My name is Ryan, and I am a long-time portland area Chef. After working with local area farmers for years, I have been bitten by the green thumb bug myself. What has started as a hobby growing produce has quickly turned into a passion. To say I’m hooked would be an understatement. Last year we transformed our small 1/3 acre lot in Forest Grove into a large garden. I’ve been using that produce at my work in PDX, where I am the Chef. The more time I spend working on this small parcel of land, the more I love it! I’m looking to learn more from local farmers and, ultimately, am looking to lease land and start my farm. I know what the perfect end product looks and tastes like but would like the sage wisdom and guidance of the local community in starting this project.
Water rights, irrigation structures, greenhouse preferable, tractor
Honestly, though, I don't know. I need guidance from the community.
My farming experience is relatively minimal. However, I have been a Chef for a long time and have a very close relationship with farms in Oregon.
To start a small-scale direct restaurant farm growing specific heirloom varieties of products such as salsify, cardoons, tomatoes, peppers, etc. I want to shift my focus and career from being a chef to owning my own farm.
To make a sustainable and profitable farm growing exquisite produce. Eventually expanding into small-scale meat production such as goats and pigs.
I want to apply the same principles that I have used as a chef.
-Being a good steward to that land.
-Being extremely environmentally conscious.
-Having respect for others and treating others the way I would like to be treated.
-Teaching what I know and learning to pay forward the knowledge bestowed upon me.
-Have an open and welcoming philosophy for partnerships with everyone, trying to create an atmosphere of inclusivity.
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