Local Food For The Local Community
The Side Yard is a small scale urban farm located in the NE Cully Neighborhood in Portland, Oregon established in 2009 by Stacey Givens. We provide local restaurants with creative organic produce. We are committed to using organic farming methods. The farm is largely operated by volunteers who gain hands on experience with the farm to table movement. The Side Yard Farm also offers brunch & supper at the farm and on location, cooking classes, DIY workshops and kids camp. Our focus is to provide local food for the local community, from the seeds we sow, animals we raise and to the craftsmanship we embrace.
We grow our produce sustainably and ethically, with a creative touch. We are known for our micro crops, such as: micro breakfast radish, micro carrots, micro beets and more. The farm produces a wide range of seasonal veggies, fruits, and culinary herbs that are harvested within hours of delivery to ensure quality and freshness.
Stacey Givens is the owner of The Side Yard Farm & Kitchen and has been an urban farmer in Portland for six years. She has worked in many local Portland kitchens over the years such as Rocket, Noble Rot, Lincoln Restaurant, Southpark, as the Sous Chef at Vino Paradiso and most recently the Chef at Raptor Ridge Winery. Therefore, she sees The Side Yard as providing an invaluable "chef-to-chef" produce service. Stacey's inspiration for urban farming comes from a restaurant she cooked at, formerly known as Rocket (now Noble Rot). It was the first rooftop garden of its kind in Portland and took her out of the kitchen and into the dirt.
5/12-Mama's Day Brunch @ SE Wine Collective
5/19- Summer Start SALE @ the Farm
5/29- Cully Food Initiative Meeting
6/13- Blind Bingo with Edible Portland
6/15- Cob Oven Workshop
Grain & Gristle
Oregon Culinary Institute
SE Wine Collective
Some of our dedicated volunteers!