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

Summer Pick-Up Schedule

47th Ave Farm (SE)
Every week on
Tuesdays 5-7pm,
May 14th – Oct 22nd, 2019

Luscher Farm
Every week on
Thursdays 5-7pm,
May 16th – Oct 24th, 2019

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

In Your Share (Aug 5th edition)

Posted by Laura

It is time for sweet corn! This is at least a week or two earlier than we usually have our first harvest of field grown sweet corn. We’ve been growing the same old-fashioned variety, Sugar Buns, for years. Some of the new super sweet varieties are cloyingly sweet and I really appreciate the balance of sweetness with real corn flavor that the older varieties have. Most folks already know that sweet corn flavor is relatively fleeting, so make sure to cook it up asap!

You’ll find recipes for corn, tomato 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 CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Sweet Corn: The first of the season!
  • Chard: Sautéed greens are a simple staple at our house. I sometimes add them to pasta, omelettes or polenta, or just eat them straight up. If you’re looking to get creative with your chard, try one of the almost three dozen recipes at Cook With What You Have.
  • Cucumbers: The Diva green & Silver Slicers are both sweet tender & crunchy
  • Green Beans: We’re having a bumper crop of fresh green, Robert’s Royalty purple and yellow wax beans! One of my favorite ways to use fresh beans is in this Salad with Olive Tapanade or try one of the 17 recipes at CWWYH – yum!
  • Eggplant: The first beautiful japanese eggplant are also in the share today – these are lovely split lengthwise and grilled with just a little salt and olive oil. For a slightly more elaborate preparation try this Eggplant in the Moorish Style
  • Lettuce: Yay for summer salad! Mostly Batavian Crisp varieties with a little Tropicana mixed in.
  • Mizuna: Very versatile greens can be added to salad or sauteed.
  • Parsley: Fresh & sweet, Italian parsley makes a great addition to salad, pesto, chimichurri.
  • Summer Squash: We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing. Or try my favorite recipe for zucchini bread
  • Tomatoes: The greenhouse is reaching peak production and  the field grown heirlooms should be coming on soon.
  • Turnips: Hakurei Salad Turnips are back! I almost always eat these sweet & crunchy roots raw – the flavor is just sooo good. The greens are nice sautéed.

Coming soon… Fingerling Potatoes!!

 

In Your Share (July 29th edition)

Posted by Laura

We’re super excited about more basil!! There are so many ways to combine fresh basil and tomatoes. Check out these 5 different variations on the tomato sandwich or make a caprese or panzella bread salad.

You’ll find recipes for basil, tomato 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 CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Basil: Great with the early tomatoes!
  • Collard Greens: Sautéed collards is a simple staple at our house. I sometimes add them to pasta, omelettes or polenta, or just eat them straight up. If you’re looking to get creative with your collard greens, try one of the two dozen recipes at Cook With What You Have.
  • Cucumbers: The Diva green & Silver Slicers are both sweet tender & crunchy
  • Onions: Italian red tropea heirloom onions are sweet and flavorful!
  • Green Beans: We’re having a bumper crop of fresh green, Robert’s Royalty purple and yellow wax beans! One of my favorite ways to use fresh beans is in this Salad with Olive Tapanade or try one of the 17 recipes at CWWYH – yum!
  • Potatoes: Yukon Gold potatoes are getting bigger but still have very thin skins.
  • Summer Squash: We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing. Or try my favorite recipe for zucchini bread
  • Tomatoes: Just a few early varieties this week and more on the way soon!

Coming soon… Sweet Corn!!

 

In Your Share (July 15th edition)

Posted by Laura

We’re super excited about Grilling Summer Fava Beans!! They are at the perfect size this week to eat them with the whole pod. The way I first learned to eat fava beans was the more traditional (and time consuming) double peeling method. And these beans would be fabulous in any of those recipes as well. But especially in the summer it is nice to have a fast and easy way to enjoy these delicious little treats.

You’ll find recipes for fava beans 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 CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Cabbage: Time for summer slaw!
  • Collard Greens: Sautéed collards is a simple staple at our house. I sometimes add them to pasta, omelettes or polenta, or just eat them straight up. If you’re looking to get creative with your collard greens, try one of the two dozen recipes at Cook With What You Have.
  • Lettuce Heads: Beautiful Batavian Summer Crisp makes a lovely salad
  • Fennel Bulbs: These fat crunchy bulbs have a lovely black licorice flavor. Shave them into salad – they go especially well with bright flavors like citrus. You can also chop and cook the bulbs – this will tenderize them and mellow out the flavor. This Fennel & Onion Soffrito is one of my favorite recipes – especially if you’re new to fennel. And it would be especially tasty with the onions in the share this week
  • Onions: Big & beautiful sweet walla onions are good in almost anything and make great onion rings!
  • Fava Beans: Did I mention how good they are grilled?
  • Potatoes: New red potatoes – yum!
  • Summer Squash: These are coming on strong now! We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing : )

Coming soon… Cucumbers!!

 

In Your Share (July 8th edition)

Posted by Laura

Our first potato harvest is happening this week! New red potatoes are going to be a great addition to the share – they are delicious in potato salad or just steamed with butter. They have a remarkably tender skin this early in the season so you likely don’t need to peel them. Sometimes the skin starts to come off as we wash them.

Most people know and love potato tubers, but many people have never seen a potato flower. They are beautiful! White flowers = white or yellow tubers, purple flowers = purple tubers and pink flowers = red tubers. You may recognize the shape of the potato flower as being similar to tomato, pepper, eggplant and other plants in the solanum family. They are all distant cousins, but have that pretty flower type in common.

You’ll find recipes for potatoes 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 CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Napa Cabbage: This makes delicious kimchi. I think it is tasty even at the green stage – before you add the spice mixture. Just ferment with salt overnight and give it a try.  Might be your gateway to fermented foods : ) Or use it in to add a new twist to your favorite cabbage salad recipe.
  • Swiss Chard: I didn’t grow up eating very many greens out of our garden, but this was one that my mom & grandmother always grew. It is not edible raw due to a high level of oxalic acid in the mature leaves, but it is a fabulous creamy cooked green. Use it like cooked spinach – as a side dish, sautéed with onions, layered into lasagne or try my Grandmothers Chard Bisque.
  • Lettuce Heads: Time for Caesar Salad with these tasty romaine lettuce heads
  • Baby Fennel: These baby bulbs and beautiful greens have a lovely black licorice flavor. The greens can be used like an herb and added to salad or sprinkled on top of other dishes. At this stage, the bulbs are not as tender as they will be when larger. Chop and cook the bulbs – this will tenderize them and mellow out the flavor. This is Fennel & Onion Soffrito is one of my favorite recipes – especially if you’re new to fennel. And it would be especially tasty with the Sweet Onions in the share this week
  • Onions: Big & beautiful sweet walla onions are good in almost anything and make great onion rings!
  • Peas: Snow peas are tasty raw or sautéed.
  • Potatoes: New red potatoes – yum!
  • Summer Squash: These are coming on strong now! We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing : )

Coming soon… Fava beans!!

 

In Your Share (June 10th edition)

Posted by Laura

The first HOT days of summer are here! This week is supposed to be in the 90’s and we’ve been working hard to keep all the veggies happy in the heat. The crew always harvests lettuce & cooking greens early in the morning before any field heat can accumulate. This means they’ll look fresher and last longer – and most important – taste better!!

The timing of irrigation can make a big difference to the quality of the veggies as well. Some crops like parsley, celery & celeriac prefer to be watered in the morning so that the foliage can dry off before the evening. This helps to reduce waterborne diseases like leaf spot or septoria. Other crops like the brassica family can often benefit from overhead irrigation in the afternnoon. The veggies can’t jump in the river like we do, but they still appreciate some evaporative cooling on these HOT days.

Hope you have a strategy to stay cool this week! Does it include summer salads? The little lettuce heads in your share this week will be tasty with Hakurei turnips sliced on top and add some fresh garlic to the dressing – yum! Or use your Joi Choi in my favorite Soba Noodle Salad.

You’ll find recipes for alliums 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 CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Joi Choi: Classic asian greens with a wide tasty stem and tender green leaves. My favorite way to use this is in this Soba Noodle Salad.
  • Baby Lettuce Heads: Summer salad season always starts with these little gems! This week the heads have a beautiful red blush.
  • Dragon’s Tongue Greens: This variation on the mustard green was developed locally by Frank Morton at Wild Garden Seed – one of our favorite local seed breeders. It has a beautiful purple color and it is on the mild side so you can also use it raw if you want add a little spice to your salad.
  • Spring Garlic: There is a definite progression of different kinds of garlic through the season. We’re done with green garlic and moving on to spring garlic. These are full sized bulbs, but the skin has not formed between the cloves and they don’t have the protective dry wrappers around the bulb. They are tasty and can be used just like regular garlic, but use them up as the spring onions don’t store well.
  • Yellow Spring Onions: We call them spring onions to differentiate them from storage onions. This time of year the spring onions have beautiful leaves & stems on them which can be used like just like a green onion.
  • Hakurei Turnip: I’m just eating them raw with dip or in salads. Such a nice sweet & crunchy treat!
  • Red Radish: Probably the last you’ll see of these for awhile. They are so good in the spring, but can get pithy & hot in the hot weather. We’ll likely have more in the fall.
  • Yukina Savoy: Dark green spoon shaped savoyed leaves are tasty cooked up with the Joi Choi or sautéed in stir fry.
  • Dried Cayenne Pepper: These make a great little DIY Red Pepper Flakes – just chop them up as fine as you can or use a spare coffee grinder to make them into a powder. You can also put a whole pepper into a pot of soup – just pull it out before serving or you’re in for a spicy surprise.

Coming soon… HOT WEATHER!!

 

Doing better than packaged greens

Posted by Matt

Piper Davis Mouthy Podcast featuring Laura Masterson, 47th Avenue FarmIf you haven’t checked out Piper Davis’ no-holds-barred podcast on food – Mouthy – you’re in for an inspired earful. A good example: this week’s episode, in which she tackles packaged grocery store greens and why they’re “flimflam food” – especially in contrast to locally- and responsibly-grown produce.

Now, who do we know who might know something about that? Yes! Our own Laura Masterson, Piper’s guest for a wide-ranging discussion on CSAs, the farm system, food trends, equity and lots more. Pull up an ear and give it a listen – and subscribe to Piper’s podcast!

Listen on Podbean
Listen on Apple Podcasts

In Your Share (June 3rd edition)

Posted by Laura

Garlic & onions are the foundation of many different meals in many different cultures. These crops are both in the allium family, along with leeks, ramps, & shallots. They provide high levels of polyphenols and other healthy phytonutrients. They also add a wide variety of flavors – from sharp raw garlic to the deep sweet flavor of caramelized onions.  I’ll often start to sauté whatever alliums I have on hand, and then decide what to make for dinner as they cook. This week you can enjoy Garlic Scapes and beautiful Electric Red Spring Onions in your share!

You’ll find recipes for alliums 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 CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. Seed is now available from Uprising Seed and it is surprisingly versatile – 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.
  • Garlic Scapes: These are the stems and small flower buds of the garlic plant. They can be chopped up and used in almost any dish that calls for regular garlic. I also like to roast them whole with a bit of salt and olive oil. Just put them under the broiler or on on the BBQ until they begin to darken and wilt. Makes for fun finger food!
  • Joi Choi: Classic asian greens with a wide tasty stem and tender green leaves. My favorite way to use this is in this Soba Noodle Salad.
  • Baby Lettuce Heads: Summer salad season always starts with these little gems! This week the heads have a beautiful red blush.
  • Sessantina Grossa Greens: Traditional Italian cooking greens, these are very tender and can be sautéed quickly to use as a side dish or over pasta or polenta.  This variety is on the mild side so you can also use it raw if you want add a little spice to your salad.
  • Red Spring Onions: We call them spring onions to differentiate them from storage onions. This time of year the spring onions have beautiful leaves & stems on them which can be used like just like a green onion. This variety has a nice red blush!
  • Pea Microgreens: These little greens pack a nice bit of sweet pea flavor and make a nice topping for soups, salad or sandwiches. They also have even more nutrition per ounce than their full grow grown counterparts.

Coming soon… Dragon’s Tongue Greens

 

In Your Share (May 20th edition)

Posted by Laura

May is a busy month at the farm! We’re running full steam ahead seeding, transplanting & weeding our summer crops. Happily there was a little rain the last few days so that made irrigation easy. The crew has been planting sweet corn, winter squash & red tropea onions. In the greenhouse, we have more plantings of lettuce, broccoli, cauliflower & fennel ready to go. Busy = Bountiful Baskets through the summer!

Lots of good stuff in the share this week! The Hakurei Japanese salad turnips are sweet & tasty – use them raw or roasted. Don’t forget to sauté the turnip greens too. The dried cayenne peppers add a nice kick to a variety of recipes. Use a one whole to a pot of soup then pull it out when it has added enough heat.  Or make homemade dried pepper flakes by chopping up a few cayennes then sprinkle on pizza or pasta. The garlic scapes have just started and are very tender with a mild garlic flavor. They’ll be good roasted whole or can be cut into a small dice and sautéed.

You’ll find recipes for hakurei turnips, cayenne peppers, garlic scapes 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 CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. Seed is now available from Uprising Seed and it is surprisingly versatile – 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.
  • Green Garlic: Lovely plump garlic stalks for you in the share today. Green garlic is planted alongside our storage garlic in the fall. It grows a vigorous root system through the winter, and pushes up its little green stalks in the spring. We harvest green garlic now – when the greens are tender and before it has much of a bulb.  Similar to leeks – the white part is most tender, but the green tops have good garlic flavor too. Enjoy these little beauties while they last!
  • Garlic Scapes: These are the stems and small flower buds of the garlic plant. They can be chopped up and used in almost any dish that calls for regular garlic. I also like to roast them whole with a bit of salt and olive oil. Just put them under the broiler or on on the BBQ until they begin to darken and wilt. Makes for fun finger food!
  • Red Spring Onions: We call them spring onions to differentiate them from storage onions. This time of year the spring onions have beautiful leaves & stems on them which can be used like just like a green onion. This variety has a nice red blush!
  • Red Potato: These Red Desiree potatoes are great roasted, steamed or boiled.
  • Pea Microgreens: These little greens pack a nice bit of sweet pea flavor and make a nice topping for soups, salad or sandwiches. They also have even more nutrition per ounce than their full grow grown counterparts.
  • Dried Cayenne Peppers: These traditional dried peppers are spicy, but not insanely hot. This is the variety most often used for red pepper flakes and DIY flakes are easy – just make sure you wear gloves or wash your hands carefully after chopping all the peppers. You can also toss whole peppers into soups and stews – a simple way to add some spice to whatever you have on the stovetop or in the crockpot.
  • Hakurei Salad Turnips: The golf ball size turnips are mild & crunchy with a hint of sweetness. Use them raw as a snack or sliced into salad. The greens are also tasty and mild enough for use in salad, or can be sautéed.

Coming soon… French Breakfast & Cheriette Radish