Views Around the Farm Stand + Lunch Menu for June 12-15

Summer is coming on strong. We have our first ripe tomatoes in the farm stand along with basil, berries, and new potatoes. The flowers are blooming, the plants are growing, and the meals are as bright and fresh as ever.

The Lunch Menu (subject to change based on availability)

antipasti:

pâte of lamb and pork served with house pickles and mustard
new potatoes with romesco and aioli
smoked paprika coppa with aged cheddar and tomato caramel
 
mixed greens with balsamic vinaigrette
GTF salad with grilled flat iron, pumpkin seeds, and roasted garlic-italian pepper vinaigrette
 
onion soup with artisan bread
carrot soup with artisan bread

 

pizze:

roasted garlic/basil/tomato/mozzarella
duck/feta/spinach/tomato/mozzarella
peppers/kale/potatoes/tomato/mozzarella
ham/caper/chard/tomato/mozzarella

 

secondi:

agnolotti with favas and walla wallas
beet risotto with grilled scallions and blue cheese
gnocchi with herbed ricotta, romas, and pesto
grilled pork loin with apple and caper relish
brodetto with rockfish, pork belly, and aïoli

 

toasted pumpkin seeds
GTF salad with grilled flat iron, pumpkin seeds, and roasted garlic-italian pepper vinaigrette
pâte of lamb and pork served with house pickles and mustard

duck/feta/spinach/tomato/mozzarella
grilling dandelion and pork loin
house-made cracklings for the pork dish
grilled pork loin with apple and caper relish
gnocchi with herbed ricotta, romas, and pesto

GTF pastry chef, Ana Patty, made this two-layer carrot cake for a group that came out to the farm stand for a lunchtime birthday celebration.

If you would like to order one of Ana’s cakes (to serve with lunch or dinner at the farm stand or to take away to your own private event), contact the farm stand at 541-929-4270 at least two days ahead. Cake prices start at $25.

 

Views Around the Farm Stand + Lunch Menu for June 5-8

strawberry-walnut bread

The farm stand is now officially on summer hours, which means that we’re open until 6:00 p.m. Tuesday through Friday (9-5 on Saturday). Our Thursday and Friday dinners are getting quite busy, so if you’re interested in coming out, be sure to make a reservation by calling 541-231-1646.

new potatoes with romesco and aïoli

The Menu (subject to change based on availability)

to start: 

country pâté of lamb and pork served with house pickles and mustard
new potatoes with romesco and aïoli
frisée salad with lardon and poached egg
mixed greens with balsamic vinaigrette
GTF salad with strawberries, toasted almonds and tarragon vinaigrette
onion soup with artisan bread
chunky vegetable soup with artisan bread

 

pizze:

roasted garlic/basil/tomato/mozzarella
duck/feta/kale/tomato/mozzarella
pepperoni/caramel shallots/tomato/mozzarella
ham/caper/mozzarella

 

secondi:

herbed ricotta agnolotti with favas
Mosaic Farm ragú with kale and tagliatelle
gratinata with walnuts, blue cheese, and arugula
beet risotto with walnuts, blue cheese, and arugula
cacciucco with rockfish and prawns in roasted pepper stew
beef short ribs with carrots and polenta

 

frisée for the frisée salad
chunky vegetable soup with artisan bread
duck/feta/kale/tomato/mozzarella
ham/caper/mozzarella
herbed ricotta agnolotti with favas
beet risotto with walnuts, blue cheese, and arugula
cacciucco with rockfish and prawns in roasted pepper stew
doughnuts and strawberries
the makings for Ana Patty’s perfect vanilla bean sugar cookies 

Views Around the Farm Stand + Lunch Menu for May 29 to June 1

smoked duck breast with rhubarb mostarda

New in the farm stand this week we have herbs, green garlic, and a more consistent supply of head lettuce and salad mix. The fields around the farm stand are mostly planted with summer produce and are beginning to color up, too. Our guests and customers are more than welcome to take self-guided walking tours around the farm to see for themselves what we’re up to.

GTF salad with strawberries, pistachios, tarragon goat cheese, and balsamic vinaigrette

The Lunch Menu (subject to change based on availability)

to start:

country pâté of lamb and pork served with house pickles and mustard
smoked duck breast with rhubarb mostarda
 
mixed greens with balsamic vinaigrette
GTF salad with strawberries, pistachios, tarragon goat cheese, and balsamic vinaigrette
 
carrot and coriander soup with artisan bread
chunky vegetable soup with artisan bread

 

pizze:

garlic/thyme/tomato/mozzarella
basil pesto/prawn/kale/tomato/mozzarella
roasted peppers/spinach/mozzarella
duck/mushroom/zuke/tomato/mozzarella

 

secondi:

lamb agnolotti with green garlic and parmesan brodo
Mosiac Farm pork ragú with kale and tagliatelle
olive bread pudding with beets
gnocchi with roma tomatoes and herbed ricotta
cacciucco with rockfish and prawns in roasted pepper stew
duck confit with new potatoes and braised cabbage
 

 

 

 

 

 

 

 

 

 

 

 

 
Callista (above left) has been working in the farmstand for six years now.

The farmstand is currently showcasing paintings by local artist Lê trung Chính (above right).

We just got in a new batch of beers from Oregon Trail Brewery. How cool are those reusable bottles?

lamb agnolotti with green garlic and parmesan brodo
gnocchi with roma tomatoes and herbed ricotta
cacciucco with rockfish and prawns in roasted pepper stew
bear claw

Views Around the Farm Stand + Lunch Menu for May 22-25

bacon/blue cheese/zuke/tomato/mozzarella pizza

The weather is a little gloomier this week, but the farm is definitely in full swing now. The farm stand is stocked with strawberries, snap peas, cucumbers, fresh carrots, and first of the season basil. We’ve also turned on the heaters to warm up the deck dining room, and the pizza oven always radiates warmth. We’d love to welcome you in to take the chill off with fresh coffee and a hot meal.

The Lunch Menu (subject to change based on availability)

to start: 

country pâté with pistachios served with cornichon and mustard
duck crostini with sour cherry mostarda on grilled baguette
 
mixed greens with balsamic vinaigrette
GTF salad with smoked duck breast, rhubarb, turnip, and honey vinaigrette
 
ham and vegetable soup with artisan bread
creamy roasted pepper soup with artisan bread

 

pizze:

garlic/oregano/thyme/tomato/mozzarella
olive/shallots/goat cheese/tomato/mozzarella
bacon/blue cheese/zuke/tomato/mozzarella
ham/capers/chard/mozarella

 

secondi:

mushroom agnolotti with zucchini
pork ragú with chard and tagliatelle
polenta, farmers choice vegetables, and poached egg
beet torta di crespelle
GTF brodetto with rockfish
chicken galantina, new potatoes, and carrots
 

A note about these flourless almond macarons with chocolate ganache: they may not look like much, but they are delicious. The cookies are made of a mix of almonds, powered sugar, egg whites, and sometimes almond extract, and the ganache is surprisingly rich. They’re not big cookies, but they are quite filling. These treats are gluten-free, but even gluten lovers will not be disappointed.

Often times, macarons are generously dyed with a rainbow of food coloring to enhance their appeal, but Ana Patty (GTF pastry chef) has made the decision to keep things natural.

quick pickles
smoked duck breast
creamy roasted pepper soup with artisan bread
chopped oregano and thyme
sugar snap peas
smoked paprika and parsley oil

 

 

 

 

 

 

 

 

 

 

 

 

 

Gaelen does one heck of a job washing dishes in the kitchen. (His mom made the cute hat.)

base for the beet torta di crespelle
trimming the house-made bacon
slicing the house-made bacon
house-made bacon
salad turnips

 

 

 

 

 

 

 

 

 

 

 

 

 

Views Around the Farm Stand + Lunch Menu for May 15-18

The farm stand is looking well-stocked as more spring produce ripens up (mostly under the cover of greenhouses). If you’re considering signing up for our 22-week CSA program, we do still have openings. You can find more information and an enrollment form here.

GTF salad with goat cheese and pistachio croquettes and taragon vinaigrette

The Menu (subject to change based on availability)

to start:

country pâte with pistachios served with cornichon and mustard
potted duck crostini with sour cherry mostarda on grilled baguette
 
mixed greens with balsamic vinaigrette
GTF salad with goat cheese and pistachio croquettes and taragon vinaigrette 
 
white bean and pepper soup with artisan bread
creamy mushroom soup soup with artisan bread

 

pizze:

garlic/oregano/tomato/mozzarella
mushroom/roasted garlic/tomato/mozzarella
coppa/pear/blue cheese/tomato/mozzarella
prawn/bacon/shallot/mozzarella

 

secondi:

duck ravioli with parsley-almond pesto and shallot
pork ragú with bok choy and tagliatelle
Jess’s whole wheat sourdough bread pudding
ricotta crespelle with beets and chard
GTF brodetto with rockfish and prawns
beef short ribs on polenta
 
goat cheese and pistachio croquettes
potted duck crostini with sour cherry mostarda on grilled baguette
white bean and pepper soup with artisan bread
Izze soda, root beer, coffee, fresh-squeezed lemonade, coffee, iced tea, and Oregon Trail beer
prawn/bacon/shallot/mozzarella pizza
coppa/pear/blue cheese/tomato/mozzarella pizza
fresh, housemade tagliatelle
pork ragú with bok choy and tagliatelle
ricotta crespelle with beets and chard
duck ravioli
duck ravioli with parsley-almond pesto and shallot

 

 

 

 

 

 

 

 

 

 

 

 

 

beef short ribs on polenta
apple-pear galette