Farms are not made solely of soil and crops; many also produce what are known as "value-added" products like salsas, sauces, fl...

The first time I tasted the preserves from Ayers Creek Farm, it was their black cap jam, and I was bowled over by the intensity of the fr...

Oregon is a place full of growers, artisans and makers, especially when it comes to food. For those who aren’t lucky enough to live here,...

A text message from my friend Ann was all it took: "Need peaches? A friend invited me to come pick peaches from her three overload...

Ayers Creek Farm returns to the Hillsdale Farmers' Market on Sunday (11/17) from 10 am to 2 pm for its winter run, and they are brin...

My mother grew up in a tiny ranching town at the foot of the Blue Mountains in Eastern Oregon where winters were long and stores were few...

This article appeared in the March/April issue of NW Palate magazine. Forget Captain Crunch. Even Tony the Tiger couldn’t entice me, no ...

This latest essay from contributor Anthony Boutard of Ayers Creek Farm describes the relationships, informal and collegial, that e xist bet...