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 – 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!
Getting Oriented

Winter Pick-Up Schedule

47th Ave Farm (SE)
Twice a month on Tuesdays 5-7pm

Nov 3&17
Dec 1&15
Jan 5&19,
Feb 2&16

March 1&15
April 5&19

Luscher Farm
Twice a month on Thursdays 5-7pm

Nov 5&19
Dec 3&17
Jan 7&21,
Feb 4&18

March 3&17
April 7&21

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

20th Anniversary Summer CSA shares available now!

A delicious summer season of lovely, responsibly farmed veggies – our twentieth! – is just over the horizon starting May 17th, and we’re excited about all we’ll have to offer our treasured shareholders over the next few months. We’d love for you to be one of them – Sign up for a share today!

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 Tuesday from 5-7pm. Click here to learn more.

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

It’s as easy as filling out a simple form and mailing in a check, then wow! A summer worth of delicious, local produce is yours!

FARM NEWS, NOTES AND (AGRI)CULTURE

In Your Share (April 18th edition)

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!

In Your Share (April 4th edition)

By Laura

IMG_2668Cute little baby cauliflower has arrived! We’ve been waiting all winter for these – hope you enjoy them : )

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…

  • Borlotti or Black Beans: What a treat to have these heirloom dry beans in the share!
  • Cauliflower: We grow several varieties of overwintering cauliflower. It is planted in July and the seeds come from a select few breeders in northern Europe. We are hoping that with more farmers growing more winter crops there will be increased interest from the seed companies to breed better types specifically for our climate here in the Willamette Valley. Check out my post about the Winter Crops Field Day hosted by OSU were several of our favorite varieties were in a trial with some new breeding lines.
  • Rainbow Chard: Amazing vibrant colors.
  • Collard and/or Broccoli Greens: The fresh tender leaves of our collard and broccoli plants are so tasty this time of year.
  • 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.
  • Rutabaga:  There are more than a dozen inspiring recipes for rutabaga at Cook With What You Have.

Coming soon… Summer CSA Share!

Farmer to Farmer Podcast

By Laura

Had a great time talking to Chris Blanchard on the Farmer to Farmer Podcast! It was fun to recount a bit of the history of the farm, sing the praises of our crew, laugh about mistakes I’ve made and appreciate that we’ve figured a few things out over the years.  At first I was surprised by the title, but then realized it’s true – that’s the goal isn’t it? Creating a farm future we all want to be a part of : )

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In Your Share (March 14th edition)

By Laura

Veg-Basket-ColorIt’s Summer 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. Check here for all the Summer CSA info.

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…

  • Beets: More tasty beets!
  • Purple Sprouting Broccoli: We are so happy to have this beautiful winter broccoli back in the CSA basket this week!
  • Broccoli Leaves: The fresh tender leaves of our broccoli plants are so tasty this time of year. Use them just like you would use kale or collard greens.
  • 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 new favorites… Leek Bruchetta at Cook With What You Have
  • 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.
  • Red Potato: Enjoy!
  • Rutabaga: I had an amazing soup at Nostrana last week that they made with our rutabagas. I really need to see about getting the recipe from them! In the meantime, there are more than a dozen inspiring recipes for rutabaga at CookWithWhatYouHave.
  • Winter Squash: Sweet Meat is a variety that was first introduced to Oregon over 100 years ago by the Gill Brothers Seed Co. More recently, this variety has been improved by Carol Deppe and her selections are now called Oregon Homestead. We really appreciate how these squash, with their thick dry sweet flesh, continue to improve through the winter!

Coming soon… Summer Share!

20th Anniversary Summer CSA shares available now!

By Matt

A delicious summer season of lovely, responsibly farmed veggies – our twentieth! – is just over the horizon starting mid-May, and we’re excited about all we’ll have to offer our treasured shareholders over the next few months. We’d love for you to be one of them – Sign up for a share today!

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 Tuesday from 5-7pm. Click here to learn more.

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

It’s as easy as filling out a simple form and mailing in a check, then wow! A summer worth of delicious, local produce is yours!

In Your Share (March 1st edition)

By Laura

IMG_2560These are next year’s leeks just sprouting! We’ll keep them in the greenhouse for about 6 weeks then plant them out later this spring. The ones were are eating now were seeded in February 2015. They take a long time from seeding to harvest, but we think they’re worth it! The varieties were grow are selected especially to suit the seasons. For the fall and early winter harvest we like King Richard with it’s long white self-blanching shank. It is a beautiful, flavorful and productive leek. But if we have a harsh winter they just don’t hold up. That’s why we plant another variety for harvest through late winter and early spring. This year we are growing Tadorna, an open pollinated variety that can take whatever the maritime NW winter sends our way. It is stockier than King Richard with a short fat shank. I’m a fan of all our leeks and I hope you’ve been enjoying them too!

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…

  • Purple Sprouting Broccoli: We are so happy to have this beautiful winter broccoli back in the CSA basket this week!
  • Carrots: Sweet winter carrots!
  • Chard: The beautiful bright lights chard is so tasty this time of year.
  • 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 new favorites… Leek Bruchetta at Cook With What You Have
  • 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.
  • Rutabaga: I had an amazing soup at Nostrana last week that they made with our rutabagas. I really need to see about getting the recipe from them! In the meantime, there are more than a dozen inspiring recipes for rutabaga at CookWithWhatYouHave.
  • Winter Squash: Sibley aka Banana or Pike’s Peak squash. So many names, such a fabulous squash. It has a slightly banana like shape and was once described by Michael Pollan as “pinched in both ends and bulging at the waist.” It has been described in the literature since the 1840’s and was recently added to the Slow Food Arc of Taste. Some say to eat it near New Year’s, but I’ve found the flavor continues to improve and peaks right about now!

Coming soon… Rapini!

In Your Share (Feb 15th edition)

By Laura

IMG_2472Winter is all about roasting roots! The cold sweetens the flavor and I love to cook them in a hot oven until the outside edges caramelize and the center starts to soften. Roots are filled with antioxidants and have slow burning carbohydrates which are easy on blood sugar.  All those health benefits are great – but I love to eat them because they taste great! Mostly I’m roasting mine, but they can also be made into everything from soups to salad. Enjoy!

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…

  • Beets: There are so many tasty things that can be made with these amazing winter beets! Check out the Farm Crew’s Favorites and try some new ideas & recipes.
  • Carrots: Sweet winter carrots!
  • Collard Greens: For the traditionalists try this recipe with black-eyed peas. For the adventurous, check out 14 more recipes at Cook With What You Have. For those who are pressed for time (like me tonight!) just chop them up and sauté with a big pile of leeks then eat as a side dish or put onto pasta or polenta or…
  • 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 new favorites… Leek Bruchetta at Cook With What You Have
  • 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.
  • Red Potatoes: So happy to have potatoes back in the mix!
  • Purple Top Turnips: My new fave – smashed turnips with horseradish (scroll down for the recipe).
  • Winter Squash: Butternut

Coming soon… Purple sprouting broccoli!

In Your Share (Feb 1st edition)

By Laura

IMG_2514The dry beans are here! These Black Coco’s are one of my favorite varieties. Use them in traditional Mexican fare or mix it up with something more elaborate like these Cuban Black Beans. Latin american cultures have cooked black beans for centuries. The beans are high in fiber, potassium, folate and have lots of phytonutrients. While I appreciate the health benefits – I love to eat them because they are so tasty! On a cold day there is nothing better than sitting down with a warm bowl of simple bean soup.

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…

  • Beets: There are so many tasty things that can be made with these amazing winter beets! Check out the Farm Crew’s Favorites and try some new ideas & recipes.
  • Dried Black Beans: Traditional robust flavor, good for soup and  burritos or if you’re looking for something different try this salad with sweet potato. Keep an eye on the pot – because they are so fresh they may cook up a bit faster than you’re used to.
  • Coral Escarole or Rainbow Chard: This escarole what I have come to think of as a “gateway” chicory. Just barely bitter, it helps start those who have been resisting radicchio down the path towards more the hard core greens. But perhaps I’m already preaching to the converted! Try this easy Soup with Rice & Greens from Mark Bittman at the NY Times. The beautiful Rainbow Chard will work in this soup as well.
  • Dried Cayenne Peppers: These peppers are hot! Use one whole for a pot of soup or stew. Or a little chopping turns them into red pepper flakes, ready to be sprinkled on anything that needs a little kick added to it.
  • 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 new favorites… Leek Bruchetta at Cook With What You Have
  • 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.
  • Rutabaga: With all the cold weather these have been really sweet so I’ve find myself eating at least some of them raw as crudités or sliced in salad. CSA members will find more than  a dozen tried & true rutabaga recipes at Cook With What You Have.
  • Winter Squash: Butternut

Coming soon… Beautiful Borlotti Beans!