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 21st 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 – our 21st season! – of lovely, responsibly farmed veggies is just around the bend starting mid-May!

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

Getting Oriented

Winter Pick-Up Schedule

47th Ave Farm (SE)
Tuesdays 5-7pm

November 1, 15 & 29
December 13
January 17 & 31
February 14 & 28
March 14 & 28
April 11 & 25

Luscher Farm
Thursdays 5-7pm

November 3 & 17
December 1 & 15
January 19
February 2 & 16
March 2, 16 & 30
April 13 & 27


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.


SNAP logo

Books we like

ALT

FARM NEWS, NOTES AND (AGRI)CULTURE

In Your Share (May 22nd edition)

Posted by Laura

Welcome to Week 2 of our 2017 Summer CSA share! Hope you enjoyed your green garlic, red potatoes, hot peppers and all the rest from last time. We’ll have more of those plus a few new things in your basket this week like… baby bags of pea shoots – yum! These great little greens have a mild sugar snap pea flavor and are tender enough for salad but also hold up well when sautéed or stir fried.  We are also excited about our sweet onion scapes! The overwintering walla walla onions are starting to flower which means they shoot up a hollow, crunchy, sweet, onion-y, stalk that we can harvest and you can eat. Try it roasted, or on the BBQ or just chop up and cook like you would a regular onion.

Amazing recipes for everything in your share 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…

  • Flageolet Vert French Dry Beans: Our friends at Uprising Seeds convinced us to try this variety a few years ago and we’ve been loving it ever since. From their description… “as William Woys Weaver so aptly states, for elegant and sophisticated cooking (think cassoulet, crostini, risotto…), flageolets are intensely creamy, hold their shape when cooked, and cook quickly.” Seed catalogs are famous for their hyperbole, but in this case it’s true : )
  • Overwintering Cauliflower: Such a lovely addition to the summer share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer in August then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. Happily this year they were quite successful so there should be plenty to enjoy!
  • Cayenne Peppers: These traditional dried peppers are spicy, but not insanely hot. This is the variety most often used for red pepper flakes and DIY flakes are easy – just make sure you wear gloves or wash your hands carefully after chopping all the peppers. You can also toss whole peppers into soups and stews – a simple way to add some spice to whatever you have on the stovetop or in the crockpot.
  • Green Garlic: No reason to wait for months to enjoy garlic when we can dig it now! The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor and makes really good pesto!
  • Sweet Onion Scapes: The sweet, crunchy, onion-y stems of the walla walla onion flower. Use like you would a green onion – good raw or cooked.
  • Pea Shoots: These have a nice mild pea flavor and the leaves, stems & tendrils are all quite tender.
  • Red Potatoes: Yum : )

Coming soon… Garlic Scapes! 

In Your Share (May 15th edition)

Posted by Laura

Welcome to the first week of our 2017 Summer CSA share! I’ve been farming for over 20 years and this might be the soggiest season I’ve ever seen. Happily, our year-round farming schedule means we still have plenty of veggies in the share including overwintering cauliflower, Amish Butter popcorn and gorgeous green garlic – yum!

This week is when we welcome our members back to the farm to pickup veggies, but in fact we’ve been working behind the scenes for months to be ready for today. Like the homesteaders of years past, we’re always hedging our bets on the farm. By growing overwintering crops like cauliflower and garlic, by drying summer veggies like popcorn and peppers, we’re always sure to have something in the farm pantry ready to eat! Combine this with spring greens and it makes for a bountiful first summer share.

One way to think about the progression of spring veggies is to consider the trajectory of the growing plant. The seed germinates driving the primary root down into the soil. Then the cotyledon emerges stretching for the sky. After it sheds its seed coat, the true leaves emerge. Next, come secondary roots and above ground the stem elongates and more leaves are produced. For this reason, traditional spring veggies are often roots, shoots & leaves: microgreens, lettuce, herbs, radish, carrots, & beets are all variations on this same theme. Most plants need to produce a significant amount of vegetative growth before they are able to make flowers and fruits. This is why things like broccoli (flower buds) & tomatoes (technically a fruit) are usually harvested later in the season. Of course we turn this on it’s head by having a few things in the garden over the winter, but in general that is a pretty simple synopsis of springtime food.

Amazing recipes for everything in your First Share 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…

  • Overwintering Cauliflower: Such a lovely addition to the summer share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer in August then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. Happily this year they were quite successful so there should be plenty to enjoy!
  • Cayenne Peppers: These traditional dried peppers are spicy, but not insanely hot. This is the variety most often used for red pepper flakes and DIY flakes are easy – just make sure you wear gloves or wash your hands carefully after chopping all the peppers. You can also toss whole peppers into soups and stews – a simple way to add some spice to whatever you have on the stovetop or in the crockpot.
  • Green Garlic: No reason to wait for months to enjoy garlic when we can dig it now! The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor. Cook it longer or use it to make soup stock.
  • Daikon Radish Microgreens: NEW! This is the first year we’ve grown these gourmet microgreens and we love their beautiful color and spicy fresh taste. Sprinkle them on salads, sandwiches or any dish that might benefit from a zippy bit of flavor. Nutrients are concentrated in these little greens so they’re very healthy in addition to being quite tasty. They are also very tender and very perishable so EAT THEM ASAP!!
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. 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 on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose.
  • Red Potatoes: Yum : )
  • Parsley: So nice to have some fresh herbs! Enjoy these little bunches of Italian parsley chopped raw or sautéed. If you are cooking them the finely chopped stems can be used too.
  • Cherry Tomato Plant: The gift that keeps on giving! We do not grow cherry tomatoes on the farm. These little delicacies are best eaten straight off the vine so we’re giving you a plant that you can grow in your backyard. That way you can nibble on cherry tomatoes whenever you want, all summer long!  The plants are easy to grow and happy in a pot on the patio or in the ground in the garden. They’ll grow in some shade, but produce more fruit if they have more sun. Choose from red, yellow or black fruited varieties.

Coming soon… Summer Sunshine! 

Organic Cotton Farm Fresh Tote Bags!

Posted by Laura

47th Avenue Farm's spiffy produce tote!If you signed up for our Summer CSA before the March 31st “early bird” deadline then you can collect your free tote bag & gift certificate at the first CSA pickup! We really appreciate those early contributions – they help us fund the people & plants we need to hit the ground running. As you can see, one side of the bag has a lovely assortment of vegetables around our logo. The other side showcases the farm team with a drawing of our dashing draft horses. Special thanks to Matt Giraud at Gyroscope Creative for the beautiful design and shareholder artist Allison Bollman for the amazing illustrations!  If you didn’t make the early deadline you can purchase one of our fabulous organic cotton tote bags – while supplies last – at the CSA pickup for $20. That contribution also helps fund the farm : )

In Your Share (April 24th edition)

Posted by Laura

Beans from 47th Avenue Farm

This is the last week of the winter CSA. Does that mean that this rainy winter weather is going to end soon? We hope so!! It also means that you should make sure and sign up for the Summer CSA if you have not done so already. We’d love to have you can join us : )

Beautiful beans in the share this week! We have been growing dry beans for the CSA for several years now. What started as a small experiment has blossomed into a half acre of tasty varieties. You had Calypso (aka Orca or Yin-Yang bean) with its characteristic back and white markings in your share a few weeks ago. This time you’ll get to chose from Good Mother Stallard and Irish Creek Annie. Rancho Gordo, known to many foodies as THE source for heirloom dry beans puts Good Mother Stallard on their short list of all time favorites and suggests that you “prepare them simply and avoid the natural tendency to want to make them better by fussing about. Enjoy them without all the trappings to really get the most out of them.” The other variety this week is Ireland Creek Annie, a nondescript buff colored bean that makes up for its boring looks with delicious flavor. Thank you Uprising Seeds for bringing this variety to our attention! We agree that these beans “cook down to a deliciously rich, creamy texture. Excellent for soups, sauces, and spreads.”

And if you join us for the Summer CSA you’ll get to try even more eclectic and tasty varieties of dry beans but make sure and sign up this week!! We’ve been slogging through the mud for months now, not just to harvest your winter veggies, but also to seed, transplant and weed your delicious food for the summer.  All we need now is some LOVE from our members in the form of sign ups : ) The Summer CSA starts mid-May, but early memberships help us get a jump on the season so help us out by signing up TODAY!!

This week your share may include…

  • Dry Beans: Several tasty varieties to choose from!
  • Overwintering Cauliflower: Such a lovely addition to the spring share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. This year they were quite successful so you can look forward to enjoying them at this pickup and the next one too!
  • Cayenne Peppers: Great with Greens & Beans : )
  • Collard Greens: The gift that keeps on giving
  • Spring Raab: Spring + Brassicas = Yummy Raab (aka Rapini/Broccolini/Florettes/Flowering Mustard/Rabe)
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Red Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Oregon Homestead Sweet Meat:  Oregon Sweet Meat is an old variety bred for production in the Willamette Valley. Recently, local author and seed breeder Carol Deppe, spent a few years improving the variety and called her selection Oregon Homestead. We appreciate her hard work and really like the squash! Try any of these recipes for roasted winter squash.

Coming soon… Summer Share!

In Your Share (Week of April 10th)

Posted by Laura

Cute little heads of cauliflower! And plenty of BIG heads too. I was worried through the snowpacolypse that we might lose this crop. Happily, the temperatures didn’t go much below 15 degrees and we had some snow cover and the varieties showed amazing fortitude. So 9 months after planting – voila! We have happy cauliflower for you this week.

Make sure and sign up for the Summer CSA this week!! We’ve already bought all the supplies & hired all the folks needed to grow your delicious food for the summer so now all we need is some LOVE from our members in the form of sign ups : ) Early memberships help us get a jump on the season so help us out by signing up TODAY!!

This week your share may include…

  • Overwintering Cauliflower: Such a lovely addition to the spring share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. This year they were quite successful so you can look forward to enjoying them at this pickup and the next one too!
  • Collard or Kale Raab: Spring + Brassicas = Yummy Raab (aka Rapini/Broccolini/Florettes/Flowering Mustard/Rabe)
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Yellow Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Red Ursa Raab: The flowering tips of the kale can be used just like you would the Purple Sprouting Broccoli or like Kale leaves.
  • Oregon Homestead Sweet Meat or Sibley Squash:  Oregon Sweet Meat is an old variety bred for production in the Willamette Valley. Recently, local author and seed breeder Carol Deppe, spent a few years improving the variety and called her selection Oregon Homestead. We appreciate her hard work and really like the squash! Sibley is n outstanding heirloom. It is teardrop shaped, dusty blue to peachy in color, with sweet deep orange flesh. The amazing flavor combined with its cultural significance has earned it a spot in the Slow Food Arc of Taste. An excellent keeper, this variety was popular in the midwest back to at least the 1840’s, believed to be of Native American origin, possibly from Mexico; it was introduced commercially by Hiram Sibley & Co. of New York in 1887. Try any of these recipes for roasted winter squash.

Coming soon… Summer Share!

In Your Share (Week of March 27th)

Posted by Laura

We have purple sprouting broccoli in the share!! It has been slow to mature this year because of all the cold rainy weather. Most of this crop was seeded in July and requires tremendous patience, but about 7 months after planting we are rewarded with beautiful purple buds : ) This year we planted almost an acre, including 10 different trial varieties. Our goal with the trial is to find a few more tasty, hardy, open pollinated varieties that can help us extend the season. We think with better varieties we could start harvesting in Feb and keep going through April. This is the second year we’ve done this Purple Sprouting broccoli trial with Johnny’s Seed Co. The results so far: one of the trial varieties died in the cold, a few look good but don’t taste very good and a few we plan to keep and try agin next year. We don’t have any great early varieties yet, but some of the later maturing ones look promising. We’re not there yet, but definitely made some progress toward better broccoli this year!

Make sure and sign up for the Summer CSA this week!! The Early Bird Special ends March 31st!! We’ve already bought all the supplies & hired all the folks needed to grow your delicious food for the summer so now all we need is some LOVE from our members in the form of sign ups : ) Early memberships help us get a jump on the season so if you get your check in by March 31st you’ll get a BIG THANK YOU from your farmers and a TREAT from one of our favorite restaurants!!

This week your share may include…

  • Carrots: What could be better than sweet winter carrots : )
  • Collard Greens: Got to love those winter greens!
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Popcorn: The Amish Butter is back! If you love real popcorn with real flavor then you are in for a treat : ) We were first introduced to this variety by Anthony & Carol Boutard at Ayers Creek Farm. The seed is now available from Uprising and it is a surprisingly versatile variety – it can also be ground into polenta, cornbread or made into masa. Pop it on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose.
  • Yellow Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Tuscan Kale Raab: The flowering tips of the kale can be used just like you would the Purple Sprouting Broccoli or like Kale leaves.
  • Sibley Squash:  This is one of the oldest heirlooms we grow. It is teardrop shaped, dusty blue to peachy in color, with sweet deep orange flesh. The amazing flavor combined with its cultural significance has earned it a spot in the Slow Food Arc of Taste. An excellent keeper, this variety was popular in the midwest back to at least the 1840’s, believed to be of Native American origin, possibly from Mexico; it was introduced commercially by Hiram Sibley & Co. of New York in 1887. Try any of these recipes for roasted winter squash. And don’t forget that you can make “pumpkin pie” out of any of the winter squash we’ve given out this month. Everyday is Pi(e) Day with all these fabulous squash to work with : )

Coming soon… overwintering cauliflower!

In Your Share (Week of March 13th, 2017)

Posted by Laura

Happy CSA Day from 47th Avenue FarmExcited to have some Calypso beans in the share this week! They are also sometimes called the Yin-Yang bean or the Orca bean because of their striking black and white markings. They’re also really tasty – use them just like you would a black bean. They make great soups, burritos, tacos, and work as refried beans too!  Amazing recipes for the beans and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

Just in case you haven’t heard… it is sign up time for our Summer CSA!! We’ve already bought all the supplies & hired all the folks needed to grow your delicious food for the summer so now all we need is some LOVE from our members in the form of sign ups : ) Early memberships help us get a jump on the season so if you get your check in by March 31st you’ll get a BIG THANK YOU from your farmers AND a treat from one of our favorite restaurants!!

This week your share may include…

  • Dry Beans: Calypso – a beautiful black and white beans that you can cook just like a black bean.
  • Savoy Cabbage: My new favorite way to cook this is Roasted Cabbage Wedges from Cook With What You Have
  • Carrots: What could be better than sweet winter carrots : )
  • Collard Greens: Got to love those winter greens!
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Red Potatoes: Yum!
  • Spinach: Really nice to have more salad!
  • Tetsukabuto or Winter Sweet Squash: We’ve been looking quite awhile for a winter squash that is sweet and flavorful and stores into March. Of the varieties that fit that description, most are GIANT. We’ve tried growing those, but most folks don’t know what to do with a squash that is larger than their Thanksgiving turkey?! So we were quite happy when we heard about Winter Sweet from Johnny’s Seed.  You can’t always believe what they tell you in the catalog, but in this case it appears to be true. Great flavor, long storage and under 5 pounds. Also new for us this year is a Japanese squash called Tetsukabuto. It has many of the same great qualities as Winter Sweet – sweet flavor, manageable size and long storing. It usually has a bumpy or knobby exterior, but we think you’ll like the sweet smooth interior : ) We plant on growing more of both these varieties next year! Try any of these recipes for roasted winter squash. And don’t forget that you can make “pumpkin pie” out of any of these winter squash!
  • Tuscan Kale Raab: This variety is always the first to make raab – a happy harbinger of spring. And it also means that there is lots more raab, rapini & broccolini to come…

Coming soon… purple sprouting broccoli!

In Your Share (Week of Feb 27th)

Posted by Laura

I can’t wait to make a spinach salad! We are happily on the other side of the persephone period. For several months in the winter the temperature and light levels are so low that very little plant growth happens. Once we start to have more than 10 hours of daylight (around Feb 5th here on the 45th parallel) all of our plants start to grow again. We’ve had almost a month of slow growth, but that was enough for plants in the high tunnel (where temps are a bit warmer than outside) to put on some new growth. Thanks to the longer days, you’ll be happy to see spinach & escarole in the share this week and purple sprouting broccoli coming soon!  Amazing recipes for all kinds of greens and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

    • Brussel Sprouts: These stalk are short, but the sprouts are still tasty and good. Roast them under the broiler or boil them up with some gnocchi & pesto in this One Pot Wonder.
    • Savoy Cabbage: Nice little heads. 
    • Carrots: What could be better than sweet winter carrots : )
    • Collard Greens: Got to love those winter greens!
    • Escarole: Tender enough for salad, but also makes a nice cooking green. Sauté and use as you would spinach.
    • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
    • Yellow Potatoes: Yum!
    • Spinach: So excited for salad!
    • Winter Sweet Squash: We’ve been looking quite awhile for a winter squash that is sweet and flavorful and stores into March. Of the varieties that fit that description, most are GIANT. We’ve tried growing those, but most folks don’t know what to do with a squash that is larger than their Thanksgiving turkey?! So we were quite happy when we heard about this variety from Johnny’s Seed.  You can’t always believe what they tell you in the catalog, but in this case it appears to be true. Great flavor, long storage and under 5 pounds. Think we will be growing more of this one next year! Try any of these recipes for roasted winter squash.

Coming soon… purple sprouting broccoli!