Gales Meadow Farm is housed on 15 acres near Forest Grove, and we typically have crops on 7 acres. We have excellent Class II and III soils that we have been preserving and improving since we acquired the property in 1991. We have been certified organic since 2001.
We grow organic vegetables and herbs (more than 300 varieties) including many heirlooms. We sell at two farmers’ markets and to restaurants. A big part of our business is growing vegetable and herb starts for home gardeners and other farmers; we sell our starts at two additional farmers markets.
Here is our farm’s mission statement: “Take care of the land, grow good food and sell it to satisfied customers, provide opportunities for new farmers.” Some of our commitments at the farm include: 1) maintaining and improving biodiversity, 2) soil and water conservation practices, 3) preservation and promotion of heirloom varieties, 4) identification of the most flavorful and successful vegetable varieties for our region, 5) support and improvement of our local food system, and 6) education of our workers, students from preschool to university level, our customers, and the public.
Our farm is in Gales Creek, a rural community with a store, a fire station, a church, a tavern, and some wonderful neighbors. We are five miles from Forest Grove/Cornelius adjacent towns with a combined population of 20,000+ and access to public transportation. Pacific University is in Forest Grove. There is an active Food Web group in the area. Downtown Portland is a 40-minute drive. The Tillamook State Forest, with hiking trails, swimming holes, mushroom hunting, etc is a 15-minute drive. The coast is within a one-hour drive.
Students will participate in all aspects of the farm’s operations, including propagation, bed preparation, planting, weed control, harvest, participation in farmers markets, etc.
- 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 the ability to be out in all kinds of weather, lift up to 50 lbs, be on your feet at a market for 4-6 hours, do hand weeding and all kinds of harvesting. Previous experience and knowledge/curiosity about local and global food system issues are not required, but are a plus. Ideally, candidates for a Rogue Farm Corps position will visit the farm if at all possible.
ACCOMMODATIONS & COMPENSATION
In addition to Anne and Rene', our crew leader Anna Lund and our daughter Laurel Berblinger will be mentors. We usually have several part-time employees as well.
Our farmhouse has two bedrooms available for interns; there are two bathrooms shared by all. Living room, kitchen, dining room etc are shared. We have nine years of experience with communal living like this.
Food is provided. Weekday lunch, the biggest meal of the day, is shared, with everyone taking a turn at preparing the meals. Breakfasts, suppers and weekend meals are flexible. Everyone will be expected to clean up after themselves.
We accommodate food preferences, but we are not 100% vegetarian, vegan, gluten-free, or kosher, nor will we provide highly processed food-like substances. We do not eat a lot of meat.
There is no smoking in the house (we prefer non-smokers) and no use of illegal drugs on the premises. Moderate use of alcohol is fine, but no drinking before the work is done for the day.
We will offer a monthly stipend, starting with the second month. The first month will be a trial period. The details of the room, board, and stipend package will be discussed during the interview process.