Fill Your Pantry

Lane County’s premiere local food bulk buying event. Fill your pantry with the bounty of the Willamette Valley and support local farmers by eating local all winter!

Held annually in November, Willamette Farm & Food Coalition’s Fill Your Pantry (FYP) event is a unique opportunity to buy staple and storage crops in bulk directly from area farmers. Buying and storing local crops in our households is a tangible way you can support our small farms and save money on delicious local foods all winter.

New to Fill Your Pantry (FYP), or just need a refresher on how it works?

There are two ways to stock up and support local farms with this event:
(1) Pre-order online* between Oct 1st-31st wffc.localfoodmarketplace.com for the best selection. Then, pick up your products from each farm vendor during the event.

(2) Purchase products on the event day itself, whether or not you pre-ordered additional product.

*Consumers must pick up all orders on Sunday, November 10th from 1-5pm at the Lane Events Center Auditorium. Card and EBT/SNAP accepted for pre-orders and day-of sales!

For many farms, this event makes a big difference in their financial stability, as it helps them to extend and expand their late season crops. For consumers, FYP offers a chance to stock up on a wide variety of long-lasting veggies, fruits, grains, beans, frozen foods, meat, honey, and more. In short, you support your local food system AND increase your winter self-sufficiency at the same time.

Offerings vary each year, but foods you’ll typically find at FYP include:
–Storage crops: onions, potatoes, beets, carrots, and squash
–Pantry staples: oats, flour, quinoa, and other grains
–Meat: chicken, pork, beef, lamb, and duck
–Specialty foods: apple sauce, pickles, and more

All orders will be picked up on Sunday, November 10th from 1-5pm at the Lane Events Center Auditorium. Cash, credit/debit, and EBT/SNAP/food stamps accepted!

This event is put on by the Willamette Farm & Food Coalition with generous support from our sponsors: City of Eugene, Country Financial, Eugene’s Table, Hummingbird Wholesale, and Columbia Bank

Visit http://willamettefarmandfood.org/find-local-food/#fyp or email fillyourpantry@willamettefarmandfood.org for more details

Poultry Processing Facility & Farm TOUR

Join us for our “Second Saturday Stroll” through the farm, bring a mug and we’ll provide the hot coffee and a morning treat! Come see the entire farm with us as the owners John & Geoff take you on a guided tour to meet all the animals. We will talk in depth about our sustainability, methods, and plans. You’ll get to see the entire “farm-to-table” process from chick, to pasture, to processing, to packaging. We’ll also visit all the animals and see how they play a major role in the sustainable cycle on our farm. Cows, pigs, laying hens, broilers, baby chicks, turkeys in the fall, the brooder, the processing facility and more!

CSA Share Fair

Come meet your local farmers and learn about Community Supported Agriculture! Buying a share is an investment in your health, the environment, and the livelihoods of the farmers that produce the kinds of food we want to eat.

Bring your whole family! It’s fun to show your kids where their food comes from. There are also activities for the kids.

InFARMation September 25: Pasture-raised Poultry

Please join us for our next InFARMation at Lagunitas Public House on Tuesday evening, September 25th, from 6-9pm.  Our topic will be Pasture-raised Poultry, and we will get to the bottom of such questions like why pasture-raised poultry costs more, heritage breeds vs. Cornish Cross hens, what the state and federal rules are about chicken processing, why we can only get pasture-raised turkey once a year (and we will have opportunities to sign up for our 2018 Thanksgiving turkey on site!), and why it’s so hard to get pasture-raised chicken and turkey in restaurants.

Our speakers will feature farmers Geoff Scott and John Mathia of Marion Acres Farm.  Their farm story is a fascinating look into what it takes to create a poultry farm from a dream and a vision and a whole lot of hard work.  A. Whole. Lot. Their success story includes starting with 32 broiler chicks just a few years back to building and opening a ODA processing facility on-farm just this summer! They are one of the only local farms providing pasture-raised chicken to Portland restaurants.

Grand Central Bakery strives to provide local and pasture-raised meat to their customers, and has had to face issues of scale, demand, state law and processing issues as they’ve grown from a small cafe & bakery to having ten stores over two states. Piper Davis, co-owner, and Laura Ohm, product director, will give us a behind the scenes look at what sustainable sourcing can and should look like, what the barriers are, and how we as customers can make a difference.

Justin Ashby is meat monger for Flying Fish Company and owner of Tidal Boar Foods, and has worked for several of the higher end groceries in town behind the meat counter. He can speak to us about the challenges for grocery stores in stocking pasture raised meat and about what kinds of questions we should be asking to both find pasture-raised meat by the cut and to encourage grocery stores to offer these kinds of responsibly raised proteins. He has even offered to make a video on how to break down a whole chicken into parts for us.

Doors open at 6pm, speakers start at 6:30. This is a free, all-ages event.  Beer sales will be donated to Friends of Family Farmers.  Please note – food options will be limited: Pasture-raised pork rolls, Spinach and Feta hand pies, quinoa and kale salad. In addition to Lagunitas beer, there will be sodas and water. Parking is on-street, so leave yourselves a bit of extra time for that – folks can be dropped off at the side door on NE 3rd if you’d like. If you would like to volunteer for this or any of our future InFARMations, or if you have any questions, please email Michele@friendsoffamilyfarmers.org.

Save the Date for future InFARMs at Lagunitas Public House: October 9th: Pasture-raised Pork & November 13th: Grass-fed Dairy