Hayshaker Farm, 329 SW 12th St, College Place, College Place, WA (2026)

05/02/2026

Downtown Walla Walla Farmers Market 9-1
🥬🫜🥗💖

03/17/2026

It’s officially spring (in a few days) but we’re already feeling it on the farm. And not especially because today is a particularly odd combo holiday celebrating both drinking and missionary work, depending on your flavor, but it is because there is a lot of green around here. After seeing the snow last week in Spokane at the NW Food Hub Summit (), it feels extra exciting to see mid 70s and sunshine in the forecast this week. Theo is working up some ground for spring plantings in the big fields, and Caidy is transitioning the tunnels from winter greens into spring specials like salad mix and scallions. It’s go time! I’m inside doing some office work and prep, but I mananged to get out and do a test harvest on our brand new willow crop. We’ve got some pussywillow cuttings with flluffy catkins available for your spring table bouquets. And some cuttings for those who want to plant their own.

This week we picked and packed a whole load of rapini and spinach for our local customers, but also big orders for coop in Spokane and in Walla Walla. Megan and Peach made quick work of the vibrant harvest on Monday and gave it all a rinse to give the greens a little extra shine. It’s always a pleasure coming out of the winter and greeting the plants as they wake up, cutting off their sweet leafy offerings for our enjoyment.

Anyway, I’m feeling really lucky around here for the whole Hayshaker crew, to our loyal local customers and community, and the fine folks at LINC and BMAC, for their cooperation and hard work, to the pieces of our society that still appear to be working, getting the nutritious produce into the hands of those who need and appreciate it. Thanks to all for being a part of this team. Aren’t we all so lucky?

xo
Chandler & the Hayshakers

02/06/2026

Call to action: Support HB 2369!
This bill support local food purchasing for schools in Washington State. You can use this link to view the bill and write your legislator: https://app.leg.wa.gov/pbc/bill/2369

This morning I emailed our 16th District Representatives. Senator Perry’s aide responded that he would be watching out for it in the Senate, and I have yet to hear from Representative Rude and Klicker. Please reach out to your reps as well with a SUPPORT message for HB 2369 (And thanks to for letting us know about this important bill!)

Speaking of politics, thank you to folks who sent positive messages after our decision to join the national general strike last week. It’s nice to know we have the support of our community in making decisions to stand in solidarity. We’ve really appreciated the local leadership from Walla Walla Immigrant Rights Coalition (https://www.wwirc.org/) on how to stay engaged and support each other. You can follow them for upcoming events and trainings to get involved.

On the farm, Caidy and Peach have been enjoying the relatively warm days harvesting lettuce mix and kale from the tunnels, and some collards from the field. As we finish harvesting some crops Caidy has been on top of transplanting new seedlings for early spring treats like red radishes and bok choi. Megan has been working in the kitchen processing and bagging our dried chilis from the 2025 crop, which is great to get ahead on while the farm is a bit slow during winter.

Our food hub is getting quite the restock this weekend from our partners across the state. New citrus, frozen berries, braising mix, radicchio, cabbage, carrots, squash, salmon, eggs, cheese, wild rice, oats and much more. has been listing more greens, and the spinach moves fast so jump on that. Lastly, don’t forget, turkey is still on sale so stock up!

xo
Chandler & the Hayshakers

01/31/2026

One of my favorite farmers and our collective neighbor, Emily , says that she measures success by how much she goes on vacation each year. When I first heard that over a decade ago that statement shocked me, as a beginning over-zealous workaholic young farmer. As I approach my two decade anniversary of farming as a career, I’ve learned to embrace this radical worldview from my dear friend. In a job where the list never ends, and we use our bodies so consistently, taking time away is so crucial. And I’m thankful for have a solid winter crew around to keep the lights on and the animals fed. It’s been a pleasure to have Etta, Caidy, Anna, Megan and Shira keeping the food hub train chugging along so smoothly while we all rotate time off.

One of my vacation stops this winter was in Cambridgeshire, UK with Theo and Erin. After hosting Calixta our farm last winter on her west coast farm tour, we were thrilled to visit to she her impressive operation. Calixta was a draft horse farmer for years before her fuzzy friends retired, and now her operation has grown to feed over 80 restaurants in London and a large year round crew! We had a blast touring the farm, sharing stories and dog pets, and visiting incredible restaurants that serve her produce. Thanks to Calixta and Freddie for their generous hospitality.

Back on this side of the pond, we’ve got one of the best looking offerings for early February since we started the food hub in 2020. The sheer diversity of fruit and veg at this time of the year is inspiring! Of course we have the relatively warm winter to thank for the kale, collards and salad mix. Those combined with the rainbow of offerings from our NW partners makes for an array to be proud of.

xo
Chandler & the Hayshakers

12/19/2025

Last weekend of 2025 for and

Find us at the UD Saturday and West Seattle Sunday markets! Brave the rain to see our smiling faces with all the radicchio, pink and purple cabbage, tatsoi, komatsuna, arugula, chard, collards, mustards, parsley, broccolini, orange cauliflower, rainbow daikon radishes, gold beets, sweet carrots, thicc celeriac and kohlrabi, our variety of dried chilis and Tailfeather smoked turkey cuts and lamb sausage! Everything you need to eat like royalty, from full hearts and hands of your farmers 🥰

12/10/2025

What a fun weekend celebration at the Sagra del Radicchio and NW Cider. It was a busy time but we had a blast.

Highlights include:
- hanging with Andrea of Smarties.Bio, Italian seed breeder and discussing his goals and advice for best growing practices
- Andrea’s pink outfit at Sagra
- Jay’s nacho cheese fountain of joy
- seeing so many happy faces tasting the finest cider Walla Walla has to offer from our cousins at Mast Year Cider
- eating delicious bites from so many other Sagra tables and Portland establishments
- touring Flying Coyote Farm and seeing Lili + Dan’s incredible winter produce fields and pack shed
- unlimited pizza and sandwiches from Pizza Thief at the after party
- Adina’s radicchio + NW produce flavored/themed cake
- record shopping at Mississippi
- connecting with who now carry our dried chili products for Portland consumers and wholesale customers! (and some treviso tardivo that we had extra)

Thank you so much to Lane and everyone else who helped make the event a tremendous success

Back at the farm this week we’re trying to stay dry, and keep chipping away at crop planning, dried chili work, and preparation for more Seattle farmer’s markets this weekend—featuring Theo and alongside us slinging their smoked turkey parts. We’ve got a wide selection of greens, fruit and other seasonal treats, plus a restock on kraut and kimchi from .pickles Plus the last of the forced radicchio for the season. Hope you’re enjoying it all as much as we are 💖

11/28/2025

Need a salad? Winter radicchio is on the menu and it’s abundant and primo right now ❤️❤️❤️

We’re stocked up with Treviso tardivo, Castelfranco, rosa del Veneto and these stunning beauties, what we call Radicchio Rosettes. 🌹🌹🌹

Known in Italy as Rosa di Gorizia these rose shaped gems are recognized by Slow Food and grown mostly in the Friuli-Venezia region on the border of Slovenia. Highly prized and hard to find—only available for a limited time in the NW 💝💝💝

We’ll be back this Saturday at the Seattle U-District Farmers Market 9-2 () and delivered by the fine folks at ❤️‍🔥❤️‍🔥❤️‍🔥 we’re also bringing some lots of dried chilis, including some Calabrian, pasilla, red shish*to, jimmy nardello and Habanada

Lovely locals can find the goods 💖 💖 💖

See you next Sunday Dec 7th at the Sagra del Radicchio!! .bio 💜💜💜

11/22/2025

Seattle University District 9-2!
🩷❤️💜💚🧡💛🤍🖤

11/19/2025

Treviso tardivo radicchio: a mouthful of Italian words, a niche nerdy vegetable crop, and a passion project of mine for years. (Yes, I have toured some radicchio farms in Italy, more than once.) And after a lackluster harvest in 2024, I was determined to nail it this year. And wow, do they look mighty fine this year, thanks to our crew for their dedication on making these beauties a reality.

Seeded in July, transplanted in August, dug up in October and then “forced” throughout the early winter. Forcing refers to the transformation these plants undergo, similar to Belgian Endive—roots are placed in water, and the root energy creates new growth in the dark for around 3 weeks. In milder climates, they can be dug and forced all winter, but our climate can be too dicey to leave them in the field too late into winter—so we only have them available for about 2 months in our climate.

Find them available with , or in person at this week. Most likely you’ll see them on the menu at .bacetto and In Seattle, we’ll drop some off at and I’ll be making a special appearance at the U-DIstrict on Saturday (Megan will be attending the !)

We also have some other new radicchio in stock—chicory salad mix and Rosa del Veneto (aka pink lettuce,” according to Cosmopolitan Magazine) is coming in tomorrow, and we’ve brought in some lusia and castelfranco from our westide buddies

Oh, right. We do have other produce besides radicchio. Tatsoi, collards, parsley, beets, carrots, sweet potatoes, squash and SO MUCH fioretto cauliflower. Have you had enough yet? I need to roast some more. Apples galore—new varieties dropped this week: Golden Russet, Winesap and Newton Pippin are all bangers for fresh eating and dessert work. Don’t sleep on those before they sell out. They go great on a radicchio salad ;)

xo
Chandler & the Hayshakers

11/15/2025

Saturday 9-1! Showroom on Colville

Hayshaker Farm

05/02/2026

03/17/2026

02/06/2026

01/31/2026

12/19/2025

12/10/2025

11/28/2025

11/22/2025

11/19/2025

11/15/2025

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