Lamb Chops for $8.50/lb

This week’s Pick of the Pasture is Lamb Chops for $8.50/lb

Ask your our farm reps about our Lamb Chops this weekend only 2/3/18 at the following local farmers markets:

Hollywood, PSU, & LCFM (Eugene) Winter Market

Check out this cool video for this simple recipe for Parmesan Crusted Lamb chops from the Tasting Table:



Save $1 off of Ground Pork

Save $1 off of Ground Pork for this week’s Pick of the Pasture at your local farmers markets!

Find us at PSU & Hollywood and ask our  farm reps about our special.

Don’t forget it’s a double whammy. We’re also running a Buy One Get On 1/2 off Roasters deal now, and through then end of January.

Try this super cool recipe from

Cherish Your Food

“Cherish Your Food was created to help build a stronger relationship between consumers and good food producers while increase awareness about the differences between animal factories and local sustainable farms. Although veganism might seem like a viable solution, there are still millions of Americans who eat meat, dairy, and egg products. I think more consumers can stop animal factories if they choose to buy elsewhere from places that raise animals sustainably and humanely. This website is helping to make that choice more clear. Local family farms don’t seem to get enough attention from mainstream media or promotional websites. We need to change that.” – Sophie at Cherish Your Food

Thank you for including us! We couldn’t have said it better ourselves. Click on the link below to check out all of the local farms in your area.

Fill Your Pantry Portland

Fill Your Pantry Portland 2017

Online pre-order sales end tomorrow!

 Fill Your Pantry-Portland 2017! 

Online Ordering Period: November 8 – 28

The Big Day: December 3rd

Where: The Redd – 831 SE Salmon St., Portland

When: 11:00 am-3:00 pm 

How: Pre-order online with debit/credit card or use your SNAP benefits*

The Fill Your Pantry event is an excellent opportunity for community members to purchase bulk quantities of staple and storage crops directly from farmers. Stock up with dry beans, grains, flours, nuts, honey, root veggies, garlic, onions, winter squash, pasture raised meat, and more. By purchasing responsibly grown produce from Oregon producers, you are actively participating in the betterment of our local food system!

Credit cards will not be charged at time of order. We will process payments after the ordering period has closed, with the exception of EBT orders – these transactions will be processed on site. 

*SNAP benefits must be applied in person. To complete an order with your SNAP benefits, you will be required to enter a credit card which will hold your order. In the notes section of the order confirmation page, please write EBT. This will notify us not to charge the card until you arrive with your Oregon Trail card in hand on December 3rd. The credit card will ONLY be charged if you do NOT come to retrieve your goods. If there are extenuating circumstances preventing you from collecting your order, we will do our best to accommodate. Otherwise, the credit card will be processed to be fair to the farmers who have grown, assembled, and transported the amazing food!


Just a quick reminder…

It’s turkey pick up day at  the following locations on Saturday 11/18/17

Lane County Farmers Market (Eugene) – located at the Fairgrounds

Hollywood Farmers Market (PDX)

PSU Farmers Market (PDX)

and Sunday 11/19/17 at Montavilla Farmers Market (PDX)

There will be a pink information flyer attached to your paid invoice with tips on How to Take Care of Your Turkey

Happy Holidays Y’all!

The One Thing

It’s hard to pin down where my interest in food, farming, and particularly pasture raised meats started. Like most people, I have always loved tasty food. As a child, I rarely put anything in my mouth unless it tasted good. Unfortunately at the time those were almost all highly processed grains, meats, and dairy products. I would eat some fruit and the occasional handful of carrots, but wouldn’t have anything to do with vegetables otherwise. I had never heard of grass fed meat or pasture raised eggs; I was never well educated, as many of us aren’t, on what to eat, why and when to eat it, or where to get it.

During high school I began to gradually shift my food paradigm, which eventually brought me here, to Deck Family Farm. I did sports every season of every year during my childhood, including high school, and so never really had a lack of physical activity. Yet I remained an overweight child and never truly prospered at any of the sports I played beyond a certain level due to my overall level of physical fitness. At age 16, I begun working out hard almost every day, restricting my caloric intake, and changing the things that I ate (I still didn’t eat vegetables besides carrots, corn, and lettuce). I lost a lot of weight and grew stronger, but the diet was unsustainable and included processed protein drinks, supplements,
and did not resemble a diet that I would consider balanced, and made of real, quality food that I try to eat today.
During my college years at University of Oregon, I had a few major breakthroughs related to diet. I watched the documentary Fat, Sick, and Nearly Dead and showed it to my family and multiple friends. I was excited about it so I immediately went out and bought a juicer. I went to the store and bought a slew of vegetables that I then juiced and drank. It went down okay when I plugged my nose, I figured, and was ecstatic that I could heal and nourish my body by consuming loads of vegetables that I had spent most of my life completely avoiding. I later took Urban Farm class at U of O which taught me how to grow produce, how good it could taste if it was high quality, freshly picked, and well prepared. The juicer taught me that I could feel great from consuming vegetables, and the Urban Farm taught me that quality, freshness, and basic cooking skills turn plants and animals into foods that please our mouths, bodies, and souls.

I spent the past two years working a job that wasn’t very fulfilling, a bureaucrat job vaguely related to food quality. During this period I developed my skills at cooking, especially pasture raised animals for friends, family and myself. I also spent my spare time at work and at home reading books, listening to podcasts, and watching videos about topics including philosophy, health, and pasture based animal production. A specific self-help type book I read was called The One Thing. The book posed the following question, specifically in regards to bringing myself closer to my dream life: “What’s the ONE
Thing you can do such that by doing it everything else will be easier or unnecessary?” The answer for me was to get an internship on a farm that fit with my values. It was the clear road to learning pastured livestock farming, handy skills, small business experience, and living in community. So I applied, saved up some money, and was accepted! I’ve been at Deck Family Farm for almost two months now, and I’m thriving! I’m learning from all the beautiful, enthusiastic people all while becoming farmer and friend to the plethora of animals, all here among these fields of abundance. It’s a place of gratitude, love for people, animals, food, the environment, and much more. Come down and see me at Eugene Saturday farmers market. I’ll have a smile on my face because I’m happy to sell products that I truly believe in.

Full Farm CSA Live!

After years of dreaming, and months of planning, we have our first official Full Farm CSA boxes ready for delivery. Congratulations especially to Ella and Christine, who have made this happen through countless hours of planning and effort: talking with member farms, meeting with potential members, designing the full farm store, and putting together the program.

Ella and Chris showing off the full farm CSA boxes ready for delivery, May 5, 2017

Providing vegetables, meat, eggs, milk, honey, nuts, and grains in one CSA can only happen with a close-knit collaboration between multiple entities: Deck Family Farm (meat, eggs, dairy), Lonesome Whistle Farm (beans and grains), Sweet Leaf Organics (vegetables), and Beetanical Apiary (honey). All of these farms are located within a 15 mile radius of each other in the Southern Willamette Valley and are proud to having been farming here for a combined 50 years, each gaining a reputation for providing tasty, organic, ethically raised foods during this time. Now we get to share in the effort of distribution and delivery. Special thanks for making this happen go to RJ for building the website, the EarthKeepers Association for their ongoing support, the Deck Farm interns for generally being awesome and hosting a grand kick-off dinner, the member farms, and countless others for valuable feedback.

Contact the farm by calling 541-998-4697 or emailing to to become a member or find out more.

A Farmily Gathering: this week featuring Beer and Honey Braised Spare Ribs

Gathered around our table this last Wednesday, we had our weekly community night, consisting of farm family and interns, better known as our “Farmily”.  Amidst talk of organizing who is taking out the trash and compost and arranging who will be cooking over the coming week, we also regularly express our appreciations for each other and the greater world, an important part of living together in community.  The OTHER important part of our community evenings is sharing a meal, which encompasses so much for us, as it always features at least one or two items we produce on the farm.  Over the years, this has led to many fun and interesting meals.

This last Wednesday, Kaeden Novotney was head chef, and came up with this recipe, which we’re sharing with you (click HERE to download a PDF of the recipe itself).  This recipe features Deck Family Farm Pork Spare Ribs which are always a family favorite, with a great combination of flavor from the pork itself and tangy notes of mustard, balanced by Deck Family Farm honey, cumin, garlic, and a dash of tabasco.  Fee free to download the recipe itself and visit our farm stands this weekend to purchase both the Pork Spare Ribs and the Honey from one of our market booths.

Beer and Honey Braised Spare Ribs (as appearing at DFF table on April 26, 2017)


Pork-loin & bacon sandwiches with home-made mayo sampled this weekend!

Deck Organic Pasture-Raised Eggs, April 1, 2017

Have you ever wondered what homemade mayonnaise tastes like? (its a whole lot better with fresh spring eggs from Deck Family Farm​) Come to our market booths this weekend at the Lane County Farmers Market, PSU Market, or the Hollywood Market, for a sample of our roasted pork loin and bacon sandwiches and pick up a recipe card so that you can make the whole sandwich from scratch (including the mayonnaise!). Specials this week are Organic Pasture Raised Spring eggs: 2 dozen for $12 and Pasture Raised Heritage Pork loin at $15 each.

Sandwich: done!