Views Around the Farm Stand + Lunch Menu for August 28-31

giant chocolate cookies

The Farm Stand is overflowing with sweet corn, melons, tomatoes of every shape and color, and dozens of other fresh fruits and vegetables. We’re open 9-6 Tuesday through Friday and 9-5 on Saturdays.

Menu Vocabulary Word of the Week: pansotti — a triangle shaped stuffed pasta

GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette

The Lunch Menu (subject to change based on availability)

Antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
tomato, ceci puree, and eggplant caviar with baguette
 
mixed greens with balsamic vinaigrette
GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette
 
beet soup with artisan bread
ham and barley vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/fresh tomato/mozzarella
italian sausage/peppers/tomato sauce/mozzarella
duck/feta/spinach/tomato sauce/mozzarella
add egg, pickled jalapeños, duck confit or fresh tomatoes

 

secondi ($9-$10.5)

three cheese pansotti with magda squash and leeks
semolina gnocchi with Mosaic Farm pork ragú and chard
ratatouille stuffed tomato on greens
brodetto with salmon, prawns, and aïoli
poached farm egg on polenta with summer vegetables
prawns on bread gnocchi with romano beans and prawn sauce

 

three cheese pansotti with magda squash and leeks

semolina gnocchi with Mosaic Farm pork ragú and chard

ratatouille stuffed tomato on greens

brodetto with salmon, prawns, and aïoli

prawns on bread gnocchi with romano beans and prawn sauce

Views Around the Farm Stand + Lunch Menu for August 21-24

 twice-baked ricotta torta on beets and leeks

Take advantage of the full bounty of late summer on the farm. August is the month when we have it all!

Menu Vocabulary Word of the Week: brodetto — Italian fish stew

pork pâté with cornichon and mustard

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
cured salmon and cucumber crostini
 
caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil
mixed greens with balsamic vinaigrette
GTF salad with melon, cucumber, and mint vinaigrette
 
roasted onion soup with artisan bread
cold gazpacho with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pepperoni/pepper/tomato/mozzarella
ham/caper/tomato/mozzarella
zucchini/leek/tomato/mozzarella
add egg, pickled jalapeños, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

agnolotti with corn brood and shallot
linguine with pesto, squash, and tomato
twice baked ricotta torta on beets and leeks
brodetto with rockfish and prawns
roasted duck leg on polenta with beans and balsamic
lamb sausage on sauerkraut and potatoes

 

cured salmon and cucumber crostini

cold gazpacho with artisan bread

pepperoni/pepper/tomato/mozzarella pizza

pepperoni/pepper/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

linguine with pesto, squash, and tomato

brodetto with rockfish and prawns

roasted duck leg on polenta with beans and balsamic

lamb sausage on sauerkraut and potatoes

 

Views Around the Farm Stand + Lunch Menu for August 14-17

The farm is really coming into the busiest time of the year. We have an abundance of tomatoes, including colorful heirloom varities, melons are just starting to ripen, and freshly picked corn makes its way into the farmstand every day.

Menu Vocabulary Word of the Week: agnolotti (an-you-LOT-ee) pasta in the form of semicircular cases containing a filling (as of meat, cheese, or vegetables)

pork pâté with cornichon and mustard

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 flat iron, tomatoes, red wine-thyme vinaigrette
summer squash soup with artisan bread
beet soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
mushroom/chard/squash/tomato/mozzarella
italian sausage/bell peppers/tomato/mozzarella
bacon/eggplant/goat cheese/tomato/mozzarella
add egg, pickled jalapeños, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

lamb agnolotti with roasted carrots and eggplant
semolina gnocchi with pesto, squash, and ricotta
vegetable cassoulet of of white bean, leek, tomato, and peppers
corn chowder with rockfish and prawns
GTF hamburger with housemade bun, tomato, aïoli, pickled onion, arugula, and German potato salad

 

duck liver mousse with balsamic and baguette

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

beet soup with artisan bread

garlic/basil/tomato/mozzarella

 mushroom/chard/squash/tomato/mozzarella

lamb agnolotti with roasted carrots and eggplant

semolina gnocchi with pesto, squash, and ricotta

vegetable cassoulet of white bean, leek, tomato, and peppers

corn chowder with rockfish and prawns

GTF hamburger with housemade bun, tomato, aïoli, pickled onion, arugula, and German potato salad

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