Views Around the Farm Stand + Lunch Menu for May 8-11

vegetable soup

The menu this week showcases several new spring offerings like rhubarb, oregano, bok choy, and white turnips. While the dishes are made up of a full spectrum of colors, green is everywhere, as it should be this time of year.

Last week’s breakfast on Saturday was one of the busiest on record at the farm stand. Thank YOU for coming out and supporting us.

The farm stand is open 9-5 Tuesday through Saturday. In addition to meal service, we always have a full selection of organic produce, coffee, pastries, and other local goods for sale in the store.

duck pâte with rhubarb mostarda

The Lunch Menu (subject to change based on availability)

to start:

duck pâte with rhubarb mostarda
duck liver crostini with sour cherry mostarda
 
mixed greens with balsamic vinaigrette
GTF salad with grilled flat iron with white turnips and red wine vinaigrette
 
vegetable soup with artisan bread
white bean soup with artisan bread

 

pizze:

garlic/oregano/tomato/mozzarella
pesto/roasted peppers/tomato/mozzarella
ham/potato/spinach/tomato/mozzarella
duck/goat cheese/tomato/mozzarella

 

secondi:

agnolotti with porcini broth, leeks, and watercress
pork ragú with bok choy and tagliatelle
golden raisin and rosemary bread pudding
spring risotto
GTF brodetto with rockfish and prawns
lamb sausage with braised cabbage
 

In early fall of last year, we dried boxes of italian sweet peppers…

…and now the kitchen staff will occasionally turn those dried peppers into house-made chili paste that ends up in or on a variety of different dishes.

the pizza station
Before: pesto/roasted pepper/tomato/mozzarella pizza
After: pesto/roasted pepper/tomato/mozzarella pizza

 

 

 

 

 

 

 

 

 

 

 

 

 

We’re happy to pour a selection of wines from local wine makers Spindrift, Lumos, Tyee, or Pheasant Court.

The chives are blooming, so chive blossoms garnish many plates.
spring risotto in the works
Spring risotto
pork ragú with bok choy and tagliatelle
lamb sausage with braised cabbage
plates headed out to hungry folks with GTF salad in front
GTF brodetto with rockfish and prawns

Views Around the Farm Stand + Lunch Menu for May 1-4

GTF salad with flat iron, white turnips, and red wine vinaigrette

Happy May Day! We’re welcoming in another beautiful month with new seasonal vegetables and delicious food. Fresh peas, carrots, and a few pints of strawberries have arrived in the farmstand, and we have fresh pasta on the menu every day.

Our wine dinner last week was a fabulous success, and we’re beginning to plan the next one that will happen at the end of June. We are continuing to serve dinners in the restaurant every Thursday and Friday night. Call 541-929-4270 for a reservation.

The Lunch Menu (subject to change based on availability)

to start: 

pâte with dried cranberry, baguette, cornichon, and mustard
duck liver crostini with sour cherry mostarda
crespelle with duch and rhubarb
mixed greens with balsamic vinaigrette
GTF salad with grilled flat iron, white turnips and red wine vinaigrette
mushroom soup with artisan bread
potato and leek soup with artisan bread

 

pizze:

garlic/oregano/tomato/mozzarella
capers/GTF ham/tomato/mozzarella
leeks/peas/tomato/mozzarella
bacon/caramelized shallot/tomato/mozzarella

 

secondi:

tortelli with shallots, beef tongue, and turnip raab
orecchiette with blue cheese, leeks, tomato, and pea shoots
herb and olive bread pudding on beets and kale
creamy polenta, farm bounty and poached egg
GTF brodetto with rockfish and prawns
duck confit with polenta and balsamic
 
housemade baguette
potato and leek soup
cornichon
caper/GTF ham/tomato/mozzarella pizza

leeks/peas/tomato/mozzarella pizza

nettle ravioli
tortelli with shallots, beef tongue, and turnip raab
parsley oil
duck confit with polenta and balsamic

 

 

 

 

 

 

 

 

 

 

 

 

 

JC and Ricky double team an order.

herb and olive bread pudding on beets and kale

 

 

 

 

 

 

 

 

 

 

 

 

 

Sunshine in the (wheelchair-accessible) garden room and lilacs in the kitchen. Ahhh…

housemade chorizo

real potatoes for our famous potato doughnuts
Ana Patty’s croissant dough in the works

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

Productivity is really ramping up on the farm right now. If you come out for a meal and a (self-guided, walking) tour, you’re likely to see the crew both planting and harvesting various crops. The nicer weather has allowed us to work up the ground up in drier areas, but the sudden heat can also stress small plants, so our irrigation team is working hard to keep things moist. The kales and mustards are starting to bloom, so the fields are showing more color than the winter’s drab brown and muted green. Even Sally’s horses are kicking up their heels in their nearby pasture.

shallots

The Lunch Menu (subject to change based on availability)

to start:

duck liver terrine with baguette and mustard
mixed greens with balsamic vinaigrette
GTF salad with smoked speck, pear, and pumpkin seed vinaigrette
carrot soup with artisan bread
sorrel soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
nettle/goat cheese/tomato/mozzarella
duck/collards/tomato/mozzarella
italian sausage/tomato/mozzarella
pesto/prawn/tomato/mozzarella

 

secondi:

agnolotti with rutabaga and pea shoots
pork ragú with orecchiette
green garlic risotto with watercress
three cheese bread pudding on beets and kale
creamy polenta with vegetables and poached egg
GTF brodetto with rockfish and prawns
lamb sausage with white bean ragú
 
old fashioned fresh-squeezed lemonade
roasting a little garlic in the earth oven
roasted garlic
garnish on the duck liver terrine plate
sorrel soup
carrot soup
nettles for pizza
duck/collards/tomato/mozzarella pizza
a couple slices of italian sausage/tomato/mozzarella pizza
fresh agnolotti
orecchiette
pork ragú with orecchiette
three cheese bread pudding on beets with kale (recommended by Chef JC)

 

GTF brodetto with rockfish and prawns (back left: agnolotti with rutabaga and pea shoots back right: green garlic risotto with watercress)
base for the lamb sausage dish
lamb sausage with white bean ragú

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

We’ve got a few new things for sale in the farm stand this week including Ana Patty’s homemade mocha Oreos, first-of-the-spring rhubarb, and bok choy.

Lunch Menu (subject to change based on availability.)

to start:

country pâté and pork rillette with baguette and mustard
grilled raab and duck liver mousse crostini
salt cod fritter with caper salsa verde

 

mixed greens with balsamic vinaigrette
GTG salad with smoked speck, pear, and pumpkin-seed vinaigrette

 

tomato soup with artisan bread
parsnip soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
bacon/kale/tomato/mozzarella
mushroom/olive/tomato/mozzarella
pesto/coppa/tomato/mozzarella
 

secondi:

ricotta agnolotti, pea shoots, and ricotta salata
pork ragú with orecchiette
savory bread pudding with kale raab
creamy polenta with vegetables and poached egg
GTF brodetto
chicken galantina with beet risotto and roasted turnips
 
country pâte and pork rillette with baguette and mustard

savory bread pudding
savory bread pudding with kale raab

creamy polenta with vegetables and poached egg
chicken galantina with beet risotto
chicken galantina with beet risotto and roasted turnips
real potatoes for our famous potato doughnuts
Ana Patty (pastry chef) is working on something good.

 

Views Around the Farm Stand + Dinner Menu for April 12-13

We’re serving dinners at the farm stand every Thursday and Friday night from 5:30-8:45. Reservations are strongly recommended.

 

 

 

 

 

 

 

 

 

 

 

 

 

The Dinner Menu (This is actually the April 12 menu, but it will be very similar tonight, April 13.)

to start:

salumi platter
trio of little salads
crunchy trotter terrine with potato salad
animelle gratinata with mushroom and parsnip
 
creamy beet soup
mushroom-parmesan soup
 
GTF greens with almond, beet, blue cheese, and balsamic
GTF greens with cranberry, goat cheese, and red wine dressing
 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
kale/mushroom/tomato/mozzarella
pesto/prawn/garlic/mozzarella
 

secondi:

rockfish/crepe/carrot/chard/watercress/pea shoots/ pumpkin seeds
lava lake lamb/tomato/leek/kale/arugula pesto
flat iron/smashed potato/carrots/rutabaga/black olive aïoli
duck breast/carrot puree/ raab/golden raisins
 

libations:

a variety of wines from Spindrift CellersLumosTyee Wine Cellars, and Pheasant Court Winery
a variety of beers from Deschutes Brewery and Oregon Trail Brewery
iced tea
lemonade
coffee 
 

to finish:

chocolate banana custard tart with chantilly
apple rhubarb crisp with ginger ice cream
crème brulée with lemon shortbread
 

Ricky cooks up a fresh batch of tomato sauce for pizzas in our earth oven. The sauce is made from GTF tomatoes frozen at the peak of the season last fall plus leeks, shallots, garlic, and salt.

JC sieves carrot puree.

crunchy trotter terrine

Before every dinner, JC (head chef) sits down with the waitstaff (Tamara on the left, Alison in the middle) to discuss the finer points of the menu. JC defines any unfamiliar culinary terms and describes each dish and its ingredients.

purple potatoes for pizza
a custom pizza request–pesto/mozzarella/leeks/purple potatoes/bacon (not yet added)
lightly pickled carrots for salad garnish