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