The Countdown Begins…

We have been preparing for the opening of the Farmstand with a flurry of activity. New roof for the patio, and a new orientation for the Farmstand to make shopping and dining a little more comfortable. Also, the first batch of pepperoni is ready just in time to top the pizza on Thursday, February 28, our opening day for the 2013 season.

See you on Thursday,
jc

Valentines Dinner 2013 – Menu and Photos

The Farmstand is off to a warm and wonderful start with our Valentine’s celebration in full swing. We had a packed house on Thursday and Friday and again today. We have been working hard all week. Here is the menu with pictures.

Guests were greeted with an amuse bouche of pork and pistachio terrina with pickled beets and house mustard.
Next to come to the table was a dungeness crab croquetta accented with a key lime aioli and served with a salad of watercress, apple, and grapefruit.

Next course was a parsley and parsnip root soup with pickled apple and crispy duck confit. We forgot to snap a picture!

As a fourth course we prepared a casonsei rossi, which in this case was a beet-filled ravioli with toasted shallots and poppy seeds.
As the main course we served duck breast with potato puree, rutabaga, kale, demi-glace, and a toasted wheat berry foam.
And to finish we served a spiced cheesecake with port granita, creme anglaise, hazelnuts, and Speculoos cookie crumb.

What great time we had. Thanks to all those who came to eat, and to the crew who picked especially for us in the winter fields.  LUNCHES START UP FEBRUARY 28th! We will see you there.

Valentines Day is Coming!

As we prepare for this year’s Valentine’s Day Celebration, we build our prep lists which will guide us through the chaos. A crazy flurry of cooking and chopping and cleaning and discussing ends at 6:30 p.m. as the first guests show up at the Farmstand. Hopefully all of our preparations lead to a flawless romantic dinner. Thanks to all who plan to attend our celebration.

Views Around the Farm Stand + Lunch Menu for October 23-26

It appears we’ve gone from summer straight into winter, but the Farm Stand is still open until November 17. Fend off the cold with fresh coffee, a warm meal, and everything you need to put together hot soup in your own kitchen.

Menu Vocabulary Word of the Week: fior di latte — fresh mozzarella made from cow’s milk

fior di latte/garlic/basil/tomato pizza

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté served with baguette and cornichon
mixed greens with balsamic vinaigrette
GTF salad with goat cheese, beets, peppers, almonds, and tarragon-balsamic vinaigrette
fennel soup with artisan bread
roasted pepper and vegetable soup with artisan bread

 

pizze ($9.5)

fior di latte/garlic/basil/tomato
ham/balsamic onions/tomato/mozzarella
garlic sausage/delicata/goat cheese
watercress/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

torta di zucca with chard and pumpkin seeds
brodetto of rockfish and white prawns with spinach, farm-egg aïoli, and baguette
pork ragú with romanesco, parsley, and parmesan over creamy polenta
prosciutto and her-stuffed pork loin, smashed potatoes, braised cabbage, and cherry mostarda
 

torta di zucca with chard and pumpkin seeds

Views Around the Farm Stand + Lunch Menu for October 16-19

delicata doughnuts

For a limited time, pastry chef Ana will be frying up Delicata Doughnuts made with organic squash puree, a byproduct of the Wild Garden Seed delicata seed harvest (available here). These specialty doughnuts will be available for the next few weeks Tuesday through Saturday at the Farm Stand (open 9-5) and at our Corvallis farmers’ market booth.

We also put the clear walls back up on the porch of the restaurant and have the heaters going on chilly mornings. The Farm Stand is open for lunch and Saturday breakfasts until mid-November, so come out and see us.

Mosaic Farm coppa served carpaccio style with parmesan, capers, balsamic, and baguette

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with Mosaic Farm liverwurst served with baguette and cornichon
Mosaic Farm coppa served carpaccio style with parmesan, capers, balsamic, and baguette
mixed greens with balsamic vinaigrette
GTF salad with goat cheese, Paula’s apples, pistachios, and tarragon-balsamic vinaigrette
vegetable and wheat berry soup with artisan bread
delicata soup with artisan bread

 

pizze ($9.5)

fior di latte (fresh mozzarella)/garlic/basil/fresh tomatoes
ham/capers/zucchini/tomato/mozzarella
roasted peppers/corn/tomato/mozzarella
mushrooms/spinach/leeks/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$11.5)

pork ragú with semolina gnocchi, zucchini, parmesan, fresh herbs, and baguette
curry of white prawns topped with cucumber and tomato salad, served with jasmine rice
savory bread pudding of delicata and chioggia beets with celery root, watercress, and beet salad
grilled duck breast over polenta with baby carrots, radicchio, and balsamic
 

GTF salad with goat cheese, Paula’s apples, pistachios, and tarragon-balsamic vinaigrette

fior di latte (fresh mozzarella)/garlic/basil/fresh tomatoes pizza

ham/capers/zucchini/tomato/mozzarella pizza with duck confit

roasted peppers/corn/tomato/mozzarella pizza

mushrooms/spinach/leeks/tomato/mozzarella pizza

pork ragú with semolina gnocchi, zucchini, parmesan, fresh herbs, and baguette

curry of white prawns topped with cucumber and tomato salad, served with jasmine rice

savory bread pudding of delicata and chioggia beets with celery root, watercress, and beet salad

cinnamon sugar danish