6124 Emerson-Roberts Mkt Road
David and Margaret Brewer
The Dalles

We are a fifth generation family farm founded in 1883 located near The Dalles. We believe in producing healthy food in harmony with nature. Our commitment to the long term health of the land, animals and people involved has earned us Food Alliance Certicifation for sustainable production practices. We raise crops and cattle using no-till practices and a focus on healthy soils, animals, and food. Our natural beef has no antibiotics, no artificial growth hormones, no GMO feeds and an all vegetarian diet. All calves are born and raised on the farm. Our chickens are pasture raised also.

P.O. Box 815
De Converse

On our family operated farm, run on organic and sustainable principles, we produce all things redworms and worm castings, and available in any quantity to you! This allows us to grow and produce our fine and unique pestos, and grow peppers, peashoots, sunflower shoots, moringa, Chinese water spinach, as well as more traditional veggies some grown in our aquaponics system (fish available soon), and some traditional garden style. We have quail eggs from our hardy flock of coturnix quail. We also produce tastey edible insects: mealworms and banded crickets.

967 Centerville Hwy
Debbie McDonald

Thanksgiving turkeys, White Holland heritage breed processed at local processor (Little Farms, LLC).

1381 Snowden Rd
Laura Bazzetta
White Salmon

We practice regenerative agriculture, raising heritage breed livestock and heirloom specialty crops. We improve our pastures, soils, streams, and forests every year through rotational multi-species grazing and dryland-farming with no irrigation. We use only natural methods to manage the health of our plants, animals, and the people they nourish — GMO-free, antibiotic-free, chemical-free.

110 Fifth St.
Kathy Watson
Hood River

We prepare locally grown produce, beef, lamb, chicken and pork whenever possible (including almost exclusively Gorge-grown in the growing season) and follow the Monterey Bay Aquarium’s guidelines for sustainability when selecting our seafood. We make everything ourselves, in house, including fresh bread daily. We buy green power; our used oil goes into biodiesel; we use environmentally-sound cleaning products; we would be happy to provide a year-round supply of organic material for compost to any farmer!

P.O. Box 491
Robin Cunningham

We raise pastured poultry. In addition, we have 3.5 acres of 2nd year transitioning to organic Johnagold apples. We lease approximately 1 acre of market vegetable garden to an OSU agriculture graduate who grows awesome veggies using organic principles and all the other great knowledge he learned while attending OSU. He can be contacted at his website