Get Ready…the Farmstand Opens March 7th


Get ready…start planning ahead…the GTF Farmstand will officially open for the season on Thursday, March 7th! Below is our schedule for March. We’ll expand to our full schedule in April.

* Shop for produce, local honey, jarred goods, and more 9:00 a.m.-5 :00 p.m. Thursday – Saturday.

* Lunch will be served 11:00 a.m.-2:00 p.m. Thursday & Friday. Reservations recommended.

* Saturday Breakfast is 9:00 a.m.-1:00 p.m. Walk-ins welcome! Reservations for parties of 6 or more only. Offering family-style breakfast for larger groups.

*Wine Dinner – March 16th – 5-course dinner with 3 local wine pairings.

**STARTING IN APRIL – Farmstand shopping expands to Tues-Sat, Lunch expands to Tues-Fri, and Dinners begin Wed-Sat (we are now offering Wednesday night dinners with a Pizza Party special). Stay tuned for more details.

We look forward to seeing everyone here at the farm!

CSA 2019 – Registration is open!

We are now accepting 2019 CSA memberships!  Sign up now to receive 21 weeks of local, delicious, organic produce straight from our farm to your table.

CSA stands for Community Supported Agriculture. It is a grassroots movement to bring consumers into a closer relationship to their food producers. Also, by purchasing your CSA share now during the winter or even in early spring, you’ll give our farm more of an income during the winter months when produce is sparse, which helps us to pay for seeds, soil, and supplies for the coming year. Our gratitude to you for this support is beyond words. 💗 We’ll do our best to showcase our wide variety of incredible produce in each box during the CSA season to make it worth your while. 

We look forward to sharing this next season of organic bounty with you!

Sign up here:  https://www.gatheringtogetherfarm.com/csa-registration

Winter Market Schedule 2019

It may be winter of 2019, but you can still find plenty of our veggies at  the farmers’ markets that we attend each week. Keep track of which markets are open and their hours below. Hope to see you at our booth!

Corvallis

Saturdays   –   9 AM – 1 PM
Benton County Fairgrounds, Jan 12 – Apr 6

Portland

Saturdays   –   9 AM – 2 PM
Portland State University, Nov 3, 2017 – Mar 30, 2018
South Park Blocks between Montgomery & Harrison

Newport

Saturdays   –   9 AM – 1 PM
Lincoln County Fairgrounds, Nov 3 – Apr 27
633 NE 3rd St.

Hillsdale

Sundays   –   9 AM – 1 PM
SW Capitol Hwy & SW Sunset Blvd, biweekly
(2019 Weekly season begins April 28)
Jan 6 & 20
Feb 3 & 17
March 3, 17, & 31
April 14

Lunch Menu: Week of Nov. 13, 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-

Pork rillettes with farm pickles, stone ground mustard and toasted bread 9-

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

Purple cabbage with poached quince, liberty apples, rose petal vinaigrette and walnuts 9-

Coppa, apples, Rogue Creamery blue cheese, hazelnuts, and treviso, with sherry vinaigrette 9-

Purple and green cabbage soup with parmesan crostini 6-

Tomato and roasted pepper soup with olive oil and grilled bread 6-

Entrees   

Roasted fall vegetables with celeriac puree 16-

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

Steamed Oregon lingcod with braised napa cabbage, onions, carrots and a shaved celery and radish salad 20-  

Braised pork shoulder with baked apples and quince, parsnip puree, leeks and braised greens 19-

Fettuccine with guanciale, broccolini, radicchio, pecorino romano and bread crumbs 18-

Grilled filet mignon with roasted potatoes, romanesco, kale and red pepper aioli 22-

Sandwiches

Farm smoked chorizo on ciabatta with peperonata, cilantro and garlic aioli 13 / 7.5-

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

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

 

Wood-Fired Pizzas

Quattro Formaggio 11-

Guanciale, mozzarella, and tomato sauce 13-

Sage sausage, pickled peppers, garlic and scallions with tomato sauce and mozzarella  14-

Romanesco, kalamata olives and celeriac with Alsea Acres feta, onion confit, and olive oil 13-

Lunch Menu: Week of Nov. 6, 2018

Braised beef and potato soup with fall vegetables and herbsBraised beef and potato soup with fall vegetables and herbsBraised beef and potato soup with fall vegetables 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-

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

Purple cabbage with poached quince, liberty apples, rose petal vinaigrette and walnuts 9-

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

Braised beef and potato soup with fall vegetables and herbs 8-

Curried cauliflower soup with cilantro and olive oil 6-

Entrees          

Roasted fall vegetables with cauliflower puree 16-

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

Grilled Merguez sausage with stewed chickpeas, roasted onions, peppers and kale 15-

Fettuccine with chanterelle mushrooms, puntarelle, leeks, lemon, butter and herbs 18-

Grilled Oregon Valley filet mignon with roasted potatoes, cauliflower, kale and red pepper aioli 22-

Sandwiches

Farm smoked chorizo on ciabatta with peperonata, cilantro and garlic aioli 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 and shaved brassicas on pugliese 12 / 7-

Wood-Fired Pizzas

Quattro Formaggio 11-

Copa, caramelized onions, and apples with blue cheese  14-

Sage sausage, pickled peppers, leeks and arugula with tomato sauce and mozzarella  14-

Chanterelle, romanesco, roasted garlic, Alsea Acres feta, olive oil, and fresh herbs 14-