Views Around the Farm Stand + Lunch Menu for April 3-6

braising mix in the wash tank

Even though the farm is still drying out from last week’s flood, we are open with our spring hours (Tuesday through Saturday), making the farm stand a more convenient and accessible source for not only great meals (breakfast, lunch, and dinner) but also fresh produce, sweet and savory pastries, humanely raised frozen meats, and a variety of local goods.

The Menu (subject to change based on availability)

to start: 

lava lake lamb pâté with sour cherry mostarda
brie with baguette
grilled leeks with hard-cooked egg, house bacon, and pumpkin seeds
grilled lamb crostini with caper salsa verde
mixed greens with balsamic vinaigrette
GTF salad with beets, candied walnuts, goat cheese and red wine vinaigrette
creamy beet soup with artisan bread
parsnip soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
bacon/leek/tomato/mozzarella
kale/olives/tomato/mozzarella (shown above)
 

secondi:

lamb cappellacci with shallots and rosemary (shown above)
pork ragú with tagliatelle
creamy polenta with vegetables and poached egg
beet risotto with chicory and blue cheese
rockfish and prawns with raab, carrots, leeks, and arugula pesto
 

Ricky bakes some hearty whole wheat-honey bread to serve in the restaurant and to sell as whole loaves.

 

 

 

 

 

 

 

 

 

 

 

 

 

During the height of the early fall harvest season, excesses of several different Gathering Together Farm vegetables get canned, jammed, sauced, pickled, and jarred up, so that the preserved goods can be sold over the winter and spring. We offer strawberry-rhubarb jam, marinara sauce, enchilada sauce, pickled beets, and pickled peppers.

We also have several varieties of pickles and relish from our friends at Sweet Creek Foods and local Wild Harvest honey for sale in the farm stand.

The farm stand freezer case is filled with humanely raised meats from Mosaic Farm (pork), Afton Field Farm (chicken) and McK Ranch (beef). We also sell wild Chinook salmon and albacore tuna from Moonshine Park Fish Company.

green mustard

Our guests and customers are always welcome to tour the farm when they visit for pastries, groceries, or a meal with friends. Though our fresh offerings are somewhat limited (mostly greens and leeks) this time of year, the farm is a very busy place. If you plan on walking out to the fields, be prepared by bringing waterproof boots and wearing pants that you don’t mind getting a little dirty. We’d love to see you here.

Views Around the Farm Stand + Lunch Menu for March 29-30

How about that purple sprouting broccoli, huh? We have bunches of it along with many other types of raab and salad mix for sale in the farm stand, and we’ll have more at farmers’ markets this weekend (Portland, Corvallis, Newport, and Hillsdale on Sunday). If you’d like to grow your own purple sprouting broccoli, you can get seed from Territorial Seed CompanyJohnny’s Selected Seed, or Osborne Seed Company.

The farm stand and restaurant will open with our spring hours starting next week: TUESDAY through SATURDAY–open 9 to 5 with lunch 11 to 2 and Saturday breakfast from 9 to 2. Plus THURSDAY and FRIDAY dinners 5:30 to 8:45. While we will gladly serve walk-ins at dinner if we have room, we often fill up, so reservations are highly recommended.

roasted shallot fitters in the fryer

The Lunch Menu (subject to change based on availability)

to start:

lava lake lamb pâté with sour cherry mostarda
brie with baguette
mixed greens with balsamic vinaigrette
GTF salad with roasted shallot fritter, shaved apple, and blue cheese vinaigrette
creamy beet soup with artisan bread
potato, leek, and ham soup with artisan bread
 

GTF salad

Lava Lake lamb pâté with sour cherry mostarda

creamy beet soup

 

 

 

 

 

 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
prawns/scallions/tomato/mozzarella
beets/shallots/tomato/mozzarella
 
 
 
 
 
 
 
 
 
 
 
 
 
 

cheese pizza

drinks:

herbal or black iced tea
organic drip coffee
french press organic coffee
organic lemonade
hot tea
Izze soda
Spindrift Cellars 2009 chardonnay
Lumos 2010 pinot gris
Pheasant Court Winery 2008 maréchal foch
Tyee Wine Cellars 2008 pinot noir
Deschutes Brewery Mirror Pond Pale Ale, Black Butte Porter, Green Lakes Organic Ale
 

cappellacci in the works

cappellacci

cappellacci with smoked belly and leeks

rockfish

secondi:

cappellacci with smoked belly and leeks
semolina gnocchi with roasted tomatoes and mozzarella
creamy polenta with vegetables and poached egg
seafood risotto with rockfish and clams
stuffed Mosiac Farm pork loin with golden raisins and kale
 

stuffed Mosiac Farm pork loin with golden raisins and kale

creamy polenta with vegetables and poached egg

ham bits

ham and swiss on croissant dough

unbaked ham and swiss croissants

Views Around the Farm Stand + Menu for March 23

Boy were we glad to see the sun come out today. Sally, John, and several crew members were up until the wee hours of Thursday morning sloughing snow off greenhouses, and the whole farm was white for most of two days. Maybe all the bad weather is behind us, and we are now headed for a warmer, gentler spring.

grilled pâté with baguette

to start:

salumi and cheese platter
grilled pâté with baguette
tripe gratinata with peppers and bacon
mixed greens with balsamic vinaigrette
GTF salad with pears, candied walnuts, blue cheese, and balsamic vinaigrette
spiced carrot soup with artisan bread
potato, leek, and bacon soup with artisan bread
 

tripe

tripe gratinata with peppers and bacon

GTF salad with pears, candied walnuts, blue cheese, and balsamic vinaigrette

spiced carrot soup with artisan bread

potato, leek, and bacon soup with artisan bread

lots of local goods for sale in the farm store

ham/bacon/caper/tomato/mozzarella

pizze:

garlic/tomato/mozzarella
pepperoni/pickled peppers/tomato/mozzarella
ham/bacon/caper/tomato/mozzarella
zucchini/caramelized onion/tomato/mozzarella
 

cannelloni with beets and chicories

secondi:

duo of agnolotti
Mosaic Farm pork ragú over spaghetti
cannelloni with beets and chicories
creamy polenta with vegetables and poached egg
brodetto of clams and rockfish with aioli
duck breast with polenta and leeks with sour cherry mostarda
 

brodetto of clams and rockfish with aioli

duck breast with polenta and leeks with sour cherry mostarda

a specially requested poached egg over grilled leeks

a sneak peak at Ana Patty’s Saturday breakfast offerings with ham and blue cheese croissants in the background.

fresh squeezed orange juice for Saturday breakfast

Views Around the Farm Stand + Menu for March 15-16

 housemade fresh pasta

Thanks to those who braved the weather and came out for lunch today. We apologize for the lake in the parking lot, but we hope you enjoyed your meals. We’re all hoping the floodwaters recede as soon as possible.

(Update: The river is down significantly as of Friday morning, so we are definitely open for business.)

spaghettini of mussels and tomato

The Menu for March 15 and 16 (may vary depending on availability)

to start:

salumi and cheese platter
mixed greens with balsamic vinaigrette
GTF salad with pears, almonds, and a balsamic vinaigrette
watercress soup with artisan bread
beet and red cabbage soup with artisan bread
 

toasted almonds for salads

JC cuts into his stash of charcuterie.

housemade coppa

pizze:

garlic/tomato/mozzarella
pepperoni/pickled peppers/tomato/mozzarella
MF bacon/leek/tomato/mozzarella
collards/caramelized shallot/tomato/mozzarella
 

We get eggs from Provenance Farm, which is literally just across the street.

creamy polenta with vegetables and poached egg

JC celebrates St. Patrick’s Day with corned ham with cabbage and potato.

secondi:

agnolotti with basil and goat cheese
spaghettini of mussels and tomato
corned ham with cabbage and potato
creamy polenta with vegetables and poached egg
brodetto of clams and rockfish
 

Ana Patty rolls out danish dough. We did the math today and decided the finished product has no fewer than 135 layers of butter and dough. (Croissants have 180 layers!)

The dark flecks in the danish dough are cardamom.

honey-orange glaze for the morning buns

sweetness for the morning buns

soon-to-be morning buns

Views Around the Farm Stand + Menu March 8-9

cheese pizza with a mini salad of marinated kale and pickled red onions

The winter/spring season at the farmstand is off to a great start. Lots of folks are coming in for veggies, pastries, coffee, and meals. Here are a few photos taken Thursday, March 8.

to start:

country pâte and liverwurst with cornichon and whole grain mustard
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, almonds, and a sweet chili vinaigrette
potato and leek soup with artisan bread
vegetable barley and ham soup with artisan bread
 
potato/kale/blue cheese pizza

pizze:

garlic/tomato/mozzarella
pepperoni/pickled peppers/tomato/mozzarella
Italian sausage/zucchini/tomato/mozzarella
potato/kale/blue cheese/tomato/mozzarella 
 

agnolotti

secondi:

agnolotti with shrimp, sorrel, and goat cheese
smoked pork sausage over braised cabbage
creamy polenta with vegetables and poached egg
fish stew of clams, mussels, and rockfish
 
housemade pickled red onions

 

 

 

 

 

 

 

 

 

 

 

 

 

This is Ana Patty (and yes, everyone calls her ‘Ana Patty’), the brains and hands behind all the pastries and sweets that come from the farmstand kitchen. She’s a master of dough and batter.

doughnut batter in the works
the pastry case