4 Roots Farm LLC

Garlic crop for 2024 is looking great. Some new varieties, but plenty of the old: Aglio Rosso, Inchellium Red, Chinese Pink, Vekak, and a few more!

Head on over to the site and help me clear out some of this flavorful fermented hot sauce!
• $2 (25%) OFF per bottle
• Most varieties still available: habanero, smoked habanero, bulgarian carrot, sugar rush peach, salsa verde, jalafuego and a couple more!
•Sale ends 3/15/24 @ 11:59pm

Excited to be growing dry beans again this upcoming season. These rossa di lucca are a personal favorite not only for their beauty, but the flavor and texture as well. Excellent for chilis, stews and even miso!

Our online store is live! Follow the link in the bio or type 4Roots.org into your browser. Our most popular items are in stock and ready to be shipped to your door! Garlic powder, black garlic, habanero pepper jelly and fermented hot sauces all made from fresh, organically grown ingredients in the heart of the willamette valley.

Pickled Garlic:
Garlic, dill, mustard seed, peppercorns, ghorpion pepper flakes, salt, vinegar, water.
Garlic bulbs are almost completely dry, so processing the culinary garlic will happen soon! Be on the watch out for pickled garlic, garlic powder, garlic salt, and some other experimental seasonings!

Habanero Gold Pepper Jelly
Not too hot, plenty sweet; pairs great with soft cheeses and meat and is a wonderful addition to any charcuterie board. Available in various sizes.

Organic Garlic Powder

The Aglio Rosso garlic for this powder was planted last October (2021), harvested in July (2022), hand peeled soon after it cured, dehydrated and then turned into this powder. It’s a long process to say the least, but the end result is more than worth the effort!

Have a try for yourself!
Available for $12/4oz jar.

DM or Email to purchase / receive a list of available products.

Fermented hot sauces and a number of other handmade, organically grown goods are available! Shoot a DM for the current product list.
Still have a few more days left to order some extra special stocking stuffers! Happy Holidays to you all!
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Been working on a webstore while juggling all this new product, so the process has been slower than I’d like. If anything itll be operating as the New Year begins.

Honeynut Squash. A butternut type with dark orange flesh that is sweeter than the average. It was the latest to ripen in the field out of five cultivars, but still yielded as much, if not more than the delicata. Definitely going to be growing more of this in the future. Seed sourced from

Rossa di Tuscana, red cipollini onions. Italian heirloom variety. Seed sourced from . 3rd season growing out this variety as it grows incredibly well here in the valley and stores amazing when cured properly. It’s a staple in my home through most of the year! Great flavor, guaranteed to make you cry.

Making black garlic with what’s left of this years crop and putting it up to cook with or sell later on. Excited to be planting the next round of garlic this week!

This grape cluster was too picturesque to not capture. Concord grapes 🍇 were juiced today, yielding over 5 gallons! Tomorrow I make jelly 😋

Autumn Frost F1 Specialty Butternut Squash. Seed sourced from
Named for the ‘frosted’ outer surface, this uniquely shaped butternut still packs a rich flavor that lends itself to breads, pies, or even stuffing & roasting. The plants produced nicely and the PM resistance is proving to be true as the season shifts.

The bean saga continues. This is the Brighstone dry bush bean from
Surviving shipwrecks and long journeys, and ending up on our dinner tables a couple hundred years later

Dakota Tears storage onions, seed sourced from
Gorgeous, dark brown/gold skins, pungent flavor and performed great here in the willamette through the summer with minimal irrigation. Definitely keeping this one around.

Adzuki Red Beans for future miso making.
Seeds from

Hot sauce drop! Small batch, experimental sauce with medium-high heat level.
Sugar rush peach hot peppers, Bulgarian carrot hot peppers, rice koji, onions, garlic, black garlic, Koji fermented plum juice, water, salt, vinegar.

Sakura F1 Cherry Tomato from
Very large, meaty, and highly productive. Aside from a flavorful fresh snack, they seem to store long and have great potential as a drying tomato.
They’ve taken the longest to ripen out of every variety in the high tunnel this season though, so slow to finish but certainly worth the wait.

Honeyboat Delicata from
One of the sweetest and overall easiest squash to work with.
The thin skin is perfectly edible and makes cooking with it a breeze. My favorite thing to do with this squash is cut in half lengthwise, remove seeds, slice into 1/4” half moons, coat with olive oil, garlic powder, smoked paprika or Pablano powder, s&p then roast on a baking sheet until golden on both sides.

Rosso di Lucca and Brighstone dry beans from ready to come in from the field next week! Great replacement for kidney beans and the Rosso is traditionally used in pastas, served with olive oil, salt and thyme or pair it with any protein; incredibly versatile.

It’s always exciting to discover a great back story to these vegetable varieties. Here’s a portion of the description from the website for the Brighstone “Heirloom variety said to be from an 1800s shipwreck on the Isle of Wight in the United Kingdom. Brought back from the brink by Seed Guardian Fred Arnold with the Heritage Seed Library, England.” How cool is that??

Cucumbers ready for brine; are yinz ready for pickles??

Kenearly Yellow Eye dry beans almost ready for harvest. Seed from
At this stage, you simply cut the plants down at the soil surface and set the plants on a tarp to dry in the sun. Once completely dry, you thresh the beans from pods using a stick, or by walking on the pile. One of 5 dry varieties I’ve got going this season.

Fermented Black Garlic.
Available via email, text, or DM here!
Excited to play around with fermentation again; this new tool I have grants me the ability to produce a couple lbs at a time!
Garlic being used was primarily Aglio Rosa, grown by and I ( )
Fermented hot sauces coming up in the next couple months, stay tuned!

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Gold plums getting harvested for jam!

This Caraflex cabbage from is just stunning! New favorite cabbage shape. Excited for the purple one (Kalibos) this fall.

Big Beef tomatoes coming in hot