BUSINESS
MyEagleNews.com
Wednesday, March 11, 2020
A3
New
leadership
hired at
Silvies resort
Harrison Ranch Produce offers
community supported agriculture boxes
By Rudy Diaz
Blue Mountain Eagle
Blue Mountain Eagle
The Retreat, Links and
Spa at Silvies Valley Ranch
announced that a new leader-
ship team will provide “hands
on” oversight of the ranch
resort in 2020. Recruited by
Silvies Valley Ranch owner
Scott Campbell, Major Lee
White IV will lead operations
and staffing as general man-
ager, joined by Spa Director
Tara Colegrove and Director
of Golf Roger Porzak.
White comes to Silvies
Valley Ranch as a seasoned
executive in the golf and hos-
pitality industry, working as
a general manger for several
Discovery Land Company
properties throughout the
U.S., Mexico and Caribbean,
including El Dorado Golf and
Beach Club, Diamond Creek
Golf Club, Congaree Golf
Club and Bakers Bay Golf and
Ocean Club.
“Silvies Valley Ranch is
a special place with opportu-
nities for golfers, friends and
families to be immersed in
the Pacific Northwest,” said
White. “I’m looking forward
to applying my experience in
the industry to help grow the
great reputation that Silvies is
building in frontier Oregon.”
Roger Porzak joins the
Retreat as the director of golf
at the resort. Porzak, along-
side his son Adam, is the
co-founder and director of
player development for the
Porzak Golf Academy in
San Diego, California, and
is recognized for develop-
ing top-ranked juniors, col-
legiate players and tour pro-
fessionals worldwide. Porzak
has a proven record for man-
aging worldwide tourna-
ments, including the IMG
Academy Junior World Golf
Championships.
Tara Colegrove joins Sil-
vies as the spa director of The
Rocking Heart Spa facility at
the center of the ranch resort.
As an Idaho native, Colegrove
brings 15 years of experience
in the luxury wellness indus-
try, including earned mas-
sage therapist and estheti-
cian authorizations. Since
joining the team at Silvies,
Colegrove has already insti-
tuted improvements to the
huge new facility by introduc-
ing unique offerings to pro-
vide year-round visitors with
uninterrupted wellness and
rejuvenation.
“We are very excited to
welcome top professionals in
the hospitality, golf and well-
ness industries to our team at
Silvies Valley Ranch,” Camp-
bell said. “We continue to
evolve our offerings to ensure
that every guest experience
is amazing, and know that
Major, Roger and Tara will
be able to elevate the unique
experiences already available
at Silvies Valley Ranch.”
For more information, visit
silvies.us.
Contributed photo
Scott Harrison from Harrison Ranch
Produce makes sure that each mem-
ber receives a generous amount of
produce in the weekly boxes of-
fered.
Contributed photo
The items provided in the boxes from Harrison Ranch Produce vary each
week as the produces changes along with the season.
Contributed photo
For Harrison Ranch Produce’s last
community supported agriculture
box of 2019, Scott Harrison provid-
ed garlic, celery and onion powder
along with squash.
ers to enjoy.
When it comes to quantity, Harri-
son and McAndrew avoid skimping
out and make sure that each mem-
ber receives a generous amount of
produce.
“To give an idea of how the
boxes are, one guy had a banana
box with a lid with it and one time
he had to take the lid off to fit two
banana boxes worth of produce into
one,” Harrison said. “Most peo-
ple brought a cooler for the melons
and eggs and then they bring either
boxes or reusable bags for the rest.
I mean there was one week they
got a 25 pound bag of potatoes and
onions.”
Harrison and McAndrew said
the resources for their products are
organic and local. Harrison uses
hand labor and cultivation to dis-
courage weeds and incorporates
organic products to handle insects,
weeds and diseases as much as
possible.
Members will receive their pro-
duce starting in June, but Harrison
is taking payments now so that he
can plan for the amount of produce
he will need to supply for the sea-
son. People who sign up prior to
March 31 will receive a $50 dis-
count from the $200 sign-up fee,
which is included in the overall
$700 price. The remaining $500
will be paid in payments of $125
scheduled for June 16, July 7, Aug.
4 and Sept. 1.
An option to reduce the $700
is available by working approxi-
mately 30 hours a week and help-
ing with planting, weeding and har-
vesting. This will reduce the cost
to $350 for the season with a $150
sign up fee. The remaining $200
will be paid in payments of $50 and
follow the same payment schedule.
Baking is not included with
the $700 for produce. To add bak-
ing boxes with the weekly CSA
boxes, the price is a $100 sign-up
fee and four payments of $65. Sign
up before March 31 and get a $25
discount. People will pick up their
baked goods and produce at the
same location.
“My favorite part of this experi-
ence is providing people with fresh
produce and hearing comments that
it’s lasting them more than a week,”
Harrison said. “This is truly local
produce, and I enjoy hearing what
people are doing with the produce.”
For more information, con-
tact Harrison at 541-733-8778 or
541-932-4718.
Hutchison the first Whitetail Properties broker in Oregon
Real estate company
specializes in hunting
properties, ranches,
farms and timber lands
By Rudy Diaz
Blue Mountain Eagle
Whitetail Properties, a real
estate company specialized in
hunting properties, ranches, farms
and timber lands, expanded to the
west side of the United States with
help from their first land special-
ist and broker in Oregon, Brandon
Hutchison.
Hutchison, who was born and
raised in the Blue Mountains, has
almost 10 years of experience in
the outdoor industry and sales.
When he started looking for a
job in the outdoors, a friend who
works for Whitetail Properties rec-
ommended Hutchison work for the
company.
“They were looking to branch
Contributed photo
Brandon Hutchison is the first land
specialist and broker for Whitetail
Properties in Oregon.
out further west so I reached out
and contacted them, and long story
short, I decided it was the job I
wanted and I was the guy they
were looking for to represent them
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Hutchison enjoys his work and
values the chance to represent
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Hutchison has grown up participat-
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have a breakfast of ADVERTISED JUICE, cereal and toast, toasted in an
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Blue Mountain Eagle
S177413-1
Harrison Ranch Produce is in its
second year of providing commu-
nity supported agriculture boxes,
giving members a wide variety and
quantity of fresh produce.
The CSA food boxes are pro-
vided on a weekly basis start-
ing in June and ending in Novem-
ber. The items provided vary each
week as the content changes along
with the season. The first box deliv-
ered in July of 2019 provided spin-
ach, kale and romaine lettuce while
the last box in November provided
butternut squash, sunshine squash,
hubbard squash and other types of
squash.
“When people ask me, ‘What
all do you grow?’, it’s easier to say
what I don’t grow because there’s
pretty much all your varieties, and
I am not worried about overproduc-
ing because I focus on having a lot
of stuff,” owner Scott Harrison said.
No matter the type of produce
provided, each box contains a
dozen locally produced and picked
eggs. Other items members could
receive are recipes for the content
in the box, jelly and variety of veg-
etable based powders.
Patti McAndrew, who is in
charge of providing baked goods,
compared the cost of a box received
from Harrison to what the content
would cost at a large supermarket
and concluded that members are
getting $80 worth of produce for
$35.
“He is also giving really good,
flavorful produce that is not grown
elsewhere and then trucked in,”
McAndrew said. “Pretty much
everything they’re getting is on the
day it was picked or the day after.”
Harrison plans to expand this
year by providing CSA boxes for 25
people instead of 10, growing more
produce, and working with McAn-
drew to provide a baked goods box
that varies from a loaf of bread to
sweets or dinner rolls and cinnamon
rolls. Each week there will be two
different baked items for consum-
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