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 22nd season! – you pick up a bag or more of bounty every week for less than $3.75 a day for a half share, or $6.82 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 summer of delicious, responsibly farmed produce is happening soon – 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:

October 30
November 13
December 4 & 18
January 8 & 22
February 5 & 19
March 5 & 19
April 2 & 16

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

November 1 & 15
December 6 & 20
January 10 & 24
February 7 & 21
March 7 & 21
April 4 & 18


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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Books we like

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FARM NEWS, NOTES AND (AGRI)CULTURE

Our Veggies are on TV!

Posted by Laura

Check out this great interview with Katherine Deumling from Cook With What You Have using OUR VEGGIES on KATU TV. The host of the show was obviously impressed with (and surprised  by!) how sweet our winter kohlrabi is. Of course, our CSA members are not surprised at all – they know that our frost-kissed winter produce is always delicious.

Katherine Deumling

In Your Share (Week of Feb 18th, 2019)

Posted by Laura

Time for tasty winter carrots! They were ready to go for the last CSA pickup but it was impossible to dig them out of the frozen ground during the snowpocalypse. All that cold weather may have been challenging for us, but it makes the winter veggies – like carrots – even sweeter.

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 password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Brussel Sprouts: Perhaps you’re getting tired of my favorite One Pot Wonder with brussel sprouts, pesto and gnocchi? If so, then check out CWWYH’s new website!! There you’ll find at least 2 dozen tasty recipes for sprouts.
  • Carrots: Yum!!!
  • Celery Root: These are great with potatoes and can be roasted, mashed, or fried into chips. Try some of the ideas here and check out more than two dozen recipes for celery root/celeriac at Cook With What You Have
  • Collard Greens: Try these in salad, soups or braised. This recipe for Collard & Pickled Apple Salad is one of my favorites.
  • 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 2018 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 2019 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 : )
  • Popcorn: The Amish Butter is back! If you love real popcorn with real flavor then you are in for a treat. We were first introduced to this variety by Anthony & Carol Boutard at Ayers Creek Farm. The seed is now available from Uprising and it is a surprisingly versatile variety – it 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. Here is my favorite stovetop recipe for popcorn.
  • Potatoes: Tasty purple skinned Harvest Moon has golden yellow flesh and is great roasted or mashed with celeriac.
  • Red Dutch Shallots: These small bulbs have a rosy-brown skin and pale pink interior. The skins are easy to peel and they are generally milder than most onions. They can be sautéed and used just like an onion, or try something special like this Braised Shallots or Pok Pok’s Crispy Fried Shallot topping.
  • Winter Squash: Assorted varieties to choose from this week… “Angel Hair” spaghetti, “Doran Round” butternut, and “Winter Sweet.” These are all tasty little squash! The spaghetti is self explanatory and goes well with pasta sauce. The Doran Round is a Dutch butternut that has a sweet smooth texture and stores longer than a traditional butternut. And Winter Sweet is a lovely round grey-green squash that has a sweet flakey texture with nice depth of flavor.

Coming soon… Purple Sprouting Broccoli!! 

Race & Equity in Farming

Posted by Laura

I’ve been on quite a journey the last few years learning about race & equity issues including formal trainings with CEI, my own reading, and conversations with white friends & allies. Only recently have I had the opportunity to bring that lens to my farming community. It was great to meet so many POC farmers last week at the Farming While Black panel discussion event. Looking forward to continuing the conversations we started there and hopefully finding some opportunities to collaborate. Just thought I’d post a few resources that have been helpful to me in case folks are interested in learning more…

Books:

  • Waking Up White, Debbie Irving
  • Mindful of Race, Ruth King
  • White Fragility, Robin DiAngelo
  • The New Jim Crow, Michelle Alexander

 

Farming & Food Justice

 

Lots more to learn! Look forward to updating the list on a regular basis!!

 

In Your Share (Week of Feb 4th, 2019)

Posted by Laura


Some folks had a snow day this week, but not your farmers! We harvested a few things ahead of the storm, braved the icy roads this morning, and washed all the veggies outside with 33 degree water. And it was uphill both ways : ) Just kidding on the last one, but serious about the rest. If you see the farm crew at pickup tonight give them an extra high five. Winter farming is not for the faint of heart and they busted it out this week!

Lots more veggies to come this season so let your friends know that they can still sign up for a prorated Winter/Spring CSA Share.

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 password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Brussel Sprouts: Perhaps you’re getting tired of me mentioning my favorite One Pot Wonder with brussel sprouts, pesto and gnocchi? If so, then check out CWWYH’s new website!! There you’ll find at least 2 dozen tasty recipes for sprouts.
  • Cabbage, Savoy: Beautiful wrinkly crinkly leaved savoy cabbages in your share this week. This is my favorite cabbage to use for Roasted Cabbage Wedges. Since it is not a super tight head, more of the leaves are exposed to the heat and get carmelized easier. Yum!
  • Brassica Medley: Love those dark winter greens! We’ve harvested several varieties of kale & kale tops this week for you to chose from.
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
  • Onions, Red: I first made this quick pickle to put on tacos, but now I use it on everything from salads to roasted veggies. The recipe is super simple to make and I love how it brightens up the flavor of rich winter foods.
  • Potatoes: Tasty yellow Nicola is great roasted or mashed with turnips.
  • Radish, Black Spanish: This can be cut into chunks and roasted with other roots, or thinly sliced into coins and baked with olive oil.
  • Turnips, Purple Top: This is a turnip your grandmother would recognize! Good roasted & mashed. Also good Au Gratin with potatoes and/or winter squash.
  • Winter Squash: The tried and true butternut squash : )

Coming soon… Purple Sprouting Broccoli!! 

In Your Share, Dec 17th 2018 edition

Posted by Laura

Amazing holiday recipes – from the most elaborate to super simple – 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!

Happy Holidays and look forward to seeing everyone in the New Year!!

This week your share may include…

  • Brussel Sprouts: These are tall stalks of sprouts! And they come with a little disclaimer… Sprouts are one of the most difficult veggies to grow. This year, the plants were big and beautiful, but the sprouts definitely sustained some damage. Luckily, looks aren’t everything! Pop the sprouts off the stalk and peel a few layers off and they’ll be good to go. Sprouts are great roasted or shaved thin into salad. And I always have to include this super simple recipe for them with Gnocchi & Pesto.
  • Celeriac: is a cousin to the more familiar celery plant and has a similar flavor but distinctly different texture. I love it in vegetable soup or hardier stews and one of my favorite winter salads is this Remoulade from David Lebovitz. Or check out any of the two dozen recipes for celeriac at Cook With What You Have.
  • Mixed Chicory – Sugarloaf & Chioggia di Variegata: I love these complex chicory flavor in salads with strong dressings – think blue cheese crumbles, anchovies or bright lemon vinaigrette with garlic. If you sauté the greens the flavor is much more mellow which can also be nice.
  • Collards: Love those dark winter greens! I usually just chop and sauté, but these Citrus Collard Greens are a nice way to dress them up for the holidays.
  • Garlic: More often than not, dinner at our house starts with some onions & garlic sautéd in olive oil and then we decide what direction to go from there… they’re good with roasted roots or cook up a big bunch of greens and put poached eggs on top. So many delicious options!
  • Kohlrabi: My favorite way to eat this is raw. Cut the skin off, chop into finger sized sticks and grab your favorite dip. Also makes a nice addition to winter root roasts.
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a Leek Galette.
  • Red Potatoes: These ‘Desiree Red’ potatoes are great roasted with rosemary – super simple and so good.
  • Red Onions: Yum!
  • Pie Pumpkins: Did I mention My Grandmother’s Pumpkin Pie Recipe? These also make a great quick bread or pumpkin muffins.
  • Winter Squash: Delicata can be cut in half lengthwise and roasted in the oven cut side down until soft – about 30 min. I also like to make Squash Rings.

Coming soon… Happy New Year!! 

Try It Out Holiday Share!!

Posted by Laura

We’re excited to offer a special one-time Try It Out Holiday 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 Holiday table – this is for you!

Just $50 buys you a feast of local, sustainably farmed and delicious vegetables including Delicata Squash, Variegated Chicory, Leeks, Brussels Sprouts, Red Potatoes, Sugar Pie Pumpkins, Collard Greens and a lot more.

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

  • Sign up by Tuesday, Dec 18th at 10am to guarantee your place.
  • Come get your veggies on Tuesday Dec 18th from 5-7pm at 6632 SE 47th Ave, Portland
  • All the details are HERE!

 

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

  • Sign up by Thursday, December 20th at 10am to guarantee your place.
  • Come get your veggies on Thursday December 20th 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!

In Your Share, Week of Dec 3rd, 2018

Posted by Laura

Winter greens are soooo good! This week you’ll find both chicory and kale in the share. Once the temperature drops below freezing, many plants turn starches in the plant tissue into sugars. This acts as an antifreeze for the plant and is one of the many reasons that winter veggies are extra sweet and tasty!!

Lots more great winter veggies to come this season so let your friends know that they can still sign up for a prorated Winter/Spring CSA Share.

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 password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Cooking Carrots: These are BIG so I’m recommending you should use them for cooking, baking or juicing. But they are also very sweet, so I’ve been known to eat them raw as well.
  • Chicory, Sugarloaf & Chioggia: I love these complex chicory flavor in salads with strong dressings – think blue cheese crumbles, anchovies or bright lemon vinaigrette with garlic. If you sauté the greens the flavor is much more mellow which can also be nice.
  • Garlic: More often than not, dinner at our house starts with some onions & garlic sautéd in olive oil and then we decide what direction to go from there… they’re good with roasted roots or cook up a big bunch of greens and put poached eggs on top. So many delicious options!
  • Kale: Love those dark winter greens! I usually just chop and sauté, but this Kale Salad is my original favorite and still amazing.
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
  • Potatoes: We’ve been growing this variety of ‘Harvest Moon’ potatoes for several years now. It is had a pretty purple skin, and buttery yellow flesh. These potatoes are very versatile and can be mashed, roasted, baked, boiled, or fried.
  • Turnips, Hakurei: More tasty salad turnips this week. Don’t forget to cook the greens too!
  • Radish, Watermelon: These BIG round radish are related to the daikon and have a white skin and shocking pink interior. They have mild radish flavor and their healthy  attributes are aclaimed across many cultures.
  • Winter Squash: This is the first  year we have grown this deeply ribbed and bumpy little Black Futsu. According to our friends at Uprising Seed it “has a very smooth, fine grained flesh and a fruity flavor at harvest that lends itself to thinly sliced raw or pickled preparations. The fruitiness takes on a nutty depth in storage, and is excellent roasted in wedges or battered and fried as tempura. With its very edible thin skin, it doesn’t require peeling.” You can see why it peaked our interest! And it is just as tasty as they say!!

Coming soon… Holiday Share!! 

In Your Share, Week of Nov 12th, 2018

Posted by Laura

Thanksgiving is one of my favorite holidays… I love all my family traditions – old and new – and all the great food! Our traditions have evolved over the years… I grew up loving sweet potatoes with marshmallow and now usually make Delicata Squash Rings. I don’t remember ever eating kale, collards or chicory, but now those are ubiquitious – in week day meals and on holidays. And since we don’t grow giant russest potatoes, I’ve switched from mashed to roasted potatoes. I also grew up with canned pumpkin and when I first started farming my family was perplexed by the sugar pie pumpkin I brought home for the holidays. We had to dig deep through my grandmothers old cookbooks to find a recipe, but we did find one and I still use it every Thanksgiving. Hardly need turkey with all these tasty treats. Hope you and your family have a happy & delicious holiday!

Lots more great winter veggies to come this season so let your friends know that they can still sign up for a prorated Winter/Spring CSA Share.

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 password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Brussel Sprouts: Tall stalks of sprouts! These are one of the most difficult veggies to grow. This year, the plants were big and beautiful, but the sprouts definitely sustained some damage. Luckily, looks aren’t everything! Pop the sprouts off the stalk and peel a few layers off and they’ll be good to go. Sprouts are great roasted or shaved thin into salad. And I always have to include this super simple recipe for them with Gnocchi & Pesto.
  • Carrots: So sweet that most of them get eaten raw! If you have some left, try roasted turnip & carrot – I like a super simple prep with just olive oil, salt and pepper.
  • Cooking Celery: Perfect for stuffing! It doesn’t have to be cooked, but this celery has a slightly stronger flavor than the store bought stuff so try it before you dip it in the peanut butter. May be better suited to a Chopped Salad or soup.
  • Collard Greens: Love those dark winter greens! I usually just chop and sauté, but this Salad with Pickled Apple is amazing.
  • Sugarloaf Chicory: I love these complex chicory flavor in salads with strong dressings – think blue cheese crumbles, anchovies or bright lemon vinaigrette with garlic. If you sauté the greens the flavor is much more mellow which can also be nice.
  • Yellow Onions: A staple.
  • Garlic: More often than not, dinner at our house starts with some onions & garlic sautéd in olive oil and then we decide what direction to go from there… maybe roast some some peppers and put that over pasta, or cook up a big bunch of greens and put poached eggs on top. So many delicious options!
  • Hot Peppers: A mix of Jalapeño and Czech Black.
  • Potatoes: We’ve been growing this variety of ‘Nicola’ potatoes for many years. Grab some on the larger size if you want to mash them – with turnips would be especially tasty! Or smaller ones are perfect for roasting
  • Pie Pumpkins: Did I mention My Grandmother’s Pumpkin Pie Recipe?
  • Winter Squash: Delicata can be cut in half lengthwise and roasted in the oven cut side down until soft – about 30 min. I like to make Squash Rings too.
  • Roma Tomatoes: Can you believe it? Tomatoes in November don’t have all the flavor of a summer tomato, but they’re still a tasty little treat!
  • Turnips: These are the real deal! Purple top turnips are an old school, pre-1880’s heirloom. The name describes them quite well – the roots are white with a striking purple shawl on top. If you grew up traumatized by stinky overcooked turnips – I’d encourage you to give them another try. Start by roasting or sautéing these because when you caramelize turnips, the sweetness shines through. They are also great mashed with potatoes and adventurous cooks might also want to try some Turnip Pickles.

Coming soon… winter frost kissed veggies!!