Dinner Menu: July 20-22, 2017

 

Antipasti

chad fell’s bread & marinated olives   5

chilled beet soup, smoked trout toast  7

vegetable chowder, carrot top pesto 6

mixed greens, balsamic vinaigrette  6.5

boudin blanc, pickled berries, grain mustard  9

baked local chevre, roasted onions, garlic, pears and crostini  9

farmstand cobb, egg, bacon, duck, blue cheese, tomato, kohlrabi, red wine vinaigrette 9

GTF salad, roasted garlic, tomatoes,  cucumbers, onion, red wine vinaigrette

9.5

 

Pizze Rosse

garlic, basil & mozz  11

bacon & kale 12

roasted pepper, onion   12

 

Pizze Bianche

fresh tomato,  goat cheese 12

ham & scallions  12

 

 

Secondi

Tagliatelle with mushroom, tomato, fennel, chard, sherry cream, carrot top pesto 19

Salmon with cous cous, eggplant, squash, fava puree, green mole sauce   21.5

Flat Iron Steak with buttermilk mashed potato, carrot, broccolini, horseradish aioli     23

Duck Breast with creamy polenta, broccolini, chard, cherry gastrique   22

Pork Loin with spaetzli, braised cabbage, carrot, grain mustard jus   21

 

To Finish

Warm Boysenberry Crisp with Apple Cinnamon Ice Cream  8

Chocolate Mousse with Lemon Ricotta Cookie and Strawberries  7

 

Lunch Menu: Week of July 18, 2017

Pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled green gazpacho, served with bread   5

white bean, tomato and spinach soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

kaleidoscope goat cheese on chad fell’s fresh bread    6

Pizze Rosse

garlic & basil    11

roaste pepper, zuke, onion    12

bacon & kale  12

 

 

Pizze Bianche

tomatoes & goat cheese    12

ham & broccoli    12

thyme, tarragon, oregano, chili flake  12

 

– add an egg or anchovies   1

Local goat chevre and basil ravioli with roasted beets, broccolini and almonds

Secondi

local goat chevre and basil ravioli with roasted beets, broccolini and almonds  13

pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta  13

shrimp-n-grits with roasted peppers, kale and tomatoes   13

seafood brodetto with albacore tuna, tomatoes, potatoes, fennel, carrots and *aioli     13

 

CSA 2017 – Week 6: The Life of a GTF Tomato

 

CSA Newsletter – Week 6


The Life of a GTF Tomato

Before I worked at this farm I had no idea why organic produce was more expensive than conventional. Conventional herbicides and pesticides are really expensive, so to me it seemed like it should balance out that organic doesn’t spend money on expensive chemicals but spends more on labor. What I have come to understand is that the issue is so much more than just a question of organic vs. inorganic. Methods of production is a huge factor in differentiating our farm from others. As an example, this is an extremely abbreviated list of all the work that goes into producing a GTF tomato. The full version is available on our blog.

  • Seed selection—takes years of farming knowledge
  • Seeding—make compost, make potting mix from that compost, seed the tomatoes, graft them, up-pot them, and plan for disease rotation in the fields.
  • Grafting—grow disease-resistant rootstock and splice desired varieties on top and let graft union heal.
  • House preparation—soil testing, ground tillage, irrigation installation, plastic mulch installation, trellising installation
  • Transplanting—we transplant all our tomatoes by hand. Hundreds and hundreds
  • Trellising & Pruning—as the plants grow we twist them around hanging strings and prune them as we would a perennial.
  • Greenhouse Mudding—Either by hand or via a mud-cannon, we throw mud onto our hoop houses so the temps don’t get to crazy high for the plants in the summer.
  • Weeding—regularly throughout the growing season.
  • Pest & Disease Monitoring—throughout season
  • Irrigation—constant vigilance!
  • Harvest—It’s really hard to walk through a greenhouse packed 10 feet tall with tomato plants while carrying a flat that weighs 30 pounds!
  • Grading—every tomato we harvest gets sorted by quality by hand, depending on where it’s destined to end up.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Eggplant—“Eggplant may be the trickiest vegetable to cook, and therefore it can inspire some ambivalence. But when handled correctly, it is sublime.”—Joshua McFadden
  • Jalapeño—They’re a little milder than they will be later in the season, which can be nice for certain dishes especially.
  • Fennel—Use both the fronds and the bulb! The bulb is great grilled or roasted, or even slice thinly raw on top of meat. The fronds can make a delicious addition to pesto, salad, or soup.
  • Chard—Chard, spinach, and beets are all cousins in the same plant family, and all can be used in similar ways.
  • Carrots—sweet and wonderful raw or roasted with a little crunch still maintained.
  • 2 Sweet OnionsHigh sugar content that makes them perfect for caramelizing, and they’re great roughly chopped in Pico de Gallo.
  • Cucumbers—Eat fresh like an apple or slice into salads for a nice, sweet crunch.
  • Summer Squash—Though there are many types of squash that are great for different dishes, all can be used interchangeably.
  • 5 lbs New PotatoesThis week we have Nicola potatoes.
  • Lettuce—Various varieties
  • Tomatoes—Sweet & fresh!

Recipes

Print

Peak-of-Summer Roasted Ratatouille

From The CSA Cookbook.  Though this dish is traditionally sautéed, roasting the vegetables brings out a richness and sweetness that you just don’t get from the stove top. Little more is needed than a generous glug of olive oil, a fresh sprig of rosemary, and some salt and pepper to marry the flavors while they caramelize. You can serve ratatouille as a side dish or make it a full meal with a loaf of crusty bread and a glass of red wine. Leftovers go great on a bed of mixed greens the next day.

Author Linda Ly

Ingredients

  • 1.5 lbs tomatoes, cut into 1-inch chunks
  • 1 lb summer squash, cut into 1/2-inch slices
  • 1 lb eggplant, cut into 1/2-inch slices
  • 2 bell peppers, cut into 1-inch pieces
  • 1 yellow onion, cut lengthwise into eighths
  • 10 garlic cloves, smashed with a knife
  • 1/4 cup olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 rosemary sprig (or another herb of choice)
  • 1/4 cup fresh basil, thinly sliced

Instructions

  1. Preheat oven to 400° F.

  2. As you prepare all the vegetables, cut the tomatoes first and let them drain in a colander while you break down the remaining ingredients.

  3. In a large bowl, gently toss all the vegetables with the garlic, oil, salt, and pepper until evenly coated.

  4. Strip the leaves off the rosemary sprigs and scatter them on top.

  5. Spread the vegetables across two large rimmed baking sheets in a  single layer, with the  tomatoes cut-side up. You want the vegetables packed in tightly, but not piled on top of each other.

  6. Roast until most of the vegetables are soft, shriveled, and slightly browned, about 45 minutes. If your baking sheets are on two separate racks, swap their positions halfway through the roasting time for even cooking.

  7. Transfer the vegetables and all their juices to a serving bowl and toss with the basil. Serve warm or chilled.

Print

Caramelized Fennel and Onion

—Adapted from The CSA Cookbook by Linda Ly.  Many people shy away from fennel, which they describe as having too strong of a licorice-like flavor. When you put that same fennel in the oven under high heat, however, its love-it-or-hate-it aroma mellows out into a warm slice of sweetness. Fennel bulb caramelizes beautifully the way onion does, turning soft and fragrant with only the slightest hint of anise. After a long roast, the sumptuous flavors of fennel and onion marry and make a deep, rich, and smoky sweet side to a savory steak.

Ingredients

  • 1 fennel bulb, sliced lengthwise into 1-inch wedges
  • 1 yellow onion, sliced lengthwise into 1-inch wedges
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat the oven to 425° F.

  2. In a large rimmed baking sheet, toss the fennel and onion with the oil, salt, and pepper until thoroughly coated.

  3. Scatter the vegetables across the baking sheet in a single layer and roast until golden brown and slightly charred on the edges, 35-45 minutes. Halfway through the roast, give the fennel and onion a quick stir for even caramelization on all sides.

 

Print

Chard, Basil, and Boysenberry Salad w/ Hazelnuts

Author Laura Bennett

Ingredients

  • Onion
  • Balsamic vinegar
  • Olive oil
  • Salt
  • 1 bunch Swiss Chard
  • 1 bunch Fresh Basil
  • Boysenberries
  • Hazelnuts

Instructions

  1. First, mince up some onion and smash with the back of a spoon in a large bowl with some balsamic vinegar, olive oil, and salt. This changes the flavor of the dressing and you can smell this change almost instantly. 

  2. Then finely chop up your chard and basil (an entire bunch of each) and toss in the salad dressing. The longer the greens sit in the dressing the more soft and delicate they will become; I recommend serving at least twenty minutes after you finish making the salad.

  3. Top with sliced up boysenberries (or any fruit, really!) and some chopped up hazelnuts. This is a wonderful salad to bring to parties as it only gets better with time.

Dinner Menu: July 13-15, 2017

Antipasti

chad fell’s bread & marinated olives  5

gazpacho   6

chicken posole soup  7

mixed greens, balsamic vinaigrette  8

boudin blanc, pickled mulberry, grain mustard  9

handmade mozzarella caprese  8.5

farmstand kale, nuts, seeds, sprouts, onion, omega vinaigrette  8

GTF salad with  grilled squash, carrot, onion, dill & buttermilk dressing  8

Pizze Rosse

garlic & basil  10.5

bacon & mushroom  11.5

 

Pizze Bianche

tomato & grilled onion  11.5

ham & kale 11.5

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

Secondi

Potato  Gnocchi, eggplant, mushroom, kale, tomato consomme, basil pesto 18

Ling cod with amaranth risotto, grilled squash, spinach, citrus nage  21.5

Flat Iron Steak au poivre with buttermilk mashed potato, carrot, rainbow chard  23

Duck Breast with panisse, ratatouille, cherry gastrique  22

Pork Loin with whole wheat spaetzli, sweet & sour cabbage, carrot, mustard jus  21

To Finish

Rocky Road Ice Cream in a home-made waffle cone

Cherry Pie a la Mode

Cardamom Panna Cotta with boysenberry compote

Lunch Menu: Week of July 11-14, 2017

An adaptation of our grilled albacore tuna entree. Instead of polenta with roasted peppers and tomatoes, we substituted broccoli, carrots, and roasted potatoes, all fresh from the farm.

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

white bean and spinach soup, served with bread   5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread     8

Pizza rosse – garlic & basil

 

Pizze Rosse

garlic & basil    11

zucchini & kalamata    12

bacon & mushrooms  12

 

Pizza Bianche

tomatoes & baby onions    12

ham& scallions    12

 

–add an egg or anchovies   1

 

Secondi

shea’s ricotta ravioli with goat whey  broccoli, favas and radicchio  13

ratatouille with parmesan, balsamic reduction, baguette and a poached egg    12

GTF style ramen with pork belly, egg, spinach roots and scallions in a rich duck broth   13

grilled pork shoulder on green lentils, carrots and a basil hazelnut pesto   13

grilled albacore tuna on polenta with roasted peppers and tomatoes   13