Small farm.

Big flavor.

Frux Farm grows heirloom and open-pollinated vegetables and herbs because we believe biodiversity and natural intelligence will bring more flavor and nutrients to your table. We offer gourmet garlic, delicious pickled goods and medicinal herbal products. All our products are handcrafted, small batch and made with attention to detail.

Pickles and Relishes

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Field fresh.

Farm direct.

From delicious new flavors to old favorites with a twist, Tasters at the Portland farmers market are often amazed by the unique flavors they discover. We grow all the produce and many of the spices that go into our jars. Our recipes emphasize the full flavor offered by heirloom and open-pollinated produce by using recipes that put the flavor of the vegetable in the forefront.

 

Farmacy

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Plant Medicine Whole Body Nourishment

Our loving cultivation nurtures the plant's intelligence and natural healing properties. We follow the best practices of traditional herbalism to produce the finest tinctures, oils, salves and tea blends. Frux Farm herbal products offer support and nourishment for your whole mind/body/spirit.

Gourmet Garlic

We grow several varieties of specialty garlic using organic practices in the rich soil of the Pacific Northwest.

We will be adding several new varieties this spring for the garlic connoisseurs. We will also be offering green garlic in May and fresh garlic in June with our fully cured garlic available in July.

Garlic braids are a beautiful and traditional way of storing garlic. The braids are approximately one pound of delicious Inchellium Red or Polish White garlic.

Handmade Homegrown

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Frux

Founders

Alenka Loesch and Michael Kosacki founded Frux Farm to turn mindfully grown crops into handcrafted goods.

Alenka grew up farming, canning, and counting cows in Texas. She is now a Certified Clinical Master Herbalist. She brings her creative and crafty design skills to the farm along with her love for growing herbs. Her extensive travels and artistic skills inspire her creations at the farm.

Michael brings skills from volunteering, interning and working at a variety of small farms. His German-Estonian mother was an avid gardener who’s sparked his love of all things pickled. Inspired by the beauty of natural systems, he has taken numerous permaculture and soil biology classes .