OUR PRODUCE & MARKET

          Red Truck Farm is a 1 and 1/2–acre specialty vegetable farm located in Ridgefield, Washington, just 15 miles North of Portland.  We follow organic practices and are committed to growing high quality produce for our community.  We began the farm in 2006 after a number of years of growing on a smaller scale, and working and learning from other farmers in the area.  We started out together as apprentices at Sauvie Island Organics where we began with a small bed of experimental varieties that we were excited to try out.  We now grow produce for the New Seasons Market, and other local restaurants and cafés.
          Yes. We have a red truck.  But that isn’t the only reason why we got our name.  A “truck farm” is literally a farm where vegetables are grown for market. For us, the name conjures images of farmers with loaded pick-up truck beds parked on the side of the road or highway selling strawberries, corn, or melons out of the back. We too are excited to bring our produce straight to the city to sell it directly to our customers when we get there, right off the back of our red truck.

          Throughout the season we hope that you will enjoy some of the variety of vegetables that we are growing this year.  Always hoping to find a new favorite, each season brings a combination of old standards and new experiments.  One of our favorite crops to grow are our heirloom beans that we sell dry in the fall and as fresh shelling beans during the height of the summer.  All of our bean seed has come from seed swaps over the years.  Many varieties started as small handfuls of seeds that we have grown out over the past few seasons. Amber started producing dry beans five years ago and we now cultivate close to 20 varieties. Last year we began to harvest these rich beans as fresh shelling beans, anxious to get them into the kitchen earlier in the season.  Jason brings to the farm an excitement for unique basil varieties as well as a love for the diversity of hot peppers that can be grown right here in our area.  After the field work is done Jason is often found blending up a pesto, drying down peppers, and holding informal tastings of our different varieties with our friends and relatives.