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All the rest

This page includes information regarding our Pickle Club, Pork Products, Preserving Techniques, Growing Practices, and anything else we think is pertinent.

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Monthly Subscription

Pickle Club


What it entails

Receive monthly packages of our preserves. Products may include but are not limited to best selling items and limited specials and are not confined to strictly pickle products, all preserves are fair game. Different size packages




  • Up to 4 jars monthly

  • Available in the continental U.S.

  • 3 month minimum sign up

  • Makes an excellent gift


Organicly raised Anti-biotic Free, Pastured

Pork Products


ABout our pigs

At Angel farms we breed a small cross breed of Kune Kune and American Guinea Hog. During the growing months they are confined to half acre pasture equipped with housing and several mud wholes. During the off season they are able to free range and to help with cleaning up the props at the end of the season. They are fed a fully organic diet of grains and scraps from local restaurants as well as what they forage and graze on their own. Our pigs have names that match their personalities and are treated as part of the family because we believe happy pigs make tasty bacon and ultimately they are the best creatures to have around.



  • Half or Whole Pig available for purchase.

  • Butchered by Alpine Meats. Processed by Jerry’s Meats.

  • $4 a pound plus the cut and wrap fee.

  • Next butchering is in February, 2019.


Growing Practices

Lauren, our Farmer, is passionate about ethical and sustainable farming through organic and natural methods that help to rejuvenate the environment and local ecosystems.  Lauren has level one certifications in Permaculture Design and Korean Natural Farming. She continues to further her education of natural and sustainable farming practices through classes and research regularly.

What is Ethical Food?

Over the past century, the production, distribution, preparation, and consumption of food have dramatically changed. Technological developments in agriculture, processing, manufacturing, as well as within the domestic sphere have changed human interactions with food. Globalization, urbanization, and social and political developments in trade, public health, and patterns of consumption have modified the way food is consumed and thought about.

In response these technological and social changes in food practices, an array of critical analyses have emerged, raising public awareness and calling attention to ethical issues with respect to food. The landmark texts of this field highlight, for instance, the hidden exploitation of migrant workers in the meat industry (Sinclair, 1906), the effect of pesticides on the environment (Carson, 1962), the suffering of animals reared for human consumption (Singer, 1975), the structural causes of famine and starvation (Sen, 1983), the consequences of agro-biotechnological solutions to socio-political problems (Shiva, 1991), and the political influence of industry on dietary policy (Nestle, 2002).

In simple terms farmers who farm ethically are working hard to show their communities, greater society, even government that food can be farmed without atrocities. Without the abuse of animals, the exploitation of workers, the failure to offer healthy foods, environmental devastation, without misleading consumers about gmos and chemicals used, without suffering and greed all together. We prioritize integrity and care for the earth, our fellow humans, and the animals upon it as stewards of the planet.

The onslaught of suffering and injustice goes into the familiar products that line our store shelves can be quite overwhelming for many people. One of the easiest things we can do is to identify particularly “bad actors” in the corporate world, so we know what products and companies to absolutely avoid AND support your local farmers by shopping at Farmers Markets and Co-Ops.

Permaculture Based Farming

Permaculture is a system of agricultural and social design principles centered around simulating or directly utilizing the patterns and features observed in natural ecosystems.

Permaculture has many branches that include, but are not limited to, ecological design, ecological engineering, environmental design, and construction. Permaculture also includes integrated water resources management that develops sustainable architecture, and regenerative and self-maintained habitat and agricultural systems modelled from natural ecosystems.

The three core tenets of permaculture are:

  • Care for the earth: Provision for all life systems to continue and multiply. This is the first principle, because without a healthy earth, humans cannot flourish.

  • Care for the people: Provision for people to access those resources necessary for their existence

  • Setting limits to population and consumption: By governing our own needs, we can set resources aside to further the above principles. This includes returning waste back into the system to recycle into usefulness. Sometimes referred to as Fair Share, which reflects that each of us should take no more than what we need before we reinvest the surplus.

Permaculture design emphasizes patterns of landscape, function, and species assemblies. It determines where these elements should be placed so they can provide maximum benefit to the local environment. Permaculture maximizes useful connections between components and synergy of the final design. The focus of permaculture, therefore, is not on each separate element, but rather on the relationships created among elements by the way they are placed together; the whole becomes greater than the sum of its parts. Permaculture design therefore seeks to minimize waste, human labor, and energy input by building systems, and maximizes benefits between design elements to achieve a high level of synergy.

Twelve Permaculture design principles articulated by David Holmgren in his Permaculture: Principles and Pathways Beyond Sustainability:

  1. Observe and interact: By taking time to engage with nature we can design solutions that suit our particular situation.

  2. Catch and store energy: By developing systems that collect resources at peak abundance, we can use them in times of need.

  3. Obtain a yield: Ensure that you are getting truly useful rewards as part of the work that you are doing.

  4. Apply self-regulation and accept feedback: We need to discourage inappropriate activity to ensure that systems can continue to function well.

  5. Use and value renewable resources and services: Make the best use of nature's abundance to reduce our consumptive behavior and dependence on non-renewable resources.

  6. Produce no waste: By valuing and making use of all the resources that are available to us, nothing goes to waste.

  7. Design from patterns to details: By stepping back, we can observe patterns in nature and society. These can form the backbone of our designs, with the details filled in as we go.

  8. Integrate rather than segregate: By putting the right things in the right place, relationships develop between those things and they work together to support each other.

  9. Use small and slow solutions: Small and slow systems are easier to maintain than big ones, making better use of local resources and producing more sustainable outcomes.

  10. Use and value diversity: Diversity reduces vulnerability to a variety of threats and takes advantage of the unique nature of the environment in which it resides.

  11. Use edges and value the marginal: The interface between things is where the most interesting events take place. These are often the most valuable, diverse and productive elements in the system.

Creatively use and respond to change: We can have a positive impact on inevitable change by carefully observing, and then intervening at the right time.

Korean Natural Farming

Korean Natural Farming incorporates the collection, strengthening, and reintroduction of indigenous microorganisms, as well as made-on-site foliar sprays and soil treatments that are inexpensive and may be ingested. It mimics natural systems, and dovetails perfectly with permaculture.

Korean Natural Farming recognizes three general stages in plant development, and has developed recipes for products for each of these stages: nutritional growth/ vegetative stage, changeover period (when the plant is in “puberty”), and the reproductive stage.

Korean Natural Farming (KNF) takes advantage of indigenous microorganisms (IMO) (bacteria, fungi, nematodes and protozoa) to produce fertile soils that yield high output without the use of herbicides or pesticides. A result is improvement in soil health, improving loaminess, tilth and structure, and attracting large numbers of earthworms. KNF also enables odor-free hog and poultry farming without the need to dispose of effluent. This practice has spread to over 30 countries, and is used by both individuals and commercial farms.

More About our Preserves

Our Jams, Jellies, and Butters are all low sugar ( with the exception of the Pepper Jelly, which needs the sweet to balance the heat). We believe that sugar can accentuate flavors to a point, after that it just drowns it, thus we craft each recipe to be balanced right on that perfect point where the sugar accompanies the fruit and aids in preservation but does not overpower. We let our fruit speak for itself

Similarly, our pickled and tomato based preserves use hand crafted recipes, that are unique to Angel Farms. Many products contain no added sugar and all products are made using only the finest organically and naturally grown produce.

We currently preserve under Oregon's Farm Direct Bill which allows home preservation of produce grown on our Farm. This means that at this time our preserves are available only for direct consumption, not for resale. We hope to install a commercial kitchen and begin to distribute more broadly within the next year. 


With the help of an Uncle, Lauren has been studying and learning about the art of Ethical and Sustainable Bee keeping. We currently have two active hives, both three years old on the farm. We deeply value the role that pollinators play in our food production. Without them there would be no us.



  • Growing Practices

  • More about our Preserves

  • Apiaring