Dinner Menu: Oct. 18-20, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with fall vegetables, hazelnuts, and balsamic vinaigrette 9-

 Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

       Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Wild mushroom bruschetta with Alsea Acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  10-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

         Entrees

                        Roasted fall vegetables with fermented chile and cauliflower puree 16-

Wild mushroom fettuccine with leeks, broccolini, garlic cream, pecorino and breadcrumbs 20-

    Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

      Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and Alsea Acres feta 13-

   Chorizo, kalamata olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with Rogue River blue cheese, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6

CSA 2018 – Week 19: Fractals in Fall

Hi folks,

This week’s box is home to a very special guest—Romanesco. This unique fractaled beauty is a very direct view into the ways in which plant growth is defined by mathematical laws. Fractals are infinite patterns that repeat at multiple scales. Staring in at the florets of a romanesco you can get lost in the same way as you can with computer-generated fractal images.

Once upon a time I was fairly obsessed with fractals. I played around with geometry any time that I had a pen, constructing logarithmic spirals that obeyed the same laws of the Fibonnacci sequence (1, 1, 2, 3, 5, 8, 13…) that cells and leaves and branches must obey as plants grow. The arrangement of leaves on a stem, of stems on a branch, and of branches on a full plant is known botanically as phyllotaxy. These arrangements allow for leaves and branches to occupy their own space and maximize sunlight exposure without shading one another. Modern engineers even copy this organization to create hip highrises with balconies that each have privacy and a nice view. All plants obey these laws of nature, but certain plants such as romanesco are simply good at flaunting it. Just a little piece of farming that is often never seen.

Best, Laura Bennett

Table of Box Contents

  • Romanesco—This is probably the coolest vegetable you’ll ever see. Its fractal structure looks like it was digitally created with the Mandelbrot set when in fact it is just a product of nature. Its texture is quite like cauliflower but with a nuttier flavor. Cut the spears off stem by stem to maintain their perfect fractal shape.
  • Buttercup Squash—Buttercup squash is moist like a sweet meat squash with a Kabocha-like chestnut flavor. The blue stem end is known as a turban and makes this squash very nice for stuffing with a lid.
  • Watermelon Radish—We started growing this radish a few years ago and it has been a farm favorite ever since. It is a large radish that is pale green on the outside with a pink burst center. The flavor varies throughout the season, but they can range from mild to quite spicy depending on the weather. Their texture however is consistently crisp and refreshing.
  • Savoy Cabbage—When a leaf is said to be savoyed, it means that it’s rumply, like lacinato kale, which has savoy cabbage genes in its history. These rumples allow for many nooks and crannies to be filled with soups and sauces, making for a particularly delicious cabbage experience and textural delight.
  • Red Russian Kale
  • Cilantro
  • Bunched Carrots
  • Nicola Potatoes
  • Pepper Surprise
  • Dried Sweet Onions
  • Red Leaf Lettuce
  • Tomato

Recipes

Print

Vegetarian Stuffed Buttercup Squash

Adapted from https://all-thats-jas.com/buttercup-squash.html 

Ingredients

  • 1 Buttercup Squash, about 3 to 3 1/2 pounds
  • 3 tbsp Olive Oil, divided
  • 1/2 cup Quinoa
  • 1 Onion, finely chopped
  • 8 oz Crimini (Baby Bella) Mushrooms, quartered
  • 2 large leaves of Kale, stem removed and finely chopped
  • 2 tbsp White Wine or Water
  • Salt & Pepper to taste
  • 1/2 tsp Dried Cranberries
  • 1/4 cup Raw Almonds
  • 2 stems fresh Parsley, finely chopped
  • 2-3 oz feta cheese (optional)

Instructions

  1. Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the inside with some oil. Set aside.

  2. Preheat the oven to 400 degrees Fahrenheit.

  3. Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes.

  4. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.

  5. Add the wine, thyme, salt, and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, and parsley. Stir to combine. Taste and adjust the flavors.

  6. Remove the skillet from the heat and stir in the cooked quinoa. Add the crumbled feta cheese and toss to combine. Fill the buttercup squash with the quinoa stuffing.

  7. Place the squash on a baking sheet. Replace the lid on top and bake for about an hour, depending on the oven and on the size and type of the squash. Check the squash flesh with a knife from time to time and stir around the stuffing with a spoon.

  8. The squash is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.

Print

Buttermilk Bagna Cauda

Adapted from https://food52.com/recipes/5108-buttermilk-bagna-cauda 

Ingredients

  • 3 cloves Garlic, peeled and halved lengthwise
  • 2 sprigs Thyme
  • 3 tbsp Butter, unsalted
  • 4 Anchovy Fillets
  • 1/4 cup Olive Oil
  • 1 pinch Salt, more if needed
  • 2 tbsp Buttermilk
  • Fresh and lightly blanched vegetables, like asparagus, green beans, cauliflower, Romanesco broccoli, small carrots, etc., at room temperature

Instructions

  1. Drop the garlic and thyme into a small saucepan, add the butter and melt over low heat. Simmer the garlic (pulling the pan off the heat if the butter ever bubbles actively) until it's softened, about 10 minutes.

  2. Add the anchovies and mash with a wooden spoon to dissolve them. Stir in the olive oil and let heat through. Season with salt -- taste as you go! (LB addition—I also stir in extra olive oil and spicy pepper flakes)

  3. Whisk in the buttermilk. Serve with a platter of vegetables. Kalamata olive bread is also traditionally served with this dish.

Lunch Menu: Week of October 16, 2018

*All items and prices subject to change

Roasted delicata squash soup with toasted squash seeds and herbs

Salads& Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

        Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Burrata, summer squash, and tomatoes with balsamic reduction and garlic crostinis 10-

Kale, blue cheese, walnuts, and grapes with herb-buttermilk dressing 9-

Roasted delicata squash soup with toasted squash seeds and herbs 7-

    Plate of pickled farm vegetables

  Entrees

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

  Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

 

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter, shaved kale, carrots, 

 

and celeriac on pugliese 12 / 7-

     Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and feta 13-

   Chorizo, kalamata olives, roasted peppers and mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, olive oil, and fresh herbs 14-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6

 

 

Dinner Menu: Oct. 11-13, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Deck Farms pork rillettes, frisee and apple salad, and garlic crostinis 7-

Wild mushroom bruschetta with alsea acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  11-

Kale, blue cheese, grapes and walnuts with herb-buttermilk dressing 9-

Roasted cauliflower soup with black pepper and microgreens 7-

Burrata, summer squash, and tomatoes with balsamic reduction and garlic crostinis 10-

Entrees

Roasted fall vegetables with cauliflower puree 16-

Wild mushroom fettuccine with leeks, kale, garlic cream, pecorino and breadcrumbs 20-

Poulet au riesling with chanterelles, duck fat roasted potatoes, onions and chard  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled tamari and ginger marinated ling cod with matsutake dashi, shaved vegetables and grilled tat soi 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Cocozelle and delicata squashes with habinada peppers,  basil pesto and feta 13-

Chorizo, kalamata olives, roasted peppers and mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, pecorino, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Turkish Coffee creme brulee with cookies 7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Scoop of daily ice cream with cookies   6

Lunch Menu: Week of Oct. 9, 2018

*All items and prices are subject to change.

Cold smoked albacore tuna tartine

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

        Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Wild mushroom and leek bruschetta with chevre, shaved raddicco, apples, and walnuts 10-  

Kale, feta and grapes with herb-buttermilk dressing 9-

Roasted cauliflower soup with black pepper and microgreens 7-

Deck Farms pork rillettes, frisee and apple salad, and sourdough bread 7-         

 Kabocha squash and chevre raviolis

Entrees          

Roasted fall vegetables with cauliflower puree 16-

Cold smoked albacore tuna tartine with pickled beets, fall greens, cherry tomatoes, mustard, and dill creme fraiche 13-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

 Kabocha squash and chevre raviolis with fennel, kale, onions, brown butter and hazelnuts 19-

Grilled Deck Farms pork chop with celeriac puree, braised collard greens, poached apples and caramelized pork jus 23-

Braised Oregon Valley Beef osso buco with creamy polenta, fall vegetables and gremolata 22-

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter, shaved kale, carrots, and celeriac on pugliese 12 / 7-

     Wood-Fired Pizzas

Classic margherita 11-  

Summer squash, roasted garlic, and habinada peppers with basil pesto and feta 13-

   Smoked chorizo, roasted peppers, mizuna, tomato sauce and mozzarella  14-

Chanterelles, romanesco, leeks, bechamel and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Turkish Coffee creme brulee with cookies 7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Scoop of daily ice cream with cookies   6