Laura Masterson and Patty at 47th Avenue FarmLet nature set your table with fresh and delicious produce, locally farmed in tune with the seasons. With our CSA – now in its 21st season! – you pick up a bag or more of bounty every week for less than $3.30 a day for a half share, or $5.95 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, on Instagram, and at pick-up!

A delicious summer – our 21st season! – of lovely, responsibly farmed veggies is just around the bend starting mid-May!

Sign up for occasional news from our farm, advance notices on shares and events, special offers, and more!

Getting Oriented

Winter Pick-Up Schedule

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

November 1, 15 & 29
December 13
January 17 & 31
February 14 & 28
March 14 & 28
April 11 & 25

Luscher Farm
Thursdays 5-7pm

November 3 & 17
December 1 & 15
January 19
February 2 & 16
March 2, 16 & 30
April 13 & 27


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.


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FARM NEWS, NOTES AND (AGRI)CULTURE

In Your Share (Week of June 12th)

Posted by Laura

Nice to have some dried cayenne peppers in the share this week to spice things up a bit! We grow quite a few of these peppers in the summer so that we’ll have plenty to give out the rest of the year. They have a relatively thin skin, so they dry down quite easily and store really well. Once dried, the color and flavor and heat last for a long time. If you like red pepper flakes on your pizza or pasta then just chop these up and sprinkle away. I often put a whole one in a pot of soup to add a moderate amount of heat – then pull it out before serving – unless you want someone to have a super spicy bite!

Amazing recipes for hot peppers and everything else in your share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Collard Microgreens: These tasty little sprouts are great on top of salads, toasts, soup and roasts. Full size collard greens are super nutritious and these baby greens pack an even bigger nutritional punch.
  • Garlic Scapes: These are the stems and small flower buds of the garlic plant. They can be chopped up and used in almost any dish that calls for regular garlic. I also like to roast them whole with a bit of salt and olive oil. Just put them under the broiler or on on the BBQ until they begin to darken and wilt. Makes for fun finger food!
  • Spring Garlic: It’s starting to look a little more like a big bulb of storage garlic, but these are still considered “fresh” garlic and should still be stored in the fridge and eaten this week. Storage garlic only stores well after it has fully formed bulbs with individual cloves, then the top of the plant dries down and the wrappers form around the head. Only then is it metabolically prepared to perform the miraculous trick of storing in a cool dry place for up to 9 months without any sign of spoilage. The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor and makes nice soup stock and really good pesto!
  • Lettuce: Beautiful little heads of red romaine.
  • Dried Cayenne Peppers: Adds a nice bit of spice to whatever you’re cooking!
  • Radish: Usually such a harbinger of spring, the radish plantings were delayed like everything else because of record wet weather. Happy to finally have them!
  • Red Potatoes: Roasted, boiled, whatever – they’re good no matter how you slice them.
  • Spinach: These larger leaves definitely have more flavor and character than the ubiquitous bags of baby greens : )

Coming soon… Kohlrabi! 

Farm Birds!

Posted by Laura

We’re excited to be a part of the WSU Avian Biodiversity Project, aka The Farm Birds Study. This is our second year participating, along with lots of other farms up and down the west coast. Organic farm ecosystems are incredibly complex, but this group is collecting the kind of long term data we need to help us understand what is actually going on. Are the birds reducing pest pressure on our farm? Preliminary data suggests they are. And if so, then what are the most effective strategies we can use for increcreasing their populations so they can eat more pests!

The researchers were at our farms this week and I haven’t heard back about the bugs, but they saw all these bird species:

  • Brewer’s blackbirds
  • Common yellowthroats
  • White-crowned sparrows
  • American goldfinch
  • Savannah sparrows
  • Lesser goldfinch
  • And an adorable killdeer baby too : )

 

In Your Share (for the week of May 29th)

Posted by Laura

Welcome to Week 3 of our 2017 Summer CSA share!

Amazing recipes for everything in your share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Garlic Scapes: These are the stems and small flower buds of the garlic plant. They can be chopped up and used in almost any dish that calls for regular garlic. I also like to roast them whole with a bit of salt and olive oil. Just put them under the broiler or on on the BBQ until they begin to darken and wilt. Makes for fun finger food!
  • Green Garlic: No reason to wait for months to enjoy garlic when we can dig it now! The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor and makes nice soup stock and really good pesto!
  • Mizuna Greens: The little bunches are mild enough for salad but also good sautéed. They are in the mustard green/asian greens family but this type isn’t spicy at all.
  • Pea Shoots: These have a nice mild pea flavor and the leaves, stems & tendrils are all quite tender.
  • Radish: Usually such a harbinger of spring, the radish plantings were delayed like everything else because of record wet weather. Happy to finally have them!
  • Red Potatoes: Roasted, boiled, whatever – they’re good no matter how you slice them.
  • Spinach: These larger leaves definitely have more flavor and character than the ubiquitous bags of baby greens : )

Coming soon… Sweet Onions! 

In Your Share (May 22nd edition)

Posted by Laura

Welcome to Week 2 of our 2017 Summer CSA share! Hope you enjoyed your green garlic, red potatoes, hot peppers and all the rest from last time. We’ll have more of those plus a few new things in your basket this week like… baby bags of pea shoots – yum! These great little greens have a mild sugar snap pea flavor and are tender enough for salad but also hold up well when sautéed or stir fried.  We are also excited about our sweet onion scapes! The overwintering walla walla onions are starting to flower which means they shoot up a hollow, crunchy, sweet, onion-y, stalk that we can harvest and you can eat. Try it roasted, or on the BBQ or just chop up and cook like you would a regular onion.

Amazing recipes for everything in your share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Flageolet Vert French Dry Beans: Our friends at Uprising Seeds convinced us to try this variety a few years ago and we’ve been loving it ever since. From their description… “as William Woys Weaver so aptly states, for elegant and sophisticated cooking (think cassoulet, crostini, risotto…), flageolets are intensely creamy, hold their shape when cooked, and cook quickly.” Seed catalogs are famous for their hyperbole, but in this case it’s true : )
  • Overwintering Cauliflower: Such a lovely addition to the summer share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer in August then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. Happily this year they were quite successful so there should be plenty to enjoy!
  • Cayenne Peppers: These traditional dried peppers are spicy, but not insanely hot. This is the variety most often used for red pepper flakes and DIY flakes are easy – just make sure you wear gloves or wash your hands carefully after chopping all the peppers. You can also toss whole peppers into soups and stews – a simple way to add some spice to whatever you have on the stovetop or in the crockpot.
  • Green Garlic: No reason to wait for months to enjoy garlic when we can dig it now! The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor and makes really good pesto!
  • Sweet Onion Scapes: The sweet, crunchy, onion-y stems of the walla walla onion flower. Use like you would a green onion – good raw or cooked.
  • Pea Shoots: These have a nice mild pea flavor and the leaves, stems & tendrils are all quite tender.
  • Red Potatoes: Yum : )

Coming soon… Garlic Scapes! 

In Your Share (May 15th edition)

Posted by Laura

Welcome to the first week of our 2017 Summer CSA share! I’ve been farming for over 20 years and this might be the soggiest season I’ve ever seen. Happily, our year-round farming schedule means we still have plenty of veggies in the share including overwintering cauliflower, Amish Butter popcorn and gorgeous green garlic – yum!

This week is when we welcome our members back to the farm to pickup veggies, but in fact we’ve been working behind the scenes for months to be ready for today. Like the homesteaders of years past, we’re always hedging our bets on the farm. By growing overwintering crops like cauliflower and garlic, by drying summer veggies like popcorn and peppers, we’re always sure to have something in the farm pantry ready to eat! Combine this with spring greens and it makes for a bountiful first summer share.

One way to think about the progression of spring veggies is to consider the trajectory of the growing plant. The seed germinates driving the primary root down into the soil. Then the cotyledon emerges stretching for the sky. After it sheds its seed coat, the true leaves emerge. Next, come secondary roots and above ground the stem elongates and more leaves are produced. For this reason, traditional spring veggies are often roots, shoots & leaves: microgreens, lettuce, herbs, radish, carrots, & beets are all variations on this same theme. Most plants need to produce a significant amount of vegetative growth before they are able to make flowers and fruits. This is why things like broccoli (flower buds) & tomatoes (technically a fruit) are usually harvested later in the season. Of course we turn this on it’s head by having a few things in the garden over the winter, but in general that is a pretty simple synopsis of springtime food.

Amazing recipes for everything in your First Share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Overwintering Cauliflower: Such a lovely addition to the summer share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer in August then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. Happily this year they were quite successful so there should be plenty to enjoy!
  • Cayenne Peppers: These traditional dried peppers are spicy, but not insanely hot. This is the variety most often used for red pepper flakes and DIY flakes are easy – just make sure you wear gloves or wash your hands carefully after chopping all the peppers. You can also toss whole peppers into soups and stews – a simple way to add some spice to whatever you have on the stovetop or in the crockpot.
  • Green Garlic: No reason to wait for months to enjoy garlic when we can dig it now! The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor. Cook it longer or use it to make soup stock.
  • Daikon Radish Microgreens: NEW! This is the first year we’ve grown these gourmet microgreens and we love their beautiful color and spicy fresh taste. Sprinkle them on salads, sandwiches or any dish that might benefit from a zippy bit of flavor. Nutrients are concentrated in these little greens so they’re very healthy in addition to being quite tasty. They are also very tender and very perishable so EAT THEM ASAP!!
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. Seed is now available from Uprising Seed and it is surprisingly versatile – can also be ground into polenta, cornbread or made into masa. Pop it on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose.
  • Red Potatoes: Yum : )
  • Parsley: So nice to have some fresh herbs! Enjoy these little bunches of Italian parsley chopped raw or sautéed. If you are cooking them the finely chopped stems can be used too.
  • Cherry Tomato Plant: The gift that keeps on giving! We do not grow cherry tomatoes on the farm. These little delicacies are best eaten straight off the vine so we’re giving you a plant that you can grow in your backyard. That way you can nibble on cherry tomatoes whenever you want, all summer long!  The plants are easy to grow and happy in a pot on the patio or in the ground in the garden. They’ll grow in some shade, but produce more fruit if they have more sun. Choose from red, yellow or black fruited varieties.

Coming soon… Summer Sunshine! 

Organic Cotton Farm Fresh Tote Bags!

Posted by Laura

47th Avenue Farm's spiffy produce tote!If you signed up for our Summer CSA before the March 31st “early bird” deadline then you can collect your free tote bag & gift certificate at the first CSA pickup! We really appreciate those early contributions – they help us fund the people & plants we need to hit the ground running. As you can see, one side of the bag has a lovely assortment of vegetables around our logo. The other side showcases the farm team with a drawing of our dashing draft horses. Special thanks to Matt Giraud at Gyroscope Creative for the beautiful design and shareholder artist Allison Bollman for the amazing illustrations!  If you didn’t make the early deadline you can purchase one of our fabulous organic cotton tote bags – while supplies last – at the CSA pickup for $20. That contribution also helps fund the farm : )

In Your Share (April 24th edition)

Posted by Laura

Beans from 47th Avenue Farm

This is the last week of the winter CSA. Does that mean that this rainy winter weather is going to end soon? We hope so!! It also means that you should make sure and sign up for the Summer CSA if you have not done so already. We’d love to have you can join us : )

Beautiful beans in the share this week! We have been growing dry beans for the CSA for several years now. What started as a small experiment has blossomed into a half acre of tasty varieties. You had Calypso (aka Orca or Yin-Yang bean) with its characteristic back and white markings in your share a few weeks ago. This time you’ll get to chose from Good Mother Stallard and Irish Creek Annie. Rancho Gordo, known to many foodies as THE source for heirloom dry beans puts Good Mother Stallard on their short list of all time favorites and suggests that you “prepare them simply and avoid the natural tendency to want to make them better by fussing about. Enjoy them without all the trappings to really get the most out of them.” The other variety this week is Ireland Creek Annie, a nondescript buff colored bean that makes up for its boring looks with delicious flavor. Thank you Uprising Seeds for bringing this variety to our attention! We agree that these beans “cook down to a deliciously rich, creamy texture. Excellent for soups, sauces, and spreads.”

And if you join us for the Summer CSA you’ll get to try even more eclectic and tasty varieties of dry beans but make sure and sign up this week!! We’ve been slogging through the mud for months now, not just to harvest your winter veggies, but also to seed, transplant and weed your delicious food for the summer.  All we need now is some LOVE from our members in the form of sign ups : ) The Summer CSA starts mid-May, but early memberships help us get a jump on the season so help us out by signing up TODAY!!

This week your share may include…

  • Dry Beans: Several tasty varieties to choose from!
  • Overwintering Cauliflower: Such a lovely addition to the spring share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. This year they were quite successful so you can look forward to enjoying them at this pickup and the next one too!
  • Cayenne Peppers: Great with Greens & Beans : )
  • Collard Greens: The gift that keeps on giving
  • Spring Raab: Spring + Brassicas = Yummy Raab (aka Rapini/Broccolini/Florettes/Flowering Mustard/Rabe)
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Red Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Oregon Homestead Sweet Meat:  Oregon Sweet Meat is an old variety bred for production in the Willamette Valley. Recently, local author and seed breeder Carol Deppe, spent a few years improving the variety and called her selection Oregon Homestead. We appreciate her hard work and really like the squash! Try any of these recipes for roasted winter squash.

Coming soon… Summer Share!

In Your Share (Week of April 10th)

Posted by Laura

Cute little heads of cauliflower! And plenty of BIG heads too. I was worried through the snowpacolypse that we might lose this crop. Happily, the temperatures didn’t go much below 15 degrees and we had some snow cover and the varieties showed amazing fortitude. So 9 months after planting – voila! We have happy cauliflower for you this week.

Make sure and sign up for the Summer CSA this week!! We’ve already bought all the supplies & hired all the folks needed to grow your delicious food for the summer so now all we need is some LOVE from our members in the form of sign ups : ) Early memberships help us get a jump on the season so help us out by signing up TODAY!!

This week your share may include…

  • Overwintering Cauliflower: Such a lovely addition to the spring share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. This year they were quite successful so you can look forward to enjoying them at this pickup and the next one too!
  • Collard or Kale Raab: Spring + Brassicas = Yummy Raab (aka Rapini/Broccolini/Florettes/Flowering Mustard/Rabe)
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Yellow Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Red Ursa Raab: The flowering tips of the kale can be used just like you would the Purple Sprouting Broccoli or like Kale leaves.
  • Oregon Homestead Sweet Meat or Sibley Squash:  Oregon Sweet Meat is an old variety bred for production in the Willamette Valley. Recently, local author and seed breeder Carol Deppe, spent a few years improving the variety and called her selection Oregon Homestead. We appreciate her hard work and really like the squash! Sibley is n outstanding heirloom. It is teardrop shaped, dusty blue to peachy in color, with sweet deep orange flesh. The amazing flavor combined with its cultural significance has earned it a spot in the Slow Food Arc of Taste. An excellent keeper, this variety was popular in the midwest back to at least the 1840’s, believed to be of Native American origin, possibly from Mexico; it was introduced commercially by Hiram Sibley & Co. of New York in 1887. Try any of these recipes for roasted winter squash.

Coming soon… Summer Share!