Ideas for the Pheasant Court Wine Dinner

The Pheasant Court Wine Dinner is coming up this Saturday. Here’s what I’m thinking:

  • wood fired etc. for the opener/meet and greet
  • celeriac soup with candied kabocha
  • bay shrimp croqueta with creamed corn
  • delicata squash with kalamata, red onion, feta, and basil leaf
  • tomato water
  • duck breast with garbanzo’s leeks, tomatoes, and eggplant
  • Hamid’s dessert

jc

Lunch Menu Sketch: Week of September 16, 2014

Local food movement comes to GTF! We are participating in this year’s Local 6 event. We are offering a dish with bay shrimp, roasted poblanos, corn and papas. See you this week at the Farmstand.

jc

 

To Start

country pâté with mixed olives,  mustard, cornichon and house pickles  5.5

duck liver mousse with olives and goat cheese sauce  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – polpette di melanzane, heirloom tomatoes, kalamata olive and parsley vinagrette   9.5

caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread  9.5

roasted pepper soup with artisan bread  4/6

chunky beet soup with  artisan  bread  4/6

L6 newport bay shrimp with roasted poblano peppers, corn and potatoes  L6


Pizze Rosso

garlic/basil/mozzarella 9.5

sweet italian sausage and peppers/mozz  10.5

kalamata olive/duck/arugula /mozz  10.5

 

Pizze Bianco

ham/capers/parmesan/mozz  10.5

pesto/red onion/cherry tomato/mozz  9.5

colazione-bacon/egg/parsley/black pepper  10.5

 

Secondi

GTF spaghetti carbonara, italian sausage, leeks, broccoli and basil  10.5

semolina gnocchi with roasted roma tomatoes, zucchini, herbed ricotta  and pesto 9.5

creamy polenta with seasons finest  vegetables and poached egg* 9.5

duck leg confit with roasted potatoes, swiss chard and carrots  10.5

GTF muffaletta, house mortadella with olive tapenade, pickled peppers, aioli, red onion, cukes and salad greens  10.5

Tomato Paste: Making the most of GTF Bulk Prices

Market1photocontestCorvWednesday

The tomatoes are on at Gathering Together Farm!  Even after all the markets are packed and orders are filled, we still have more tomatoes than we can handle.  Each week we make roasted tomato salsa to sell at our farmers’ markets and farm stand; yet our beautiful bounty continues to grow.  Now is the time to get a bulk price discount on #2 canning  tomatoes ( $20 for a 20-lb box).  Call the office at 541-929-4273 or email gtf@gatheringtogetherfarm.com to place a special order. You can arrange to pick up these orders at the farm or farmers’ markets that we attend. Please order at least a day before you’d like to receive them.

tomato paste cooking blog post

Every year I supplement my garden tomato crop with GTF seconds and make both tomato sauce and paste.  Some years, when I have any canning enthusiasm remaining, I make salsa. Paste is my pantry gold. Romas are a great paste tomato, but I use whatever I have. I roast the tomatoes overnight in baking dishes at 220° F.   Many home canners and recipes call for removing the skins, but I just haven’t noticed a big enough difference in flavor to justify the effort, so I don’t do this. In the morning, I pour off the water and blend the tomatoes in a high-powered blender. This gives you a pretty thick sauce to start with. I also cheat a little.

dehydrated tomatoes blog post

The same evening that I set the tomatoes to roast, I blend whatever tomatoes do not fit into the oven. I pour the sauce into dehydrator trays and dehydrate through the evening. I add the dehydrated tomato leather to the sauce. This thickens the sauce to a paste-like consistency.

paste in jars blog postI have found quite a spread of varying recipes for tomato paste.  Some call for herbs, spices, sugar and even other vegetables. I am not looking for that sort of paste. I am looking for concentrated tomato flavor, a “tomato butter” perhaps. The end product has a rich roasted flavor with a powerful sweetness. I use tomato paste in almost everything I make. I use it in marinades, dressings, sauces, curries, soups and more. It pairs well with almost any flavor and aids in the quest for the desired umami.

totally canned tomato paste

I chose to can my paste but you can simply freeze it too. I have frozen paste in ice cube trays and bagged it for easy portion use. For canning purposes, tomatoes need to be acidified either with citric acid or lemon juice. I used citric acid for my jars and didn’t find that the taste was compromised in any way. If you decide to can your tomatoes I recommend following University Extension approved recipes, or recipes from the Ball Canning books published after 1988. Canning times for tomatoes have changed, so it is in your best interest to stay up-to-date on safe canning practices. You can find canning classes and recipes on the OSU Extension’s Food Preservation web page.

tomato paste blog post pizza pictureI opened the first jar tonight, mixed it with some tomato sauce and Italian herbs, spooned it on a pizza, and it was perfect!

Lunch Menu Sketch: Week of September 9, 2014

Good luck at school to teachers and students alike!

Lunch Menu:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
duck liver mousse with olives and goat cheese sauce 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons, grapes and raspberries with a croutons and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
ducky onion soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
sweet italian sausage and peppers/mozz 10.5
kalamata olive/duck/arugula /mozz 10.5

Pizze Bianco
ham/capers/parmesan/mozz 10.5
pesto/red onion/cherry tomato/mozz 9.5
colazione-bacon/egg/parsley/black pepper 10.5

Secondi
duck ravioli with roasted pear, and leek brodo 10.5
summer risotto with squash, beets, leeks and blue cheese 9.5
crespelle with ricotta and caramelized onion filling over spinach, yellow tomato and pesto 9.5
beef polpette with tomato and chard over creamy polenta 10.5
white shrimp over a salad of beans, ceci, cherry tomatoes with aioli 10.5

Freeze em’: GTF #2 Red Pepper Deal

number two peppers for blog post
sorted #2 peppers

This week the barn was overloaded with red, orange, and yellow sweet bell peppers.  After sorting the best, most beautiful, and brightest for markets, restaurants and our farm stand, the remaining slightly blemished and awkward shaped peppers are available for $1.75/lb (with a 10 lb minimum order).

Peppers photo for blog chopped and bagged
pepper freezing production line

Each year I take advantage of GTF bulk deals to preserve the harvest, color, and flavor for my winter and spring meals. Peppers are great because you need only to wash, de-seed, chop and bag for the freezer. It isn’t necessary to blanch before freezing, although you may prefer to roast and peel first. Our family loves to add these frozen peppers to soup, stir-fry, curry, and omelets.