Bill and Karla Chambers started Stahlbush Island Farms with two crops, a piece of land and a passion for good food. Today the couple still lives in the same house on the farm and manages the business every day. Some may call that old-fashioned; we call it a family farm. Meet the family and learn more about certified sustainable farming here.
Our commitment goes beyond the wholesome fruits and vegetables that we cultivate. Mother Nature helps us to grow ripe, colorful crops every day. There’s a strong connection between brilliant natural color and nutrition. Every family should have access to healthy, nutritious food. At Stahlbush, we donate one million servings annually to our local food banks.
Great ways to enjoy:
10 oz. bag
With each growing season, we use conservation tillage to reduce erosion. We also plant cover crops to return nitrogen to the soil and build organic matter. We even apply digestate from our biogas plant to our fields as an organic fertilizer that naturally increases microbial activity and builds overall soil health.
Water ConservationWe continue to improve our irrigation, using weather, soil moisture and evapotranspiration data to track water use and needs. We have implemented automation systems that allow us to access real-time data that automatically controls and schedules our irrigation based on the needs of each plant.
Wildlife Habitat and BiodiversityWe plant native species that attract pollinators like bumblebees and plant cover crops in the winter that keep the blue herons on the farm year-round. We have a thriving blue heron rookery or habitat on the farm.
We have programs and benefits in place for our employees to ensure job satisfaction and fulfillment. We also have programs in place to improve our local community, for instance we donate one million servings to local food banks every year.
InnovationWe were the first farm ever to be certified sustainable by the Food Alliance. We have always been early adopters of new technology. Stahlbush was the first farm in Oregon to use GPS technology and the first to build a biogas plant that generates electricity using agricultural by-product in North America.
Stovetop: Place frozen vegetables into a small amount of boiling water. Cover; steam for two to three minutes or until tender. Drain and season to taste.
Microwave: Place frozen vegetables into a microwave-safe dish. Add a small amount of water. Cook on high for two to three minutes (microwave times may vary). Drain and season to taste.
Bill and Karla Chambers started Stahlbush Island Farms with two crops, a piece of land and a passion for good food. Today the couple still lives in the same house on the farm and manages the business every day. Some may call that old-fashioned; we call it a family farm.
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