We grow small lots of various grains, including wheat, barley and corn, and some specialty crops on contract and for direct sales.  We also produce squash and dry beans.   We grow a limited number of chickens and turkeys, as well.

Whole grains:  We grow a soft white winter wheat (Madsen) and a new naked barley (Streaker).  They are excellent whole (pilaf, soups, wheatberry salad), cracked (hot cereal) or as whole-grain flour (pancakes, muffins, etc.).  For recipes, click here.  Some years we grow a hard red spring wheat (Kelse), as well, for bread flour.

We sell at the Corvallis Farmers Market, the Corvallis Indoor Winter Market, the Lebanon Farmers Market, and People’s Coop Farmers Market (Portland; we share a booth with Crooked Furrow Farm).  We participate in the Fill-Your-Pantry events in Corvallis and Portland in November.  We have temporarily stopped going to markets owing to the coronavirus crisis.  We hope to be able to start again on opening day of the summer market (April 18, 2020).  If you need something before we return,  please call (541-928-3645) or email (paharcombe@gmail.com).  You can come to the farm to get what you need, or possibly we can arrange for you to pick it up at the Crooked Furrow Farm booth.

Flour:  To maximize freshness, we mill our own flour once every week or 10 days using a Meadows stone mill, and we store it in a freezer until it is sold.  Our stone-ground whole-grain, whole wheat flour comes in 3-lb bags ($7.00 each).  We have a soft white winter wheat flour, suitable for biscuits, pasta, cakes,  and cookies.  It makes a very flavorful bread, too, though we like it best when mixed 50:50 with our whole-grain bread flour..

We sell stone-ground whole grain barley flour in 1.5-lb bags ($7.00).  This flour works well in most recipes for bread, cookies, muffins, pancakes, biscuits or tortillas.  Use alone or mix with wheat flour for great flavor and a nutritional boost.  It makes fluffy pancakes with a slightly sweet, mildly nutty flavor.

We have whole-grain corn products, too  (1.5 lb bags; $7.00).   Our polenta and cornmeal  are made from Carol Deppe’s Cascade Ruby Gold flint corn.  Everybody raves about the flavor.  If you’ve never tried it, you’re missing out.  The flavor will knock your socks off!  In addition to cornbread, the cornmeal makes delicious pancakes, or it can add flavor to nearly any baked goods. Sad to say, we ran out of our polenta and cornmeal early this year.  We’ll have more in September.

Our corn flour is made with Carol’s Magic Manna flour corn.  It makes great corn bread, and Carol  says it is so fine that you can even bake an angel food cake with it if you’re so inclined.  But best of all, it makes the world’s easiest, tastiest gravy and thickener for stews.  We do still have a limited supply of this

Dry beans:  We sell “Gaucho” dry beans, an Argentinian variety that Carol has been breeding ($7.00/lb).  They are small, tan, and very flavorful.  Carol has been selecting them for flavor, disease resistance, and early maturation (a necessity in the Willamette Valley).  We also grow Carol’s new varieties,  Beef Bush Black Resilient, and Beef Bush Brown Resilient,..  These are two color forms of a spontaneous cross between Gauchos and a black tepary bean. They are as flavorful as Gauchos, or more so.

See Carol’s book The Resilient Gardener (Chelsea Green Press 2010) for more on corn and beans.

Lambs:  No lambs this year.  Maybe next.

Chickens:  We grow a small number of Cornish Cross birds for meat.  These are free-range birds, raised on conventional  feed (non-medicated).  We will be transitioning soon to organic feed.  Price:  $5.00/lb.  They range in size from small (4 lb) to gigantic (8+ lbs).   Call to find out what sizes we have available.

Turkeys:  We grow a small number of standard bronze turkeys each year, started in July, so as to reach slaughter weights in the 20-lb range by Thanksgiving ($5.00/lb).  They are all free-range.  They are fed a mixture of conventional feed and organically-produced grains grown on the farm.  We will take pre-orders at any time.

Squash:  We produce  squash seed for  Fertile Valley Seed Company (Carol Deppe, Proprietor), and we always have enough squash left over that we can sell sweetmeat (Oregon Homestead), delicata (Candystick)  and butternut ( Bigger Better Butternut) that Carol is breeding.  We store the squash at about 55 degrees F to maximize storage quality. They are available from November through March.

I guess I might as well brag a little about our sweetmeats.  I would argue that they are the biggest, tastiest, and most versatile sweet winter squash in the world–way better than their ancestor (cousin? shirt-tail relation?), the well-known Hubbard.  They are good as a cooked vegetable, and even better in soups and casseroles, and best in pumpkin pies.  And they are big enough that you can do all of the above with one squash, and have some left over to freeze.  As for biggest?  I think we hold the world’s record in this category–37 lb.

Fruit: We have several varieties of apples, some tried and true (Liberty, Calville blanc, Gold Rush), and a few Oregon heirlooms (Chehalis, Orenco, and maybe this year Coos River Beauty).  I can give you a long spiel on the merits of each.  Just stop at our booth when you have a minute (or two or three…).  We always have a few Italian Prune-Plums to sell, too.  And maybe some pears this year.

Other:  We also sometimes grow small plots on contract  for seed or experimental purposes.  If you have an idea, give us a call.

We are part of the OSU Dry-farm Collaborative.  This year we hope to expand our dry farming experiment to include our corn and beans, in addition to tomatoes and maybe potatoes.  Not only is dry farming a step towards environmental stewardship and sustainability, but dry-farmed tomatoes are more nutrient dense and flavorful than irrigated ones.  We’ll have plenty for you to taste, and buy.  I think we’ll do Early Girl, Dirty Girl, and Stupice again this year.