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 $3.20 a day for a half share, or $5.75 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 20 – October 28
Tuesdays 5-7pm

Luscher Farm
May 22 – October 30
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.

Books we like

ALT

Ripe Information

Winter shares now available!

Our winter share is pretty unique in the Portland area — and popular — and it’s starting soon! If you’re interested in luscious leeks, sweet winter carrots, and purple sprouting broccoli then you’ll love the winter share. Hope you can join us!

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 every other Tuesday from 5-7pm, starting November 4th. Click here to learn more.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego on every other Thursday from 5-7pm, starting November 6th. Click here to learn more.

Lights, camera, arugula! A selection of Farm video

A number of great video pieces have been created about the farm over the last year or so. We’ve collected a few of them in one convenient post — click the headline above, pop some (organic) popcorn, and enjoy!

FARM NEWS, NOTES AND (AGRI)CULTURE

Vote Yes on Measure 92 – GMO labeling

By Laura

The ballots have arrived and I just wanted to encourage a YES vote on Measure 92. All consumers have a right to know what’s in their food so we can make choices about the kind of food we want to feed our families. If you want more details check out the info at Friends of Family Farmers.

In Your Share (Oct 20th edition)

By Laura

IMG_1862.JPGFall Cauliflower is here and it might just be one of the best crops we’ve ever had!! Farm crew member, Callista, can attest to the fact that some of them  really are bigger than your head : )

Time to sign up for Winter Shares if you haven’t already!! Click on your preferred pickup site, SE Portland or Lake Oswego, for more info.

This week your share may include…

  • Broccoli: The ubiquitous green heads in the supermarket are no comparison to these flavorful beauties.
  • Cauliflower: See above, WOW!
  • Cimi di Rapa: These days we call any brassia family buds raab, but these greens are the real thing. A traditional italian speciality, they are technically a turnip, but harvested for only the greens and baby buds. All they need is a quick sauté in olive oil then serve them over pasta or as a simple side with a splash of balsamic vinegar.
  • Anaheim Peppers: These definitely make an amazing chile relleno! And they also freeze well – see below.
  • Cilantro: Tasty little bunches.
  • Collard Greens: Big and beautiful, it’s always so nice to have these greens back in the fall!
  • Garlic: Beautiful Chesnok in the pretty purple wrappers.
  • Hot Peppers: Your choice of red jalapeño, black czech and bulgarian carrot.
  • Italian Sweet & Red Bell Peppers: Several of our favorite sweet pepper varieties from Frank Morton of Wild Garden Seeds in the Italian style – Gatherer’s Gold and Stocky Red Roaster. If you’re feeling overwhelmed by all the peppers this season, all you need to do is remove the stem & seeds, chop them up and sauté them with a bit of olive oil and salt – this turns a large amount into a much more manageable size – then freeze them in single serving containers. That way you can always add the taste of summer peppers to winter meals!
  • Potato: Several varieties to choose from this week.
  • Tomatillos: Last chance to make salsa verde!

Coming soon… Winter Shares start the first week of November!!

Winter shares now available!

By Matt

Our winter share is pretty unique in the Portland area — and popular — and it’s starting soon! If you’re interested in sweet winter carrots, luscious leeks, and purple sprouting broccoli then you’ll love the winter share. More about what veggies are available in the winter here. Hope you can join us!

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 twice a month on Tuesday from 5-7pm, starting November 4th. Click here to learn more.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego twice a month on Thursday from 5-7pm, starting November 6th. Click here to learn more.

And presto: a winter’s worth of delicious, local produce is yours!

In Your Share (Oct 6th edition)

By Laura

DSCF0334The Winter Squash harvest is done! Often we are racing just ahead of rainy cold weather, but not this year. In fact, we probably could have left it all in the field to cure, but who knew it was going to be 80 degrees this week? We have lots of great varieties tucked safety away in the barn and they’ll be ready for us to eat throughout the Winter Share. The smaller squash are often the first to be ready – varieties like Acorn and Delicata are sweet and delicious through the next few months. We’ll have tasty Pie Pumpkins for Thanksgiving of course! And then the larger squash like Oregon Homestead Sweet Meat and Marina di Chioggia will last us into the spring. I’m especially excited about the former since it was originally developed here in Oregon and has been recently improved by local seed breeder Carol Deppe in Corvallis. I just re-read her book, The Resilient Gardener, and especially enjoyed her chapter on squash.

All this sunshine has meant amazing amounts of sweet peppers in the share. If you’re searching for inspiration, look no further – there are lots of great recipes at the  CSA blog of Cook With What You Have. Katherine has some great ideas & tips for all the good stuff in your share this week. Just look along the right hand column of her site and click on your favorite veggies to see all the recipes available.  Check your email for the password to access the site. Hope you’re enjoying your 24/7 access to recipe inspiration!

This week your share may include…

  • Arugula: Makes a great little salad!
  • Anaheim Peppers: These definitely make an amazing chile relleno! Or see below (re Jimmies) for tips on freezing them.
  • Cilantro: The sunny weather has extended our harvest by an extra week – enjoy!
  • Collard Greens: Big and beautiful, it’s always so nice to have these greens back in the fall!
  • Garlic: Beautiful Chesnok in the pretty purple wrappers
  • Hot Peppers: Your choice of red jalapeño, black czech and bulgarian carrot
  • Italian Sweet Peppers: Several of our favorite sweet pepper varieties from Frank Morton of Wild Garden Seeds in the Italian style – Gatherer’s Gold and Stocky Red Roaster.
  • Jimmy Nardello Peppers: So as you may have noticed these have been extremely productive this year! If you’re feeling overwhelmed, all you need to do is chop them up and sauté them with a bit of olive oil and salt – this turns a large amount into a much more manageable size – then freeze them in single serving containers. That way you can always add the taste of summer sweet pepper to winter meals!
  • Lettuce: A mix of red & green, leaf lettuce and butter head.
  • Parsley: This is a new variety called Splendid that we’re trying for the first time. It has the great flavor of our favorite wide-leaf Italian types and it’s supposed to survive the winter better.
  • Tomatoes: A few green tomatoes – leave them to ripen on the kitchen counter or make fried green tomatoes!

Coming soon… beautiful broccoli!

Farming with Horses Workshop, Sept 21-24

By Laura

Hall of Fame teamster Don Yerian from Montana is teaching a workshop about Farming with Horses Sept 21-24 in Willamina, Or. If you are farming with horses now, or thinking about doing so in the future I’d strongly encourage you to apply for this workshop! All the info is in this Farming with Horses Workshop FlyerDSC00359

In Your Share (Aug 11th edition)

By Laura

IMG_0997We have sweet corn in the share this week!! Many years ago we learned from our friends at Sauvie Island Organics how to successfully transplant sweet corn. Usually corn is seeded directly into the field, but here in the PNW that often means the seed rots in our cold, muddy, rainy spring weather. Uneven stands of corn = difficulty pollinating and low productivity = sad sweet corn, and not much of it.  Transplanting, still considered sacrilege by some naysayers, has consistently produced bigger, better, earlier sweet corn for us to enjoy – yum!

Hope you have had a chance to dig into the specially designated CSA site at Cook With What You Have. Katherine has some great ideas & recipes for all the good stuff in your share this week. Just look along the right hand column of her site and click on your favorite veggies to see all the recipes available.  Check your email for the password to access the site. Hope you’re enjoying your 24/7 access to recipe inspiration!

This week your share may include…

  • Arugula: Makes a great spicy salad.
  • Basil: Nice little bunches of Genovese basil – perfect for a quick caprese salad or small batch of pesto!
  • Corn: Hip HIP hooray for summer sweet corn!
  • Cucumbers: If you have extras – try my Mom’s Bread & Butter Quick Pickle recipe. It’s especially good with some sweet onions in the mix too!
  • Lettuce: Love these summer crisp lettuce heads, aka Batavian crisp – their beautiful whorled green leaves are sometimes streaked with red and  always stay tender and tasty – even in the peak of summer.
  • Sweet Onions: This is the classic Walla Walla style sweet onion- big, thick and juicy. Nice in salad or salsa or you could always make onions rings!
  • Potatoes: Thin skinned yellow Nicola potatoes – try them steamed or boiled.
  • Sumer Squash: The smaller ones are nice roasted whole, chop larger ones up and sautee them, or grate some and make fritters. There were a few larger ones in the share this week – perfect for zucchini bread.
  • Tomatoes: Both Stupice & Heirloom’s this week!

Coming soon…  Hot Peppers!

In Your Share (August 4th edition)

By Laura

IMG_0970The lowly zucchini has so much more appeal when called a courgette! Call it what you will, I came to appreciate summer squash in a whole new way the summer I discovered Lu Lu’s Provencal Table. The cookbook is at least 20 years old and the recipes are french classics – some preparations are impossibly elaborate, but many others are simple and straightforward. The Ratatouille is one of my favorites and a great way to use the many of the veggies in your share this week.

Hope you have had a chance to dig into the specially designated CSA site at Cook With What You Have. Katherine has some great ideas & recipes for all the good stuff in your share this week. Just look along the right hand column of her site and click on your favorite veggies to see all the recipes available.  Check your email for the password to access the site. Hope you’re enjoying your 24/7 access to recipe inspiration!

This week your share may include…

  • Basil: Nice little bunches of Genovese basil – perfect for a quick caprese salad or small batch of pesto!
  • Cabbage: I’ve been craving summer slaw – make it the old fashioned way, with a lemon vinaigrette or  with an asian flair – no matter how you slice it this tender crunchy cabbage makes a super salad.
  • Cucumbers: So sweet & crunchy!! If you have extras – try my Mom’s Bread & Butter Quick Pickle recipe. It’s especially good with some sweet onions in the mix too!
  • Eggplant: The long thin asian eggplant are just as flavorful as the Italian and far more productive. They make tasty little coins when roasted or add them to the Ratatouille I mentioned above.
  • Lettuce: Love these summer crisp lettuce heads, aka Batavian crisp – their beautiful whorled green leaves are sometimes streaked with red and  always stay tender and tasty – even in the peak of summer.
  • Sweet Onions: This is the classic Walla Walla style sweet onion- big, thick and juicy. Nice in salad or salsa or you could always make onions rings!
  • Potatoes: Thin skinned yellow Nicola potatoes – try them steamed or boiled.
  • Sumer Squash: As you can see from the photo above, you’ll have many different shapes, colors and sizes to choose from. The smaller ones are nice roasted whole, chop larger ones up and sautee them, or grate some and make fritters. There were a few larger ones in the share this week – perfect for zucchini bread.
  • Tomatoes: Our first tomatoes of the season!!

Coming soon…  More Tomatoes!!

Zucchini Bread

By Laura

Zucchini Bread
From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce

3 1/2 cup all-purpose flour 4 eggs
1 teaspoon salt
1 large zucchini or summer squash (2 1/2 cups)
2 teaspoons baking powder grated
1/2 teaspoon baking soda
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 teaspoon freshly grated nutmeg
1 cup chopped toasted walnuts or pecans
1/4 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/2” loaf pans. Sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Combine zucchini, sugar, eggs and oil in a large bowl and mix well. Stir dry ingredients into zucchini mixture just until combined. Toast nuts in hot oven 10-12 minutes, tossing often. Let nuts cool and fold into mixture. Transfer batter to loaf pans. Bake 50-55 min, then remove bread from pans and let cool on racks.

I often double this recipe but don’t double the baking powder. The bread freezes well or just grate the squash and freeze it and then you can make the bread anytime.