There are 2 ways to fill your pantry for winter. We have the Farmstand stocked or there is a Fill Your Pantry event this Saturday from 10 to 2 at the Pleasant Ridge Grange on the Old Bend Redmond highway. It is a white community building at the intersection of 61st, Quarry and Old Bend Redmond. Call if you have questions 541-382-8059.

Who would guess that we could have a harvest of broccoli in November! The farm stand has been stocked for the weekend with broccoli, carrots, cabbage, Brussels sprouts, leeks, onions, garlic, potatoes and tomatoes. Check it out.

Now the Farmer’s Market is over for the season we will do our best to keep the Farmstand stocked with fall veggies. There is ample amounts of carrots, celery, celeriac root, leeks, beets, Swiss chard, onions, garlic, and purple, red and yellow potatoes. Smaller quantities of tomatoes, peppers and squash are still available. Currently the sauerkraut available is a traditional cabbage and salt recipe. Come on by and check it out.

This is the last chance to order wild Alaska salmon from David at wildandfreesockeyesalmon.com. Ordering will close on October 8th and delivery will be 2 weeks later. You can order from the website or contact David by email at wildandfreesockeye@gmail.com or by phone at 503-883-1758.

We will have a nice full frig of veggies by Thursday afternoon at the farm stand. Lots of fall roots for warm soups.

We have a full frig with beets,broccoli, carrots(sweet and crisp), cabbages, celeriac root, celery, kale, Swiss chard, onions and garlic. Potatoes are coming out of the ground. We are back in sauerkraut mode. There is 2 quarts of cayenne, garlic, lime sauerkraut left right now but more will be available in 2 weeks. Come on by.

We have pints of our delicious honey available

The farm is in peak production now. The farm stand has an abundance of beets, broccoli, cabbage, garlic, kale,lettuce mix, onions, parsley, snow peas, edible pod peas and scallions. Come on by.

Hi,

My name is David and along with my partner Morgan, we have a started a business to help get Wild Alaskan Salmon into your hands (and mouths!). We both grew up in Alaska, but now call Central Oregon home. I have been farming organic vegetables in Oregon (both east and west of the Cascades) for 4 out of the last 5 years, but took last season off to go back to Alaska to work with Morgan on her family’s commercial fishing boat. Over the past 20+ years Morgan’s father has operated his boat, the Restless, in the pristine water’s of the Bering Sea and North Pacific gill netting for Sockeye Salmon.

As I learned working on the boat, the Sockeye salmon caught in those waters has unrivaled taste, quality and health benefits. Although while I was out there I decided that farming was my true passion, I also realized that I needed to help make this other incredible food source more available to people outside of Alaska.

Based on my experience growing for CSA’s, we have decided to offer our customers two options:

Option 1: 10 pound box of Wild Alaskan Sockeye portions. These boneless pieces of fish are approximately 8 ounces a piece, and there are an average of 19-23 per box. This is a perfect size for a single serving. A ten pound box takes up approximately one cubic foot of space in your freezer, and the vacuum packed portions will easily stack on the freezer shelves. Think of a box of portions as about ten meals for 2 people, or about two and half months of having salmon for dinner once a week with a friend or partner. Flash frozen and vacuum packed salmon will easily last for nine months in your freezer.

Option 2: 22 pound box of boneless, flash frozen, and vacuum packed Wild Alaskan Sockeye fillets. These fillets average from 1.5 to 2 pounds and are generally perfect for a 3-5 person meal. Each box averages 13-14 fillets. A box of fillets will have a family eating salmon once a week for about three and a half months. These fillets will also easily last for nine months in your freezer.

All salmon will be delivered towards the end of October, after the last fish are caught during this summer’s fishing season. Get your order in now so we can be sure to reserve some fish for you, and in the meantime keep enjoying the incredible bounty of the Oregon summer, knowing that once the farms and farmers start to slow down in the fall, you will have a beautiful box of salmon coming your way. Here is some more information on how our delivery process works.

Thank you very much and I look forward to sharing such an amazing food source with you. We are offering a “Grand Opening” discount to the first 25 people to make purchases with us. To take advantage of this 10% off special, enter the promo code “earlybird” when prompted during check out.

With Love,

Wild and Free Sockeye

Morgan Edminster & David Kellner-Rode
(907) 299-1733 / (503) 883-1758
wildandfreesockeye@gmail.com
wildandfreesockeye.squarespace.com
facebook.com/wildandfreesockeye

Hi Folks,

The grey refrigerator is full today of eggs, carrots, scallions, lettuce mix, Swiss chard and a couple kinds of kale, including a new variety for us, blue scotch which is quite tender.

The field crops are growing quickly with our warm weather. We are hoping for a bumper crop of broccoli with in a couple weeks. Garlic will also be coming out early this year.

Please use extra care coming Down the driveway this summer. We have had several new additions to the family. Two new grandchildren arrived in November who are beginning to be quite mobile and a new golden retriever puppy arrived last week. Come on by there’s lots of life happening on the farm!

Hi Folks,

This week on Fields Farm we harvested lovely sweet carrots, the first beets of the season, tender garlic scapes, lettuce mix and arugula for the farm stand. Eggs are available and we keep urging the girls to lay more. There are raspberry, hop, a variety of tomato and squash starts for your garden. Come on by.