Happy St. Patty’s Day

 

“Happy St. Patty’s Day!” says Ana Patty. Early Saturday morning she was caught making shamrock cookies to celebrate the holiday at the farm.

Ana has been our baker for two years. Trained at Portland’s Western Culinary Institute, she brought her love for classical French baking to the farm and you may have noticed all of the flaky, buttery, hard-to-resist danishes, croissants, and hand pies filling our pastry cases. Ana enjoys filling these yeasty puff pastries with the seasonal produce, creating what she calls a “farm pastry.”

Ana will be leaving us shortly for a grand adventure. Last season, during her time off she traveled through Europe and fell in love with an Irishman. She is excited to return to Ireland, and she jokes that she may open up a pancake shop and call it “Patty Cakes.” But first she will look for a job as a chef or baker. She knows she wants to be in a kitchen. Ana has had such a wonderful experience with the GTF Kitchen crew that she hopes to find a similar family that is fun and supportive with a shared passion for quality food.

The Countdown Begins…

We have been preparing for the opening of the Farmstand with a flurry of activity. New roof for the patio, and a new orientation for the Farmstand to make shopping and dining a little more comfortable. Also, the first batch of pepperoni is ready just in time to top the pizza on Thursday, February 28, our opening day for the 2013 season.

See you on Thursday,
jc

Valentines Dinner 2013 – Menu and Photos

The Farmstand is off to a warm and wonderful start with our Valentine’s celebration in full swing. We had a packed house on Thursday and Friday and again today. We have been working hard all week. Here is the menu with pictures.

Guests were greeted with an amuse bouche of pork and pistachio terrina with pickled beets and house mustard.
Next to come to the table was a dungeness crab croquetta accented with a key lime aioli and served with a salad of watercress, apple, and grapefruit.

Next course was a parsley and parsnip root soup with pickled apple and crispy duck confit. We forgot to snap a picture!

As a fourth course we prepared a casonsei rossi, which in this case was a beet-filled ravioli with toasted shallots and poppy seeds.
As the main course we served duck breast with potato puree, rutabaga, kale, demi-glace, and a toasted wheat berry foam.
And to finish we served a spiced cheesecake with port granita, creme anglaise, hazelnuts, and Speculoos cookie crumb.

What great time we had. Thanks to all those who came to eat, and to the crew who picked especially for us in the winter fields.  LUNCHES START UP FEBRUARY 28th! We will see you there.

Valentines Day is Coming!

As we prepare for this year’s Valentine’s Day Celebration, we build our prep lists which will guide us through the chaos. A crazy flurry of cooking and chopping and cleaning and discussing ends at 6:30 p.m. as the first guests show up at the Farmstand. Hopefully all of our preparations lead to a flawless romantic dinner. Thanks to all who plan to attend our celebration.

Happy Holidays and Welcome to 2013

White Peacock Kale

Here’s a bright Peacock Kale for the solstice! Today marks the official beginning of winter, but we’ve already had our first snow on Tuesday, and the river made a brief foray into the parking lot yesterday. There are plenty of gray, rainy days ahead, but we know we’re beginning the journey back toward more sunlight.

We’ll be at the Lincoln County Fairgrounds Farmers Market tomorrow with a lot of late-season veggies! Then we’ll take a holiday break on December 29. The Portland Winter Market begins January 5 at Shemanski Park; the Hillsdale Market resumes January 6; and the Corvallis Indoor Winter Market begins January 12 at the fairgrounds.

2012 Christmas Card

We sure appreciate you all, and we look forward to seeing you again in the new year!