Lunch Menu: June 27-30, 2017

Grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

two bean minestrone soup & bread   5

carrot ginger soup & bread    5

mixed greens with balsamic    6.5

GTF salad – cucumbers, croutons and walnuts with a tomato basil vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread    8

 

Pizze Rosse

garlic & basil    10.5

zukes & mushroom    11

bacon & onion    11

 

Pizze Bianche

ham, egg, scallion    11

fresh tomato & kale    11

sausage & kalamata    11

 

–add an egg or anchovies   1 

Secondi

basil ravioli with Shea’s ricotta zucchini, tomatoes, hazelnuts and balsamic   12

pork ragu on semolina gnocchi with black kale   13

grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto   13

duck leg confit on coriander chickpea puree with broccolini and toasted sesame   13

creamy polenta with roasted peppers, spinach, mushrooms and a *soft farm egg   12

2017 CSA – Week 3: Feasibly Delicious Foods

CSA Newsletter – Week 3


Feasibly Delicious Foods

Hello everyone, it’s the official first CSA box of summer, woo! With all this sunshine production is really picking up. Your boxes will be fuller by the week until you can hardly carry them home.

I wanted to take a moment to let you all know what my intentions are with the CSA Newsletters this season. Though my life revolves around vegetables, it certainly has not always been that way. Pretty much the only vegetable that I ate growing up was baby carrots, and the rest of my diet was processed food either from a box or from a drive through (there’s nothing quite like instant mashed potatoes, is there?). Needless to say, this city girl had no idea what she was doing when she started working at a farm!

Throughout my years with this farm, I have gotten to know and fallen in love with the vast variety of vegetables that can be grown in the Willamette Valley, most of which I had never laid eyes on let alone tasted. Many of you are experienced cooks and for you I will be sure to include some more intricate recipes that will wow your guests and offer more complex flavor combinations.

But what I intend to focus on is what I like to call feasible deliciousness. Even as a farmer, it nearly impossible to find the time to cook a meal at home these days, and so if we want to eat lots of veggies and stay healthy, the simpler the better. I want to help you all learn more about the lesser known veggies, learn easy and quick ways to make them delicious and filling, and hopefully inspire you all to love and appreciate vegetables as much as I have come to.

First and foremost, never feel like you have to follow a recipe exactly. I encourage you to eyeball measurements, replace ingredients with whatever you have on hand, and use a spice not listed if it calls to you. Always have fun, and don’t take anything too seriously. Feel free to contact me with cooking or farming questions any time! But please remember to send all logistical CSA questions to csa@gatheringtogetherfarm.com , thank you!

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Beets—Sweet, earthy, and beautifully bright. If you or some of your family members are in the I-hate-beets club, look into different ways to prepare them. It’s rare that we actually don’t like something, we often just don’t like the way we’ve had it before.
  • 5 lbs New PotatoesNewly dug potatoes are very high in water content, so make sure if you’re making a crispy potato dish that you find a way to remove some of the water, either via pre-boiling, pre-baking, or by pressing with a cloth.
  • Dill—A little dill goes a long way, and provides such a delicate freshness and texture to any dish.
  • Spinach—Our spinach is at its prime right now; it doesn’t like the heat of summer much, so it’s just in the edges of summer that it is particularly beautiful.
  • Lettuce—Various varieties
  • 2 Sweet OnionsHigh sugar content that makes them perfect for caramelizing.
  • 4 Cucumbers—Eat fresh like an apple or slice into salads for a nice, sweet crunch. We have two varieties coming this week, you can taste and decide which is your favorite!
  • 2-3 Zucchini—Make sure when you cook zucchini to salt at the end of the cooking process so it doesn’t turn to mush!

Recipes

Beet Slaw with Pistachios and Raisins

This recipe is from one of my favorite new cookbooks, Six Seasons by Joshua McFadden, head chef at Ava Gene’s in Portland, a wonderful restaurant that our farm sells produce too. Enjoy!

“The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve the pistachio butter and make a crazy good sort of vinaigrette.  Serves 4”

  • 2 garlic cloves, smashed and peeled
  • ½ cup golden raisins
  • 2 Tbsp white wine vinegar
  • 1 ¼ lb. beets; use a mix of colors if you can
  • 2 Tbsp fresh lemon juice
  • ½ cup lightly packed flat-leaf parsley leaves (substitute dill, since that’s what you have)
  • ¼ cup lightly packed mint leaves
  • ½ tsp dried chili flakes
  • Salt and pepper
  • Olive oil
  • Pistachio butter

Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.

Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.

Remove the garlic from the raisins and discard. And the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.

To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.

Crispy Buttery Smashed Potatoes

-Portland Farmers Market Cookbook by Ellen Jackson

  • 5-2 lbs. potatoes, unpeeled
  • Salt and pepper
  • 2-3 Tbsp olive oil
  • 4 Tbsp butter, melted and divided
  • 1 tsp minced garlic
  • 2 tsp finely chopped herbs (rosemary, thyme, parsley, chives, dill, etc.)

Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt  the water and bring it to a boil over high heat. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.

Preheat the oven to 425 degrees F.

Lightly coat a baking sheet with the oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape. Brush the potatoes generously with 2 Tbsp of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes. Add the garlic and herbs to the remaining 2 Tbsp butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8-10 minutes more.

Simple Cucumber Salad

I make this all the time at home for munching, usually to get me through to my next big meal. This cucumber salad takes hardly five minutes to prepare, and is a wonderful snack or side dish on a hot summer day. In a large bowl, mix together the following ingredients, and add more of anything to taste.

  • 3-4 Cucumbers, sliced into discs
  • 1/3 bunch Dill, finely chopped
  • Lemon juice to taste (I often use vinegar if I don’t have any lemons on hand.)
  • Salt to taste, 2-3 pinches

2017 CSA – Week 2: The Gathering Together Story

CSA Newsletter – Week 2


The Gathering Together Story

With this being our 30th anniversary farming, I thought it would be nice to tell you all the tale of how Gathering Together Farm came to be such a well-known farm in the valley.

Owners John Eveland and Sally Brewer both come from farming families—John being from Iowa and Sally from New Hampshire— and though they loved to farm, they wanted to break free from the limited selection of vegetables that were commonly grown. GTF grows many of the same types of foods that we are all used to, but they grow almost 500 different varieties of them, from newly bred black tomatoes to nearly forgotten heirloom varieties of Asian greens.

In the eighties, John, his sister, and a couple friends started Nearly Normal’s Restaurant in Corvallis, and they were dissatisfied with the lack of organic produce available for them to use. John and Sally decided to start their own farm to provide the restaurant with quality, organic produce, and before they knew it, thirty years had gone by and they had one of the most well-known organic vegetable farms in the valley. This is largely what gives Gathering Together its human feel; for a farm as big as GTF, John and Sally have managed to maintain a small family farm feel. After all these years they are both still sweating in the sunshine every day with the rest of us!

Working at GTF is unlike working at most any other place. We are all fed breakfast every day, lunch three days a week, and we get free vegetables to take home to our families. I couldn’t imagine more amazing benefits, and we are all grateful for the generosity that John and Sally put forth into the world.

From all of us at the farm base who have put endless hours working in the sun and soil, rain or shine, flood or freeze, thank you for being a part of our farm and for enjoying the produce that we grow. We are forever grateful for the time that you’ll spend with Gathering Together Farm. Enjoy your weekly bounty. Thanks y’all!

-Laura Bennett

Table of Box Contents

  • Chard—Chard greens and stems are both delicious. The stems are like a beet-flavored rainbow version of celery. The greens are similar to spinach and are amazing raw in a salad.
  • Bunch Carrots—Oh my goodness you guys, they’re so sweet! Such a special spring treat.
  • Scallions—In my opinion scallions are best enjoyed raw, sliced thin on top of everything.
  • 5 lbs New PotatoesThis week you’ll be getting Nicola potatoes, a yellow skinned and yellow fleshed potato.
  • Romaine lettuce—Everyone loves romaine lettuce for its crunch, making it perfect for caesar salads, etc.
  • Cilantro—Excellent on top of almost any dish. If you’re having a hard time using the whole bunch up, try making a cilantro pesto. You can use local walnuts or hazelnuts for a cheaper pine nut alternative.
  • 2 Sweet OnionsThe high sugar content in these onions makes them perfect for caramelizing.
  • 2 Cucumbers—Eat fresh like an apple or slice into salads for a nice, sweet crunch.
  • 2 Zucchini—Make sure when you cook zucchini to salt at the end of the cooking process so it doesn’t turn to mush!

Recipes

Spring Pad Thai

This is my personal pad thai recipe that I’ve adapted over the past few years. It’s definitely alternative (I don’t use tamarind because I never have any on hand), and it’s super easy to make. Alter to your own taste as always! You can use almost any selection of vegetables, green beans are a great addition but they aren’t in yet, but we’re in luck that we have many other perfect  veggies.

Ingredients—Veggie Sauté

  • 1 bunch Cilantro (roots in sauté, leaves raw as garnish)
  • 1 bunch Scallions (1/2 in sauté, ½ raw as garnish)
  • ½ bunch Carrots, sliced long and thin
  • 1 Zucchini, sliced long and thin
  • 1 Sweet Onion, sliced thin
  • Oil (I use coconut)
  • Fish Sauce, Tamari, garlic, or whatever you’d like

Ingredients—Pad Thai Sauce & Noodles
(If you like things light, follow this recipe; if you like things super saucy, double the sauce recipe!)

  • 2/3 cup Stock (pork, chicken, or veggie)
  • 6 Tbsp Apple Cider Vinegar
  • 2 Tbsp Lemon Juice
  • 6-8 Tbsp Brown Sugar (it may sound strange, but you can supplement the sugar for strawberry jam and it’s delicious!)
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Soy Sauce/Tamari (use 4 Tbsp if you don’t use fish sauce)
  • 1 Tbsp Hot Sauce/Chili Oil
  • ~1 cup Nut Butter (I use peanut or sunflower seed)
  • 1 8oz package Pad Thai noodles (or if you have a spiralizer you can make carrot and zucchini noodles!)

Directions

  1. Chop all your veggies up beforehand. With Pad Thai, I have found that taking care to slice things thin and long really affects the final product’s taste and beauty! Set aside.
  2. Put all sauce ingredients together in a pot (omit nut butter) and bring up to a simmer. Once it’s hot, add in your nut butter and stir around to dissolve into the sauce. You can control the thickness of the sauce depending on how much you add.
  3. Meanwhile, heat up some oil in a big pan and get your veggie stir fry going. First add in your sweet onion, and after a minute or two add in some tamari or soy sauce and let sauté another few minutes more.
  4. Then add your cilantro root (everything below the twist tie), carrots, scallion, and zucchini. Let sauté about five minutes, stirring occasionally. Add a sprinkle of salt, and don’t let the veggies lose their fresh crunch!
  5. Boil some water and cook your noodles, careful not to overcook them. Drain noodles, mix into sauce to coat them.
  6. Plate noodles, put veggies on top, and garnish with raw cilantro and scallions. Enjoy!

Marinated Tofu with Swiss Chard

Source Note: This savory vegan dish calls for marinating the tofu a few hours ahead. It can be served over white or brown rice, or with any type of noodles…like Pad Thai!

Ingredients

  • ½ pound firm tofu
  • Marinade
    • 1 Tbsp Balsamic Vinegar
    • 2 Tbsp Olive Oil
    • 2 tsp Sesame Seed Oil
    • 2 Tbsp Garlic Chives/Scallion, minced
    • 2 tsp Ginger, minced
    • Pinch of red pepper flakes
    • 1 ½ Tbsp Tamari or Bragg Liquid Aminos
  • 1 bunch Swiss Chard
  • 1 Tbsp Sesame Seeds

Directions

  1. Drain the tofu and cut into cubes.
  2. In a medium bowl, mix all of the marinade ingredients.
  3. Set the tofu cubes in the marinade, toss gently, and marinate for at least 2 hours at room temperature, turning the cubes over occasionally.
  4. Setting aside the tofu, pour the marinade into a skillet on medium heat; simmer 1-2 minutes, until reduced by about half.
  5. Add the Swiss Chard and cover the pan. Continue simmering, stirring occasionally, until the green wilt.
  6. Add the tofu back in, sprinkle with the sesame seeds, stir to combine, and heat through. Serve immediately.

Recipe from Bounty From the Box: The CSA Farm Cookbook by Mi Ae Lipe

Lunch Menu: June 20-23, 2017

Shrimp-n-grits with roasted peppers, black kale and tomatoes

Antipasti

chad fell’s bread & olives  5

new potato & caramelized leek soup & bread   5

chilled cucumber soup & bread   5

mixed greens with balsamic   6.5

GTF salad – cucumbers, strawberries and pumpkin seeds with a strawberry vinaigrette   9.5

pork pate with pickles, mustard and bread   8

 

Pizze Rosse

garlic & basil    10.5

bacon & baby onion    11

 

Pizze Bianche

ham, egg, garlic scapes   11

zukes & roasted peppers    11

 

–add an egg or anchovies   1

 

Secondi

duck ravioli in a thyme brodo with garlic scapes, zucchini and croutons 12

semolina gnocchi with walla wallas, basil, walnuts and ricotta cheese    12

shrimp-n-grits with roasted peppers, black kale and tomatoes   12

garlic sausage with new potatoes and green cabbage with house ketchup and mustard  13

salmon brodetto with carrots, tomatoes, chick peas and aioli   13

Dinner Menu: June 15-17, 2017

 

Antipasti

chad fell’s bread & marinated olives  5

creamy curried carrot  6

mixed greens, balsamic vinaigrette  6.5

cold cucumber soup 6.

country pork terrine & extras 8

baked chevre with caramelized walla wallas, roasted garlic,pears and crostini 9

GTF salad with  cucumbers, apples, roasted hazelnuts, parmigiano cheese with balsamic vinaigrette   9

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

ham & walla walla 11.5

goat cheese & caramel onion 11.5

 

–add an egg or anchovies
to any pie for  $1

Secondi

Potato  Gnocchi with mushroom, tomato, fava beans, and sherry cream  17

Salmon with beluga lentils, braised leeks, fava puree, and lemon beurre blanc   20

Flat Iron, smashed potatoes, roasted carrots and zucchini, and carrot-top chimichurri  22

Duck Breast and Roast Potato with mushrooms, zucchini, and cherry sauce 20

Bacon Wrapped Pork Tenderloin  with polenta, kale and mustard jus  22

 

To Finish

Spiced Rice Pudding  with fresh strawberries and rhubarb gelly  6

Buckwheat Cake with  poached pears and white wine reduction  7

Rhubarb Meringue Tartlette and strawberry sauce   7

Ice Cream Platter: Milk Chocolate, Orange Chocolate Chip, and Cinnamon  6