Member of Edible Communities edible CENTRAL OREGON SUMMER 2026 Volume 1 / no. 1 Celebrating Local Food, Drink & Farms Season by Season ™
6 IN SEASON 8 FOR THE LOVE OF EARTH The menu at Amaterra Kitchen + Social Club reflects Central Oregon terroir 10 GREEN WITCH NEXT DOOR Laura Parker uses herbalism to heal what ails us FARMERS MARKET ROUNDUP 12 Farmers Market Guide 14 Farm and Produce Stands 15 EAT WELL, DO GOOD Central Oregon Locavore helps customers shop local year-round 16 MARKET LOWDOWN Ann Pistacchi-Peck on what sets Central Oregon farmers markets apart 18 FARMER SPOTLIGHT: SUNGROUNDED FARM Get to know your farmers and find out what they’re cooking with this season FEATURES 20 STRIKING THE RIGHT CHORD How Carys Wilkins and Benji Nagel of Mahonia Gardens balance farming, family, and a creative life 26 GARDENING THE HIGH DESERT Patience, plots, and community RECIPES 29 Vietnamese vermicelli (bún) bowl 30 Pavlova with blackberries and ricotta whipped cream 32 Honey lavender lemonade SUMMER 2026 Volume 1 / no. 1 8 26 29 On the cover: Pavlova with blackberries and ricotta whipped cream See recipe page 30. Photo by Cait Pearson
2 | SUMMER 2026 EDIBLE CENTRAL OREGON We believe everyone deserves good food, and we celebrate our region's farmers, ranchers, and food producers who nourish our community each day. Scan the QR code to learn more about our work connecting people, farms, and food. Where flavor is central to the heart. Baked goods from The Sparrow Bakery
ediblecentraloregon.com | 3 PUBLISHER & EDITOR IN CHIEF Rebekah Altman DESIGNER Bruce Cole COPY EDITOR Doug Adrianson WEBSITE DESIGN Mary Ogle CONTACT US Edible Central Oregon 320 SW Century Dr., Ste. 405 PMB 202 Bend, OR 97702 info@ediblecentraloregon.com ADVERTISE For advertising opportunities, please contact advertising@ediblecentraloregon.com. SUBSCRIBE Edible Central Oregon publishes seasonally, four times per year. We are an advertising- and subscriber-supported publication, locally and independently owned and operated, and a member of Edible Communities, Inc. Distribution is throughout Crook, Deschutes, and Jefferson counties and the Confederated Tribes of Warm Springs. Subscriptions begin at $40 annually at ediblecentraloregon.com. We make every effort to avoid errors, misspellings, and omissions. If an error comes to your attention, please accept our sincerest apologies and notify us. Thank you! No part of this publication may be used without the permission of the publisher. © 2026 A Bigger Pie, LLC. All rights reserved. edible CENTRAL OREGON Alia Boettcher is a sophomore at Summit High School. As an artist, she takes inspiration from nature, fashion, and street art, using bold color as a way of expressing herself. She loves art forms that allow her to manipulate imagery beyond the everyday. Christine Boyle’s writing invites readers to pay attention to the beauty and abundance of local food in Central Oregon, cultivating a sense of place through seasonality and cultural context. She draws from her experience as a farmer, herbalist, and food access and agricultural support coordinator for the High Desert Food & Farm Alliance. Her work centers on tending the land, deepening community relationships, and advancing equitable food systems rooted in care and long-term ecological resilience. Haley Jane Fukumoto takes photos and makes wine. She publishes an annual food and arts journal called Oden Annual. Cait Pearson is a Bend-based photographer, writer, and storyteller specializing in editorial food and lifestyle imagery. Her work blends documentary-style storytelling with an eye for atmosphere, human connection, and the small details that make a place feel alive. When she’s not shooting, she’s likely devouring a good meal with friends, reading, or planning her next adventure with her dog, Wyatt. Megan Westerberg is a writer, recipe developer, and sustainable agriculture professional focused on resilient food systems. When she isn’t tending her homestead, she can be found volunteering at local farms and learning about the unique challenges of high desert cultivation. CONTRIBUTORS
4 | SUMMER 2026 EDIBLE CENTRAL OREGON Welcome to the first issue of Edible Central Oregon. Launching in the summer feels perfect for a magazine guided by the seasons—we dreamt and planned through the winter, planted seeds and watered all spring, and now bring this offering to you at peak ripeness, ready for you to enjoy. We are the newest of about 75 locally owned and operated Edible magazines across the U.S. and Canada, each focused on celebrating and championing its distinctive local food scene. If you produce food or beverages in Central Oregon—or simply enjoy consuming them—we’re here for you. I feel so fortunate to be creating Central Oregon’s first Edible, my dream since moving to Bend in 2016. I’m also elated to return to publishing after a long-ago stint as editor for a regional quarterly magazine in Santa Barbara, CA. Magazines have a unique ability to connect people with businesses and organizations that align with their values, with limitless potential to move beyond the transactional into lasting and authentic relationships. Helping to make those introductions is endlessly exciting to me. And yes, print does matter: Studies show that reading on paper has a much more lasting impact, engaging spatial memory and utilizing more of the senses, than what we absorb digitally. For a publication about producing and enjoying food—elementally physical acts—it seems only fitting. To quote Oscar Wilde: “Nothing can cure the soul but the senses, just as nothing can cure the senses but the soul.” With each issue, we strive to feed your soul as much as your body. Part of what makes the Edible world so special is that we cover the scene behind the scenes with the people who nourish us and bring our region’s flavors to life. As you turn these pages (grab a beverage, take your time), I hope you see faces familiar and soon-to-be familiar, learn something new, try out a recipe or two, and fall deeply in love with our culinary community. At Edible Central Oregon, we believe understanding where our food comes from is not a luxury but rather the connective tissue of a thriving and just community. Before my passion for local food systems was a simple love of food: As a toddler, I apparently sang a spontaneous song of appreciation at dinner that went something like: “Hoppa, hoppa food’a, when she gets alive!” I’ve been in pursuit of my next delicious meal ever since. To each of you who has helped bring this vision to life with your knowledge, introductions, cheerleading, and support—thank you, thank you, thank you. Here’s to deliciousness, —Rebekah Altman FOLLOW US! @ediblecentraloregon @ediblecentraloregon ediblecentraloregon.com From the Editor Photo by Jen Lee Photography
ediblecentraloregon.com | 5 SUNRIVER SATURDAY MARKET FOURTH ANNUAL Saturday: May 30 June 27 July 26 Aug. 29 Sept. 26 9 am to 1 pm at SHARC, 57250 Overlook Road, Sunriver The market is hosted by the Sunriver Area Chamber of Commerce 1005 NW Galveston Ave | 541.241.2727 | bosabend.com Regional Italian and French specialties. Housemade pasta. Seasonally driven cuisine with the best local ingredients from the Pacific Northwest. We’re giving away one gold bar. Every month. All year long. Foode Flash card members are automatically entered, and we’re also matching donations up to $100,000 to fight hunger in Central Oregon. 50 years of good food and good neighbors— worth celebrating, worth passing on. Employee-Owned. Community-Grown. Proudly Local for 50 Years. Yes, It’s Real Gold. And Yes, You Could Win One.* *No purchase necessary. Must be 18 or older. See in-store or online for official rules. BEND REDMOND SISTERS & TERREBONNE CommunityGrown, Solid Gold. Cel ebrati ng 50 Years of Local ! In 2026, we’re celebrating 50 years of serving Central Oregon!
6 | SUMMER 2026 EDIBLE CENTRAL OREGON Summer crops in Central Oregon start to appear in June, and quickly accelerate through the hot months until we are surrounded by their abundance. Throughout this time, every week at the farmers market is unique—a new and ever more varied explosion of colors and flavors. In June, the early season brings the first tender greens: lettuce, spinach, kale, Swiss chard, arugula, and bok choy, alongside roots like radishes, turnips, and the first flush of beets and carrots. Early season graces us with sweet treats like fresh peas, rhubarb, and strawberries. These are crops that can tolerate early cold snaps, grow rapidly, and are often sheltered in greenhouses to give them an early start; by the time they reach the market in June, farmers have already been tending them for a month or more, and it’s an incredible feeling to finally see them go home in someone’s bag. By July, larger field crops like broccoli, cauliflower, and cabbage fill the bins, while garlic scapes and fresh herbs like basil and parsley hint at what’s to come. This is an exciting moment, when the harvest is feeling full, and our whole diets can effortlessly come from the soil around us, and yet it feels like something new is ripening every day. Throughout July, berries weigh down their branches, tomatoes and peppers begin to blush, cucumbers and zucchinis fill the shade beneath their leaves, and the early peas give way to beans and melons. Come August—“abundant August,” as farmers say—it’s a feast: On top of everything, we’re also starting to snap off fresh ears of sweet corn and taste the heat of hot peppers. By now, beets have grown enormous, bright juicy heads peeking out of the soil, and storage varieties of potatoes, carrots, and beets, parsnips, onions, leeks, garlic, and cabbage are nearly ready, promising nourishment deep into the colder months. Few things capture the spirit of summer like a meal sourced entirely from the farmers market. Roots at Heart’s Farmers Market Salad does just that—a crisp mix of cucumbers, cherry tomatoes, fennel, radishes, and cilantro. This salad is a taste of Central Oregon’s summer season at its peak. In Season was created in partnership with High Desert Food & Farm Alliance (HDFFA). HDFFA is a nonprofit organization that supports a healthy and thriving food and farm network in Central Oregon through education, collaboration, and inclusion. Founded in 2010, its programs include the High Desert Food Trail, food access programs, agricultural support, and community education—all with the aim of building a prosperous food and farm network with equitable access for all Central Oregonians. hdffa.org IN SEASON Words by Christine Boyle
ediblecentraloregon.com | 7 Illustration by Nataliia SERVINGS: 4 PREP TIME: 15 minutes TOTAL TIME: 15 minutes INGREDIENTS 4–5 cups microgreens (or a mix of microgreens and baby greens) 4 radishes, thinly sliced ¼ cup chopped cilantro ¼ cup toasted pumpkin seeds (pepitas) or sunflower seeds 1 cup diced cucumber ½ cup thinly sliced fennel DRESSING: 3 tablespoons lime juice 2 tablespoons olive oil or avocado oil ½ teaspoon ground cumin ¾ teaspoon sea salt ¼ teaspoon black pepper OPTIONAL ADD-INS & SWAPS: 1 cup cherry tomatoes, halved Pinch of chili flakes ½ jalapeño, thinly sliced OPTIONAL PROTEIN ADD-INS: Eggs: 2–4 eggs (soft-boil 7–8 minutes or hard-boil 10–12 minutes; peel and slice or chop before serving) Chicken: 1 cup shredded cooked chicken INSTRUCTIONS If using eggs: soft-boil them for 7–8 minutes or hard-boil them for 10–12 minutes, then peel and set aside to cool. Add microgreens, radish, cilantro, seeds, cucumber, fennel, and any optional veggies (like tomatoes) to a large bowl. In a small bowl, whisk the dressing ingredients: lime juice, oil, cumin, salt, and pepper. Drizzle dressing over the salad and toss gently. If using chicken: Add it now and toss gently to combine. If using eggs: Slice or chop and place on top right before serving. Taste and adjust salt or lime juice. Roots at Heart Nutrition believes that health is for everyone. Their bilingual services include holistic nutritional therapy and professional chef services that emphasize local, organic ingredients. With the power of nourishing foods, herbs, and mindful living, they help clients achieve wellness in a way that’s accessible, joyful, and sustainable. 541-241-6529; rootsatheart.com FARMERS MARKET SALAD By Roots at Heart Nutrition Illustration by Nataliia Shelyaga/Adobe Stock
8 | SUMMER 2026 EDIBLE CENTRAL OREGON Central Oregon’s ever-growing wine scene has something for everyone. But if you’re seeking a community where your wine experience is matched by a powerhouse menu drawing on local ingredients, Amaterra Kitchen + Social Club is the spot. The second location for the Portland West Hills winery, located in downtown Bend on the corner of Bond and Minnesota streets in the former Domaine Serene location (an antique shop before that), is a gorgeous, modern space with as much substance as style. Meaning “for the love of the Earth,” Amaterra takes its responsibility toward the soil seriously, in both the vineyard and the kitchen. This suits Executive Chef Jeff Kelly perfectly. Kelly joined Amaterra with a luminous resume that includes working under James Beard Award–winning chef Jeffrey Buben in Washington, DC; helping to prepare White House dinners with the White House executive chef; and opening lauded Stella’s Southern Brasserie in Greenville, NC, as executive chef. Incorporating seasonal ingredients that can be sourced locally is crucial to Kelly; with that goal in mind, he now works directly with Sungrounded Farm for peak produce. The partnership began with Kelly heading to the Wednesday farmers market in Brooks Alley every week to pick up what he needed for the restaurant. As he and Sungrounded co-owner Ashley Thompson began getting to know each other from those regular visits, “the relationship really grew naturally from there,” he says. “Coming from the farmers market scene in Eugene, where it is commonplace for chefs to shop the market for their restaurant specials for the week, it is something that we were sorely missing here in Central Oregon,” says Sungrounded co-owner Caleb Thompson. “We encourage more chefs to come on out to the market and see what the growers in the region have to offer.” According to Kelly, building a seasonal menu requires balancing not only what’s growing but also adjusting to what the farms actually have available. “The goal is to stay flexible and let the ingredients lead,” he says. FOR THE LOVE OF EARTH The menu at Amaterra Kitchen + Social Club reflects Central Oregon terroir Photo by John Valls/Amaterra Kitchen + Social Club Photo by John Valls/Amaterra Kitchen + Social Club
ediblecentraloregon.com | 9 “The farmers are already working incredibly hard, so I don’t like to add extra pressure by asking them to grow specific items just for us. I’m happy to work with what they’re growing and what’s at its best.” Last summer, that included a seasonal succotash of fava beans, spring peas, field peas, bell peppers, and corn with basil cream, with many ingredients direct from the farm. Why does this all matter? “Sourcing locally is about staying connected to the seasons and the people behind the ingredients,” says Kelly. “It keeps the food as fresh as can be, and it lets us build real relationships with the growers and producers we work with. For me, it is about cooking with intention, so that every dish reflects both quality and place.” Executive Chef Jeff Kelly (left) enjoys the opportunity to develop his menu alongside acclaimed Amaterra wine. Above: local seasonal ingredients shine. 1017 NE 2nd St. Bend Somewheregreen.com Wed-Mon 10a:6p The World’s first plant shoppe and theater! Pottery. Plants. Jewelry. Home Goods. Oddities. Soils. Workshops Amaterra Kitchen + Social Club 909 NW Bond St., 541-246-326 amaterrawines.com/bend e Photo by Ali Murray/Amaterra Kitchen + Social Club
10 | SUMMER 2026 EDIBLE CENTRAL OREGON Many of us have formative experiences at age 18. For Bend native Laura Parker, hers sent her on an exploration that has become part of her life’s work. Seeking relief from an ear infection, she was prescribed painkillers that made her violently ill. She began to wonder what remedies she could find in nature, and she has been working with plants ever since as founder of Green Witch Next Door. What are your primary offerings? My main focus is empowering girls and women through the Wise Woman tradition, especially through the lens of Wise Woman herbalism, which focuses on nourishment as a main path to healing and wholeness. I teach herbal classes, herbal mentorships, herbal fertility, and prenatal and postnatal classes. This year, I am offering an herbal teen apprenticeship. I also do herbal consultations, working one-on-one with specific health issues, both acute and chronic, and I help people find ways to add more nourishment from plants to ease or heal the problem. I not only love to wild forage for food that grows around us, I also love sourcing food from local farmers and then offering a small picnic in the middle of a class to help connect the community with where their food comes from. I think people are much more likely to change the way they think about food when they are eating something delectable and nourishing that has been prepared with creativity and love. What do you most enjoy about what you do? I love that the homesteading and herbalism communities are embedded in a way of life that nourishes everything a person could possibly want: organic foods, connection with nature, medicine that we can make ourselves. I have so much less anxiety about sickness because I can make the remedies myself, the plants are a part of my community, and they are always there for me. I dig roots out of the dirt in the sunshine or the rain; it is common for me to do things like move snow off of a sage bush at 2am to pick its leaves for a cup of tea to give to a coughing kid. The cough stops, I go back to sleep, and it’s like magic. The word witch has a loaded history. How are you reclaiming this lineage? The witch is a powerful female archetype. Before she was demonized and turned into a scary Halloween character, the witch represented the power of nourishment, healing, and midwifery. GREEN WITCH NEXT DOOR Laura Parker uses herbalism to heal what ails us Photo courtesy of Green Witch Next Door
ediblecentraloregon.com | 11 Witches understood how to identify plants and prepare them into effective remedies to help people heal. They also guided women with fertility, childbirth, and abortion. The oppression and elimination of witches goes hand-in-hand with the suppression of female power. The Green Witch archetype is particularly fluent in plant medicine. As a green witch, I practice other witchy things like tarot reading, reflexology, and storytelling, but the foundation of my work is built upon nourishment and is grounded in the wisdom of the plants. What is a common issue you see in the summer and how do you alleviate it? I have three teenage boys, so gashes and wounds are common in the summer. One of my favorite go-to herbs for summer season is yarrow (Achillea millefolium). Yarrow is antiseptic and astringent, so it is an incredible wound healer. It not only keeps a wound clean of bacteria, but also helps to tighten and mend the broken tissue. FRESH YARROW POULTICE: Pick yarrow flower or leaf (look for the native white variety because the colorful garden versions are more closely related to tansy). Chew the leaf or flower until you have a wet mound of plant material, then place on your owie. YARROW TINCTURE: Use 100-proof vodka. Pick the flowering tops and leaves of yarrow in late June or early July and fill a jar, adding vodka to the top. Label and let it brew for six weeks away from sunlight. Strain. Uses include: aftershave, face spray to clear acne, tick and mosquito repellent (reapply often), antiseptic. Yarrow stops bleeding, so keep it nearby in the kitchen for knife mishaps. Use on a toothbrush slightly diluted as a wonderful tooth and gum wash. Dilute in water and use as a mouthwash anytime, especially after dental work. e Photo: Adobe Stock greenwitchnextdoor.com
12 | SUMMER 2026 EDIBLE CENTRAL OREGON CENTRAL OREGON FARMERS MARKET GUIDE Crook, Deschutes, Jefferson counties and the Confederated Tribes of Warm Springs 1. CROP Farmers Market – Prineville Saturdays, June–September, 9am–1pm Stryker Park, NE 4th St. and Elm St. cropfarmersmarket.org FDNP 2. Central Oregon Fill Your Pantry – Redmond Saturday, November 7, 11am–3pm Deschutes County Fair & Expo Center 3800 SW Airport Way centraloregonfillyourpantry.com SNAP/EBT, DUFB, Protein Perks, FDNP 3. Redmond Farmers Market – Redmond Fridays, May–August, 3–7pm (no market July 31) Centennial Park, 725 SW Evergreen Ave. redmondoregonfarmersmarket.org SNAP/EBT 4. Warm Springs Outdoor Market – Warm Springs Thursdays, June 18–September 10, 10:30am–2pm OSU Extension Service Warm Springs Campus Pavilion 1110 Wasco St. 541-553-1968 sue.matters@wstribes.org 5. Madras Saturday Market – Madras Saturdays, May 9–September 5, 9am–2pm Sahalee Park, 99 SE 7th St. saturdaymarketmadras.com 6. Bend Farmers Market – Bend Wednesdays, May 6–October 14,11am–3pm NW Brooks Alley bendfarmersmarket.com SNAP/EBT, DUFB, Veggie Rx, Protein Perks, FDNP 7. Central Oregon Locavore – Bend Daily, year-round, 10am–7pm 1841 NE 3rd St. centraloregonlocavore.org SNAP/EBT, DUFB, Veggie Rx, FDNP 8. Elevation Farmers Market – Bend Fridays, May–October, 3–7pm 61334 S. Hwy 97 elevationfarmersmarket.com 9. Northwest Crossing Saturday Farmers Market – Bend Saturdays, May 30–September 26, 10am–2pm Northwest Crossing Dr. nwxfarmersmarket.com 10. Worthy Farmers Market – Bend Sundays, April 26–June 14, 10am–2pm 95 NE Bellevue Dr. worthybrewing.com 11. Sisters Farmers Market – Sisters Sundays, June 7–October 25, 10am–2pm Fir Street Park, 150 N. Fir St. sistersfarmersmarket.com SNAP/EBT, DUFB, FDNP 12. Sunriver Resort Farmers Market – Sunriver Thursdays, May 21–September 3, 10am–2pm The Backyard, 17600 Center Dr. sunriverresort.com/blog/sunriver-resort-farmers-market 13. Sunriver Saturday Market – Sunriver Last Saturday of the month, May–September, 9am–1pm SHARC, 57250 Overlook Rd. sunriverchamber.com/2026/04/23/2026-sunriver-saturday-market 14. Market Day La Pine – La Pine Second Saturday of the month, May–October, 10am–2pm Frontier Heritage Park, 16405 1st St. marketdaylapine.com Farmers Market Guide sponsored by American Farmland Trust
ediblecentraloregon.com | 13 Scan to vote for a local Central Oregon farmers market to be recognized in America’s Farmers Market Celebration™ AFMC raises awareness of the essential markets like those listed here making a difference for farmers, ranchers, and communities. From August 1–September 30 you can vote for your favorite market to help them earn national recognition and prizes! Learn more at markets.farmland.org. Benefits and details for each farmers market are subject to change. Please check websites before visiting. Map by Alia Boettcher
14 | SUMMER 2026 EDIBLE CENTRAL OREGON Windy Acres Dairy Farm – Prineville Year-round, daily, 7am–5pm 3320 NW Stahancyk Ln. windyacresdairy.com Schoolhouse Produce & Provisions – Redmond Year-round, visit website for hours 1430 SW Highland Ave. schoolhouseproduce.com Paradise Produce – Madras Daily, May–October, 7am–7pm 6651 N. Adams Dr. paradiseproduce2012@yahoo.com Fields Farm – Bend Daily, May–November, 10am–7pm 61915 Pettigrew Rd. fields.farm The Broken Plow – Bend Daily, May–September, 7am–7pm; Friday–Monday, October–April, sunup to sundown 62860 Eagle Rd. thebrokenplow.com Paradise Produce – Bend Daily, May–October, Monday–Saturday 10am–6pm; Sunday 10am–5pm 1234 NW Galveston Ave. paradiseproducestand.com Root Down Acres Farm Stand – Bend Daily, June–October, 8am–8pm 22222 Erickson Rd. rootdownacresbend.com Well Rooted Produce – Bend Daily, year-round, 8am–7pm 20377 Swalley Rd. wellrootedproduce.co Rainshadow Organics – Sisters Year-round, Fridays 9am–3pm, Saturdays 11am–5pm 71290 Holmes Rd. rainshadoworganics.com The Stand – Sisters Daily, May–October, 9am–7pm 254 E. Adams Ave. mahoniagardens.com CENTRAL OREGON FARM AND PRODUCE STANDS Head to one of these locations for local produce and other goodies GOOD FOR YOU. GOOD FOR THE COMMUNITY. GOOD FOR THE PLANET. 509 SW 6TH, REDMOND, OR 97756 Explore seasonal menus and reserve your table.
ediblecentraloregon.com | 15 Central Oregon Locavore 1841 NE 3rd St.; 541-633-7388 centraloregonlocavore.org Westside location 1135 NW Ochoa Dr., Suite 100 Check website for grand opening details. Would you like to shop for groceries from regional producers, no matter the season, at one centrally located destination? Consider your wish granted: Central Oregon Locavore, which feels like a mix of your favorite co-op and an indoor farmers market, offers a full-diet shopping experience, plus a sweet selection of body products, herbs, and gifts. With a “farmer-first” approach, Locavore returns an impressive 65 cents of every marketplace dollar directly to the regional producers with whom it partners—that’s three to four times more than a largescale grocery store. Supporting the 150 local farms and makers who sell at the store is Locavore’s raison d’etre, as well as building resilience and access throughout the regional food economy. To that end, Locavore strives to provide fresh, in-season, nutrient-dense local food to those who need it most, accepting a number of food-access currencies and programs, all in a convenient location with accessible shopping hours. As the organization prepares and fundraises for the opening of its second location on Bend’s Westside later this summer, Founder and Executive Director Nicolle TimmBranch explains that this decision, 17 years after opening, was grounded in listening to what local producers reported would help them most: More than increased visibility, they need pathways to additional sales. “We do not grow by taking more from farmers,” she says. “We grow by helping more people buy from them.” EAT WELL, DO GOOD Bend-based nonprofit market helps customers shop local year-round e Photos by Leo Fremonti/Central Oregon Locavore
16 | SUMMER 2026 EDIBLE CENTRAL OREGON Ann Pistacchi-Peck wears many hats, all of them green. In addition to being the associate director for regional nonprofit High Desert Food & Farm Alliance, she has been involved with the Downtown Bend Farmers Market for five years, first as customer, then as a volunteer, and now as market manager. She is also on the board of the Oregon Farmers Market Association, a statewide organization dedicated to supporting farmers markets throughout the state. She shares what makes our local farmers markets special, the power of community, and why it’s so important to support local food producers. I was drawn to the Bend Farmers Market because it is a true farmers market centered entirely on food and beverages. It’s basically an outdoor grocery store where the community can shop directly from local producers. Just as importantly, it is a deeply mission-driven nonprofit built on the belief that everyone in our community deserves access to good food. It was the market’s commitment to food access programs that inspired me to volunteer in the first place, and that mission continues to inspire me today Central Oregon’s farmers markets really do have their own character. A big part of that comes from the fact that we live and farm in a High Desert climate. Our growers deal with short seasons, drought, frost, and wildfire smoke, and they still bring an incredible variety of fresh food to market. There is a lot of resilience and creativity behind what you see at the markets each week. Our markets are also deeply community-oriented. They are places where people come not just to shop, but to connect with neighbors, listen to music, talk with farmers, and feel part of something local. You can really feel that sense of relationship and trust as you move through the markets and hear customers talking to their local food producers. Each market also has its own personality. Some are small and rural and feel very close-knit, while others are larger and busier and bring together locals and visitors. That variety is part of what makes the region’s market scene so fun and vibrant. And finally, many of our nonprofit markets care deeply about making good food accessible. Programs like SNAP matching, the Bend Farmers Market’s Protein Perks, and HDFFA’s VeggieRx produce prescription programs help make local food available to more families at places like the Downtown Bend, Redmond, Sisters, and Madras markets. I’ve seen a lot of change over the years, but one of the most meaningful shifts happened during the early days of Covid, when so many people suddenly realized how important a strong local food system really is. When national supply chains fell apart and grocery shelves Farmers Market Lowdown Words by Ann Pistacchi-Peck Start small, ask questions, try something seasonal, and get to know the people growing your food.
ediblecentraloregon.com | 17 Agricultural Connections is your online Agricultural Connections is your online farmers market, a one-stop shop with farmers market, a one-stop shop with local local produce, meats, and more! produce, meats, and more! local produce, meats, and more! CAN’T MAKE THE CAN’T MAKE THE MARKET? MARKET? WE’VE GOT YOU COVERED. WE’VE GOT YOU COVERED. produce boxes produce boxes a la carte a la carte groceries groceries locally owned locally owned pick up & delivery pick up & delivery around Central Oregon around Central Oregon use code: LOCAL20 for 20% off your first nonsubscription order www.agriculturalconnections.com e were often empty, our local farmers were still here, growing food and showing up for the community. It was a powerful reminder that having farms close to home matters. During that time, I saw more people connect the dots between supporting local farmers and building community resilience. Buying from a farmers market was not just a nice thing to do; it was a way to invest in the people who help feed us when times get hard. There was a real sense of appreciation for the role local agriculture plays in our everyday lives. I also think the market became an even more important gathering place. After so much isolation, people were hungry for connection as much as they were for fresh food. Farmers markets offered both. My hope is that we hold on to those lessons. Supporting local farms should not just happen during a crisis. It is something that strengthens our economy, protects farmland, keeps dollars in the community, and helps ensure we have a resilient food system for whatever comes next. One thing I’d love the public to know is that farmers markets are one of the most direct and meaningful ways to support local agriculture. When you shop at a market, more of your dollars stay with the farmer or food producer, which helps small businesses survive and keeps farmland in production here in Central Oregon. I also hope people realize how much work and risk goes into farming in our region. Our growers are working through drought, unpredictable weather, rising costs, and short growing seasons. Choosing to buy local, even just a few items each week, can make a real difference for farms operating on very slim margins. Another important thing to know is that markets are for everyone! You do not need to do all your shopping there or spend a lot of money to participate. Start small, ask questions, try something seasonal, and get to know the people growing your food. And as I mentioned, many of our nonprofit markets also offer programs like SNAP matching and other food access options to help make fresh local food more affordable. Most of all, I’d encourage people to think of supporting farmers as a year-round habit. Visit year-round farmers markets like Central Oregon Locavore, join a winter CSA with Rainshadow Organics or Agricultural Connections, shop farm stands, and choose local products whenever you can. Photos by Whitney Whitehouse/Bend Farmers Market
18 | SUMMER 2026 EDIBLE CENTRAL OREGON If you are a farmers market regular, you have likely shopped at Sungrounded Farm, one of the larger veggie stalls at the downtown Bend and Northwest Crossing markets, with an expansive tent and, at times, a line that snakes through the shade and pokes out into foot traffic. Co-owners Ashley and Caleb Thompson met and cut their farming teeth in the Peace Corps while working with small-scale producers in Paraguay to improve on-farm agricultural practices via simple methods like composting, cover cropping, and improved animal husbandry. After working at farms in Eugene and Bend, the Thompsons started Sungrounded Farm in 2018. They quickly began selling their offerings, these days totaling up to 35 varieties grown on two-and-a-half acres, at Bend farmers markets, through a community-supported agriculture (CSA) harvest subscription program, and selling wholesale to restaurants and grocers. Sungrounded has become known not only for its wide array of perfect produce for sale in peak season, but also its year-round salad mix and early tomatoes, available in June—basically unheard of in Central Oregon. Curious what is a farmer’s personal favorite crop? Caleb names the orange slicing tomato for its “flavor, popularity, and reliability.” For Ashley, it varies season by season. Snap peas are currently in the lead partially because of the plants themselves. “They’re the first big flowering plants of spring and are beautiful at all stages,” she says. What do they recommend to farmers market customers? “We always wish people would be more open to cooking with fennel. It is a favorite flavor in our kitchen and pairs so well with meat and vegetable dishes.” “Farming is a truly rewarding career that will challenge you physically, mentally, and emotionally,” says Caleb. “I can find nothing more rewarding in the long term than getting to watch our piece of property turn into a thriving farm ecosystem.” Ashley shares how fortunate she feels to have found small-scale farming after growing up in the arid high mountains of Colorado, where there is no model for this type of agriculture. “The constantly demanding nature [of farming]...keeps me engaged in the neverending puzzle, and I’ve found a fabulous community of growers and eaters here,” she says. “That sense of community and purpose is something I was always looking for. I’m hooked.” sungroundedfarm.com FARMER SPOTLIGHT: SUNGROUNDED FARM Get to know your farmers and find out what they’re cooking with this season Words by Rebekah Altman | Photos by Amanda Long/Sungrounded Farm e
ediblecentraloregon.com | 19 e For Colorado-based Chef Daniel Asher, the phrase No Farms No Food® belonging to American Farmland Trust (AFT) isn’t just a slogan—it’s reality. As a chef and restaurant founder and owner, he knows that everything we eat begins with farmers and ranchers. “What happens in the fields—weather, soil, seasonality—shapes everything we do in our kitchens,” he says. “It’s a relationship built on trust, reverence, and deep interdependence.” That understanding led him to become a longtime member of American Farmland Trust. To Asher, AFT stands apart as a steady, credible voice for agriculture—deeply connected to what’s happening on the ground and willing to advocate for farmers at every level. AFT works to address complex challenges that America’s farmers and ranchers face today in the halls of Congress, at kitchen tables, and everywhere in between. Protecting farmland, Asher believes, is inseparable from protecting our collective health. “The wellness of our soil, water, and air is the foundation of human wellness,” he says. Membership in AFT is a way to stay connected—to land, to food, and to community—at a time when those connections matter more than ever. “Jump on in,” he says. “Eat delicious local food. Protect the land. And help keep agriculture—and community—alive.” Join Chef Daniel Asher—and thousands of others—who are keeping America’s farms growing strong. American Farmland Trust believes in thriving farms and ranches. AFT protects agricultural land, promotes environmentally sound farming practices, and keeps farmers on their land. It is the only national agricultural organization of its kind recognizing the connection between land, practices, and farmers. Because of AFT, millions of acres of farmland that otherwise would have been converted into house lots and shopping malls remain in farming, and tens of thousands of farmers and ranchers have adopted better farming practices. Become a member at farmland.org/edible American Farmland Trust member and chef, Daniel Asher, plates River and Woods appetizers at a farm-to-table community event in Denver, Colorado. What happens in the fields shapes everything we do in our kitchens. Photo © Nikki A. Rae Photography 2025
20 | SUMMER 2026 EDIBLE CENTRAL OREGON STRIKING THE RIGHT CHORD How Carys Wilkins and Benji Nagel of Mahonia Gardens balance farming, family, and a creative life By Rebekah Altman Photos by Haley Jane Fukumoto
ediblecentraloregon.com | 21 STRIKING THE RIGHT CHORD How Carys Wilkins and Benji Nagel of Mahonia Gardens balance farming, family, and a creative life Words by Rebekah Altman Photos by Haley Jane Fukumoto
22 | SUMMER 2026 EDIBLE CENTRAL OREGON Having grown up in Sisters, Nagel’s roots are deep.... “I moved back to my hometown in large part because the community here is so strong and supportive.” Some passions are soft-spoken, almost inaudible, while others knock you over with desire and demand attention. It’s an age-old mystery what exact combination of talent, luck, inspiration, and discipline determines who will pursue their passions and who will let them molder in the dark cellar of their soul. Benji Nagel is one of those rare humans who has cultivated not one, but two passions into successful livelihoods: farming and music. Nagel founded and co-owns Mahonia Gardens with his partner, Carys Wilkins, operating on a one-acre plot outside of Sisters. He is also a lifelong musician who began playing guitar at age 12, heading to college in Portland to study music before transferring to Southern Oregon University (SOU) to focus on environmental studies. Around 2010, he also began playing dobro—technically “resophonic guitar,” a stringed lap instrument most commonly played in blues and bluegrass. His is a square-neck model custom-built for him out of Oregon myrtle wood by Kentucky-based luthier Stephen Griffis, whom Benji met at dobro camp in Nashville. The physical beauty and impeccable craftsmanship of the instrument can’t be ignored, and then wait ’til you hear Nagel play it. It adds a richness ranging from plaintive to staccato that can shine in solos or provide a rhythmic counterpoint in compositions. While guitar will always be his first love, he describes dobro as his “main musical love” these days. Nagel maintains an active gigging schedule locally with Sisters-based bluegrass band Skillethead and throughout the West Coast with The Jenner Fox Band (formerly of the Sisters area and now out of Bellingham, WA). Until the birth of his first child, he was also a member of Bend band Watkins Glen, a perennial favorite in the local jam band scene. He and Wilkins have two children together: son Junius (Juni), 8, and daughter Lupine, 4. Their arrival in both cases warranted recalibration as the couple adjusted to their new responsibilities. “When Juni came, I definitely took a big step back from music,” Nagel says. “It helped me rein in the amount I was doing with music and it helped me learn to say no. After Lupine came, during those chaotic infant moments, I thought ‘My music career is over.’ But after we got in the flow, I realized I could do it all.” Wilkins says “part of the challenge is maintaining our own personal goals and hobbies,” which they manage by sharing the jobs of raising kids, working on the farm, and pursuing their passions. “We take turns each morning, one of us arriving to the farm on time while the other helps get the kids ready for the day and spends time with them.” Wilkins understands the pull to create as well. In the winter months when farm duties are less, she gets up extra early to write. “I find it helpful to process my life and be creative simultaneously,” she says. According to Nagel, “Carys is a take-action person,” exemplified perhaps most succinctly by the sprawling play structure she built in the family’s backyard. As the kids get older, balancing it all feels even more feasible with Skillethead performing at local shows and festivals, usually in the summer, that are family friendly. “There’s camping, everybody’s jamming, so it works out really well,” says Nagel.
ediblecentraloregon.com | 23 Previous page: Wilkins (left) and Nagel founded and have run Mahonia Gardens together since 2013. Above: Nagel (foreground) plays the dobro with Skillethead at a recent performance in Sisters. While benefiting financially from one’s art is sometimes viewed as the antithesis of the creative process, for Nagel it is quite simply the vehicle that allows him to keep his art alive. “When I’m in the thick of farm season, the only thing that keeps me playing is having gigs on the calendar,” he says. “In the summer, I’m not sitting at home playing and practicing, but having the gigs keeps me playing. “I grew up without a lot of money so there was a bit of necessity as I came into adulthood to figure out how to focus on music but also make money.” He continues, “There is a thing in me where I need to play music. Monetizing it helped me stay with it, rather than killing it.” Wilkins and Nagel moved to Sisters in 2013 to a welcoming and active music community. The tiny city of fewer than 3,000 residents is known for its robust folk music scene, demonstrated in part by the enduring strength of the annual Sisters Folk Festival. Having grown up here, Nagel’s roots are deep. “When I moved back, I already had a built-in music community of older gigging musicians who were my music mentors when I was growing up. All these people offered to get together and jam, and that led to gigs,” he says. “I moved back to my hometown in large part because the community here is so strong and supportive.” The established community of support in the area also helped when he and Wilkins started Mahonia Gardens that same year, fueled by the “agrarian dream” that they had shared and cultivated since meeting at SOU. At that time, “there were very few people farming here, meaning very little local food,” says Wilkins. Tricky growing climate notwithstanding, “we thought it would be a good place to provide food.” They launched the business with a Kickstarter campaign, which generated a lot of interest and got Mahonia off the ground—or rather, in the ground. The land they cultivate is owned by and adjacent to nonprofit farm Seed To Table, and has been the farm’s home since its inception. While the farm is not certified organic due to its small scale, they approach growing with a holistic perspective and a focus on biodiversity. Perennial flowers and herbs are planted throughout the garden at the end of the beds and feed into a general principle observed at Mahonia: “The more diversity, the more natural checks and balances
24 | SUMMER 2026 EDIBLE CENTRAL OREGON are happening to help keep pests at bay.” Nagel describes how the elderberry bush located charmingly in the center of the rows houses finches, which can be observed swooping down and eating grubs off the broccoli. Mahonia Gardens operates as a hand-scale farm, meaning Wilkins, Nagel, and their seasonal employees use broad forks, wheel hoes, and other people-powered tools to prep, plant, tend, and harvest. Maximizing production on a small plot necessitates an intensive planting schedule, with one variety planted as soon as another is harvested. Nagel says they initially planted “everything imaginable,” from a wide variety of produce to cooking herbs and healing plants like echinacea. Over time, they have pared it down to a few dozen varieties that are most popular with customers: salad mix, greens, carrots. Many small-scale farmers subsist through a combination of farmers markets, community-supported agriculture (CSA) harvest subscription programs, farmstand sales, and sales to restaurants and/or local markets. Following seven seasons of running the farmers market circuit and offering a traditional CSA, Mahonia Gardens is fortunate to have been able to open a seasonal, unstaffed farm stand in 2020 on their home property, which sits in a commercially zoned neighborhood off the main drag of Sisters. The farm stand was well utilized quickly enough that it obviated the need to continue that schedule. Visitors and “farmstand CSA” members load up on produce and can also purchase add-on products like meat, fish, and honey from other regional purveyors, further bolstering Mahonia’s revenue. Mahonia Gardens produce can also be found at partner locations such as Central Oregon Locavore, which offers 65% of every dollar back to its producers. Opening the farm stand has created a much less stressful schedule that balances the demands and joys of child rearing, farming, and music. “There was more stress when we were doing our traditional CSA boxes and doing two-to-three farmers markets every week with these epic, long days,” says Nagel. “I think that’s a more common reality for farmers, but opening the stand really improved our quality of life a lot.” It is common on platforms both local and national to see the portrait of a struggling farmer—and for good reason. The challenges and stresses are many, and seem to be increasing by the year. Yet Wilkins and Nagel have carved out an existence where, according to Nagel, “we don’t exist in struggle mode very often.” He describes how “from the very beginning, work/life balance was one of our main priorities. We set out to make sure that we were still able to do the things we enjoy and prioritize that over our bottom line,” which he acknowledges can be a challenge when striving to make it all pencil out. The capitalist lure to grow ever larger has come knocking, and they have looked at expanding to satellite locations since they are “landlocked” on their current lot. But the income from the farm, combined with what Nagel makes from music, has been enough; the recog-
ediblecentraloregon.com | 25 Opening the farm stand has created a much less stressful schedule that balances the demands and joys of child rearing, farming, and music. e nition that more space necessitates more infrastructure, staffing, tools—and not immediately or necessarily more revenue—has also caused them pause. With this in mind, their motto has become “grow inward, not outward.” In farming, the passing of the seasons dictates what happens when. Nagel’s musical life follows a similar pattern: Summer, when most of the live performance happens, is a time of fruit, while winter lends itself to more practice and workshopping of songs, the “musical crop planning” time of year. While the idea of farm and music mirroring each other is poetic, it also means that the height of activity collides across the warmest months. “Everything happens at once in the summertime: peak gigging and peak farming,” says Nagel. “It would be nice if there was a little more time for keeping up with the logistics while getting enough rest.” He describes that it very much “depends on the day” whether this juggle feels harmonious or in conflict. Still, Nagel is acutely aware of his gifts. “I feel like I’m living the dream on multiple fronts—being able to spend my days and nights and earn my income doing the things I love to do is huge.” He concludes, “Living out my passions and seeing the things I’ve had the most interest in become my livelihood has been enormously rewarding.” Photos by Amanda Long
26 | SUMMER 2026 EDIBLE CENTRAL OREGON GARDENING THE HIGH DESERT Patience, Plots, and Community Words by Megan Westerberg | Photos courtesy of Miller’s Landing Community Garden and Worthy Environmental “Don’t plant until there’s no snow on Black Butte” echoes through the garden in May. This regional folk wisdom for planting warm weather crops does have merit, as the average last frost date often aligns with the absence of snow on the northern side of Black Butte. It can be tempting to plant tomatoes on a first warm day in early May, but you are risking heartbreak if you don’t have a greenhouse or row covers. While it rarely freezes in June, July, and August, it’s not impossible. Being a successful gardener in the High Desert requires checking the weather forecast often, and patience. But when summer hits and flowers are in full bloom, with pollinators taking laps around the garden, you’ll know it was worth the wait. Some people have garden spaces at home and can enjoy the view from their kitchen window. For those who don’t, community gardens are a valued but scarce resource. The anticipation starts in March, as most of the gardens require entering a lottery to secure a garden bed. By April, people are eagerly waiting to see if they have the opportunity to cultivate their own plot. There are over 200 garden beds available in Bend, split among four locations. If you are in good standing after your first year, you are invited back to cultivate the same bed. Only a small percentage of people who enter the lottery are awarded a bed. Those who are chosen to tend the beds are typically granted access from April through October, with irrigation included. The cost of a plot ranges from $15–$50 depending on size and garden sites, and scholarships are available through Bend Park and Recreation District. Being responsible for a patch of soil can feel a little intimidating, especially with a maximum of 100 growing days in the High Desert. Fortunately, there are resources to help both community garden members and the general public. Central Oregon Master Gardeners Association (COMGA) offers Franklin’s Corner
ediblecentraloregon.com | 27 free classes every year, both in person and also in webinar format. Some of the classes in spring 2026 included Seeds, Growing Vegetables in Central Oregon, and Bouquets from the Garden. These Master Gardener volunteers are also available for personal support at the gardens, answering any questions that come up. A GLIMPSE OF BEND’S COMMUNITY GARDENS Miller’s Landing Located in the Old Bend neighborhood along the river, Miller’s Landing Community Garden has been around since 2015. It is frequently visited by passersby, especially since the river access and park were updated that same year. The garden has a perimeter of cherry, plum, apple, peach, and pear trees, as well as flowering plants. Even in March, the garden was filled with garlic and various greens that had successfully overwintered. When I visited at the beginning of spring, I was greeted by two gardeners, Dave and Kathy. Dave, 86, was wearing a bright yellow windbreaker and helmet. In nice weather, Dave bikes two miles downhill to the garden and two miles uphill back home. He has a PhD in microbiology, which gives him an advantage for optimizing soil health. He has been gardening in the same bed since his second year and was busy cleaning up to prepare for spring planting. He said that every year, members gather for opening and closing work days and occasional events to hear a speaker and share a meal. Kathy is starting her first year at the garden. It took her two years to secure a spot after also entering the lottery for Discovery Park. Following her move to a smaller house, she missed having the space to garden. Once she won the lottery, she was able to choose from four available spots and picked hers based on how much direct sun it receives; she wants to have maximum light for summer veggies. When I met her, Kathy was looking forward to the beginning of the gardening season, which is determined by Bend Park and Recreation District. Once the water turns on, everyone shows up to get started. Hollinshead Opened in 1988, this is the oldest community garden in Bend. It’s located on the edge of the Orchard District in the “Banana Belt.” There are areas here that are slightly warmer than others, and even a degree or two can make a big difference. This garden is part of a 160-acre ranch originally developed in the 1800s; just over 16 acres was Miller’s Landing
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