Lunch Menu: Week of Oct. 17-20, 2017

Carrot and scarlet kabocha soup, served with bread

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

GTF kimchee    4

vegetarian french onion soup, served with bread     5

carrot and scarlet kabocha soup, served with bread    5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, croutons, and a maple poppyseed dressing     9.5Coriander and paprika braised pork shoulder on fresh orrechiette with broccoli & collards

 

Pizze Rosse

garlic & basil    13

corn & roasted pepper   13

bacon & bleu   13

 

 

Pizze Bianche

kalamata & goat cheese  13

sausage & leek 13

ham & scallion   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 


Seafood risotto of prawns with roma tomatoes, chives, peppers and traveso


Secondi

poached egg on polenta with celeriac, sunchokes, delicate, butternut and balsamic    13

seafood risotto of prawns with roma tomatoes, chives, peppers and traveso    14

brodetto of albacore tuna, prawns, kale, potatoes and tomatoes topped with aioli    14

coriander and paprika braised pork shoulder on fresh orrechiette with broccoli & collards   14

CSA 2017 – Week 19: Misty Mountain Morning

CSA Newsletter – Week 19


Misty Mountain Morning

Every day that I come to the farm I feel so lucky to work in such a beautiful place. This morning the patches of cold fog were bouncing around from field to field, sliding down the mountains and settling into the valleys before dispersing, giving way to crisp, clear, blue skies, bright with the apricity of the warm winter sun. In the heat of the season we try to get our lettuces and other cool-weather crops harvested as early in the morning as possible to prevent wilting, but at this point in the season we have to wait for the day to warm up so that the light frost melts off the leaves before we can harvest.

In addition to regular harvest, today our field crews spent the morning seeding garlic and fava beans. The garlic will overwinter to be harvested fresh in the spring as whole heads and scapes. The favas will be harvested in the spring as well for both their greens and their beans. We’ve finished the mad summer rush of tomato and pepper harvesting and are now spending the majority of our time washing and grading root crops.

Farming requires you to be able to acclimate to such a wide range of temperatures. The challenge in the summer was how to get through long, hot days in full sun. Now the challenge is how to stay warm while washing vegetables in incredibly cold water, or while harvesting vegetables in cold, dense fog and rain. It’s amazing to have such a hard-working group of people dedicated to the full farming season. Every item in this box is making its way to you because of the daily efforts of those fine individuals.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • 2 Delicata Squash—These are the squash we’ve all been waiting for. Delicata is incredibly sweet and flavorful, and it even lends itself to easy sautéing. When sautéing, just slice it into thin half-moons. The skin is soft enough to leave on, but roasted halves of delicata are probably my favorite way to enjoy them.
  • LeeksThe butter-flavored onion of winter, perfect in any sauté, in soups, and even roasted. Make sure to use your green tops to get the most out of your leek experience, they just take a little bit longer to cook than the white part, or you can add them into a stock.
  • Green CauliflowerThese taste pretty much the same as white cauliflower, although it can sometimes have a nutty flavor more similar to the Romanesco that you got last week.
  • Parsley Root—Don’t confuse this root with a parsnip, because they are two very different things. Parsley root tastes pretty much exactly like parsley; add to a roasted root medley or sauté to taste it.
  • Black Radish—Also known as a Spanish radish, these radishes are black on the outside and white on the inside. At first taste, they may taste as sweet as a salad turnip, but the horseradish-like heat will sneak up on ya!
  • Bunched Red Radishes—Great for salads and slaws, or even lightly roasted with other roots.
  • Cipoliini Onion—With the highest sugar content out of all the onions we grow, these are perfect for caramelizing.
  • Curly Green Kale— Kale and Potatoes with fried eggs on top are a delicious autumn breakfast.
  • Nicola Potatoes—Yellow and buttery
  • Bunched Carrots
  • Sweet Onion
  • Lettuce

Recipes

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Kale-Stuffed Delicata Squash

Ingredients

  • 2 medium to large Delicata Squash, halved and seeds removed
  • 4 tbsp extra virgin olive oil
  • kosher salt & freshly ground black pepper
  • 2 medium apples, peeled, cored and finely chopped
  • 2 medium to large Leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half-moons
  • 2 medium cloves garlic, minced (about 2 tsp)
  • 1/2 cup raisins
  • 1 tsp dried thyme
  • 1 bunch kale, rinsed, thick stems removed, shredded
  • 1 cup cottage cheese
  • 3/4 cup grated Parmesan cheese, plus more for topping
  • 1 tbsp unsalted butter, cut into 8 small cubes

Instructions

  1. Adjust oven rack to middle position and preheat oven to 375°F. Rub squash with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.

  2. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.

  3. Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. If you have any leftover stuffing, bake it in a greased dish alongside. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

 

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Garlic Parmesan Roasted Cauliflower

Ingredients

  • 1 large head Cauliflower, cut into florets
  • 1 tbsp extra virgin olive oil
  • salt to taste
  • 1/4 tsp black pepper
  • 1 tbsp garlic clove, minced
  • 1 tsp paprika
  • 1/2 cup grated Parmesan cheese
  • fresh parsley, chopped

Instructions

  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with foil.

  3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.

  4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.

  5. Bake the cauliflower for 15 minutes.

  6. Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.

  7. Serve in a casserole and garnish with parsley.

Sunday Morning Breakfast—I’d never had parsley root before, so for breakfast on Sunday I threw a lil sauté together and it was sooooo good! I just sautéed cippolini onion, garlic, parsley root, and shitake mushrooms together, threw some chili oil in there and then poured a couple of eggs into the pan to scramble in with the veggies. I topped it with some Parmesan cheese and hot sauce and devoured it in what seemed like hardly thirty seconds.

Dinner Menu: Oct. 12-14, 2017

Antipasti

Grilled seasonal vegetables, marinated olives, lemon vinaigrette, GTF bread    8

Baked local chevre, roasted onions, garlic, local apples and crostini     9

Mixed greens, lemon vinaigrette     6.5

GTF salad, roasted corn, green beans, toasted hazelnuts, lemon vinaigrette     9.5

Eggplant parmigiana with mixed greens 7.5

Panzanella salad with golden bread cubes, tomatoes, red onion, kalamata, capers, basil   6.5

Beef meatballs with tomato sauce and mixed greens 7.5

Ceci minestrone soup 6

 

Pizze Rosse

with Gtf  tomato sauce

 

mozzarella and basil   13

mozzarella, corn and peppers 13

Kalamata and goat cheese 13

Pizze Bianche

With béchamel sauce

 

duck confit and roasted onion   13

mozzarella, bacon and kale13

mozzarella, tomato and broccoli 13

add an egg or anchovies 1

Primi e Secondi 

Butternut squash ravioli, pork belly broth, greens, hazelnut, pecorino     20

Roasted delicata squash, wild rice, treviso radicchio, spinach, carrot, basil pesto     16

Painted Hills flat iron steak, mashed potatoes, kale, horseradish aioli    23

Duck breast, carrot puree, spinach, honey   22

Carlton farm pork chops, creamy polenta, chard, carrot, basil pesto 22

Newport, OR albacore tuna, wild prawns, black lentil, spinach, carrot, onion, romesco sauce   20

Dolci

Pumpkin Cheesecake with caramel sauce  8

Baby Chocolate Bundt and strawberry compote  7

Tahini Chocolate Chip Cookies with brown sugar ice cream   7

CSA 2017 – Week 18: The Flavors of Fall

CSA

CSA Newsletter – Week 18


The Flavors of Fall

As you go through this week’s autumnal box there will be quite a few exciting and lesser known vegetables to explore. It’s quite an amazing thing to live in a place where you can grow so many different types of foods and explore so many different types of flavors. It’s even more amazing that so many of us who happen to live in this agricultural utopia don’t even know that there are such diverse and delicious foods to be enjoyed here. I certainly didn’t.

It’s crazy to imagine what it would have been like for people to live in places where they ate hardly anything but potatoes during the winter. The first time I had kabocha squash, having only ever had acorn before, I just couldn’t believe what I was tasting. I thought squash was something that had to be drowned in butter and salt to be delicious, and yet here was this squash that tasted like a roasted chestnut on its own.

And then when I had celeriac for the first time I just couldn’t understand how such an ugly-looking root sautéed simply with garlic and onion could elicit almost the same flavor profile as a rich chicken stock. And then! There’s the day that you see romanesco for the first time, making you question just about everything you thought you knew about the natural world in one glance. Soon even more flavors will start coming your way, from mushroom-flavored sunchokes and sweet earthy parsnips to savory Gilfeather turnips and incredibly herbal parsley root.

There just isn’t anything in the world quite like a new flavor. Just this week I picked a low-growing pink berry that smelled exactly like wintergreen gum—pure magic.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Green Kabocha Squash—This squash will blow your mind! It’s basically a giant roasted chestnut, with a deeply savory and nutty flavor and a creamy yet dry texture. At the market, you’ll see a variety of green, scarlet, and grey kabochas, each with their own slight flavor variations.
  • CeleriacI had never heard of this vegetable before working for GTF, but it has since stolen my heart and has become a staple in my fall and winter diets.
  • RomanescoThis is the vegetable of all vegetables, the one and only cauliflower relative whose florets form perfect fractal patterns that look more like a work of art than food. Use just like you would broccoli or cauliflower, and for the best results, cut to keep the florets in little tree forms.
  • Conehead Cabbage—This cabbage is especially sweet, and the leaf shape makes it ideal for making gluten-free wraps.
  • Sweet Bell Pepper—These could be the last peppers of the season. We’ll have to enjoy them while we still can!
  • Spinach
  • Green Bell Pepper
  • Huckleberry Gold PotatoesEveryone on the farm agrees, these potatoes are the most beautiful of the season so far. Their skin is dark purple with hints of magenta, and their flesh is a creamy golden yellow.
  • Bunched Carrots
  • Sweet Onions
  • Lettuce

Recipes

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Creamed Celeriac & Apple Soup

“With its wrinkled, whitish skin and protruding stringy roots, celeriac (also known as celery root) won’t win any beauty contests, but I nevertheless find it charming—perhaps because I’m French. In France, celeriac is commonly used in salads, soups, gratins, or mashed.”

Author Adapted from La Tartine Gourmanade by Béatrice Peltre

Ingredients

  • 1 tbsp butter (or coconut oil)
  • 1 tbsp olive oil
  • 1/2 sweet onion, diced
  • 1 celeriac, peeled & diced
  • 2 medium potatoes, peeled & diced
  • 1 large apple, peeled & diced
  • 2 cups water
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 tbsp marjoram leaves (or oregano)
  • salt & pepper
  • 2/3 cup heavy cream (or coconut milk)
  • chopped parsley to serve (optional)
  • crumbles of blue cheese, to serve

Instructions

  1. To prepare the soup, in a heavy pot melt the butter over medium heat. 

  2. Add the oil and then the onion. Cook for 2-3 minutes until soft. 

  3. Add the garlic and continue to cook for 1 minute. 

  4. Add the celeriac, potato, and apple and cook, stirring for 5 minutes. 

  5. Add the water, stock, bay leaf, and marjoram and season with salt and pepper. Cover and simmer for 20-25 minutes until the vegetables are fork-tender.

  6. When the soup is ready, discard the bay leaf and transfer to the bowls of a food processor. Puree and return to the pot with the heavy cream.

  7. Reheat the soup and check the seasoning. Serve with crumbles of blue cheese, chopped parsley, and olive oil.

Recipe Notes

Pretty much any vegetable sautéed with onions and then pureed with heavy cream will make a delicious soup. So feel free to add in carrots, spinach, romanesco, or even kabocha squash - just maybe not all at once.


*To see a tutorial on how to cut up celeriac and kabocha squash, check out this link:
http://blog.gatheringtogetherfarm.com/2016/11/13/november-12th-market-recipes-ft-fioritto-cauliflower/

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Stir-fried Kabocha Squash

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges.

Author Laura Bennett

Ingredients

  • 1 kabocha squash, sliced thinly (you can decide if you'd like to shave the skin off first with your knife; scarlet kabocha skin is often soft enough to leave on, but the green squashes you have this week may have thicker skins)
  • 1 sweet onion, sliced thinly
  • 1 sweet pepper, sliced thinly
  • 1/2 head garlic
  • coconut oil
  • salt & pepper

Instructions

  1. Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial in the link above if needed.

  2. Finely chop your onion.

  3. Heat a pan of oil up to medium-low temp and add in the onions, letting cook 2-4 minutes.

  4. Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.

  5. Finely chop garlic and peppers and add into the pan, continuing to cook uncovered another 5-8 minutes until crispy brown on some edges, but before the pieces turn to mush.

Lunch Menu: Week of October 10, 2017

Seafood risotto of prawns with roasted tomato, chives, peppers, and traveso

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

GTF kimchee    4

roasted cauliflower, sage and parmesan soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, cabbage, and a maple poppyseed dressing     9.5

 

Pizze Rosse

garlic & basil    13

corn & peppers   13

bacon & kale  13

 

 

Pizze Bianche

ham & bleu cheese  13

duck & scallion  13

sausage & kalamata   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Spiced & confited chicken hindquarters with white bean cassoulet, spinach, and romesco

Secondi

mushroom and goat cheese ravioli with roasted carrots, delicata squash, sage, and croutons  13

seafood risotto of prawns with roasted tomato, chives, peppers, and traveso    14

spiced & confited chicken hindquarters with white bean cassoulet, spinach, and romesco  13

brodetto of albacore tuna and prawns with potatoes, fennel bulb, and aioli   14