About

Nestled away in lush, vibrant rolling hillsides of Ashland, Oregon, resides the home of Uproot, a 28 acre heritage pig and pastured chicken farm.

Our mission is to offer community supported, freshly and conveniently delivered pasture raised meats to our local Rogue Valley.

Uproot diets consist of organically farmed Oregon peas, northern California sunflower seeds, Ashland’s Standing Stone spent barley, certified organic kelp and organic whey from the local Rogue Creamery.

Absolutely no corn or soy, GMO’s or pesticides are used in the process of growing our food.

This organic way of life provides a nutritious boost of vitamins, such as Omega 3 fatty acids and contributes a significant level of healthy unsaturated fats found in a balanced diet. The distinct richness, bold physical appearance and flavor of our meats depicts the rogue tale rooting back centuries from its European descent.

We offer direct retail sales of made to order freshly processed pork and chicken, with complimentary doorstep delivery or pick up at farmers market.  We will be featured at Ashland’s Tuesday and Saturday Farmers Market 2018 season (May to November).

Krista Vegtēr

Sales, Sustainability & Quality Control

Raised in Santa Clara, California, Krista Vegter always dreamed of flipping the hands of time and reversing the concrete jungle back to the beautiful fruit orchards that once filled the Valley of the hearts delight aka Silicion Valley. After visiting Southern Oregon she knew this was her home to the future fruit orchard she long dreamed of. Krista has been a long time vegetarian and conscious of leaving the most minimal eco foot print. Her passion and vision contributes to the organization and implementation of incorporating every business decision to be earth driven and sustainable. From our pv solar run chicken facility, to water conservation practices and composting operations, Krista oversees and puts mother nature’s loving guidance at the forefront of all operational structuring.

Sonia Consani

Head Farmer, Builder, & Chef

Inspired by Moby and the death of her grandpa to cancer, as a driven teenager, Sonia Consani began consciously paying attention to the importance of quality organic ingredients and the impact food has on supporting a quality life. By age 17, after exploring the Academy of Art SF she attended Professional Culinary Institute receiving her culinary degree. Sonia, continues to apply her culinary brilliance, natural artistic and handy craft knowledge to every aspect at the farm; from designing and building infastructure to sourcing quality seeds, her vast knowledge has no bounds. Thanks to her efforts, we offer complimentary recipes on how to prepare the food we produce and eat seasonally. Sonia is always looking for new ways to improve efficiency, self sufficiency and replenish our farms ecosystem.

Tiffani Ayres

Farm Organizer & Groundskeeper

Tiffani Ayres, born and raised within the vast, rural rice fields of West Sacramento, farming is second nature. Along with being a gifted a natural born athlete, Tiffani Ayres is a full-time high school student and 5 year veteran flutist. She has a strong and kindred spirit with dogs. Her farming background goes back 3 years where she started her farming career as the feed manager when the farm was located in Bend. She has expertise in general farm hand work including fence building, construction of pig huts, seeding pasture, rotation of livestock, farrowing assistant, compost building, in house veterinary needs including administering holistic worming practice, and general clean up and organizational management. She continues to grow and learn more each day along with the farm.