June Wine Dinner with Lumos Wine Company

On Saturday, June 23, we hosted our second-of-the-season wine dinner featuring Lumos Wine Company. The night was a great success, and our guests left very full and very happy.

Our next wine dinner is scheduled for August 25 featuring Spindrift Cellars. We won’t begin taking reservations until August 1, but please be aware that reservations fill up very quickly (in two days or less).

PK McCoy and Dai Crisp own and operate Lumos Wine Company, and they were on hand to pour their own libations at the wine dinner.

Before dinner, farm co-owner, John Eveland, led a truck tour around the fields.

John’s favorite part of the tour (perhaps his favorite part of the farm) is the compost program.

The Dinner Menu

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries
–paired with Lumos Rudolfo Pinot Gris, 2011

 

pâté in brioche with marinated beet salad
–paired with Lumos Chiquita Rosé, 2011

 

beet pappardelle with scallops, bacon, favas, and pumpkin seeds
–paired with Lumos Temperance Hill Julia Pinot Gris, 2011

 

strawberry sorbet

 

lamb over white bean and carrot purées with paprika oil and parsley caper sauce
–paired with Lumos Temperance Hill Pinot Noir, 2008

 

crisp meringue with lemon cream and strawberries
 

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries

pâté in brioche

pâté in brioche with marinated beet salad

beet pappardelle

beet pappardelle with scallops, bacon, favas, and pumpkin seeds

Tracy, Alison, and Tamara were the servers for the evening.

strawberry sorbet

lamb over white bean and carrot purées with paprika oil and parsley caper sauce

crisp meringue with lemon cream and strawberries

 Dinner was planned, cooked, and assembled by chef JC, pastry chef Ana, and kitchen crew Paula and Ricky.

Thanks to everyone who joined us for this magical evening.

 

Views Around the Farm Stand + Lunch Menu for June 19-22

We just got a new batch of Gathering Together Farm T-shirts in many different colors and sizes. They’re available at the farmstand for $18 each.

patate al forno with smoked paprika and romesco

The Lunch Menu (subject to change based on availability)

antipasti

country pâté served with cronichon and mustard
patate al forno with smoked paprika and romesco
smoked paprika coppa with balsamic and tomato mousse
 
mixed greens with balsamic vinaigrette
GTF salad with strawberries, almonds, goat cheese, and tarragon vinaigrette
 
creamy polenta and dill soup with artisan bread
vegetable soup with artisan bread

 

pizze ($9-$9.5)

roasted garlic/basil/tomato/mozzarella
duck/goat cheese/kale/tomato/mozzarella
mushroom/spinach/tomato/mozzarella
ham/caper/zucchini/tomato/mozzarella

 

secondi ($9.5-$10.5)

ricotta capellaci with roasted carrots, dandelion greens, and garlic scapes
orecchiette with braised pork shoulder
polenta with farm’s bounty and poached egg
grilled zip steak with carrot pureé, kale, and pesto
cacciucco with rockfish and prawns in a pepper broth

 

country pâté served with cronichon and mustard
GTF salad with strawberries, almonds, goat cheese, and tarragon vinaigrette

ricotta capellaci with roasted carrots, dandelion greens, and garlic scapes
orecchiette with braised pork shoulder
polenta with farm’s bounty and poached egg
grilled zip steak with carrot pureé, kale, and pesto
cacciucco with rockfish and prawns in a pepper broth
rhubarb compote in the works

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