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.


SNAP logo

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

In Your Share (June 22nd edition)

By Laura

IMG_1881Chard is one of my favorite summer greens! Many of our best cooking greens fade in the heat, but not this one. As long as we keep it watered it keeps producing gorgeous pink, red, orange and yellow stemmed leaves as fast as we can pick them.

CSA Members can access lots of recipes for chard and all the other veggies in your share at Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Chard: This is simple to salute or if you’re feeling more ambitious try my grandmothers chard bisque
  • Fava Beans: Take them out of the pod, boil them, slip off the second skin, salute with salt & olive oil and maybe a few herbs and enjoy one of life’s simple (but hard won) pleasures! Or cook them whole in the pod.
  • Kohlrabi: With the leaves on they look slightly alien but peeled and chopped they taste delicious!
  • Lettuce: Nice big heads of ruffled Red Baron & Tropicana.
  • Napa Cabbage: These dense heads are great for salad, slaw or kimchi. There are lots of recipes at Cook With What You Have – my new favorite is Vietnamese Style Napa. Here’s a few more recipes from the NY Times.
  • Onions: Big beautiful sweet walla’s
  • Parsley: I’m a big fan of Yotam Ottolenghi and his tabbouleh is one of my favorites
  • Summerfest Greens:  This is an improved version of the asian komatsuna greens. It’s mild with a crunchy stem and can be added to salad, but is more typically used as a cooking green.
  • Summer Squash: The first of the season!
  • Turnips: Tasty Hakuri Japanese salad turnips.

Coming soon… Cilantro!

In Your Share (June 15th edition)

By Laura

IMG_1867It’s time to pick these plump & tasty purple kohlrabi. With the leaves on they look slightly alien. Peeled and chopped they taste delicious! As many of you know, I’m a big fan of eating these raw – it’s like a cross between jicama and a sweet, crunchy broccoli stem. It can also be roasted, sautéed or steamed. CSA Members can access lots of recipes for kohlrabi and all the other veggies in your share at Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!

We still have a few shares left in our Summer CSA so if you know folks who might be interested send them our way!!

This week your share may include…

  • Cayenne Peppers: These dried hot peppers make a great addition to soups or stews – just add one whole to the pot to bring the heat up. Or chop them into red pepper flakes and add a pinch at a time.
  • Cimi di Rapa: This traditional Italian brassica is technically a turnip, but it doesn’t form a bulb. Instead, it has buds like a broccolini, but we often start picking it early because the leaves and stems are so good! Chop the greens, sauté and toss with pasta, good olive oil & parmesan for a simple, satisfying meal.
  • Fava Beans: These are so sweet that I was double shelling them in the field and snacking on them raw! They’re going to be even better if you give them a quick steam or boil them, add herbs, salt and olive oil and enjoy one of life’s simple (but hard won) pleasures! Or cook them whole in the pod.
  • Kohlrabi: see above
  • Lettuce: Nice big heads of ruffled Red Baron & Tropicana.
  • Napa Cabbage: These dense heads are great for salad, slaw or kimchi. There are lots of recipes at Cook With What You Have – my new favorite is Vietnamese Style Napa. Here’s a few more recipes from the NY Times.
  • Onions: Big beautiful sweet walla’s
  • Radish: They make a nice crunchy snack or try this radish butter recipe. I often include the greens in the radish butter as well – or sauté them with the cimi di rapa.
  • Turnips: Hakuri Salad Turnips – just turnips, not tops, but still tasty!

Coming soon… Summer Squash!

In Your Share (June 8th edition)

By Laura

IMG_1859 - Version 2 Love these cute little bunches of red spring onions! One of the goals for the share is to make sure there is a good mix of novel and staple crops in the box each week. The allium family – onions, leeks & garlic – are an important part of that latter category. This time of year we’re finishing up green garlic & scapes and moving into the overwintering and early spring planted onions. Overwintering varieties include walla sweet onions that were planted last fall. Those have already formed bulbs and should be ready in the next few weeks. The earliest onions we plant in the spring are from little bulbs called sets. The red onions in your today grew from those sets, and we’ve picked them just as they’ve started to bulb. Eventually the tops will dry down like a regular onion, but for now, they have beautiful green leaves that can be used just like a scallions.

CSA Members can access lots of recipes for spring onions and all the other veggies in your share at Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!

We still have a few shares left in our Summer CSA so if you know folks who might be interested send them our way!!

This week your share may include…

  • Beans & poporn: You’ll see one or the other in your share this week.
  • Green Garlic: The short stocky stalks are starting to bulb already – love that fresh garlic taste! Chop up the white end and use it fresh or sautéed. The tops make great soup stock.
  • Garlic Scapes: Chop them up and sauté with anything that calls for garlic. Or rub with olive oil, sprinkle with salt & roast them under the broiler. I put them about 6″ below the broiler for 5 min then turn the scapes over and cook for approx 5 more min. You want them to start to brown & caramelize, but check them often so they don’t burn. This makes for awkward but fun finger food!
  • Sugar Snap Peas: Not much more to say except yum!
  • Napa Cabbage: The smaller heads in your share this week will work best in recipes as a cooking green. I’m going to make Okonomiyaki – I love these Japanese Cabbage Pancakes! In a few weeks the napa will have the dense, blanched inner leaves more like cabbage and at that point they’ll also be great for salad, slaw or kimchi. Here’s a few more recipes from the NY Times.
  • Onions: A nice bunch of red spring onions
  • Salad: It could be spinach and/or lettuce depending on what happens with the weather this week. Either way it will make a nice summer salad.
  • Turnips: Hakuri Salad Turnips – just turnips, not tops, but still tasty!

Coming soon… fava beans!

Work Party at Luscher Farm, Sat June 6th

By Laura

GrandIsl_130713_67

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

If you want to learn more about where your food comes from, have some fun on the farm and get your hands in the dirt – then definitely join us!!  Every summer we invite all of our farm friends and their family & friends out to help us for a half day of fun on the farm. There will be things to do for folks of all ages and abilities. Kids are welcome to help work or just hang out. Come late, leave early or join us for the whole shindig – whatever works for you. We’ll provide all the tools needed plus snacks & drinks including all sorts of tasty treats from the garden. Please bring your favorite gardening tools & dress for the weather. If you want to join us for the potluck afterwards, bring something to share. Sorry, but we can’t have dogs at the farm.

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

If you have questions contact Laura at 47thAveFarm.com. Hope to see you there!

Sat. June 6th
1-5pm Workin’
5pm Potluck BBQ
Luscher Farm: 125 Rosemont Rd, Lake Oswego OR

If you can’t come this weekend, put the next one on your calendar! We’ll have a work party later in the summer at our Grand Island Farm…

Sat Aug 22nd
10am – 2pm Work Party
2 – 4pm At the River
4pm Potluck & Camp Out
18400 SE Lower Island Rd, Dayton OR 97114

In Your Share (June 1st edition)

By Laura

IMG_0100The garlic scapes are at their peak! These tender tasty treats are the flower stalks of our hardneck garlic varieties. Also known as garlic whistles, they emerge from the growing tip of the plant, grow in a corkscrew shape, and eventually straighten out. When fully mature, the stalk gets almost woody which is why those varieties that form a flower stalk are called hardneck garlic. If left in the field long enough, the flower bud of the garlic will bloom and form seed. Most garlic seed is sterile, but there is increasing interest in growing garlic with true viable seed.  Of course we’re not growing for seed, we’re growing them to eat! So we pick garlic scapes at their most tender – while the curl is still in the stalk. When cooking them, the immature flower bud can be eaten or snapped off. Some of my favorite ways to cook them are below, and CSA Members can access lots more recipes for garlic scapes and all the other veggies in your share at Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!

We still have a few shares left in our Summer CSA so if you know folks who might be interested send them our way!!

This week your share may include…

  • Arugula: This is one of my favorite spring salad greens. Also good lightly sautéed
  • Green Garlic: The short stocky stalks are starting to bulb already – love that fresh garlic taste! Chop up the white end and use it fresh or sautéed. The tops make great soup stock.
  • Garlic Scapes: Chop them up and sauté with anything that calls for garlic. Or rub with olive oil, sprinkle with salt & roast them under the broiler. I put them about 6″ below the broiler for 5 min then turn the scapes over and cook for approx 5 more min. You want them to start to brown & caramelize, but check them often so they don’t burn. This makes for awkward but fun finger food!
  • Sugar Snap Peas: Not much more to say except yum!
  • Dragon Tongue Mustard Greens: This variety comes to us via our friend and seed breeder extraordinaire Frank Morton at Wild Garden Seeds. We’re excited to hear what you think of this strikingly beautiful not-too-hot purple mustard green? I’m loving them mixed in with other salad greens and also sautéed!
  • Napa Cabbage: The smaller heads in your share this week will work best in recipes as a cooking green. I’m going to make Okonomiyaki – I love these Japanese Cabbage Pancakes! In a few weeks the napa will have the dense, blanched inner leaves more like cabbage and at that point they’ll also be great for salad, slaw or kimchi. Here’s a few more recipes from the NY Times.
  • Onions: Some folks are inclined to take this modest culinary workhorse for granted. Not me! Very few other vegetables are such a staple in the kitchen and have such staying power. The Copra onions in your share today were seeded 16 months ago, we harvested some as spring onions, others grew large & beautiful last summer and have been in storage without complaint for months.  Many conventional crops are sprayed multiple times in the field, and again to keep them from sprouting in storage. These have been treated organically every step of the way. When you slice and sauté them, just take a moment to appreciate this unassuming & awesome onion.
  • Radish: We should have a few different varieties – Easter Egg is round, pink & purple, French Breakfast is long with red on the bottom & white on top. Both are refreshing & not too hot.
  • Spinach: The cool weather this week is making for happy spinach!

Coming soon… sweet walla onions!

In Your Share (May 25th edition)

By Laura

DSCF0327

Sugar snap peas are here and they are plump & sweet & tasty!! We planted in February, trellised in March, picked a few pea shoots in April and finally the peas are here. In between there was lots of weeding & watering. This variety, Super Sugar Snap, has long vines and the delicate tendrils climbed up the trellis until now they are almost 5′ tall. When ripe, the snap peas bulge in their pods with full size peas and sweet crunchy pods. All you need to do is snap the ends off and everything else is edible. The vines are still blooming which means we should have several weeks more of these sweet yummy peas.

We still have a few shares left in our Summer CSA so if you have friends or neighbors interested send them our way!!

Lots of tips for all the veggies you’ll get in your basket this summer at our exclusive CSA recipe site Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Arugula: This is one of my favorite spring salad greens. Also good lightly sautéed
  • Broccoli: Some small heads and side shoots too. The stem, leaves and buds are all tender & tasty!
  • Green Garlic: Our sunny spring means that these, as well as many other veggies, are ahead of schedule. The short stocky stalks are starting to bulb already – love that fresh garlic taste! Chop up the white end and use it fresh or sautéed. The tops make great soup stock.
  • Garlic Scapes: These are the solid, curly and quite tasty tops of the garlic plants. Chop them up and sauté with anything that calls for garlic. Or rub with olive oil, sprinkle with salt & roast them under the broiler. This makes for awkward but fun finger food!
  • Sugar Snap Peas: Not much more to say except yum!
  • Kale: Beautiful baby bunches of Red Ursa.
  • Dragon Tongue Mustard Greens: This comes to us via our friend and seed breeder extraordinaire Frank Morton at Wild Garden Seeds. We’re excited to hear what you think of this strikingly beautiful not-too-hot purple mustard green
  • Onions: Some folks are inclined to take this modest culinary workhorse for granted. Not me! Very few other vegetables are such a staple in the kitchen and have such staying power. The Copra onions in your share today were seeded 16 months ago, we harvested some as spring onions, others grew large & beautiful last summer and have been in storage without complaint for months.  Many conventional crops are sprayed multiple times in the field, and again to keep them from sprouting in storage. These have been treated organically every step of the way. When you slice and sauté them, just take a moment to appreciate this unassuming & awesome onion.
  • Peppers: These are HOT! They are dried cayenne peppers – put a whole pepper in a pot of stew or chop them up and make homemade red pepper flakes.
  • Radish: We should a few different varieties – Easter Egg is round, pink & purple, French Breakfast is long with red on the bottom & white on top. Both are refreshing & not too hot.

Coming soon… sugar snap peas!

In Your Share…

By Laura

HomiZWelcome to the first share of the Summer 2015 season! I’m excited about one of the beautiful new greens we’re growing called Dragon Tongue (in the photo). It is strikingly beautiful and tasty too.  All the greens this spring are going like gangbusters which makes it the perfect time of year to to try a combo that is comfort food in almost every culture – beans & greens. The varieties in your share would work well in classic southern recipes with the mustard greens, Italian ribollita with spring raab, or adapted to work in a French cassoulet. As a starter or at the center of the meal, these old standbys never fail to please!

We still have a few shares left in our Summer CSA so if you have friends or neighbors interested send them our way!!

Lots of tips for all the veggies you’ll get in your basket this summer at our exclusive CSA recipe site Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Dry Beans: Choose from a wide variety of different types… Taylor’s Dwarf aka Speckled Bay’s are an 18th century heirloom, Good Mother Stallard is plump, creamy pole bean, Jachob’s Cattle is beautiful red & white speckled bean that legend has it that it was a gift to early settlers from Maine’s Passamaquoddy Indians.
  • Green Garlic: Our sunny spring means that these, as well as many other veggies, are ahead of schedule. The short stocky stalks are starting to bulb already – love that fresh garlic taste! Chop up the white end and use it fresh or sautéed. The tops make great soup stock.
  • Kale: Beautiful baby bunches of Red Ursa.
  • Mizuna or Spring Raab: You’ll have at least one of these in your share this week – was a race to the finish to see which one would be ready first. The mizuna makes a nice addition to salad, spring rolls or stir fry. The spring raab is a traditional Italian cooking green.
  • Dragon Tongue Mustard Greens: This comes to us via our friend and seed breeder extraordinaire Frank Morton at Wild Garden Seeds. We’re excited to hear what you think of this strikingly beautiful not-too-hot purple mustard green
  • Onions: Some folks are inclined to take this modest culinary workhorse for granted. Not me! Very few other vegetables are such a staple in the kitchen and have such staying power. The Copra onions in your share today were seeded 16 months ago, we harvested some as spring onions, others grew large & beautiful last summer and have been in storage without complaint for months.  Many conventional crops are sprayed multiple times in the field, and again to keep them from sprouting in storage. These have been treated organically every step of the way. When you slice and sauté them, just take a moment to appreciate this unassuming & awesome onion.
  • Peppers: These are HOT! They are dried cayenne peppers – put a whole pepper in a pot of stew or chop them up and make homemade red pepper flakes.
  • 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.
  • Hakuri Turnip: This is the “gateway” turnip. Crisp & crunchy like radish, but without the heat. These have an almost buttery sweet flavor, and the greens are good too!

Coming soon… sugar snap peas!

A free margarita from Xico for joining our CSA!

By Laura

When chef Kelly Myers (left) asked me to meet with her in the spring of 2012 to talk about what we might be able to grow for her new Oaxacan restaurant, I was thrilled. I’d loved the work she’d done in Cathy Whims’ Nostrana kitchen with our vegetables, and her new concept promised a totally new and exciting use of our produce.

And sure enough, she delivered: Xico quickly rose, in the words of Portland Monthly’s Karen Brooks, to “the vital edge of Portland cooking.” It’s been absolutely rewarding to work so closely with a chef and see our vegetables transformed with such inspiration. If you haven’t been to Xico yet, you’ve got to try it.

Get a free margarita for joining 47th Avenue Farm!In fact, why wait? Thanks to our generous friends at Xico, if you sign up and pay for a half or whole share in our summer CSA during the month of May, your meal at Xico will start with their refreshing, classic margarita, free!

It’s easy. Here’s how:

If you’re signing up for our SE Portland pickup location:

  1. Fill out our handy signup form here
  2. Be sure to put “XICOMAY” in the Special Offer Code box
  3. Bring your payment to the first SE pickup May 19th, and we’ll not only give you fresh, delicious vegetables, we’ll give you a coupon for a free margarita at Xico with purchase of an appetizer or happy hour treat!

If you’re signing up for our Lake Oswego/Luscher Farm pickup location:

  1. Visit our Lake Oswego CSA page here and place your order
  2. Send me an email with XICOMAY subject line, to tell me you’ve signed up and paid
  3. At the first Luscher Farm pickup May 21st, we’ll not only walk away with beautiful vegetables, you’ll have a coupon for a free margarita at Xico with purchase of an appetizer or happy hour treat

First pickups are next week, though, so don’t wait too long. ¡Salud!