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 20th 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 season – our 20th year! – of lovely, responsibly farmed veggies is just over the horizon starting May 17th!

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

Getting Oriented

Summer Pick-Up Schedule

47th Ave Farm (SE)
Every week on
Tuesdays 5-7pm,
May 17th – Oct 25th, 2016

Luscher Farm
Every week on
Thursdays 5-7pm,
May 19th – Oct 27th, 2016

Get signed up today!


 

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.

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 (July 25th edition)

Posted by Laura

Lettuce_ColorI never tire of summer salads! My favorite lettuce this time of year are those varieties know as French crisp or Batavia crisp or summer crisp heads. They are all the same thing and all delicious. Some are red, some are green and some are a beautiful swirl of both colors. In the heat of summer other types of  lettuce can get bitter or bolt – not so with these, they maintain their crunchy texture and sweet flavor all the way through. I’m also looking forward to making my grandmothers potato salad and a less traditional nicoise salad with fava beans.

Amazing recipes for salad and everything we grow on the farm 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…

  • Carrots: Sweet summer carrots are delicious!
  • Collard Greens: These are tender enough to be just lightly sautéed and will stand up to more traditional long cooking with a ham hock. Or  try them raw in salad – cut them into a chiffonade of thin slices and use them instead of kale in this salad with lemon & pecorino.
  • Cucumbers: We have have some regular green slicers and we’re also growing a new variety called Silver Slicer. It is related to one of our favorite heirlooms, Boothby’s Blonde, and we are happy to report that it seems to have the same great heirloom flavor with larger fruit – yum!
  • Fava Beans: We had a later than usual planting this year and we’re thrilled that they are finally ready! There are lots of tips and a dozen great recipes for fava beans at Cook With What You Have. And here is one of my favorite ways to cook them whole and in the shell – Grilled Fresh Fava’s
  • Lettuce Heads: Nothing better than a crisp summer salad.
  • Joi Choi: There are lots of ways to cook these tasty asian greens. One of my favorites is this Noodle Salad with Shitake Mushrooms.
  • Parsley: Maybe everyone already has their own favorite Tabbouleh Recipe but just thought I’d share three of mine. Know these will be even better once we have fresh tomatoes, but it’s really the parsley that makes it! Yotam Ottolenghi from his cookbook Jerusalem which includes pomegranates and a traditional spice mixture. From David Lebovitz on his blog Living the Sweet Life in Paris – he is very particular and this recipe is very good. And last but not least – the simplest version which is still really good – from Ina Garten at her Barefoot Contessa series.
  • New Potatoes: The skins are so thin on the first of the season potatoes you hardly need to peel them. Might be a few yellow potatoes in the share but mostly red this week!

Coming soon… Zucchini & Patty Pan Summer Squash!

In Your Share (July 18th edition)

Posted by Laura

IMG_1129Digging for the first new potatoes of the season can be challenging sometimes but this year we had a bumper crop! We’ve been going Nicola for a few years and I’m always impressed with it’s sweet mild flavor, thin skins and amazing productivity. The almond shaped tubers are a nice medium size with golden skin and golden flesh. It can be boiled, steamed or roasted and has a lower glycemic index than many potatoes. Enjoy!

Amazing recipes for new potatoes and everything we grow on the farm 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…

  • Carrots: Sweet summer carrots are delicious!
  • Garlic Bulbs: This Early Chinese Pink is one of my favorite varieties. It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Lettuce Heads: Nothing better than a crisp summer salad.
  • Joi Choi: There are lots of ways to cook these tasty asian greens. One of my favorites is this Noodle Salad with Shitake Mushrooms.
  • Kohlrabi: These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them. Make sure to fully peel the outer layer off and so you can enjoy the  sweet crunchy center. Leaves can be cooked just like kale or collard greens.
  • Cayenne Peppers: Chop these up for homemade red pepper flakes then use them with Napa or Choi Noodle Salad above.
  • Napa Cabbage: So excited to see these beautiful dense heads! Use it to make a traditional kimchi, sauté it in stir fry, or make your favorite coleslaw recipe with it.
  • New Yellow Potatoes: The skins are so thin on the first of the season potatoes you hardly need to peel them. Next up – baby red potatoes : )

Coming soon… Cucumbers & Summer Squash!

In Your Share (June 27th edition)

Posted by Laura

Kohlrabi_ColorI’m a big fan of kohlrabi! It is tasty, versatile, easy to grow but often under-appreciated. Years ago, one of our farm crew was biking home with a basket full of vegetables, including kohlrabi. They were stopped on the street by a german family who asked them “where did you get those beautiful kohlrabi?” In Germany, the kohlrabi is as common as carrots and broccoli are here, but they hadn’t been able to find them in the grocery store. Long story short, Herbert & Dorothea joined the CSA the next day and were enthusiastic members for as long as they lived in Portland. They eventually moved back to Germany, but their love for kohlrabi has stuck with me and hopefully you will be similarly inspired!

Amazing recipes for kohlrabi and everything we grow on the farm 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 Greens: These are quite tender and can be sautéed relatively quickly. If you’re in a hurry then just wilt them in a hot pan with olive oil and add to pasta, fritattas or polenta. They’ll probably also hold up to the longer cooking times called for in traditional collard recipes like this vegetarian version with Black-Eyed Peas.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Bulbs: This Early Chinese Pink variety is one of my favorites! It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Hakuri Turnips: These make a nice raw snack or make slow food fast by roasting them under the broiler with a little salt & olive oil. Don’t forget to sauté the greens – they are tasty too.
  • Kohlrabi: These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them. Make sure to fully peel the outer layer off and so you can enjoy the  sweet crunchy center. Leaves can be cooked just like kale or collard greens.
  • Napa Cabbage: So excited to see these beautiful dense heads! Use it to make a traditional kimchi, sauté it in stir fry, or make your favorite coleslaw recipe with it.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Amish Butter Popcorn: Such a good snack!

Coming soon… new potatoes!

In Your Share (June 20th edition)

Posted by Laura

IMG_1050Happy Solstice! My sister is recently married to a Swede so last year for the first time we celebrated Midsummer – a festive tradition which involves decorating the midsommarstång (aka maypole) with greenery and flowers and dancing around it. The longest day of the year is certainly worth celebrating in whatever fashion you choose – especially since this year it also corresponds with the June full moon! After today, the days technically begin to shorten but our hottest summer weather is still ahead and those long hot days are good news for ripening all our veggies.

Amazing recipes for everything we grow on the farm 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…

  • Baby Carrots: Little, cute, sweet – yum!
  • Collard Greens: These are quite tender and can be sautéed relatively quickly. If you’re in a hurry then just wilt them in a hot pan with olive oil and add to pasta, fritattas or polenta. They’ll probably also hold up to the longer cooking times called for in traditional collard recipes like this vegetarian version with Black-Eyed Peas.
  • Summer Crisp Lettuce Heads: Makes a lovely salad.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Bulbs: This Early Chinese Pink variety is one of my favorites! It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Kohlrabi: First of the season! These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Dried Cayenne Peppers: So good with greens!

Coming soon… Chinese Cabbage!

In Your Share (June 13th edition)

Posted by Laura

IMG_5475Spring onions are here! The earliest onions we plant are from sets. Rather than a seed, we buy what looks like a tiny dried onion. Not sure why they are called onion sets, but we’re glad to get them. They are easier to plant and seem to do better than seeds when we have crazy weather in the springtime. Both the greens and the bulbs are quite tasty – enjoy!

Amazing recipes for everything we grow on the farm – including your spring onions – 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…

  • Arugula: Beautiful little bunches.
  • Summer Crisp Lettuce Heads: Makes a lovely salad.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Scapes: Beautiful scapes (aka garlic whistles) are the curly immature flower stalks of our hardneck garlic varieties. I often coat them with a bit of olive oil and salt then put the whole tangled mass under the broiler until they start to wilt and get some carmelized bits – then serve as finger food. Or treat them as you would a garlicky asparagus – roasted or sautéed and added to any number of dishes.
  • Red Ursa Kale: These like the cooler weather and they are tender and sweet right now. Sauté them or try my favorite Raw Kale Salad.
  • Kohlrabi: First of the season! These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Hakuri Turnip: One of my favorite spring snacks! This tender sweet white Japanese salad turnip is nothing like traditional winter storage turnips. The greens are good too – sauté them with any of your other greens this week – yum!

Coming soon… baby carrots!

In Your Share (June 6th edition)

Posted by Laura

IMG_0106Somehow our radishes survived the heat wave and continue to be tender, crunchy and not too hot!

Amazing recipes for everything we grow on the farm – including your radishes – 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…

  • Arugula: Beautiful little bunches
  • Cayenne Pepper:
  • Butterhead and/or Red Romaine Lettuce: Perfectly lovely!
  • Dragon’s Tongue Mustard Greens: Such a pretty red mustard! It can be spicy so only add it to salad if you want to kick up the heat : ) Otherwise cooking these greens – even just a quick sauté – will take down the heat but leave plenty of good flavor.
  • Garlic Scapes: Beautiful scapes (aka garlic whistles) are the curly immature flower stalks of our hardneck garlic varieties. I often coat them with a bit of olive oil and salt then put the whole tangled mass under the broiler until they start to wilt and get some carmelized bits – then serve as finger food. Or treat them as you would a garlicky asparagus – roasted or sautéed and added to any number of dishes.
  • Red Ursa Kale:  These days we call many flowering stalks raab, but this is the real thing! Traditionally known as cimi di rapa or sessantina grossa – it is technically in the turnip family but grown specifically for the greens and small tight flowering buds. If the heatwave makes the raab unhappy then we’ll harvest baby kale instead which also makes a lovely cooking green.
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The 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 any way you choose.
  • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette
  • Hakuri Turnip: One of my favorite spring snacks! This tender sweet white Japanese salad turnip is nothing like traditional winter storage turnips. The greens are good too – sauté them with any of your other greens this week – yum!

Coming soon… spring onions!

In Your Share (May 30th edition)

Posted by Laura

IMG_3150It’s time for summer salad! The butterhead lettuce and spinach in your share are easy to make into salad. The radish and hakuri turnip make a nice addition also well. But did you know you can also add mild mild mizuna or spicy dragon’s tongue mustards to the mix? Add raw or baked the garlic bulbs to your salad dressing and top with a few roasted garlic scapes on top and you’re set for the summer heat!

Amazing recipes for everything we grow on the farm – including great salad suggestions – 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…

  • Butterhead Lettuce: Perfectly lovely!
  • Dragon’s Tongue Mustard Greens: Such a pretty red mustard! It can be spicy so only add it to salad if you want to kick up the heat : ) Otherwise cooking these greens – even just a quick sauté – will take down the heat but leave plenty of good flavor.
  • Spring Garlic: This spring garlic brings us all the flavor of a full sized bulb and comes in months ahead of the regular garlic harvest. The whole thing can be sautéed just as you would a garlic clove or use the white bulb and tippy tops raw to spice up your salad or soup.
  • Garlic Scapes: Beautiful scapes (aka garlic whistles) are the curly immature flower stalks of our hardneck garlic varieties. I often coat them with a bit of olive oil and salt then put the whole tangled mass under the broiler until they start to wilt and get some carmelized bits – then serve as finger food. Or treat them as you would a garlicky asparagus – roasted or sautéed and added to any number of dishes.
  • Italian Spring Raab or Red Ursa Kale:  These days we call many flowering stalks raab, but this is the real thing! Traditionally known as cimi di rapa or sessantina grossa – it is technically in the turnip family but grown specifically for the greens and small tight flowering buds. If the heatwave makes the raab unhappy then we’ll harvest baby kale instead which also makes a lovely cooking green.
  • Mizuna: A lovely mild flavored asian green that goes well in salad or stir fry.
  • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette
  • Spinach: Yum!
  • Hakuri Turnip: One of my favorite spring snacks! This tender sweet white Japanese salad turnip is nothing like traditional winter storage turnips. The greens are good too – sauté them with any of your other greens this week – yum!

Coming soon… spring onions!

In Your Share (May 23rd edition)

Posted by Laura

IMG_0104A few tasty new things in the share this week including Hakuri Turnips (in the photo) and beautiful bunches of spinach! This cool weather makes our early spring crops like the roots & greens very happy. In hot weather many of them can get stressed out, but cloudy days keeps them tender and tasty.

Amazing recipes for everything we grow on the farm – including hacker turnips – 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…

  • Spring Garlic: This spring garlic brings us all the flavor of a full sized bulb and comes in months ahead of the regular garlic harvest. The whole thing can be sautéed just as you would a garlic clove or use the white bulb and tippy tops raw to spice up your salad or soup.
  • Garlic Scapes: Beautiful scapes (aka garlic whistles) are the curly immature flower stalks of our hardneck garlic varieties. I often coat them with a bit of olive oil and salt then put the whole tangled mass under the broiler until they start to wilt and get some carmelized bits – then serve as finger food. Or treat them as you would a garlicky asparagus – roasted or sautéed and added to any number of dishes.
  • Italian Spring Raab:  These days we call many flowering stalks raab, but this is the real thing! Traditionally known as cimi di rapa or sessantina grossa – it is technically in the turnip family but grown specifically for the greens and small tight flowering buds.
  • Mizuna: A lovely mild flavored asian green that goes well in salad or stir fry.
  • Cayenne Pepper: These are hot! I like to use 1-2 in a pot of stew. Or finely chop or grind them up for homemade red pepper flakes.
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The 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 any way you choose.
  • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette
  • Spinach: Yum!
  • Hakuri Turnip: One of my favorite spring snacks! This tender sweet white Japanese salad turnip is nothing like traditional winter storage turnips. The greens are good too – sauté them with any of your other greens this week – yum!
  • A Cherry Tomato Plant: We don’t grow cherry tomatoes on the farm but we wouldn’t want you to be without them. Such a terrific tasty treat – plant one in your garden or in a pot on the patio. They don’t take much care – regular water and some kind of support or trellis is but will produce bountifully this summer. Purple, Red & Yellow varieties to choose from.

 

Coming soon… More beautiful greens!