Growing Seeds Farm: Full for 2018

Growing Seeds Farm sits on 33 mostly pastured acres in Corbett, OR, just east of the Sandy River, just a bit south of the Columbia River. Most of the farm faces South, so we get full sun! A few wooded areas dot the farm. There are small seasonal creeks that flow through the property. We have a half acre of blueberries, ~100 fruit trees, a few grapes and a vegetable market garden. There are many places to find a special spot to picnic, or throw up a hammock.

The farm owner Kyrie Eppley lives in the main house. along with her two high school age boys who live on the farm halftime. The farm manager Carol Mollet lives in a cabin on the property, with her cat Licorice Enzyme.  We also employ an animal manager who lives in an apartment in the barn. The local tavern is half a mile away, as is a convenience store and small restaurant and coffee shop. Four miles away is our local Grange Hall, a facility that sponsors events from yoga classes, philosophical discussions, live music, and other community events.

The Sandy river is a great swimming and floating/kayaking spot.  We have kayaks to borrow. Two miles down the road from the farm is Dabney State park, hosting a great disc golf course and nature trails. The Columbia Gorge is an awesome place to hike and explore. We are a short 22 miles from Portland.

Owner Kyrie takes care of finances, overall farm visioning, most infrastructure projects, lambing, and volunteer communications. She started Growing Seeds Farm in 2011. Farm manager Carol directs the day-to-day operations and including supervising most intern activities. She plans and maintains the vegetable production, orchards, berries, animal health, farrowing and lambing, animal processing (on-farm and USDA), and product deliveries. Both prioritize healthy people, animals, and spaces. If you can dream it you can do it, or at least try to do it. Mistakes lead to growth. Growth and the unknown challenge us to be bigger and better people. We value direct communication and working together. Carol started farming in 2009 and has been working on vegetable farms and permaculture homesteads ever since. Carol has been the farm manager since February 2014. She has a background in Environmental Education and permaculture homesteading. She is a summer runner and a winter swimmer, she loves to square dance, and is involved in the Corbett community. She is queer!

Growing Seeds Farm is a very diversified farm. We raise 10 hogs up to market, sell 50 weaner pigs from our breeding sows a year, have a flock of 15 ewes, and raise about 20 lambs a year. Year round we keep 200 laying hens. We also pasture 600 broilers, 50 turkeys, and a group of ducks.  Our orchard includes apples, pears, plums and a few apricot trees. Our half acre of blueberries is for market and u-pick. Our vegetable garden sits on 1 acre.

We sell meat, eggs and veggies to our 3 Portland schools, Growing Seeds Learning Community. The parents and children of the schools come out for field trips about 3 times a year.  We also sell direct to consumers. Our meat CSA and whole and half animals are available to individuals and families off our website or from marketing directly to families from our schools.   

We use a Kubota B3300 tractor for moving feed barrels, mowing fields, bed prep for the vegetables, moving chicken tractors and hog housing.  We sport one ATV with small trailer, mostly for moving tools and feed around.  After bed prepping, all garden work is done by hand, transplanting to harvest.

As we are a very diversified farm the training offered will be wide-ranging and dynamic. Here are some of the main tasks to be learned by an intern:

All season:

  • Basic animal care: feed and water, fixing shelters and fences, checking animal health and parasite pressure.


  • March - our ewes will be lambing, and we will be monitoring their health, tagging ears and banding tails.

  • Garden prep and seed starting, vegetable rotations, planting and seeding strategies, soil amendments, irrigation systems, flower planting.

  • May - Sows farrowing. Piglets, piglets, piglets! We are expecting 20-30 this spring.

  • Raising broiler chickens - setting up brooders, portable chicken tractor construction.

  • Tractor & ATV use.


  • Broiler rotation on pasture, broiler processing for one long day per month - we process 100 birds. Learn proper techniques and tools for safe processing.

  • Vegetable weeding, tomato trellising, fall vegetable planting and seeding, vegetable harvest, vegetable wash and pack.

  • Flower harvest

  • Sheep pasture rotation and maintenance, intensive grazing techniques, tractor mowing.

  • Small motor use and maintenance (weed eaters, chainsaws)

  • Summer orchard pruning

  • Blueberry harvest (checking for ripeness, harvest techniques, market opportunities)


  • Orchard harvest

  • Sheep shearing and breeding

  • Sow breeding

  • Harvest preservation

We practice a Tuesday - Saturday schedule. Sundays and Mondays are off, with no farm duties expected.  8am-5pm or 7am-4pm is the daily schedule, with one hour off for lunch.  Time off for vacation is expected (1-2 weeks through the season).

We require the ability for heavy physical exertion, lifting 50 lb bags of feed or fertilizer, bending to plant hundreds of starts at a time, hoeing weeds, pulling heavy carts. Most all work is outdoors, so rain gear is a must. Previous animal or garden experience is a plus, but excitement to learn and physical endurance is a requirement.

Farming is good, physical work. Interns will be introduced to that reality every day! Most training is “on the job.” If we are banding lamb tails and tagging ears we will be chatting first about the how’s and why’s. Asking questions about the task at hand is wonderful. All training will be relevant to the following task. For example, we will continue to learn about proper pasture management and using the tractor mower at the appropriate time (summer), when grass is growing strong and we need to follow after the sheep to make sure grass does not go to seed. We will show interns the ropes and let them go off and mow! Check-ins are always welcome to make sure new duties are clear and effective.

Most days the farm manager will demonstrate first, and work along with the interns in order to train. We very much encourage and trust each other to be independent and successful. If interns feel comfortable, they are encouraged to bottomline projects. Leading other in tasks is an awesome way to really learn and be confident in farming.

We provide rustic individual “cabins.” A converted shipping container and small tiny house on wheels are choices for private space/bedroom. Our barn offers a full kitchen, dining room, lounge couches, pool table, reading library, and wifi. Also in the barn you will find the indoor bathroom with shower. The barn is a shared space with our animal manager and potential WWoofers. We have laundry on-site in the main house. Visitors to the farm are welcome.

Board offered: farm meat, eggs, honey, and vegetables. We also provide beans and grains, pastas, flours, sugars, spices, butter and cheeses, coffee and teas.  Alcoholic beverages are not provided. Drug rules: keep it respectful. Some barn cleaning will be included in training hours, such as cleaning the shared bathroom, but keeping spaces and dishes clean is expected on intern’s own time.

We would love to have a pre-placement farm visit.  Our internship position runs from mid-March to the end of October. Potential interns must be able to commit to the entire season. We are looking for hard-working but playful folks who like working as a team or independently.  

We offer $500 stipend per month.

 Carol and Kyrie

Carol and Kyrie

Sun Spirit Farm: Full for 2018

Sun Spirit Farm is located on 30 riverfront acres of certified organic farmland on the Applegate River in Southern Oregon. The farm is zoned EFU (Exclusive Farm Use) and is mostly flat acreage with some woods and riparian area along the river. We are approximately 10 miles from Grants Pass and a couple minutes from the little town of Provolt, in the Applegate Valley. Recreational opportunities in the area include swimming, kayaking, fishing, biking, hiking, and camping.

We raise goats, sheep, chickens, ducks, horses, dogs, cats, and honeybees. We grow organic annual veggies, perennial fruits, and medicinal and culinary herbs, using tractors, low-tech tools, and our hands. We use greenhouses to extend the growing season for our region. We sell wholesale to local grocery stores, local restaurants, farmer’s markets, and a CSA. This year we will also be growing medicinal herbs for Pacific Botanicals.

We are a family farm, owned and operated by Brian and Michelle, who live there with their son. We also have a farm manager, Giffin, who will be working closely with the interns as well. We have been committed to organics for 20 years. Growing food for our selves and our community is our livelihood, our lifestyle, our spirituality, and a form of activism. We started as a small farm in the Applegate many years ago. At that time we grew for one restaurant, and the CSA. Over the years we have continued to expand. Currently there is more demand for our product than we can supply. We have been established market farmers for 10+ years. We are deeply committed to sustainable farming practices and sustainable living. We are environmental activists and work for human justice and human rights. We feel blessed to have a beautiful farm in the Applegate and enjoy sharing our land with others.


As an intern at our farm you can expect to get hands-on practice in skills such as livestock care, milking goats, planting, cultivation, harvesting, selling at market, use of farm equipment, carpentry, food preservation, seed saving, irrigation, and pest management. We teach and train interns through demonstration, hands-on practice, and verbal communication.

We expect interns to participate in five on-farm training workdays each week, approximately 8 hours/day, with two days off each week. Light to heavy physical exertion is to be expected daily.


We offer room and board for our interns in the form of full-time access to a common building with wood-stove, well-stocked kitchen, wireless internet, a hot shower, bathroom, and washer and dryer. Interns will be provided with individual sleeping quarters either in trailers or bunkhouses. Farm meals can accommodate vegan, vegetarian, or meat diets, and depends on individual needs, and interns have access to all food produced on the farm. No tobacco smoking is allowed indoors.

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


Previous farming experience is desired though not required. Most importantly we are looking for people with commitment, dedication, a high level of integrity and attention to details.

  Brian, Michelle, and Family

Brian, Michelle, and Family

Swallowtail Farm: Full for 2018

Swallowtail Farm is a 26-acre magical little hideaway tucked into the northwest corner of the Portland metro urban growth boundary. We are a five minute drive from Hwy 26, 25 minutes from downtown Portland, 50 minutes from the Coast, and a 10-minute bike ride from downtown Hillsboro and the MAX blue line. Owned by Swallowtail Waldorf School since 2004, the property is home to abundant wildlife with 13 acres in riparian margin bordered by McKay Creek on three sides.  There are 12 acres of wet prairie/pasture and agricultural land, one acre of physical structures, a parking area, an orchard, herbs, flowers, and permanent veggie garden beds. The farm is a hub of communal activity sharing in the abundance of nature, beauty, education, and food.  We welcome participants of all skill levels and all ages in the exploration of biodynamic agricultural practices.  

This year's production off the farm will be a 35 member School Year CSA share ( 33 weeks from September 2018-June 2019), 10 hogs, 3 steer, 5 sheep, and whatever wethers we end up with from the goats, all on pasture. We have three does that we milk for primarily farm use, with a small amount to sell. We preserve and dry all the fruit we can from our trees, shrubs, and cane fruit, to add extra offerings in the CSA, and eat ourselves.  We keep a small flock of ducks for farm eggs, and have hives for honey. We also run a weekly-ish market table for 25 weeks at Swallowtail School's main campus from September through June.

Striving for primarily hand work in the permanent gardens, and minimal mechanized work using a BCS in the outer fields, we also have two mini donkeys that we are slowly working towards light cultivation and pack work in the fields. We prefer a scythe over a weed eater, but have both. We walk behind our tractor rather than sit on it, and would love for the donkeys to be a little more useful at carrying loads. In the meantime, we try to use handcarts over the truck to move heavy stuff around. Aside from food, our animals are an integral part of a large scale restoration project we are working on with Clean Water Services, and play a key role in our nutrient cycling and fertility management systems on the farm.

 Then there's the rest of life, outside farming! We like to dance, play music, be goofy, laugh and cry, find some shade by a creek when it's hot, and a cold beverage in the hammock after a hard day's work feels good.


April comes, and we are in the tail end of our School Year CSA with lots of greens cycling off the farm. Mondays and Tuesdays are generally spent in the field, Wednesday and Thursday are our harvest and Market days, and Friday is generally a day of fencing, infrastructure, and regrouping... But! We live and work with Nature! So, we are always consciously trying to blend the rhythms of the earth with that of a modern-day American life, and  stay  joyfully open to whatever the land is asking of us. April also sees our does in milk, the sheep, hogs, and, steer out on pasture, and our spuds and alliums planted for the following season's production.

May is much the same with the addition of a great children’s presence as the sun comes out and we once again venture out into green trees and warm spring air. The decision to be involved with school groups is something we leave up to the individual, and is only asked if it speaks to them. Every day holds a healthy animal care rhythm followed by whatever tasks are necessary in the gardens.

June brings a small out breath and regrouping consisting of a few plantings, irrigation prep, and overall clean up and organization for the months to come.

July hits with a hot dry bang and daily bed prep,  planting in the prop house and field, and keeping everything watered.

August holds much the same as July. Tending to the animals, cultivation/bed prep, planting, weeding, and irrigation.

September sees the weekly Wednesday/Thursday Harvest and Market rhythm reinstated, school is back in session so the children reappear, and many of our animals are thanked for their service, then tucked into the freezer.

We continue the same rhythm through October. Then batten down the hatches in November with Caterpillar tunnels, low tunnels, floating row cover, and hope. By this time we have enough crops up out of the ground and in storage, or in the ground and protected from the harshest elements, to last us till late February, when our planting calendar begins again.

It is also in the beginning of November that farmer Noah will reluctantly say goodbye to those amazing helpers who have loved and cared  for the land alongside him from the Spring till the fall. Blessings on the earth,  and the hands that tend it.

Skills potentially learned, but not limited to:

 - All aspects of French intensive style market garden management with a focus on fall and winter production.

 - All aspects of integrated animal husbandry using movable electric fencing on a high rotation rate.

 - A beginning foundation in the many living aspects of biodynamic agricultural practices

 - The many joys of living life on a farm, often with 3-4 kids in tow if that suits you, or in the periphery if not.

I am a firm believer in teachable moments. Especially in the experiential-based learning environment of a farm. In a past life I was an Outward Bound instructor for adjudicated youth. We did 45-day canoe trips in the Florida everglades and a few other waterways. The basic model was simple. First, lead by example, then co-create and work together, then hand over leadership and provide suggestions were deemed fit. The succession through these stages is of course delegated by the individual and their ability to display a proficiency in any given task. I have also built up an extensive library over the years that I will always provide full access to, and use as a tool to fortify anything we are working with at the time.

Some weeks will be 30 hours, some 50, with no more than 40 on average. Two days a week with no responsibility on the farm is a goal for all  interns, with the occasional animal feeding in the morning and evening on a 6th day. Time for extended trips away from the farm are open, but preferably will be planned ahead at the beginning of the season.


First and foremost, the desire to truly be a farmer is a must, and preferably an all-encompassing one, not solely focused on animal husbandry, produce, or perennials.

Flexible, comfortable in adverse environmental conditions, physically strong (specifically a good back), a good communicator and calm, kid friendly, and community-oriented. The hourly and weekly schedules will be driven both by the farm's needs and the needs of the farm team; adaptability to a variable workload will be crucial for a healthy fit.

The intern should be able to advocate for his or her own interests and needs, but to balance those with the demands of the farm, colleagues, and broader community.

A visit would be preferable, but not absolutely necessary if there is enough correspondence prior. The intern will be required to sign a contract and submit a background check.


Room and board is included in the internship package.  There is a furnished 24 ft yurt out the back of the Farmhouse. Kitchen and bath is shared inside the farmhouse.

Each day, one member of the farm crew will take time out to prepare lunch, clean the kitchen, and tidy the common areas. Wednesday and Thursday dinners are communal meals, and as such, a cooperative prep and clean up feels the best. The farm family eats meat but can accommodate vegan or vegetarian diets. Breakfast and all other meals are up to the intern, although all staples, vegetables, and animal products will be available for meals. Participation in a monthly deep-clean of the common living spaces will also be expected.

Farmer Noah has three children that live on the farm half time. They are a rowdy bunch full of beautiful life, ages 7, 9, and 11. Just as is the case with the animals and plants that we tend on the farm, The Marquis Three are our future, and deserve the same integrated approach in terms of nurturing love and care.

The stipend will be discussed during the interview process.

  Noah Marquis

Noah Marquis

Fairfield Farm

Fairfield Farm is a certified organic, 17 acre farm located 11 miles south of Corvallis. The farm specializes in strawberries and is known for being one of the few certified organic u-pick strawberry farms in the State.  Along with an acre of berries, there’s a diversified orchard, a small barn that is home to several different animals, a large home garden, 8 acres hay/pasture, and five acres of woods.

Interns can expect to train 35-40 hours a week on all aspects of the farm.  Likely 6 hours a day, 6 days a week with some flexibility.

An intern will be expected to participate in four main components of the farm.

  1. Caring for animals – all seasons.

  2. Irrigating, weeding, & planting – mostly spring.

  3. Customer service & managing the picking crew – summer.

  4. Harvesting & processing strawberries, deliveries, late season farmer’s markets – summer & fall.

The animals on the farm consist of one horse and two mini horses, two alpacas, three goats, a pot belly pig, twenty chickens, and four cats--all are pets. There is a large home garden to tend that provides the farm meals all summer long. The greenhouse is used to start seeds in the spring and a holding ground for ornamental plants over the winter.  There are also opportunities for other projects on the farm such as designing an off-grid water system.


Fairfield Farm is seeking an intern that is curious about farming, willing to work hard, and open to learning about the many aspects of farming.  The intern that comes to Fairfield Farm will learn all that Alice has come to know about strawberries, along with how to tie a trucker’s hitch knot, the essential Pythagorean theorem, and all the other ins and outs Alice has learned from her twenty plus years of farming.


Interns will have a room in a 5 bedroom farm house.  Interns will be sharing the space with the farmer.  The farmer is a flexible vegan, and while not a requirement, having an intern with a similar diet habit is encouraged.  The farm will provide most ingredients for meals (but does not purchase meat or dairy products) with much of it coming out of the home garden. Meals will sometimes be shared and other times be on your own.



Dome Grown Produce: Full for 2018

Welcome to Dome Grown Produce. We are 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 and chickens are mainly on 5-6 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 sell directly to customers by participating in farmers' market twice a week and raise some crops for wholesale markets. 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). We are not certified but follow all the same principes and guidelines of organic growing. By being 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.


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 harvests, including washing, sorting, bundling, and packaging for markets and wholesale

  • 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 50+ chickens and chicks to attend to, and pigs (plus any new pigs 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.


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.

Interns will also be actively working on an independent study project during their internship. We can work on some ideas together early in the season to get you started.

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.


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 small projects

August/September → production and selling continuation, time for extra projects and special interests, a smaller 2nd or 3rd seeding of some crops for fall harvests, and ongoing garden maintenance, prepare last plantings in the greenhouses

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


The intern will be provided a small camper trailer with windows, insulation/heater, and electricity. There is a refrigerator/freezer in the camper and a small kitchen with a sink, hot water, basic dishes, propane stovetop, griddle, French press, and toaster oven in the barn. There is a porta-john, and a solar shower to use, with laundry facilities in the main house.  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 2018

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.


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.


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.


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 2018

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. This December we will be having our first baby! So this season will be new for everyone as we learn how to work and be parents.

We started with Rogue Farm Corps in 2015 by hosting our Food & Farm Policy potluck.  Since then we have hosted the Body Ergonomics Discussion Circle and the Intensive Market 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.


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.


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.


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 living in "the Shabin"- a  9x12 foot insulated structure with a bed, dresser and desk. 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 Carys and Benji. 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 2018

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.


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.


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.


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 2018

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.


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.


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 2018

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.


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.


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.


  • 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: Full for 2018

Barking Moon Farm produces from five to seven acres of organic vegetables in the heart of the Applegate Valley. We are a family-run business with two children, Everett, 10 and Ava, 7. 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.


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.


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.


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 2018

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. We have ducks and chickens who produce eggs for ourselves and for sale, and several bee hives, from which we harvest honey.

Here is our farm’s mission statement: “Take care of the land, grow good food and sell it to satisfied customers, and 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 farm crew, students from preschool to university level, our customers, and the public, 7) participation in University-based research including dry farming, the Northern Organic Vegetable Improvement Coalition (NOVIC) and the Culinary Breeding Network. We are active members of Slow Food.

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, value added production, etc. In addition to Anne and Rene', our crew leader Anna Lund and our daughter Laurel Berblinger are mentors. We usually have several full and part-time employees, and sometimes, academic interns as well.

Most of our work force over the years – interns, employees, and volunteers – have been aspiring farmers. We welcome and appreciate all kinds of people. Our interns and employees have included people of varying ages, backgrounds, and sexual orientations. We have had college graduates who majored in English, art, environmental studies, business, and professional baking and cooking; and people completely self-educated beyond high school. Respect for all other people and openness to sharing knowledge and learning from others on the farm, our associates, and our customers is a requirement for our farm crew.


  • 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.


We expect a solid eight hours of training each weekday, usually a mix of strenuous and less taxing activities. At the height of the planting season, we work 9-10 hours a day several days a week. We can accommodate some time off, but preferably not during the height of the planting season in May and June.

We expect the ability to be out in all kinds of weather, lift up to 50 lbs, be on your feet at markets for 4-6 hours, do hand weeding and all kinds of harvesting.

We want our interns to be eager to learn and to take on unsupervised responsibility as they become comfortable with tasks.

Interns will participate in Farmers Markets, so it is important to be friendly and helpful.

Knowledge and curiosity about local and global food system issues are a plus.

Loving to cook and/or being excited about using our crops are important assets. We would not reject applicants who do not know how to cook, but we would expect them to learn while they are here.

Ideally, candidates for a Rogue Farm Corps position will visit the farm if at all possible.


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 twelve 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.

Saturdays and Sundays are mostly free, except for about 10 minutes of poultry care on Saturday mornings, and occasional participation in Saturday Farmers Markets. Participation in the few Sunday markets is optional.

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. The first month 45 days will be a trial period. The details of the room, board, and stipend package will be discussed during the interview process.

  Anna, Anne, Laurel, and Rene

Anna, Anne, Laurel, and Rene

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.


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.


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.


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.


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

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.


  • 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.


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.


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

Fiddlehead Farm: Full for 2018

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.


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.


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.


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

Rainshadow Organics: Full for 2018

Rainshadow Organics is located in Central Oregon.  We are 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 few bugs. We are located 45 minutes from Bend, Oregon and 20 minutes from Sisters.  We are 10 miles from the small town of Terrebonne and the incredible rock climbing mecca, Smith Rocks. There is no public transportation, but we do drive to Bend for farmers’ markets and wholesale deliveries about once 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, 60 acre cow pasture, 2 acre chicken pasture, and the rest in native habitat where we cultivate organic pollinator species. In 2017 we opened a commercial kitchen and farm store on the property which allows us to process and preserve farm goods.

We are a certified organic, full-diet farm with dozens of varieties of certified organic vegetables, herbs, berries, flowers, pork, chicken, eggs, turkeys, beef, honey, and grains. We have a dairy cow that provides daily milk. All of the crops we grow are distributed within 50 miles of the farm through a CSA program, to local restaurants and grocery stores, via our farm store, and farmers’ markets.  We host farm-to-table dinners, wood-fired pizza gatherings, farm tours, and other events at the farm during the summer. We also have people working in the commercial kitchen daily to make pickles, krauts, tomato sauce, dairy products, fresh bread, jams, and other items.

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 twelve larger season-extending hoop houses.  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 also save seeds for our own use and sale. 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, finger-weeder, and some cultivation tools for our long beds in our large field.  Our main 2-acre garden is almost all done by hand, biodynamic, and synergistic. We have both a flourmill and lumber mill on the property.

We partner with Chris Casad of Casad Family Farms, another local farmer in Madras, on wholesale orders, CSA recruitment, root vegetable storage, and vegetable washing facilities.


We train Monday through Friday from 7-12, and then three hours in the afternoons.  We rotate through weekly animal chores, including 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 5 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, pest management, building irrigations systems, laying out drip lines, washing and packing produce, packing meat for market, harvesting lettuce mix, etc.…

One intern works in the commercial kitchen Monday-Friday and is responsible for making lunch for the crew, processing farm items, assisting customers in the store, and setting up and cleaning. You will be in the kitchen about one day a week. The farm store and kitchen is an important new element of the farm and potential interns must be willing and excited to cook and participate in food preservation.

Afternoons are more flexible.  We take a long lunch break—two to three hours —and start again around 4pm and work until 7, which is very nice on hot summer days.  Interns often use their afternoon break to dip in the farm swimming pond or nearby river, run errands in town, or find a shady spot to rest. We take turns going to farmers’ market and working independently on projects.

You will also be doing and independent study project for your RFC requirements and we will work together to decide what that is. Afternoon breaks and weekends 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 do less.


Interns should be physically fit, but no previous experience is required.  The season is mid-April through the first week of November.  May and October are quite chilly.  Interns need to be prepared for outdoor living.  We expect a full-season commitment from everyone.   


Interns will live on the farm in a communal setting.  We will have 5 interns on the farm, plus two or three permanent staff who have worked at Rainshadow for the past two seasons.  Each intern will have a tent on a wooden platform, provided.  We have a shower house with washing machine and clothesline.  We have a composting toilet.  Internet is available at the commercial kitchen 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.  Interns will also have access to a lounge area/guest space upstairs of the farm store. This area must be kept clean and is not available when guests are visiting.

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. All other food is up to you.  Interns will cook and clean together. 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 interns.  

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. Each intern will receive 5 vacation days over the season.

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

We look forward to hosting you.

  Sarahlee and Ashanti

Sarahlee and Ashanti

Windflower Farm: Full for 2018

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.


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.


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.


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

Organic Redneck: Full for 2018

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.    


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.


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

Easy Valley Farm: Full for 2018

Easy Valley Farm is a small diversified four season vegetable farm growing intensively on two acres. We have a total of 19 acres which includes pasture, woods and a seasonal creek and are located at the mouth of the beautiful Evans Valley, three miles from the little town of Rogue River and I-5.

Our highly visible location allows us the opportunity to sell our produce directly to the community we live in through our ‘soon to be award winning’ farm stand and local restaurants. We grow organically and are always looking for new ways to improve our relationship with the soil and we are excited to share what we’ve learned.


Interns interested in joining us between April 1 and Nov 1, 2018 will be learning all aspects of small scale vegetable production, including greenhouse, field work and farm management skills which includes marketing, seed ordering, farm planning and record keeping. Though following instructions is important, we encourage independent thinking and creative problem solving.

We expect students to train an average of 40 hours a week and though we try to schedule training around the weather, often times we have to be out in the heat, cold or rain.

A good attitude, sense of humor and a love of music go a long way, especially when the summer work gets intense. You will become part of our farm and part of a fun and friendly farming community. You will also be involved in a growing business that is moving toward value added products, seed production and Agritourism.


As an intern, you will be accommodated with a detached living space, a shared bathroom and laundry facility, an outdoor kitchen stocked to cook your own meals. We will have a weekly dinner meeting to discuss progress and any interests or concerns, and a weekly field walk to get a sense of the big picture. We are committed to making this a good experience and believe in keeping the lines of communication open. We hope that you have a car because we encourage you to explore the area in your time off, but town is accessible by foot or bike. We will provide a monthly stipend. The details of the room, board, and stipend package will be discussed during the interview process.

 Tina & Cos

Tina & Cos