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 26th season! – you pick up a bag or more of bounty every other week for less than $4.50 a day for a half share, or $8.15 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 glorious summer 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

Summer Pick-Up Schedule

47th Ave Farm (SE)
Every week on
Tuesdays 5-7pm,
May 17th – Oct 25th, 2022

Luscher Farm
Every week on
Thursdays 5-7pm,
May 19th – Oct 27th, 2022

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. 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

Saying Goodbye: Katherine Deumling

Posted by Laura

Katherine Deumling

Rutabagas, turnips, bok choy or even a 10-pound haul of tomatoes? For years, 47th Avenue Farm shareholders have been turning to Katherine Deumling for creative ways to turn all kinds of vegetables into dishes even a skeptic (or teenager!) will love. We are sad to say goodbye to Katherine, who passed away in mid-July after a long fight with metastatic breast cancer.

A leader in the Slow Food movement and a dedicated advocate of land use and preservation (especially small farms), Katherine lit up the world with her zest for life. Her website Cook With What You Have has inspired CSA shareholders around Oregon and beyond to try new recipes and embrace even the hardest-to-love veggies. Katherine understood that food connects and sustains us in countless ways and that every meal is a moment to celebrate. Her recipes and cooking tips are illuminated by a commitment to family, to social justice, and to health – of individuals, and of the planet she worked to protect.

Join us as we raise a fork or a glass, bite into a carrot, slather a slice of whole grain bread in butter, and remember the day Katherine saved you from one more giant kohlrabi. Our dear friend will be deeply missed and never forgotten for the ways she changed us.

You can make a contribution in Katherine’s honor through the Cook With What You Have front page to Street Roots, Portland Opportunities Industrialization Center, or CSA Partnerships.

This week in our CSA

Posted by Laura

Pea microgreens from 47th Ave FarmA gentle reminder that membership in our Summer CSA – starting mid-May – beckoning!

We’re celebrating St. Patricks Day with lots of GREENS this week 🍀 In the share you’ll find a bag of sweet pea microgreens. Plus not just one, but two kinds of raab – the frilly one is kale and smooth stems are collards. Cook the stems, leaves, buds and all – they are tender, tasty and delicious.

I announced on instagram yesterday that I was sure we’d have PSB (aka Purple Sprouting Broccoli) in the share today, but my estimations were definitely off. There are so many plants out there in the field, but the harvest has continued to just trickle in. At some point soon we’ll have an avalanche of broccoli but that did not happen today. In farming I’m constantly reminded that “no plan survives contact with Mother Nature” or something like that 🙂

Here are some highlights from today’s CSA box…

  • Pea Microgreens are an amazing little treat this time of year! With all the wild weather we’ve been having, I wasn’t sure they would be ready in time for the pickup. Saruh was watching over them at Grand Island and her careful management helped them pull through right on time. Sprinkle a few on salad, soup or sandwiches. They add a fresh & delicious sparkle to any dish.
  • Leeks are not a vegetable I grew up with, but I’ve come to adore the delicious depth of flavor they add to everything this time of year. I made a variation on this Leeks & Greens in Coconut Milk last night with some turmeric and a little chicken which was amazing! I’m also a fan of this Onion & Squash Gallette made with leeks. For more tips & tricks with leeks and over 3 dozen recipes, check out the Cook With What You Have website (member access is included in our CSA, btw!)/
SOME OF THE YUM IN THIS WEEK’S SHARE:
🥕🥕
CARROTS
WINTER RADISH
SUGARLOAF CHICORY
ROSSO DI LUCCA BEANS
PURPLE SPROUTING BROCCOLI
YELLOW BINTJE POTATOES
WINTER SWEET SQUASH
COLLARD GREENS
RED SHALLOTS
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week in our CSA

Posted by Laura

A cornucopia of dried beans at 47th Avenue FarmFirst, a reminder that membership in our Summer CSA – starting mid-May – is now open for sale!

The atmospheric river has returned! Our farm crew had a super soggy harvest the last few days, but they brought in another round of beautiful produce for our shareholders and single-pickup customers. In additional to the delicious veggies we’ll also have some beautiful dry beans and honey for sale at the pickup.

Also sending a shout out to the City of Portland who came through this week and graded the gravel road in front of our house. We really appreciate it and imagine that you likely do too!

Here are some highlights from today’s CSA box…

  • David & Katie are some of the most enthusiastic dry bean advocates in town!! You’ll likely recognize them because they’ve both worked at the CSA pickups (and at the farm) over the years. They will be here tonight to share their vast knowledge of all things beans and give you the opportunity to buy some extra dry beans and/or their very fun Bean Zean (or Bien Zine?). Last summer we hosted them at Grand Island where they grew almost 10,000 sq ft of 6 different varieties for their very own Dry Bean CSA @lamerendafarm. We really appreciate that them sharing their creativity and passion for this delicious crop.
  • Collard Greens are back! Try them in a Comforting Curry, Spicy Eritrean Stew, or with Leeks & Beans in Coconut Milk. They are also delicious in this Caldo Verde. All recipes are on our special, shareholders-only 47th Ave Farm page at Cook With What You Have.
  • The green Pan di Zucchero, aka Sugarloaf is one of the last chicory varieties of the winter. Try it in a Hearty Salad or carmelized with beans (lots of those on offer today!) and leeks with crispy shallots on top. Want to learn more about all things chicory? Check out this Radicchio Zine from our friends at the Culinary Breeding Network. It includes much history, trivia and my favorite radicchio salad recipe Insalata Nostrana (pg 20).
SOME OF THE SUBLIME IN THIS WEEK’S SHARE:
🥕🥕
CARROTS
WINTER RADISH
SUGARLOAF CHICORY
ROSSO DI LUCCA BEANS
PURPLE SPROUTING BROCCOLI
YELLOW BINTJE POTATOES
WINTER SWEET SQUASH
COLLARD GREENS
RED SHALLOTS
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week’s CSA news

Posted by Laura

Kale tops from 47th Ave FarmFirst, a quick announcement that membership in our Summer CSA is now open for sale! Even better, if you sign up before Feb 25th, you’ll lock in last year’s Summer CSA prices before we have to raise them.

The sunny weather last week was such a spring tease! It’s not uncommon in the Willamette Valley to have some dry days in Jan or Feb, but we all know it’s likely to go back to rainy winter weather soon. And we hope it does, since we definitely need more snowpack in the mountains to recharge the aquifers across the state. In the break, we were able to get a few fields disked in preparation of sugar snap pea planting. Plus the sunshine also encouraged some of our biennial brassicas to start sprouting — hence the kale tops in the share today. It also means we’ll likely have Purple Sprouting Broccoli in the next share : )

Here are some highlights from today’s CSA box…

  • Yes, you can eat popcorn on the cob too! Or at least you can pop it on the cob : ) If you want to leave it whole – just put the ear into a brown bag and microwave on high heat for 3 min max. Any longer and you risk catching it on fire which is not good. If you want to take it off the cob – use your fingernail to get the first kernels started then rub the rest of them off and pop it using your favorite recipe. This variety is from the late 1800’s and was preserved by the Pennsylvania Dutch. We were introduced to it by the inimitable Anthony and Carol Boutard of Ayers Creek Farm in Gaston, OR.
  • We are so lucky to be able to grow these amazing winter cabbages!! I know that some people think of cabbage as a boring vegetable, but there are only a few exceptional varieties that will grow for us in the winter and be ready to harvest in February & March. Early in my farming career, we had to order the seeds from Europe! American seed companies thought the market was too small so they decided not to carry them. Happily, that has changed and with so much interest in winter farming many of our favorite seed companies keep them in stock. Lots of recipes for cabbage – including Caldo Verde – at Cook With What You Have, free if you’re a member of our CSA.
  • The Chioggia Radicchio is one of the last chicory varieties of the winter. Try it in this Hearty Salad or carmelized with beans or greens. Want to learn more about all things chicory? Check out this Radicchio Zine (PDF) from our friends at the Culinary Breeding Network. It includes much history, trivia and my favorite radicchio salad recipe Insalata Nostrana (pg 20).
SOME OF THE SUBLIME IN THIS WEEK’S SHARE:
🥕🥕
CARROTS
WINTER CABBAGE
BUTTERNUT OR TETSU
AMISH BUTTER POPCORN
BABY YELLOW ONIONSv
CHIOGGIA RADICCHIO
TUSCAN KALE TOPS
CELERIAC
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week (Feb 1) in our CSA

Posted by Laura

Winter cabbage from 47th Ave FarmWe’ve had quite a few cold & sunny days the last few weeks. This is perfect weather for sweetening up the winter crops like chicory and cabbage. When the temperatures drop, many hardy vegetables convert the starches in their cells to simple sugars. This acts as an antifreeze protecting the plants so that they aren’t damaged by cold weather. It also makes them extra sweet & tasty!

Here are some highlights from today’s CSA box…

  • We are so lucky to be able to grow these amazing winter cabbages!! I know that some people think of cabbage as a boring vegetable, but there are only a few exceptional varieties that will grow for us in the winter and be ready to harvest in February & March. Early in my farming career, we had to order the seeds from Europe! American seed companies thought the market was too small so they decided not to carry them. Happily, that has changed and with so much interest in winter farming many of our favorite seed companies keep them in stock. For our shareholders, lots of recipes for cabbage – including Caldo Verde – at Cook With What You Have.
  • The Rosso di Lucca dry beans in your share this week are a beautiful rosy red, oblong bean with dark stripes and speckles. Said by growers in Italy to have a rich delicious flavor, pairing well with other strong flavors such as garlic, sage and rich fruity olive oil. Seed Ambassador Kayla Preece collected this variety in 2006 from Agricultori Custodi, a seed preservation group in Tuscany, Italy. They are also in the Slow Food arc of Taste! They’re versatile and delicious in anything from Red Beans & Rice to Pasta e Fagioli.
  • The Sugarloaf Chicory is sweetened by the frost! Try it in this Hearty Salad or carmelized with beans or greens. Want to learn more about all things chicory? Check out this Radicchio Zine (PDF) from our friends at the Culinary Breeding Network. It includes much history, trivia and my favorite radicchio salad recipe Insalata Nostrana (pg 20).
SOME OF THE SUBLIME IN THIS WEEK’S SHARE:
BEETS
CABBAGE
YELLOW ONIONS
BUTTERNUT SQUASH
SUGARLOAF CHIOGGIA
ROSSA DI LUCCA BEANS
BLACK TUSCAN KALE
RED SHALLOTS
CELERIAC
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week in our CSA

Posted by Laura

Winter radishes at 47th Ave FarmIts been a foggy January week! The ground is still pretty wet, but we appreciate that it hasn’t been raining much as that makes it easier to harvest all those delicious root crops.

Here are some highlights from today’s CSA box:

  • The jewel toned winter radishes (pic above) are beautiful & tasty. You’ll find a mix in your share that may include purple bravo, red watermelon radish, and the green & white alpine variety. They are not as hot as spring radishes and the bright color makes them fun to use raw in salad or with dip. They’re also good roasted. Lots of recipes at Cook With What You Have, where shareholders have a free membership.
  • The Marinanta is a variegata di chioggia chicory head with beautiful color that can be used for salad, or sautéed. Try it carmelized with beans or greens. Want to learn more about all things chicory? Check out this Radicchio Zine (PDF) from our friends at the Culinary Breeding Network. It includes much history, trivia and my favorite radicchio salad recipe Insalata Nostrana (pg 20).
SOME OF THE SUBLIME IN THIS WEEK’S SHARE:
CARROTS
YELLOW ONIONS
BUTTERNUT SQUASH
VARIEGATA DI CHIOGGIA
YELLOW BINTJE POTATOES
AMISH BUTTER POPCORN
WINTER RADISH MIX
TUSCAN KALE
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week in our CSA

Posted by Laura

Sugarloaf Chicory from 47th Avenue FarmHappy New Year! Hope you had a wonderful holiday. It was fun to have the snow, but I’m glad things thawed out a bit this week so we could harvest. Often after all the festivities it’s nice to fill up your fridge with some delicious local veggies so we’re happy to help you do that this week.
Here are some highlights from today’s CSA box…

  • The Sugarloaf Chicory is related to radicchio, but the flavor is more sweet & mild. I often use it for salad, or sauté it with then combine with beans or greens. Want to learn more about all things chicory? Check out this Radicchio Zine (PDF) from our friends at the Culinary Breeding Network. It includes much history, trivia and my favorite radicchio salad recipe Insalata Nostrana (pg 20). You can also buy an original adorable paper copy here.
  • So excited to try the Jachob’s Cattle heirloom dry beans in some of the new recipes that – for our shareholder members – are in their special pack of recipes from CWWYH. They’ll make a delicious Chile or Ribollita or combine nicely with any of the greens.
  • The Marina di Chioggia winter squash is a lumpy looking Italian heirloom with dense delicious sweet flavor. It is traditionally served in roasted wedges as street food in the Chioggia region near Venice. Since it is slightly dry, it also makes amazing gnocchi or can be put into ravioli. I often just roast it and it is tasty that way too.
SOME OF THE FRESH IN THIS WEEK’S SHARE:
BEETS
RED SHALLOTS
YELLOW ONIONS
SUGARLOAF CHICORY
WINTER SWEET CABBAGE
MARINA DI CHIOGGIA SQUASH
JACHOBS CATTLE BEANS
AJI DRIED PEPPERS
CELERY ROOT
COLLARDS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week in our CSA!

Posted by Laura

Acorn squash from 47th Ave Farm

Hope you had a delicious holiday! More tasty treats in the share this week. Here are some highlights from today’s CSA box. Shareholders can leverage their membership with free access to glorious recipes for all these veggies at Cook With What You Have.

  • Love those Leeks! This King Richard variety has long self-blanching shanks which is tender and delicious. Sauté them in butter or olive oil and use in any dish that calls for onions. Or feature them in a dish like Leeks Vinaigrette or Leek Galette. Even the less tender dark green tops are still delicious in soup stock.
  • Celeriac aka Celery Root is a gnarly looking root with a mild celery flavor. It is traditionally used in this french Remoulade and make a delicious addition to soups or stews.
  • Chioggia Radicchio is the first of our early red chicories. Slightly more bitter than the escarole at the last pickup, but still balanced with a delicious nutty sweetness. Try Katherine’s Radicchio & Fennel Salad with Orange or if you’re a shareholder, check out the more than 3 dozen recipes for chicory at Cook With What You Have.
  • Gills Golden Pippin Squash is a great mid-century variety developed here in Portland by the Gills Brothers Seed Co. It is related to acorn squash but these smaller & sweeter – the perfect single serving size! Just cut them in half and roast them.
  • Aji Hot Peppers are native to Bolivia with mid-range heat and top notch flavor. Put a whole pepper in a pot of beans or soup. Or grind them up for a rich citrusy seasoning – think red pepper flakes – except these are orange and more flavorful!

Did I mention that if you’re not a shareholder, you can still take home fresh, sustainably farmed veggies like these even though the season’s started?

SOME OF THE WONDERFUL IN THIS WEEK’S SHARE:
LEEKS
RED ONION
AJI HOT PEPPERS
CHIOGGIA RADICCHIO
GILLS GOLDEN SQUASH
COLLARD GREENS
FENNEL BULBS
CELERIAC
BEETS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!