Fresh, local and delicious vegetables since 1996, available now!

Welcome!

Let nature set your table with fresh and delicious produce, locally farmed in tune with the seasons. With our CSA, you pick up a bag or more of bounty every week for less than $3.25 a day for a half share, or $5.85 a day to feed a family of four.

Shares are limited and move as fast as pole beans, so reserve your space today. To learn more and sign up, start with our How the Farm Works page, or go straight to the info/order pages for our two pickup sites, SE Portland and Lake Oswego.

Look forward to seeing you on Facebook and at pick-up!
Getting Oriented

Winter Pick-Up Schedule

47th Ave Farm (SE)
Tuesdays 5-7pm

November 4 & 18
December 2 & 16
January 6 & 20
February 3 & 17
March 3, 17 & 31
April 14

Luscher Farm
Thursdays 5-7pm

November 6 & 20
December 4 & 18
January 8 & 22
February 5 & 19
March 5 & 19
April 2 & 16


Southeast
Pick-Up Notes:

We live on a very narrow gravel road, which can easily become congested during pickup. Please take some alternative form of transportation if possible. If you drive, it’s also extremely helpful if you park at least a block away and walk in.

Please bring your own plastic, paper or earth-friendly bags. We can re-use clean cardboard egg cartons.

Ask us about our bucket exchange program if you’d like to bring your compost to the farm.

Books we like

ALT

Ripe Information

Winter shares now available!

Our winter share is pretty unique in the Portland area — and popular — and it’s starting soon! If you’re interested in luscious leeks, sweet winter carrots, and purple sprouting broccoli then you’ll love the winter share. Hope you can join us!

To get signed up, first choose which pickup location suits you best: SE Portland or Lake Oswego’s Luscher Farm, then click the appropriate link below to learn more and/or order.

SE PORTLAND
This pickup is at 6632 SE 47th Ave, Portland OR 97206 every other Tuesday from 5-7pm, starting November 4th. Click here to learn more.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego on every other Thursday from 5-7pm, starting November 6th. Click here to learn more.

Lights, camera, arugula! A selection of Farm video

A number of great video pieces have been created about the farm over the last year or so. We’ve collected a few of them in one convenient post — click the headline above, pop some (organic) popcorn, and enjoy!

FARM NEWS, NOTES AND (AGRI)CULTURE

In Your Share (Dec 15th edition)

By Laura

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We planted baby spinach in our high tunnels late this fall and it’s finally big enough for us to harvest a few leaves. Hope you enjoy this little bit of tasty tender winter salad! Recipes for spinach and all the other veggies in the share are available at your exclusive CSA recipe site Cook With What You Have. Check your email for the password to access the site and enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Beets: Big fat beautiful red winter beets! Some of my favorite go-to beet recipes are here.
  • Brussel Sprouts: After a couple of hard frosts these are going to be great! Try them roasted or in my old standby recipe, Brussel Sprouts with Pesto & Gnocchi.
  • Cabbage: Winter cabbage is so tasty! Like many of the brassicasea family, it gets sweeter with all the cold weather.
  • Celeriac: While technically related to celery and sometimes called celery root, this vegetable is really a thing unto itself. It adds a mild celery flavor and can be roasted with other roots, added to soup or grated into salad. Here is my favorite recipe for traditional french Celery Remoulade and there are lots more ideas in the recipe packet.
  • Garlic: Beautiful Music is one of our longest storing and most productive garlic’s. The large cloves have a nice medium to hot garlicky flavor.
  • Kale: Black Tuscan (aka Toscano, Lacinato or Black Dinasour) is very dark green with skinny highly savoyed leaves. It makes a great raw salad and this is one of my favorites – Raw Tuscan Kale Salad with Pecorino. You could also try this traditional Italian bread soup from one of our partner restaurants, Nostrana.
  • Onions: Both cippolini and yellow Patterson onions in the share this week.
  • Parsnips: The first parsnip harvest of the season! These are cousins to the carrot and we grow them using similar techniques. However, culinarily they are very different. Parsnips are rarely eaten raw, but when cooked they add a nice sweet nutty depth of flavor to many dishes. Try them sautéed and added to soups or roasted with other root veggies.
  • Rutabaga/Turnip: Gilfeather is an anomalous vegetable whose origins are shrouded in secrecy.  Deborah Madison assures us it is a rutabaga, but it is celebrated every October in Wardsboro, Vermont’s Gilfeather Turnip Festival.  Whatever you call it, this hardy root has a sweet creamy white interior that makes a nice mash or latkes with potatoes.  Read more about it in the Slow Food Arc of Taste and check out the Cook With What You Have website lots of recipes.
  • Spinach: This little bag makes for a nice bit of tender tasty winter salad!
  • Winter Squash – Pie Pumpkin, Acorn & Delicata:  I’m making pumpkin pie for the holidays! These little acorn squash make a perfect single serving when cut in half and baked. Delicata squash are one of my favorites too – bake them or make these beautiful little squash rings.

Coming soon… the New Year: the next CSA pickup will be the week of Jan 5th 2015!

In Your Share (Dec 1st edition)

By Laura

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Winter is my favorite time of year for cabbage! The beautiful semi-savoyed varieties are green with pretty purple highlights. They get sweeter as the weather gets colder and they’re great braised with bacon, as a quick slaw with apple & nuts, made into fritters or added to vegetable curry. All those recipes and more are available at your exclusive CSA recipe site Cook With What You Have. Check your email for the password to access the site and enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Beets: Big fat beautiful red winter beets! Some of my favorite go-to beet recipes are here. These roots also have glorious greens that can be cooked just like their cousins, chard and spinach.
  • Cabbage: Winter cabbage is so tasty! Like many of the brassicasea family, it gets sweeter with all the cold weather.
  • Carrots: Wow! Love those sweet winter carrots.
  • Celeriac: While technically related to celery and sometimes called celery root, this vegetable is really a thing unto itself. It adds a mild celery flavor and can be roasted with other roots, added to soup or grated into salad. Here is my favorite recipe for traditional french Celery Remoulade and there are lots more ideas in the recipe packet.
  • Collards: Lots of recipes in your packet!
  • Garlic: Beautiful Music is one of our longest storing and most productive garlic’s. The large cloves have a nice medium to hot garlicky flavor.
  • Kohlrabi: These are gigantic and super tasty! Make them into matchsticks and mix them into salad. Or cut carrot sized chunks for sweet raw snacks. They also roast up will with the other root veggies.
  • Leeks: These are long well blanched King Richard leeks!  Sauté the tender white part and use in your favorite recipe. The dark green ends make excellent soup stock.
  • Black Spanish Radish/ Nero Tondo: Another under apprecited but very interesting vegetable, this looks very different than your regular red radish. It has a dark exterior and creamy white interior and the healthy  attributes are aclaimed across many cultures.
  • Winter Squash, Acorn & Delicata: These little acorn squash make a perfect single serving when cut in half and baked. Delicata squash are one of my favorites too – bake them or make these beautiful little squash rings.

Coming soon… Brussel Sprouts!

In Your Share (Nov 17th edition)

By Laura

“Cooking is both simpler and more necessary than we imagine. It has in recent years come to seem a complication to juggle against other complications, instead of what it can be – a clear path through them. “

From An Everlasting Meal: Cooking with Economy and Grace, by Tamar Adler
An Everlasting Meal by Tamar Adler

My meanderings through this book have been both thought provoking and inspiring. As we approach what is often one of the most elaborate meals of the year, I was especially drawn to her quote about simplicity. Somehow I still find myself in that trap sometimes – of making cooking more complicated than it needs to be. Or I avoid it altogether when just thinking about it seems too complicated. This summer I had some lengthy stretches like that. Luckily, I have a very handy husband who likes to cook so I was still able to eat well during my hiatus. But I’ve missed it and am very glad to be back in the swing of things again!

For inspiration our winter share members have access to the exclusive CSA recipe site at Cook With What You Have for seasonal recipes and cooking tips. This week Katherine has some great ideas for your veggies including a ribollita that I made tonight and it was AMAZING!  Check your email for the password to access the site and enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Beets: Big fat beautiful red winter beets! Some of my favorite go-to beet recipes are here. These roots also have glorious greens that can be cooked just like their cousins, chard and spinach.
  • Carrots: Wow! Love those sweet winter carrots.
  • Celery: The hearts are tender but the outer leaves are made of stronger stuff! Chop the flavorful outer leaves and add them to Thanksgiving stuffing or vegetable soup. They also make a great addition to au gratin potatoes.
  • Fennel: I’ve been adding handfuls of chopped fennel to the pan almost every time I sauté onions. By the time they cook down the flavor has mellowed considerably and melds nicely with the caramelized yumminess of the onions.
  • Garlic: Beautiful Chesnok in the pretty purple wrappers.
  • Green Kale: One of my favorite greens and that freezing weather last week made it even sweeter! Sauté it as soon as you get home then add it throughout the week to soup, pasta or fritattas. It also makes a lovely base for roasted veggies – sprinkle it all with toasted nuts or a bit of sharp cheese and toss with balsamic vinaigrette. And it also works well in my favorite raw kale salad.
  • Kohlrabi: These are gigantic and super tasty! Make them into matchsticks and mix them into salad. Or cut carrot sized chunks for sweet raw snacks. They also roast up will with the other root veggies.
  • Onions: Nice big beautiful yellow onions.
  • Pie Pumpkins: I can’t remember exactly when we switched to using real live pie pumpkins, but the cookbook I remember pulling out for the holidays was an old fashioned one and I still have my grandmothers original  recipe – from The American Woman’s Cookbook, circa 1943.
  • Potatoes: Your choice of blue or yellow potatoes.
  • Rutabaga: I’m evangelical about these this under appreciated vegetables! They’re not pretty, but they’re soooo good. Once you’re logged into Cook With What You Have you’ll find a dozen great recipes at the rutabaga page.
  • Winter Squash, Delicata: These Delicata squash are one of my favorite Thanksgiving traditions! They make beautiful little squash rings too.

Coming soon… Thanksgiving Dinner!!

In Your Share (Nov 3rd edition)

By Laura

Romanesco_ColorThere’s still time to join us for the first Winter Share of the season! One of my favorite things about this time of year is the bountiful brassicas. Crops in the broccoli family (aka. cole family, crucifers or the correct latin genus – Brassicaceae) include a crazy diversity of edible roots, stems, leaves, flower buds and even some tasty seeds. We grow many of the roots in this family this time of year including the watermelon and black radish in your share this week. The kohlrabi, which you’ll see in the share in a few weeks, is technically not a root, but an enlargement of the stem of the plant. We eat the leaves from many varieties of brassicas including kale, collards, mizuna and mustard greens. Cabbage and brussel sprouts are also leaves, just packed in there tight together. Broccoli, cauliflower and the weirdly fractal romanesco (see the beautiful illustration from shareholder Allison Bollman above) are different kinds of brassica flower buds. All this and more to look forward to over the winter season!

Winter share members have access to the exclusive CSA recipe site at Cook With What You Have for  inspiration, seasonal recipes and cooking tips. This week Katherine has some great ideas for your veggies including a ribollita that I made tonight and it was AMAZING!  Check your email for the password to access the site and enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Beets: Big fat beautiful red winter beets! Some of my favorite go-to beet recipes are here. These roots also have glorious greens that can be cooked just like their cousins, chard and spinach.
  • Red Cabbage: Make slaw, braised cabbage or Okonomiyaki – it will all be tasty if you use this sweet red cabbage!
  • Cauliflower: Giant white (and some orange) heads – plenty for soup, Thai cauliflower, AND cauliflower mac & cheese – yum! Recipes for all this and more at the Cook With What You Have website.
  • Collard Greens: This was a new green for me when I started farming. One of the first things I cooked was Collards & Black Eyed Peas from what we used to call the “Spoon Lady Cookbook” aka Vegetarian Cooking for Everyone by Deborah Madison. Take a look at the old cover and you’ll know how she got her nickname : )  Don’t get me wrong – this is one of the most beloved and dogeared cookbooks in my collection! And that recipe is still one of my favorite ways to cook collards. However, since then I’ve discovered collards are a very versatile green and can also be used successfully in everything from traditional Italian ribollita to mexican quelites.
  • Anaheim Peppers: These definitely make an amazing chile relleno!  Or add them to your homemade Harissa.
  • Garlic: Beautiful Chesnok in the pretty purple wrappers.
  • Leeks: One of my favorite fall veggies! In a hurry – just sauté them until soft and add to scrambled eggs with a few sweet peppers & cheese for a simple supper.
  • Italian Sweet & Red Bell Peppers: The last of the summer sweet peppers!
  • Hot Peppers: Add a bit of spice to any dish with jalapeño, cayenne, and Bulgarian carrot peppers.
  • Romanesco: Wow!! This has got to be the weirdest most beautiful vegetable ever – looks more like something from a coral reef. Happily cooking it is easy – use it just in any dish that calls for cauliflower.
  • Rosemary: Fresh herbs are always appreciated this time of year!
  • Watermelon and/or Black Spanish Radish: These are quite different than the little red radishes we have in the spring. They are the size and shape of a turnip, but Watermelon (actually related to the daikon) has a white skin and shocking red interior while Black Spanish has a dark exterior and creamy white interior. Both have mild radish flavor and their healthy  attributes are aclaimed across many cultures.

Coming soon… The Thanksgiving share!!

In Your Share (Oct 27th edition)

By Laura

Leek_Color-475This week is the last Summer Share of the season. We hope you’ve enjoyed all the beautiful veggies! We really appreciate you joining us and supporting the farm this summer!! This week’s share is a small preview of the winter bounty to come as it includes Delicata squash, King Richard Leeks, and Tuscan kale – all of which will play a staring role in the upcoming winter share. You have a few more days to sign up for Winter Shares if you haven’t already, but don’t wait too long – it starts next week!! Click on your preferred pickup site, SE Portland or Lake Oswego, for more info.

I met with Katherine Deumling who writes all the fabulous recipes at Cook With What You Have and she is going to continue to provide this service to all our Winter CSA members too. If you are not joining us for the Winter Shares, you can always get access to her amazing treasure trove of recipes & inspiration as an individual subscriber. Check her website for details. Winter share members – check your email next week for the NEW password to access the site.  In the meantime, be sure to check out this week’s entry for your last Summer CSA share – it includes a great recipe for Thai roasted cauliflower, homemade Harissa to use up all those peppers, and lots more.

This week your share may include…

  • Broccoli: The ubiquitous green heads in the supermarket are no comparison to these flavorful beauties.
  • Cauliflower: Giant tasty heads – and lots of great recipes on the Cook With What You Have website.
  • Cimi di Rapa: These days we call any brassia family buds raab, but these greens are the real thing. A traditional italian speciality, they are technically a turnip, but harvested for only the greens and baby buds. All they need is a quick sauté in olive oil then serve them over pasta or as a simple side with a splash of balsamic vinegar.
  • Anaheim Peppers: These definitely make an amazing chile relleno! And they also freeze well – see below. Or add them to your homemade Harissa.
  • Fennel: Lots of great ideas at Cook With What You Have including my old favorite Soffrito and a new recipe this week for caramelized fennel.
  • Garlic: Beautiful Chesnok in the pretty purple wrappers.
  • Tuscan Kale: One of my favorite greens – try it sautéed with a little homemade harissa or use it to make raw kale salad.
  • Leeks: One of my favorite fall veggies! In a hurry – just sauté them until soft and add to scrambled eggs with a little parsley & cheese for a simple supper.
  • Italian Sweet & Red Bell Peppers: Several of our favorite sweet pepper varieties from Frank Morton of Wild Garden Seeds in the Italian style – Gatherer’s Gold and Stocky Red Roaster. If you’re feeling overwhelmed by all the peppers this season, all you need to do is remove the stem & seeds, chop them up and sauté them with a bit of olive oil and salt – this turns a large amount into a much more manageable size – then freeze them in single serving containers. That way you can always add the taste of summer peppers to winter meals!
  • Parsley: Beautiful dark green flat leaf italian yumminess!
  • Delicata Squash: One of my absolute favorite varieties of winter squash. You can split in half lengthwise and roast ten face down on a cookie sheet, or make Squash Rings.

Coming soon… Winter Shares start the first week of November!!

Vote Yes on Measure 92 – GMO labeling

By Laura

The ballots have arrived and I just wanted to encourage a YES vote on Measure 92. All consumers have a right to know what’s in their food so we can make choices about the kind of food we want to feed our families. If you want more details check out the info at Friends of Family Farmers.

In Your Share (Oct 20th edition)

By Laura

IMG_1862.JPGFall Cauliflower is here and it might just be one of the best crops we’ve ever had!! Farm crew member, Callista, can attest to the fact that some of them  really are bigger than your head : )

Time to sign up for Winter Shares if you haven’t already!! Click on your preferred pickup site, SE Portland or Lake Oswego, for more info.

This week your share may include…

  • Broccoli: The ubiquitous green heads in the supermarket are no comparison to these flavorful beauties.
  • Cauliflower: See above, WOW!
  • Cimi di Rapa: These days we call any brassia family buds raab, but these greens are the real thing. A traditional italian speciality, they are technically a turnip, but harvested for only the greens and baby buds. All they need is a quick sauté in olive oil then serve them over pasta or as a simple side with a splash of balsamic vinegar.
  • Anaheim Peppers: These definitely make an amazing chile relleno! And they also freeze well – see below.
  • Cilantro: Tasty little bunches.
  • Collard Greens: Big and beautiful, it’s always so nice to have these greens back in the fall!
  • Garlic: Beautiful Chesnok in the pretty purple wrappers.
  • Hot Peppers: Your choice of red jalapeño, black czech and bulgarian carrot.
  • Italian Sweet & Red Bell Peppers: Several of our favorite sweet pepper varieties from Frank Morton of Wild Garden Seeds in the Italian style – Gatherer’s Gold and Stocky Red Roaster. If you’re feeling overwhelmed by all the peppers this season, all you need to do is remove the stem & seeds, chop them up and sauté them with a bit of olive oil and salt – this turns a large amount into a much more manageable size – then freeze them in single serving containers. That way you can always add the taste of summer peppers to winter meals!
  • Potato: Several varieties to choose from this week.
  • Tomatillos: Last chance to make salsa verde!

Coming soon… Winter Shares start the first week of November!!

Winter shares now available!

By Matt

Our winter share is pretty unique in the Portland area — and popular — and it’s starting soon! If you’re interested in sweet winter carrots, luscious leeks, and purple sprouting broccoli then you’ll love the winter share. More about what veggies are available in the winter here. Hope you can join us!

To get signed up, first choose which pickup location suits you best: SE Portland or Lake Oswego’s Luscher Farm, then click the appropriate link below to learn more and/or order.

SE PORTLAND
This pickup is at 6632 SE 47th Ave, Portland twice a month on Tuesday from 5-7pm, starting November 4th. Click here to learn more.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego twice a month on Thursday from 5-7pm, starting November 6th. Click here to learn more.

And presto: a winter’s worth of delicious, local produce is yours!