About Left Coast Fresh
How It Started
There’s a time in your life where the experiences you’ve had simply align to show you the direction of your next adventure.
Michelle has been part of the restaurant community for over 30 years, where a deep appreciation for sourcing local, organically grown ingredients and creating dishes that celebrate seasonal flavors inspired her to grow her own produce with a special focus on microgreens and edible flowers.
After being part of the Yamhill Valley for a decade, when a beautiful piece of farmland in Dayton, Oregon became available, Michelle and Jeff decided it was time to combine Michelle’s culinary industry experience and passion for growing with Jeff’s interest in cultivating mushrooms and vast experience in operations and facilities management. Let’s not forget to mention Jeff’s nearly supernatural ability to build and fix things.
At the heart of Left Coast Fresh is doing it right: responsible and sustainable farming using exclusively non-GMO, organic and Heirloom Seeds, keeping crops healthy without the use of harmful pesticides, and working with small business suppliers who share in these values.
How It's Going
Since its seeds were sown in 2021, Left Coast Fresh has grown to provide our independently grown (a fancy way of saying ‘we do it all’) mushrooms, microgreens, edible flowers and more to chefs, caterers, restaurants, bars — edible flowers make for legendary cocktails — and nice people who stop at our farmer’s market stand or call us for local delivery.
We say it with every order and every @ and # on social media, but it merits saying again: