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 $3.30 a day for a half share, or $5.90 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

2015 Summer Shares now available!

An incredible summer season of delicious, local, responsibly farmed veggies is just over the horizon, and we’re excited about all we’ll have to offer our treasured shareholders over the next few months. Will you be one of them? Sign up for a share at either of our two locations today!

SE PORTLAND
This pickup is at 6632 SE 47th Ave, Portland OR 97206 on Tuesdays from 5-7pm. Click here to learn more and order your share.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego on Thursdays from 5-7pm. Click here to learn more and order your share.

It’s as easy as filling out a simple form and mailing in a check, then presto! A summer’s worth of delicious, local produce is yours!

FARM NEWS, NOTES AND (AGRI)CULTURE

2015 Summer Shares now available!

By Laura

An incredible summer season of delicious, responsibly farmed veggies is just over the horizon, and we’re excited about all we’ll have to offer our treasured shareholders over the next few months. Will you be one of them? Sign up for a share today!

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 on Tuesdays from 5-7pm. Click here to learn more.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego on Thursdays from 5-7pm. Click here to learn more.

It’s as easy as filling out a simple form and mailing in a check, then presto! A summer’s worth of delicious, local produce is yours!

In Your Share (Feb 16th edition)

By Laura

IMG_1439Winter carrots aren’t always the most beautiful, but they taste AWESOME! We’ve grown quite a few different varieties with the goal of having these tasty little treats as often as possible. They usually last through the beginning of March, then they wake up from their winter dormancy and begin to grow new tops and the whole carrot starts sprouting little hairy white roots. This is the life of a biennial crop – hang on through the winter so you can re-sprout and make little seed babies the next summer.  We’ll be harvesting the last of our winter carrots  soon they aren’t very good to eat after the re-sprouting process begins. It will also allow us to start tilling the fields in this beautiful sunshine so we can plant more crops for the spring. Enjoy them while they last!

Lots of tips for all the veggies in the share at our 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: Sweet winter beets – yum! Some of my favorite recipes are here.
  • Purple Sprouting Broccoli: Use the heads, stem and leaves together or separately – they’re all good steamed or sautéed.
  • Cabbage: These savoy varieties have a beautiful purple blush.
  • Carrots: What could be better : )
  • Collards: These If you are in need of inspiration, check out the 13 fabulous collard recipes at Cook With What You Have!
  • Tuscan Kale Raab: Beautiful and tasty little flowering kale tops.
  • Red Onions: Little red onions in the share this week.
  • Potatoes: Yellow Finn!
  • Spinach: What a treat to have salad this time of year!
  • Winter Squash – Mixed: We’ll have some more spaghetti, butternut and a few more types in the mix this time.

Coming soon…  we’ll start including some of our dried crops in the share – heirloom beans, popcorn and hot peppers!

In Your Share (Feb 2nd edition)

By Laura

IMG_1441The Purple Sprouting Broccoli season has started! We’re not sure why this variety is named Rudolph, since it consistently forms its lovely little purple broccoli heads at the beginning of February. No matter the name, these are super tasty treats!

Lots of tips for all the veggies in the share at our 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…

  • Purple Sprouting Broccoli: Use the heads, stem and leaves together or separately – they’re all good steamed or sautéed.
  • Brussel Sprouts: Try them roasted or in my old standby recipe, Brussel Sprouts with Pesto & Gnocchi.
  • Cabbage: There’s nothing better than cabbages kissed by the cold! These savoy varieties have a beautiful purple blush.
  • Carrots: What could be better : )
  • Collards: If you are in need of inspiration, check out the 13 fabulous collard recipes at Cook With What You Have!
  • Leeks: The white stalks are tender, yet also hold up to long cooking or braising.  The darker green ends make great soup stock.
  • Shallots: I use these to add a little kick to salad dressings or caramelized they go with almost everything! From Pok Pok – try these Crispy Fried Shallots.
  • Spinach: What a treat to have salad this time of year!
  • Winter Squash – Spaghetti: When roasted, the flesh of this squash peels out of the skin in strings like spaghetti – hence the name. It’s great with tomato sauce or a splash of olive oil, parmesan and salt.

Coming soon…  we’ll start including some of our dried crops in the share – heirloom beans, popcorn and hot peppers!

In Your Share (Jan 19th edition)

By Laura

alt My trusty old grain mill, at 47th Avenue Farm's Grand Island. Photo by Matt GiraudMy trusty old grain drill. Held together with the proverbial duct tape and bailing twine. Still works great! I used it to seed many acres of cover crop at Grand Island this fall which is lush and green now. The cover crops have been growing slowly over the winter, trapping any residual nutrients in the soil and protecting our beautiful silt loam from compaction and erosion.

Lots of tips for all the veggies in the share at our 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: Love these Lutz, aka Winterkeeper, beets! It’s an amazing variety – the only one lasts through our challenging winter weather. Here’s some of my favorite recipes.
  • Brussel Sprouts with tops: The cold we had over the holidays only made these even sweeter! Try them roasted or in my old standby recipe, Brussel Sprouts with Pesto & Gnocchi. Use the tops like you would collard greens, and don’t forget the stems of the leaves – they are tasty this time of year too.
  • Cabbage: There’s nothing better than cabbages kissed by the cold! This variety, Danish Ballhead, is sweet and crunchy & yum.
  • Garlic: Beautiful Music is one of our longest storing and most productive garlic. The large cloves have a nice medium to hot garlicky flavor.
  • Kale: Beautiful curly dark purple Redbor kale is in your share this week. I chopped up a heap of this kale last night and started to sauté some for dinner, then got impatient and added some water & put the lid on to steam it – steamings is a little faster and much less stirring required. Ten minutes later it was done – drizzled balsamic, a little olive oil & a bit of parmesan on top. I thought there would be plenty leftover for lunch tomorrow – no way, it was so good we devoured all of it!
  • Onions: Nice red onions this time – the varieties are Redwing and Red Beret.
  • Parsnips: One of my favorite additions to winter soups and stews. 
  • Rutabaga: Heard some rave reviews at pickup last time we had these Gilfeather’s in the share – they’re big & ugly & so tasty!
  • Winter Squash – Butternut: The sweet creamy orange flesh makes great soup and holds up well in pasta or risotto recipes too.

Coming soon…  we’ll start including some of our dried crops in the share – heirloom beans, popcorn and hot peppers!

In Your Share (Jan 5th 2015 edition)

By Laura

IMG_1273

Hip hip hooray – there’s another GIANT kohlrabi coming your way! Not sure what to do with all that sweet crunchy tasty goodness? You’ll find 17 great kohlrabi recipes plus ideas for all the other veggies in the share at our 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…

  • Brussel Sprouts with tops: The cold we had over the holidays only made these even sweeter! Try them roasted or in my old standby recipe, Brussel Sprouts with Pesto & Gnocchi. Use the tops like you would collard greens, and don’t forget the stems – they are tasty this time of year too.
  • Carrots: What could be better than sweet winter carrots?
  • Collards: Lots of recipes in your packet!
  • Garlic: Beautiful Music is one of our longest storing and most productive garlic. The large cloves have a nice medium to hot garlicky flavor.
  • Kohlrabi: I know, they are GIGANTIC and slightly intimidating. And they are amongst the most sweet crunchy yummy things in the winter share! I took some on vacation with me over the holidays – we drove, so there was plenty of room : ) I put them out with a few other veggies on a crudités platter and they were the first thing to be devoured!
  • Leeks: Nice small tender white stalks are a great addition to any dish that calls for onions. Or treat yourself to a leek tart or try this decadent recipe using Grand Central puff pastry. They would also make a nice leek & potato soup with the Yellow Finn potatoes.
  • Onions: Both cippolini and yellow Patterson onions in the share this week.
  • Potatoes: Yummy Yellow Finn
  • Winter Squash – Hubbard or Blue Kuri:  We grew some large hubbard squash this year because they have a good reputation for storing well through the winter season. Knowing that most folks don’t want a 30lb squash, no matter how tasty it is, we have cut them for you into more manageable sizes. These varieties are nice roasted and would also make a really good soup. You might also want to try this novel recipe for Winter Squash Caponata.

Coming soon…  we’ll start including some of our dried crops in the share – heirloom beans, popcorn and hot peppers!

In Your Share (Dec 15th edition)

By Laura

DSCF0244

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

IMG_4221

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!!