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Welcome to The Kitchen

An on-farm cooking experience for food enthusiasts

Welcome to The Kitchen at Middleground Farms

All of your senses will be enriched from time spent at The Kitchen at Middleground Farms.  From the beauty of the surrounding farm land, to the delicious tastes from The Kitchen, we delight in providing you with a transformative experience you will always remember.

The Kitchen at Middleground Farms is a recreational cooking school located on a family hobby farm 20 minutes south of Portland, in Wilsonville, Oregon. Our cooking classes explore fundamental skills in the kitchen and garden, as well as the lost arts of handcrafting and preserving.  From honing your knife skills, to learning how to enhance your meals with seasonal sauces, we will guide you through the science behind food and why it behaves the way it does in different situations, making you more confident cooking in your own kitchen!

Classes at Middleground Farms
The Farm Stand at The Kitchen at Middleground Farms

Our Farmhands

Chef Jessica Hansen

Growing up in a small Oregon farming community, Jessica learned first-hand where food comes from. From spending summers picking strawberries at local farms, to churning butter and putting up vegetables with her grandmother, Jessica has always enjoyed getting her hands dirty in the earth and in the kitchen.

After earning a business degree from PSU, Jessica worked both in banking and the pharmaceutical industry, spending her free time and lunch breaks perusing the local gourmet shop Pastaworks, or spending hours reading through the cookbook section of Powell’s Books. She developed a passion for making and sharing great food. She left her career and enrolled in culinary school. Jessica completed her formal training, graduating the top student in her class atLe Cordon Bleu College of Culinary Arts in Portland, OR. In demand running her own catering business, Jessica concurrently helped develop the Sur la Table culinary program and there she learned of her love for sharing her knowledge with others. She has spent the last eight years partnering with Wolf & SubZero appliances in a kitchen-classroom environment helping others become comfortable and gain confidence in their own kitchens.

During her professional journey, Jessica personally became more aware and disheartened by the conventional food system. She started seeking out alternative sources for her own family’s food, from locally raised meats, to fresh local dairy. She started making her own cheese and traveling to other artisan creameries to gain exposure to their craft. In 2011, she and her husband Jason bought a 17 acre farm in the Willamette Valley. She started her small herd of dairy goats from two “bottle babies” named Brie & Benji. Then came the chickens….the llama George…twin human baby girls Ava & Camille…and who knows what’s next!

Trisha Torgerson, Cultivation Manager

The daughter of a fisherman, Trisha grew up eating freshly caught Oregon salmon and her mom’s canned green beans, almost on a nightly basis. Dessert was always Hood Strawberries when they were in season. Little did she know how spoiled she was! Now with a young family of her own, Trisha brings her love of fresh, wholesome food to The Kitchen along with her quick smile and energetic laugh.

With professional experience in diverse marketing and customer service environments and a knack for all things IT, Trisha is the butter that keeps the eggs from sticking. You’ll see her out feeding the chickens, occasionally roasting beets in The Kitchen, and most often on her computer designing marketing materials or corresponding with you!

Adrian Uscanga-Llanos, Farm MVP


Growing up as the son of a farmer in Yamhill County gave Adrian an unmatched work ethic, but equally important, being raised by a mother who makes the best flan! He has an excellent palate and a high level of expectation, which makes him a wonderful addition to The Kitchen.

When Adrian isn’t caring for the animals and gardens, or pouring you a glass of wine, he is studying for his Bachelors in Business Administration. He’ll be missed for a bit next Spring while he travels to Nicaragua to help teach villages how to create their own fresh water sources. He is one of a kind.