogue interns, regular volunteers, and wwoofers during the peak season. We find that having a rotating but solid pool of helpers keeps the work days fun and motivating.

ACCOMMODATIONS

Intern accommodations are either a cozy airstream trailer or a small cabin with a loft. Both have heat and electricity. A fully stocked outdoor kitchen with a refrigerator, gas range, and hot water is shared among the interns and wwoofers, as well as an outdoor shower. Restroom facilities include a composting toilet and port-a-potty. Interns have access to an outdoor washing machine and clothesline. Wireless internet is accessible near the barn.

We provide interns with a full and healthy “vegan” diet that includes basic staples (bulk beans and grains, oatmeal, oil, spices, etc.) and an abundance of produce from the fields. In addition, we pay for interns to access a local food salvage program at the local grange that provides a hefty volume of quality food. We raise a small flock of laying hens and eggs will be shared as they are available. There are several farms nearby that are open to trading for dairy and meat if there is interest. Interns are responsible for preparing their own meals and there will be a potluck once per week. 

We pay a monthly stipend. The details of the room, board, and stipend package will be discussed during the interview process.

QUALIFICATIONS

We are looking for interns who are thoughtful, considerate, hardworking, and dedicated to an entire season (April – October). We value communication, positivity, openness, and curiosity.

Ideally, we’d like to meet with prospective interns on the farm prior to the season starting.

Katie and Tayne

Katie and Tayne

Terra Farma- Full for 2017

Terra Farma sits on 10 acres of rolling hillside at the western end of the spectacular Columbia River Gorge, just minutes outside the Portland metropolitan area and equally close to the tremendous recreation possibilities the Gorge has to offer. The human side of Terra Farma consists of Mike and Linda, who have been farming here since 2004. We feel like we are a good example of a successful farm that was created with very little outside help, financial or otherwise. We had no farming experience when we purchased our property in 2001, and we’ve been able to bootstrap and finance everything on the farm as we grew. We hope that lessons we’ve learned can help other new farmers become established.

On the land and animal side, most of the property is pasture, but there is a wooded riparian area along Smith Creek, as well as a small orchard. Our primary focus is livestock, and we currently have 3 dairy cows and up to 6 goats that are used for raw milk production (plus some additional members of the herd that are not milked). There are about 150 hens for eggs, 800 broilers per year that we process on-farm in five batches of 150 each, 60 turkeys processed at Thanksgiving, plus 2 breeding sows, 15 butcher hogs, and a small flock of rabbits.

RESPONSIBILITIES & TRAINING SCHEDULE

We anticipate that a Rogue Farm Corps intern would participate in all aspects of our farm’s production:

  • Learning to milk the cows and goats
  • Brooding chicks
  • On-farm processing of poultry and rabbits
  • Basic healthcare for all types of animals we raise
  • Fencing
  • Construction projects
  • Basic tractor skills

We expect 40-hours of training per week, though hours per day may vary seasonally with fewer hours in early spring and some longer days in mid to late summer. We would expect to train alongside the intern much of the time, with the goal of the intern being able to perform most tasks independently by the middle to end of the season.

QUALIFICATIONS

We would like to find someone who has at least some experience with large animals, it doesn’t have to be extensive, but at least enough to know that you are comfortable working around them. As mentioned, we do process poultry here on the farm, and the intern would be expected to participate in that. Processing experience is not required, but a willing and open mind is required. We’d like to get an intern in by late March or early April to coincide with the beginning of the pasture growing season, and then hope they would stay at least through the end of October.

ACCOMMODATIONS

We have a small vintage travel trailer for the intern to live in; it’s been completely refurbished, is very cute, and comes equipped with a stove, mini-fridge, heater, fresh water, and toilet. The facilities at our farmhouse would be accessible as well; shower, full kitchen, laundry, wi-fi, etc. Meal sharing would be worked out on an individual basis, but we envision a mixture of some shared meals with shared preparation and clean-up responsibilities and some meals prepared separately. Details of the room, board, and stipend package will be discussed during the interview process.

 

Mike and Linda Guebert

Mike and Linda Guebert

Rainshadow Organics- Full for 2017

Rainshadow Organics is located in Central Oregon, on the dry side of the Cascade mountains in a high desert climate.  We get very little rain here and enjoy hot dry days in the summer with cool nights and no bugs.

We are located 45 minutes from Bend, Oregon and 20 minutes from Sisters.  We are 10 miles from the small town of Terrebonne, but also only 10 miles from the incredible rock climbing mecca, Smith Rocks.  There is no public transportation, but we do drive to market two days a week.  It is best to have a car if you are living at our farm.

Our farm is family owned and operated and we have been here since the early 1970’s.  Three generations still live on the farm.  The farm is roughly 200 acres.  27 acres are under cultivation.  Usually about 12 in row crops and 15 in grain or cover crops.  We have a 7 acre pig pasture, 2 acre chicken pasture, and the rest in native habitat where we cultivate organic pollinator species.

We have a certified organic, full-diet farm with dozens of varieties of certified organic vegetables, herbs, berries, flowers, pork, chicken, eggs, turkeys, beef, and grains. All of the crops we grow are distributed within 50 miles of the farm through a CSA program, to local restaurants, and farmers market.  We also host several farm-to-table dinners at the farm during the summer.  Our interns learn about and master all these things. 

We raise heirloom vegetables and heritage breeds that are adapted to our harsh high desert climate, but we also have a passive four-season greenhouse for winter and early starts and sixteen larger season-extending greenhouses.  We are certified organic and use only sustainable practices, no chemical pesticides, fertilizers, or herbicides. Our soil fertility is built with our composted horse manure.  We also employ our chickens and an army of worms who supply castings for worm tea that we inject into our irrigation system.  We foster an intricate ecosystem with companion planting, nutrient cycles, flowers, bees, riparian areas, crop rotation, and undisturbed native desert.  We pride ourselves on looping our nutrients and resources into our community and back to our land.

We do most of our vegetable farming by hand, but we do have a flame-weeder and some cultivation tools for our long beds in our large field.  Our main 2-acre garden is all done by hand, no-till, biodynamic, and synergistic.  We have both a flour mill and lumber mill on the property.

RESPONSIBILITIES & TRAINING SCHEDULE

We train Monday through Friday from 7-12, and then three hours in the afternoons.  We rotate through weekend duties where the intern or staff member is in charge of all animal husbandry, irrigation, and generally keeping an eye on things.  If you are on weekend duty you are expected to be at the farm.  You will likely be on weekend duty 3 times through the course of the 6 month season.  Otherwise, weekends are free.  Breakfast needs to be eaten and cleaned up before work at 7am.  In the morning time we train as a team, planting, prepping beds, weeding, harvesting, processing chickens, cleaning manure, training tomatoes, feeding pigs, pest management, building irrigations systems, laying out drip lines, washing and packing produce, packing meat for market, harvesting lettuce mix, etc.…

Afternoons are more flexible.  We take a long lunch break-- three hours or so and start again around 4pm and work until 7, which is very nice on hot summer days.  Students can go to the library during their break, town, or the river nearby the farm, or whatever they want.  We take turns going to farmers market and working independently on projects.  Each student will be assigned to a section of the farm to perform regular maintenance.  Each section will be equally diverse, and will receive careful attention in the afternoon hours.  You will also be doing and independent study project for your RFC requirements and we will work together to decide what that is. Afternoons are a good time to work on this project.

We will check in after the first two weeks and then again mid-way through the season.  It is important to remember that off-farm RFC classes are not part of your farm time if you are counting your hours.  We endeavor to be very respectful of your time, setting a predictable schedule and holding to it.  Very rarely will you be asked for more.  Very rarely will we doing less.

QUALIFICATIONS

Students should be physically fit, but no previous experience is required.  The season is April 20th through November 1st.  May and October are quite chilly.  Students need to be prepared for outdoor living.  We expect a full-season commitment from students.   

ACCOMMODATIONS

Interns will live on the farm in a communal setting.  We will have 3 interns on the farm, plus thee permanent staff.  Each intern will have a tent on a platform, provided.  We have a shower house with washing machine and clothesline.  We have a a composting toilet.  Internet is available on the farm and cell service is good.  We have an open-air communal kitchen with all the cutlery, pots and pans, spices, etc.  We have a sink, oven, griddle, hot water pot, coffee pot, and refrigerator.  Interns will clean the kitchen and shower house as part of weekly maintenance. 

Staple foods are provided like rice, oats, beans, sugar, salt, and fresh ground flour… and then all the vegetables you can eat.  Farm meat is available daily. We trade for bread, cheese, fruit, etc… at the farmers market, which is up to the students. All other food is up to you.  Students will cook and clean together. They are assigned cook crews which work out to once a week and occasionally twice a week.  On cook crew day you are responsible for Letting out the chickens at 6am, milking the goats, cooking breakfast lunch and dinner for the crew, all the dishes, and locking in the goats and chickens in the evening.  There is also a daily camp chore for each day of the week that you rotate through.  The other days of the week you wake up to breakfast and lunch and dinner are ready to eat when you are done working.  The culinary experience at a full-diet farm is an adventure and a challenge and has been a favorite element for many of our past students.   

We have a $400/month stipend not including the first two orientation weeks.  You will be under workman's comp as well as being required to have your own health insurance.  You are expected to make a non-refundable deposit to RFC to secure your spot at our farm and sign our farm contract/commitment.  Your RFC fees are clear and it is important to know that you will not be coming out ahead after the season.  You are going to break even and you are putting your time toward your learning. This is a mutually beneficial exchange where you give good value to Rainshadow and Rainshadow gives good value to you, which you can take into your future.

Responsible drinking and smoking is allowed.  Farmer should be notified of all potential visitors.  We are flexible and can make most things work.  We also schedule any vacations or time off at the beginning of the season collectively to make sure the farm is covered.  Sarahlee takes two weeks off at the beginning of July where she turns the farm over to the interns. They are all expected to be at the farm at this time. This is a critical time where the first two months of learning are put into practice.  Upon her return the interns have really evolved to a new level of multi-faceted farmer just in time for the climax of bounty that hits at the end of July and continues through September.

You can also check out pictures on our website and facebook.

We look forward to hosting you.

Sarahlee and Ashanti

Sarahlee and Ashanti

Windflower Farm- Full for 2017

Windflower Farm is a bio-diverse, 20-acre farm located in the pastoral community of Alfalfa, just 15 miles East of Bend. Central Oregon is renowned for mountains, lakes, rivers, deserts and all manner of outdoor recreation. For social activities and entertainment, downtown Bend has a vibrant, urban culture.

We grow gourmet-quality vegetables, fruits, herbs, and cut flower bouquets as well as AWA (Animal Welfare Approved) laying hens, dairy goats and heritage pigs. We use only organic and sustainable practices, no chemical herbicides, pesticides or fertilizers. Greenhouses, windbreaks and rock walls increase radiant warmth for tender seedlings and extend the productive season. Crop rotation, cover crops, home-grown compost, and the planting of flowers that attract beneficial insects ensure a healthy and vibrant ecosystem.

Our markets include a CSA, as well as acclaimed chefs from Brasada Ranch Resort and Pronghorn Golf Club. We also sell wholesale through our distributor, Agricultural Connections. Our cut-flower clients include Newport Market, local weddings and events.

RESPONSIBILITIES

The diversity and small-scale of our farm promises a full educational journey for farm interns who get first-hand knowledge of all aspects of sustainable farming and conscientious animal husbandry from soil to market. Activities range from sowing, watering, transplanting, harvesting, weeding, feeding and care of animals and milking goats. Marketing, branding, client communications and quality control are aspects of farming business that are a constant topics of conversation in the fields and an important aspect of the intern experience.

QUALIFICATIONS

We seek out interns who are eager, honest, good-natured, independent, physically fit and have a strong work ethic. We also have a small horse operation and prior horse experience, although not necessary, would be a plus. Applicants must have their own transportation and be independently-minded.

ACCOMMODATIONS

Living facilities are clean, furnished, heated, and include private bedroom, kitchen facilities and shared bathroom. Interns are responsible for their own meals. The farm supplies extra produce as it becomes available. Although the farm is active and sociable during the work-week, weekends on the farm are quiet. Details of the room, board, and stipend package will be discussed during the interview process.

We strive to have a happy, sympatico working crew that is always learning and inspired by each other and by our joint adventure in farming.

Gigi and Rosie

Gigi and Rosie

Dancing Bear Farm- Full for 2017

Dancing Bear Farm has been operating as an Oregon Tilth Certified Organic farm since it’s inception in 1998. We have 18.5 acres of flat, open land in the Williams Creek Valley, at the base of the Siskiyou Mountains. We have six acres under production with a variety of open-pollinated and heirloom vegetables, flowers, and herbs. We are members of the Siskiyou Sustainable Coop CSA, participate in two farmers’ markets, and grow certified organic seed for several companies.

RESPONSIBILITIES & TRAINING SCHEDULE

We are looking for 2 – 3 interns from March to October to immerse themselves in the daily operation of the farm. Interns will participate in every aspect.  They will be expected to train 40 hours/week, with Sundays and Mondays off. Hours and days may change on occasion due to special needs. Closely supervised and training with the farmer at the beginning, progressing to more independence with tasks and special projects as proficiency is gained. We farm mostly by hand—seeding, propagation, transplanting, weeding, soil building, greenhouse, harvest, market prep, marketing, seed harvest, and seed cleaning. The days can often be hot, wet, cold, dry, boring, and exhausting. Interns will get to see the fruits of their labor as the crops grow.

ACCOMMODATIONS

Dancing Bear Farm offers housing in the form of a two bedroom house with a full kitchen, washer/dryer, and bath. Staples (e.g., beans, rice, flour, spices) are provided, along with harvests from the fields as the season progresses. Details of the room, board, and stipend package will be discussed during the interview process.

As we are fairly isolated from the rest of the world, a reliable means of transport is required. A farm visit/interview is highly recommended. We are a drug-free operation.

Steve and Patricia Florin

Steve and Patricia Florin

Pine Mountain Ranch- Full for 2017

Pine Mountain Ranch is located just 6 miles east of Bend on 41 acres. Surrounded on one side by BLM and close to the Badlands. We are ranchers currently raising Bison and Tibetan yaks. We are a blended family: Alan and Loretta and our children Madison, Nicole and Natasha.

We use rotational grazing and intense irrigation management to graze our 100 yaks and 65 bison.  During the summer season some yaks are sent to partner ranches where we lease their pastures for grazing.

Our main focus for marketing our meat is farmers markets in Bend and Portland. We have a store on the ranch that is currently open Fridays from 11 to 3. We attend the Bend Farmers Market on Wednesdays and the Portland Farmers Markets on Saturday and Sunday.

RESPONSIBILITIES & Training schedule

As an intern you will be expected to help with all the daily duties of an operating ranch.   Primary is moving irrigation and  animal health and welfare.  We do not start early in the day as we usually don't end until sunset. During the hot summer days we take a break in the afternoons. Weekend obligations will be required as we rotate between staying on the ranch and going to Portland for the farmers markets.  We train every day of the week, that's the ranching life, however we aren't up early and the pace is steady. We will work with you to determine days off. Time may be  spent on a tractor dragging pastures or in the truck transporting livestock. Tasks can include heavy lifting from time to time, there's plenty of opportunity to weld or mechanical work on our 5 tractors.  We will also be repairing fencing this year.

You will train alongside Alan for every task until you are proficient in the skill. We strive to have fun. There's beauty and great energy in every chore. Bald eagles will keep an eye on you while you move irrigation or pound fence posts and baby yaks will play tag with you.

ACCOMMODATIONS

Housing is a room in the barn with a sink, microwave, refrigerator.  You are responsible for your own meals but we will provide you with some meat. You will be able to trade for items at the farmers markets. We encourage you to socialize off the ranch but for liability reasons discourage visitors.  There aren't any household duties and you will have access to a washer and dryer. The details of the room, board, and stipend package will be discussed during the interview process.

QUALIFICATIONS

You must be physically fit and have good stamina. Ranch life involves walking miles every day. There is a bicycle for your use. We encourage you to find a project that interests you and develop it with our support. We have bee hives, a greenhouse, landscaping projects, tiny houses to be built for example. This year we are developing an agritourism venue on the ranch as another marketing and revenue generator.  We intend to use crowd funding, host tours and place a tipi on the ranch.  

The season begins in May and runs all the way to November. We will work the internship around the ideal candidates.  Pre-placement visit is encouraged and transportation is necessary except for bicycles.

Alan and Loretta

Alan and Loretta

Organic Redneck

We are a small, diversified family farm growing high quality, tasty food for our local community and ourselves. We are in our 21st season at our present location, and always organic. The farm is located along the McKenzie River 35 minutes from Eugene. We have several other parcels of land nearby that contribute to the total of 15 acres. The Farm grows a wide diversity of crops exceeding 100 different varieties. We are a 2nd generation farm, and are managed by several experienced farm managers. The crew consists of as many as 8 others during the main season.

The farm is best known for blueberries. We offer u-pick on the blueberries and also offer them picked at the farm stand. The farm also grows raspberries, strawberries, melons, and every vegetable from Asparagus to Zucchini. Avenues of sales include the farm stand, farmers markets, retailers and restaurants and we also use a CSA modeled program.

RESPONSIBILITIES & training schedule

People interested in this internship should have a true desire to train hard and learn. You must have a passion for food, working outdoors, and living communally.  The internship runs from April 1st-October 31st and we expect the interns to train an average of 40 hours per week. Most years hours per week are slightly lower in the Spring, and longer during the Summer. To account for the longer days at the height of the season, we will usually give extra days off in the Spring and/or Fall.

We are a production farm and we push for as much efficiency in our operation as possible. Because of the nuances and changes in growing, cultivating, and harvesting the many different crops we grow throughout the changing seasons, it is important that our interns have an open mind towards learning new processes and improving the ways they perform existing ones.

We take time to teach, to answer questions and to build self-reliant individuals who can perform tasks with ease and skill. We also take into account the growing pains of being introduced to such a physical job, and account for that during the beginning of the season. As the season goes on, you will continue to gain skills pertaining to seeding, cultivating, harvesting, washing, packing and more. You will also become stronger and more able-bodied. By midway through the season you will be capable of completing many tasks without supervision.           

We will need interns to take the initiative, to ask questions; volunteer for duties they want to learn about. During most of the year, the farm is running 12-18 hours a day, If Interns want a realistic experience, then they will need to take additional time after the standard day to see what’s happening, ask more questions and take in the whole scope of operations. This is optional but this is what it will require to get maximum benefit from the internship. The more initiative you take and interest you show the more responsibility you will be entrusted with.

seasonal flow

  • Early Spring: planting, small harvests, trellising, plowing, organizing, planning, learning how things are done on this farm .
  • Spring: heavy planting, small harvest, trellising plowing cultivating
  • Summer: Planting, Harvest, cultivating, irrigation, sales, CSA,  u-pick berries
  • Fall: heavy harvest, deconstruction, sowing cover crop, more time to dig deeper

We spend a lot of time training interns in almost every trade on the farm. We rotate them through farmers markets, farm stand, delivery driver and more. And throughout the entire season they are the main harvesters and planters. We also introduce them to things like office work, sales, food preservation, field scouting, and more. They train alongside each other and the rest of the crew and we all learn from each other.

Interns will have their own project to work on during the season. Projects and classes are usually additional to the 40-hour week. Farming is very physical; the weather can be hot in the Summer and cold in the Spring and Fall.    

qualifications

Our expectations of our interns are as follows: We expect our interns to be committed and open to learning our systems to the best of their ability when they first arrive, as they continue to perform tasks, and as new tasks come up. After learning systems, we expect our interns to build self-reliance in those tasks, with the ultimate goal of completing many of them without supervision. We expect our interns to be motivated, driven, hard working and positive. Physically, we expect our interns to be able to lift up to 50 pounds repeatedly, to be bent over for many hours of the week, and to be skillful with their hands.

We expect our interns to be mature adults who have some life experience, who understand how to get along well with others, and can maintain a consistently professional demeanor throughout a long season. You are expected to be kind, respectful, and accommodating of others.

ACCOMMODATIONS

The interns live in yurts and have a kitchen and bathroom they share with the rest of the crew. There are sometimes several other crew members living on the farm as well. This means that meals are often communal, and we make a point of having meals together at least a few nights a week. The farm buys some food goods in bulk: coffee, flour, rice, etc. for interns, as well as provides an abundance of farm produced food including eggs, vegetables, and fruit. The details of the room, board, and stipend package will be discussed during the interview process.

We hope that interns also love have fun, relax, float the neighboring river, soak the nearby hot springs and hike the cascades in our backyard. It should be noted that we do most things with a sense of adventure and light heartedness. We know that we are swimming upriver in regards to conventional progress, and we know that we are all still learning and will never have it all figured out. Not taking it too serious and laughing at our selves is also important. We thoroughly enjoy the people, the produce and the process that makes up organic farming.

 

Jack Richardson

Jack Richardson

Ruby & Amber's Organic Oasis- Full for 2017

Ruby and Amber’s is a 70 acre farm located along the Row river in Dorena (14 mi from Cottage Grove/35 mi from Eugene). We produce high quality, high volume, vegetables and fruit on less than 5 acres of production land.  We also produce grains, hay and forage mostly for our animal feed needs and for farmer consumption.  Our farm is Certified Organic and Certified Biodynamic. A unique feature of our farm is the use of Draft Horsepower for tillage and cultivationWe also host interns as part of our commitment to education of the new farmer through the FarmsNext Internship Program with the Rogue Farm Corps, and our Equine Based Farm Learning Programs.

For the size of our farm we have a large number of high tunnels, which have proven to be most efficient and profitable for our farm enterprises. We grow about 30 -40 different types of vegetables and fruit as well as forage crops.  We have laying hens, pigs, and a dairy cow along with our 8 draft horses.  We make all of our own compost from our animal manures and our garden debris.  The majority of our produce is sold at farmers’ markets and through our small CSA.  A typical week on the farm involves seed sowing, transplanting, weeding, irrigation, harvesting, tillage, and markets.  We also spend time feeding and caring for animals.

We have two programs for farm learning on our farm, the FarmsNext Internship Program (Farm Program), and the Equine Based Farm Learning Program (Horse Program).  These Programs run concurrently; a student may be in one program or the other, or both.  For both Programs, the student will learn by immersion in all aspects of a farmer’s market and CSA orientated farm that utilizes draft horsepower. A brief description of the Farm Program and Horse Programs follows.

RESPONSIBILITIES AND TRAINING SCHEDULE

The Farm Program is a paid internship learning opportunity in which the participant lives and trains on our farm. The student will learn by immersion in all aspects of a farmers' market and CSA oriented farm. The student will train along side more experienced staff and individually as they develop the judgment and skill sets to handle farm tasks efficiently and properly. These tasks include: succession planting, seed sowing, transplanting, weeding and cultivation, irrigation (both over head and drip), harvesting, and marketing. The student may also help produce some of our own forage, hay, grain and other feed crops.  There is ample opportunity to learn about, and apply, certified organic and biodynamic principles and practices. There may be opportunity for limited tractor training, depending on the student.

We estimate a 30 – 35 hour week, perhaps more during the very peak of the season.  We intend to give the student 2 days off per week. Farming is very physical with a lot of bending and stooping. The student needs to be a very physically fit and enjoy the physical labor.   We try to break up our activities to keep our bodies in good shape and avoid injury.  During the HOT season on the farm we try to quit work by 2-3 PM (our site gets the hottest around 5 PM) We do have an excellent swimming hole for those hot afternoons. We take a 1-hour lunch. Having a driver’s license and willingness to do a market or deliveries is a plus for the prospective student.

There is little opportunity for draft horse related work; to participate in draft horse work the participant will need to enroll in the Equine Based Farm Learning Program (Horse Program) described below.  The FarmsNext student will have the opportunity to participate in farm animal husbandry activities such as feeding, egg and meat production, and animal care. 

Experience in farming or gardening is preferred but we will take on the beginner who comes with stellar recommendations.  We require a visit and 30 day trial period.

ACCOMMODATIONS

We have accommodations for the student to live on the farm.  If you live on the farm, you pay for your room and ‘board’,which is deducted, from your paycheck, resulting in a monthly stipend. We have a fully functional communal kitchen and bathroom. Employees are responsible for cleanup and maintenance of the shared space. We try to have a communal potluck twice a week.  We have 2 energetic dogs. Our current farmers are omnivorous. The details of the room, board, and stipend package will be discussed during the interview process.

Cell phone access is limited out here.  We do have a booster on our barn that works fairly well with Verizon service. No smoking or drugs are allowed.

THE HORSE PROGRAM

This program is a medium to long-term opportunity for the trainee to learn and develop the skills to farm using Draft Horse Power at Ruby and Amber’s Farm.  The Horse Program is separate from, but concurrent with the RFC Farmsnext Program. If you would like more information about our Horse Program, you will find it here:  Workhorseworkshops.com and on Facebook: search Workhorse Workshops.

Kris and Walt

www.rubyandambers.com