Meet the vendors

Willamette Greens Co-op

Corvallis, Oregon

Eleven small growers between Corvallis and Albany pooling one delivery run so none of us has to drive a half-empty truck to Portland. Leafy greens, culinary herbs and microgreens, cut within 18 hours of dispatch and never washed in chlorine. Member farms are all Certified Organic or in transition.

Alder Creek Creamery

Tillamook, Oregon

Forty Jersey cows on coastal pasture in Tillamook County, milked twice daily and never pushed past what the grass will carry. Everything is vat-pasteurised in small batches and cultured slowly — the butter is churned from 24-hour ripened cream, which is why it tastes like something. Animal Welfare Approved.

Sauvie Island Farm

Portland, Oregon

Four generations on the same 60 acres of Columbia River bottomland, ten miles northwest of downtown Portland. We grow heirloom tomatoes, brassicas and berries in open field and unheated hoop houses, and pick to order the morning your delivery leaves. Certified Organic by Oregon Tilth since 1998.

Rose City Pantry

Portland, Oregon

We put up what the Willamette Valley grows too much of in August. Small-batch preserves, cold-pressed hazelnut oil from a co-op in Newberg, wildflower honey from our own hives in the Coast Range foothills, and a slow-fermented kombucha built on Douglas fir tips. Everything is made within 40 miles of the shop.

Pearl District Bakehouse

Portland, Oregon

A 12-seat bakery on NW 13th running a single wild starter kept alive since 2011. Long overnight fermentation, Shepherd's Grain flour milled in the Columbia Basin, and a deck oven we refuse to replace. Everything is baked between 3am and 7am and goes out the same morning — we don't freeze dough.