Views Around the Farm Stand + Lunch Menu for July 17-20

We took the shelter walls down from the outdoor seating area in the farm stand for the summer. Lunches in the restaurant are getting busier and busier, so it’s a good time to remind all our customers that while we welcome walk-ins, we strongly encourage reservations for lunch and dinner. We only take reservations for Saturday breakfasts for parties of 5 or more. You can make a reservation by calling 541-929-4270 (preferably not during lunch service from 11-2).

If you’re looking for a quiet place to do your vegetable shopping or pick up a pastry and coffee, the farmstand is generally pretty calm before and after lunch service. We are currently open from 9-6 Tuesday through Friday and 9-5 on Saturday.

strawberry compote in the making

raspberry danish

The Lunch Menu (subject to change based on availability)

antipasti

country pâte with cornichon and mustard
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with cherries, goat cheese croquettas and herb vinaigrette
 
cold cucumber soup with artisan bread
garbanzo and veggie soup with artisan bread

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
zucchini/spinach/peppers/tomato/mozzarella
mushroom/duck/tomato/mozzarella
pesto/fresh tomato/mozzarella
add egg, duck confit, or fresh tomatoes

secondi

black agnolotti with favas and walla wallas
gnocchi with braised lamb shoulder
pesto bread pudding with chard and tomato
ricotta stuffed eightball squash on white bean ragú
smoked pork sausage over sauerkraut and potatoes
rockfish brodetto with tomato, fennel, and walla wallas
 

GTF salad with cherries, goat cheese croquettas and herb vinaigrette

cold cucumber soup with artisan bread

pesto/fresh tomato/mozzarella pizza

black agnolotti, a filled fresh pasta blackened with squid ink

roasted walla wallas

black agnolotti with favas and walla wallas

chard

ricotta stuffed eightball squash on white bean ragú

pesto bread pudding with chard and tomato

Views Around the Farm Stand + Lunch Menu for July 10-13

caprese salad with tomato, mozzarella, and basil

Summer is here. Bring on the caprese salad!

The Lunch Menu (subject to change based on availability

antipasti

country pâte served with cornichon and mustard
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with coppa, cucumber, blue cheese and herb vinaigrette
beet soup with artisan bread
white bean and ham soup with artisan bread

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
bacon/squash/tomato/mozzarella
bianco with olives/spinach/mozzarella
peppers/tomato/mozzarella
add egg, duck confit, or pickled peppers

secondi

salt cod agnolotti with favas, arugula, and baby carrots
gnocchi with zucchini, basil, and herbed ricotta
caramelized fennel and pesto bread pudding
polenta with farm’s bounty and a poached egg
lamb ragú with gnocchi and chard
rockfish curry with broccoli and jasmine rice
 

garlic/basil/tomato/mozzarella pizza

bianco with olives/spinach/mozzarella pizza

salt cod agnolotti with favas, arugula, and baby carrots

gnocchi with zucchini, basil, and herbed ricotta

caramelized fennel and pesto bread pudding

polenta with farm’s bounty and a poached egg

rockfish curry with broccoli and jasmine rice

Views Around the Farm Stand + Lunch Menu for July 3-6

duck liver with grilled baguette and sour cherry mostarda

The farmstand was closed yesterday for the holiday, but we are back open today. Come on in for something delicious be it pastries, vegetables, or a hot lunch.

GTF salad with beets, blue cheese, radicchio, walnuts, and balsamic vinaigrette

The Lunch Menu (subject to change based on availability)

antipasti

country pâte served with cornichon and mustard
duck liver with grilled baguette and sour cherry mostarda
 
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, radicchio, walnuts, and balsamic vinaigrette
 
creamy tomato soup with artisan bread
minestrone soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
duck/mushroom/tomato/mozzarella
zucchini/kale/tomato/mozzarella
ham/caper/tomato/mozzarella
add egg, duck confit, or pickled peppers

 

secondi ($9.5-$10.5)

duck agnolotti, thyme brood, sugarloaf chicory, and favas
pappardelle with pesto, summer squash, favas
ricotta and fava bread pudding over tomato and olive
polenta with farm’s bounty and poached egg
lamb sausage with grilled radicchio
brodetto of Pacific snapper with aïoli

 

zucchini/kale/tomato/mozzarella

duck agnolotti, thyme brood, sugarloaf chicory, and favas

pappardelle with pesto, summer squash, favas

ricotta and fava bread pudding over tomato and olive

lamb sausage with grilled radicchio

Views Around the Farm Stand + Lunch Menu for June 26-29

ham, cheddar, and blue cheese croissant

GTF salad with beets, blue cheese, toasted walnuts and balsamic vinaigrette

The Lunch Menu (subject to change based on availability)

andipasti

country pâté served with cornichon and mustard
pork rillettes with grilled baguette and pickled carrots
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, toasted walnuts and balsamic vinaigrette
delicata squash soup with artisan bread
vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
fennel/bacon/tomato/mozzarella
spinach/mushroom/tomato/mozzarella
ham/scallion/zucchini/tomato/mozzarella

 

secondi ($9.5-$10.5)

tagliatelle with prawns, favas, and fennel
semolina gnocchi with braised pork shoulder
tomato bread pudding over kale and zucchini
polenta with farm’s bounty and poached egg
lamb spiedini with wheat berries, tomato, and capers
brodetto of Pacific snapper and prawns

 

delicata squash soup with artisan bread

Aaron tends the pizza oven. 

tagliatelle with prawns, favas, and fennel

semolina gnocchi with braised pork shoulder

tomato bread pudding over kale and zucchini

brodetto of Pacific snapper and prawns

June Wine Dinner with Lumos Wine Company

On Saturday, June 23, we hosted our second-of-the-season wine dinner featuring Lumos Wine Company. The night was a great success, and our guests left very full and very happy.

Our next wine dinner is scheduled for August 25 featuring Spindrift Cellars. We won’t begin taking reservations until August 1, but please be aware that reservations fill up very quickly (in two days or less).

PK McCoy and Dai Crisp own and operate Lumos Wine Company, and they were on hand to pour their own libations at the wine dinner.

Before dinner, farm co-owner, John Eveland, led a truck tour around the fields.

John’s favorite part of the tour (perhaps his favorite part of the farm) is the compost program.

The Dinner Menu

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries
–paired with Lumos Rudolfo Pinot Gris, 2011

 

pâté in brioche with marinated beet salad
–paired with Lumos Chiquita Rosé, 2011

 

beet pappardelle with scallops, bacon, favas, and pumpkin seeds
–paired with Lumos Temperance Hill Julia Pinot Gris, 2011

 

strawberry sorbet

 

lamb over white bean and carrot purées with paprika oil and parsley caper sauce
–paired with Lumos Temperance Hill Pinot Noir, 2008

 

crisp meringue with lemon cream and strawberries
 

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries

pâté in brioche

pâté in brioche with marinated beet salad

beet pappardelle

beet pappardelle with scallops, bacon, favas, and pumpkin seeds

Tracy, Alison, and Tamara were the servers for the evening.

strawberry sorbet

lamb over white bean and carrot purées with paprika oil and parsley caper sauce

crisp meringue with lemon cream and strawberries

 Dinner was planned, cooked, and assembled by chef JC, pastry chef Ana, and kitchen crew Paula and Ricky.

Thanks to everyone who joined us for this magical evening.