March 21st Market Recipes- featuring Fava Beans

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by Laura Bennett on May 22, 2016 · 0 comments

We were all grateful for the sunshine yesterday down at the waterfront. Our market crew finished breaking down the booth just before the rain set in, we couldn’t have planned it better. Many veggies made their debut in the sunlight, including fava beans and zucchini. Here’s what we sampled:20160521_103209 (2) resized

FAVA BEANS WITH GARLIC SCAPES:

Fava beans are rich in protein and have a nutty, buttery flavor. Sadly, they are often overlooked as they can be timely to prepare. To some extent, this can’t be avoided and joy must be found in the shelling process itself. However there are certain ways to simplify things. Most often, I shell the beans by snapping the pods in half and popping the beans out with my thumbs. After that, I never remove the skins from the individual beans as is traditionally done. They’re delicious with or without their skins, and these beans are sold by weight, so why take the time to remove valuable nutrients? Another approach is to cook whole pods, either via steaming or grilling, sort of like edamame. This way you can simply remove the beans by hand as you eat them. 20160521_084146 resized (2)

  • 1 Willamette Sweet Onion, sliced thinly
  • 1 bunch Garlic Scapes, roughly chopped
  • 3 lbs. Fava Bean pods (~3 cups shelled beans)
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Coat the bottom of the pan in olive oil and heat up to medium.
  2. Once up to temperature, add in sliced onion. Sauté about 10 minutes until translucent, stirring occasionally.
  3. Stir in 2-3 pinches salt and pepper.
  4. Add in chopped garlic scapes and fava beans. If the pan is getting dry, add in a bit more oil to prevent burning. Sauté about 7 minutes, stirring occasionally.
  5. Remove a bean from the pan and eat it. If you think it needs more time, sauté a few more minutes. If it’s just about perfect, turn off the pan and they beans will finish off cooking a bit as they cool. Add more salt and pepper to taste if need be.20160521_113305 (2)

 

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Dinner Menu for May 19,20,21

by GTF Office on May 19, 2016 · 0 comments

 

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antipasti:

bread-olives   4.5

bread-pesto  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

curried salmon terrine  5.5

rillette filled thyme elcair  5.5

bruschetta/duck/pickled beets/blue  6.5

gtfsalad –strawberries/pumpkin seeds  7.5

black bean  soup  5

carrot and curry soup  5

pizze rosse:

garlic/oregano/mozzarella    9.5

bacon/zukes/mozz  10.5

spring onion/ham/mozz  10.5

 

pizze bianche:

duck/anchovy/scallion/mozz  10.

egg/blue/scallion/mozz 10.5

goat/olive/mozz   10.5

 

add an egg or anchovies

for  2.

 

secondi          (three course meal $29)

chinook salmon/brodo/noodle/carrots/daikon/sugar snap/mint   19.5

duck/carrot/greens/turnip/blackberry 18.5

hanger steak/new potato/chard/radish/butter lettuce/caper salsa verde  19.5.

quail/lentils/roasted peppers/grilled walla walla/balsamic 18.5

semolina soufflé/thyme/caramelized onions/greens/golden raisin 16.5

 

to finish

chocolate-almond fudge cake/chantilly/strawberry coulis   5.5

cappuccino cheesecake/caramel sauce 5.5

strawberry vanilla pie/chantilly  5.5

chocolate/coffee mousse cake/chantilly   5.5

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antipasti:

bread-olives  4.

bread-pesto  4.

mf pork pâté/mustard/cornichon 5.5

ceci fritti/cucumber/tomato  6.5

carrot and thyme terrine  5.5

bruschetta/peppers/scallions/parm  5.5

bruschetta/duck/pickled beets/blue  5.5

mixed field greens, balsamic vinaigrette  6.5

gtf salad –strawberry/pumpkin seed  9.5

spicy black  bean soup/artisan bread  4 curried carrot soup/artisan bread   4

 

pizze rosse:

garlic/basil/oregano/mozz   9.5

bacon/zukes/mozz  10.5

spring onion/ham/mozz  10.5

 

pizze bianche:

duck/anchovy/mozz 10.5

egg/blue/scallion/mozz 10.5

goat/olives/mozz  10.5

add an egg, pickled jalepenos

or anchovies for  $1

 

secondi

agnolotti of basil & goat cheese with zucchini, baby onions in a thyme broth  10

frascatelli with romas, roasted peppers, new garlic & mozz    10

duck leg confit with brown rice, carrots, roasted turnips and thyme honey   10.5

grilled pork chop with ceci, spinach and a parsley mint pest   11.5

seafood brodetto with potatoes & aioli*   11.5

 

This week we feature some of the brews made by Oregon Trail Brewery – ask your server about our special thirst-building treat for drinkers of our OTB offerings.

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Dry Farming Project

by GTF Office on May 17, 2016 · 1 comment

One of our employees, Amy Garrett, also works for the OSU Extension Small Farms Program. With a project funded in part by National Institutes of Food and Agriculture under the Beginning Farmer and Rancher Development Program, she is using some of GTF’s land to do a dry farming trial. How is such a feat possible? Dry farming has existed for a long time and was the main form of farming before modern irrigation systems, the rise of dams, and aquifer pumping.

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After last year’s drought, more and more people became interested in the dry farming techniques, as it seems evident that warmer summers and less snow pack are going to continue. Last year, GTF had its water rights cut off in September, even with senior water rights. Other farms had theirs cut off in June or July. If this happens again, it will be helpful to have methods of farming that don’t require irrigation.

In her little plot of land, Amy is planting melons, tomatoes, squash, and potatoes. These will be grown all summer without irrigation. First, she plants everything a little deeper since the plants rely on moisture in the soil. The seeds are planted 4 to 5 inches down.IMG_1566

After covering the seed with soil, Amy uses her boot to push down on top of the soil to bring the moisture to the surface and create capillary action. If the roots can extend down three feet, they’ll reach groundwater. She uses wider spacing between each seed so they won’t compete as much with each other for water. Fortunately, the roots of dry farmed crops grow deeper than irrigated crops. The roots of tomato plants can stretch as deep as 5 or 6 feet.

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This isn’t a yield-maximization strategy, but dry farming has been known to produce more flavorful produce that people often seek out. This year, the early adopters of dry farming in Oregon are getting together to do research and develop best practices. Small farmers in Western Oregon have created a collaborative learning community with a Facebook page called Dry Farming Collaborative.

Amy first got a taste of dry farming when she went around and visited small farmers in northern California and Oregon. One farmer in particular has been dry farming  in Oregon for over 40 years and was the one who inspired her to look more in depth at dry farming methods.

At this point, Early Girl and Big Beef tomatoes are the only plants that have leaves above ground at GTF.IMG_1572 All of the crops and varieties are ones that have been successfully dry farmed or came from dry farming systems (like Seed Revolution Now). Two of the potato varieties that Amy is planting, Purple Majesty and Mountain Rose, are also grown by GTF (irrigated), so it will be interesting to compare the dry versions with the irrigated versions. It is believed that dry farmed potatoes store longer than irrigated. The other two potato varieties being dry farmed are Yukon Gold and Nicola. Amy says it would be fun to have a dry farm themed dinner featuring dry farmed produce and do side-by-side tastings of dry farmed and irrigated produce.

If it rains, Amy will come out to cultivate. She says it is important to keep the top layer loose, which acts as a mulch. Crusting and cracking in the soil accelerate moisture loss, so loosening the top few inches will help to conserve the moisture below. Other than that, she actually doesn’t need to tend the plot very often. Since there is no irrigation, fewer weeds will grow.IMG_1581

We look forward to watching this process unfold throughout the summer, and we will do monthly blog posts documenting the progress of these dry farmed crops. Stay tuned.

 

 

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Corvallis Market Recipes from May 14th

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by Laura Bennett on May 15, 2016 · 0 comments

Happy Sunday!

A big thanks to all who were able to brave the rain and visit us at one of our markets yesterday. It was lovely to be the one standing next to the cook stove, I stayed toasty all day. Here is what we sampled up:

  • Raw Hakurei Salad Turnips (May 1st post)
  • Raw Red Radishes
  • Daikon Radish Stir Fry (May 1st post)
  • Wilted Chicory Salad

RAW RED RADISHES:

We served these raw, as they pack the most punch this way. Contrasted with the soft and sweet Hakurei turnip, these tiny pink bombs are crunchy with a sweet yet powerful spice. They’re great as a fresh, spicy snack, or sliced up into a salad.

Don’t forget about your radish greens! They come free with every bunch. Though these greens are fairly hairy, they become very tender and delicious when cooked. When sautéed they end up just like any other mild mustard green, such as mizuna or bekana mustard.

WILTED CHICORY SALAD:

Chicory greens can be an acquired taste. Not everyone enjoys the flavor of bitter, and up until about a year ago, I was one of those people. If I did ever eat bitter greens, I had to make myself do it, telling myself how good they were. They really are extraordinarily good for you, as the compounds that make the bitter flavor aid in healthier digestion. My taste buds acclimated to the new flavor, and now I actually crave these bitter leaves on a regular basis. So even if you haven’t liked them in the past, don’t give up! I had no idea what I was missing out on.IMG_2258 (2) half pixels

  • ½ Willamette Sweet Onion, chopped
  • ½ head Fresh Spring Garlic, minced
  • 1 head Frisee Endive, chopped including stems
  • 1 bunch Dandelion Greens, chopped including stems
  • Olive oil
  • Balsamic vinegar
  • Salt

Directions:

  1. Coat the bottom of the pan with olive oil and bring up to medium temp. Add in the Willamette sweet onion and fresh spring garlic. Sauté for 5 minutes, quasi-caramelizing the onions. Add in about 3 Tbsp balsamic vinegar and saute for another 5 minutes. This sweet, savory, tangy base is IMG_2292 (2)what you want to balance out the bitterness.
  2. Add in the chopped endive, and stir around until it cooks down half way, about a minute.
  3. Then you’ll have room in the pan to add in the chopped dandelion greens. Sprinkle 2-3 pinches of salt and stir around for another minute or two, just until the greens look wilted.
  4. Turn off the stove. Let finish of cooking then taste. Add more balsamic and salt to taste.

 

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