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 $3.50 a day for a half share, or $6.30 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 and spring 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

Summer Pick-Up Schedule

47th Ave Farm (SE)
Every week on
Tuesdays 5-7pm,
May 15th – Oct 23rd, 2018

Luscher Farm
Every week on
Thursdays 5-7pm,
May 17th – Oct 25th, 2018

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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FARM NEWS, NOTES AND (AGRI)CULTURE

In Your Share (Week of Oct 8th, 2018)

Posted by Laura

Time for beautiful and tasty fall cauliflower!! Regular white cauliflower is good stuff, but the purple and orange heads are even more beautiful and nutritious because they contain elevated levels of anthocyanin and beta carotene respectively. Then there is the green fractal romanesco which we love growing – and eating – just because it is so cool looking : )

You’ll find recipes for the cauliflower and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Carrots: Yum!!
  • Cauliflower: All the different varieties can be eaten raw or cooked just like regular white cauliflower. I usually roast florets or steaks in cast iron or under the broiler. Simple Italian flavors like olive oil, garlic & red pepper flakes work well or try it with asian spices like soy sauce, ginger and siriachi. No matter what you do, make sure and let the cauli cook long enough to get carmelized on the edges! This recipe is from one of my favorite Sellwood restaurants – Gino’s Cauliflower Pasta. Or try this Cauliflower Cake recipe that one of our shareholders recommended from Plenty More by Yotam Ottolenghi. Or try these variations on the popular East Indian Aloo Gobi.
  • Escarole: Yay – the winter chicory season has started! This Italian variety has slightly bitter leaves that 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 Roma Tomatoes (and Rapini) in this recipe: Zuppa di Scarola e Fagioli.
  • Italian Rapini Greens: aka Sessantina Grossa these are another traditional Italian green that is traditionally cooked but since the flavor is quite mild, I often put them in salad.
  • Kohlrabi: I usually eat these raw – just peel them and cut into bite sized chunks or make wedges for dipping into humus or your favorite sauce. They can also be roasted or sautéed or mashed with potatoes or grated into fritters/latkes/okonamiyaki.
  • Jimmy Nardello Peppers: This is definitely one of my favorite peppers – the fruit is beautiful red, thin skinned, early ripening and so sweet!! I first heard about these when I was visiting a farm in Pennsylvania at least 15 years ago. It took almost a decade for me to find the seed and start growing them. It is a traditional Italian frying pepper and this particular variety is named for the grandson of the man who brought it from Basilicata, Italy to Connecticut in the 1880’s. In addition to great flavor, I love that it is in the Slow Food Ark of Taste and has such a great story. More info about the people and the pepper can be found here.
  • Kale: This cool fall weather is great for greens!
  • Anaheim & Poblano Peppers: These are slightly spicier and way more interesting than your average green pepper : ) Try this creative variation on the classic Chile Relleno  They are traditional in chile rellenos, but there are lots of other ways to use them. Once they are roasted I often make sauce – coarsely chopped or in the food processor. Try this one with pumpkin seeds or make green harissa.
  • Tomatoes: These roma tomatoes will make a nice addition to pasta or bruschetta or the Zuppa di Scarola e Fagioli. Tomato season is definitely winding down. Hopefully we’ll have green tomatoes next week then we’ll have to wait until next summer for more. Hope you have enjoyed all the interesting and flavorful varieties this season : )
  • Winter Squash: What is the easiest way to cook this cute little single serving size Gill’s Golden Pippin? Just cut in half, lay cut side down on a baking sheet coated with a little olive oil and roast in the oven at 350 until tender. Once they are cooked you can drizzle with with a variety of oils, herbs, nuts and spices. This article has some creative ideas for roasted squash…

 

Coming Soon… The Winter CSA!!

In Your Share (Week of Oct 1st, 2018)

Posted by Laura

Love these little Pimento Peppers!! We tried some new varieties this year and both the red Liebesapfel and the orange Doe Hill are sweet and full of flavor. I also appreciate that these ripen well in our maritime climate without the use of plastic row covers. This type of agricultural plastic mulch is ultimately unsustainable, so we’re always working to use LESS plastic on the farm. It is great to have our local seed companies breeding and selecting varieties that help us do this too.

You’ll find recipes for the sweet peppers and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Carrots: Yay for summer carrots!!
  • Cauliflower: The lovely white heads have begun. Coming soon we will also have heads of orange, purple and everyone’s favorite – the weird but beautiful fractal romanesco : )
  • Fennel Bulbs: These big fennel bulbs are tasty shaved into salads or sautéed. If you head over to the Cook With What You Have website, you’ll find recipes for braised fennel with sweet peppers and this delicious soffrito.
  • Hot Peppers: Choose (in order of hotness) from Jalapeño, Czech Black and Bulgarian Carrot. The latter is a beautiful orange and similar to the heat of a serrano pepper. If you’re a hot pepper fan, then you probably already know about the Scoville Scale that rates the relative heat of all hot peppers.
  • Garlic: The name of this variety is Music and it is originally from Italy. The large cloves with beautiful pink skins are pungent but not overpowering.
  • Collard Greens: This cool fall weather is great for greens!
  • Sweet Peppers: Your choice of several types of sweet pepper this week. We have red and orange sheepnose pimento peppers and Italian roasting peppers. All types have thick walls and sweet flavor. Try them raw, sauteed or stuffed. Yum!
  • Fingerling Potatoes: This Austrian Crescent variety is MY FAVE of all the fingerlings we’ve ever grown. The potatoes are waxy and flavorful and roast up really well.
  • Tomatoes: Heirloom & slicing tomatoes are winding down for the season. Hope you have enjoyed all the interesting and flavorful varieties this summer : )

 

Coming Soon… Purple Cauliflower, Winter Squash, Leeks and The Winter CSA!!

In Your Share (Week of Aug 27th 2018)

Posted by Laura

This week we have beautiful Thai basil and cilantro in the share. Might be a good time to make some Salad Rolls or  Green Curry or Rice Noodle Salad. In addition, you will also find the makings for several variations on the salsa theme. Everyone has a favorite recipe for tomatoes, peppers & tomatillos – or try this Corn Salsa – yum!

You’ll find recipes for the herbs and salsa and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Carrots: Yay for summer carrots!!
  • Eggplant: Many diverse culinary traditions have embraced the eggplant. It features prominently in Italian, middle eastern, Thai and Indian cuisine – just to name a few. I did not grow up eating much eggplant and only became a convert in my first years of farming. My go to “recipe” for the Japanese types is to cut them lengthwise, drizzle with oil and grill on the BBQ or roast in the oven. I also really like this simple salad – Eggplant in the Moorish Style. You’ll find over 20 recipes for eggplant from many different continents at Cook With What You Have.
  • Peppers: Your choice of  Anaheim and Poblano peppers in the share this week. Both are moderately hot and can be used raw or cooked. Traditionally they are often stuffed & roasted & make great chile rellenos!
  • Herbs: Fresh herbs this week are Thai Basil & Cilantro. See above for some recipe ideas.
  • Sweet Corn: Yum!
  • Summer Squash: This recipe for Courgette Gratin from Lulu’s Provencal Table is one of my favorites. I’m also fond of adding diced & sautéed summer squash to bean chile, scrambled eggs and quesadillas.
  • Tomatillos: This cousin to the tomato is a sprawling plant with distinctive yellow and black flowers that become husk covered fruit. Cultivated since pre-Colombian times, it is used in a variety of Mexican and central american dishes. Often they are roasted for salsa verde, but can be used raw as well.
  • Tomatoes: Heirloom & slicing tomatoes are coming on strong! The HEAT this summer has caused them to have more green shoulder than usual. If you find some hard green tops on the tomato, just cut around it and eat the rest of the delicious fruit. Luckily, the plants have been very productive you’ll get plenty of tomatoes in your share! We’re always experimenting with new varieties, and in some ways it can be good to have these extreme weather events as it shows us which ones make the cut.

 

Coming Soon… More Tasty Sun Ripened Tomatoes!!

Peppers: Jimmy Nardello

Posted by Laura

This is definitely one of my favorite peppers – the fruit is beautiful red, thin skinned, early ripening and so sweet!! I first heard about these when I was visiting a farm in Pennsylvania at least 15 years ago. It took almost a decade for me to find the seed and start growing them. It is a traditional Italian frying pepper and this particular variety is named for the grandson of the man who brought to from Basilicata, Italy to Connecticut in the 1880’s. In addition to great flavor, I love that it is in the Slow Food Ark of Taste and has such a great story. More info about the people and the pepper can be found here.

In Your Share (Week of Aug. 20th 2018)

Posted by Laura

It is so great to have flowering dill this time of year! It makes a nice addition to purple potato salad, is a necessary ingredient of beet borscht and adds a lovely touch to salads.

You’ll find recipes for dill, potatoes, beets, and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Beets: If the heat wave continues, I recommend this cold beet salad. And the greens are really good too – cook them up just like chard.
  • Purple Potatoes: These beautiful Purple Majesty potatoes are purple all the way through! Great for roasting,  boiling or mashing.
  • Hot Peppers: Probably both Jalapeño & Czech black will be available this week. Both are moderately hot and can be used raw or cooked.
  • Cucumber: Slicing cukes are so good on salad this time of year! In the mix are two varieties of green and also a white variety called Silver Slicer. Try this Quick Pickle recipe with the dill.
  • Lettuce Heads: Summer Crisp lettuce are some of the few varieties that can take the heat and still come through tasting sweet and refreshing. Enjoy those summer salads!
  • Herbs: Fresh herb this week is flowering dill. This will be great with potatoes or check out Cook With What You Have for more recipe ideas!
  • Summerfest Greens: Beautiful japaneese greens are flavorful but not spicy and can be added to salad or sautéed.
  • Sweet Onions: My great-grandmother used to eat sweet onions raw – sliced like an apple! I’m not that brave, but I do really like them thinly sliced in salad, on burgers and sautéed with almost anything.
  • Summer Squash: This recipe for Courgette Gratin from Lulu’s Provencal Table is one of my favorites. I’m also fond of adding diced & sautéed summer squash to bean chile, scrambled eggs and quesadillas.

 

Coming soon… Basil!

UPDATE… SOLD OUT – Luscher Farm to Table Dinner Tickets on Sale Now!!

Posted by Laura

 

We are so excited to be hosting the one and only farm to table dinner at Luscher Farm this summer! Hope you can join us Sat. Sept 8th from 5-9pm for an evening strolling the back fields and historic barn at Luscher Farm while you sip and dine from a seasonally inspired Farm to Table menu created by local chefs and restaurants.

We’ll begin with local wines, brews, and appetizers as we take a short tour of the fields, to be followed by a family style dinner, dessert and live music in the barn. Many of the ingredients for the meal are grown right at the farm – can’t get more local than that! And music provided by the Dryland Farmers, a great local band.

Tickets are limited and sold out last year so get yours soon!

  • $100 before Aug. 15th
  • $120 after Aug 15th

 

Link to ticket sales:

https://www.eventbrite.com/e/twilight-on-the-farm-tickets-47340874831

Special thanks to Chef Pascal Chureau of Allium, Lark Cafe and Field & Vine Events for wisdom and guidance in planning the dinner.

Proceeds from the event provide support for Friends of Luscher Farm which promotes numerous programs and activities at Luscher Farm, including the Luscher School to Farm Internship, Children’s Garden, community supported agriculture (CSA), habitat restoration, trail building, and fundraising for infrastructure development.

A portion of your ticket sale is tax-deductible.

Garden party attire and garden-friendly footwear are encouraged.
Note: Due to the nature of the event we cannot accommodate strict restrictions such as vegan diets, medical diets, or severe food allergies. The menu will be posted closer to the event and you can expect lots of fabulous veggies, locally raised meats and fresh fish.

If you have questions, please email:  luscherfriends@gmail.com

Feel free to forward this to your friends and family who might be interested!

Thank you to our sponsors!

  • City of Lake Oswego
  • Dennis’ 7 Dee’s Garden Center
  • Washington Federal Bank

 

Luscher Farm is located at 125 Rosemont Rd, West Linn OR 97068

In Your Share, Week of July 23rd, 2018

Posted by Laura

We’ve got green beans and several variations on that theme including yellow, purple & romano too!! Over the next couple of weeks you’ll see several varieties of “green” beans in the share. All the different types we grow are sweet and crunchy and they also add a bit of color and diversity to your favorite summer bean recipes.

Provider & Empress – these are our favorite summer green beans and both have pods that are crunchy, tender and sweet.
Blooming Prairie – this is the first year we have grown this beautiful purple bean. It got rave reviews from our friends at Uprising Seeds. If you try some in your share this week, let us know what you think?
Pisarecka Zlutoluske – This unpronounceable name describes a yellow bean from the Pisarky region of the Czech Republic, southeast of Prague. Brought to us from our friends at Adaptive Seeds, the yellow wax beans have pods that are long & slender, like a little round tube. Flavor & texture are sweet & crunchy – very similar to green beans, and the beautiful yellow color holds up quite well even during longer cooking times.
Greencrop – This is a large and flavorful flattened romano type bean. Often green bean marketing has focused on baby beans, but this variety has great “beany” flavor and is tender and tasty even when up to 8″ long.

You’ll find recipes for all kinds of beans and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Green Beans: and purple, yellow & romano too! Try this recipe for Fresh Bean Salad with Olive Tapanade. It is great made ahead and eaten cold – perfect for the current heat wave!
  • Baby New Potatoes: These are beautiful and delicate little yellow potatoes. Often called new or creamer potatoes – these are the first potatoes to form on the plant and they have a lovely sweet flavor and creamy texture – perfect for boiling or steaming. The skin is so thin it doesn’t even need to be peeled!
  • Cucumber: Slicing cukes are so good on salad this time of year! In the mix are two varieties of green and also a white variety called Silver Slicer.
  • Lettuce Heads: Tropicana and Summer Crisp lettuce are some of the few varieties that can take the heat and still come through tasting sweet and refreshing. Enjoy those summer salads!
  • Herbs: Fresh herb this week is Italian parsley. This will be great with roasted potatoes or check out Cook With What You Have for more recipe ideas!
  • Summerfest Greens: Beautiful japaneese greens are flavorful but not spicy and can be added to salad or sautéed.
  • Spring Onions: We know it’s summer, but we wanted to share these onions that still have their beautiful greens. Red Tropea is an elongated Italian sweet onion and Sierra Blanca is a mexican white onion. Both have lovely fresh tops that can be used like a green onion – raw or sautéed.
  • Summer Squash: This recipe for Courgette Gratin from Lulu’s Provencal Table is one of my favorites. I’m also fond of adding diced & sautéed summer squash to bean chile, scrambled eggs and quesadillas.

 

Coming soon… Heat Wave!

Green Beans with Olive Tapanade

Posted by Laura

Green Beans with Olive Tapanade
From Vegetarian Cooking for Everyone
By Deborah Madison

This recipe also works great with yellow, purple or romano beans!

Cook beans uncovered in salted boiling water until slightly resilient to the tooth. Start tasting them after 3-4 minutes, though they may take longer. When they’re done, drain, then rinse with cold water to stop the cooking.

Toss 1lb beans with 1/3 cup Hot & Spicy Tapanade

Hot and Spicy Tapanade
1/2 lb mixed olives, mostly Kalamata
1/4 cup capers, rinsed
1/4 cup extra virgin olive oil
2-3 cloves garlic, to taste, finely chopped
Grated zest and juice of 1 large lemon
1 teaspoon chopped green peppercorns, drained
1 teaspoon red pepper flakes

If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, the tapanade will keep well for up to 2 weeks.