Author Archive

In our CSA share this week

Tuesday, March 30th, 2021

In the pickup for our SE Portland and Lake Oswego/Luscher Farm shareholders this week:

This week we are especially excited about the Baby Cauliflower. The very small head is wrapped in many delicious leaves. Make sure and use the leaves and stem as well as the head. Or cut the whole thing in half and grill or roast it. We have a whole field of cauliflower so you’ll likely get a much larger head in 2 weeks at the Last Winter Share on April 13th.

The small knobby bright red roots in your share this week are Oca! This south american tuber can be eaten raw or cooked like a potato. When eaten raw, they have a fresh crunchy texture and lemony flavor. If you want to cook them they can be boiled, baked fried, or roasted. They are also good in soups & stews. The bright color will fade a bit, but they have a nice nutty slightly tangy flavor. These were grown by our friends at Mustard Seed Farm.

If you want to geek out on Raab, Rapini, Broccolini and learn the difference between all the different kinds of Cimi di Rapa then definitely check out this YouTube video from the Culinary Breeding Network. In your share you’ll enjoy the elongated stems and flower buds of kale & collards aka Brassica oleracea.

More dry beans in the share this week! Whipple is one of my favorite varieties. The beautiful red beans are plump and painted with tan splashes. It is well adapted to the PNW and has a great rich flavor. Many folks recommend it in chili. The Whipple Family, for which this bean is named, worked closely with Martin Luther King Jr. before moving to Douglas County, Oregon, in the 1970s. Eventually Whipple dry bean was introduced to local growers and gardeners via seed swaps. Thank you White Oak Farm!

INCLUDED IN THIS WEEK’S SHARE:
OCA!!
MICROGREENS
BABY CAULIFLOWER
WHIPPLE DRY BEANS
BLACK SPANISH RADISH
PURPLE TOP TURNIP
YELLOW POTATOES
COLLARD RAAB
KALE TOPS

Not a shareholder? We can help! Join us for our Summer CSA season at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every two weeks!

In our CSA share this week

Friday, February 19th, 2021

In the pickup for our SE Portland and Lake Oswego/Luscher Farm shareholders this week:

Hope you all are doing ok? We’ve had some tough weather this week! I know that many folks have lost their power and trees are down all over town. At the farm, the bad news is that we lost our washing shed and one of our high tunnels. Luckily, we saw the storm coming and were able to wash most of the veggies ahead of schedule. That said, we will all be picking up the pieces from this storm for awhile.

LEEKS
COLLARDS
TUSCAN KALE TOP
PURPLE TOP TURNIP
AMISH BUTTER POPCORN
ORANGE & WHITE CARROTS
RED CHIEFTAN POTATOES
TETSU WINTER SQUASH
PEA MICROGREENS
RED ONIONS
YUM!

Not a shareholder? We can help! Join us for the rest of the season at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every two weeks!

Laura on OPB’s Think Out Loud

Wednesday, August 26th, 2020

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!

Doing better than packaged greens

Thursday, June 6th, 2019

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

20th Anniversary Summer CSA shares available now!

Wednesday, March 9th, 2016

A delicious summer season of lovely, responsibly farmed veggies – our twentieth! – is just over the horizon starting mid-May, and we’re excited about all we’ll have to offer our treasured shareholders over the next few months. We’d love for you to be one of them – Sign up for a share today!

To get signed up, first choose which pickup location suits you best: SE Portland or Lake Oswego’s Luscher Farm, then click the appropriate link below to learn more and/or order.

SE PORTLAND
This pickup is at 6632 SE 47th Ave, Portland OR 97206 every Tuesday from 5-7pm. Click here to learn more.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego every Thursday from 5-7pm. Click here to learn more.

It’s as easy as filling out a simple form and mailing in a check, then wow! A summer worth of delicious, local produce is yours!

Winter shares now available!

Tuesday, October 7th, 2014

Our winter share is pretty unique in the Portland area — and popular — and it’s starting soon! If you’re interested in sweet winter carrots, luscious leeks, and purple sprouting broccoli then you’ll love the winter share. More about what veggies are available in the winter here. Hope you can join us!

To get signed up, first choose which pickup location suits you best: SE Portland or Lake Oswego’s Luscher Farm, then click the appropriate link below to learn more and/or order.

SE PORTLAND
This pickup is at 6632 SE 47th Ave, Portland twice a month on Tuesday from 5-7pm, starting November 4th. Click here to learn more.

LAKE OSWEGO
This pickup is at Luscher Farm, 125 Rosemont Ave, Lake Oswego twice a month on Thursday from 5-7pm, starting November 6th. Click here to learn more.

And presto: a winter’s worth of delicious, local produce is yours!

The magic, transmogrifying greenhouse!

Tuesday, June 4th, 2013

From empty house to greenhouse at 47th Avenue Farm

Shazam! One of our new Grand Island greenhouses transforms before your very eyes from bare bones to bring-on-the-bounty! (Click the image to see a larger version.) Thanks to Eric Contey for the images, as well as much of the muscle behind this miraculous transformation…

Lights, camera, arugula! A selection of Farm video

Friday, February 10th, 2012

Here’s a selection of great videos done about and around the farm. Enjoy!

Cooking up a Story
Director Rebecca Gerendasy’s ambitious Cooking up a Story project turned its lens on 47th Avenue Farm in an informative episode on community supported agriculture. There’s the piece itself:

… but Rebecca also cut together an extended interview with Laura on a wide range of subjects. It’s also definitely worth a look:

Be sure to visit the page for the episode itself, where you can not only check out the two films above at a larger size, but browse through fascinating extra bits that didn’t make it into the final episode.

Navarre – from farm to table
John Taboada checks out cauliflower from 47th Ave FarmAs part of an article on "Farm-to-table revolutionaries," Portland’s Oregonian produced a short but sweet little video on our friends at Navarre and how committed to community supported agriculture they are.

As the day unfolds, the [vegetables delivered by 47th Ave Farm] are constantly reconfigured into Navarre’s vast list of possibilities — perhaps whole parsnips, scary roots and all, roasted with tarragon perfumes, or high-rise fresh fruit pies with magnificently crimped crusts. Taboada’s sophisticated, adventurous reach has grown impressively in the last year…

Check out this fun little piece, which was shot and cut together by the talented professional photographer Rob Finch.

The Secret Landscape of Food

Filmmaker Matt Giraud (a member of the Farm since its inception) has uploaded a short film culled from footage he shot in the course of working on a documentary about us. Keen-eyed farm members might recognize elegant squash flowers, chard, asparagus, broccoli — and the star of the show, ruby ball cabbage! — from their own shares.

Matt describes the film as "a meditative journey through the hidden terrain of the vegetable world."

"Get close enough in the glancing early morning light," he says, "and vegetables become infused with the majesty of cathedrals."

Mmmm: an edible cathedral. Sounds good to us!