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We now offer GIFT CARDS!
Give the gift of fresh goat milk, eggs, and healthy meats to your loved ones
Come visit our Farm Store
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Farm location:
10414 HWY 238 Jacksonville, OR 97530 3 miles past the Ruch store when coming from Jacksonville or 2 miles past Red Lily when coming from Applegate. After turning off Hwy 238, follow milk sign on Quail Run Rd North until you come to our driveway. Milk, eggs and pre-ordered meat is in the fridge/freezer in the main bay of the grey barn near gate and walnut trees. Drop your money or check in the lockbox on barn door, please use the envelopes provided in the fridge. No change is provided, please bring exact change. Please scroll down to see other payment options.
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Products Currently Available
Goat Milk, Goat Meat, Pork, Duck Eggs
Products are available for purchase online here! If you are not able to pay online you can bring a check or cash to the farm and drop it in the dropbox. If you would like to pay with Venmo you can send it to @Gillian-GiffordShort. We also accept SNAP! Please let us know ahead of time if you plan to use SNAP/EBT and we can arrange to meet you to run your card, unfortunatly, we can only accept SNAP in person.
Milk
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Duck Eggs
Our ducks are pastured and roam free on over forty acres (yes they go up to the neighbors and BLM forest!). They love to find grubs, insects and dropped fruit in the orchard and gardens. They're also given organic, non-GMO, soy and corn free feed from Scratch and Peck.
Beautiful eggs from happy ducks!
We love to recycle egg OUR cartons! Please bring back clean egg cartons if you have them!
Beautiful eggs from happy ducks!
We love to recycle egg OUR cartons! Please bring back clean egg cartons if you have them!
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Pork, Goat & Seasonal Poultry
More info on our holistically raised meats on the Rogue Meats Page. Rogue Meat
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SAFE HANDLING OF RAW MILK
As a consumer you need to know how to keep your milk as fresh and safe as possible.
Below is a summary and tips for safe handling of raw milk
As a consumer you need to know how to keep your milk as fresh and safe as possible.
Below is a summary and tips for safe handling of raw milk
Milking standards -We take cleanliness very seriously and have appropriate processes in place regarding safe milk handling. Our raw milk is tested on a regular basis for harmful bacteria through state of the art run dairy labs for safety. We will post regular test results at the farm, feel free to ask us about our current tests.
Udders are cleaned with dairy wipes called Milk Check, they are a lactic acid satitizer, then dried so no liquid can drip down and get sucked into the machine. Milking is done with our new professional milk machine (Tulsan Classic Bucket Milker) and is piped into a stainless steel milkcan, we use in line filters to remove any impurities. This closed system limits the milks exposure to the air, and prevents any possible contaminants. It is chilled immediately to 38 degrees within two hours in an semi frozen icebath. For the best taste milk must be cooled to 40 degrees within 2 hours, so we are well within these parameters.
The milking equipment is cleaned before and after milking using our eco-friendly and biodegradable dairy cleaners. We use PVW alkaline detergent and Peracetic acid sanitizer instead of toxic bleach (bleach is the dairy norm). Equipment is sanitized before and after milking. All waste water goes into our grey warer system.
Containers – We only use wide mouth mason jars with metal lids. Glass is the easiest to clean and it keeps milk colder than plastic. Plastic containers can be difficult to clean properly and they tend to hold onto off-smells and tastes. The white plastic solid lids are not air tight, so they can leak and also promote contamination of the milk because they are not sealed. Milk will not stay as fresh tasting with the plastic lids, if you prefer the plastic lids feel free to change them out after you purchase the milk. Please only return metal lids with your jar.
Cleaning containers – Milk jars should be VERY clean to prevent contamination. Milk dries almost clear, so even with glass you might miss a spot.
As soon as your container is empty, rinse with lukewarm water, never hot. Hot water will “set” the milk proteins, gradually forming a film that can cause odors and souring of your milk.
After rinsing, wash your bottle in hot soapy water, be sure to use a brush that reaches the bottom of the jar. Rinse afterwards. After scrubbing the jar you can run it through the dishwasher if desired, but not necessary.
Make sure bottles are completely dry before putting the lids back on. It is best to air dry them rather then using towels that can leave little fuzzies and possibly bacteria inside your now clean jar.
Transporting Fresh Raw Milk - Your milk will stay fresher for longer if you never break the cold chain. Milk safety is the responsibility of the consumer once it leaves the farm fridge.
Milk is stored inside the fridge at 38 degrees F. The ideal goal is to keep your milk at this temperature at all times. It is therefore recommended that you bring a cooler or insulated bag to keep your milk cool as you travel home. Put the milk in the fridge as soon as you get home. Milk will stay sweet tasting if handled properly for one week, after a week it will begin to have a slight goaty flavor, but is still drinkable, gradually it will start to culture. Raw milk will not go rancid in the fridge, it will slowly turn into cultured sour milk over the span of a couple weeks.
Please only return CLEAN AND DRY jars with no chips or cracks and with lids that have no rust.
Please DO NOT bring jars that have stored strong flavored foods or products like curry, garlic, herbs, pickles. Milk easily takes on other flavors.
For the safety of other customers, jars that have stored marijuana are not allowed, the residues inside the jar are a safety hazard.
We run the jars through the sanitizer before using them, however if there is milk residue or other contaminants on them the sanitizer will not remove it. Please help me keep the jars clean and reduce my time hand washing them. Thank you!
Udders are cleaned with dairy wipes called Milk Check, they are a lactic acid satitizer, then dried so no liquid can drip down and get sucked into the machine. Milking is done with our new professional milk machine (Tulsan Classic Bucket Milker) and is piped into a stainless steel milkcan, we use in line filters to remove any impurities. This closed system limits the milks exposure to the air, and prevents any possible contaminants. It is chilled immediately to 38 degrees within two hours in an semi frozen icebath. For the best taste milk must be cooled to 40 degrees within 2 hours, so we are well within these parameters.
The milking equipment is cleaned before and after milking using our eco-friendly and biodegradable dairy cleaners. We use PVW alkaline detergent and Peracetic acid sanitizer instead of toxic bleach (bleach is the dairy norm). Equipment is sanitized before and after milking. All waste water goes into our grey warer system.
Containers – We only use wide mouth mason jars with metal lids. Glass is the easiest to clean and it keeps milk colder than plastic. Plastic containers can be difficult to clean properly and they tend to hold onto off-smells and tastes. The white plastic solid lids are not air tight, so they can leak and also promote contamination of the milk because they are not sealed. Milk will not stay as fresh tasting with the plastic lids, if you prefer the plastic lids feel free to change them out after you purchase the milk. Please only return metal lids with your jar.
Cleaning containers – Milk jars should be VERY clean to prevent contamination. Milk dries almost clear, so even with glass you might miss a spot.
As soon as your container is empty, rinse with lukewarm water, never hot. Hot water will “set” the milk proteins, gradually forming a film that can cause odors and souring of your milk.
After rinsing, wash your bottle in hot soapy water, be sure to use a brush that reaches the bottom of the jar. Rinse afterwards. After scrubbing the jar you can run it through the dishwasher if desired, but not necessary.
Make sure bottles are completely dry before putting the lids back on. It is best to air dry them rather then using towels that can leave little fuzzies and possibly bacteria inside your now clean jar.
Transporting Fresh Raw Milk - Your milk will stay fresher for longer if you never break the cold chain. Milk safety is the responsibility of the consumer once it leaves the farm fridge.
Milk is stored inside the fridge at 38 degrees F. The ideal goal is to keep your milk at this temperature at all times. It is therefore recommended that you bring a cooler or insulated bag to keep your milk cool as you travel home. Put the milk in the fridge as soon as you get home. Milk will stay sweet tasting if handled properly for one week, after a week it will begin to have a slight goaty flavor, but is still drinkable, gradually it will start to culture. Raw milk will not go rancid in the fridge, it will slowly turn into cultured sour milk over the span of a couple weeks.
Please only return CLEAN AND DRY jars with no chips or cracks and with lids that have no rust.
Please DO NOT bring jars that have stored strong flavored foods or products like curry, garlic, herbs, pickles. Milk easily takes on other flavors.
For the safety of other customers, jars that have stored marijuana are not allowed, the residues inside the jar are a safety hazard.
We run the jars through the sanitizer before using them, however if there is milk residue or other contaminants on them the sanitizer will not remove it. Please help me keep the jars clean and reduce my time hand washing them. Thank you!