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 21st 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!

An amazing winter – our 21st season! – of delicious, responsibly farmed produce is happening now – and it's the perfect holiday gift!

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

Getting Oriented

Winter Pick-Up Schedule

47th Ave Farm (SE)
Tuesdays 5-7pm on the following dates:

October 31
November 14 & 28
December 12
January 9 & 23
February 6 & 20
March 6 & 20
April 3 & 17

Luscher Farm
Thursdays 5-7pm on the following dates:

November 2, 16 & 30
December 14
January 11 & 25
February 8 & 22
March 8 & 22
April 5 & 19


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. We can re-use clean cardboard egg cartons.

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

Farm to Table Dinner at Luscher!

Posted by Laura

Today is your last chance to buy tickets!! Hope you can join us for…

Twilight on the Trail – A Farm to Table Dinner at Luscher Farm
Luscher Farm | 125 Rosemont Rd | West Linn, Oregon 97068
Saturday, September 30, 2017 from 5:00 PM to 9:00 PM

Enjoy an evening strolling the back fields and historic barn at Luscher Farm while you sip and graze from a seasonally inspired Farm to Table menu.  We begin with cocktails and appetizers as we take a short tour of the fields, to be followed by dinner, dessert and live music in the barn.  Many of the ingredients for the meal are graciously provided by 47th Farm, grown just 100 meters from the barn and created by Chef Sarah Carlson of the Red Hare.   A selection of complimentary local wines and beer have been paired with dinner.  Music provided by: Dry Land Farmers.

If you enjoy the walking paths, community gardens, dog park, and athletic fields at Luscher Farm, we encourage you to come and learn more about the design plan and future of your beloved farm.  Proceeds from the dinner benefit the expansion of trails, benches, and trees throughout the property.  Your tax-deductible contribution kicks off the fundraising campaign for this master land use plan.

Tickets are limited and available only thru the end of the day TODAY Sept 20th!!

$85 per person.  Check out the menu and purchase your tickets HERE

Garden party attire and garden-friendly footwear are encouraged.

Due to the nature of the event, we cannot accommodate strict restrictions such as vegan diets, medical diets, or severe food allergies.  Menu will be posted closer to the event, and you can expect lots of fabulous veggies, locally raised meats and fish.  If you have questions, please email:  luscherfriends@gmail.com

Facebook event Page:  https://www.facebook.com/events/349080472172517

twilight-emial promo 1.pdf

In Your Share (Sept 11th edition)

Posted by Laura

Hot Peppers!! Add a little spice to your life with these Jalapeño, Czech Black and Bulgarian Carrot peppers. Hot peppers are now thoroughly integrated into cultures across the world – think Thai sriracha, North African harissa or Portugese piri-piri. It is almost impossible to imagine these cuisines without their characteristic spicy stuff, but the pepper plant is native only to mesoamerica. The indigenous cultures there may have domesticated peppers as early as 5000 BC. While Columbus did bring some peppers back with him to Europe, it appears that it was actually the Portuguese who spread chilies around the world. Starting in the 1500’s the Portuguese crisscrossed the globe and shared peppers, and for better worse many other things, with cultures on almost every continent. Ironically, while chile peppers were likely used by indigenous cultures in North America, most spicy “american” food has its roots in the peppers brought to this country by african slaves. If you’re interested in more details, you might enjoy this Brief History of Chile Peppers.

Amazing recipes for Hot Peppers and everything else in your share 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: Purple “green” beans actually do turn green when you cook them : ) And we may also have a few yellow wax beans which are round and tender with a sweet crunchy beany taste.  
  • Chard: This rainbow chard grows in luminescent shades of red, orange, pink, yellow and everything in between. Enjoy the color, then cook it and enjoy the greens! I like to use it as a healthy and hearty replacement for cooked spinach. Chard works well in omelets, polenta, over pasta, in lasagne, etc. Or try this Lebanese recipe for Stuffed Chard, called Mehchi Selek, recommended by shareholder Laurence Qamar.
  • Eggplant: Beautiful Japanese eggplant with a few pink and Italian mixed in.
  • Garlic: Add raw to Herb Salsa Verde with parsley below or roast with Anaheim or Poblano peppers.
  • Italian Parsley: I like to think of parsley more like greens then herbs. It is more flavorful than some greens, but the flavor isn’t overwhelming so I like to use it in bulk. Often herbs are used sparingly, but  I prefer recipes that feature significant amounts of parsley. Traditional Lebanese tabbouleh often includes a much higher ration of parsley to grain than we’re used to.  Yom Ottolenghi has some great parsley recipes in his cookbooks including this charred corn salad with parsley, onion and jalapeño. I’m also a huge fan of Herb Salsa Verde.
  • Anaheim & Poblano Peppers: These are way more interesting than your average green pepper : ) Try this creative variation on the classic Chile Relleno
  • Hot Peppers: Tasty in any dish where you’d like to add a little heat!
  • Red Potatoes: Makes a great potato salad.
  • Tomatoes: Heirloom and slicing tomatoes are perfect this time of year!

Coming soon… Tomatillos!!

 

In Your Share (Sept 4th edition)

Posted by Laura

Colorful chard in the share this week! These spectacular greens come in almost every color of the rainbow and are probably even more nutritious than they are beautiful.

Amazing recipes for Rainbow Swiss Chard and everything else in your share 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: Purple “green” beans actually do turn green when you cook them : ) And we may also have a few yellow romano beans which  have a flat pod, but a very similar sweet crunchy beany taste.  
  • Chard: This rainbow chard grows in luminescent shades of red, orange, pink, yellow and everything in between. Enjoy the color, then cook it and enjoy the greens! I like to use it as a healthy and hearty replacement for cooked spinach. Chard works well in omelets, polenta, over pasta, in lasagne, etc. Or try this Lebanese recipe for Stuffed Chard, called Mehchi Selek, from shareholder Laurence Qamar
  • Sweet Corn: Must be summertime…
  • Eggplant: Beautiful Japanese eggplant with a few pink and Italian mixed in.
  • Walla Sweet Onions: These are the best!
  • Italian Parsley: I like to think of parsley more like greens then herbs. It is more flavorful than some greens, but the flavor isn’t overwhelming so I like to use it in bulk. Often herbs are used sparingly, but  I prefer recipes that feature significant amounts of parsley. Traditional Lebanese tabbouleh often includes a much higher ration of parsley to grain than we’re used to.  Yom Ottolenghi has some great parsley recipes in his cookbooks including this charred corn salad with parsley, onion and jalapeño. I’m also a huge fan of Herb Salsa Verde.
  • Jalapeno Peppers: Tasty in any dish where you’d like to add a little heat!
  • Padrón Peppers: This style of pepper originated in the Spanish municipality of Padrón, in Galicia. For traditional spanish tapas these are fried in a cast iron pan with olive oil and salt. Most peppers are not hot but 10-20% will surprise you with some heat : ) That is part of the appeal of this pepper! You can find more info about the history of patron’s and how to cook them here.
  • Summer Squash: Assorted shapes, sizes and colors and they’re all tasty. Grill slabs of zucchini or patty pan on the BBQ or slice them into a gratin or use a big one for Zucchini Bread.
  • Tomatoes: Heirloom and slicing tomatoes are perfect this time of year!

Coming soon… More Tomatoes!!

 

In Your Share (Aug 14th edition)

Posted by Laura

Sweet Corn Field

The Sweet Corn also really liked that heat wave! Growing corn in the PNW can be challenging sometimes. Early in my farming career we tried quite a few varieties and eventually settled on Sugar Buns and it has performed reliably most seasons. It is what is know in the sweet corn world as a sugary enhanced (se) variety. Developed using traditional breeding techniques, it is sweeter than many old fashioned sweet corn varieties, but not cloyingly sweet like newer Super Sweet types. The newer Super Sweet types also require strict isolation distances otherwise pollen drift can cause their super sweet kernels to get super starchy. More about Sweet Corn Typology here. Sugar Buns has good cold germination – which is helpful in our chilly wet spring weather. In addition, the flavor holds well which means that you can keep it in your fridge for a few days and not have to eat it tonight. Although I’ve been know to snack on it in the field and it is really good that way too!

Amazing recipes for Sweet Corn and everything else in your share 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…

  • Basil: Lovely bunches of green and purple basil!
  • Sweet Corn: Must be summertime…
  • Cucumbers: We’ll have extra Cukes and Cabbage available for sale in bulk this week! If you want to do some preserving, just let me know. Here is one of my favorite quick pickles – this is my Mom’s recipe for Sweet Refrigerator Pickles.
  • Eggplant: Beautiful Japanese eggplant with a few pink and Italian mixed in.
  • Garlic: Yum! 
  • Lettuce: These lovely and refreshing summer crisp heads make a great summer salad.
  • Summer Squash: Assorted shapes, sizes and colors and they’re all tasty. Grill slabs of zucchini or patty pan on the BBQ or slice them into a gratin or use a big one for Zucchini Bread.
  • Tomatoes: I’m excited about quick roasted tomatoes with garlic and basil : )

Coming soon… Hot Peppers!

Beautiful Corn!

Posted by Laura

All types of corn can be challenging to grow in the Pacific NW. In most regions of the country, corn is direct seeded in the spring. We transplant both sweet corn and popcorn in order to give it a head start in the spring. This is a technique we learned from Josh Volk when he was at Sauvie Island Organics. Transplanting is especially helpful if we have a cold wet spring since most corn seed struggles to germinate when the soil temp is below 60 degrees. This is the reason that most conventional farmers plant treated seed. The corn plants can grow in cool weather, but the seeds need warmth to germinate and thrive. If we plant seeds directly into the cold wet soil they often just rot in the ground. If we plant the seeds in the greenhouse and keep them warm & toasty for a week or two then the small plants are usually strong enough to handle the weather after that. Baby corn plants look like a single blade of grass attached to the seed and have a small fragile root when we transplant them. Less than a week old they’re too small to fend for themselves but older than two weeks they have a larger tap root that can break and that is stressful for the plants. The sweet corn variety we grow is Sugar Buns which we have found to be a good early producer with a nice balance of sweet and old fashioned corn flavor. The variety of popcorn/polenta corn we grow is Amish Butter. Our seed originally came from Anthony Boutard at Ayers Creek Farm and if you are interested in corn then his book, Beautiful Corn: America’s Original Grain from Seed to Plate is a must read! Or check out this video about Anthony & his corn.

In Your Share (Aug 7th edition)

Posted by Laura

The Japanese Eggplant were happy in the heat wave! The plants had lots of lovely lavender flowers a few weeks ago and it appears that almost all of them have been pollinated and grown to maturity. There is something so exotic and beautiful about the shiny dark black purple eggplant. Some of the fruit have cosmetic damage which we think is from the cucumber beetle. These look like yellow ladybugs but they are a terrible plant pest. Both the spotted and striped beetles have been working their way north for the last few years. They nibble on the surface of the young cucumbers and eggplant which creates a superficial scar. The good news is that this is easily peeled off and the rest of the fruit is fine to eat.  The Japanese eggplant are especially easy to grill – just cut in half, brush with olive oil and cook until soft. If you roast some extra eggplant ahead of time you can use it in this Spanish salad – Eggplant in the Moorish Style.

Amazing recipes for Eggplant and everything else in your share 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…

  • Basil: Lovely bunches of green and purple basil!
  • Cucumbers: We’ll have extra Cukes and Cabbage available for sale in bulk this week! If you want to do some preserving, just let me know. Here is one of my favorite quick pickles – this is my Mom’s recipe for Sweet Refrigerator Pickles.
  • Eggplant: Beautiful Japanese eggplant with a few pink and Italian mixed in.
  • Fava Beans: We always like to have some kind of legume in the share whenever possible. The season usually starts early with sugar snap peas, then transitions to fava beans, then we’ll have green (and purple and yellow and romano) beans later in August and possibly into September. Finally in winter we have a variety of different dried beans. Of all the legumes, fava beans are often the least familiar. It can be alot of work to double shell them in the traditional Italian fashion, but it is so worth it! If you’re pressed for time then chose smaller beans from the bin today and try them on the BBQ or under the broiler using this recipe for Ignacio Matta’s Grilled Fava’s.
  • Sweet Onions: Walla Walla Sweet onions are great in salads or on the grill!
  • Potatoes: New potatoes have thin skins and are tender & tasty. Try them boiled or roasted or make potato salad with the sweet onions.
  • Summerfest Greens: These mild mustard greens are very versatile – tear them raw into salad or chop & quickly sauté them.
  • Summer Squash: Assorted shapes, sizes and colors and they’re all tasty. Grill slabs of zucchini or patty pan on the BBQ or slice them into a gratin or use a big one for Zucchini Bread.

Coming soon… Hot Peppers!

In Your Share (August 1st edition)

Posted by Laura

The Fava Beans are great right now! Not sure if they’ll make it through this HEAT WAVE but we harvested early in the week and early in the morning in order to make sure we got the all the good ones for you. Most legumes we grow – peas, green beans and dry beans – are all vining plants with white flowers similar to a sweet pea. Fava’s are quite distinct in that they are an upright plant with striking black and white flowers. We usually plant them in the fall or early spring, harvest some of those tasty greens while they are in the vegetative phase of growth, then start picking pods as soon as they start to fill with beans. Fava’s are native to North Africa and South Asia, but are now grown through much of the world. They are especially popular in the Middle East, China and South America. Many cultures eat the fresh shelling beans like we do, but often the dried beans are cooked in soup or stew. Some varieties can also be dried and popped like corn nuts. I posted one of my favorite recipes for fresh fava beans below…

Amazing recipes for Fava Beans and everything else in your share 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…

  • Basil: Lovely bunches of green and purple basil!
  • Cucumbers: We’ll have plenty of Diva green and Silver slicer cucumbers in the share this week. We will also probably have some available for sale in bulk next week. If you want to do some preserving, just let me know. Here is one of my favorite quick pickles – this is my Mom’s recipe for Sweet Refrigerator Pickles.
  • Eggplant: Beautiful Japanese eggplant with a few pink and Italian mixed in.
  • Fava Beans: We always like to have some kind of legume in the share whenever possible. The season usually starts early with sugar snap peas, then transitions to fava beans, then we’ll have green (and purple and yellow and romano) beans later in August and possibly into September. Finally in winter we have a variety of different dried beans. Of all the legumes, fava beans are often the least familiar. It can be alot of work to double shell them in the traditional Italian fashion, but it is so worth it! If you’re pressed for time then chose smaller beans from the bin today and try them on the BBQ or under the broiler using this recipe for Ignacio Matta’s Grilled Fava’s.
  • Garlic: Yum!
  • Summerfest Greens: These mild mustard greens are very versatile – tear them raw into salad or chop & quickly sauté them.
  • Summer Squash: Assorted shapes, sizes and colors and they’re all tasty. Grill slabs of zucchini or patty pan on the BBQ or slice them into a gratin or use a big one for Zucchini Bread.

Coming soon… Walla Walla Sweet Onions!

In Your Share (Week of July 17th)

Posted by Laura

The Sugar Snap Peas are super sweet and crunchy and tasty right now! In a normal year, the harvest would start in early June but since the spring was so wet we had to plant them almost 6 weeks late. I was doubtful they would even produce much since they really do best in cooler weather. But somehow they survived those 100 degree days in June and kept flowering and now have lots of lovely sweet peas : ) Not sure how much longer the harvest will last but we’ve definitely enjoying them for the last few weeks!

We brought in all the garlic of the season over the last two weeks.

All this hot weather has meant lots of time spent setting up and moving irrigation. We used only t-tape on the farm for years and it is super efficient but now we also water a few things with overhead sprinklers. Read my full post about Irrigation on the Farm here.

Amazing recipes for choi and everything else in your share 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…

  • Summer Cabbage: Lovely little savoy or red cabbage make a single serving size slaw. In the summer I often use this recipe for Roasted Cabbage Wedges since it also makes great cold or room temp leftovers.
  • Fennel: Beautiful bulbs! These have a fresh anise flavor and are really good grated or shaved into salads. The flavor is more mild after cooking. One of my favorite ways to use them is this Soffrito from Cook With What You Have. And last week one of our shareholders recommended this interesting recipe for candied fennel stalks.
  • Garlic: Yum!
  • Kohlrabi: I usually eat these raw. They’re quite good – just peel them and cut into bite sized chunks or make them carrot sized for dipping. They can also be roasted or sautéed or mashed with potatoes or grated into fritters/latkes/okonamiyaki.
  • Lettuce: Beautiful summer crisp blushed with red.
  • Sugar Snap Peas: Yum!
  • Popcorn: Not much explanation needed. If you still have some hot peppers you can grind those up and sprinkle on top for an extra kick.
  • Summer Squash: Assorted shapes, sizes and colors and they’re all tasty. Grill slabs of zucchini or patty pan on the BBQ or slice them into a gratin or use a big one for Zucchini Bread.

Coming soon… Cucumbers & Spring Onions!