What we grow

We grow small lots of various grains, including wheat, barley and corn, and some specialty crops on contract and for direct sales.  We also produce squash and dry beans.   We grow a limited number of lambs, chickens, and turkeys, as well.

Whole grains:  We selling a soft white winter wheat (Madsen) and a new hull-less barley (Streaker).  Both are excellent whole (pilaf, soups, wheatberry salad), cracked (hot cereal) or ground (pancakes).  For recipes, click here.

We sell at the Corvallis Farmers Market, the Corvallis Indoor Winter Market, the Lebanon Farmers Market, and People’s Coop Farmers Market (Portland; we share a booth with Crooked Furrow Farm).  We participate in the Fill-Your-Pantry events in Corvallis and Portland in November.

Flour:  To maximize freshness, we mill our own flour once every week or 10 days using a Meadows stone mill, and we store it in a freezer until it is sold.  Our stone-ground whole-grainwhole wheat flour comes in 3-lb bags ($6.50 each).  It is a soft white winter wheat, suitable for biscuits, pasta, cakes,  and cookies.  It makes a very flavorful bread, too, though we like it best when mixed 50:50 with a bread wheat.

We sell stone-ground whole barley flour in 1.5-lb bags ($6.00).  This flour works well in most recipes for bread, cookies, muffins, pancakes, biscuits or tortillas.  Use alone or mix with wheat flour for great flavor and a nutritional boost.  It has a slightly sweet, mildly nutty flavor.

And we now have whole-grain corn products (some years it’s flour, some years it’s polenta (1.5 lb bags; $6.00), as well.  Our polenta is made from Carol Deppe’s Cascade Ruby Gold flint corn.  Everybody raves about the flavor!  We also make corn meal using Cascade Ruby Gold.  Our flour is made from Carol’s  Magic Manna Flour Corn.  We are the only outlet in the world for it (I think!).   If you’ve never tried it, you’re missing out.  The flavor will knock your socks off!  In addition to cornbread, it makes delicious pancakes, or it can add flavor to nearly any baked goods. Carol even says it is so fine that you can bake an angel food cake with it if you’re so inclined.  But best of all, it makes the world’s easiest, tastiest gravy and thickener for stews.  Unfortunately, we have only an extremely limited supply of the corn flour for 2018.

Dry beans:  Carol has been selecting “Gaucho” dry beans for several years, and we finally have enough to sell for food ($6.00/lb).  They are small, tan, and very flavorful.  Carol has been selecting them for flavor, disease resistance, and early maturation (a necessity in the Willamette Valley).  2017 was not a great bean year around here, so we’ve already sold out of Gauchos.  Fortunately, we did grow enough of Carol’s new variety,  Beefy Resilient, to last through the end of the winter market, anyway.  It is a spontaneous cross between Gauchos and a black tepary bean, and has two color forms,   Beefy Brown and Beefy Black.  They are as flavorful as Gauchos, or more so.

See Carol’s book The Resilient Gardener (Chelsea Green Press 2010) for more on corn and beans.

Lambs:  No lambs this year.  Maybe next.

Chickens:  We grow a small number of Cornish Cross birds for meat.  These are free-range birds, raised on conventional  feed (non-medicated).  We will be transitioning soon to organic feed.  Price:  $4.50/lb.  They range in size from small (4 lb) to gigantic (8+ lbs).   Call to find out what sizes we have available.

Turkeys:  We grow a small number of standard bronze turkeys each year, started in July, so as to reach slaughter weights in the 20-lb range by Thanksgiving ($4.50/lb).  They are all free-range.  They are fed a mixture of conventional feed and organically-produced grains grown on the farm.  We will take pre-orders at any time.

Squash:  We also produce  squash seed for  Fertile Valley Seed Company (Carol Deppe, Proprietor), and we always have enough that we can sell sweetmeat (Oregon Homestead), delicata (Candystick)  and butternut ( Bigger Better Butternut) that Carol is breeding (from November through March.  We store the squash at about 55 degrees F to maximize storage quality.

I guess I might as well brag a little about our sweetmeats.  I would argue that they are the biggest, tastiest, and most versatile sweet winter squash in the world–way better than their ancestor (cousin? shiret-tail relation?), the well-known Hubbard.  They are good as a cooked vegetable, and even better in soups and casseroles, and best in pumpkin pies.  And they are big enough that you can do all of the above with one squash, and have some left over to freeze.  As for biggest?  I think we hold the world’s record in this category–37 lb.

Fruit: Our tiny orchard is in transition to organic.  We sell several varieties, and I can give you a long spiel on the merits of each.  Just stop at our booth when you have a minute (or two or three…).

Other:  We also sometimes grow small plots on contract  for seed or experimental purposes.  If you have an idea, give us a call.

In 2018, we will again participate in a cooperative trial with OSU on dry-farming squash, tomatoes and beans, so we’ll have some interesting varieties for you to try come July.  Not only is dry farming a step towards environmental stewardship and sustainability, but dry-farmed tomatoes are more nutrient dense and flavorful than irrigated ones.  We’ll have plenty for you to taste, and buy.  I think we’ll do Early Girl, Dirty Girl, and Stupice this year.

Finally, we’re working on a new snap-bean breeding project this year, and will have some at market for you to try out if you’re feeling adventurous.


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