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…

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!

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!