Baguettes and Brainstorming

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In this winter of this thing that we call the farm:

Chad Fell is busting out baguettes to be eaten at Luc, our first restaurant account, while I am putting together the framework for more restaurant accounts.

Meanwhile, I am prepping for a conference in Eugene. The moderator has asked for a bio, and I am thinking about the history that pushed me here.

The Farmstand New Look

We have been working on improving your experience at our Farmstand and restaurant.  If you haven’t already, please stop by and check it out.

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We started working with Jonathan Bryant Jensen early this year to make some improvements. Jensen, a self-employed carpenter, has been resourceful remodeling and designing built environments for the last 15 years, and he is a dedicated Gathering Together Farm customer to boot!

He was first approached by John Eveland to work on replacing the plastic paneling and installing a glass facade to the farm stand. Jensen was able to re-purpose wood panels from dairy in Lewisburg and salvaged glass from a local glass business. Now you can enjoy your meal with a crystal clear view of our bustling farm!

Jensen replaced our old, small and poorly functioning gutters with retired irrigation pipe. These sort of projects fit right into our farm’s vision for sustainability and gives Jensen the work he loves best: giving new life to the old. Let the water flow!

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As a customer, Jensen noticed the South West corner of the farm stand, where we store and sell our freezer goods, was a little too dark and gloomy.  He redesigned the corner and created a built-in display for our value-added jams, sauces, and pickles and other locally-produced goods.

IMG_4306A new produce island sits in a more open and bright farm stand. Jensen hand-crafted this work of art with reused copper and wood.  IMG_4309

So please come in and check it out! Our summer hours for the Farm Stand and restaurant are in full swing: Tue – Fri, 9 – 6 and Sat 9 – 5. Click here for more details.

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.