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Archived posts for the ‘Luscher Farm’ Category

Play Again, the movie

I was so impressed with this movie!! Thank you Monique & Luscher Farm for hosting us all last week for a preview. It was a powerful story about a group of kids here in Portland that are taken away from their computers and cell phones for a trip into the wilderness. It also includes insightful commentary from a wide variety of international experts. They make a compelling case that the increasing amount of time kids are spending in front of screens has negative impacts on their own brain development and for society as a whole.  The movie was produced here in Oregon by Meg Merrill and the next showing is at Lewis & Clark on June 11th.

Watching the movie renewed my commitment to getting kids out onto the farm! Here is a list of classes & activities happening at Zenger Farm & Luscher Farm this summer. You can also bring your kids to our CSA volunteer days & work parties. More info here.

Volunteer at Luscher Farm

By Laura

Would you like to learn more about where your veggies comes from?
Do you want to know more about what it takes to get all those vegetables to the CSA pickup each week?
Then come volunteer with the 47th Ave crew at Luscher Farm!

Saturday Work Party
From June – October we will host a work party on the first Saturday of the month.  We will be doing a variety of activities on these days such as weeding, seeding, and transplanting.  We end every Saturday Work Party with a Potluck at the farm, as a way of celebrating the days work and to enjoy each others company.

Friday Volunteer Day
This summer we are also adding a Friday volunteer opportunity.  Every third Friday of the month, Rebekah Anderson, former Farmer Manager at 47th, will lead a group of volunteers in whatever projects need to be done that day.  Volunteers may join for half a day or the full work day to get a taste of what it’s like to be a farmer.  Volunteers should bring their own lunch and a tour of the farm will be included in the day.

2011 Farm Volunteer Opportunities:
Saturday, June 4th 1pm-5pm
Friday June 17th 8am-12pm or 1pm-5 pm
Saturday July 2nd 1pm- 5pm
Friday July 22nd 8am-12pm or 1pm-5pm
Saturday August 6th 1pm-5pm
Friday August 19th 8am-12pm or 1pm-5pm
Saturday September 3rd 1pm-5pm
Friday September 16th 8am-12pm or 1pm-5pm

If you have any questions about the Volunteer Opportunities at 47th Ave Farm please email:

Sept Work Party Cancelled

By Laura

The September work party has been cancelled, but we’d love your help harvesting winter squash in October. On Sat Oct 2nd from 1-5pm we will host the final work party of the summer season at Luscher Farm. Hope you can join us to learn more about urban farming, where your food comes from and how to grow it.

Picnic with Farmer Jane!

Everyone is invited to picnic this Sunday July 25th at Luscher Farm with author Temra Costa. She’ll speak about her great new book Farmer Jane: Women Changing the Way We Eat.

What: Portland Chefs Collaborative meeting & picnic with author Temra Costa
Where: Luscher Farm, 125 Rosemont Rd, West Linn, OR
When: Sunday July 25th, noon-2pm
How: Please carpool or bike, parking is limited

Picnic!! Bring your picnic lunch and everything you need to set up on the grass under the big beech tree and listen to Temra. Don’t forget a blanket and/or chairs and drinks.  If you want to bring extra to share, we’ll set up a table for extra bounty.

Questions? email

Hope you can join us!

Work Party this Sat July 3rd at Luscher Farm

By Laura

Grab your gloves! Everyone is invited…

Saturday July 3rd
1-5pm for Workin’
5pm-7pm for Potluck & BBQ
Luscher Farm, 125 Rosemont Rd., West Linn

Join us to learn more about urban farming, where your food comes from, and how to grow it.  After this crazy wet spring we really need your help to catch up with projects on the farm! There are lots of things to plant, trellis to build, and always more weeding. In addition, we will continue to work on the Luscher Farm Hedgerow using shrubs from the Wahoo Native Plant project.

You are welcome to bring family and friends- there will be things to do for folks of all ages and abilities. Kids are welcome to come help work or just hang out. We’ll provide snacks and drinks. You’ll get to sample all sorts of tasty treats from the garden. Please bring your favorite gardening tools and dress for the weather.

To celebrate all our hard work we’ll have a potluck afterward. Bring something to share and/or put on the BBQ.

Any Questions Call Laura at 503-777-4213
Hope to see you there!

Put the rest of the work parties on your calendar. They are always the first Sat of the month 1-5pm: August 7th, Sept 4th, and Oct 2nd.

Fresh Corn

By Chef Tse

Nothing says summer like fresh corn, and now we get to enjoy it our farm shares. Last week after I got home from picking up my bounty, I peeled back the tender husks and actually ate a whole cob raw. That’s right – raw. The tender kernels popped delicately between my teeth, prompting me to close my eyes and just enjoy the moment.

Unlike corn that’s been sitting on the grocery shelf, our corn was picked just hours before. This means the naturally occurring sugars are still present and haven’t had time to turn to starch. I strongly recommend eating your corn within a day or two. After that, the delicate flavors fade and become dull.

Of course there are a thousand and one ways to eat corn – from raw, to steamed, to roasted. But my personal favorite is grilled. I really enjoy the flavors of chili, lime and cilantro, so just after the corn comes off the grill, I brush it lightly with a compound butter and immediately dig in. The intense flavors of the chipotle chile, cilantro and lime enhance rather than cover the great taste of the corn. If you’re not a big fan of spice, simply omit the chile and instead add a generous pinch of smoked paprika.


Grilled Corn with Chipotle Lime Butter

From the kitchen of Chef Tse

Serves 8

8 medium ears corn with husks
1 lime
4 tablespoons unsalted butter, room temperature
1/2 chipotle chile, chopped fine
1/2 teaspoon adobo sauce (from chipotle chile)
1 tablespoon cilantro, chopped
Salt and pepper

Using a knife or scissors, cut off the tassel from tip of corn. Remove all but innermost layer of husk around corn. Kernels should be covered but almost visible through the husk. Soak in cold water one hour.

Prepare grill for medium high heat. Zest lime and place in a small bowl. Cut lime into 8 wedges and set aside. To lime zest add butter, chile, adobo sauce and cilantro. Mix until well combined. Set aside.

Grill corn until husks begin to blacken, about 2 minutes. Using tongs, turn corn one quarter turn and grill another 2 minutes. Repeat on remaining two sides. Remove from grill and let cool on serving platter 3 to 5 minutes.

Remove husks and any remaining corn silk. Brush each ear lightly with 1/2 teaspoon chipotle butter. Reserve remaining butter for another use. Squeeze 1 lime wedge over each ear and sprinkle with salt and pepper if desired. Serve immediately.

Fun with Fennel

Last week received tender, young fennel bulbs and fronds in our baskets. And if my sources are correct, we’ll be getting more in the coming weeks. Fennel is a highly aromatic and flavorful herb with both culinary and medicinal uses, and is one of the primary ingredients of absinthe.

The bulb, fronds and seeds are widely used in a number of dishes around the world, but I’ve noticed here in the US, we’re not as familiar with it. In fact, when I served it at my last dinner party, one of the guests looked down at the plate and asked, “What is that?” But after one bite, she was hooked.

I’ve included my favorite recipe for braised fennel below. My husband and I make big batches, eating some and freezing the rest. If you can’t find preserved lemon (check for it at places like New Seasons and Sur La Table), then use fresh lemon juice and lemon peel.

Braised Fennel with Preserved Lemon
Serves 12

8 medium fennel bulbs
1 tablespoon butter
Syrup from preserved lemons
2 preserved lemons, cut into quarters and finely sliced
Salt and pepper

Cut fennel in quarters and remove core but keep leaves in tact. Cut pieces in half to make 8 wedges. In a large Dutch oven over medium high heat, add fennel, butter, syrup and lemons. Add enough water to almost cover fennel. Bring to a boil, lower heat and cover. Cook 20 minutes until fennel is fork tender and liquid has almost evaporated. Taste and season with salt and pepper. Serve warm.

Other than braising it, I love to eat fennel raw. Try slicing it very thin with a sharp knife or mandolin and adding it to salads for a fresh, crunchy texture. Personally I love to make a salad of shaved fennel, orange segments and dry cured back olives tossed with a little orange vinaigrette (orange zest, fresh squeezed orange juice, good olive oil, salt and pepper).

Happy fennel eating!

Luscher Farm Summer Events & Classes!

By Laura

There are lots of great KIDS classes, field trips and events being planned at the Luscher Farm Children’s Garden. For more info on their programs click here.

Oregon Tilth has a full summer of amazing ADULT organic gardening programs planned for Luscher Farm too.  For info about their programs click here.