Welcome to Zenger Farm

We are a working urban farm that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all.

Watch this short video to see the farm in action. Then come experience it for yourself!

Upcoming Events


Interested in visiting the farm? We offer farm tours through our Field Trip Program. We also welcome you to participate in our public events listed below. Unless otherwise noted, events occur at Zenger Farm.



Guest Presentation "Closing the Nutrient Loop"

Thursday, October 23rd, 6pm

Join us for a unique presentation by The GiveBack Nutrient Cycling Project. During "Closing the Nutrient Loop", you'll hear why and how human urine is being researched and used as a fertilizer.  Email, info@TheGiveBackProject.com, or  call, 510-684-9892 for additional information.


Final Lents International Farmers Market of 2014

Sunday, October 26th, 10am-3pm

Celebrate a great market season, and stock up on storage crops, at Lents International Farmers Market this Sunday. Portland's only internationally focused market, LIFM provides fresh, affordable, and culturally unique produce to the diverse Lents community and offers farm-direct sales opportunities for immigrant, emerging farmers, and new business owners. The market will re-open in May, 2015.



No scheduled events currently.




Winter Camp: Crafting Wintery Gifts from the Farm

Monday, December 22nd, 8:15am

2nd-6th graders welcome

With the holidays just around the bend, campers will put on their creative winter caps and craft farm-inspired natural gifts to take home to their loved ones. Campers will twist and soak tie dye with plant based dyes, bake spicy gingerbread cookies and roll beeswax candles while they enjoy warm winter snacks from the farmhouse kitchen. LEARN MORE

Winter Camp: In the Kitchen with Pine State Biscuits

Tuesday, December 23rd, 8:15am

2nd-6th graders welcome

Campers will spend the day in Zenger’s farmhouse kitchen scratch baking with guest chef Kevin Atchley, owner of Portland’s very own Pine State Biscuits. Canned pumpkin and frozen pie shells step aside! Campers will transform Zenger’s Baby Pam pumpkins, fresh pie dough and whipped cream into Harvest Pumpkin Pie, and go home with pie! LEARN MORE


Winter Stock-Up Farmers Market

Sunday, December 7th, Lents International Farmers Market

Details coming soon!


Winter Camp: Snowflakes to Spiced Cakes

Monday, December 29th, 8:15am

2nd-6th graders welcome

Collaged snowflakes, nature inspired art, and seed snowballs will transform the Zenger Farmhouse into a winter wonderland.  Campers will craft throughout the day, deck the farmhouse halls and bake spiced-apple cake and muffins to fuel their creativity. Campers will take home their creations to enjoy throughout the holiday season. LEARN MORE


Winter Camp: Cheese and Sausage Making

Tuesday, December  30th, 8:15am 

2nd-6th graders welcome

We’re pulling out the meat grinder and heating up a pot of milk during this cheese and sausage making camp taught by Pacific NW chef and cheese making artisan, Travis Mason. Combining the farm’s winter herbs and vegetables with sustainably raised meat, campers will explore savory sausage flavors. During this camp, campers will also make —and stretch!—Mozzarella from scratch to enjoy alongside an array of sausage at the end of the day. LEARN MORE


Winter Camp: Soaps and Salves

Wednesday, December 31st, 8:15am

2nd-6th graders welcome

Farms provide much more than food for the table. In this camp, campers craft and take home a clutch of farm-inspired soaps, salves and pouches. Campers will forage for evergreen herbs and incorporate them into calming rosemary lavender pouches, make biodegradable glycerin soaps that combine hearty winter herbs with common pantry items such as oatmeal, cinnamon, paprika and carob, and stretch their homesteading know-how by creating  a soothing beeswax, dried herb and coconut salve. LEARN MORE


Winter Camp: Curds and Crackers

Friday, January 2nd, 8:15am

2nd-6th graders welcome

Heat, mix, curdle and strain! Be a part of the magical transformation of milk into cheese. Campers will create an assortment of sweet and savory fresh cheeses using  winter herbs from the fields and farm-made honey.  Farm-fresh cheese is great on its own and even better when perched on top of scratch-made crackers that campers will roll and bake while they wait for the curd to cool. LEARN MORE