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

Summer Pick-Up Schedule

47th Ave Farm (SE)
May 19 – October 27
Tuesdays 5-7pm

Luscher Farm
May 21 – October 29
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.


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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

In Your Share (April 13th)

By Laura

IMG_1697This is me on the tractor this weekend mowing the collard greens down. They must have been over 6′ tall! We had a great run of collard greens this year. By growing several different varieties, we were able to extend the harvest from late summer through April. Starting in early spring, the plants get the urge to bloom and the first tight buds make fabulous collard rapini. Then they get away from us and grow, grow, grow – until at this point the plants are taller than the tractor and covered with spectacular buttery yellow blooms. The fields are literally alive with the neighbors honey bees, lazy black bumble bees and tiny beneficial syrphid flies. We let them flower as long as we can to provide nectar, pollen & habitat for all those beautiful beneficial bugs. Then all good things must come to an end and we mow them down to make room for more crops this summer. The bugs move on to the crimson clover, which just started to flower. And we move on to summer planting – think luscious tomatoes, sweet corn and basil all of which will be filling your summer share basket in a few months – yum! But only if you sign up now…

Summer CSA Share starts in just over a month!! Sign up today for bountiful baskets of veggies all season – hope you can join us!!

Lots of tips for all the veggies in the last and final winter 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…

  • Arugula: One of my favorite spring treats!
  • Dry Beans: Choose from a wide variety of different types.
  • Carrots: I said this last time, but now it is really true : ) The sad news is that these are the last of the sweet winter carrots.  The good news is that the spring seeded carrots for the summer share are up and growing!
  • Cauliflower: More beautiful heads this week.
  • Kale: Lovely Red Ursa is the gift that keeps on giving.
  • Lettuce Heads: First of the season!
  • Pea Shoots: Tender little pea vines can be added to salad or lightly sautéed.
  • Peppers: These are NOT HOT. They are dried Jimmy Nardello SWEET peppers. Use them like you would a dried tomato.
  • 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.
  • Radish: These cute little bunches add a bit of zing to snacks or salads!
  • Red Onions: Top your spring salad with a few thinly sliced red onions

Coming soon…  SUMMER SHARE!!

Cipollini Onion Transplanting

By Laura

IMG_0195I’m looking forward to beautiful braised Cipollini onions this summer!  Their mild sweet flavor is great for kebabs on the bbq too. It all started about 6 weeks ago in the greenhouse when we seeded this heirloom variety into open flats. This morning we pulled the starts out of the flats and trimmed up the tops & roots. Don’t they look cute!  Later today they are headed out to be transplanted into the field. We plant them by hand and after 4 months of watering & weeding they’ll be ready for roasting – yum!

In Your Share (March 30th edition)

By Laura

GiantCauli-112x150This was one of our giant cauliflower heads from a few years ago. What we’re harvesting now aren’t quite this big, but the overwintering cauliflower is always the best tasting of the season. It is a long process to bring you these heads…
We seed in June
Transplant in July
Weed & water them all summer
Watch them grow through the fall
Then in a good year like this one, we harvest a bumper crop 10 long months later in April!!

Don’t forget to sign up for then Summer CSA Share asap. 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…

  • Carrots: The sad news is that these are the last of the sweet winter carrots.  The good news is that we just seeded spring carrots for the summer share!
  • Cauliflower: So exciting to have our first over wintering cauliflower harvest this week.
  • Chard: Beautiful rainbow chard.
  • Collards: I always thought that Mr. Vates was the plant breeder responsible for our Vates variety collard greens. In fact, I was informed not long ago by John Navazio that Vates actually stands for Virginia Tech Extension Center, the birthplace of this particular variety. It is a great tasting, super productive, late flowering, open pollinated collard green. Yet another reason to appreciate the long tradition of land grant universities, established in 1862 by President Lincoln when he signed the Morrill Act  into law. There are now agricultural colleges in every state & territory, including our very own Oregon State University.
  • Kale: Beautiful Red Ursa is the gift that keeps on giving.
  • Leeks: The white stalks are tender, yet also hold up to long cooking or braising.  The darker green ends make great soup stock.
  • Mizuna: Nice to have some tender frilly fresh spring greens in the share!
  • Parsley: The plants survived the winter and have started to regrow so we have a little sampler for you.
  • Peppers: These are NOT HOT. They are dried Jimmy Nardello SWEET peppers. Use them like you would a dried tomato.
  • Radish: These cute little bunches add a bit of zing to snacks or salads!
  • Red Onions: I used these to make the roasted cauliflower featured in your recipe packet this week and also made some quick pickles.

Coming soon…  next week is the Last Winter Share!!

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!