Sarah Lemon"> 2325~1200338~
Situated nearly a mile high in the mountains outside of Ashland, Willow-Witt Ranch is a world apart.
So is meat produced there from free-range pigs, goats and chickens, according to readers of Oregon Healthy Living.
"We've been working and learning on this land for more than 25 years," says Suzanne Willow, who with partner Lanita Witt breeds Berkshire pigs and Boer goats.
"We've found that these are the best breeds for our specialized, high-elevation climate and native-plant forage," adds Willow. "We've purposefully kept our production scale small to ensure the health of our land and to maintain a personal connection to all our animals."
Willow-Witt single-handedly put lean and sustainable goat meat on several Rogue Valley restaurant menus. Its pork is marbled for richer flavor and texture.
The off-the-grid ranch's community-supported agriculture program provides 30- to 60-pound meat shares, as well as eggs, over six months. Willow-Witt sells retail cuts, sausages and eggs at local farmers markets and through online retailer Rogue Valley Local Foods.
Other favorites: The Butcher Shop, Eagle Point; Iron Age Farm, Applegate