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 (Aug 31st edition)

By Laura

IMG_1994Beautiful Blooming Buckwheat! This is one of my favorite summer cover crops. It grows super fast, suppresses weeds, feeds the soil and the flowers provide pollen & nectar to all kinds of beneficial insects. This particular field of buckwheat was planted mid July, started blooming  in late August and will be tilled in soon so we can plant garlic in that field in early October. We use many different types of cover crops on the farm, but in general they all help us feed the soil, interrupt pest & disease cycles, suppress weeds, reduce compaction & erosion and provide habitat for beneficial insects. We try to grow a cover crop on the farm in between every vegetable rotation. It is challenging, but in the long run the benefits are tremendous!

You won’t find any recipes for buckwheat greens, but everything else we grow on the farm has recipes at Cook With What You Have. CSA members will find the password to the site in your email – enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Beets: Big red beet bunches with nice greens on them too. Try my Beets 101 tips if you’re looking for something simple to do with them or one of the 18 different recipes that comes with your subscription to Cook With Want You Have
  • Cabbage: Time for summer slaw!
  • Cucumbers: Sweet & tasty slicers
  • Eggplant: Some of these japanese eggplant are almost big enough to make eggplant parmesan! There are also a few green heirloom globe eggplant in the mix.
  • Garlic: Pretty purple heads of the variety Music have nice big easy to peel cloves.
  • Lettuce: These summer crisp lettuce varieties are beautiful & tasty this time of year.
  • Anaheim Peppers: These are traditionally used for chile rellenos. They usually have just a mild amount of heat, but occasionally they’re hot so I’d advise tasting them first if you’re wary of too much heat.
  • Parsley: This Italian flat leaf parsley makes a nice tabbouleh or roast it with some fresh tomatoes for a quick pasta sauce.
  • Summer Squash: Nice mix of green & yellow zucchini, crookneck and patty pan.
  • Tomatoes: Both slicing & heirloom tomatoes.

Coming soon… Sweet Italian Peppers!

Work Party Success!

By Laura

47WorkParty_150822_06BIG THANKS!! to everyone who came to our work party last weekend at Grand Island. We had a great turnout, got tons of weeding & watering done, and much fun was had by all. Most everyone also joined us for a short float down the river and a tasty potluck BBQ. We do these work parties so anyone who wants to can see the farm, play in the dirt and get to know us a little better. Hope you can make it next year!!

In Your Share (Aug 24th edition)

By Laura

Eggplant_Color copyLots of big beautiful eggplant in your share this week! Our longstanding favorite is Orient Express. The drawing on the left that shareholder and artist Allison Bollman did for us shows off its slender shape and sumptuous deep purple color. In addition to being quite beautiful, it is also a very tasty and productive japanese type. This year we tried a few other eggplant including one called Applegreen. It is an open pollinated globe type that has a lovely lime green color, thin skin & really nice flavor. At last count there were almost 20 recipes for eggplant and lots more for your other veggies too at Cook With What You Have. CSA members will find the password to the site in your email – enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Basil: Over the years we’ve grown many different varieties and some of the larger leaf types are more productive, but none has the tenderness and eating quality of this true Genovese type.
  • Carrots: Such a great summer snacks!
  • Chard: This particular strain of Rainbow chard has so many incredible colors – orange, pink, red, yellow and everything in between. Take a moment to enjoy the visual feast before you sauté it down and make something scrumptious.
  • Sweet Corn: So many of the new hybrid super sweet corn varieties are just too sweet for my taste. I really like this variety because it is really tender and sweet, but has some good old-fashioned corn flavor too.
  • Cucumbers: Sweet & tasty slicers
  • Eggplant: Some of these japanese eggplant are almost big enough to make eggplant parmesan! There are also a few green heirloom globe eggplant in the mix.
  • Fennel: Big beautiful bulbs are tasty in salad or sautéed.
  • Anaheim Peppers: These are traditionally used for chile rellenos. They usually have just a mild amount of heat, but occasionally they’re hot so I’d advise tasting them first if you’re wary of too much heat.
  • Potatoes: Versatile yellow potatoes – good for roasting, home fries or potato salad.
  • Summer Squash: Nice mix of green & yellow zucchini, crookneck and patty pan.
  • Tomatoes: The Stupice & other early varieties are coming on strong. We should have increasing numbers of slicers & heirloom tomatoes in the share over the next few weeks too!

Coming soon… Sweet Italian Peppers!

Grand Island Work Party!!

By Laura

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

It’s all happening on Saturday August 22nd

  • 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 (Aug 17th edition)

By Laura

IMG_0308Time for peppers!! The Czech Black pepper is a beautiful dark purple-black color, hence the name. It has the shape of a jalapeño, but is not quite as hot. The Bulgarian Carrot pepper is bright orange, about 3 1/2″ long and a little hotter than a jalapeño. All are good fresh in salsa or can be roasted. We also have some Anaheim peppers in the share which are traditionally used for chile rellenos. They are a beautiful light green color and just slightly hot. You can check the Scoville scale for more info on their relative heat of the different peppers. At last count there were over 40 recipes for hot peppers and lots more for your other veggies too at Cook With What You Have. CSA members will find the password to the site in your email – enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Basil: Over the years we’ve grown many different varieties and some of the larger leaf types are more productive, but none has the tenderness and eating quality of this true Genovese type.
  • Carrots: One of the best summer snacks!
  • Sweet Corn: So many of the new hybrid super sweet corn varieties are just too sweet for my taste. I really like this variety because it is really tender and sweet, but has some good old-fashioned corn flavor too.
  • Cucumbers: Sweet & tasty slicers
  • Eggplant: Some of these japanese eggplant are almost big enough to make eggplant parmesan!
  • Fennel: Big beautiful bulbs are tasty in salad or sautéed.
  • Cimi di Rapa Greens: These are traditional Italian cooking greens
  • Yukina Greens: This is a larger version of Tatsoi and it’s just as tasty – I usually put it in stir fry, but it’s a very versatile cooking green and nice in salad too.
  • Anaheim Peppers: These are traditionally used for chile rellenos. They usually have just a mild amount of heat, but occasionally they’re hot so I’d advise tasting them first if you’re wary of too much heat.
  • Hot Peppers: Mostly Jalapeño & Czech Black with a few Bulgarian Carrot peppers too.
  • Summer Squash: Nice mix of green & yellow zucchini, crookneck and patty pan.
  • Tomatoes: The Stupice & other early varieties are coming on strong. We should have increasing numbers of slicers & heirloom tomatoes in the share over the next few weeks too! 4&2 Heirloom

Coming soon… Sweet Italian Peppers!

In Your Share (Aug 10th edition)

By Laura

IMG_1920Big beautiful fennel bulbs are in the share this week. I like cutting thin slices or even shaving it with a vegetable peeler into salads. The licorice flavor goes will with citrus or other fruit too.

At last count there were 22 recipes for fennel and lots more for your other veggies too at Cook With What You Have. CSA members will find the password to the site in your email – enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Sweet Corn: Yum!
  • Rainbow Chard: I sautéed this as soon as I got the share. It was so handy to have it ready – I heated some up for pasta and used the rest in a quiche. The greens are BIG before they’re cooked and very small afterward cooking it  also nice to have the extra space in the fridge.
  • Cucumbers: Sweet & tasty slicers
  • Fennel: big beautiful bulbs – try it shaved into salad or sautéed 
  • Parsley: bunches of flat leaf italian makes a great salsa verde or tabbouleh
  • Potatoes: red & purple varieties will both be in the share
  • Summer Squash: Nice mix of green & yellow zucchini, crookneck and patty pan.
  • Tomatoes: The early varieties are coming on strong and we should have at least a sampler of heirloom & slicing tomatoes too.

Coming soon… Anaheim Peppers!

In Your Share (Aug 3rd edition)

By Laura

IMG_0140.JPGNew in the share this week – summer carrots & sweet corn! This is the earliest we’ve ever picked sweet corn and it is looking good. The variety is Sugar Buns which I really like because is sweet, but also has plenty of good old-fashioned corn flavor which is often lacking in the new super sweet types.

CSA Members can access lots of recipes for these 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…

  • Basil: Beautiful, traditional Genovese basil – can’t wait to make Caprese salad!
  • Green, Purple & Yellow Beans: All of the different colors cook up just like green beans. Unfortunately, the purple ones actually turn green when you cook them so is you love the color consider using them raw. The color combo makes a beautiful crudite plate!
  • Carrots: Sweet, tender & tasty
  • Sweet Corn: Yum!
  • Rainbow Chard: I sautéed this as soon as I got the share. It was so handy to have it ready – I heated some up for pasta and used the rest in a quiche. The greens are BIG before they’re cooked and very small afterward cooking it  also nice to have the extra space in the fridge.
  • Cucumbers: Sweet & tasty slicers
  • Garlic: Nice heads of Music hardneck garlic.
  • Summer Squash: Nice mix of green & yellow zucchini, crookneck and patty pan.
  • Tomatoes: The early varieties are coming on strong.

Coming soon… Hot Peppers!

In Your Share (July 27th edition)

By Laura

IMG_5695The first of the heirloom tomatoes are in the share the week! With this spell of hot weather we should have a wide variety coming soon…
* Moskvich – Many time winner of the Portland Farmers Market Tomato Taste Test
* Azoychka – my all time favorite yellow tomato
* Prudens Purple – a tasty Brandywine type with pretty purple shoulders and flesh

CSA Members can access lots of recipes for tomatoes 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…

  • Basil: Yum!
  • Green, Purple & Yellow Beans: All of the different colors cook up just like green beans. Unfortunately, the purple ones actually turn green when you cook them so is you love the color consider using them raw. The color combo makes a beautiful crudite plate!
  • Cucumbers: Sweet & tasty slicers
  • Eggplant: Just a sampler of Japanese eggplant, more coming soon!
  • Garlic: Nice heads of Music hardneck garlic.
  • Lettuce: looking forward to more summer salad
  • Onions: Yellow onions
  • Potatoes: Beautiful purple potatoes 
  • Summer Squash: Nice mix of green & yellow zucchini, crookneck and patty pan.

Coming soon…Sweet Summer Carrots!