MFM Needs Your Help to Keep SNAP Match Program in 2018

Jen selling SNAP tokens and offering SNAP match at the Info Tent in 2017. Photo by Lily Roselyn.

MFM Needs Your Help to Keep SNAP Match Program in 2018

March 28, 2018 |  by  |  Blog  |  No Comments

Since 2009, Montavilla Farmers Market’s Everybody Eats program has provided over $50,000 in SNAP Match to our shoppers, but the Federal grant that funded this program is going away in 2018. We need your help to keep this program alive, and make sure the market remains accessible for everyone in Montavilla! You can join in with this effort by donating online on the MFM website.

MFM believes that everyone, regardless of income, should have the opportunity to eat healthy, high-quality food that nourishes both the body and our community. In 2009, Montavilla Farmers Market launched the Everybody Eats program for customers using SNAP benefits (Supplemental Nutrition Assistance Program, what most folks know as food stamps). Here’s how the program works: for every SNAP dollar a person spends at the market (up to $10), the Everybody Eats program gives a match of one dollar to use for fresh, healthy food. This essentially doubles a customer’s purchasing power from $10 to $20. See your friends and neighbors share what the Everybody Eats program means to them in this awesome video!

MFM is committed to continuing the Everybody Eats program in 2018, and we need your help. Our goal this year is to fundraise $6,000. This season, please consider donating what you can to keep this powerful, community oriented food justice program alive.

Donate online via PayPal account or your credit or debit card, here. Or you can mail a check to:

Everybody Eats
c/o Montavilla Farmers Market
P. O. Box 16238
Portland, OR 97292


Thank you!

A Field Trip to Fiddlehead Farm -- By Katherine Kornei

Winter greenhouse at Fiddlehead Farm, photo by Patrick Hart

A Field Trip to Fiddlehead Farm — By Katherine Kornei

March 27, 2018 |  by  |  Blog, Vendor Profiles  |  No Comments

Fiddlehead Farm, one of Montavilla Farmers Market’s long-standing vendors, invited market board members to its farm in Corbett, Oregon on Sunday, January 7th for a winter market. After a scenic drive along Highway 84, we arrived in drizzling rain and happily accepted the mugs of hot tea offered to us by farm staff.

Fiddlehead Farm’s January produce, photo by Patrick Hart

The large, airy barn where we gathered was decorated with strings of white lights, and piles of pumpkins, kale, carrots, mustard greens, turnips, beets, and collard greens revealed the farm’s winter productivity. Co-owner Tayne Reeve greeted us and invited us to join her on a tour of the farm, which grows over 100 varieties of vegetables.

Fiddlehead Farm currently grows crops on about 5.5 acres of fenced, gently sloping land. Despite being located less than half a mile from the Sandy River, the farm draws its water from city pipes because the river doesn’t have enough summer water for all of the nearby farms. We walked along the farm’s new gravel road—installed to prevent erosion—and ducked into the warmth of a greenhouse. Mixed greens and fennel were growing in the 20 x 96-foot space, which Tayne and co-owner Katie Coppoletta built themselves with a loan from the Farm Service Agency of the United States Department of Agriculture. “There’s so much going on to run the farm,” Tayne says.

In addition to building greenhouses, Tayne and Katie and their staff plant and harvest crops, sell at farmers’ markets and stores such as New Seasons Market and People’s Food Co-op in Portland, and maintain the farm’s website.

The former “tomato jungle,” at Fiddlehead Farm, photo by Patrick Hart

Last summer, Fiddlehead Farm grew 290 tomato plants in what Tayne refers to as the “tomato jungle,” a greenhouse with hanging strings that the tomato plants climbed. Carrots and peas will be grown in that same greenhouse for the first Montavilla Farmers Market in May. Tayne and Katie practice crop rotation to keep their soil healthy, and they fill notebooks with sketches and lists to help them remember where crops have been planted in previous years. The busiest time of the year is June through November, Tayne says, but farm interns help out during that period.

We admired the farm’s tumble washer for roots, a cylindrical contraption of wooden slats in which roots are tumbled and cleaned before going to market. It looked like a big time-saver over scrubbing roots at the sink like most of us do.

This year, Tayne and Katie are looking forward to growing Brussels sprouts. Fiddlehead Farm typically grows 7–8 new crops per year, mostly dictated by what sells well, Tayne says. There are also plans to expand the farm’s small orchard to include figs and persimmons. We stopped by the barn for a refill of hot tea before heading out, our shopping bags full of fresh produce. We have a newfound appreciation, we all agreed, for the work that goes into bringing food to the market.


MFM board members, volunteers, and staff visiting Katie and Tayne (far left) at Fiddlehead Farm, photo by Patrick Hart