Gales Meadow Farm

About

Gales Meadow Farm is 15 acres in western Washington County. We typically have crops on 7 acres; and maintain habitat on the balance, a steep hillside, native plant buffers, and a riparian area. 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 beehives, from which we harvest honey.

Our farm is in Gales Creek, a rural community with 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 regional public transportation. Pacific University is in Forest Grove. Local groups we support include the Dairy Creek Community Food Web, Adelante Mujeres, Tuality Plains Great Grains, the Gales Creek Chamber of Commerce, and Farm to Folk. 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 Oregon Coast is within a one-hour drive.

Products

Amaranth, Arugula, Bush Beans, Romano Beans, Beets, Broccoli, Brussel Sprouts, Cabbage, Celery, Chard, Chicory, Collards, Cress, Cucumbers, Flowers, Eggplant, Elephant Garlic, Favas, Fennel, Garlic, Ground Cherries, Kale, Lettuce, Lovage, Mint, Mizuna, Mustard, Onions, Oregano, Hot Peppers, Sweet Peppers, Pumpkins, Radishes, Rhubarb, Rosemary, Sage, Shallots, Summer Squash, Winter Squash, Sunflowers, Tomatillos, Tomatoes, Turnips

Farming Practices

Here is our farm’s mission statement: “Take care of the land, grow good food and sell it to satisfied customers, 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, 6) education of our workers, 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.

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