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 21st season! – you pick up a bag or more of bounty every week for less than $3.50 a day for a half share, or $6.30 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 – our 22nd season! – 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 15th – Oct 23rd, 2018

Luscher Farm
Every week on
Thursdays 5-7pm,
May 17th – Oct 25th, 2018

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.

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

First Summer CSA Share!!

Posted by Laura

Welcome to the first Summer CSA Pickup of the 2018 season!! The spring planting season has been almost perfect this year giving us a nice mix of sunshine and rainy days. We always try and keep the farm pantry full, so in addition to spring planted veggies in your share you will also see some overwintering crops like cauliflower and garlic, and storage crops like potatoes and beans. This makes for a diverse and bountiful basket throughout the year!

I think it is interesting this time of year to consider how the types of spring crops you’ll see in your share is dictated by the trajectory of the growing plant. The seed germinates driving the primary root down into the soil. Then the cotyledon emerges stretching for the sky. After it sheds its seed coat, the true leaves emerge. Next, come secondary roots and above ground the stem elongates and more leaves are produced. For this reason, traditional spring veggies are often roots, shoots & leaves: microgreens, lettuce, herbs, radish, carrots, & beets are all variations on this same theme. Most plants need to produce a significant amount of vegetative growth before they are able to make flowers and fruits. This is why things like broccoli (flower buds) & tomatoes (technically a fruit) are usually harvested later in the season. Of course we turn this on it’s head by having a few things in storage, or growing on the farm over the winter, but in general that is a pretty simple synopsis of springtime food.

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 prorated Summer CSA share share starting next week.

You’ll find recipes everything in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Dry Beans: This Calypso variety is a variation on the black bean theme that has a white overlay. It is also sometimes called the Yin/Yang or Orca bean because of the distinctive color pattern. Use them in any recipe that calls for black beans.
  • Cauliflower: Beautiful, big heads! I’m excited about Cauliflower Steaks with Green Garlic Aioli. Or try this Cauliflower Pasta from one of our favorite local hangouts in Sellwood – Gino’s Restaurant.
  • Cooking Celery: The flavor has a slightly stronger flavor than celery from the store, but it really shines when the sugars start to caramelize. Try roasting or sautéing – then add to soup or au gratin or your favorite celery recipe.
  • 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!
  • Baby Lettuce: I’m loving these compact baby heads of red romaine!  Nice to have an early summer salad : )
  • Walla Walla Sweet Spring Onions: These are tender and tasty! We call them spring onions to differentiate them from storage onions. This time of year the spring onions have beautiful greens on them which can be used like just like a green onion.
  • Yellow Potato: These yellow Nicola potatoes are great roasted, steamed or boiled.
  • Radish Microgreens: These zesty little treats make a nice topping for soups, salad or sandwiches.

Coming soon… A Whole Summer Full of Yummy Veggies!

 

This beautiful spring means a bountiful summer!

Posted by Laura

Farming Grand Island under a Turner-like skyWhat a glorious spring it’s been! Just the right amount of sun, a perfect range of temperatures, and the kind of pristine air only rain showers can bring. We’ve been mowing down lush flowering fields of winter cover crop and planting spring & summer veggies. Whether I’m driving the draft horses or the electric tractor it is remarkable time of year to be out in the fields. Churning up the scent of fresh, pure soil, I’m overwhelmed with the sense that anything is possible.

Boy, I think to myself, this is why I’m a farmer.

And of course, it doesn’t hurt that a beautiful spring like this also makes incredible summer vegetables – something that also swells my farmer’s soul as I walk the fields. Even after more than two decades of farming, I’m still amazed what a miracle it is that these baby seeds & plants will soon become the incredible bounty of the summer.

Will you join me for it? Our pioneering Summer Veggie CSA – with convenient pickups in SE Portland and at Lake Oswego’s Luscher Farm – starts next week!

Pickups are once a week for 24 weeks, and despite all the care and hand work we shower on our vegetables, the cost is as little as $3.50 a day (or $6.30 a day for a more ample, family-size pickup). In fact, on average, you’d pay 10-20% more for the same veggies at your local natural food store or farmers market. I’m really proud of the value we continue to offer our shareholders.

Getting started is easy: simply sign up before your first pickup – SE Portland, or Lake Oswego’s Luscher Farm. Then, 24 glorious weeks of delicious, local, sustainably farmed produce are yours!

In Your Share (April 16th edition)

Posted by Laura

Hello gorgeous green garlic!! It is such a treat this time of year and doesn’t last long in this truly tender stage. Garlic is planted in the fall, grows roots in the winter, grows shoots in the spring and the fully mature bulbs are harvested just after the 4th of July. While technically edible at any time, we harvest garlic at several distinct stages: green garlic has a straight white shank and tender top, spring garlic has started to form a bulb, but the individual cloves are not separated yet, and fresh & dry storage garlic looks similar to what you see at the store but our varieties are more fresh, flavorful and delish!  All these share the characteristically delightful pungent essence of garlic but each has their distinct charms. You’ll get plenty of green garlic in this last week of winter share. To taste test the other variations on the garlic theme you’ll just have to join us for the upcoming Summer Share Season!!

As you know, we’ve been busy the last few months!! Not only harvesting your winter veggies, but also seeding, transplanting and weeding all of your delicious food for the summer.  All we need now is some LOVE from our members in the form of sign ups : ) The Summer CSA starts mid-May, but early memberships help us get a jump on the season so help us out by signing up TODAY!!

You’ll find recipes for green garlic and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Purple Sprouting Broccoli: Pretty purple heads are tasty and so are the leaves & stems. Roast them whole or chop up and sauté. They also make a fabulous pizza topping!
  • Carrots: Sweet winter carrots – yum!
  • Cauliflower: The chef’s we work with have been really enjoying this!! I was inspired by Navarre to roast the little ones whole – greens and all. Check out this photo! Or try this Cauliflower Pasta from Gino’s Restaurant.
  • Collard Greens: These would go really well in the cauliflower & green garlic fritatta in this weeks blogpost from Cook With What You Have.
  • Green Garlic: We plant an early variety, called Early Chinese Pink, in order to have nice plump garlic stalks for you this time of year. The garlic is planted in the fall, grows a vigorous root system through the winter, and pushes up its little green stalks in the spring. We’ll harvest the green garlic for a few months, until the plants start to bulb up and dry down. 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!
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
  • Red Potato: The potatoes are coming full circle! So happy to have these red potatoes for a little bit longer : ) We’ll be planting potatoes for the coming season soon and looking forward to new potatoes early in the Summer Share!
  • Radish Microgreens: These zesty little treats make a nice topping for soups, salad or sandwiches.
  • Variety Pack of Winter Squash: Tetsu, Oregon Homestead & Sibley maybe a few other kinds too.

Coming soon… Summer Share!

 

A spring Farm Report

Cultivating onions at 47th Ave Farm's Grand Island Farm – photo by Matt GiraudJust the other day, I was out with my draft horses – Dixie and Daisy – cultivating garlic on our Grand Island farm. The sun was in and out, but dry enough that the horses easily stayed on top of the field as my 1920s-era cultivator churned the soil and weeds under my feet. We went back and forth, back and forth, the simple mechanics of the cultivator keeping time, slowly weaving a thread of broken earth into the land.

That simple, uneventful pleasure is definitely not something I’d have been able to enjoy this time last year. As you may remember with the same shiver I do, last winter featured snow that wouldn’t go away, rain (and mud) well into the spring, and a lot of brrrrrrrrrrr!

In fact, we couldn’t even get onto the fields until April last year, setting our planting and harvesting schedules back. Or more accurately, we couldn’t start working the fields responsibly: laying a heavy tractor on muddy fields compacts the soil, squeezing out the oxygen that micro-organisms need to feed the plant and that plants need for a healthy immune system. You can’t have healthy produce without healthy soil, so despite the delays it would cause, we knew we’d want to wait out the mud and do things right. I’m glad we did, but it sure made us long for typical Oregon winters!

Like this year, which by comparison, has been mild and relatively dry. Yes, we had a little snow a last month, and for sure, the low snow pack may come back to haunt Oregon agriculture later, but for now, it makes harvesting easier.

…And we’re already out there planting for summer: Sugar snap peas, fava beans, delicate spring greens like spinach and lettuce. The greenhouse is full of baby plants and the drier weather means we’ll be planting our red tropea onions, spring carrots and early potatoes ahead of schedule! We’re definitely glad to have less mud, and happier plants than we did last year.

Meanwhile, I’ve finished the garlic. The sun pops out and warms my smiling face – and I aim the horses and the cultivator down the edge of the next field. What will this beautiful corner of the planet offer up next?

Let’s find out!

In Your Share (April 2nd, 2018)

Posted by Laura

We’re excited about overwintering cauliflower!! It has been a great season for this challenging crop. We planted last summer, they didn’t freeze over the winter, and this mild spring has made for beautiful little – and soon to be large – heads of creamy white cauliflower goodness : )

Between the cauliflower we also have an incredible stand of interseeded triticale/vetch cover crop. This was part of a super successful cover crop trial done in partnership with OSU and it it providing weed suppression, fertility, and keeping our soil biology healthy & happy through the winter. If you are as excited about cover crop as we are, you are welcome to join us this coming Monday April 9th for a Cover Crop Field Day. See below for more info.

You’ll find recipes for cauliflower and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Purple Sprouting Broccoli: Pretty purple heads are tasty and so are the leaves & stems. Roast them whole or chop up and sauté.
  • Carrots: Sweet winter carrots – yum!
  • Cauliflower: The chef’s we work with have been really enjoying this!! I was inspired by Navarre to roast the little ones whole – greens and all. Check out this photo! Or try this Cauliflower Pasta from Gino’s Restaurant.
  • Green Garlic: The first harvest of this season’s garlic planting is up and ready to go! We plant an early variety, called Early Chinese Pink, in order to have nice plump garlic stalks for you this time of year. The garlic is planted in the fall, grows a vigorous root system through the winter, and pushes up its little green stalks in the spring. We’ll harvest the green garlic for a few months, until the plants start to bulb up and dry down. 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!
  • Yellow Onions: Featured at Cook With What You Have this week is the unpronounceable, but super tasty Zwiebelkuchen (aka Onion Tart)
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
  • Radish Microgreens: These zesty little treats make a nice topping for soups, salad or sandwiches.
  • Variety Pack of Winter Squash: Oregon Homestead & Sibley maybe a few other kinds too.

Coming soon… Summer Share!

 

Cover Crop Field Tour

Posted by Laura

We are really excited that our Grand Island farm is part of this… 

Field Tour Demonstrating a Variety of Interseeded Cover Crop in Conventional and Organic Row Crops

Monday, April, 9, 2018

Please RSVP ed.peachey@oregonstate.edu if you plan to join us lunch

Join us whenever you can at the times listed below…

Route and Schedule

  • 8:30   Koch Farms, 29350 South Cramer Rd, Molalla (45.181536, -122.620056) Common vetch in sweet corn
  • 9:45     Pearmine Farms, 12225 River Rd NE, Gervais (45.096471, -122.977039) Meet at the corner of Concomoly and River Rd. Rye and oats in processing squash
  • 11:15   47th Ave Farms, 18600 SE Lower Island Rd, Grand Island (45.127791, -123.037474) Triticale and common vetch in winter vegetables. Lunch provided here (Please RSVP ed.peachey@oregonstate.edu if you plan to join us lunch)
  • 1:45     Horning Farms, Old River Rd, Corvallis (44.382169, -123.284450) Winter wheat in conventional and direct seeded systems following sweet corn.
  • 2:50     OSU Vegetable Res. Farm, 34346 NE Electric Rd, Corvallis, (44.571485, -123.241370) Small grain cereals and legumes in sweet corn. Effects of interseeding time, planting method, corn variety and herbicides on cover crop establishment.

 

In Your Share (March 19th, 2018 edition)

Posted by Laura

What a treat to have such beautiful spinach!! We grow some specially adapted varieties for this winter & early spring season. This one is called Winter Giant and the leaves truly can grow to be huge. We’ve picked them at a more manageable size for you to enjoy in salads or sautéed. Always tender and tasty – we hope you like it as much as we do!

You’ll find recipes for spinach and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Purple Sprouting Broccoli: Pretty purple heads are tasty and so are the leaves & stems. Roast them whole or chop up and sauté.
  • Carrots: Sweet winter carrots – yum!
  • Collard Greens: The workhorse of the winter – enjoy them while they last.
  • Yellow Onions: Most of my meals start with sautéed onions, then a world of possibilities opens up…
  • Yellow Potatoes: This beautiful yellow Nicola is one of our most reliable & tasty potatoes.
  • Black Radish: I did not grow up with this vegetable, but have come to love it! Long considered to have many traditional health benefits, new research is showing this to be true. And nice that it is tasty too : ) My favorite recipes are… mashed with potatoes, grated into slaw, roasted in thin slices/coins. And you’ll find more than a dozen ideas & recipes at Cook With What You Have.
  • Red Shallots: These are lovely in a traditional french vinaigrette and make awesome Crispy Fried Shallots to sprinkle on top of Pho (or anything else for that matter : )
  • Spinach: Beautiful bunches!
  • Variety Pack of Winter Squash: Butternut & Winter Sweet & maybe a few other kinds too.

Coming soon… Summer Share!

 

A boring winter report

Posted by Laura

The horses like to play in the snow but I’m glad that, compared to last year, this has been a boring winter. And if that’s the standard, give me boring every year!

As you may remember with the same shiver I do, last winter featured snow that wouldn’t go away, rain (and mud) well into the spring, and a lot of brrrrrrrrrrr!

In fact, we couldn’t even get onto the fields until April last year, setting our planting and harvesting schedules back. Or more accurately, we couldn’t start working the fields responsibly: laying a heavy tractor on muddy fields compacts the soil, squeezing out the oxygen that micro-organisms need to feed the plant and that plants need for a healthy immune systems. You can’t have healthy produce without healthy soil, so despite the delays it would cause, we knew we’d want to wait out the mud and do things right. I’m glad we did, but it sure made us long for typical Oregon winters!

Like this year, which by comparison, has been mild and relatively dry. Yes, we had a little snow a last month, and for sure, the low snow pack may come back to haunt Oregon agriculture later, but for now, it makes harvesting easier – and we’re already out there planting for summer!