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 summer season – our 20th year! – of lovely, responsibly farmed veggies is just over the horizon starting May 17th!

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 (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!

In Your Share (June 6th edition)

Posted by Laura

IMG_0106Somehow our radishes survived the heat wave and continue to be tender, crunchy and not too hot!

Amazing recipes for everything we grow on the farm – including your radishes – 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
  • Cayenne Pepper:
  • Butterhead and/or Red Romaine Lettuce: Perfectly lovely!
  • Dragon’s Tongue Mustard Greens: Such a pretty red mustard! It can be spicy so only add it to salad if you want to kick up the heat : ) Otherwise cooking these greens – even just a quick sauté – will take down the heat but leave plenty of good flavor.
  • 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 days we call many flowering stalks raab, but this is the real thing! Traditionally known as cimi di rapa or sessantina grossa – it is technically in the turnip family but grown specifically for the greens and small tight flowering buds. If the heatwave makes the raab unhappy then we’ll harvest baby kale instead which also makes a lovely cooking green.
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The 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 any way you choose.
  • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette
  • 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… spring onions!

In Your Share (May 30th edition)

Posted by Laura

IMG_3150It’s time for summer salad! The butterhead lettuce and spinach in your share are easy to make into salad. The radish and hakuri turnip make a nice addition also well. But did you know you can also add mild mild mizuna or spicy dragon’s tongue mustards to the mix? Add raw or baked the garlic bulbs to your salad dressing and top with a few roasted garlic scapes on top and you’re set for the summer heat!

Amazing recipes for everything we grow on the farm – including great salad suggestions – 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…

  • Butterhead Lettuce: Perfectly lovely!
  • Dragon’s Tongue Mustard Greens: Such a pretty red mustard! It can be spicy so only add it to salad if you want to kick up the heat : ) Otherwise cooking these greens – even just a quick sauté – will take down the heat but leave plenty of good flavor.
  • Spring Garlic: This spring garlic brings us all the flavor of a full sized bulb and comes in months ahead of the regular garlic harvest. The whole thing can be sautéed just as you would a garlic clove or use the white bulb and tippy tops raw to spice up your salad or soup.
  • 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.
  • Italian Spring Raab or Red Ursa Kale:  These days we call many flowering stalks raab, but this is the real thing! Traditionally known as cimi di rapa or sessantina grossa – it is technically in the turnip family but grown specifically for the greens and small tight flowering buds. If the heatwave makes the raab unhappy then we’ll harvest baby kale instead which also makes a lovely cooking green.
  • Mizuna: A lovely mild flavored asian green that goes well in salad or stir fry.
  • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette
  • Spinach: Yum!
  • 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… spring onions!

In Your Share (May 23rd edition)

Posted by Laura

IMG_0104A few tasty new things in the share this week including Hakuri Turnips (in the photo) and beautiful bunches of spinach! This cool weather makes our early spring crops like the roots & greens very happy. In hot weather many of them can get stressed out, but cloudy days keeps them tender and tasty.

Amazing recipes for everything we grow on the farm – including hacker turnips – 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…

  • Spring Garlic: This spring garlic brings us all the flavor of a full sized bulb and comes in months ahead of the regular garlic harvest. The whole thing can be sautéed just as you would a garlic clove or use the white bulb and tippy tops raw to spice up your salad or soup.
  • 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.
  • Italian Spring Raab:  These days we call many flowering stalks raab, but this is the real thing! Traditionally known as cimi di rapa or sessantina grossa – it is technically in the turnip family but grown specifically for the greens and small tight flowering buds.
  • Mizuna: A lovely mild flavored asian green that goes well in salad or stir fry.
  • Cayenne Pepper: These are hot! I like to use 1-2 in a pot of stew. Or finely chop or grind them up for homemade red pepper flakes.
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The 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 any way you choose.
  • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette
  • Spinach: Yum!
  • 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!
  • A Cherry Tomato Plant: We don’t grow cherry tomatoes on the farm but we wouldn’t want you to be without them. Such a terrific tasty treat – plant one in your garden or in a pot on the patio. They don’t take much care – regular water and some kind of support or trellis is but will produce bountifully this summer. Purple, Red & Yellow varieties to choose from.

 

Coming soon… More beautiful greens!

In Your Share (May 16th edition)

Posted by Laura

IMG_0100

Welcome old friends and new members to our twentieth anniversary summer CSA! In 1996, I talked a few of my friends into “joining” my garden to try out this crazy idea called Community Supported Agriculture. That summer launched the 47th Avenue Farm and 20 years later we’re still going strong!

 

What better way to start the season than with fresh garlic scapes & bulbs!! The scapes are the flowering stalk of the garlic plant. They start to poke their little heads out in late April and grow both up and around to form a curlicue. This becomes a loop in the stem which eventually straightens out and the tip opens up into a pretty, but sterile purple flower.  They are most tender (and cute) in the curlicue stage as you can see from the photo. Roast, broil or grill them whole with just a bit of salt and olive oil. Or chop and sauté then add them to any dish that calls for cooked garlic.

 

Amazing recipes for everything we grow on the farm – including garlic – 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: This is the best time of year for these tender slightly spicy greens! The flavor is just perfect – not too hot – and the greens are beautiful.
    • Heirloom Dry Beans: What a treat to have these in the share! The varieties this week will be… Calypso which has a beautiful yin-yang pattern and can be cooked like a black bean  & Good Mother Stallard which is a pretty maroon pole bean covered in a pattern of white concentric circles which makes an extra-ordinary baked bean.
    • Spring Garlic: This spring garlic brings us all the flavor of a full sized bulb and comes in months ahead of the regular garlic harvest. The whole thing can be sautéed just as you would a garlic clove or use the white bulb and tippy tops raw to spice up your salad or soup.
    • Garlic Scapes: see above
    • Rainbow Chard: Amazing vibrant colors! The color may disappear when sautéed, but happily the hearty flavor remains. I find chard a very versatile cooking green that can be substituted for almost any recipe that uses cooked spinach. One of my favorite things to do for breakfast is chard with a poached egg on top. And many long time CSA members already know about my Grandmothers Chard Bisque, but I’ll pass it along again for new folks.
    • Mizuna: A lovely mild flavored asian green that goes well in salad or stir fry.
    • Cayenne Pepper: These are hot! I like to use 1-2 in a pot of stew. Or finely chop or grind them up for homemade red pepper flakes.
    • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The 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.
    • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette

 

Coming soon… 23 more weeks of beautiful veggies!

Cooked Greens & Poached Eggs

Posted by Laura

IMG_1881This is one of my favorite things to do for breakfast! The inspiration originally came from our friends at  Cook With What You Have. For years they have provided our members with tips, ideas and recipes for how to use the fresh local veggies in our CSA boxes. This recipe works with chard, spinach, kale, collards and almost any other cooking greens or combo of greens that we grow. The measurements are not precise – if you have a big enough pan you can make this for a party or just do a single serving.

  • Start with a heaping pile of chopped greens, enough to fill your pan to overflowing.
  • Sauté on med heat with oil or butter for a few minutes until wilted and starting to release their juices. Salt to taste.
  • Spread the sautéed greens evenly across the pan and make indentations in the greens for as many eggs as you want to poach. My 10″ cast iron fits 4 eggs comfortably.
  • Reduce the heat to low and crack a fresh egg into each indentation.
  • Cover and cook for 5 min (runny) or 6min (yolks starting to firm up)
  • Serve topped with with a bit of smoked salt, spanish paprika, or goat cheese – yum!

In Your Share (April 18th edition)

Posted by Laura

Early Chinese PInk Green GarlicThe long awaited green garlic is here!! Use the tender white part and tippy tops as you would a garlicky scallion. The center of the shaft is best sautéed and adds nice flavor to any dish that calls for regular garlic.

It’s Summer CSA sign up time! We’ve started planting all your favorite summer crops and we’re looking forward to having you join us!! Your early sign up helps us pay for seeds & starts and all the work that we’re doing to get those beautiful summer veggies off to a great start.

Amazing recipes for everything we grow on the farm 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…

  • French Flagolet or Black Beans: What a treat to have these heirloom dry beans in the share!
  • Fava Greens: These are such a versatile spring green – use then in salad or sautéed.
  • Green Garlic: This spring garlic brings us all the flavor of a full sized bulb and comes in months ahead of the regular garlic harvest. The adorable little stalks can be sautéed just as you would a garlic clove or (as mentioned above) use the tender white parts and tippy tops raw – as if they were a garlicky scallion.
  • Rainbow Chard: Amazing vibrant colors.
  • Leeks: I love leeks! So many people think of them as just for special recipes or special occasions. I’m an everyday leek user and I’d like to convert you as well. Anytime you’d use an onion, give leeks a try. Our CSA members can try one of my favorites… Leek Bruchetta at Cook With What You Have
  • Bouquet of Parsley: This parsley was planted almost a year ago and it’s the gift that keeps on giving! We call it a bouquet because you may find some elongating stems in your bunch. These will eventually form flowers but in the meantime just pick off the leaves and use the stems in soup stock.
  • Cayenne Pepper: These are hot! I like to use 1-2 in a pot of stew. Or grind them up for homemade red pepper flakes.
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The 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.

Coming soon… Summer CSA Share!