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TAKE ROOT Willamette Valley magazine takes you on a trip to local farms and gardens where the freshest ingredients-fruits, vegetables, grains, meats, cheeses, and herbs end up at your nearby farmersí market, your familyís pantry, and the kitchens of some of your favorite restaurants.
In the heart of the Willamette Valley lies a life source worth more than the richest man on earth - SOIL.
It is the beginning of sustainable living and the opportunity for healthy choices for you and your family.
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TAKE ROOT News
New entry-level training available for next generation farmers. New restaurant - Frankie's - keeps it fresh and local. Oregon Century Farm & Century Ranch program announces 2013 awards. Alvadore's 'iconic' one-room schoolhouse to get new life on local farm. Hummingbird Wholesale: Feeding the community for 40 years.
On the Range in Junction City
Certified organic meat, eggs, and raw dairy at Deck Family Farm.
The history of an ancient grain and its future in Oregon. The history of quinoa is long and distant ó and itís adding an Oregon chapter to its pages. Quinoa (keen-wah) was first cultivated between 5000 and 3000 BC in the Andes Mountains by the Incas.
Grass finished meats and family fun at DD Ranch.
Unusual fruit. Zest up your edible garden with persimmons, figs, kiwis and more.
Smoked meat. Where there is smoke- there is flavor. Smoking and curing are age-old methods of preserving meat.
Worms and compost.
In Good Health
Organizing your kitchen for better health.
The power of herbal extracts.
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