Join Our Team as a 2016 Farm Intern!

Join Our Team as a 2016 Farm Intern!

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Schoolyard Farm Interns participate in all aspects of running a small-scale production farm. Schoolyard Farms grows over 40 different annual and perennial fruits and vegetables. The produce is grown for a 55-member CSA, Head Start, local grocers and the school cafeteria. The farm internship is designed for first-time urban farmers who are interested in learning farm basics. The internship is a hands-on, physical education. Farm interns will work primarily with the Farm Manager, and are an integral part to the Schoolyard Farms community, working alongside Garden Educators, Summer Camp participants and volunteers.

Time Commitment:

  • April 5th – October 28th, 2016
  • Tuesday thru Friday from 9-4pm*, two days a week will be spent at the Candy Lane Farm and two days at the New Urban Farm
  • *In May and June, Interns must be available on Wednesdays to alternate between an 8am-2pm shift and a 1pm-8pm shift. The 1-8pm shift will take place at the Moreland Farmers Market.

Responsibilities:

  • Field work: Schoolyard Farms does most of their farming by hand. This includes seeding, planting, weeding, harvesting, bed preparations, watering, trellising, washing and packing produce
  • Small machine maintenance and operation, including weed whackers, mowers and tillers
  • General farm maintenance: Tool and equipment care
  • Produce sales and customer interaction

Qualifications:

  • Must pass a criminal background check
  • Demonstrated experience with some farming and gardening
  • Physical fitness and ability to lift 50 lbs.
  • Positive, can-do attitude
  • Self-motivated: Farm work requires physical and mental endurance, and farm days are spent outside in any weather
  • Flexible: Farm work is dynamic, interns must be able to shift gears quickly and efficiently
  • Collaborative: Farm interns must be comfortable working as a team

Benefits:

  • $500 monthly stipend
  • College credits (check with your school)
  • Hands-on training in small-scale, sustainable farming practices
  • One CSA share (June-October)

How to Apply:
Please submit a resume and cover letter answering the following questions: (1) Why do you want to participate in a farming internship at Schoolyard Farms? (2) What prior experience do you have with farming and/or gardening? (3) What experience do you have with physical work? (4) What three attributes would co-workers, family and friends all agree that you possess? to Schoolyard Farms’ Executive Director, Courtney Leeds, at courtney@schoolyardfarms.org by 5:00pm on Friday, February 26th, 2016.

Schoolyard Farms provides equal employment opportunity for all persons regardless of race, color, religion, national origin, marital status, political affiliation, affectional orientation or gender identity, status with regard to public assistance, disability, sex, or age.

About Schoolyard Farms:
Schoolyard Farms (SYF) is a nonprofit that creates healthier communities by teaching about and growing food on underused schoolyards. Since its founding in 2012, Schoolyard Farms has partnered with Candy Lane Elementary to manage and cultivate one-acre of the schoolyard; integrated the farm into 300 students’ classroom lessons weekly while teaching them where food comes from and how to grow it; hosted farm-based summer camp for 1ts-6th graders; grown over 3,000 lbs. of produce for 35 CSA members, Head Start and the Farmers Market, each year; and built community partnerships with organizations like the Clackamas County Juvenile Department and the Soil and Water Conservation District. This year, SYF is growing to its second site, New Urban High School, and is looking for dedicated people to join the team.

Join Our Team as a Farm Manager!

Join Our Team as a Farm Manager!

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Schoolyard Farms (SYF) is seeking a Farm Manager (FM) for the 2016 growing season. The FM is responsible for all agricultural operations for Schoolyard Farms at Candy Lane Elementary and New Urban High School, as well as facilitating community involvement on the land and maintaining an aesthetic of an educational farm. This job balances running a small production farm and incorporating various educational and empowerment objectives. The FM works closely with the Executive Director, Education Coordinator and Interns to meet production and educational objectives. The FM should be deeply committed to sustainable agriculture and food justice and energized by personal interactions and social change. This position requires organization, vision, patience, energy, delegation abilities, and good humor!

Farm Manager Responsibilities:

  • Develops the farm plan utilizing intensive, small plot growing techniques
  • Manages schoolyard farms for production and educational purposes, working closely with the Lead Education Coordinator
  • Manages farm team interns/volunteers to carry out all farm operations including harvest processing and packaging
  • Maintenance of accurate records of all farm activities
  • Engages and represents SYF to the school and community at large
  • Ensures opportunities for integration of teaching and learning into all components of the farms
  • Coordinates SYF’s CSA program and communicates effectively with all of the members
  • Continues to develop and grow SYF’s produce sales to restaurants, grocery stores and other small vendors

Preferred Qualifications:

  • Minimum 3 years of sustainable farming experience, with at least 1 year in a leadership role
  • Teaching experience required: formal or informal
  • Demonstrated experience in farm record keeping and crop planning
  • Experience managing staff, with particular experience supporting and engaging high school aged youths
  • Ability to manage multiple projects with limited supervision, self-motivated
  • Organized, team oriented, dedicated
  • Excellent public relations and communications skills; interpersonal, written, and oral
  • Valid driver’s license and will pass a criminal record check
  • Be in excellent physical condition and be able to lift 50 lbs and able to work in all weather conditions
  • Proficient computer skills, strongly skilled in Excel
  • Access to a computer and smartphone
  • Access to a truck, van or SUV for transporting farm produce and supplies

Position Details:

  • Begins February 15th
  • This is a year round position with an average of 40 hrs / week, must be available to work some weekends and occasional evenings
  • Hourly rate: $13
  • Mileage will be reimbursed at the IRS rate of 54 cents per mile

How to Apply:
E-mail a short cover letter and resume, including three references, to courtney@schoolyardfarms.org with your name and the name of the job position in the subject.

Applications must be received no later than January 29th, 2016. Interviews will begin the first week of February.

We regret that due to the high volume of applicants only those selected for interviews will be contacted.

Schoolyard Farms provides equal employment opportunity for all persons regardless of race, color, religion, national origin, marital status, political affiliation, affectional orientation or gender identity, status with regard to public assistance, disability, sex, or age.

About Schoolyard Farms:
Schoolyard Farms (SYF) is a nonprofit that creates healthier communities by teaching about and growing food on underused schoolyards. Since its founding in 2012, Schoolyard Farms has partnered with Candy Lane Elementary to manage and cultivate one-acre of the schoolyard; integrated the farm into 300 students’ classroom lessons weekly while teaching them where food comes from and how to grow it; hosted farm-based summer camp for 1ts-6th graders; grown over 3,000 lbs. of produce for 35 CSA members, Head Start and the Farmers Market, each year; and built community partnerships with organizations like the Clackamas County Juvenile Department and the Soil and Water Conservation District. This year, SYF is growing to its second site, New Urban High School, and is looking for dedicated people to join the team.

Join Our Team as a Volunteer Coordinator!

Join Our Team as a Volunteer Coordinator!
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Schoolyard Farms (SYF) is seeking a Volunteer Coordinator who will be hired as an independent contractor reporting to the Education Coordinator. The objective of the Volunteer Coordinator is to collaborate with SYF staff, SYF board members, local businesses and other partner organizations in recruiting, orienting, training and tracking volunteers for our educational programs. Specifically, the Volunteer Coordinator will help with volunteer coordination for our new Field Trip program and help SYF establish best practices around volunteer recruitment and retention.

Volunteer Coordinator Responsibilities:

  • Recruits and coordinates volunteer farm educators leading 5th and 6th grade field trip participants in hands-on learning stations
  • Collaborates with SYF Exec. Director and SYF staff to establish and support volunteer coordination systems for Schoolyard Farms programming, overall
  • Organizes and coordinates volunteer outreach and recruitment activities
  • Promptly responds to parties interested in volunteering and assists in volunteer placement
  • Co-designs volunteer manuals, orientation and training sessions with SYF staff
  • Attends and assists farm field trips this Spring in support of volunteer farm educators
  • Establishes and updates a database tracking volunteer activities/hours for all programs
  • Maintains volunteer records and prepares database reports informing program evaluation
  • Contributes to a safe, inclusive, diverse and fun learning community at Schoolyard Farms

Required Qualifications:

  • Must pass a criminal background check
  • BA Degree or current undergraduate student pursuing relevant major/ academic goals
  • Demonstrated experience and passion for organizing and coordinating volunteer programs and events
  • Experience and passion for community and service with diverse participants
  • Effective written and verbal communication skills promoting community connection
  • Demonstrated skill using MS Office, email software, and social media communication
  • Observant, well-organized and detail-oriented problem solver
  • Enthusiasm for working with a young, rapidly growing nonprofit organization
  • Ability to work remotely, access to a computer
  • Ability to work flexible schedule including some evenings and weekends

Preferred Qualifications:

  • Active and connected member of Oregon City, Milwaukie, Jennings Lodge, and /or Oak Grove communities
  • Active and connected community member of Oregon City School District and/or North Clackamas School District
  • Experience or interest in leading community, adult, or informal K-12 education programs
  • Experience or interest for farming, gardening, and outdoor education in the Pacific Northwest
  • Bilingual/bicultural applicants are encouraged to apply
  • Ability to speak and write Spanish
  • Food Handler’s Card, OLCC Card, CPR Certification
  • Ability to provide own transportation to and from outreach events, farm site

Position Details:

  • This is a contract position with flexible hours between now and June, 2016
  • Compensation: 80 hours available at $20/hour
  • Hours will fluctuate each week, though there will be an average of 5 hours of work per week
  • Begins immediately
  • Recruitment and training of volunteer farm educators will begin in January 2016, farm field trips begin in March 2016 and conclude by June 2016
  • Mileage will be reimbursed at the IRS rate of 54 cents per mile

How to Apply:
Email a resume with 3 references and cover letter describing your experience coordinating volunteers to Brooke Hieserich at brooke@schoolyardfarms.org with your name and the name of the job position in the subject.

Applications will be received on a rolling basis until the position is filled. You will be contacted for an interview shortly after receiving your application, should you be selected.

We regret that due to the high volume of applicants only those selected for interviews will be contacted.

Schoolyard Farms provides equal employment opportunity for all persons regardless of race, color, religion, national origin, marital status, political affiliation, affectional orientation or gender identity, status with regard to public assistance, disability, sex, or age.

About Schoolyard Farms:
Schoolyard Farms is a 501(c)3 organization dedicated to creating healthier communities by teaching kids how to grow nutritious food that goes from their schoolyard to their plate. We build mini-production farms on underused schoolyards that act as outdoor classrooms for schools in the community. We are seeking a Volunteer Coordinator to help establish and support our Schoolyard Farms Stewards Field Trip Program for 5th and 6th grade students this Spring as well as volunteer engagement, overall.

Final Week of CSA! October 26 – October 30

Final Week of CSA! October 26 – October 30

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In your share this week:

A Leek

Delicata Squash

An assortment of Striped Student, Chad’s Ford Green, Cobra, Skykomish, Sungold and Helsing Junction Blue tomatoes

Fennel

Carrots

Beets

 

Jean-Georges Vongerichten’s Squash on Toast:

Ingredients:

1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash (Delicata, Red Kuri, etc.), peeled, seeded and cut into pieces 1/8- to 1/4-inch thick
¾ cup extra-virgin olive oil
½ teaspoon dried chile flakes, more to taste
3 teaspoons kosher salt
1 yellow onion, peeled and thinly sliced
¼ cup apple cider vinegar
¼ cup maple syrup
4 slices country bread, 1-inch thick
½ cup ricotta, goat cheese, feta or mascarpone
Coarse salt
4 tablespoons chopped mint

Directions:

Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.

Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.

Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.

Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.

Read more here.
 

19th Week of CSA: October 19 – October 23

19th Week of CSA: October 19 – October 23

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In your share this week:

Spinach

A Leek

Red Kuri or Acorn Squash

Snap Peas

An assortment of Striped Student, Chad’s Ford Green, Cobra, Skykomish, Sungold and Helsing Junction Blue tomatoes

 

Red Kuri or Acorn Squash Soup:

Ingredients:

1 1/2 pounds red kuri or acorn squash, peeled and cut into 1-inch cubes (3 cups)
1/2 medium onion, coarsely chopped
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 tablespoon unsalted butter
Chopped toasted pecans and small marjoram leaves, for garnish

Directions:

Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.

Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.

Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.

Read more here.
 

18th Week of CSA: October 12 – October 16

18th Week of CSA: October 12 – October 16

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In your share this week:

Beets

A Leek

Fennel

Chard

Sunchokes (aka Jerusalem Artichokes)

Snap Peas

 

Jerusalem Artichoke Gratin:

Ingredients:

1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
3 cups milk
8 ounces creme fraiche
2 tablespoons freshly squeezed lemon juice
1 cup grated Gruyere cheese
1 tablespoon minced fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
5 ounces shallots, peeled and sliced thinly
5 ounces peeled chestnuts, halved lengthwise
4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)

Directions:

In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.

Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.

Read more here.
 

17th Week of CSA: October 5 – October 9

17th Week of CSA: October 5 – October 9

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In your share this week:

A Leek

Head Lettuce

Radishes

Jimmie Nardello and Poblano Peppers

Beets

Assortment of Helsing Junction Blue, Claro Verde, Chad’s Ford Green, Striped Student, Sungold and Cobra tomatoes

Parsley

 

Leek and Brie Bruschetta:

Ingredients:

2 tablespoons olive oil, plus more for drizzling
6 medium leeks, (about 2 1/4 pounds), whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
4 large slices (1/2 inch thick) hearty country bread
8 ounces Brie cheese, thinly sliced
2 plum tomatoes, thinly sliced crosswise

Directions:

Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.

Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.

Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.

Read more here.
 

16th Week of CSA: September 28 – October 2

16th Week of CSA: September 28 – October 2

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In your share this week:

Spinach

Carrots

Assortment of Helsing Junction Blue, Claro Verde, Chad’s Ford Green, Striped Student, Sungold and Cobra tomatoes

Lettuce

A Leek

Jimmie Nardello Peppers

 

SHAVED CARROT SALAD WITH PISTACHIO AND POMEGRANATE VINAIGRETTE:

Ingredients:

1 lb peeled carrots ( multi colored are very pretty, but orange are fine too.)
3 T pomegranate vinegar ( or substitute 2 T red wine vinegar)
2 T olive oil
½ tsp salt
Cracked pepper
1 tsp sugar
¼ C chopped roasted pistachios
¼ C chopped fresh mint
¼ C chopped chives or scallions
Sprinkling of toasted Caraway Seeds or Cumin Seeds( optional, but delicious!)

Directions:

Peel the carrots. Using a vegetable peeler, shave each carrot into long paper thin strips. Place carrot shavings into a medium bowl. Add the rest of the ingredients and toss well to coat. Chill until ready to serve.

Read more here.
 

15th Week of CSA: September 21 – September 25

15th Week of CSA: September 21 – September 25

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In your share this week:

Beets

Jimmy Nardello Peppers

Rainbow Chard

Green Beans (or Eggplant in Thursday’s share)

A Leek

Parsley

 

Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese:

Ingredients:

1 medium chioggia beet, sliced
1 medium golden beet, sliced
2 ounces goat cheese
2 tablespoons raw cashews
Parsely pesto to taste

Directions:

Prepare the parsley pesto according to instructions.

Wash the beets and peel them.

Using a mandolin slicer, thinly slice the beets and arrange them on a plate.

Sprinkle on the goat cheese and cashew pieces. Drizzle desired amount of parsley pesto over everything.

Serve alongside your favorite entre.

Read more here.
 

14th Week of CSA: September 14 – September 18

14th Week of CSA: September 14 – September 18

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In your share this week:

Baby mustard greens (a mix of Golden Frills, Ruby Streaks and Tatsoi): add lettuce for a salad or use them as braising greens

A tomato sampler of Striped Student, Chads Ford Green, Helsing Junction Blue, Sungold, Claro Verde and Cobra tomatoes

Radishes

A Leek

Basil

Purple Pole Beans

 

Radish Sandwiches With Butter And Salt:

Ingredients:

1 baguette
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons flaky sea salt, like Maldon
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful of mustard greens
1 teaspoon finely minced fresh garden herbs, like chives or tarragon

Directions:

Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the mustard greens on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.

Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.

Read more here.