Laura Masterson and Patty at 47th Avenue Farm (photo by Matt Giraud)Let nature set your table with fresh and delicious produce, locally farmed in tune with the seasons. With our CSA – now in its 24th season! – you pick up a bag or more of bounty every week for less than $4.15 a day for a half share, or $7.50 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 bountiful winter of delicious, responsibly farmed produce could be yours – sign up today!

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:

November 3 & 17
December 1 & 15
January 5 & 19
February 2 & 16
March 2, 16 & 30
April 13

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

November 5 & 19
December 3 & 17
January 7 & 21
February 4 & 18
March 4 & 18
April 1 & 15

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.

SNAP logo

Books we like



Vote Laura Masterson for EMSWCD, Zone 2

Posted by Laura

If you share my desire to improve EQUITY, mitigate CLIMATE CHANGE, and advocate for SUSTAINABLE AG please vote for me!!

Laura Masterson for EMSWCD Zone 2 position for 2021-2024

I’m also endorsing…

Rick Till for EMSWCD At Large Position 1

Jasmine Zimmer-Stucky for EMSWCD At Large Position 2

I’m excited to be running again for the Board of Directors at East Multnomah Soil & Water Conservation District (EMSWCD). This is a unit of local government serving Northwest Oregon’s Multnomah County east of the Willamette River. We work entirely on a voluntary, non-regulatory basis. All of our work is geared toward keeping water clean, conserving water and keeping soil healthy.

Historically, the Soil & Water Conservation Districts were formed after the dust bowl in the 1930’s with the mission of protecting and improving soil and water resources across the country. I got involved with EMSWCD in 2007. At the time, they were one of the few organizations working at the intersection of the two things I am most passionate about – farming and conservation.

I started my organic farm business, the 47th Ave Farm, in 1996 & have always been a strong advocate to improve soil & water quality. Over the past 24 yrs I’ve served on the State Board of Ag, Oregon Watershed Enhancement Board & other government, business & non-profit boards to help shape a healthier future for the region. 

Clean water & quality soil are key to organic farming. Here at the 47th Ave Farm, we use cover crops, hedgerows, crop rotation & draft horses enhance habitat, improve soil health & protect water quality. On the ODA board, I chaired the Land Use Committee & worked on farmland conservation issues around the state.

Some key accomplishments during my tenure at EMSWCD – planting over 400,000 natives with StreamCare & starting Headwaters Incubator Farm to train the next generation of sustainable farmers. I’ve spent my most recent term focused on equity & diversity to improve the District’s ability to serve historically disadvantaged communities. This term at the District, I plan to continue to continue our work on sustainable farming & watershed restoration. This historical work is extremely important, and changes may be needed to address two critical issues: Racial Equity & Climate Change.

If re-elected, I have two main goals for my upcoming term…

  • Review all the programs at EMSWCD through an equity lens. Oregon’s history of legislating black exclusion laws and supporting white supremacist groups has significantly impacted the ability of BIPOC groups to access farmland. I also believe strongly that all the programs can be improved to better serve historically disadvantaged groups in the District.
  • Review all programs at EMSWCD to improve our ability to mitigate Climate Change. The riparian restoration work done during my tenure has been incredible, and shading streams to reduce erosion & lower water temperature will continue to be critical work. In addition, I think we have the opportunity to be even more strategic and focus resources on other important aspects of climate change including carbon sequestration & fire prevention.


Thank you for your support!!


Laura on OPB’s Think Out Loud

Posted by Matt

OPB's Think Out LoudLaura was on OPB’s Think Out Loud the other day, sharing her insights on farming during the pandemic. One of the most interesting: while restaurant sales have all but disappeared, CSA sales are up. “People started worrying about where their food was coming from and wanted a trusted local source for their vegetables,” Laura says.

That and more in the episode, which you can listen to for free here. Give it a listen and let us know what you think!

Summer 2020 CSA shares now on sale!

Posted by Laura

Summer pickup at 47th Avenue Farm (photo by Matt Giraud)
You know how farming works – good food takes time to grow, so you plant well before you harvest.

That’s why we’re already hard at work on (and excited about) the 24th edition of our pioneering Summer CSA, even though our magnificent winter/spring CSA is still going strong. Multi-tasking is easy when the results taste so good!

This Special Early Bird CSA Sign Up is available for one week only!! In the spirit of CSA & as a thank you for supporting our Farm, we’re offering Summer CSA shares at last year’s prices until Feb 21st, 2020 – when they’ll scooch up a bit. Save 10% if you purchase now!

Come May 19th – our first pickup – we’ll harvest delicious treats like fresh herbs, fava beans, green garlic, and all the elements of a crisp salad. Sweet corn, heirloom tomatoes and other traditional summer crops will reach their peak (and your table!) in August and September. In the fall, hardy winter staples like Japanese tetsu squash, toscano kale, and fingerling potatoes will fill out the end-of-the-season shares. One word: yum!

So if you have the leeway to think like a farmer – acting now to reap the rewards in a couple of months – sign up today and save yourself some money on Portland’s most delicious CSA. It’s going to be amazing!

In Your Share (Feb 3rd edition)

Posted by Laura

We’ve had a relatively mild winter so it should not be too surprising that the raab has arrived ahead of schedule. This week you’ll see beautiful and tender little kale tips in your share. Likely the next pickup will include collard raab. As many of you know, these delicious treats are part of the brassica family. They are both biennials which we plant in the fall & we harvest leaves through the winter. When some combination of warmth and day length convince the plant it is time to start it’s reproductive cycle, then we are blessed with tiny flower buds aka raab. Yum!

Amazing recipes for everything in your share are available to members at our website and at  Cook With What You Have. If you joined our Winter CSA you will find your access key in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Black Spanish Radish: These make great roasted coins or chips. You can also roast them with other root veggies like carrots & potatoes. And you’ll find almost  2 dozen tasty recipes at the Cook With What You Have website.
  • Carrots: Yum!!!
  • Tuscan Kale Raab: This is one of my favorite spring treats! The kale plants have been producing leaves all winter and then some combination of increasing day length & warmer temperatures convinces it to start make little flower buds aka raab. The small ones are tasty roasted or sautéed whole. Or chop them all up for use in raw salads.
  • Kohlrabi: These have delicious sweet crunchy flavor. I eat most of mine raw with dips like humus – or ranch dressing : ) They also roast well with other root veggies like carrot & potatoes. There are almost 30 excellent recipes for kohlrabi at Cook With What You Have
  • Onions: I used to take the yellow onions for granted. A basic, ubiquitous, staple crop that is relatively easy to grow and nothing to get excited about. Well, maybe not! Though many varieties look similar on the outside, agronomic qualities like disease resistance, productivity, flavor, and long storageability can vary widely. Since my favorite yellow onion, Copra, disappeared from the market a few years ago it has been very challenging to find a replacement that has all those good qualities. In 2019 we grew two different onions, hoping that one of them would successfully replace Copra. The variety recommended by most seed companies is Patterson and a locally developed open pollinated variety is called Newberg. We’re growing both again for the 2020 season then we’ll hopefully have a winner. Continually testing new crops and varieties is an important part of bringing you the best veggies possible : )
  • Potatoes: This Red Desiree variety is very versatile and can be roasted, pan fried or mashed.
  • Winter Squash: Marina di Chioggia is a delicious Italian heirloom squash grown by the Venetians since the 1600’s. It has sweet, dry, flakey, flesh that is easy to use in many ways from mashed to muffins. Learn more about the history & culinary uses of this strangely beautiful squash here.

Coming soon… Purple Sprouting Broccoli!! 

Marina di Chioggia Winter Squash

Posted by Laura

“…an historic relic and a culinary treasure.”

So says William Woys Weaver in his classic book, 100 Vegetables and Where They Came From. The Zucca Marina di Chioggia (zooka ma-REE-na dee Kee-OH-ja), also known as Chioggia Sea Pumpkin, was developed by the Venetians starting in the 1600’s. Squash were originally brought from the Americas to Europe and it didn’t take long for the Italians to adopt them as their own. Several variations exist including a smooth squash and this famously warty one that we’ve grown.

This beauty of a squash is still served on the canals of Venice, grilled with olive oil by the bargemen and served as a whole wedge. A sweet and savory delight, for sure! Its meaty and sweet texture has also made this pumpkin popular as a filling for ravioli and for making gnocchi.

Chioggia, an especially fertile vegetable growing region just southwest of Venice, is also famous for the radicchio and candy striped beet that bear it’s name.


Our Special Thanksgiving CSA Share – Try It Out!

Posted by Laura

Winter Vegetable Basket – 47th Avenue Farm CSA

We’re excited to offer a special one-time Try It Out Thanksgiving Sampler Share! If you’ve been wanting to give our CSA a try before signing up for an entire season – and you want ingredients for an amazing Thanksgiving table – this is for you!

Just $55 buys you a feast of local, sustainably farmed and delicious vegetables including Delicata Squash, Lovely Leeks, Brussels Sprouts, Yellow Potatoes, Sugar Pie Pumpkins, Madeley Kale and a lot more.

To Pre-Order a Thanksgiving Share at our SE Portland site:

  • Sign up by Monday, November 18th at 5pm to guarantee your place.
  • Come get your veggies on Tuesday November 19th from 5-7pm at 6632 SE 47th Ave, Portland
  • All the details are HERE!


To Pre-Order a Thanksgiving Share at our Lake Oswego/Luscher Farm site:

  • Sign up by Wednesday, November 20th at 5pm to guarantee your place.
  • Come get your veggies on Thursday November 21st from 5-7pm at Luscher Farm, 125 Rosemont Rd, West Linn
  • All the details are HERE!


There’s no obligation to sign up for the entire season, but if you find you love our CSA and do decide to join us for fresh vegetables through April, we’ll give you one of our special tote bags as a thank you!

Pro-rated CSA shares are available HERE!

In Your Share (Nov 4th edition)

Posted by Laura

Welcome to the first winter share of the season! It has been cold and clear the last week or so and those low temps make for even sweeter veggies during the winter. We think you’ll agree that everything from carrots to collards taste better this time of year : )

You’ll find recipes for sweet winter carrots, collard greens and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your NEW WINTER Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the upcoming Winter CSA so feel free to let your friends know they can still get in on the bounty – it starts in two weeks!

This week your share may include…

  • Sweet Winter Carrots: Yum!
  • Garlic: Almost every dinner at our house starts with some sautéed garlic : )
  • Celery Root: I’m a big fan of this gnarly root. I love the subtle, nutty celery flavor and the versatility. It’s great in stuffing or soup and makes one of my favorite winter salads – celery root remoulade.
  • Collard Greens: These make a tasty raw salad and also cook down beautifully. If you’re looking for inspiration there are 17 different recipes at CookWithWhatYouHave.
  • Fennel: When the bulbs are sliced raw into salads the fresh anise flavor stands out. The longer the bulbs are cooked, the more subtle the flavor becomes. Try them sautéd with onions and greens or make this Soffrito.
  • Escarole: I had fun last weekend at the annual Chicory Sagra in Seattle. Was great to be with such an enthusiastic group of farmers & chefs celebrating the grown up flavors of Italian greens. Escarole is one of the “gateway greens” since it is relatively mild and sweet compared to some other chicory cousins.  The ruffled leaves form a dense head. It can be used in salad or sautéed. Many cultures, including the Italians, cook beans & greens together. It is one of my favorite combos and you could use your escarole, carrots and garlic in this recipe: Zuppa di Scarola e Fagioli.
  • Onions: A mix this week – red, white and yellow.
  • Potatoes: Not all purple potatoes are created equal. Some varieties seem to be bred just for the striking color and don’t have good flavor. Happily the Harvest Moon has it all – pretty purple on the outside and yummy yellow on the inside. Makes a great boiled, roasted or mashed potato.
  • Winter Squash: The delicious Sweet Reba Acorn is a great size for roasting or stuffing. Cut in half they make a nice serving size squash.

Coming soon… Thanksgiving CSA bounty coming up in two weeks!!


In Your Share (Oct 21st edition)

Posted by Laura

Gill’s Golden Pippin, photo from Adaptive Seeds

Time for winter squash! This delicious little single serving size squash is a mid-century Oregon native. It was originally selected by Gill Brothers Seed Co just east of Portland. The squash is bright orange, mildly ribbed, and fabulously tasty! It is surprising to me that it is not more widely available, but I’ve only ever seen it at a few farmers markets. This lovely little squash is practically a CSA exclusive : )

You’ll find recipes for winter squash, watermelon radish and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the upcoming Winter CSA so feel free to let your friends know they can still get in on the bounty – it starts in two weeks!

This week your share may include…

  • Broccoli: The little heads are tasty but don’t forget to use the leaves & sweet tender stems too!
  • Brussel Sprout Tops: Use these like you would collard greens. Early in the fall when the brussel sprout varieties begin to mature we quickly & painlessly decapitate them. This breaks the apical dominance and encourages the sprouts to mature more uniformly. It also provides us with a lovely little cluster of greens.
  • Garlic: Yum!
  • Kohlrabi: Pretty purple and green kohlrabi are sweet and mild – add them to salad or roast them with other root veggies.
  • Leeks: Yay for fall leeks! They can be chopped up and used just like an onion. Or if you want to make something special, try this lovely Leek Gallette.
  • Parsley: Fresh & sweet, Italian parsley makes a great addition to salad, pesto, chimichurri.
  • Green Tomatoes: All sorts of good things you can be made from these end-of-the-summer green tomatoes.  Fruit that is fully green and hard makes the best fried green tomatoes. If the fruit has a light pink blush, it may ripen if left on the kitchen counter for a few days. Any kind of green tomato makes a tasty salsa verde, relish, chutney or chow chow.
  • Watermelon Radish: There just aren’t that many strikingly beautiful hot pink vegetables – this is one of the few! It is technically an heirloom daikon radish – but the flavor is relatively mild. I like to show off the color so usually use them raw. Thin round slices or coins make a nice presentation, but they are pretty no matter how you slice them. And they can also be roasted with other root veggies or used any way you’d prepare the more traditional daikon – ie. pickles or kimchi.
  • Winter Squash: The delicious little Gill’s Golden Pippin is a great size for roasting or stuffing. Cut in half they make a perfect little single serving size.

Coming soon… Winter CSA Season starts th first week of November!!