Edible Stories Market Garden
Edible Stories Market Garden
1 APPRENTICESHIP
PART TIME (15-25 hours/week)
APPROX START/END DATES: March - November
$17/HR
LOCATION: Hillsboro (Portland Chapter)
YEARS IN PRODUCTION: 13
PREVIOUS YEARS HOSTING: New Host Farm
PRACTICES: Organic Practices (not certified), Low-till
ACRES IN CULTIVATION: 1/3
Vegetables, Fruit, Culinary herbs, Medicinal herbs, Nursery stock, Crops with Cultural Significance to Asian Cuisine
ON-FARM HOUSING? No
VEHICLE REQUIRED? Yes
LANGUAGES SPOKEN: English, Hindi, Tamil, Marathi
BIPOC-Owned/Operated, Women-Owned/Operated
Edible Stories Market Garden is a 1/3acre hand tended Market Garden devoted to nurturing land and community. Edible Stories uses organic methods and low tillage systems to produce specialty crops with particular significance in Asian cuisine. At Edible Stories, food is more than nourishment—it carries memories, emotions, and a deep sense of belonging. Every crop we grow tells a story, connecting us to the South Asian immigrant community and to the traditions that continue to shape our lives. These stories live in the flavors of our harvests—reminders of home, heritage, and the shared joy of growing and eating food that means something.
https://www.helvetia.us/FARMPAGE-Edible-Stories
FARM OVERVIEW
Edible Stories Market Garden is nestled in the scenic Helvetia area of Hillsboro, Oregon, just five miles from Highway 26. Our growing space spans approximately one-third of an acre, with all cultivation taking place inside six high tunnels. We also have a greenhouse dedicated to seed starting and transplant production. The land sits on a gentle slope—hence the name Edible Stories- a reflection of the land’s contoursand the many stories that unfold with each harvest. The garden is part of a five-acre property bordered by an unmanaged forest of Douglas fir, maples, and western cedar, offering a rural feel while remaining conveniently close to town.
At Edible Stories Market Garden (ESMG), we follow organic growing practices—using no synthetic fertilizers or pesticides. We focus on minimum tillage to nurture soil health and biodiversity, rely on drip irrigation to conserve water, and maintain pollinator habitats to support a thriving community of beneficial insects. Our work is primarily done by hand—using hand tools for seeding, transplanting, weeding, bed preparation, and harvesting—to ensure care and attention in every step.
We cultivate a diverse range of vegetables, with a special emphasis on crops that hold cultural significance in Asian cuisines. Using high tunnels allows us to extend our growing season and create ideal microclimates for these specialty crops. Growing them year after year is our way of celebrating our Asian heritage while contributing to the cultural diversity of locally grown produce in Washington County.
ESMG produces vegetables from March through November, specializing in those commonly used in South Asian cooking. We sell directly to customers through a weekly produce availability email, and our vegetables are also available at local Indian grocery stores and a select number of Portland Restaurants. Our farm crew typically includes three members, including one hired worker.
Our story began in our backyard, where years of gardening slowly grew into something bigger than we imagined. What started as a shared passion between us—Ganesh and Lakshmi—blossomed into Edible Stories Market Garden in 2013. Our first garden was our classroom. We experimented, failed, tried again, and learned what it really takes to grow good food. We devoured books, joined workshops, and visited local farms to learn from others who shared our love for the soil. Ganesh later joined the Beginning Urban Farmer Apprenticeship Program through OSU Extension, where he gained hands-on experience in running a small farm business. Piece by piece, we built our farm from scratch—shaping not just the land, but a community of customers who value fresh, locally grown produce and the cultural stories behind the food they eat.
TRAINING AND EXPECTATIONS
The apprentice will participate in all stages of vegetable production, from seed starting to harvest and post-harvest handling. Responsibilities will include starting seeds in the greenhouse/or directly in the ground, preparing and amending garden beds, applying compost, managing weeds in beds and pathways, learning the operation of the drip irrigation system, transplanting seedlings, and harvesting and packing produce for sale. All tasks will be demonstrated, and the apprentice will receive ongoing mentorship and guidance to develop practical skills and a deeper understanding of small-scale vegetable production.
Our Growing season begins in early March 2026 and we are seeking an apprentice to work 15–25 hours per week through late October/early November 2026. The apprentice will receive a 10-minute paid break every 1 hour and a one-hour unpaid lunch break each day. The work is physically demanding, and applicants should be prepared for tasks such as moving and spreading compost, as well as standing, bending,and squatting for extended periods.
The apprentice will begin by working alongside us as we demonstrate each task. They are welcome to ask questions during the work or afterward. We will check in frequently and hold regular meetings to provide guidance and support.
QUALIFICATIONS
We are seeking an apprentice who is reliable, eager to learn about growing food and small-scale farming, with an interest in various plants and a keen attention to detail. The work is physically demanding, requiring the ability to stand, kneel, squat, and bend for extended periods. All tasks take place in high tunnels, which can become very hot during the summer, so the apprentice should be able to work safely in warmer conditions while taking reasonable breaks.
Safety and appropriate attire are essential: close-toed shoes must be worn at all times, and the apprentice should dress suitably for farm work. We encourage apprentices to adjust their work hours based on the season and weather, such as starting earlier on hot days. We value a respectful and professional work environment. Employees are expected to treat team members courteously, remain sober while on the farm, and refrain from smoking or using drugs during work hours. Apprentices are also responsible for taking care of tools and returning them to their proper places. While much of the work may be independent, employees are welcome to bring a radio or music to listen to while working. Previous gardening or horticulture experience is a plus, but a willingness to learn and a strong work ethic are most important.
COMPENSATION / ACCOMMODATIONS
We offer $17/hour as compensation. Additionally the apprentice can take home a reasonable amount of produce for personal consumption.
We do not offer on-farm housing, but there are many rental options in Hillsboro and nearby towns such as Forest Grove, Cornelious, and Beaverton.
Apprentice needs to have their own transportation to get to and from the farm, as our farm is not accessible by public transportation system.
EQUITY AND INCLUSION
Edible Stories Market Garden welcomes and respects individuals of all genders, gender identities, sexualities, ethnicities, and ages, and strives to foster open and respectful communication.
