Even Pull Farm

We are a small, first-generation farm offering high quality, responsibly-grown produce and cut flowers. Thanks!

Find our veggies at the McMinnville Farmers Market on Thursday May-October and inside Mac Market at Wellspent Market McMinnville year round. Even Pull Farm is the shared dream of Beth Satterwhite & Erik Grimstad. We are first-generation farmers proud to call the Yamhill Valley in Western Oregon our home. We grow high quality, beautiful veggies and cut flowers using organic practices and all sold within 25 miles of our farm. For up to date information of where to find us, please head to our website www.evenpullfarm.com.

10/10/2026

October is here. Harvest mornings have been chilly but things until yesterday quickly heated up into the 80s. And let me tell ya, that feels HOT on a tired farmer body.

The veggies are steadily shifting toward fall and winter. It’s amazing to watch the colors of the Club boxes shift along with the leaves on the trees. 🍂🥬

The dahlias are putting on their end of season show, dozens and dozens of bunches of perfect blooms. Will it frost this weekend? Possibly according to the forecast, we will see, but the end is near either way.

Not all heads are winners, but dang if the teeny tiny ones aren’t cute 👶.

You know what’s not baby size? These Napa heads 💪🏼

A beautiful, flavorful fall box. All of my favorite things in one share: fresh herbs, tomatoes, radicchio, bok choi, fennel?!? Yessssss.

Chicory season is creeping in slowly, I cannot wait until we are picking the fancy colorful heads again. Soon enough, and the cooler temps in the forecast mean we will start to see the good colors soooooon!

The tomatoes are crescendoing their way toward their demise, can you believe this cluster on the cherry tomatoes?!!

Seeding cover crop on the first day below 80* in a hot second really makes it feel like fall. Now we just need a little rain to get these seeds germinated. 🤞🏻

And so does the arrival of the celeriac! Thanks for manning the washer this week, Paul! We didn’t grow a ton of root crops for this winter so it’s feeling like a fun side quest instead of an onerous amount of work to wash them. Celeriac is special so we made sure we had a good amount of it for cozy winter meals. 🍲

09/26/2026

It’s the week of the Fall Equinox and everything is shifting.

The morning light is long and golden, and the sun doesn’t clear the horizon until 7am.

The harvests are abundant but the “lasts” are sneaking in for summer crops. Every single fruit we pick in September is a blessing.

Sturdy, heartier crops are returning to the mix, and their flavors get sweeter as the temps drop. Our legs get wet on harvest days from walking through their heavy leaves covered in dew.

We keep planting, but slowly, and by hand. We finish in an hour instead of three or four. It’s a relief and also I sometimes wonder how it is we still have seeding and planting on our to do lists. Soon we will be done with that, and that’s how you know winter is truly near. Persephone season is creeping toward us.

The field tomatoes are doing their beautiful, last ditch thing. Bringing us some joy and some yield after a disappointing tomato crop in the greenhouse this year. 🍅🙏🏻

Maddie spends her afternoons gazing into space, peacefully comfortable now that the days are mild but still warm.

Beans is, well, as nutty as ever. And her antics and enthusiasm buoy our spirits as we steadily work through our fall to do list.

The squash is nearly done curing and soon will be finding its way onto plates and bowls around the county. This stored sunshine will bring the light of summer with us as we descend into the dark months of the year.

September, such a golden, bountiful, beautiful, gentle month. Thank you. ❤️‍🔥✨

09/08/2026

September 7. “Why do farmers farm, given their economic adversities on top of the many frustrations and difficulties normal to farming? And always the answer is: “Love. They must do it for love.” Farmers farm for the love of farming. They love to watch and nurture the growth of plants. They love to live in the presence of animals. They love to work outdoors. They love the weather, maybe even when it is making them miserable. They love to live where they work and to work where they live.” -Wendell Berry

We lost Wendell Berry last week and it hurt more than I expected. I, like so many other small scale first gen farmers, was deeply inspired to pursue farming by reading his work.

His novels, essays, and poems all captured the magic of farming in ways that make my heart ache and my spirit sing.

Because, as the opening quote says, the love of farming is something that really gets under your skin. It bleeds into all of the corners of your life. This is not work you can do with a halfway conviction. You do it with your whole heart.

You do it even when you don’t feel like it. Because love is not simple and it doesn’t only apply when times are good.

I do not like everything about farming. I get tired. And I complain. I get overwhelmed and stressed and down on myself when I make mistakes or something goes awry for mysterious game reasons… But deep under it there is still a well of love.

I feel in love with farming when I smell freshly tilled soil. Especially in the spring time.

I feel satisfaction at a job well done. I love feeling tired at the end of the day and being able to see with my own eyes what we did that day.

I love a tidy pile, supplies that are organized for easy finding, a swept barn floor, a crossed off to do list.

I LOVE growing plants and witnessing their lifecycle over and over again. It is magic every time. My job is literally to grow beautiful food and flowers. And that’s amazing.

I love growing food in all of the seasons, and I love eating what is in season. It makes me feel connected to the earth, the seasons, the weather. I am a pretty firey and at times flighty person, but growing and eating from the land gives me roots.

I love workin

08/23/2026

August 22. Two weeks passed of floundering, neck deep in August. A month of exhaustion and bounty, of course layered on top of each other in a challenging melee. 🫠

I was on the tractor in the evening again this week and was thinking about how August is a selfish creature.

It takes everything you can give and wishes there was more.

Have you ever stooped in an eggplant patch that grows up to your armpits, shoulders weighed down painfully by picking bags overflowing with fruit? Make note of the spacing and varieties and planting and irrigation schedule—repeat again next year.

How is it possibly almost time to harvest the winter squash? September is around the corner, we are ready and not ready.

Have you planted 16 beds of winter chicories in one long day so you have food to sell in December and January, the shortest days of year? Remind yourself that cash flow is crucial, and those cold winter harvests will feel like a treasure hunt even though they numb your fingers and make them ache.

Have you stared, hands on hips at the tomato tunnel that is falling short this year and you just don’t know why but have about five hunches? Take notes, hope it goes better next year. Make a better plan. Don’t cut it so close, plan for a poor year not a bumper crop.

We try our hardest, but it is also late enough in the summer that it’s time to start making peace with our successes and mistakes for the year.

Have you hunted for figs in a jungle of fragrant branches, hoping you beat the ants to most of them, feeling like you maybe peaked and should retire? Luscious bounty, here for a few weeks only so surrender to it.

Have you asleep on the couch every night all week? Me too.

August, you hungry creature.

Peaked.

08/10/2026

August 8. The week of smoke is past, and we feel lucky to say that. We harvested SO MUCH FOOD, some for immediate distribution and some for winter storage. We did some weeding and some seeding and ate popsicles and tried to fend off the existential dread and slogust burn out vibes as well as we could. Thank goodness for the return of blue skies and farm dog antics!

07/29/2026

July 29. July—a beauty and a beast. Every season July hits and I have a harsh snap to reality moment. No matter how smooth things were going or how on top of things you are before this month, July will take you out at the knees. The harvest dial is suddenly cranked allllll the way up as all the summer fruits come on line. The heat and accumulation of long hot work days starts to take a toll. Everything is bolting prematurely. Any spare moment is spent seeding and planting for winter or irrigating. Every time you turn around the weeds have grown multiple inches (literally!). You. Are. Always. Behind. All you can do is get through it, and look forward to fall. In just a couple of months the sprint will slow, and the days will be much shorter, and the things that didn’t get done this summer will be notes you apply to next season rather than that one line on the whiteboard that’s been there so long it just won’t erase. Hang on!

07/22/2026

July 20ish. I took videos this week? Abundance and overwhelm are a major theme, as is this tomato with lil leggies.

07/13/2026

July 13. Another week flies by. We are slowly catching up on some things, and keeping up on planting, flowering, weeding, watering. We are in the rinse and repeat part of the season where keeping up is all that matters. Monday harvest, Tuesday deliveries and projects, Wednesday harvest, Thursday planting, Friday seeding. Are we tired? Ya. Is this the time to lose focus? Definitely not! Keep the pace.

07/06/2026

July 6! The week of the garlic. 🧄🧄🧄

We were on a one week break from Farm Club between spring & summer seasons, so it was all hands on deck for GARLIC HARVEST. Garlic has slowly and steadily become a major crop for us, mostly thanks to Hayward who buys a huge amount of it! And this year we finally figured out how to mechanically harvest it, thanks so some trial and error and a heavy assist from the Instagram farmer community (thank you all!). What an absolute game changer! It’s hard to express how daunting and exhausting digging all of these beds by hand has been over the years. Many a friend has hopped in to help us on this particularly difficult task (a 9 month longstanding crop in dry clay soil is no joke) and I think most left slightly scarred by the experience. Sorry guys. 😅 No scars this year though, and we got over 75% of the garlic out in just a couple of days of easy effort. We will wrap it up this week and I can’t wait to have it all curing in the barn. 💪🏼

Post garlic dig we snuck in our second big seeding of chicories and fall veg, cultivated some young beds, and I also finished another dried flower install for Hayward. Their patio is looking incredible, as is the menu so be sure to make time to have a meal there soon!

July is here and it’s no joke, let me tell you. We are tired. Our brains are mush. The fields are messy but also abundant. The list is long and overwhelming. But days like garlic harvest do remind us why this is all worth it! Beautiful food for local people, our guiding principle for ever and ever.

06/29/2026

June 28. The first official week of summer! The final Spring Farm Club share went out, the winter squash is running, fresh onions arrived, the figs are loaded and we will be drowning in them later this summer and I can’t wait. And the flowers! 🤩 The heat also broke giving your farmers a bit of a reprieve and a chance to catch up on field work. Onward to July this week?! Crazy.

Address

McMinnville, OR
97128

Website

http://www.evenpullfarm.com/, http://www.evenpullfarm.com/get-to-know-farm-club

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