Nonprofits benefit from local farm program

Local farm and educational asset Seed to Table has provided over 3,000 pounds of fruits and vegetables to local nonprofits this year. Over the course of the past several months locally and organically grown produce has been distributed to the Sisters Kiwanis Food Bank, Sisters Westside Church Food Bank, and Sisters School District Nutrition Services.

That equates to 200 families being provided with options ranging from fresh salad greens, carrots, beets, onions, kale and more on a weekly basis throughout the growing season.

Over the course of the next several weeks Seed to Table's Sustainable Agriculture class at Sisters High School will harvest and provide bunches of winter carrots, beets and salad greens for holiday baskets - all serving families in need in Sisters Country.

Seed to Table is funded through grants as well as selling their produce shares. Beginning next week, 2017 produce shares will be available for local families.

"Each share provides locally and organically grown produce for 18 weeks, June-September," said Seed to Table Director Audrey Tehan. "Last year we had 30 members and they just couldn't get enough of the high-quality produce being grown right here in Sisters."

This year Seed to Table will be selling 60 produce shares, which begin at $25 a week, and they expect them all to be sold quickly.

"It is really amazing the move the Sisters community is making towards making really healthy choices for themselves and their families," said Tehan. "Their healthy choice goes directly back to supporting education programs in the schools and feeding families in need all throughout Central Oregon."

All proceeds from the sale of the produce shares go directly back into providing close to 1,300 Central Oregon students with farm-based nutrition and science and art education, as well as feeding the community thousands of pounds of amazing food.

Produce share members benefit from a unique community which increases their awareness around their personal connection with food, community and wellness. Many members participated in the produce share as a way to kickstart their family's change in diet.

"I was not always eating the most healthy of foods growing up and was not always the most connected with food," said Tehan. "I started participating in a produce share in college; my conceptions around the food I was putting in my body really transformed for the better."

Through the produce share families receive a box of fresh vegetables as well as the option to add local beef from Splitting Acres Ranch run by Sisters graduates Jenna and Remington Pike, and Cada Dia Cheese, made in Prineville.

Tehan also distributes a weekly newsletter that captures the stories of the farmers, the high school interns, and the struggles and successes on the farm. Tehan also weaves in recipes, tricks and tips to storing food and creative ways to save money through the winter by making veggie stocks and preserving food.

"We really stay with you the entire way," she said. "Every week families get to stop by the farm, no further than driving to a local grocery store, and engage with other members and your farmers. This is many members' favorite times and my favorite part of the share."

In addition, members benefit from access to the farm, they can bring family members to harvest foods, participate in gardening classes and receive discounted event tickets.

"It's more than a farm," says Tehan. "It's a community."