Author Archive

Grow Your Own!!

Friday, April 30th, 2010

Getting impatient for the summer share to begin? While we frantically seed, pot, plant, weed, till, fertilize and irrigate in preparation for the summer’s bounty, comfort yourself with the thought of the cherry tomatoes you’ll soon be able to call your own. As per years past, during the first week of summer pick up you’ll be taking home at least one plant for your very own. All summer long you can snack on the tasty little guys right outside your own back door. We’ll have three delicious varieties for you to choose from: Sungold, a yellow fruity delight; Isis Candy, an orange cherry with red marbling;and Sweet Million, a yummy red cherry that grows in grape-like clusters.

Can’t get enough tomatoes? Then come talk to me! This season I’m putting the skills I learned last year to the test: I’m growing hundreds of tomato plants to sell for market. They are all open-pollinated varieties (you can save your own seed!) and are organically grown. I’ll have lots of different types of tomatoes to choose from: heirlooms, salad-types, paste tomatoes, and even more cherrys, in just about any color you can think of.

Interested? Feel free to contact me through this blog, or if you’d like, email me at .

Let those dreams of tomatoes satisfy you during the wait!

Hoopin’ it Up

Tuesday, October 13th, 2009



Near the end of summer 47th Ave donated vegetables for Hoopin’ It Up, a basketball camp for under-priviledged youth.   Several southwest Portland community partners, including the Portland Police Bureau, the Housing Authority of Portland, and the Office of Neighborhood Involment’s Crime Prevention Program, team up each year to put on this camp for around 60 of Portland’s kids.  The camp’s success is heavily dependent upon community donations, and 47th Ave contributed vegetables for the Family Dinner night that capped off the week-long camp.  

For more information on this awesome event, follow this link to the article in SW news:

It’s time for beets!!

Tuesday, June 30th, 2009

This week our shares include the first beet harvest of the season! It always excites me to add a new veggie to the rotation, and as a relatively inexperienced beet eater myself, I decided to find out more about the root (and greens) that will be coloring our upcoming meals in such a lively way.

Beets, as it turns out, hail from the Mediterranean, where the Greeks presented them as an offering to Apollo and the Romans, in addition to considering them to be an aphrodisiac (!), used them medicinally for ailments such as fever and constipation. Although both cultures ate the leaves, it wasn’t until the 1600s that people turned to the roots as a food source.

These colorful roots and greens are good for us, too. The roots contain Vitamin C, potassium, magnesium, and folic acid. There are even substances in them that are thought to contribute to a sense of well-being and to help counter depression. The greens, on the other hand, are rich in iron, calcium, and beta-carotene.

So, what to do with these wonderful veggies? Well, the greens can be used in much the same way that you would use spinach or chard: cooked, in salads, and whatnot. Most people are familiar with the roots pickled, but they can also be grated raw and used in salads, or roasted, boiled, baked, or juiced. I am personally excited about roasting them: cut them into chunks, coat them in a little oil and whatever seasoning suits your fancy, and roast at around 360 F until they are tender.

Let the adventures begin!