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 20th 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 winter season – our 20th year! – of lovely, responsibly farmed veggies is just around the bend starting November 1st!

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

Getting Oriented

Summer Pick-Up Schedule

47th Ave Farm (SE)
Every week on
Tuesdays 5-7pm,
May 17th – Oct 25th, 2016

Luscher Farm
Every week on
Thursdays 5-7pm,
May 19th – Oct 27th, 2016

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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FARM NEWS, NOTES AND (AGRI)CULTURE

In Your Share (Aug 15th edition)

Posted by Laura

SummerSquash1_ColorTime for summer squash! It comes in all shapes and sizes – one of my favorites is this Flying Saucer patty pan. We’re also growing yellow & green zucchini, yellow crookneck & italian costata romanesco so there will be lots to chose from in the share. Fresh summer squash has a sweet nutty flavor that shines on the grill or lightly sautéed.

It is going to be hot again this week so we’ll be harvesting early in the morning and doing lots of irrigation. Most of the farm is on drop irrigation but as we finish up the last of the summer transplanting we’ll put overhead sprinklers on that to keep it cool.

Amazing recipes for summer squash & fresh beans and everything else we grow on the farm 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…

  • Fresh Beans: Eat them raw or lightly cooked – any way you slice them these green, yellow & purple beans are tender & tasty!
  • Cabbage: Time to break out your favorite summer coleslaw recipe!
  • Cucumbers: We have have some regular green slicers and we’re also growing a new variety called Silver Slicer. It is related to one of our favorite heirlooms, Boothby’s Blonde, and it has the same great heirloom flavor just with larger fruit!
  • Sweet Corn: for dinner tonight! 
  • Garlic: Nice big heads of Early Chinese Pink.
  • Parsley: Try using it like you would spinach or chard – chop up a heaping pile and sauté and add to pasta, polenta, frittata, etc. Or make hummus with the fava beans and add a big handful of parsley to that. I also pick whole leaves off the bunch and add them to my green salad. And you can try one of these three tasty Tabbouleh recipes recommendations… Yotam Ottolenghi from his cookbook Jerusalem which includes pomegranates and a traditional spice mixture. From David Lebovitz on his blog Living the Sweet Life in Paris – he is very particular and this recipe is very good. And last but not least – the simplest version which is also really good – from Ina Garten at her Barefoot Contessa series.
  • Lettuce: Wow – this green summer crisp variety called Concept got BIG! All the heads are sweet and crunchy – enjoy lots of summer salad this week!
  • Summer Squash: Several of different kinds to chose from.

Coming soon… Zesty Summer Radish!

In Your Share (Aug 8th edition)

Posted by Laura

IMG_3035First sweet corn of the season! Given this cool weather we’ve been having I wasn’t sure it’d be ready but the crew headed out to harvest this morning and turns out that it’s looking good. Harvesting sweet corn can be tricky. To actually see the kernels, you would have to peel quite a bit of the husk away and that can damage an immature ear. Instead, we look for less invasive indications of ripeness. Ripe sweet corn has filled out the husk and it has dark silks.  In the interest of quality control we do peel some ears back and taste them – yum!

Amazing recipes for sweet corn and everything we grow on the farm 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…

  • Cucumbers: We have have some regular green slicers and we’re also growing a new variety called Silver Slicer. It is related to one of our favorite heirlooms, Boothby’s Blonde, and it has the same great heirloom flavor just with larger fruit!
  • Fava Beans: We had a later than usual planting this year and we’re thrilled that they are finally ready! There are lots of tips and a dozen great recipes for fava beans at Cook With What You Have. And here is one of my favorite ways to cook them whole and in the shell – Grilled Fresh Fava’s
  • Collard Greens: Nice to have some cooking green and these are quick to cook and very versatile.
  • Sweet Corn: for dinner tonight! 
  • Baby Cabbage: Mostly green and maybe a few purple cabbages – all will make a great small slaw.
  • Garlic: Nice big heads of Early Chinese Pink.
  • Parsley: Try using it like you would spinach or chard – chop up a heaping pile and sauté and add to pasta, polenta, frittata, etc. Or make hummus with the fava beans and add a big handful of parsley to that. I also pick whole leaves off the bunch and add them to my green salad. And you can try one of these three tasty Tabbouleh recipes recommendations… Yotam Ottolenghi from his cookbook Jerusalem which includes pomegranates and a traditional spice mixture. From David Lebovitz on his blog Living the Sweet Life in Paris – he is very particular and this recipe is very good. And last but not least – the simplest version which is also really good – from Ina Garten at her Barefoot Contessa series.
  • Popcorn: Pop on the cob in the microwave in a brown bag 3 min max. Or take it off the cob and pop however you’d like. If you have grinder – this popcorn also makes great polenta.  
  • Fingerling Potatoes: These Austrian Crescent are a waxy potato and make a nice potato salad.

Coming soon… Green, Yellow & Purple String Beans!

In Your Share (Aug 1st edition)

Posted by Laura

ParsleyWe’re singing the praises of summer parsley! The crew harvested big bunches this week to encourage a shift in the way you approach Italian flat leaf parsley. We want you to stop thinking of it as an herb to use sparingly and start thinking about it as another dark leafy green. Use it like you would spinach or chard – chop up a heaping pile and sauté and add to pasta, polenta, frittata, etc. Try making hummus with the fava beans and add a big handful of parsley to that. I also pick whole leaves off the bunch and add them to my green salad. And you can try my three tasty Tabbouleh recipes recommendations below.

 

Amazing recipes for parsley and everything we grow on the farm 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…

  • Carrots: Sweet summer carrots are delicious!
  • Cucumbers: We have have some regular green slicers and we’re also growing a new variety called Silver Slicer. It is related to one of our favorite heirlooms, Boothby’s Blonde, and we are happy to report that it has the same great heirloom flavor with larger fruit – yum!
  • Fava Beans: We had a later than usual planting this year and we’re thrilled that they are finally ready! There are lots of tips and a dozen great recipes for fava beans at Cook With What You Have. And here is one of my favorite ways to cook them whole and in the shell – Grilled Fresh Fava’s
  • Butterhead Lettuce: Makes a beautiful salad.
  • Joi Choi: There are lots of ways to cook these tasty asian greens. One of my favorites is this Noodle Salad with Shitake Mushrooms.
  • Napa Cabbage: We’ve had a bumper crop of these tasty cabbage, but this is the last harvest from this field. Enjoy one more batch of slaw or kim chi, and don’t worry – we’ll have more cabbage this fall.
  • Parsley: There are some great ideas for using parsley above and here are my favorite variations on the Tabbouleh theme. Know these will be even better once we have fresh tomatoes, but it’s really the parsley that makes it! Yotam Ottolenghi from his cookbook Jerusalem which includes pomegranates and a traditional spice mixture. From David Lebovitz on his blog Living the Sweet Life in Paris – he is very particular and this recipe is very good. And last but not least – the simplest version which is also really good – from Ina Garten at her Barefoot Contessa series.
  • New Red Potatoes: The skins are so thin on the first of the season potatoes you hardly need to peel them!

Coming soon… Zucchini & Patty Pan Summer Squash!

In Your Share (July 25th edition)

Posted by Laura

Lettuce_ColorI never tire of summer salads! My favorite lettuce this time of year are those varieties know as French crisp or Batavia crisp or summer crisp heads. They are all the same thing and all delicious. Some are red, some are green and some are a beautiful swirl of both colors. In the heat of summer other types of  lettuce can get bitter or bolt – not so with these, they maintain their crunchy texture and sweet flavor all the way through. I’m also looking forward to making my grandmothers potato salad and a less traditional nicoise salad with fava beans.

Amazing recipes for salad and everything we grow on the farm 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…

  • Carrots: Sweet summer carrots are delicious!
  • Collard Greens: These are tender enough to be just lightly sautéed and will stand up to more traditional long cooking with a ham hock. Or  try them raw in salad – cut them into a chiffonade of thin slices and use them instead of kale in this salad with lemon & pecorino.
  • Cucumbers: We have have some regular green slicers and we’re also growing a new variety called Silver Slicer. It is related to one of our favorite heirlooms, Boothby’s Blonde, and we are happy to report that it seems to have the same great heirloom flavor with larger fruit – yum!
  • Fava Beans: We had a later than usual planting this year and we’re thrilled that they are finally ready! There are lots of tips and a dozen great recipes for fava beans at Cook With What You Have. And here is one of my favorite ways to cook them whole and in the shell – Grilled Fresh Fava’s
  • Lettuce Heads: Nothing better than a crisp summer salad.
  • Joi Choi: There are lots of ways to cook these tasty asian greens. One of my favorites is this Noodle Salad with Shitake Mushrooms.
  • Parsley: Maybe everyone already has their own favorite Tabbouleh Recipe but just thought I’d share three of mine. Know these will be even better once we have fresh tomatoes, but it’s really the parsley that makes it! Yotam Ottolenghi from his cookbook Jerusalem which includes pomegranates and a traditional spice mixture. From David Lebovitz on his blog Living the Sweet Life in Paris – he is very particular and this recipe is very good. And last but not least – the simplest version which is still really good – from Ina Garten at her Barefoot Contessa series.
  • New Potatoes: The skins are so thin on the first of the season potatoes you hardly need to peel them. Might be a few yellow potatoes in the share but mostly red this week!

Coming soon… Zucchini & Patty Pan Summer Squash!

In Your Share (July 18th edition)

Posted by Laura

IMG_1129Digging for the first new potatoes of the season can be challenging sometimes but this year we had a bumper crop! We’ve been going Nicola for a few years and I’m always impressed with it’s sweet mild flavor, thin skins and amazing productivity. The almond shaped tubers are a nice medium size with golden skin and golden flesh. It can be boiled, steamed or roasted and has a lower glycemic index than many potatoes. Enjoy!

Amazing recipes for new potatoes and everything we grow on the farm 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…

  • Carrots: Sweet summer carrots are delicious!
  • Garlic Bulbs: This Early Chinese Pink is one of my favorite varieties. It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Lettuce Heads: Nothing better than a crisp summer salad.
  • Joi Choi: There are lots of ways to cook these tasty asian greens. One of my favorites is this Noodle Salad with Shitake Mushrooms.
  • Kohlrabi: These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them. Make sure to fully peel the outer layer off and so you can enjoy the  sweet crunchy center. Leaves can be cooked just like kale or collard greens.
  • Cayenne Peppers: Chop these up for homemade red pepper flakes then use them with Napa or Choi Noodle Salad above.
  • Napa Cabbage: So excited to see these beautiful dense heads! Use it to make a traditional kimchi, sauté it in stir fry, or make your favorite coleslaw recipe with it.
  • New Yellow Potatoes: The skins are so thin on the first of the season potatoes you hardly need to peel them. Next up – baby red potatoes : )

Coming soon… Cucumbers & Summer Squash!

In Your Share (June 27th edition)

Posted by Laura

Kohlrabi_ColorI’m a big fan of kohlrabi! It is tasty, versatile, easy to grow but often under-appreciated. Years ago, one of our farm crew was biking home with a basket full of vegetables, including kohlrabi. They were stopped on the street by a german family who asked them “where did you get those beautiful kohlrabi?” In Germany, the kohlrabi is as common as carrots and broccoli are here, but they hadn’t been able to find them in the grocery store. Long story short, Herbert & Dorothea joined the CSA the next day and were enthusiastic members for as long as they lived in Portland. They eventually moved back to Germany, but their love for kohlrabi has stuck with me and hopefully you will be similarly inspired!

Amazing recipes for kohlrabi and everything we grow on the farm 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…

  • Collard Greens: These are quite tender and can be sautéed relatively quickly. If you’re in a hurry then just wilt them in a hot pan with olive oil and add to pasta, fritattas or polenta. They’ll probably also hold up to the longer cooking times called for in traditional collard recipes like this vegetarian version with Black-Eyed Peas.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Bulbs: This Early Chinese Pink variety is one of my favorites! It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Hakuri Turnips: These make a nice raw snack or make slow food fast by roasting them under the broiler with a little salt & olive oil. Don’t forget to sauté the greens – they are tasty too.
  • Kohlrabi: These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them. Make sure to fully peel the outer layer off and so you can enjoy the  sweet crunchy center. Leaves can be cooked just like kale or collard greens.
  • Napa Cabbage: So excited to see these beautiful dense heads! Use it to make a traditional kimchi, sauté it in stir fry, or make your favorite coleslaw recipe with it.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Amish Butter Popcorn: Such a good snack!

Coming soon… new potatoes!

In Your Share (June 20th edition)

Posted by Laura

IMG_1050Happy Solstice! My sister is recently married to a Swede so last year for the first time we celebrated Midsummer – a festive tradition which involves decorating the midsommarstång (aka maypole) with greenery and flowers and dancing around it. The longest day of the year is certainly worth celebrating in whatever fashion you choose – especially since this year it also corresponds with the June full moon! After today, the days technically begin to shorten but our hottest summer weather is still ahead and those long hot days are good news for ripening all our veggies.

Amazing recipes for everything we grow on the farm 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…

  • Baby Carrots: Little, cute, sweet – yum!
  • Collard Greens: These are quite tender and can be sautéed relatively quickly. If you’re in a hurry then just wilt them in a hot pan with olive oil and add to pasta, fritattas or polenta. They’ll probably also hold up to the longer cooking times called for in traditional collard recipes like this vegetarian version with Black-Eyed Peas.
  • Summer Crisp Lettuce Heads: Makes a lovely salad.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Bulbs: This Early Chinese Pink variety is one of my favorites! It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Kohlrabi: First of the season! These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Dried Cayenne Peppers: So good with greens!

Coming soon… Chinese Cabbage!

In Your Share (June 13th edition)

Posted by Laura

IMG_5475Spring onions are here! The earliest onions we plant are from sets. Rather than a seed, we buy what looks like a tiny dried onion. Not sure why they are called onion sets, but we’re glad to get them. They are easier to plant and seem to do better than seeds when we have crazy weather in the springtime. Both the greens and the bulbs are quite tasty – enjoy!

Amazing recipes for everything we grow on the farm – including your spring onions – 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…

  • Arugula: Beautiful little bunches.
  • Summer Crisp Lettuce Heads: Makes a lovely salad.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Scapes: Beautiful scapes (aka garlic whistles) are the curly immature flower stalks of our hardneck garlic varieties. I often coat them with a bit of olive oil and salt then put the whole tangled mass under the broiler until they start to wilt and get some carmelized bits – then serve as finger food. Or treat them as you would a garlicky asparagus – roasted or sautéed and added to any number of dishes.
  • Red Ursa Kale: These like the cooler weather and they are tender and sweet right now. Sauté them or try my favorite Raw Kale Salad.
  • Kohlrabi: First of the season! These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Hakuri Turnip: One of my favorite spring snacks! This tender sweet white Japanese salad turnip is nothing like traditional winter storage turnips. The greens are good too – sauté them with any of your other greens this week – yum!

Coming soon… baby carrots!