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.


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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

CSA Share Fair this Saturday!

By Laura

CSA Share FairThe first ever CSA Share Fair is happening tomorrow in Portland. Hope to see you there!!

When: Sat, March 21, from 10 am to 2 pm
Where: The Redd Bld, 831 SE Salmon St

We’re having a scavenger hunt, raffle prizes, cooking demos, a cookbook swap meet & ALL the best farmers in town will be there. You can sign up for your Summer CSA Share there too!!

In Your Share (March 16th edition)

By Laura

IMG_1585 It’s Summer Share sign up time! We’ve been having beautiful spring and getting lots of planting done which will mean bountiful baskets of veggies for the summer season. Hope you can join us!!

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.
  • Cabbage: These savoy varieties have a beautiful purple blush.
  • Carrots: What could be better : )
  • Collards or Collard Raab: Greens, glorious greens!
  • Leeks: The white stalks are tender, yet also hold up to long cooking or braising.  The darker green ends make great soup stock.
  • Parsley: The plants survived the winter and have started to regrow so we have a little sampler for you.
  • Parsnips: Find 14 fabulous recipes at Cook With What You Have!
  • Peppers: These dried cayenne peppers will add a little spice to your life!
  • Popcorn: We got this Amish Butter corn seed from our friends at Ayers Creek Farm. It makes fabulous popcorn or if you have a grinder you can make amazing cornmeal or polenta. It can be popped whole on the cob in the microwave – just put the whole thing in a brown paper bag and cook it on high for just under 3 min. DON’T COOK IT TOO LONG OR THE COB WILL CATCH ON FIRE!! The other option is to pluck the kernels off the cob then make in using your favorite popcorn method.
  • 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.

Coming soon…  overwintering cauliflower should be heading up in April!!

Chitting Potato Seed

By Laura

IMG_20150306_103547The seed potatoes have arrived!! With all this sunny weather it’s tempting to start planting immediately. We’ve learned from long experience that there could still be some rainy days ahead and cold wet soil does not make the little potato seeds happy. The seed has had a long winter of dormancy and they need light & warmth in order to break out of their sleepy state. This process is called chitting. We put them in the greenhouse or somewhere similar for a week or two until they start to form tiny little sprouts. This let’s us know that they are now metabolically awake and then it will be time for planting!

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!