Here at Oregon Brineworks we strive to create top quality, organic, lacto-fermented vegetables that contribute to the health and well being of our customers as well as bolstering and contributing to the vitality of our regional food shed. Our main ingredients are sourced from organic farms within our region to make sure our business is interconnected to our regional food system We aim to create absolutely delicious side-dishes, snacks, and condiments that knocks the socks off your taste buds, and just so happen to be ridiculously healthy for you. We have a passion for delicious food and we romanticize the olden days of eating real food before our fast food nation came into full effect. This has led us in the direction of re creating genuine, authentic recipes of fermented foods that have been aiding us in digestion for centuries around the world in many cultures.
A pickle a day keeps the doctor away! Can you believe it? A core belief of integrative nutrition recognizes that digestive dysfunction is at the root of most illnesses. America’s industrialized food culture creates foods that wreak havoc on our bodies and are void of whole nutrition. Through the method of traditional fermentation, we provide a delicious, food based alternative that benefits the digestive health of all people, young to old and healthy to ill. By utilizing the annual production of local organic farmers we can preserve the year’s harvest in a healthy way and allow you to eat that local food throughout the year. We make pickles in the summer when it is our local cucumber season and we make our “Krauts” in the Fall and Winter when cabbage and our root crops are in their prime. This keeps us busy year round and allows us to utilize the freshest, most seasonal ingredients possible so that we can create the highest quality pickles and sauerkrauts available.
Brian and Connie Shaw met while running an organic farm. Their passion for produce, farming and the big outdoors quickly united the duo. Together they continue to hone their life skills, learning what it takes to truely contribute to a community, while also becoming more self-reliant and leaving less of a footprint on the land from which we thrive. Our pursuit of healthy living defines our choices and has led us down this path of creating a natural fermentation business. We are passionate about our quest for creating delicious, healthy foods from produce grown within our region. We created Oregon Brineworks to directly contribute to our regional food system and to provide a reliable outlet for local organic farmers. We want to bolster our food economy and make local foods healthier and more accessible on a year round basis. We live on an organic farm in Hood River Oregon where we grow a plethora of perennial fruit and annual vegetable gardens. Come visit us at our farm or come check out our fermentation operation up in the Hood River Valley. We look forward to sharing our healthy, fermented foods with you all.
Our Farm Team
Hail to the Hardworking Farmer! Here at Oregon Brineworks we source all of our produce from family owned organic farms in Oregon and Washington whenever it is available. We are able to source over 90% of all of our ingredients within a 100 mile radius. We couldn’t be doing what we are doing without the cooperation, hard work and dedication of our hard-working farmers. Hats off and hooray for healthy, delicious, amazing local produce!
Mustard Seed Farm
David and Nancy Brown have been farming in the Newberg/St Paul area since 1965. Their farm has been certified organic since 1991 with more than 80 acres certified now. A wide variety of veggies are available from the farm about 10 months of the year. The Brown’s grow our hot peppers for our hot sauce and some of our cabbage for sauerkraut.
Glory B Farms
“Glory B Farms is nestled in the Grays River Valley just 2 miles from the historic Grays River Covered Bridge. Tom, April and their four daughters live on the Zimmerman Family Farm in Grays River. Tom has been farming since his family moved to the valley in 1976. He started with a small patch behind the house and now plants 10 plus acres in Grays River. Last year we added another 5 acre site in Skamokawa, Washington. Each year we strive to improve our operation. Our hope is to continue to bring you the best organic produce we possibly can.” We thank Tom Zimmerman at Glory B Farm for growing and providing us with our cucumbers, cabbages, turnips, carrots and beets.
This is our home farm in Hood River, located at about 800 ft in elevation in the Hood River Valley. We grow sweet cherries, apples, plums and an assortment of vegetables. We have our humble beginnings here and we are always learning and trying new things.
Siri and Son
Siri and Son is a fourth generation family farm based in Oregon’s beautiful Willamette Valley just outside of lively Portland, Oregon. All their produce is grown with great care to guarantee that each crop is of premium flavor and quality. All vegetables are grown using sustainable farming practices which not only benefits your health but also your environment. Farming has been the Siri way of life for many years. Siri and Son feels that maintaining the connection between consumer and farmer and supporting organic, local, sustainable farms is our best defense for food security. Joe Siri provides us with carrots, beets, green beans, cabbage and turnips.
Gathering Together Farm
“Gathering Together Farm is an enterprise in certified organic vegetable and fruit production that began in 1987. The farm is just south of Philomath, Oregon on Grange Hall Road. The fields are small odd shaped parcels of land, 1 to 5 acres in size, hugging the Mary’s River. All totaled, we farm over 50 acres. Gathering Together is owned by John Eveland and Sally Brewer, husband and wife. In the heat of the summer, there will be over 120 of us working hard to nurture and harvest high-quality food, prepare it for customers, and sell it at market.”
GTF supplies us with some amazing cabbage, beets, turnips and carrots for fermenting!