Dinner Menu: Week of June 12, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Salad of grilled cucumbers, sweet onions, pistachios, honey, lemon and fresh herbs  8-

Sourdough bread and whipped European butter  6-

Salad of grilled romaine, radishes, breadcrumbs, pecorino romano and bagna cauda  10-

Cucumber gazpacho with yogurt, basil, and almonds  6-

 Entrees  

Plate of grilled spring vegetables with romesco and toasted almonds  15-

Zucchini and ricotta gnudi with spring onions, shaved carrots, wilted escarole, and tomato butter sauce  19-

Pan seared Chinook salmon with a salad of siletz tomatoes, cucumbers, spring onions, olives, arugula and lemon dill vinaigrette  26-

Grilled Community Cow beef tenderloin with grilled summer squash, spring onions, roasted potatoes and salsa verde  25-

Smoked Deck Farms duck leg with braised fava beans, new potatoes, siletz tomatoes and rhubarb agrodolce  25-

Wood-Fired Pizzas

Pizza Bianca  13-

Pizza Margarita  13-        

Fennel sausage, fontina, spring onions, radish sprouts and spicy honey  15-   

Tomato sauce, capers, zucchini, garlic scapes, mozzarella, and pecorino  14-

Salt cod, new potatoes, radishes and lemon dill yogurt  15-

CSA 2019 – Week 1: Seasonal Eating with Gathering Together Farm

CSA Newsletter – Week 1


Seasonal Eating with Gathering Together Farm

Welcome back! Welcome for the first time! Welcome to seasonal eating with Gathering Together Farm! We are so excited to embark on this food journey
with you. And we cannot thank you enough for your membership support this season. Our CSA program is crucial to the functioning of our farm, with funds
coming in just in time to buy seeds and prepare for the season to come. Not a day goes by that we are not grateful for your support, and we send these
veggies to thank you from the bottom of our hearts.

Each week you will receive a bountiful box of the highest quality veg from our farm, in addition to one of these handy dandy newsletters. Noticing what’s in season when, we can get more in touch with the rhythm of eating in the Pacific Northwest. These letters are designed to help guide you through the seasons, keep you in touch with life on the farm, and provide you with recipe ideas. I’m not a huge fan of recipes and exact measurements and all that jazz, so I invite you to use these recipes as inspiration, start getting in touch with your senses, and feel your way through the cooking process. Messiness & creativity are essential ingredients!

It’s going to be a nourishing season of eating and learning, of boxes packed to the brim with produce, and of stories and lessons gleaned from a life intimately intertwined with the sun and the soil. With summer about to burst into action, this week down at the farm we’ve been busy transplanting all the winter squash babies that will feed us come fall! To farm is to always be looking ahead while maintaining focus on the ground in front of you.

Welcome to the GTF community! Be sure to come visit us at our farmstand and restaurant this season!

Sincerely, the CSA Team—Owners John & Sally, Joey
the Business Manager, your CSA Manager Will, and
yours truly, Laura, your own farm-to-table vegucator.

Table of Box Contents

1 ½ lbs. Fava Beans— What may seem like a spongy alien bean pod is actually an incredibly delicious and versatile June gem. They can be prepared in many ways, ranging greatly in prep time. 1. Shell beans and remove each individual skin to reveal pure sweet beans from within. 2. Keep the skins
on & sauté up for a nearly just as delicate and delicious experience. 3. My personal favorite option is to fry, grill, or roast the full pods and dress with a little oil and salt, and enjoy them like edamame. It’s less work, it’s fun to
eat the beans from the pod, and they’re crazy delicious!
4 Stalks Rhubarb—Of course rhubarb is excellent in desserts, giving a sour pectin punch to any fruit pie, crisp, or galette. But it can also be used as a tart pop in savory dishes like cranberries, raw in a salad, or cooked down to a compote/sauce and served alongside meat or meat substitutes.
Romaine Lettuce—It’s crisp, it’s fresh, it’s lettuce in June after a long winter of root crops!
White Russian Kale
2 lbs. Colorado Rose Potatoes—These red-skinned, white-fleshed New Potatoes have been freshly dug from the ground rather than procured from storage. They’re particularly moist w/ delicate skins, perfect for roasting up
or boiling.
2-3 Cucumbers—Even more exciting than lettuce are cucumbers! There’s nothing like that first bite into a crisp, watery cucumber of the season. With the hot weather, our cukes have burst into production the past few weeks.
Chives—Mince these up

Recipes

Smashed Potato Salad w/ Herb Vinaigrette (or Pesto)

This recipe is amazing!!! It is also crazy delicious tossed with pesto rather than an herb vinaigrette!

Use what you’ve got and get creative. Follow the link to watch the lovable chef Jake Cohen prepare

this dish. Adapted from https://thefeedfeed.com/jakecohen/smashed-potatosalad-

with-herb-vinaigrette

Ingredients

  • 2 lbs Small Potatoes, scrubbed
  • Kosher Salt, to taste
  • 1/2 cup Olive Oil, divided
  • 1/2 cup Parsley, chopped
  • 2 tbsp Mint, chopped
  • 2 tbsp fresh Thyme leaves, minced
  • 1 tbsp Dijon Mustard
  • 1 tsp Granulated Sugar
  • 1/4 tsp Crushed Red Pepper
  • 1 Lemon, zested and juiced

Instructions

  1. Preheat oven to 450°F. In a pot, add potatoes and cover with cold water.

    Season with salt and bring to a boil over medium-high heat. Cook until tender

    when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom

    of a measuring cup or glass, smash each potato until ¼-inch thick.

  2. Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of

    the olive oil and salt. Roast, flipping halfway through, until golden brown and

    crisp, 35-40 minutes.

  3. Meanwhile, in a medium bowl, whisk together remaining ingredients

    with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.

  4. Transfer potatoes to a bowl and spoon dressing on top, then serve.


Grilled, Roasted, or Pan-Fried Favas

This is such a simple food to prepare, you really don’t need a recipe. Whether you grill, roast, or pan fry your fava bean pods, you basically turn the heat up medium-high to high and cook each side so that it’s golden or a bit charred. I mean, you want the beans inside cooked too, so it needs to take a good 3-8 minutes. If you fried or roasted them in a little oil, just salt them once removed from the pan. And if your grilled them, feel free to salt and serve with or without the addition of olive oil. Eat with your fingers!

Rhubarb Chutney

Adapted from https://cooking.nytimes.com/recipes/7308-rhubarb-chutney

Ingredients

  • 4 cups Rhubarb, coarsely diced
  • 2 cups Light Brown Sugar (or honey to taste!)
  • 1/2 cup Lemon Juice
  • 1/2 cup Cider Vinegar (optional)
  • 2 Tart Apples, peeled and coarsely diced (optional)
  • 1 cup Raisins (optional)
  • 3 tbsp Fresh Ginger, minced (optional)
  • 10 Black Peppercorns (optional)
  • 4 Whole Cloves (optional)

Instructions

  1. Place the rhubarb, sugar, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.

  2. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.

  3. The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the counter top for five minutes. (This is a new method that has proved safe.)

Lunch Menu: Week of June 11, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with spring vegetables, walnuts, and balsamic vinaigrette  9-

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter  6-

Salad of grilled romaine, radishes, breadcrumbs and pecorino with a bagna cauda  10-

Cucumber gazpacho with yogurt, cilantro and almonds  6-

Entrees      

Plate of grilled spring vegetables with romesco and almonds  15-

Pan-seared chinook salmon with herb couscous, grilled spring vegetables, and fermented chili yogurt*  23-

Roasted GTF chicken with spring vegetable ragu and chicken jus  18-

Grilled Community Cow beef tenderloin with charred spring onion aioli, roasted new potatoes and grilled spring vegetables*  21-

 

Sandwiches

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged cheddar, grilled leeks, arugula and garlic aioli  13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread  12-

Wood-Fired Pizzas

Pizza Bianca  13-

Pizza Margarita  13-        

Fennel sausage, fontina, spring onions, radish sprouts and spicy honey  15-   

Basil top pesto, zucchini, garlic scapes, mozzarella, and pecorino  14-

Salt cod, new potatoes, radishes and lemon dill yogurt  15-

Dinner Menu: Week of June 5, 2019

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Strawberry and harissa roasted carrots with toasted almonds mint and spiced yogurt  7-

Sourdough bread and whipped European butter 6-

Salad of grilled romaine, radishes, croutons, pecorino romano and bagna cauda 10-

Cucumber gazpacho with yogurt, cilantro and almonds 6-

Entrees  

Plate of grilled spring vegetables with mole verde and toasted pepitas 15-

Zucchini and ricotta gnudi with spring onions, shaved carrots, wilted escarole and tomato butter sauce 19-

Grilled Chinook salmon with herb couscous, grilled spring vegetables and cucumber raita 26-

Herb roasted GTF chicken with spring vegetable ragu and chicken jus 24-

Seared Deck Farms duck breast with grilled carrots, walla walla onions, arugula, mint, basil and nam chim sauce 25-

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

Fennel sausage, fontina, spring onions, radish sprouts and spicy honey 15-   

Basil top pesto, zucchini, scallions, mozzarella, and pecorino 14-

Salt cod, new potatoes, radishes and lemon dill yogurt 15-

Lunch Menu: Week of June 4, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

Mixed green salad with spring vegetables, walnuts, and balsamic vinaigrette 9-

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of grilled romaine, radishes, breadcrumbs and pecorino with a bagna cauda 10-

Harissa and strawberry glazed carrots with toasted almonds and mint 7-

Cucumber gazpacho with yogurt, cilantro and almonds 6-

Entrees      

Plate of grilled spring vegetables with romesco and almonds 15-

Pan-seared chinook salmon with herb couscous, grilled spring vegetables, and fermented chili yogurt 23-

Roasted GTF chicken with spring vegetable ragu and chicken jus 18-

Whey braised beef ragu with orecchiette pasta, pecorino romano and bread crumbs 18-

Sandwiches

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island  13-

Community Cow beef burger on a brioche bun with aged cheddar, grilled leeks, arugula and garlic aioli 13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

Fennel sausage, gorgonzola, spring onions, radish sprouts and spicy honey 15-  

Fava top pesto, zucchini, scallions, mozzarella, and pecorino 14-

Salt cod, new potatoes, radishes and lemon dill yogurt 15-