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Family Fun magazine

Try a Farm Stay Vacation

Try a Farm Stay Vacation

A suburban family enjoys a taste of life on a working farm.

Written by Erika Kotite for FamilyFun magazine June/July 2015. 

One thing is certain about life on an Oregon farm: There will be mud. Lots of it. We learned this firsthand during a three-night stay at Willow-Witt Ranch in Ashland, a historic 440-acre working ranch with a variety of accommodations and an appealing list of animals to tend. My family of five lives in Huntington Beach, California, where rain is rare and farms are all but a distant memory. As a passionate cook, I wanted to help my kids understand the labor it takes to raise food from the ground and give them a feel for the simple pleasures of rural life.

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    Willow-Witt Ranch in Oregon; Photograph by Ty Milford

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    During their three-night stay at Willow-Witt, author Erika Kotite and her family picked vegetables, collected eggs, and tended goats; Photograph by Ty Milford

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    Egg-gathering proved a test of nerves, as the family learned how to reach under nesting hens and pull out the freshly laid treasures; Photograph by Ty Milford

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    Fluttering Flags welcome visitors to Suzanne and Lanita’s tidy ranch house; Photograph by Ty Milford

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    Farmers market finds; Photograph by Ty Milford

Day 1

Snow and cold had only recently departed when we arrived at the ranch, high above the Rogue Valley, on a Sunday afternoon in late June. We were greeted by owners Suzanne Willow and Lanita Witt–and a barking symphony by three handsome Maremma sheepdogs. Dana, my then 10-year-old son who has always had energy to spare, was raring to go. “Can we really milk the goats and egg the chickens?” he immediately asked. The answer was a qualified yes.

Dozens of inquisitive Alpine goats, from adult males to fuzzy newborns, inhabit the barns and meadows of Willow-Witt. The 2- to 3-month-old “toddlers” needed regular boosts of goat’s milk from a bottle. That was a task we could help with, we were told, though milking of the adult goats would be left to the experts.

At our digs in the farmhouse studio, a cozy space with two attic bedrooms, we quickly put together a “bucket list” of things we wanted to do:

  1. Watch the goats being milked
  2. Feed the baby goats
  3. Gather eggs
  4. Pick ingredients for our meals

The first order of business, though, was stocking the fridge. Suzanne provided a dozen eggs and a chilled jug of goat’s milk to get us started. We drove to the nearby center of Ashland for the rest of our provisions, then set out to explore the ranch.

My kids were drawn right away to the goat barns, where I heard them squealing as the real baby kids pressed against them for some head scratching. Meanwhile, I checked out the compact farm store, where guests can select frozen meats and sausages from Willow-Witt stock (noting their purchases on an index card pinned to a corkboard).

Then we all wandered over to the pig pasture. Though unsure at first about the whole farm vacation concept, my daughters, Elizabeth and Caroline, then 16 and 13, already were having fun. They angled for close-up photos of snouts, while Dana used leafy twigs to scratch the feisty critters’ backs through the fence. (Pigs are easily frightened, so guests are asked not to pet them. Fine by me; it was grubby in there.)

The farm follows a tight routine, but we never felt restricted. We were told to spend our days exactly as we pleased, doing as many or as few chores as we wished. Some guests relax as they would at a resort; others throw themselves into the work from dawn to dusk.

Day 2

Rain was coming down steadily, but Dana and I rose early so as not to miss the first goat milking. Huddling together outside the small milking parlor, we watched one of Willow-Witt’s capable farmhands tend the dozen or so females. Every once in a while we’d lift the lid of their feed barrel for a delicious whiff of molasses and grain.

By afternoon every pair of shoes we had was soaked, so I ferried the girls into town to buy rubber boots. Dana and my husband, Tim, stayed behind to take a hike. Cell phone reception being weak at the ranch, Elizabeth and Caroline were happy for a chance to post their farm photos on Instagram. But we didn’t linger, because we didn’t want to miss the afternoon’s egg gathering.

Collecting eggs felt like a cross between an Easter hunt and a game of steal-the-bacon. The nesting hens stared us down, pecking sometimes as we reached under them. From the farmhands we learned how to move smoothly and confidently and not jerk our hands back in fear. After a while we got the hang of it and showed those hens who’s boss.

Day 3

Every Tuesday more than 80 vendors come together at the Rogue Valley Growers and Crafters Market in Ashland to offer fresh produce, meats, cheeses, breads, prepared foods, and handicrafts. We’re frequent visitors to farmers markets at home, but having a personal connection was a new thrill. “There’s Willow-Witt!” Dana cried, as he spied their stall. It felt good to belong.

We returned up the mountain with fresh berries, aged goat cheese, and a loaf of sprouted-wheat organic bread. In the gardens, Dana and I had fun picking herbs, onions, and greens for dinner.

Our conversation that final evening revolved around the wonderful foods we had tasted (and bought) at the market and at Willow-Witt, those baby goats tugging hard at the bottle, and how cool it was to experience–if only briefly–the rhythms of ranch life.

A farmer’s day is long and hard and filled with mud. We couldn’t have asked for a better time.

Get more information about Farm Stays at Willow-Witt Ranch.

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Modern Farmer

Meet The Modern Farmers: Suzanne Willow and Lanita Witt

Meet The Modern Farmers: Suzanne Willow and Lanita Witt

Two amazing women farming in Ashland, Oregon.

Written by Rachel Levin for Modern Farmer December 22, 2014. 

Lanita Witt and Suzanne Willow with goats in front of barn

(Photo by Daniel Cronin)

It was winter in Ashland, Oregon, when Suzanne Willow (right) and Lanita Witt happened upon a freshly plowed path near Grizzly Peak. They followed it.

“We saw a For Sale sign pointing to nowhere,” recalls Witt. “We drove down and found forest land buried in four feet of snow — and an old farmhouse, built by a Swiss dairy farmer back in the 1920s.”

A few weeks later, the physician assistant (Willow) and OB-GYN (Witt) plunked down $5,000 and became the owners of 440 acres. That was 30 years ago.

“My mom said ‘absolutely not,’ ” says Witt, laughing. Her parents grew up in a German farming community in Texas. “She told us to keep our day jobs.”

And they did. The pair worked full-time even as they amassed a roster of livestock, raised with the help of their daughter Brooke (who has since moved away). Today, the 100 percent off-the-grid farm has Berkshire pigs, goats and chickens. Their sustainably raised meat and dairy are beloved by the Ashland food community.

The pair worked full-time even as they amassed a roster of livestock, raised with the help of their daughter.

For the first nine years or so, they ran the farm themselves — in addition to performing their “real” jobs. They also practice sustainable forest management and run a wetlands restoration program.

“We’ve worked our patooties off,” says Witt, now 64, who is still full-time at the hospital and sells Willow-Witt’s products at the local farmers market. “We have worked to have this land. We are stewards of it. And every day, I come home to heaven.”

They now have three employees who help with the chores and what has become a booming agritourism business. So booming that, for the first time since 1985, they expect to break even.

Adventurous souls book the studio and Meadow House in winter for cross-county skiing and stargazing. In summer, there’s
a private campground and cozy canvas tents. Guests cook whatever they pull from the overflowing garden and a freezer stocked full of goodies like goat sausage and pasture-raised pork. Lanita also leads goat-packing trips in the Cascades-Siskyou Wilderness.

The off-season — at 5,000 feet and in below-freezing temps — is their time to relax by the fire.

“We play Scrabble, read books, look after pregnant animals,” says Witt. “It’s a beautiful life.”

Modern Farmer

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The New York Times Travel Show

Only Hours From Napa, But a World Away

Only Hours From Napa, But a World Away

Slow Food and Agritourism in the Pacific Northwest

Excerpt from article written by Patrick Symmes for Condé Nast Traveler March 2013. 

While Napa Valley and Sonoma are renowned for their world-class wines, tasting trips there generally come attached to luxurious digs, spa treatments, $25 tasting fees, Hummer limos and standstill traffic — and all the “no picnicking” pretension that goes with that.

It’s gotten to the point where a thirsty, fogged-in San Franciscan in search of summer sun, stellar wine and hotel rates less than $400 a night has to go out of state, especially when toting two children under the age of 5 and a husband who prefers his fishing rod to the French Laundry.

And so, we headed north to Oregon, not to the well-known Willamette Valley, in the state’s northwest, but about four hours to its south, a sprawling region better known for the “wild and scenic” (as the official designation has it) Rogue River and the Oregon Shakespeare Festival in Ashland than for the rolling vineyards in between.

We found a relaxed, blossoming wine country with empty roads and crowd-free tasting rooms — some surrounded by strip malls, others by sparkling rivers — pouring excellent versions of an impressively wide range of varietals.

….

Back in Ashland, we headed up a winding mountain road to Grizzly Peak and our home for our last night: Willow-Witt Ranch, a 440-acre off-the-grid farm run by a couple of 60-something women who promised to let the kids watch the 24 baby goats milk in the morning. The ranch was stripped of all conventional luxuries, lacking even a front desk. But we had a wheelbarrow to cart our stuff, a communal outdoor kitchen (and noncommunal outdoor shower), and a canvas tent complete with two comfy beds for $125 a night.

At dusk, we traipsed through the woods to the overflowing garden and honor freezer to collect our ingredients for dinner (including eggs and a Mason jar of goat milk for morning). By the light of our lantern, we made a fire in the wood stove, started chopping and lined up our loot on the table: a tempranillo from Abacela, Quady North’s syrah, a viognier from Cowhorn, Schmidt’s albariño. As the kids dozed off, we uncorked one, and then another.

The New York Times Travel Show

The New York Times Travel

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Alpine pack goat

Goats with Totes – Now Available for Hire

If you have to breed milk goats every year to keep them milking, what do you do with all those baby goats? Around 1990, all of our friends and acquaintances had all the pet goats they could possibly need. We were not ready to make goat sausage when we read an article in Sierra Magazine about back packing with goats.

Alpine pack goat

John Mionczynski worked in Wyoming with the task of observing and recording a band of Rocky Mountain bighorn sheep. He had a good deal of equipment to carry into the high mountains, including a big radio receiver to follow the radio collared sheep. He tried horses and then mules to follow the sheep into the high wild terrain. He could not get near the area where the sheep lived. Stuck with this dilemma, he trained his pet wether (castrated male goat) to wear a modified mule cross buck and off into the rugged slippery upper reaches they went; the goat’s presence did not alarm the wild sheep. He ultimately wrote a book called The Pack Goat and is considered the father of American goat packing.

Our first trial hiking with our own goats was with Ben and Jerry. Ben had no interest and would lie down in the trail. Jerry, and soon Peter and Jill (with milk,) started carrying our gear for pack trips. We taught them to jump into the back of our pick-up that had side rails and a cover. It didn’t take long before we were taking camp chairs, softer mats, more shade tarps as off we went getting older every year but more comfortable in camp with fresh milk for coffee and evening pudding at night…

We have rarely missed a year with the goats for a trip. We spend a lot of time on the trail explaining the situation to other hikers as the goats patiently wait to move on. They can carry 25-30% of their body weight; a mature wether weighs 200-250 lbs. The ideal body types for packers are larger goats such as French Alpine, Saanen, Oberhasli, and Toggenburg. We like the sweet milk produced by French Alpines; this has guided the choice of goats for our milk herd.

Alpine pack goat

The babies (kids) are human-raised after two weeks on their mom. They are hand fed mom’s milk for about three months and the boys are castrated at weaning as they start thinking they are sexually mature. We become their moms and leash train the ones with good conformation, manners, and a working attitude. They need to be trained to cross water; they follow our mature herd which takes them out to graze on our land. We keep 4 wethers each year as future packers and 4 does as future milkers for the dairy. By the time they are 2 years, they can carry a light pack with about 20 lbs. If they continue to be trail worthy, they stay on and are ready for a full pack the next year.

In 2012, we packed supplies into the new Soda Mountain Wilderness with the Pacific Crest Trail Association and the BLM. In 2013, we worked with the Siskiyou Mountain Club as they refined the Lone Pilot Trail, also in the Soda Mountain Wilderness; it drops off of the PCT and re-joins after 12 miles with incredible views of Pilot Rock and Mount Shasta.

Pack goats are permitted everywhere except National Parks.

Until next time,
Lanita & Suzanne

home power magazine

Off-Grid Upgrades

Off-Grid Upgrades

Written by Claire Anderson for Home Power magazine Feb/Mar 2014 Issue #159.

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Suzanne Willow and Lanita Witt are the owners of Willow Witt Ranch, a 440-acre sustainable farming enterprise that raises organic, pasture-grown pigs; Alpine goats for milk and backpacking; chickens for meat and eggs; and a wide variety of cold-hardy vegetables. During the 27 years that they’ve been at their property, they’ve successfully lived with renewable energy—and without grid power.

In addition to your home’s energy needs, you also have a goat dairy and meat operation. With potential large electrical draws such as refrigeration and water heating, did you ever consider connecting to the grid?

When we bought the property—27 years ago—we contacted the utility to see what the cost of bringing in grid electricity would be. We were four miles from the nearest power pole, and they quoted us a cost of more than $100,000.

So how did you expect to meet your energy needs? How familiar were you with off-grid living?

Suzanne had previously used solar energy at her rural home near Redway, California, from 1976 until 1983. The system powered a few lights, a radio, and a tape player.

Lanita had no experience with living off-grid or farming, although her family had farmed in Texas in the 1940s. She wished to return to a more rural life.

And that we did. In 1986, we moved from our house on 0.7 acres in Napa, California, to a 1920s farmhouse on 440 acres near Ashland, Oregon. We used kerosene lamps and had a propane cookstove and water heater. We heated the space with wood. As the old farmhouse was renovated, we put in wiring to handle either DC or AC, though we had neither at the time.

In 1987—after having been on the ranch for about a year—we decided to use Suzanne’s original PV modules from her Redway home and a battery to power a radio phone. Six years later, however, we were ready for more electricity. We built a combination greenhouse, woodshed, and chicken house, and with a south-facing roof on one end, this structure housed our first complete PV system: four solar-electric modules and four Trojan L16 batteries. We installed electric lighting in the house. We also were required by the county to install a sand filter for the septic system. Since that required a pump, we connected a generator for backup.

What differences did the PV system make in your lives?

We got less sleep as electricity prolonged activity into the dark of the night! (Laughs.) The greatest joy was doing laundry at home instead of at the laundromat that was a 30-minute drive away.

What other RE upgrades have you made since your initial foray into solar electricity?

By 1996, we had paid off the land by doing salvage logging on mistletoe-infested white fir, and selective cutting of diseased and dying trees, so we took out a new loan to put in a water storage tank and piped water from the spring box to flow through a Pelton wheel as it fell into the tank. The tank is located just above the pond, so the overflow from the tank still keeps the pond full. The microhydro generator has a permanent-magnet alternator that outputs wild AC current then is transformed to 12 volts DC and sent to our house system’s batteries. This provides a continuous trickle charge that is especially appreciated during the winter, when solar electricity production is low. We laid 4,000 feet of pipe to have ample water for our domestic use with 50 pounds of water pressure.

That year, we also upgraded our house system to twelve 51 W modules with eight Trojan L16 batteries and a more efficient inverter (from a Trace 2012 to a Trace SW2512).

What other changes have you made since then?

The home site sits along what used to be the main ranch road—on the northwest side of a large mountain—and that compromised our array’s electricity production. So, in 2007, we relocated the house’s PV array farther from the house so it could capture more solar energy—it now intercepts about 70% of the sun’s path. This is not a tracked system, but pole-mounted. During this time, the system was upgraded from 12 V to 24 V, with twelve 130 W PV modules, a new inverter and new charge controller, and 12 Rolls Surrette S460 batteries. Seasonally, we adjust the array’s tilt.

A 6 kW diesel generator provides backup, as well as battery equalization and recharging. In the winter, we use it about two hours daily—in the early morning and evening. Occasionally, we’ll use it in the summer, depending on ranch visitors’ electricity utilization, since most of them are not conservation-savvy.

In the house, we use standard AC Energy Star appliances, but still use propane for water heating, cooking, and drying clothes. We previously had a propane freezer and refrigerator, but have switched to electricity for these. These are also just typical, off-the-shelf brands. We time our “big” loads—like washing clothes and vacuuming—for when we have ample energy, that is, when the sun is shining and the batteries are fully charged.

So what motivated you to upgrade your house system?

Better-quality batteries were available when we needed to replace them and there had been inverter improvements as well. Plus, we were able to afford to move the modules to a better location. Propane costs had steadily gone up and it is difficult to find quality propane refrigerators. Propane freezers are expensive to buy and operate.

Given your remote location, how were you able to support your ranch and rural lifestyle?

In 2006, Suzanne retired from her career as a physician’s assistant, and began running the ranch full time. Lanita continued (and continues) to work as a gynecologist in nearby Medford. We decided to try making the enterprises on our land be fully self-sustaining, including economically.

We manage the forested acres with restoration logging and replanting to obtain a sustainable timber harvest, but in the recent downturned economy, the cost of logging became greater than the income.

We always have had dairy goats and organically raised pigs for meat. We have expanded to breeding our own Berkshire pigs, and we have developed a raw goat-milk herd-share enterprise and milk 12 goats twice a day. We sell our three lines of specialty goat and pork sausage at farmers’ markets and online, and have recently started community-supported agriculture (CSA) partnering with other local organic meat producers who contribute beef, lamb, rabbit, and chicken.

In addition to raising livestock, we offer “farm stays” for folks who are interested in a sustainable getaway on a working ranch. We have a seasonal campground with tent camping, as well as wall tents for luxury and comfort. Both opportunities provide agritourism income and educational experiences—guests get to experience off-grid farm life, the animals, and quality, farm-fresh foods, as well as the natural beauty of the woodland and meadows.

Where we live and how we live is both a choice and an adventure. It is an educational experience to share with those who visit us.

What energy systems support your more recent ranch enterprises? How did you originally meet these needs? How did you design/size this system?

We could not have expanded our meat production and the goat milk herd-share system without the energy upgrade, but we did use our house system and rely on the generator during the two years it took to get a grant and commercial system going.

In 2009, we obtained a U.S. Department of Agriculture Rural Energy for America Program (REAP) grant to develop a commercial PV system for our dairy and meat enterprises, which require a commercial dishwasher, milking machine, barn lights, and refrigeration. The best solar site was 400 feet into the wetland from our barns, but it took nine months to get approval from the county for the structure. This was a huge delay that pushed the project into the late fall and winter, so we could not start construction until the following summer.

The 21 Samsung 247-watt PV modules are mounted on the roof of a new power shed, while the interior houses the rest of the system. It includes a Northern Lights 6 kW 120/240 VAC diesel generator and a diesel storage tank. But the PV system supplies about 90% of our commercial energy needs, providing electricity for three Energy Star-rated freezers, two commercial refrigerators, a commercial dishwasher/sanitizer with internal water-temperature booster, the vacuum pump for the milking machine and milking machine itself, and exhaust fans, as well as some lighting and smaller loads.

This system cost $85,000. The grant offset $20,000 of the cost, and we also took advantage of state and federal tax credits, which shaved more off the bottom line, although the balance was a ding to our pension fund and would not be fully recovered for a long time. That said, it has been worth all of the effort.

What kind of involvement do the systems require?

We have scheduled maintenance that we do every two weeks to check the battery electrolyte levels, the filters on the diesel generator, and the generator fluids, with oil changes based on the generator’s run time. Battery equalization is done monthly.

What are the challenges in relying on this system for your business and home? How much do you rely on the backup generator?

The technology is so advanced that we rely on the professionals who installed the systems for troubleshooting. This makes us less “independent,” but they are much more knowledgeable.

We will always need to rely on generator backup, as our refrigeration needs are significant. Milking, however, can (and sometimes does) take place by headlamp or battery-powered lanterns. Batteries are the main periodic expense and technology improves the quality of the inverters, so when we are looking for improved efficiency and can afford to upgrade, we will do so.

Knowing what you know now, what, if anything, would you do differently from the start?

Getting started, we mounted our renewable energy systems on existing structures, which resulted in less-than-optimal siting and, of course, lower energy production from our systems. Given a bigger budget, we would have installed our current system where it is now for both our home and our commercial electricity production.

What accommodations have you made for living with an off-grid system?

We have lived this way for so long that it’s normal—we don’t feel like we’re making concessions. We have flashlights for backup lighting and use rechargeable batteries and phones that are plugged in to recharge during the day, while our PV system is providing lots of electricity.

Home Power magazine

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beets grown for animal fodder

Feeding our Animals

The Mangel Wurtzel beet crop this year grew well and has been fed out to our pigs, goats, and chickens.  This is year number 2 of growing these fodder beets; they’re a high carbohydrate BIG beet (like sugar beets, but NOT GMO!) and we’re trying to grow some more of our own animal food.

beets grown for animal fodderThe goats and pigs eat the beets and the goats and chickens eat the tops…great nutrition for all the animals.  We can’t grow grain or hay, but we can grow beets and kale!

This year went well with keeping critters out, a better watering system and good soil prep.  We produced about twice as much as in 2012; the deer and nibbly rodents took a toll that year.  We would like to end the season in 2014 with double the 2013 harvest, and we may be onto the path for home-grown winter feed for our pregnant sows and milking goats.

icicles on farmhouse with blue January sky

Happy New Year! February Ranch News

Here we are tumbling into a most glorious winter season, and actually hoping for snow! We chose this part of Ashland and the mountains for the changing seasons and every year we think is the most beautiful we’ve seen. This winter is no exception with the air cold and crisp, heavy frost, firewood in, birthing season here, and the buds on the trees magnificent.

icicles on farmhouse with blue January sky

The year 2013 was very productive for the ranch, with good sales at the Growers’ Markets and on-line.  We also hosted more visits and guests at the farm.  We also had a wonderful End of Summer Party which we plan to repeat (with a beginning-of-summer party as well) this year. So if you missed the September 1st party with Blue Grass, Bratwurst, goat hikes, and tours, you can still partake in 2014. We bought a dance floor from one of the weddings at the campground last fall so we can all “shake a leg” next year while we eat!

Alpine goat carrying pack for backpacking or hiking

Goats with Totes!

Our newest endeavor is an extension of our passion for backpacking and goats…Lanita as a “goat wrangler,” packing trips into the wilderness for groups. More on this in the next newsletter!

February Willow Witt Ranch News:

Farm Stays, Rentals and Campground

We have renamed the “new” house on the land to Meadow House and will be renting it daily (or weekly) for retreats and farm stays.  It faces the South Meadow. Learn more about the Meadow House farmstay accommodations.

Birthing Season and Puppies!

Looking ahead, animal birthing season starts in February for the goats and in March for the pigs.  We have 13 milk goats bred to our wonderful buck, Maximus. He enjoyed his working season…

Feeding our Animals

The Mangel Wurtzel crop this year grew well and has been fed out to pigs, goats, and chickens.  This is year number 2 of growing these fodder beets; they’re a high carbohydrate BIG beet.

home power magazineWe’re the New ‘Cover Girls’ in Home Power Magazine!

Suzanne Willow and Lanita Witt are the owners of Willow Witt Ranch, a 445-acre sustainable farming enterprise that raises organic, pasture-grown pigs; Alpine goats for milk and backpacking. Read the Home Power magazine article.

Thank you all for your support over the years. We are very excited about adventures that await us in 2014; we will relish each month of the “slower season” planning for the upcoming season and the next harvest.

– Suzanne, Lanita, and The Crew at Willow-Witt Ranch

Farm Stays, Rentals and Campground

We have renamed the “new” house on the land to Meadow House and will be renting it daily (or weekly) for retreats and farm stays.  It faces the South Meadow and is wood heated in winter and beautifully shaded in summer; the design results in temperature comfort year round.

Meadow House in late afternoon
Meadow House in late afternoon
Meadow House west bedroom with 3 twin beds
Meadow House west bedroom with 3 twin beds
Meadow House east bedroom with queen bed and twin sofa bed
Meadow House east bedroom with queen bed and twin sofa bed
Meadow House open dining and kitchen area
Meadow House open dining and kitchen area

It has an open design downstairs and brings the peacefulness of the outdoors inside. With 3 bedrooms, 2 baths, and some seriously comfortable sofa beds, it can sleep up to 10 people.  You can snowshoe or ski right off the deck in the winter and we keep the road clear for guests. Summer brings hiking, barbecues, the Oregon Shakespeare Festival and day-trips to Crater Lake.

Meadow House is available to book on our website.

Our Farmhouse Studio is open all winter as well and sleeps 6 people.  The Campground will open this year on Friday, May 30.

end of summer party at the farm with live music, farm tours, and food

Wedding, Dinners, Reunions, and a Party! 

We hope that you’ve had some memorable gatherings this summer.  We’ve had a great summer and have been delighted to host some very special events at the ranch.

The SPECIAL EVENT coming up SUNDAY, SEPT 1, 2013 is our End of Summer Party from 11am to 5pm. Bring your family and friends for music, food demonstrations, farm tours, and a goat hike. (Please leave all dogs at home.) We’ll have sausages and the fixings to cook, and we’ll donate a portion of sausage sales to Rogue Valley Farm to School.

end of summer party at the farm with live music, farm tours, and food
End of Summer Party 2013 – live music, farm tours, kids activities and more
Lanita & Suzanne talk at a Farm to Fork Dinner
Romantic outdoor wedding ceremony surrounded by friends and family, all staying at the ranch
Newly married couple take time for a kiss in front of their romantic wall tent in the forested campground
Wedding reception guests toast the newlywed couple during gorgeous summer evening wedding

Saturday, August 17, in our pasture, we hosted our third Farm to Fork dinner with Matthew Domingo of Farm to Fork Events.   Matthew and Erin were married at our Campground Meadow in 2011 and now live in Portland;  we love to welcome them back to the area and to the ranch.  We were honored to host more than 100 people for the five-course dinner featuring our goat and pork.    Neil Clooney, the executive chef from Smithfields in Ashland and Braden Hitt, the executive chef from Elements Tapas Bar in Medford shared the stage at the special “kitchen in the pasture,” and brought out each course paired with wonderful wines from Quady North Winery.  Herb and Melanie Quady of Jacksonville gave us the background and vineyard information on their varied and superb wines.  We led a short farm tour and, of course, took the opportunity to bring in the rich history of our land and  our commitment to pasture-based farming and off-grid living.  One of the most memorable moments of the evening was when our pack goat herd came to the long table just as the salad course was being served;  the elders of the herd went to the barn as directed, but the babies all stayed for more petting.  We really are a working farm, and the guests got to experience that first hand. It is when things don’t go as planned that memories are created.

This summer our land has also been blessed by the two couples who have chosen to hold their weddings at our ranch.  It seems that the most prominent reason why couples gravitate to a wedding at Willow-Witt Ranch is because they are looking to provide an experience for their loved ones ….not just the ordinary “event”.   In addition to showcasing their love for each other, their family and friends, they are wanting to share their love of nature, farms, and the earth;  this stewardship  is the reason we do what we do.     These couples have also chosen Willow-Witt Ranch because their families and friends are able to stay on the ranch with them, in our Farm House Studio, the Meadow House, the Wall Tents, or in their own tent at our Campground.  And when they rent the Campground, the Farmhouse Studio and Meadow House, no other guests will be on the farm; they have the ranch to themselves for the entire weekend.

Additionally, all overnight guests are invited to watch us milk and help (as much as they want) as we feed and care for the animals each morning and evening and to join us for a complimentary Farm Tour — now that’s a unique experience!

Holding large events off the grid can definitely present some operational challenges, but we provide support for events to ensure that while the ranch maintains it’s rustic charm, it provides enough modern amenities to ensure the comfort of guests.  We are also grateful to have a handful of partners who work within our off-the-grid parameters to provide the high level of service that our guests expect. Our ranch, or any of our accommodations, can be reserved as an off-grid event location to host private events such as  family reunions, friends’ weekends, children’s birthday parties, or specialty retreats for yoga, writing, painting or birding.  If you know of anyone who might be interested in hosting a private event, please do pass along our information.  Our ranch is a unique and special piece of the earth, and we’d be honored to be the chosen destination for your event.

If you’re in town over Labor Day weekend, don’t forget you can also come up to our our Farm Store for organic produce, goats milk, rainbow eggs and more.

Lastly, we want to remind you AGAIN to come to our END OF SUMMER PARTY this Sunday, September 1, 2013 from 11-5 for Live Music, a BACON demonstration, farm tours, children’s garden activities and sausages.

– Suzanne, Lanita, and The Crew at Willow-Witt Ranch