Abbott Family Farm

Over the years, we were getting more and more leery of conventional commercial food. When we moved into a house which was on a 1/2 acre, we decided to plant a small garden so that we had some fresh vegetables. Paul jumped right in and loved this new hobby. Our little garden grew leaps and bounds every year until it filled up most of the backyard. We then added chickens, ducks, a turkey and then two goats to the mix. Our gardening style changed almost yearly as we tried to find the method that suited us best. We tried things like a food forest, hugelkultur, permaculture, traditional raised beds, plants on the flat soil, cover crops, composting, and much more. After talking to many friends and even strangers, it was evident that we were not the only who wanted "real" food. We finally decided that we had outgrown our 1/2 acre and we needed more space to grow food and raise animals. We sold our home and moved to 14 acres in the beautiful Willamette Valley where we would have space to produce naturally raised foods. We raise heritage Icelandic sheep, Myotonic fainting goats, Silver Fox rabbits, and emus alongside free-range egg-laying hens — Orpingtons, Marans, Wyandottes, and Dark Brahmas. Our chicken and rabbit meat are pasture-raised on corn-free, soy-free feed. Icelandic lamb is available as ground meat or whole for butcher, and we sell naturally tanned Icelandic sheepskin pelts and emu eggs. Everything is by appointment at our farm in Lebanon, Oregon.