The Gathering Together farm stand/restaurant opened for the season on Thursday, February 23, and the staff was pleasantly surprised by how many of our local customers stopped by for produce, pastries, and a hot meal. Alison, the new farm stand manager, spent the past few weeks cleaning, rearranging, and sprucing up the building and garden room, so the place looked great.
Quite a few folks who have turned out in the past two days asked about the farm and flood damage, and we’re happy to report that we are back on track and have most everything cleaned up. Our customers’ support at our farmers’ markets and here on the farm has certainly helped us recover more quickly from the financial losses associated with the damage, and for that, we thank you.
Spring is generally quieter in the farm stand than on hot summer days, but judging by the turnout this weekend, that may not hold true this year. If your appetite and schedule will allow it, JC (the chef) recommends dining before or after the busy noon-to-one o’clock lunch hour. This will give both the kitchen crew and our lunch guests the to opportunity to take their time preparing and enjoying the food. Larger parties are always welcome to call in reservations ahead of time (541-929-4270).
All the flowers in the table settings came from our neighbors at Greengable Gardens.
This month’s featured artist in the farm stand is Carol Chapel who lives just down the road and stops in at the farms often. Carol’s nature and agriculture-inspired works fit quite nicely into the decor.
The farm stand is newly stocked with organic produce and other local goods. Currently available are GTF’s own cipollini onions, parsnips, beets, rutabagas, onions, carrots, potatoes, and watercress.
Alison supplements the produce selection with fruits and vegetables from Organically Grown Company and a few neighboring farms.
We also offer several books and cookbooks written by local authors.
Local wine and beer is available…
…as are fresh eggs from Provenance Farm.
Other goods sold in the farm stand include locally grown/milled flour, coffee and teas, frozen pork, chicken and fish, T shirts, honey, jams, and pickles.
The coffee is always fresh and always hot.
GTF’s signature potato doughnuts are back.
Plus, Ana (the pastry chef) baked some not-too-sweet maple-coconut-date granola, if doughnuts aren’t really your thing.
The menu from the GTF kitchen changes weekly (sometimes daily) depending upon availability of seasonal ingredients, but here’s a quick guide to this weekend’s fare.
February 23-25 Lunch Menu
to start:house coppa with capers and whole grain mustard mixed greens with balsamic vinaigrette GTF salad beets, toasted almonds, and goat cheese with balsamic vinaigrette roasted vegetable and barley soup with artisan bread curried carrot soup with artisan bread
pizze:garlic/tomato/mozzarella pepperoni/tomato/mozzarella broccoli/leek/tomato/mozzarella
secondi:cavatelli with roasted shallot, olive, and spinach creamy polenta with vegetables and poached egg brodetto of clams, mussels, and rockfish country pork pâté sando with potato and watercress salad
JC finishes off a couple orders of brodetto.
Ricky preps pizza dough.
Pizza are made to order with mozzarella and house-made tomato sauce…
…and baked in the wood-fired oven.
Here’s the broccoli/leek/tomato/mozzarella pizza.
The polenta got rave reviews. This one’s in the works pre-poached egg.
JC is particularly proud of the pork pâte sandwich…
…and the house coppa with capers and mustard.
We’d like to thank everyone who came out for opening weekend and encourage other locals to stop in soon. We are currently open Thursday, Friday, and Saturday, 9 a.m. to 5 p.m.