FULL for 2019

DD Ranch: Full for 2019

DD Ranch is a 200 acre cattle ranch approximately 2 miles from Smith Rock State Park. It is a very scenic property with views of Smith Rock and the Cascade mountains. 155 of the 200 acres are irrigated with a mixture of hand lines, wheel lines and flood irrigation.  We also operate another 200-300 acres for grazing cattle and/or growing hay. We have rocky outcroppings with Juniper groves as well and a wildlife corridor. We are approximately 3 miles from the town of Terrebonne, 6 miles from Redmond, 25 miles to Bend, 25 miles to Madras and 20 miles to Prineville. Smith Rock State Park offers climbing, hiking, running, horseback riding, and camping.

Living at the ranch currently, we have the previous owner, Mike Duggan, current owners, Linda and Jeff Anspach and their 4 kids and 2 employees. We are primarily a grass fed beef operation (also offering grass fed lamb, heritage pork, eggs, raw honey and pumpkins). We also grow hay. We have bees on the property but they are cared for by someone else. We offer a significant amount of agritourism, including weddings, birthdays, Easter egg hunt, month long pumpkin patch and Country Christmas. We sell our products via farmers markets, here at the ranch, through our CSA and through wholesalers. We utilize a backhoe, older Massey Ferguson tractor and newer Kubota tractor for various things – such as loading bales for feeding, getting bales off of the ground, and running haying equipment. Other equipment includes: baler, stock trailers, manure spreaders, swather, rake, and 4 wheelers. No sprays are used on weeds.

We have 4 children, 17, 15, 11 and 8 whom are involved at various levels with ranch work.  The three older ones have significant sports commitments. Jeff and Linda both run and have backgrounds in swimming and cycling as well.  We love to travel and have travelled extensively in the past. Linda had a dream of ranching after getting very involved with the Weston A Price foundation and had a goal of growing the kind of food we wanted to eat as well as provide it to our local community.  We both speak Spanish, though not fluently. Jeff loves riding motorcycles and Linda loves riding horses. The ranch has been in operation with the same things that are currently offered since 2000. It was a hay and cattle ranch previously.

RESPONSIBILITIES AND TRAINING SCHEDULE

At DD Ranch, an intern will get significant exposure to all aspects of our business – from helping with sheep, pigs, cattle, horses, poultry, goats, planting and caring for pumpkins, hay production, irrigation, farmer’s markets, weddings, pumpkin patch, weekly staff meetings, and possibly accounting/business management, if desired. We try to foster a learning environment here and of course are still learning ourselves.  We bring in outside experts to help where needed to train staff. Because we operate a livestock operation with twice daily feedings, and move irrigation water twice daily, our farm is a 7 day a week operation. We will expect 40 hours of training a week over a 7 day period. Regular day(s) off will be negotiated around the ranch’s other employees.

QUALIFICATIONS

In the beginning, the intern will train side by side with either a ranch hand or owner.  After mastery of skills, some tasks might be expected to be alone, especially simpler ones. Our days vary significantly depending on whether it’s time to hay or work cattle, so priorities are set at the weekly staff meeting. Must be able to be independent.  Must be able to tolerate being in the heat, cold, sun, wind, and other elements. Good physical condition is very important. Previous experience with horses, cattle and irrigation would be the most desirable.  We operate the ranch mostly on horseback but a 4 wheeler can be used for non-riders.

ACCOMMODATIONS AND COMPENSATION

Housing will be provided on site, in either an RV or glam tent, choice left to intern.  The RV has its own bathroom and shower. If tenting is preferred, we will have both a shower tent and porta potty stationed nearby as well as the use of the Anspach’s bathrooms is an option. Intern can use barn kitchen and would be expected to keep it clean enough for the public to see.  


Most food will be provided – meat, honey, eggs will be provided by the ranch and a refrigerator will be stocked with other basics.  We are not vegetarian as we are in the meat business. We have 4 children and no smoking or drug use is allowed on the ranch. Responsible use of alcohol is fine. We have the public on our property very frequently so applicant must be able to work with people in a courteous and friendly manner, and must mind their language when public/children are present, etc. It would be ideal for an intern to visit the ranch to be sure they are clear about what the living conditions and work environment would be like. More details on the room, board, and stipend package will be discussed during the interview process.



Linda & Jeff Anspach + Family

Linda & Jeff Anspach + Family

Diggin' Roots Farm: Full for 2019

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

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

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

RESPONSIBILITIES

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

SEASONAL FLOW

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

SUMMER- weeding, harvesting, transplanting/seeding outside

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

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

QUALIFICATIONS

  • Ability to follow instructions and receive constructive feedback

  • Attention to detail, flexibility, positive attitude

  • Ability to function well in a team setting

  • Ability to train alone and without direct supervision

  • Commitment to efficiency and quality in one’s work

  • Ability to perform strenuous physical labor on a daily basis

  • Ability to lift 50 lbs. repeatedly

  • Adaptable to varying weather conditions

  • Clean driver’s license & reliable transportation

ACCOMMODATIONS & Training schedule

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

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

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

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

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

Conner, Sarah, and Wendell

respectfully your farmers and the foreman

Wooldridge Creek: Full for 2019

Wooldridge Creek Winery is located on over 200 acres in the renowned Applegate Valley of Southern Oregon. The land, which houses the vineyard and farm, includes 56 acres of planted grape vines and 150 acres of forest land on a south facing slope, surrounded by other vineyards, small farms, ranches, and public lands. Situated in the heart of the Applegate Valley, Wooldridge Creek Winery is about 30 minutes south of Grants Pass, and 45 minutes north of Medford. The area is a popular destination for hiking, rafting, paragliding, and wine tasting!

The original vineyard was planted in the 70s by the original owners, Mary and Ted, who still live on the land and are involved in the business. Greg and Kara joined them as business partners in 2003 and opened the winery. They now live there with their two young children as well.

Wooldridge Creek Winery makes estate wines and also does custom crush for many labels around the state and even the country. They are a very small operation with an extremely high production. It has been a great way  to keep the label exclusive, but bring in many contracts to keep the winery profitable.

As well as operating the vineyard, Wooldridge Creek is also home to Crushpad Creamery, a small creamery making artisan goat and cow milk cheese. The creamery  currently purchases cow milk from Noble Diary (certified organic) and also operates a goat dairy, which is currently located 40 minutes away at Pholia Farm in Rogue River.  Pholia Farm is a 20 acre dairy farm and homestead located in the forest along Evans Creek and managed by Gianaclis. Gianaclis is a world leader in the field of small scale dairy operation and she established her farm on her childhood home after a long career as a nurse. Wooldridge Creek is excited to be moving the dairy operation to the winery property in late Spring/early Summer of 2019.

Wooldridge dairy currently consists of 8-10 milking does (Lamancha, and Mini Lamancha) who are milked once a day. Cheese making happens 2-4 times a week. The whey from the dairy feeds pigs at the dairy manager, Gillian’s, nearby farm. The female offspring from the goats become future milkers and the males also go to Gillian’s farm for meat production. Many meat cuts from Gillian’s farm are incorporated into the Charcuterie at the winery. The restaurant garden has been going for 5 years and supplies seasonal vegetables for the  restaurant, Vinfarm in Grants Pass, and also is a resource for the owners and employees.

An RFC intern will  join a lively crew of  employees engaged at the winery, including tasting room staff, winemakers, cheesemakers, chefs, gardeners, and vineyard workers. Everyone is very friendly with each other and enjoy spending time together at work and in their free time.

Responsibilities and Training Schedule

The internship at Wooldridge Creek Winery will be focused on learning about the goat dairy operation, with opportunities to learn about cheesemaking, gardening, vineyard management, and wine making as well. The intern will train alongside Dairy Manager, Gillian, a former RFC intern herself. Responsibilities will include  milking 3-4 days a week, morning and evening farm chores 5 days a week, care of livestock including goats, chickens, mini horse and donkey, helping out during kidding season, and caring for baby goats including bottle feeding. Dairy production will involve milking, milk machine maintenance, and safe food handling procedures.

Training will be very heavy in the first few weeks including working at Pholia Farm, managing baby goats and learning how to use milk machine. General training schedule will be 5 days a week 8am-mid afternoon with a long break in the afternoon and an hour in the evening prior to dark to put the animals away for the night. Approximately 35 hours a week. Two full days off a week.

ACCOMMODATIONS

Housing will be provided in the Carriage House, which is a private one bedroom cabin located on the winery property, and includes an efficiency kitchen (hot water, hot plate, toaster oven, microwave, fridge) with access to a full kitchen 2 minute walk away in the tasting room. Living room with fireplace, bedroom, full bathroom with tub and wifi.

All food preparation will be the responsibility of the intern, there are no shared meals (except during grape harvest Sept-Nov, when lunch and dinner is catered for all employees). Eggs provided from our chickens and seasonal produce is available for self-harvest from the garden April-Oct. An additional stipend will be provided for extra food cost. Whistling Duck Farm Store is a short drive away. Coffee and tea are provided at the winery along with a “shift drink” after clocking out for the day for those over 21. Bottles of are available for purchase at 50% discount.

Personal vehicle is not mandatory, but encouraged, we have no transportation out here. A winery vehicle will be available upon request if intern has no transportation.

Details of the stipend package will be discussed during the placement process.

QUALIFICATIONS

No experience needed, but must be 21 or older and have an interest in, and be comfortable working with, animals. Must be capable of lifting 50lbs. Must have valid drivers license and a clean driving record.

Gillian, dairy operations manager and intern supervisor

Gillian, dairy operations manager and intern supervisor

Ambrosia Farm: Full for 2019

Ambrosia Farm is a family run market garden operated by Brandon and Phaedra Jackson. We have been farming for eight seasons now, and are presently in our fourth year in the Veneta area just 25 minutes west of Eugene. Keeping with modern small scale farming practices, Ambrosia Farm grows on 1.5 acres of land, using primarily a BCS and Compact Tractor for machinery. In the past we have always hired two employees throughout the growing season, and a couple of high school helpers during harvest. This will be our very first year joining RFC as a host farm.

A respectable CSA program, Farmers Markets and a small amount of wholesale are our primary sales outlets. In the past, U-Pick berries and produce had been a major focus, but this has been replaced by offering a unique spin on the U-Pick concept and opening up the gates for a unique U-Pick CSA.

In keeping with quality standards that produce from the Willamette Valley is known for, Ambrosia Farm grows all crops under the same standards of organic certification requirements, but does not maintain a certification. Growing practices and techniques here are more geared towards small scale, local, intensive agriculture.

RESPONSIBILITIES and training schedule

Interns that join us will be trained to become the next generation of small scale farmers. This type of education is a learning process that covers wide variety of aspects, but the patience needed to do so over a full growing season. Our expectation is that you are coming to Ambrosia Farm with the intention of one day starting your own operation. As the season progresses, new skills and tasks will be addressed, along with all necessary training along the way. After the initial 45 day trial period, you will be given more responsibilities in the operation as appropriate.

Our season begins on April 1st and will continue through October 31st. Farming hours are tricky and rely primarily on daylight and growth cycles. Interns will be expected to train 32 hrs (four days a week, 8hrs/day) during April and May. From June through September, we require 40 hrs (four days a week, 10hrs/day), and back to 32hrs/wk in October. As farmers ourselves, we strive to work more efficiently and avoid the “Dawn to Dusk” farm day.

Every year presents new areas of improvement in growing practices. As the season unfolds, situational awareness, communication and initiative are necessary for the farm crew to enjoy a successful season. Unlike larger farms that have several acres of production, the scale of working on 1.5 acres keeps the monotony of long harvests and grueling back breaking labor to a minimum. This style of agriculture is as close to the romanticized dream as we know.

SEASONAL FLOW

Interns will be trained in every aspect of a small scale farming operation. We are in the field in all weather conditions, please keep that in mind as Spring and Fall can be cold and wet. All tasks will be performed as a group until interns are proficient to be sent on their own. While the weather for each season will vary, the tasks remain the same…

  • April: Training and Introduction to Ambrosia Farm, Potted Plant Sale, Bed Prep, Direct Seeding, Transplanting, Cultivation, Irrigation Work, Trellising, Row Fabric Setup. We have also just transitioned to a new farm property and will be building greenhouses as well.

  • May-September: CSA & Farmers Markets, LOTS of Harvest, Bed Prep, Direct Seeding, Transplanting, and so much more.

  • October: CSA & Markets, Bulk Crop Harvest, Cover Cropping, Cleanup, End of Season Check-in

Time off will be accommodated to allow for Rogue Farm Corps meetings and enjoying three days off every week is encouraged. In addition to training in the farm operation, we are happy to share with you the business aspect of farming, beyond the expected field hours. This includes crop planning, accounting, budgeting, marketing, crop planning and more.

ACCOMMODATIONS

As tenant farmers, we do not have access to live on the land we are currently leasing. Unfortunately, housing is not an option that we can offer, as we ourselves do not even live here. Only 10 minutes away is the small town of Veneta, and Ambrosia Farm is located just 25 minutes west of Eugene at the base of Sarver Winery. Local housing in either town should be easy enough to come by and we have included an additional housing stipend to assist with making this internship possible. 

Every week our interns will receive a CSA box of produce to enjoy. Bulk foods such as beans, rice, flour, and spices are made available as well. We do not raise animals, but are connected with locally sourced eggs that are reasonably priced. Additional details of the stipend and housing will be discussed during the interview process.

QUALIFICATIONS

Interns seeking education with Ambrosia Farm need to take this experience seriously as we are running a farm, but this is also a business and should be conducted professionally as such. Truly, we are seeking two interns that want to become the next generation of farmers, and we are excited to train you on everything we have learned over the last seven years. Our expectation is that interns with Ambrosia Farm show up every week from April through October.

Please keep yourself in good physical condition as this job is very demanding on the body as the season progresses. Humility is expected throughout this internship and the ability to be open to positive criticism. More often than not, you’ll be told what you’re doing right, as opposed to what you are doing wrong. Additionally, we expect you to conduct yourself as an adult that is comfortable with direct and open communication. Farming may be a whole new experience for you, but humanity has been growing food for over 12,000 years… Remember, you got this.

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

Brandon and Phaedra

Brandon and Phaedra

Quackenbush Farm: Full for 2019

Quackenbush Farm started in 2013 as partnership between 4 friends. We were young, motivated, and wanted to grow a business based around community health and vitality. Each of us contributed a thousand dollars as startup, or seed money, and kept our day jobs. We found a rental with property with a brave landlord and within a month of signing the lease, we plowed the field. Over the years the farm has evolved, growing and reaching new markets and customers. In 2017, the farm found a permanent home when Matt and Jennifer purchased 18 beautiful, flat acres of pasture and oak savanna in Eagle Creek, Oregon. Through all the changes over the years we have stayed committed to our ideals, and remain idealistic in our hearts and actions.

 Our focus has primarily been diversified, organic, fresh market veggies. The farm is a thriving business with our main markets being our CSA program, 4 weekly farmer’s markets, wholesale, restaurants, and a small on-site farm stand. Recently we have expanded into pasture-based livestock production, including a small flock of Katahdin lambs and several batches of broiler chickens each year.

 The farm family and crew for 2019 include Jennifer and Matt and their little newborn, past intern and seasonal farm helper/yoga instructor Rhiannon, two RFC interns, a small group of weekly harvest volunteers, and seasonal WWOOF’ers.

We are located in the beautiful Clackamas River Valley, about 30 minutes southeast of Portland, close enough for convenience but far enough away for peace and quiet. The closest population center is the old logging town of Estacada, about a 5 minute drive from the farm, where you have options for food, drink, and groceries, etc. The area is full of adventures and beauty, with the Clackamas River down the road, Mount Hood National Forest, Milo McIver State Park, and Estacada Lake just next door.

Responsibilities & Training Schedule

Working directly with the farm owners in all aspects of day to day operations, you will gain an in-depth understanding of growing for farmer's markets, local restaurants, and our surrounding community. With 2 acres in production of annual vegetables and the remaining 16 acres of pasture dedicated to poultry, lamb, dairy goats, and many future projects, our interns will have the opportunity to gain a well-rounded sustainable agriculture education. 

Our goal is to provide a guided, hands on learning experience in the field, in the planning room, and at the farmers markets, with opportunities for independent farm projects. Overall duties include field work, irrigation, tractor and small equipment work, farmers market sales, seeding, planting, animal husbandry, volunteer coordination, and record keeping (to name a few).  Some examples of past independent projects include building a medicinal herb garden, building and running a pastured meat bird enterprise, building beehives and beekeeping for the season, and writing a cookbook based on farm recipes and crops.

Each intern will commit to 40 hours of training per week, which is typically accomplished over 5 work days, with two days off each week.

Seasonal flow

The flow of a typical farm year for our interns follows the 3 seasons of spring, summer, and fall:

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

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

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

Qualifications

No previous gardening or farming experience is required, but we do expect a strong work ethic and a willingness to learn.  We value clear and open communication and expect that our interns are actively engaged with questions, comments, and input on the farm operation.

We are looking for two interns to commit to the full season from early April to the end of October. We ask that prospective applicants be willing to meet in person on the farm prior to acceptance into the program.

Accommodations

RFC interns are provided room, board, and a monthly stipend.  Housing consists of two large canvas wall tents (12’x14’) on platforms furnished with wood stoves, beds, some furniture, and electricity.  They are spacious and very comfortable, and are located in a private grove of oaks with an outdoor hot shower, composting outhouse, hot tub, fire pit, and wood sauna.  Other amenities include an outdoor kitchen exclusively for our interns with major appliances, access to our washer and dryer, and wireless internet throughout most of the property.

We provide staples such as grains, beans, oil, spices, eggs from our laying hens, and produce from the fields. We also encourage bartering at our farmer’s markets with our produce for other items like meat, fruit, etc. Interns are responsible for preparing their own meals, but we typically will have one group meal a week. More details about room, board, and stipend will be discussed during the interview process.

 

Jennifer & Matt

Jennifer & Matt

Sweet Water Farm: Full for 2019

Sweet Water Farm is located on 18 forested, sloping acres in Hugo, Oregon about 15 minutes to both the town of Grants Pass and the Rogue River.  Sam and Denise manage the farm tasks with their son and daughter, Ari and Ivory, tagging along.  A few dogs and a couple cats round out the domestic creatures. There are a handful of chickens pecking away and plans to raise a pair of pigs this upcoming season.  Sam and Denise love and appreciate the life farming has given them and are excited to share what they have learned in 14 years of growing food and working towards efficient, holistic land management.

The farm cultivates a little less than an acre of land and although not certified Organic, use methods nearly identical, applying certified Organic fertilizers, composts, and amendments.  The site is sloping and very wet from late fall to late spring which has led them to grow in 75 foot permanent raised beds and rely on the smaller BCS walking tractor for bed preparation. They also use tarps for preserving clean beds and the broad fork for working the soil deeply and have been moving towards more use of the power harrow in place of rototilling and annual applications of compost, finding success in minimal tillage methods popularized in part by J.M. Fortier in Montreal, Canada.  Sam and Denise also lease a half acre of flat land with 200 foot beds, where they use a small four wheel tractor for bed prep and grow potatoes, onions, and winter squash. They also have a small orchard of fruit trees and berries, as well as a perennial asparagus patch.

Sweet Water grows produce and flowers for the Grants Pass Growers Market, as well as a few local restaurants and stores.  They aim to continue delivering an exceptional product to the community and are looking forward to teaching a single intern, possibly a couple, all of the steps necessary to achieving this.

Seasonal Flow

Interns will be integral to the success of Sweet Water Farm during the 2019 farming season. Interns will start slowly, learning the layout of the land and the overall plan and design for the year.  Sam and Denise will work with interns to teach various jobs, provide feedback, and help with the mastery of tasks. As skills are developed, interns will work more independently. Spring will start with tasks such as making soil blocks and seeding upcoming crops, mowing and string trimming grass.  Bed preparation, transplanting, and weeding using a variety of methods will soon become weekly tasks. Trellising of intense greenhouse crops of tomatoes and cucumbers will also be taught. Around late May, markets will begin as harvesting, processing, and packing of produce become a task every Friday and Saturday. Safe and efficient use of the BCS tractor as well as the various implements for mowing and soil preparation will be taught if the intern is interested.  Time will be set aside for check-ins to discuss successes, challenges, needs, or disagreements. Interns will be regarded as important members of Sweet Water Farm and valued for their input, observations, and insights.

Expectations and Training Schedule

Interns will be expected to work 35 hours a week, split into five 7-hour days, with two days off per week.  Tasks may be physically challenging and repetitive at times, but interns will not be asked to do anything Sam and Denise have not done countless times each year.  Sam and Denise will work with interns to learn body positioning and efficiency which will help to grow food and become physically strong at the same time!

ACCOMMODATIONS

In exchange for their power and energy Sweet Water will provide interns with a small cabin with electricity, kitchen, shower, and composting toilet.  They will also provide basic, healthy staples (such as beans, rice, oatmeal, peanut butter, bread, and some meat, milk, eggs, butter, and cheese or vegetarian/vegan versions) as well as produce from the garden. Interns will mainly cook for themselves, although there will be occasional group meals. A stipend will be paid at the end of each month.  Times to access laundry facilities, the home computer/internet, and swimming pool at the main house will be scheduled. Details of stipend package, room, and board will be discussed during the interview process.

QUALIFICATIONS

No experience is required, as long as interns are open to engaging in all the tasks a farmer does including hard work and repetitive motions. Attention to detail and willingness to listen to feedback are important, as well as an overall positive attitude and excitement to learn!

Sam, Denise, Ari, and Ivory

Sam, Denise, Ari, and Ivory

Ruby & Amber's Organic Oasis: Full for 2019

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

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

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

RESPONSIBILITIES AND TRAINING SCHEDULE

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

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

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

Experience in farming or gardening is preferred but we will take on the beginner who comes with stellar recommendations.  We require a visit and 45-day trial period.

ACCOMMODATIONS

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

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

THE HORSE PROGRAM

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

Kris and Walt

www.rubyandambers.com

Sun Spirit Farm: Full for 2019

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 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.

RESPONSIBILITIES & TRAINING SCHEDULE

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.

ACCOMMODATIONS

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.

QUALIFICATIONS

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 son

Brian, Michelle, and son

Swallowtail Farm: Full for 2019

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.

TRAINING SCHEDULE & SEASONAL FLOW

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.

QUALIFICATIONS

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.

ACCOMMODATIONS

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

Mahonia Gardens: Full for 2019

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. Last year we had a baby, Junius, who spent all of his days on the farm with us. He will be a year and a half this coming summer, so we will all be a part of his development on the farm.

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.

RESPONSIBILITIES AND TRAINING SCHEDULE

A RFC intern responsibilities will include:

  • Propagation: seeding/planting/transplanting/cuttings

  • Bed preparation

  • Weed management

  • Composting

  • Harvesting

  • General farm maintenance

  • Cultivation

  • Irrigation

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

  • Care of chickens

  • Seed saving

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

  • Selling at farmers market

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

QUALIFICATIONS

We are looking for someone who has the following qualities:

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

  • Practiced communication skills: we need to be able to talk openly about what and how work is being done. We will work and live in close quarters and need to know how you are feeling.

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

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

  • Clean drivers license: you may be asked to take our stick-shift truck to farmers market alone or to deliver produce.

  • Ability to lift 50 lbs. repeatedly.

  • Desire to learn: asking questions and attempting to do your best quality work will be highly regarded.

ACCOMMODATIONS AND COMPENSATION

The RFC intern will be given a monthly stipend. 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

Junius

Junius

Seed-To-Table Farm: Full for 2019

The Seed to Table Farm is centered around a 2 acre market garden, located on an amazing 40 acre farm in Sisters, Oregon. The farm is a truly unique model, striving to provide the community with equal access to local and 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 30 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 over the past five years under the founder of the farm, Audrey Tehan. Seed to Table is excited to have a new farm manager, Madeline coming on for the 2019 season. Interns will be training closely alongside Audrey and Madeline.

Seed to Table sells and donates produce to Sisters’ area food banks, schools wholesale accounts and has a 80 member vegetable CSA. The farm has also piloted a discounted farmers market for local food banks. Audrey and Madeline are really excited to bring on up to two Rogue Farm Corps interns to add to the inspiring dynamic on the farm.

Seed to Table Farm has two focuses: 1) growing delicious, diverse, organic food and selling the produce to support our program and community, 2) education our community about sustainable agriculture to create future farmers and local food customers! About 80% of time is spent farming and 20% of the time is spent engaging with the community through education programs. We host close to 1,300 students a year on the farm through our two hour field trip series. The education programs are managed by the education coordinator. 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 veggies and students!

Currently we are not certified organic but we use no harmful chemicals or pesticides in production. At the foundation we focus on intensive cultivation; growing in permanent raised beds (about 30”-35” wide) and having pathways which are about 18” in between beds to maximize our space and reduce weed pressure. To cultivate beds we use a two wheel BCS tractor to increase our efficiency, sharing work between the two wheel tractor and hand cultivation. Two 100’ hoop houses, and three large greenhouses help us extend our season as much as possible in the harsh Central Oregon climate. In addition Seed to Table manages a 30’ x 40’ radiant heated greenhouse for the community. We teach a sustainable agriculture course for Sisters High School  and experiment with hydroponics and small scale aqua-ponics at this facility. We use a lot of awesome tools to maintain a small but intensive and efficient operation.

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. 100,000) and 30 miles from Smith Rocks, a world-class rock climbing location. The farm sits right on the edge of town, which makes it easy to bike into town for music, a pizza or to the trail heads for hiking. Central Oregon is paradise for the outdoors person.

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. The day time temps can then fluctuate into the 100’s.

RESPONSIBILITIES AND TRAINING SCHEDULE

RFC interns will learn about and have responsibility in the following areas:

  • Propagation: seeding/planting/transplanting/cuttings

  • Weed Management

  • Harvest

  • Farm Maintenance

  • Cultivation

  • Irrigation

  • Marketing: either our CSA, farmers market or restaurant sales

  • Seed saving

  • Processing value added products: herbal tea blends, pickling, canning, etc…

  • Intern will spend 4-6 hours each week assisting with leading farm field trips and engaging with students and community members

Regular Schedule is 8 hours a day, starting at 7am or 8am and ending at 3pm or 4pm.  When it is hot we start early.

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

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

QUALIFICATIONS

We are looking for individuals who have the following qualities:

  • Hard working and not afraid to be dirty and tired

  • 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-motivated and strong work ethic: we will expect you to observant, notice when things need to be done and take responsibility for yourself.

  • 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 life 50 lbs., perform repetitive tasks, and accomplish physically demanding tasks while maintaining a positive attitude. Experience in gardening or farming is a plus, but not necessary.

ACCOMMODATIONS

The RFC intern will be given a monthly stipend, details of which will be discussed in the placement process. A comfortable travel trailer (heat, hot water, shower, compost toilet, electricity, kitchen, fridge) will be provided on the farm. A car is pretty necessary to get around to all of the Rogue Farm Corps classes throughout Central Oregon. Although, a bike would work easily for you to get around town. Food provided will include goat meat, eggs, butter, olive oil, flour, sugar, some spices, beans, rice, pasta, quinoa and any thing you can reasonably eat from the farm. Pets are not allowed- we love animals but we already have too many!

Please visit our instagram: Seedtotable Oregon

Website: www.seedtotableoregon.org

Facebook: Seed to Table Farm

Audrey Tehan (Seed-To-Table Farm)

Audrey Tehan (Seed-To-Table Farm)

Gales Meadow Farm: Full for 2019

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.

SEASONAL FLOW

  • Early Spring: propagation of starts for our farm and for sale. Selling starts at the markets

  • Late Spring: Bed preparation, direct seeding and transplanting, selling starts and veggies at the markets

  • Summer: garlic harvest, veggie harvest, selling veggies, propagating and planting over-wintering crops

  • Fall: harvest, planting garlic, making products like hot sauce, pickles, and salsas, selling veggies and products, seed saving.

QUALIFICATIONS

We expect 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.

ACCOMMODATIONS & COMPENSATION

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: Full for 2019

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

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

RESPONSIBILITIES

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

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

SEASONAL FLOW

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

TRAINING SCHEDULE & QUALIFICATIONS

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

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

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

ACCOMMODATIONS

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

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

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

The John and Christine Deck Family

The John and Christine Deck Family

By George Farm & Creamery: Full for 2019

By George Farm is located on 85 acres nestled at the banks of Yale Creek and Little Applegate River. 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. We raise grass-fed Jersey cows that we milk daily, and make artisan cheese for the local markets. We also raise pastured, no-corn-no-soy-no-gmo laying ducks for eggs. Additionally we have a flock of Gotland sheep for fiber and lamb meat. 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 or naturally. We have been operating for 6 years. We’ve grown vegetables for fine dining restaurants, CSA’s and farmers markets. While we now focus on dairy, we integrate multiple facets of farming.

RESPONSIBILITIES

  • Vegetables: Home garden from starts to preservation.

  • Dairy: Calving to breeding, grazing and feeding, hooves, tails, udders and milk pails.

  • Creamery: Cheese-making, packing, affinage (cheese preservation), dishes.

  • Meat production: Breeding, calving, grazing, feeding, animal handling and care, as well as harvesting and processing.

  • Sheep: Feeding, pasture grazing, fiber harvest and fall meat harvest.

  • Marketing and Sales: Farmers' Markets, deliveries to stores, restaurants, and wholesale distributors.

QUALIFICATIONS

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

ACCOMMODATIONS

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

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

Jonathon Steiger & Tyson Fehrman

Jonathon Steiger & Tyson Fehrman

Fiddlehead Farm: Full for 2019

Fiddlehead Farm is a women owned and operated family farm tucked into the Sandy River valley in the rural community of Corbett. The farm is nineteen acres, with six 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. 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, some of which are accessible directly from the farm. 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 through a CSA, at two busy farmers markets, to a local natural grocery chain, a food coop, several processors, and a small handful of restaurants. Fiddlehead is a production focused farm. Our family derives all of our income from the farm so we work hard to maintain a thriving and sustainable business model.

Responsibilities and Training Schedule

A unique aspect of our mentorship is we are in the fields full time with our new farmers. We provide strong structure to each day with clear goals and expectations, and lead by example for efficient farming habits. We strive to balance physical projects with less strenuous tasks. Not only does this keep our bodies healthy, but also helps keep morale and productivity high. 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 interns 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, irrigation, wash/pack, trellising, sorting, cleaning, organizing, farm improvements, and potentially marketing and deliveries. We accomplish these tasks through the use of hand tools, tractors, and scale-appropriate equipment– all of which interns will become proficient in the use of throughout the season.

Our crew consists of farmers Katie and Tayne, two Rogue interns, full and part time staff, 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.

The farm regularly hosts volunteers and wwoofers from diverse backgrounds, and we work hard to create a safe and welcoming environment. Any form of racism, homophobia, transphobia, or bigotry will not be tolerated.

Accommodations

Intern accommodations are either a cozy airstream trailer or a small cabin with a loft. Both have heat and electricity. A fully stocked outdoor kitchen with a refrigerator, gas range, and hot water is shared among the interns and wwoofers, as well as an outdoor shower and composting toilet. 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 (although we are by no means a vegan farm) 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 food salvage program at the local grange that provides a hefty volume of quality food. There are several farms nearby that are open to trading for dairy, eggs, and meat if there is interest. Interns are responsible for preparing their own meals and there will be a potluck once per week.

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

QUALIFICATIONS

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

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

Tayne and Katie

Tayne and Katie

Rainshadow Organics: Full for 2019

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.

RESPONSIBILITIES & TRAINING SCHEDULE

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.

QUALIFICATIONS

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.   

ACCOMMODATIONS

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 offer a monthly stipend not including the first two orientation weeks.  Details of the stipend amount with be discussed during the interview process. 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