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!

A delicious summer – our 21st season! – of lovely, responsibly farmed veggies is just around the bend starting mid-May!

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

November 1, 15 & 29
December 13
January 17 & 31
February 14 & 28
March 14 & 28
April 11 & 25

Luscher Farm
Thursdays 5-7pm

November 3 & 17
December 1 & 15
January 19
February 2 & 16
March 2, 16 & 30
April 13 & 27


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

Leek Galette

Posted by Laura

Leek Galette
based on…
Leek & Olive Tart, from Fields of Green
Leek & Goat Cheese Galette, from Fields of Green

This recipe is actually a combination of the two I’ve listed. It may sound a bit complicated and take some time the first go-around, but after making it once I think you’ll find it quick and easy and versatile. It’s basically a tasty leek or onion filling that can be varied based on what you have in the fridge, surrounded by a giant free form pie crust.

3-6 leeks, including a bit of the green part
8-10 Nicoise or Kalamaa olives, chopped
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)

Thinly slice and wash the leeks. Saute leeks in butter or olive oil for 5-10 min then add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until leeks are tender- about 5-10 min more. .Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley.
Preheat the oven to 400. Roll out the dough for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Galette Dough
From Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.
To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.

In Your Share (Week of Jan 16th)

Posted by Laura

We are so glad to be back in action after all this SNOWY winter weather! Having to reschedule pickup so many times during the winter is unprecedented and I hope that we don’t ever have to do it again. The good news is that the forecast is now for MELTING and rain this week so we are planning to go ahead with the CSA pickups…

TUES. SE PORTLAND CSA PICKUP IS RESCHEDULED FOR FRIDAY (1/20), 5-7pm

THURS. LUSCHER FARM CSA PICUP IS GOING FORWARD AS SCHEDULED (1/19), 5-7pm

Amazing recipes for roots crops, leeks and everything else in your share 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: Sweet winter beetroot makes a lovely Borscht or Raw Salad with Apples
  • Carrots: What could be better than sweet winter carrots : )
  • Garlic: Our longest storing varieties – Music & Chesnook.
  • Kale: This beautiful dark red curly kale did the best out of all our kale varieties through the snow & ice.  It is sweet from the cold and can be used raw or sautéed.
  • Kohlrabi: I tend to eat this raw as a tasty sweet snack with or without some kind of dip, humus, etc. If you’re ready to branch out from that then head over to the Cook With What You Have site where you’ll find over 20 tried & true & tasty kohlrabi recipes!
  • Leeks: We tried to harvest these during a break in the weather last week. The ground was thawed on top, but still frozen down below and the leeks would just break off as if the whole stalk was an popsicle – which it basically was. Obviously that harvest was a bust! But we’re happy to report that the ground and the leeks are now fully thawed and the latest attempt at harvest was muddy, but successful.
  • Red Potatoes: Good roasted or boiled.
  • Butternut & Gill’s Golden Pippin Squash: These are some of my favorite squash. The butternut makes wonderful soup or can be roasted. The Gill’s is single serving size – just cut them in half, remove seeds, and bake, cut side down in the oven until the top is soft and the bottom is starting to caramelize. Then try any of these fresh new ideas for roasted winter squash.

Coming soon… Melting snow and hopefully not too much flooding!

In Your Share (Dec 12th edition)

Posted by Laura

escarole-jpgWe have been patiently (or impatiently!) waiting for this beautiful escarole, Coral, to grow through the fall and winter. It is a slow grower and requires a good freeze to sweeten up. This year the fall was wet – remember the October deluge – but not very cold. Finally last week we had our first real freezing temperatures and could start picking. These greens are such a treat! They are often mistaken for lettuce and while they are quite tender and sweet they also have a much more complex flavor. I like them in salad and they hold up well to cooking. Check out the recipes below.

Amazing recipes for winter squash and everything else in your share 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: Sweet winter beetroot makes a lovely Borscht or Raw Salad with Apples
  • Brussels Sprouts: One of my favorite things to do is mix the sprouts with a little salt & olive oil and roast them under the broiler. Make sure and stir several times and turn the pan around so they all cook evenly. Doing it this way they are nicely carmelized on the outside but never overcooked. I also love Gnocchi & Sprouts with Pesto.
  • Carrots: What could be better than sweet winter carrots : )
  • Garlic: Nice little heads this week from a variety we call Persephone because we got the original seed years ago from Persephone Farm in Lebanon, OR. Jeff & Elanor run the farm and have been good friends and generous farming mentors to us over the years. When we bought the seed from them, they weren’t sure what type of garlic this was so we decided to just name the mystery variety after them.
  • Escarole: This variety, Coral, is one of my favorite winter greens from local rock star seed breeder Frank Morton at Wild Garden Seeds. The complex flavor is a nice balance of sweet and bitter. I like it in salad or one of dozens of great escarole recipes at Cook With What You Have.
  • Kale: Red Ursa is the variety this week and it makes a nice raw kale salad or can be sautéed. Stems are very sweet and tender too!
  • Parsley: My husband made an amazing clam linguini with this italian flat leaf parsley last week. And don’t forget to put the stems in your soup stock!
  • Yellow Potatoes: Mashed, boiled or roasted these are great little potatoes. 
  • Delicata Squash & Pie Pumpkins: Delicata are among the sweetest of all winter squash and are often compared in flavor to a sweet potato. Cut them in half length wise, remove seeds, and bake, cut side down in the oven until the top is soft and the bottom is starting to caramelize. Or cut them the other direction and make Squash Rings. If pumpkin pie NOT from a can is on your holiday menu you should definitely try my Grandmothers recipe. These pumpkins also make great squash soup and pumpkin muffins.

Coming soon… Winter Solstice!

In Your Share (Nov 28th edition)

Posted by Laura

Version 2This week in your share you’ll find one of my favorite little squash! Gill’s Golden Pippin is a super tasty single serving size acorn type squash with a great local story. It was developed in the mid-twentieth century by the Gill Brothers Seed Co in Portland and featured prominently in their catalogs in the 1960’s. Not sure why it fell out of favor, but happily interest in this amazing little variety has revived – thanks in part to our friends at Adaptive Seeds who, in addition to producing seed have been singing it’s praises in their catalog. So glad they convinced us to start growing it again!

Amazing recipes for winter squash and everything else in your share 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…

  • Brussel Sprout Tops: Use these like you would a tender baby collard bunch.
  • Red Cabbage: Makes a festive holiday slaw.
  • Celery: This may be slightly stronger flavored than the celery that you are used to so taste a bit before you put it out with the peanut butter : ) Leaves and stems are perfect for cooking – makes a great addition to stuffing, soups & au gratin potatoes.
  • Celery Root (Celeriac): Peel the outer layer off and use the tender center for celery root remoulade or roast them with other root veggies or sauté and add to soup.
  • Collard Greens: These are traditionally cooked for a LONG time with a ham hock and they are quite tasty that way! This time of year they are also tender enough for salad if you cut them into a fine chiffonade.
  • Fennel: Last bulbs of the season.
  • Garlic: Nice little heads this week from a variety we call Persephone because we got the original seed years ago from Persephone Farm in Lebanon, OR. Jeff & Elanor run the farm and have been good friends and generous farming mentors to us over the years. When we bought the seed from them, they weren’t sure what type of garlic this was so we decided to just name the mystery variety after them : )
  • Kohlrabi: Make sure and peel the outer layer of skin off then enjoy the sweet crunchy center. I  usually eat these raw with dip or grated into salad but they also work well roasted with potatoes & garlic.
  • Leeks: Love the winter leeks! Use the tender white part like an onion and the greens make amazing soup stock.
  • Red Potatoes: I’m roasting red potatoes with… garlic, fennel, celeriac and maybe even some kohlrabi.
  • Gill’s Golden Pippin Squash: Adorable single serving size acorn type with a sweet nutty flavor.

Coming soon… Sweet Winter Carrots!

In Your Share (Nov 14th edition)

Posted by Laura

pumpkin_colorI’m excited about pumpkin pie! And all the rest of the fabulous foods that make Thanksgiving one of my favorite holidays. In Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants by Robin Wall Kimmerer, she devotes a whole chapter to The Honorable Harvest. Her stories are mostly about collecting wild foods but the ethical code she describes hold true for farming (and other endeavors) as well. When she was growing up… “the guidelines for the Honorable Harvest are not written down, or even spoken of consistently as a whole – they are reinforced in all acts of daily life.” Even though there is no list, based on all her experience she begins to write some of the tenants down. The ones that rang true for me include:

Know the ways of the ones who take care of you, so that you may take care of them.
This makes me think of the earthworms, and what we need to know about their life cycle in order to take care of them so they can continue to help us. Less tillage = happier worms.

Harvest in a way that mimimizes harm.
This affirms our commitment not to drive out into our muddy fields to harvest this time of year because of the damage that would do to our soil. It’s definitely harder for the people, but better for the planet.

Use it respectfully. Never waste what you have taken.
This is the reason I was up too late last night making applesauce before the fruit my neighbor gave me went bad. And when all else fails we make compost so it goes back to feed the soil.

Share.
It is the reason I love the CSA model – for the shared commitment we make to each other and for the ongoing conversations we share which continue to inspire us together to make honorable choices about food & farming & life.

Give thanks for what you have been given. Give a gift, in reciprocity for what you have taken.
I am thankful for good food & friends & family. And I’m bringing gifts of food (of course!) and compassion. Hope you also have lots to give thanks for during this holiday season!

Amazing recipes for everything in your Thanksgiving share 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…

  • Brussel Sprouts: One of my favorite things to do is mix the sprouts with a little salt & olive oil and roast them under the broiler. Make sure and stir several times and turn the pan around so they all cook evenly. Doing it this way they are nicely carmelized on the outside but never overcooked. I also love Gnocchi & Sprouts with Pesto.
  • Red Cabbage: Makes a festive holiday slaw.
  • Carrots: Yum!
  • Celery: This may be slightly stronger flavored than the celery that you are used to so taste a bit before you put it out with the peanut butter : ) Leaves and stems are perfect for cooking – makes a great addition to stuffing, soups & au gratin potatoes.
  • Garlic: The garlic we harvested this summer has been drying in the barn for the last 4 months. We finally had a few rainy days to get it cleaned up and sorted. The bounty is clear – many big beautiful heads of Chesnok & Music.
  • Tuscan Kale: Love these dark green skinny savoyed leaves of the kale with many names… Dinosaur, Black, Toscano. It is tasty no matter what you call it! Holds up well in cooked dishes and also makes a great raw kale salad.
  • Parsley: Flat leaf Italian parsley 
  • Yellow Nicola Potatoes: Golden skin & golden flesh – these are great for roasting and mashing. Also, if you are eating fewer carbs this is a good potato as it rates lower on the glycemic index than most.
  • Delicata Squash & Pie Pumpkins: Delicata are among the sweetest of all winter squash and are often compared in flavor to a sweet potato. Cut them in half length wise, remove seeds, and bake, cut side down in the oven until the top is soft and the bottom is starting to caramelize. Or cut them the other direction and make Squash Rings. If pumpkin pie NOT from a can is on your holiday menu you should definitely try my Grandmothers recipe. These pumpkins also make great squash soup and pumpkin muffins.
  • Shallots: I’m a big fan of shallots – they have such a nice delicate flavor. They usually store for months, but ours had a stressed out start because they got the wrong potting soil and never quite recovered. We’re giving out lots in the share so you’ll have plenty and if you find a bad spot just cut out around it and use the rest.

Coming soon… Lovely Leeks!

Winter share starts tomorrow!

Posted by Laura

47th Avenue Farm winter CSA share

We’ve been dreaming about sweet winter carrots, purple sprouting broccoli, heirloom winter squash, and a whole lot more, so we couldn’t be more excited our tasty winter/spring share is starting this week!

In fact, the first pickup for SE is tomorrow, Tuesday, November 1st! If you haven’t signed up yet, there’s still time because it’s super easy: just fill out the form below and bring a check to tomorrow’s pickup:



SE PORTLAND SIGN UP FORM:

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… and 24 weeks (across 12 pickups) of delicious winter and spring produce will be yours!

And by the way, if you live in the Lake Oswego area and would prefer to pick up at the historic Luscher Farm, that’s easy, too: learn more here or just sign up here and join us for pickup on Thursday.

Last Summer Share (Oct 24th edition)

Posted by Laura

delicatasquash1-1000pxThanks so much to all our summer members for joining us!! We have a festive final share for you filled with fun fall treats including Delicata squash, carrots, and purple potatoes.

Amazing recipes for Delicata Squash 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…

  • Carrots: We’ve grown this Hercules variety for a few years and find it quite sturdy & sweet. Hope you enjoy it!
  • Cauliflower: Put the florettes under the broiler, cut in rounds & make cauliflower “steak” on the grill, make soup, or pickles, or – one of my personal favorites – try a cauliflower curry pizza! It sounds a bit unusual, but it is always a big hit!  I sauté a red onion in olive oil then add cauliflower and curry powder. Next, lay out the pizza dough, brush it with olive oil, add the cauliflower topping, put some mozzarella on top and bake. Simple and tasty!
  • Garlic: The garlic we harvested this summer has been drying in the barn for the last 4 months. We finally had a few rainy days to get it cleaned up and sorted. The bounty is clear – many big beautiful heads of Chesnok & Music. There’s going to be lots of good garlic in the winter share!
  • Kale: Big lovely leaves of Red Ursa Kale.
  • Onions: Several kinds in the share this week from Candy to Red Tropea.
  • Parsley: Flat leaf Italian parsley 
  • Mixed Anaheim & Poblano Peppers: The last of the season.
  • Purple Potatoes: Purple on the outside and on the inside too! This variety, Purple Majesty, is high in anthocyanin, an antioxidant, and makes great fries. Eat it soon as it only lasts for a little while in storage.
  • Delicata Squash: These are among the sweetest of all winter squash and are often compared in flavor to a sweet potato. Cut them in half length wise, remove seeds, and bake, cut side down in the oven until the top is soft and the bottom is starting to caramelize. Or cut them the other direction and make Squash Rings.

Coming soon… Winter CSA!

In Your Share (Oct 17th edition)

Posted by Laura

broccoli_colorFall crops are here – beautiful broccoli, cauliflower and romanesco! As many folks know these are all in the brassica family and are famous for their health benefits. As if not more important – this time of year these crops taste amazing!! For Slow Food Fast – just cut up the heads into bite size pieces, toss with nothing more than salt and olive oil and put it under the broiler. They are ready as soon as the edges start to caramelize – yum!

Happy to report that we got all the storage crops in and cover crops planted before the rains began! That said, there’s always plenty to do at the farm. This week we are finishing up the garlic planting and starting to drain irrigation pipes so we can winterize the system. In the winter it is too wet to drive out into the fields so everything take a little longer. That said, it’s a nice change of pace from the hectic craziness of summer.

The big storm that was forecast weekend never really happened, but we did have some high winds and a bit of hail. Winter is on it’s way! And if you want to keep getting great produce then we hope you’ll join our WINTER CSA!!  Summer share runs through the end of October. Winter share starts the first week in November and runs through April. Hope you can join us!

Amazing recipes for broccoli, cauliflower, romanesco 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…

  • Broccoli: It doesn’t need much introduction – yum!
  • Cauliflower: Put the florettes under the broiler, cut in rounds & make cauliflower “steak” on the grill, make soup or – one of my personal favorites – try a cauliflower curry pizza! It sounds a bit unusual, but it is always a big hit!  I sauté a red onion in olive oil then add cauliflower and curry powder. Next, lay out the pizza dough, brush it with olive oil, add the cauliflower topping, put some mozzarella on top and bake. Simple and tasty!
  • Lettuce Heads: We were happy that these made it through the hail storm!
  • Red Tropea Onions: An Italian heirloom from the coast south of Venice, these have a distinctive elongated shape and slightly sweet flavor.
  • Mixed Sweet Peppers: Probably the last of the season – choose from Jimmy Nardello, Gatherers Gold, & Stocky Red Roaster.
  • Hot Peppers: A few jalapeño, black czech and bulgarian carrot to liven up your winter soups & stews!
  • Romanesco: Possibly the most weirdly beautiful vegetable in the world aka the fractal cauliflower. Use the florets raw or cooked just like you would a regular cauliflower.
  • Hakuri Turnip: No greens this week – the hailstorm did them in, but the roots are incredibly sweet & crunchy!

Coming soon… Winter CSA!