Walla Walla Food Hub

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Walla Walla Food Hub

Buy what you want, when you want--no subscription needed. Direct from our farms. Direct from our farms to you.

Buy local and regional vegetables, fruit, herbs, microgreens, spices, eggs, flour, ferments, vinegar, beans, honey, cheese, butter, beans, soap, jam, fish, salt and more! Buy local and regional vegetables, fruit, herbs, mushrooms, microgreens, spices, eggs, flour, grains, ferments, vinegar, beans, honey, cheese, butter, soap, jam, fish, salt and more!

04/04/2026

There’s been a poll-sometimes-turned-debate going around the farm. Actually, it’s reached another food hub and a couple family group chats, by this point.

Last week I went running after work, which I don’t do often because I prefer to in the morning, if I can. But I’ve signed up with my cousins to compete in this mountain-to-sea race that’s happening in a couple of months over on the west side, so cardio must be done, mornings or nights. Anyway, it wasn’t fun and my aversion was only validated. Because I got a SIDE ACHE. That’s what I call it. That’s what I’ve always called that pain in your side that can happen when you aren’t taking deep enough breaths while running.

Apparently, that isn’t as common as I thought. Some people call it a “cramp,” or a “stitch,” or don’t even know what I’m talking about (my brother said “heart attack,” but I think he was joking.) I am honestly so surprised by how many different answers this question has prompted, and I’m so confused on where these different takes on it are coming from. But I’m also the girl who pronounces the word “bag” with a long A sound, so who knows where my credibility stands at this point.

Whatever you call that pain in your side, and I won’t tell you you’re wrong if you don’t call it a “side ache” (I’ll really try not to), the food hub has your back with fueling for your runs, or however else you choose to move. Add some of our apples and pears to your Steel Wheel Farm oats for some pre-run energy, and for a more beneficial recover after, we’ve got Grace Harbor Farms eggs and yogurts, plus a bunch of cheeses from Oliver Family Creamery We’ve got almond butter and Washington grown pecans for healthy fats, fresh oranges and frozen berries for antioxidants AND all of the greenest, most nutrient-dense spinach and radish bunches (!!!) of your and your gut’s dreams. **continued in comments**

13/03/2026

Hey friends! It’s Megan, Hayshaker’s dried chili crew captain, here to provide a few updates about peppers, as well as happenings on (and off) the farm!

Even though it’s still technically winter, these past few weeks of warmer weather have the farm beginning to spring back into growth mode. Caidy has started dozens of trays of seedlings, harvest lists are growing longer each week with lots of greens and rapini, and our draft horses have temporarily moved off the farm for a pasture grazing vacation while we relocated fences. Late winter weather can be fickle though. When wind threatens to blow our harvest away or rain soaks through what you thought was a waterproof jacket, I’m grateful to our past selves for preserving summer harvests so we can spend some of these colder days working indoors.

Way back in the heat of late summer - when everyone on the crew was downing multiple electrolyte drinks daily and slathering on sunscreen - we sent a few thousand pounds of fresh peppers to our friends in Skagit County to dehydrate. Now, in the midst of later winter masquerading as spring, our few hundred pounds of dried chilis provide both continual work hours and a spicy, fruity kick that reminds us of that the season of abundance will be back before we know it.

Each Wednesday for the past few months, a few of us Hayshakers have headed over to the Rose Street Co-Kitchen to process those dried chili peppers. We jam out to tunes, pack a few hundred bags of our whole dried chilis, and enjoy samples of Katie Hopper’s delicious cozy ciders and beef jerky from Hopper Speciality Meats next door. The recently opened Rose Street Co-Kitchen by provides space, equipment, and community for our farm and many other local food-lovers to prepare their goods. I’m so grateful to Katie for creating such a warm, community-powered space and excited to taste the delicious food prepared there for the coming months.
We offer a diverse array of whole dried chilis and pre-made powders to satisfy all of your flavorful cooking dreams - all grown and packed right here in Walla Walla! We've got hot and fruity Calabrian chilis, spicy Fresno flakes, burn-your-mouth-a-bit Basque powder, and savory, mild Shish*tos, to name a few. We even have options for folks with essentially no spice tolerance like me, including our fan-favorite Habanada power with sweet, fruity and tomatoe-y notes that goes great with nacho cheese, pasta dishes, or even blueberry pancakes. You can find our chili products in our food hub, in Portland, in Seattle, in Mount Vernon, and with our friend hubs and on the west side. For our friends outside of the PNW, we also sell some of our dried chili products on Etsy, and don't forget to grab some of that radicchio-themed merch!

xo
Megan & the Hayshakers

20/02/2026

I’m going to (try to) keep this one short and sweet. I am so grateful to be a Hayshaker. I’m grateful to be a part of a community that cares so much about local food and people and to help bridge the gap between the two. I’m grateful for good markers and never ending lists and chances to learn, and I’m grateful to write about all of it every week. I’m grateful that my fingernails are never clean and my tea cup is always full. I’m grateful to be surrounded by this little group of farmers called the Hayshakers, which sounds like a band name but couldn’t epitomize the meaning or sentiment behind the word “team” more.

Last night, a few Hayshakers took me out to dinner .bacetto in Waitsburg. It was my first time getting to experience the magic that is the pasta table and Mike and Erin’s incredibly warm hospitality. The entire experience of being with friends and community who love to grow food, share food, eat food, and talk about food was a complete joy. My cheeks hurt from laughing, my belly was full of pasta and chicory, and my heart was, once again, bursting at the seams on the way home.

And speaking of magic farmers and good food, the heart of winter in the food hub is still bursting with bright colors. We’ve got a big restock on pink radicchio (obviously), green savoy and red cabbages, red beets and rainbow carrots, watermelon radishes (have you seen these yet?!), celeriac and parsnips (which we’ve all agreed are incredibly underrated, especially in mashed potatoes), and the tenderest, sweetest, greenest dinosaur kale raab and braising mix. We scooped more black market kimchi, golden sauerkraut and crunchy pickles from for you, plus my favorite flavor that I can’t stop drinking but can’t pronounce to save my life, rooibos. Caidy harvested a bunch of spinach for you and guess what else is making a comeback? Leeks on fleek, is that still what the kids say?

Here’s to letting the people you love love you. And probably radicchio, because after all, I am a Hayshaker.

xo
Etta & the Hayshakers

14/02/2026

Peep Ginny by the willows on one of our morning walks this week. This photo is not of the time of the story I’m about to tell you, but it does a pretty good job of depicting the degree of cold and frost of these early mornings. Like around 3am, maybe.

I’ve been farm sitting alone the last few days (save for Ginny, the two farm cats and three very very fuzzy draft horses.) It’s been very busy and very fun and at night after my chores, I’ve been reading what I call a beach read book while sipping yet another cup of tea. This particular beach read spooked me a bit one night, so after putting Ginny away in her crate for the night, I locked all the doors to the farm house before going to sleep myself.

Cut to, Ginny feels nature calling at not even the crack of dawn (aka 3am) and wakes me up. It’s cold, but we’ll only be a minute, so I don’t put pants or shoes or a coat on, and I don’t grab my phone. We go out, I shut the door quickly and tightly because Ginny and the outdoor farm cats are not the best of friends....and then I remember that *my book scared me and I had locked all the doors.*

I couldn’t wait to get back into the swing of things around the farm and in the food hub after my trip. I got to deep clean and organize the pack shed with Shira (which we all know fills my cup right up), I got catch up with Dr. Robby and cast my predictions on who baby Jane Doe is aaaaand I got to climb through a window of the farmhouse at 3:30am. It’s been a really good week.

Oh wait, you want to hear about food hub stuff? That makes sense. We’ve got carrots we’ve got cabbages we’ve got Tetsukabuto squash (try saying that five times fast, I can barely say it once.) We’ve got celeriac and shallots and purple daikons and roasted green chilis we’ve got gold and red and chioggia beets and hello, now we’ve got local pecans!

Just make sure you take your keys (and maybe pants) with you on your way out the door. Or don’t read spooky books before bed. Same diff.

xo
Etta & the Hayshakers

06/12/2025

We’re all a bunch of weirdos, aren’t we? We’ve got kohlrabi, which looks like an alien UFO, is part of the cabbage family, but tastes similar to broccoli. We’ve got celeriac, which looks like coconut’s knobby and hairy cousin (gives Hobbit vibes, for sure), and seems particular to use but is actually a versatile culinary gem. Chandler praised the glories of the nutrient-dense and underrated komatsuna earlier this week, and of course, we’ve got radicchio. The theme of most of our merch, the inspiration for an ongoing list of puns posted on the farmhouse fridge, she’s bitter, assertive, thrives in this colder weather, and is simply stunning with all of her colors during these darker and shorter days.

A bunch of us harvested Rosa del Veneto as the sun set this week (speaking of vibes) to take with us to Sagra del Radicchio + Cider in Portland, where we’ll be primarily showcasing our treviso tardivo (via Chef Jay Blackington from Orcas Island’s very own ) along with Walla Walla’s . I can’t help but think of how fitting it is that there’s a festival to celebrate this weird, bitter crop with all the other weirdos who love it in a city that’s known for being weird. We can’t wait.

Meanwhile, in the food hub, we’ve got a restock on cheeses for all of you weird cheeseheads, purple juicing carrots AND purple sprouting broccoli (because who doesn’t love a color theme) and of course, beautiful, bitter radicchio galore - castelfranco and puntarelle and chioggia from and sweet lusia from And not to be outdone, we’ve got the crunchiest, sweetest apples and carrots, cabbages and radishes, and a bunch of squash from for all of your roasting, cozy dinner dreams. Stay warm and stay weird, folks.

xo
Etta & the Hayshakers

06/08/2024

Join this small but mighty crew & for our fall harvest and food hub operations! 💪🏻🧑🏻‍🌾👩🏻‍🌾👨🏻‍🌾🧑🏼‍🌾👩🏼‍🌾 large bulk root harvests, mountains of peppers & radicchio, gorgeous October skies, camaraderie in the team work, and two cute farm cats 🐈🐈 Join us!

Starting immediately, pays $17-20/hr DOE. Overtime paid 1.5x but doesn’t happen much with our reasonable schedule Mon-Fri. Paid sick leave & other state benefits. Applications & info on the Hayshaker website www.hayshakerfarm.com/employment

06/05/2024

https://www.wallawallafoodhub.com/subscriptions

27/02/2024

Walla Walla Food Hub! Order now ✨ Local Food Box Friday, March 1st, 2024 - Walla Walla: For pickup @ Butcher Butcher or home delivery

Order here --> https://www.wallawallafoodhub.com

Your source for local and regional vegetables, fruit, herbs, mushrooms, spices, eggs, grains, ferments, beans, honey, dairy, jam, fish, meat, salt, nuts, flowers and more! Buy when you want, what you want--no subscription needed. Direct from our farms to you.

Join our email list http://eepurl.com/hDT0YD

23/02/2024

Walla Walla Food Hub! Order now Local Food Box Tuesday, February 27th, 2024 - Walla Walla & Richland: For pickup or home delivery

Order here --> https://www.wallawallafoodhub.com

Your source for local and regional vegetables, fruit, herbs, mushrooms, spices, eggs, grains, ferments, beverages, beans, honey, dairy, jam, fish, meat, salt, nuts, flowers and more! Buy when you want, what you want--no subscription needed. Direct from our farms to you.

Join our email list: http://eepurl.com/hDT0YD

19/02/2024

Walla Walla Food Hub! Order now ✨ Local Food Box Friday, February 23rd, 2024 - Walla Walla: For pickup @ Butcher Butcher or home delivery

Order here --> https://www.wallawallafoodhub.com

Your source for local and regional vegetables, fruit, herbs, mushrooms, spices, eggs, grains, ferments, beans, honey, dairy, jam, fish, meat, salt, nuts, flowers and more! Buy when you want, what you want--no subscription needed. Direct from our farms to you.

Join our email list http://eepurl.com/hDT0YD

16/02/2024

Walla Walla Food Hub! Order now Local Food Box Tuesday, February 20, 2024 - Walla Walla & Richland: For pickup or home delivery

Order here --> https://www.wallawallafoodhub.com

Your source for local and regional vegetables, fruit, herbs, mushrooms, spices, eggs, grains, ferments, beverages, beans, honey, dairy, jam, fish, meat, salt, nuts, flowers and more! Buy when you want, what you want--no subscription needed. Direct from our farms to you.

Join our email list: http://eepurl.com/hDT0YD

12/02/2024

Walla Walla Food Hub! Order now ✨ Local Food Box Friday, February16th, 2024 - Walla Walla: For pickup @ Butcher Butcher or home delivery

Order here --> https://www.wallawallafoodhub.com

Your source for local and regional vegetables, fruit, herbs, mushrooms, spices, eggs, grains, ferments, beans, honey, dairy, jam, fish, meat, salt, nuts, flowers and more! Buy when you want, what you want--no subscription needed. Direct from our farms to you.

Join our email list http://eepurl.com/hDT0YD

Address

College Place

99324

Opening Hours

Monday	07:00 - 20:00
Tuesday	07:00 - 20:00
Wednesday	07:00 - 20:00
Thursday	07:00 - 20:00
Friday	07:00 - 19:00
Saturday	10:00 - 16:00
Sunday	10:00 - 20:00

Website

http://www.wallawallafoodhub.com/

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