The Side Yard Farm

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The Side Yard Farm

The Side Yard Farm An Urban Farm. Catering Company & Venue serving the Portland area since 2009. Join us in doing the work folx! to Portland.

The Side Yard is a 1-acre urban farm, catering company, and venue space located in the NE Cully Neighborhood of Portland, Oregon. We provide local restaurants & the community with organic produce, education, and opportunity since 2009. The farm grows a wide range of seasonal veggies, fruits, seeds, flowers, and specialty herbs, harvested the same day to ensure quality and freshness. We grow our pr

oduce sustainably and ethically, using methods based on permaculture no-till to cause the least damage to the soil and the environment. We believe in whole plant utilization, starting with the seed and ending with the seed. We apply this approach with whole-plant cooking and farming methods, tasting different stages of a plant’s life, exploring flavors & textures, and getting a chance to be creative in the kitchen. We host an average of 10,000+ visitors each season at the farm for workshops, farm events, dinners & brunches, grief groups, farm tours, BIPOC Farmers Markets, and more. Side Yard feeds upwards of 15,000 people per year through restaurants, Community Supported Agriculture (CSA) boxes, donations, catering, and farm events. We are committed to continuing our work in building and fostering community resilience by providing a safe, inclusive space for all identities. Side Yard Farm acknowledges the land on which we farm and occupy, along with the ongoing issues and struggles of the Native Peoples. The Chinook people are the original stewards of the land where Side Yard resides today in NE Portland. It is a privilege to farm this land and continue to feed the community as those that did before us. Our valley is fertile because of the stewardship of tribal people tending to the soil. We are committed to sharing this land and our resources to Indigenous communities and organizations through various avenues. We also honor the Black & Brown labor that has made this country flourish and prosper; we nurture this land in honor of you. In May 2020, the Side Yard was finally able to purchase this parcel of land so that we can preserve this farm for future generations of farmers to come. We will continue to work together in solidarity to build connections, cultural diversity and lift one another up during challenging times. Stacey Givens is the Farmer/Chef/Owner of The Side Yard Farm & Kitchen. She grew up in Southern California as the youngest child in a big Greek family. From an early age, she was immersed within a deep food culture, her mother and Yiayia teaching her how to grow, forage, and preserve food as women in Greece had done for generations before. Stacey gained her first experiences in the food industry at the age of fifteen working in kitchens from L.A., S.F. She found a home and community in Portland; with her Seed-to-Plate philosophy first sprouting while working at Rocket’s (now Noble Rot) rooftop garden. Driven by this deeper connection to her food and desire to create a community-centered space, she began farming on a small plot of land in the NE Cully neighborhood in 2009 and taking her Seed-to Plate concept into a full-scale catering business. Over the years, she has won the Local Hero Award, has been featured on Food Network’s Chopped, TIME Magazine, NBC’s Today Show and more. In 2013, neighbors in the Cully saved the 1-acre plot of land that is now Side Yard Farm from development. Stacey has tended this land with dedicated farm crew members and volunteers. The farm has become a stunning backdrop for events and gatherings throughout the farm seasons. In 2020, Stacey was able to purchase the land outright through a USDA loan for women farmers so she can preserve the land for future farmers. Throughout the years Stacey has been inspired by the community around The Side Yard Farm and continues to expand the Seed-to-Plate catering business, starting with the seed and ending with the seed, in the field, kitchen, and all areas in between.

04/02/2025

‼️ Farm calendar is up for the next 2 months!

We are kicking things off this Saturday APRIL 5th from 10am-3pm. Come by the farm for another plant sale 🌱 and hang out in the sunshine with us. Little Soula and I will be around to give you some planting advice ;)

Our farm goods shop will have our famous green garlic hummus, lovage pesto, strawberry & magnolia petal dressing and some spring veggies for you to take home! The farm bar will be slinging , mimosas, cinnamon rolls and banana bread 🙌

SEE YOU THIS SATURDAY!

CHECK OUT GREEKSTER COMING UP ON APRIL 20th. ITS OUR BIGGEST CELEBRATION OF THE SEASON. OPA 🇬🇷

03/28/2025

It’s that time of year again to harvest magnolia flowers! I love that magnolia harvest time is around my little ones bday ❤️ She now joins me in the harvest, reminds me of me and my mom. There are a couple ways to preserve magnolia petals. I quickle them in a sweet pickling brine and jar them up. We use them all over our menus throughout the season. Adds a little sweet floral, gingery taste to a dish. I also dehydrate the petals and grind them into a powder to use in baking. Just mix some of the powder in some sugar to make magnolia flavored sugar! Peppery, cardamom and ginger deliciousness. (I’ll post more pics of the process soon.)

Check out the quickle recipe below…
RECIPE:
white wine vinegar, water, honey, sugar and salt. I do it to taste, I don’t measure. I like a super tart and sweet brine for these petals. Heat up to dissolve ingredients, cool to luke warm and pour over petals. Place a weight over the petals, they will float to the top. They will last for about a year in the fridge.

Thank you Farmer Ted for always sharing your magnolia tree with us year after year.

03/26/2025

Join us on Sunday, April 20th for our 14th Annual Greek Easter (Greekster) celebration on the farm. The Side Yard crew and myself will be cooking up the same Greekster menu you all love. One that reflects my Greek roots, recipes passed down from my Mom & Papou. We will have my Mom’s favorite playlist blasting all night and there will be some Greek dancing too!.... Please check out the menu below. And yes, I’m making our famous baklava.

All seating is outdoors and you may sit wherever you like depending on your comfort level. Our lovely dining area has plenty of seating or you are welcome to picnic on the back lawn. Please bring a blanket and/or camping chairs!

Seed to Plate Buffet (All you can eat!)

Urban Farmer Greek Village Salad-
Farm Lettuces. Heirloom Tomatoes. Cukes. French Feta. Kalamata Olives. Onions. Flowers. Mana’s Red Wine Vin

Spanakopita (spinach pie)- Spinach. Dill. Greek Cheeses. Phyllo

Fasolakia Giaxni-Greek Style Bush Beans with Tomato + Basil

Roasted Lemon Potatoes- Garlic. Lemon. Herbs

Wood Fired Souvlaki- Lamb or Grilled Chicken w/ Sweet Peppers n’ Onions (+VEG OPTION AVAILABLE) Served with Tzatziki Sauce & Pita

Pastitsio(Greek Lasagna)-Ground Beef. Fat Noodz. Cinnamon-y Tomato Sauce. Greek Cheese Sauce

Mana’s Baklava- Honey Soaked Nuts + Spices. Phyllo

Bevies- The Side Yard Farm Bar will be open with local wine, beer & chicha morada cocktails & mocktails.

LINK IN BIO 🇬🇷

03/20/2025

🚨 DISREGARD LAST POST. The plant is this Saturday, MARCH 22nd, not April 22nd!

NEXT FARM PLANT SALE! Back at it again this Saturday, MARCH 22nd from 10am-3pm. Spring veggies of all kinds, greens, herbage and more. The Side Yard Bar will be serving up pastries from , mimosas and . Bring the fam, come hang and get some goods.

Plant starts in stock 3/22:
Peas
Lettuce mix
Mustards
Arugula
Kale
Collards
Caraflex cabbage
Chard
Nettles
Pac Choi
Tatsoi
Spinach
Celtuce
Beets
Carrots
Sunchokes
Fioretto Cauliflower
Stem broccoli
Fennel
Kohlrabi
Leeks
Cipollini onions
Bunching onions & more!
+ Herbs of all kinds, flowers & seed packets

Please don’t park on Ne 48th behind the farm (want to keep neighbors happy!) and no pups please 🐕 Thanks!

03/14/2025

She cute. Spring is springing at the farm!

Opening day is this Saturday, March 15th from 10am-3pm. Rain or shine! Come on by and get some plant starts 🌱

02/24/2025

It’s Side Yard’s Sweet Sixteen today! We are still here after 16 years because of all of you, our community! Thank you for supporting urban farms and small businesses. So grateful to be part of this village. It’s a privilege to feed you, whether it’s veggies, plant starts or one of our farm meals.

Times are tough right now, but we have been here before and we will get through this together. As we head into our 17th season, our farm will continue to be a safe & inclusive space and a place of support for our community.

Our season begins in March. Keep a watch for our calendar, which is going live soon! Nursery sales and brunches are around the corner.

📷

02/14/2025

Hey folx! Interested in becoming a Side Yard Farm CSA member? Just a heads up that we only have 5 half shares left for purchase! Half shares are perfect for 1-2 people. We do have plenty of full shares still available which are great for larger households.

Side Yard CSA offers 24 weeks of organic urban grown produce, starting mid May- October with recipes. Full shares start out with 7-8 items in the spring and get up to 12-13 items once our summer fruiting crops are ready. Pick up is easy and convenient at our farm location in NE Portland.

Feel like adding on a ‘farm goods package’ or weekly sourdough bread from .bread ? We got you covered.

Paying with SNAP BENEFITS? Thanks to , we are able to accept SNAP benefits 🙌 Double Up Food Bucks will cover HALF the cost of your share if you are paying with SNAP! They will also cover value added products as well, such as our farm goods package or bread. Please email [email protected] to sign up for your CSA share using SNAP.

Equity Pricing for the BIPOC Community- We have only 4 more shares available at this price. They are going fast! (Email [email protected] for more info)

LINK IN BIO FOR MORE INFO & TO RESERVE YOUR CSA SHARE!

02/11/2025

I came across this handwritten recipe from my Mom today, for her famous baklava! It was buried under a bunch of old files in a forgotten drawer in the barn. I’ve been in the process of writing my cookbook proposal, (almost done!) and during that time, finding little gems like my mom’s recipes, remembering food experiences as a kid and having to really ask myself ‘what is Side Yard Farm’, ‘why did I create this place?’, has given me the opportunity to tell my story throughout my cookbook.

I’ve realized that Side Yard is definitely a nod to my mom and all that she has given me. She is the original ‘seed to plate’ farmer/chef in our family. I created a place that is home to me and I have loved sharing it with all of you for the past 16 years. I hope you feel the love and comfort when you come dine at the farm, as if you are at a family dinner.

Those of you that have been to Greekster at the farm and know my Mom from her time spent here have been asking me when she’s coming back to Portland to visit? How is she? It has been 5.5 years since she has visited. I feel that it’s time I share that she has been battling dementia and it has only gotten worse over the years. It is almost incomprehensible to me that she will never be back here to visit. She was always her most authentic self when she was on the farm. We would cook and harvest together, making jokes and laughing as we did. She would make her huge Greek meals for the farmers and my friends, maybe feeding 6 people,but made enough for 30. She would also make me pull my truck over if she saw someone’s fruit tree dropping fruit on their lawn, she would help herself as she always did when I was a kid 😂

Writing out my story in this book proposal has given me so much joy. My Mom is why I’m finally doing it. Thanks for that push Mom!

Oh, and yeah, my mom’s baklava recipe is in there, but it’s a hybrid of mine and hers. I use fig leaves in the honey syrup. She would flip out if she knew I snuck fig leaves in her syrup recipe! 🤫

02/11/2025

And ‘sow’ it begins. Season 17 has begun and it’s time for seeding up trays and getting the farm prepped. Our farm manager Lily is back for her second season at Side Yard, lucky us! She runs the farm operations and handles everything from prop, to planting plans, nursery sales, chef orders, our food donation program and keeping the farm venue looking tight. The best 🙌 We are also excited to have a new farmer join us this season, Sydney. She is a transplant from the Bay Area and has worked at some rad farms. Stoked to have her join our crew.

Stay tuned, our events calendar goes live this month. Plant sales begin next month and brunches and all that will follow!

01/15/2025

TRUTH: Winter food can be bright and colorful.

SIDE YARD WINTER SALAD
Radicchio . Rainbow Roots. Kohlrabi. Chamomile Crunchies. Pecorino. Creamy Meyer Lemon & Pickled Magnoila Petal Dressing

In most dishes that I make, there is always a touch of ‘whole plant cooking’. There are so many parts to plants! From the forgotten buds, leaves, seeds and stems. Also, plants that are unique as well, like magnolia petals. In this farm salad, there is last seasons dried wild chamomile mixed in with bread crumbs, dried flowers for garnish and pickled magnolia petals in the dressing from last spring.

📷

01/14/2025

When farm to table meets seed to plate.

It was an incredible honor to host Alice Waters at Side Yard Farm for brunch yesterday. She has been an inspiration to me and the way i cook for most of my culinary career. Her drive and passion for regenerative farming and school supported agriculture is more fierce than ever. I’m so happy I got the opportunity to share the farm with her, talk about whole plant cooking and the joys of life . Other brunch guests included so many inspiring people in the food and farm world: and so many more.

It takes a village and yesterday this village nailed it! Myself and cooked up a multi-course seed to plate brunch using winter crops & chicories and last year’s preserved ingredients from Side Yard Farm. Ceramicist Jme Holub handcrafted incredible ceramic plates and cups for this special occasion and my dude Dillon DeBauche baked the best bread Alice has ever had (her words!). Last but def not least, is not only the lead farmer at flying coyote farm , but she is an amazing host and served up so much love.

This brunch wouldn’t have been complete without the help of:
Photographer
Wine
Hand painted menus
Sponsor
Kitchen help
AND all the organizers from pdx team & Alice’s team!

This day will not be forgotten. Thank you Alice Waters.

12/16/2024

Thank you for the interview and the opportunity to talk about work, life and all the things in between.

//When i think about where I get my work ethic from, I instantly think about both my parents. I am the youngest of seven in my family. My mom is an immigrant from a small village in Greece and came to America with her family for more opportunity after losing their village to a tragic earthquake. From a young age, I found myself watching my mom do everything, from planting our garden, harvesting, cooking large family style meals for all of us, preserving food, cleaning, climbing trees to trim back branches, making things look beautiful and so much more. I was in awe of her completely. My favorite food memories from when i was a kid was going out ‘foraging’ with my mom and her Greek church friends. Whether it was olive trees in an open grove, fruit hanging over someone’s fence or horta (wild greens) in the nearby hills, she turned it all into magic when she brought it to the kitchen. She always had a knife and a pillowcase in the car, she foraged weekly. Might I add that we lived in a beach town just south of Los Angeles, so very urban and residential foraging! When I look back at my childhood, I realized that Side Yard Farm & Kitchen is my mom. I created a place that is home to me and I have shared it with my community in Portland for the last 16 years. Growing food for the community, cooking large family style meals on the farm and hosting events of all kinds. I even do some urban foraging myself, preserving all that I can.//

READ MORE—https://boldjourney.com/meet-stacey-givens/

12/02/2024

The farm is closed over the winter season, but you can still support our little farm over the holidays and purchase a Seed to Plate gift card for a loved one! 🎄

SEED TO PLATE GIFT CARDS CAN BE USED FOR…
-Brunches, dinners and all food events
-Bike in Movie Night & Comedy Show tickets
-Plant starts
-CSA shares (half & full)
-Pride events
-Farm goods (dressings, pickles, jams, veggies)
-and more….

We are already planning out our 2025 farm & events season and cannot wait to see you all real soon!

https://side-yard-farm.myshopify.com/collections/side-yard-farm-gift-cards/products/side-yard-farm-gift-cards

11/25/2024

Winter goods: Mustard greens, chard, kale, caraflex cabbage.

11/11/2024

Hey community- I have been thinking about everyone so much this past week- there are so many unknowns right now, but what I do know is that we are resilient. We’re going to be okay because we have one another and because we will continue loving, showing up and caring for each other. Side Yard will always be a safe place for everybody- we are more dedicated to that now more than ever before. If you need support, please check out my friends at
***rgriefclub & .

For me personally, I’m q***r and a lot of my community is q***r, trans, gay, BIPOC, etc and this effects so many people that I love dearly and beyond. Reproductive rights helped me make a baby and now I have this sweet family. I was able to marry the love of my life because gay marriage exists. I am now raising two little girls and I will not allow my family to not count, to not be seen, to not be protected, to not be heard, to not exist.

Take care of one another and brace yourself, we have a hell of a fight ahead of us. Hit me up if you want to get your hands in the dirt and be around community.

Love to you all ❤️

10/24/2024

As we wrap up our 16th season and lay the farm to rest for the winter, I feel so much gratitude for those of you that help support our farm year after year. Thank you to the chefs that work with us and thank you to our CSA members. Your support makes it possible for our small farm to donate extra produce & plant starts to our community partners every week, pay my staff a living wage with insurance and pay our bills.

See you next season! CSA shares will go on sale in January 2025. If you want to add your name to our CSA list for next season and reserve a spot, DM me!

09/23/2024

Come by Monday night from 6pm-10pm to get some bites and drinks to help support our next Seed to Plate Tour to Japan 🇯🇵 No reservations needed, just come on by. See you then!

Chefs
Risa
Althea
Linh
Gabriella
Stacey

09/21/2024

Our first harvest off of our dwarf and columnar apple trees! Pretty damn tasty. Baby Soúla Is stoked! 🍎

Address

4800 NE Simpson Street
Portland, OR
97218

Website

http://www.thesideyardpdx.com/

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Put this guy to rest today. It was on its last leg. I have a decade of memories with this cob oven. From the day we built it, to all the meals I cooked, pizza cooking classes with kiddos and friend family dinner nights. A new outdoor kitchen area is being built in its place with a new wood burning oven! About to take our seed to plate brunches and dinners to a whole new level. Stay tuned.

Labor of love right here. Ground cherries have this amazing flavor: tropical, pineapple-y , mineral-y, kinda tastes like a pineapple Flintstone vitamin. They are ready to harvest when they fall on the ground (hence, ‘ground’ cherries) and their husk turns a papery light brown color. I use them in all sorts of recipes from sweet to savory. Cookies, cinnamon rolls, ice cream, jams, etc. you can also pickle them! Recently I made a G cherry sweet n’ sour sauce for okonomiyaki. Try them sometime, just know that they are a pain in the butt cause you have to husk each one!

It’s been a long time coming, but we finally did it. The Side Yard crew has set up a large scale vermicomposting system in order to enrich our little 1 acre urban farm with worm castings. Our farm friend, dedicated volunteer of many years and soil nerd Emily helped make this a reality. Thank you Em for the push and your guidance on this. And thanks to my farm crew for helping me build it out! This wouldn’t of been possible without the grant we received from @ocfsn_foodsystems 🙏 We will keep you all posted on our worm 🪱 journey. What worked, what didn’t, all the things! Stayed tuned

August 2024- Brought out the stick ‘drone’ to get some shots of the farm looking so lush. Don’t have a drone? Me neither, BUT I do have a really long broom stick, zip ties and a phone. Proud of the crew and all their hard work and love they put into this place. Lily, Lee, Talia and Rachel ❤️

Summer is in full swing over here thanks to these 3 farmers! 🍅 🍆 🌶️ 🥒 🥬 @rachel.regular @archegoniaa @lilliesoukup

Spanakopita for tomorrow’s farm brunch. This is something I’ve watch my mom make, maybe a hundred times. I make it often when I miss her. I can hear her pointers repeating in my head over and over. She taught me well.

WEEK 3 CSA harvest today! The farmers are tending to this land with so much love. I’m feeling so grateful for this season’s crew. 🎥 @archegoniaa

Hey Folx! If you want a CSA share, nows your chance. We have 20 shares left available- 1 half share and 19 full shares. We take SNAP and have equity pricing as well. Pick up is at the farm on Fridays starting in May. Please check out the link in bio for more info. Can’t wait to feed you and your family this season. 🌈 🥕 🥬 🍅

Come by the farm on Tuesday, January 16th to pick up dinner for two made by Side Yard Farm & Kitchen and local Portland Chefs Risa Lichtman, Kir Jensen and Dillon Debauche. This is a benefit to raise money for the Palestine Children’s Relief Fund @thepcrf . ALL proceeds will be donated to this amazing organization. TAKEOUT DINNER FOR TWO ‘TAKE & BAKE’ Mom’s Pastitsio (Greek Lasagna)- Fat Greek Noodz. Ground Beef. Cinnamon-y Tomato Sauce. Kefalograviera Cream Sauce- Chef Stacey Givens of Side Yard Farm & Kitchen Wintery Side Dish- Chef Risa Lichtman @lepagefoodanddrinks Little T Baker Bread-Baker Dillon Debauche @littletbaker Shortbread Cookies- Pastry Chef Kir Jensen *A big thank you to @fiddleheadfarmer for the veggie donation LINK IN BIO 🍉

Let’s talk about the magic behind fig wood. It’s that time of year to prune your fruit trees and one of my favorite branches to save and cure are from our fig trees. Once they are cured, I cut them into small pieces and use them in our smoker to smoke fish and vegetables. They have such a beautiful sweet aroma- Coconutty, almondy, leathery. Give it a try! #seedtoplate #wholeplantcooking #urbanfarming #pdxchefs

The Side Yard Farm

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