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 $3.20 a day for a half share, or $5.75 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

Summer Pick-Up Schedule

47th Ave Farm (SE)
May 20 – October 28
Tuesdays 5-7pm

Luscher Farm
May 22 – October 30
Thursdays 5-7pm

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.

Books we like

ALT

Ripe Information

2014 Summer Shares now available!

A glorious summer season of ripe, delicious 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? Don’t miss out!

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.

And holy edamame! A summer’s worth of delicious, local produce is yours!

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

Farming with Horses Workshop, Sept 21-24

By Laura

Hall of Fame teamster Don Yerian from Montana is teaching a workshop about Farming with Horses Sept 21-24 in Willamina, Or. If you are farming with horses now, or thinking about doing so in the future I’d strongly encourage you to apply for this workshop! All the info is in this Farming with Horses Workshop FlyerDSC00359

In Your Share (Aug 11th edition)

By Laura

IMG_0997We have sweet corn in the share this week!! Many years ago we learned from our friends at Sauvie Island Organics how to successfully transplant sweet corn. Usually corn is seeded directly into the field, but here in the PNW that often means the seed rots in our cold, muddy, rainy spring weather. Uneven stands of corn = difficulty pollinating and low productivity = sad sweet corn, and not much of it.  Transplanting, still considered sacrilege by some naysayers, has consistently produced bigger, better, earlier sweet corn for us to enjoy – yum!

Hope you have had a chance to dig into the specially designated CSA site at Cook With What You Have. Katherine has some great ideas & recipes for all the good stuff in your share this week. Just look along the right hand column of her site and click on your favorite veggies to see all the recipes available.  Check your email for the password to access the site. Hope you’re enjoying your 24/7 access to recipe inspiration!

This week your share may include…

  • Arugula: Makes a great spicy salad.
  • Basil: Nice little bunches of Genovese basil – perfect for a quick caprese salad or small batch of pesto!
  • Corn: Hip HIP hooray for summer sweet corn!
  • Cucumbers: If you have extras – try my Mom’s Bread & Butter Quick Pickle recipe. It’s especially good with some sweet onions in the mix too!
  • Lettuce: Love these summer crisp lettuce heads, aka Batavian crisp – their beautiful whorled green leaves are sometimes streaked with red and  always stay tender and tasty – even in the peak of summer.
  • Sweet Onions: This is the classic Walla Walla style sweet onion- big, thick and juicy. Nice in salad or salsa or you could always make onions rings!
  • Potatoes: Thin skinned yellow Nicola potatoes – try them steamed or boiled.
  • Sumer Squash: The smaller ones are nice roasted whole, chop larger ones up and sautee them, or grate some and make fritters. There were a few larger ones in the share this week – perfect for zucchini bread.
  • Tomatoes: Both Stupice & Heirloom’s this week!

Coming soon…  Hot Peppers!

In Your Share (August 4th edition)

By Laura

IMG_0970The lowly zucchini has so much more appeal when called a courgette! Call it what you will, I came to appreciate summer squash in a whole new way the summer I discovered Lu Lu’s Provencal Table. The cookbook is at least 20 years old and the recipes are french classics – some preparations are impossibly elaborate, but many others are simple and straightforward. The Ratatouille is one of my favorites and a great way to use the many of the veggies in your share this week.

Hope you have had a chance to dig into the specially designated CSA site at Cook With What You Have. Katherine has some great ideas & recipes for all the good stuff in your share this week. Just look along the right hand column of her site and click on your favorite veggies to see all the recipes available.  Check your email for the password to access the site. Hope you’re enjoying your 24/7 access to recipe inspiration!

This week your share may include…

  • Basil: Nice little bunches of Genovese basil – perfect for a quick caprese salad or small batch of pesto!
  • Cabbage: I’ve been craving summer slaw – make it the old fashioned way, with a lemon vinaigrette or  with an asian flair – no matter how you slice it this tender crunchy cabbage makes a super salad.
  • Cucumbers: So sweet & crunchy!! If you have extras – try my Mom’s Bread & Butter Quick Pickle recipe. It’s especially good with some sweet onions in the mix too!
  • Eggplant: The long thin asian eggplant are just as flavorful as the Italian and far more productive. They make tasty little coins when roasted or add them to the Ratatouille I mentioned above.
  • Lettuce: Love these summer crisp lettuce heads, aka Batavian crisp – their beautiful whorled green leaves are sometimes streaked with red and  always stay tender and tasty – even in the peak of summer.
  • Sweet Onions: This is the classic Walla Walla style sweet onion- big, thick and juicy. Nice in salad or salsa or you could always make onions rings!
  • Potatoes: Thin skinned yellow Nicola potatoes – try them steamed or boiled.
  • Sumer Squash: As you can see from the photo above, you’ll have many different shapes, colors and sizes to choose from. The smaller ones are nice roasted whole, chop larger ones up and sautee them, or grate some and make fritters. There were a few larger ones in the share this week – perfect for zucchini bread.
  • Tomatoes: Our first tomatoes of the season!!

Coming soon…  More Tomatoes!!

Zucchini Bread

By Laura

Zucchini Bread
From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce

3 1/2 cup all-purpose flour 4 eggs
1 teaspoon salt
1 large zucchini or summer squash (2 1/2 cups)
2 teaspoons baking powder grated
1/2 teaspoon baking soda
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 teaspoon freshly grated nutmeg
1 cup chopped toasted walnuts or pecans
1/4 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/2” loaf pans. Sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Combine zucchini, sugar, eggs and oil in a large bowl and mix well. Stir dry ingredients into zucchini mixture just until combined. Toast nuts in hot oven 10-12 minutes, tossing often. Let nuts cool and fold into mixture. Transfer batter to loaf pans. Bake 50-55 min, then remove bread from pans and let cool on racks.

I often double this recipe but don’t double the baking powder. The bread freezes well or just grate the squash and freeze it and then you can make the bread anytime.

Grand Island Work Party!!

By Laura

Grab your gloves! Everyone is invited to the next CSA Farm Work Party…

Sat. August 2nd

10 – 2pm Workin’
2pm-4pm Hike to, hang out & swim at the river
4pm… Potluck BBQ & campout
Grand Island Farm: 18400 Lower Island Rd, Dayton OR
RSVP to Laura

Join us to learn more about our Grand Island farm and hang out with the horses (Bonnie & Patty). At this peak-of-the-summer work party the focus will be on transplanting!!  There will also be other projects like moving the pasture fences, setting up irrigation and weeding.

You are welcome to bring family and friends- there will be things to do for folks of all ages and abilities. Kids are welcome to come help work or just hang out. We’ll provide snacks and drinks. You’ll get to sample all sorts of tasty treats from the garden. Please bring your favorite gardening tools and dress for the weather. No dogs please.

To celebrate all our hard work we’ll have a potluck afterward – bring something to share and/or put on the BBQ.

Reply to let us know you’re coming if you can. Any Questions email Laura at 47thavefarm.com. Hope to see you there!

Directions from Portland:
Mapquest will tell you to come down 99W which works fine.
You can also come this way via I5  - it is a bit faster and you get to take the Wheatland Ferry ($2 – cash or check only).

  • Take I5 south to exit 263 (Brooks exit)
  • At the end of the off ramp go right onto Brooklake Rd NE 1.6mi
  • At the T turn right onto Wheatland Rd N 3.2 mi
  • After the S curves turn left onto Wheatland Ferry Rd .5mi
  • Take the ferry across the Willamette River $2
  • Get onto Wheatland Rd NW 1.1mi
  • At the T turn right onto Wallace Rd NW (OR-221/Salem-Dayton Hwy) 2.4mi
  • Turn right onto SE Grand Island Loop 1.3mi
  • Come over the little bridge and onto the Grand Island
  • Turn left onto SE Lower Island Rd and we’re the first place on the left.

 

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The weeding crew!

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Laying baby broccoli out for transplanting!

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Headed to the BBQ!

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Our favorite swimming hole!

In Your Share (July 28th edition)

By Laura

PeasPeasPeasPeasPeasIMG_0973Green beans started last week! Soon we’ll have yellow (aka wax beans) and purple green beans too. An oxymoron? Perhaps, but they’re tender and tasty.

Hope you have had a chance to dig into the specially designated CSA site at Cook With What You Have. Katherine has some great ideas & recipes for all the good stuff in your share this week. Just look along the right hand column of her site and click on your favorite veggies to see all the recipes available.  Check your email for the password to access the site. Hope you’re enjoying your 24/7 access to recipe inspiration!

This week your share may include…

  • Carrots: Nothing better than sweet summer carrots!
  • Cabbage: I’ve been craving summer slaw – make it the old fashioned way, with a lemon vinaigrette or  with an asian flair – no matter how you slice it this tender crunchy cabbage makes a super salad.
  • Cucumbers: If the weather is as hot as expected, you might see a few more of these in your share this week. If you have extras – try my Mom’s Bread & Butter Quick Pickle recipe. It’s especially good with some sweet onions in the mix too!
  • Dill: Not sure what to do with a big beautiful head of dill? Both leaves and flowers are edible – and there are almost 20 recipes that include dill at Cook With What You Have.
  • Lettuce: Love these summer crisp lettuce heads, aka Batavian crisp – their beautiful whorled green leaves are sometimes streaked with red and  always stay tender and tasty – even in the peak of summer.
  • Mizuna: Nice little bunches of greens are mild enough to go in salad or can also be lightly sautéed.
  • Red Tropea Onions: These are a favorite in our family since, like my husband, they are of Calabrian descent. The mild, slightly sweet red bulb can be used raw, sautéed or pickled.
  • Sumer Squash: All shapes, colors and sizes to choose from – the smaller ones are nice roasted whole, chop larger ones up and sautee them, or grate some and make fritters.

Coming soon…  Stupice tomatoes!!

Quick Sweet Pickles

By Laura

Easy Bread & Butter Refrigerator Pickles
From Laura’s Mom

6 cups sliced cukes 1/2 teaspoon salt
2 cups sliced onions 1/2 teaspoon celery seed
1 1/2 cups sugar 1/2 teaspoon turmeric
1 1/2 cups vinegar

Warm vinegar and stir sugar until it dissolves. Pack sliced cukes and onions into glass container with tight lid. Add spices to liquid. Pour over cukes and onions. Refrigerate for a week, shaking the container occasionally. Pickles will keep for up to 3 weeks (or more) in the fridge

In Your Share (June 30th edition)

By Laura

PeasPeasPeasPeasPeas

IMG_0909Big beautiful fava beans are here!! In the midst of this heat wave it’s hard to remember back to those cold sunny days in February when we planted our fava field. We enjoyed the greens earlier this spring, many beneficial insects enjoyed the striking black and white flowers of early summer and finally the tasty young beans have arrived. Favas are in the legume family – a genus which is incredibly diverse. It includes almost 20,ooo species of flowering plants ranging from annuals (ie. sugar snap peas & green beans) to perennial trees. One of the things that plants in this genus have in common is their ability to fix nitrogen. Many of our cover crops are legumes (ie. clover & vetch). Part of the appeal of using legumes in this way is that they actually contribute valuable nitrogen to our cropping system. When we till them in the nitrogen from the root nodules is released and becomes available for our next round of veggies, ideally reducing out dependence on outside sources of fertilizer. Nitrogen fixation also allows plants to meet their metabolic needs even in stressful conditions. Our favas have definitely not had a stressful life – they’ve had plenty of water, sunshine and fertility which means we should have bountiful harvest of beans this season.

Hope you have had a chance to dig into the specially designated CSA site at Cook With What You Have. Katherine has some interesting ideas & recipes for fava beans and the other veggies in your share this week. Just look along the right hand column and click on your favorite veggies to see all the recipes available.  Check your email for the password to access the site. Hope you’re enjoying your 24/7 access to recipe inspiration!

This week your share may include…

  • Carrots: Getting a little bit bigger & better every week.
  • Chard: I can’t have chard in the share without passing on my grandmothers chard bisque. Some of my other favorite things to do with chard include: sautéed with raisins & pine nuts, white beans & pancetta, fritattas and the list goes on…
  • Fava Beans:  This recipe, Ignacio Mattos’s Grilled Favas, was a revelation for me. I get to enjoy the  fabulous flavor of favas without double peeling?! It also works well under the broiler too, in case you don’t want to grill. Don’t get me wrong, I always manage to spend a few satisfying summer evenings shelling favas and LOVE them that way too. Just nice to have a relatively quick and very tasty alternative.
  • Garlic: Early Chinese Pink is always the first full size heads to form. They’re not completely dried down and just a bit juicier than the usual head of garlic.
  • Kohlrabi: Just peel the bulbs and use them raw for a sweet & crunchy snack. They’re also tasty grated onto salad.
  • Lettuce: Beautiful heads of red romaine lettuce would make a great caesar salad.
  • Spring Onions: The bulb can be used raw, sautéed or pickled. The tops are nice too & can be used just like a green onion.
  • Parsley: Think tabbouleh and also chimichurri sauce,
  • Sumer Squash: First of the season – cute little courgettes!

Coming soon…  new potatoes are just a few weeks away!!