Views Around the Farm Stand + Lunch Menu for August 7-10

If you come to the farm stand this week for a meal or to do your grocery shopping, expect to see an abundance of fresh tomatoes including some pretty funky heirloom varieties.

Menu Vocabulary Word of the Week: cornichon (kor-nee-SHOHN) a crisp, tart pickles made from tiny French gherkin cucumbers and tarragon

caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
 
caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, almonds, and lemon vinaigrette
 
delicata squash soup with artisan bread
ham and barley soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
mushroom/bacon/tomato/mozzarella
duck confit/spinach/tomato/mozzarella
olives/squash/goat cheese/tomato/mozzarella
add egg, pickled jalapeños, duck, or fresh tomatoes

 

secondi ($9.5-$10)

tortelli ricotta with carrots and caramelized onions
orrechiette with summer vegetables and rye
lamb sausage over potatoes and cabbage with house mustard
duck leg with polenta, tomato, chard, and green beans
composed salad of salmon, rockfish, and tuna with cucumber, arugula, radicchio, potatoes, tomatoes, and basil aïoli

 

pork pâté with cornichon and mustard

GTF salad with beets, blue cheese, almonds, and lemon vinaigrette

delicata squash soup with artisan bread

garlic/basil/tomato/mozzarella pizza

mushroom/bacon/tomato/mozzarella pizza

tortelli ricotta with carrots and caramelized onions

lamb sausage over potatoes and cabbage with house mustard

duck leg with polenta, tomato, chard, and green beans

composed salad of salmon, rockfish, and tuna with cucumber, arugula, radicchio, potatoes, tomatoes, and basil aïoli

fig-cream cheese danish

Saturday Breakfast Menu – August 4

Farmer’s Breakfast with over easy eggs and bacon

Saturday breakfast is served in the farmstand restaurant every week from 9-2. Please call 541-929-4270 to make a reservation for parties of 5 or larger. Smaller groups are welcome to walk in.

Eggs Burnheimer with a side of bacon

Farmer’s Breakfast $7.5

two farm fresh eggs any style, home fried potatoes, and toast
served with bacon, ham, or sausage
add an egg for $1

Veggie Delight Omelet $8.5

three farm fresh eggs filled with basil pesto, mozzarella, and tomatoes
served with home fried potatoes

Blue Duck Omelet $9.5

three farm fresh eggs filled with duck confit, blue cheese, and seasonal vegetables
served with home fried potatoes

Bacon Cheddar Omelet $9.5

three farm fresh eggs filled with bacon, cheddar cheese, tomatoes, and onions
served with home fried potatoes

Ricky’s Gravy Plate $8

gravy over home fried potatoes with two fried eggs

Eggs Burnheimer $9.5

two poached eggs served on a house English muffin with house ham, chard, and spinach
topped with hollandaise and served with home fried potatoes

Buttermilk Pancakes $8.5

buttermilk pancakes served with berry-peach compote
served with breakfast sausage and maple syrup

Huevos Rancheros $8.5

sunnyside up eggs with enchilada sauce, corn tortillas, cheddar cheese, spicy black and pinto beans, and GTF salsa

sides:

bacon, ham, or sausage $2
home fried potatoes $3

for the little ones:

scrambled eggs and toast, cheese quesadilla, grilled cheese, or cup of soup with toast $3.5

to drink:

fresh squeezed organic orange juice $3
organic lemonade $3
mimosa $4.5
cup of organic coffee $2
French press organic coffee $5
iced coffee $1.75
herbal or black iced tea $1.75
hot tea $1.5
 

Soups of the day: Cold Cucumber and French Onion

soup entrée served with a large GTF seasonal salad mix and organic baguette $9.5
small soup $4
large soup $5
house salad $4.5
 

berries for berry compote

compote in the making

Buttermilk Pancake with berry-peach compote and breakfast sausage

Bacon Cheddar Omelet

home fried potatoes

Blue Duck Omelet

breakfast sausage

Farmer’s Breakfast with poached eggs and breakfast sausage

Huevos Rancheros

sunnyside up eggs with home fried potatoes

side of bacon

a wide array of beverages (orange juice, lemonade, iced tea, iced coffee)

mimosas

house made baguettes served with soup

Views Around the Farm Stand + Lunch Menu for July 31-August 3

Moroccan pork stew with chard and ceci

The circle garden is in full bloom and humming with honeybees and other native pollinators. Our guests are welcome (encouraged!) to take self guided walking tours around the farm during business hours.

Menu Vocabulary Word of the Week: pappardelle–pasta in the form of wide ribbons

GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette

squash soup with artisan bread

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with dried cherries, balsamic, and baguette
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette
squash soup with artisan bread
ham and barley soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pork belly/green pepper/tomato/mozzarella
lamb/ walla wallas/tomato/mozzarella
chard/patty pan/tomato/mozzarella
add egg, pickled jalapeños, or fresh tomatoes

 

secondi ($9-$9.5)

duck agnolotti with carrots and caramelized onions
pappardelle with GTF meatballs and ricotta salata
polenta with season’s best veggies and poached egg
ricotta stuffed eightball squash with salad greens and tomato
salad of rockfish, cucumbers, tomato, and arugula
Moroccan pork stew with chard and ceci

 

lamb/ walla wallas/tomato/mozzarella

duck agnolotti with carrots and caramelized onions

polenta with season’s best veggies and poached egg

salad of rockfish, cucumbers, tomato, and arugula

 

Views Around the Farm Stand + Lunch Menu for July 24-27

almond bear claw

The GTF farm stand is the perfect place to stop before work to pick up a few pastries for your coworkers. They will think the world of you.

Menu Vocabulary Word of the Week: ceci (che-chee)–Italian for garbanzo bean or chickpea

savory galette

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with cranberry and pistachio served with cornichon and mustard
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with duck breast, boysenberries, pumpkin seeds, and honey-thyme vinaigrette

 

beet soup with artisan bread
cold gazpacho soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
ham/capers/tomato/mozzarella
mushroom/bell peppers/tomato/mozzarella
bacon/summer squash/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

squid ink tagliatelle with prawns, walla wallas, and tomato
spaghetti with GTF meatballs and ricotta salata
summer risotto with summer squash and chioggia beets
fish stew with ceci, harissa rouille, and rockfish
lamb ragú on polenta with chard 

 

organic lemons for lemonade

We have Lumos Winery‘s new rosé in stock.

GTF salad with duck breast, boysenberries, pumpkin seeds, and honey-thyme vinaigrette

house made pickled jalapeños

signs of summer: basil and tomatoes

ham/capers/tomato/mozzarella

squid ink tagliatelle

squid ink tagliatelle with prawns, walla wallas, and tomatos

spaghetti with GTF meatballs and ricotta salata

summer risotto with summer squash and chioggia beets

 

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