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

Views Around the Farm Stand + Menu for March 1-2

Ana Patty’s croissants in the works.

Here are a few scenes from around the farmstand kitchen shortly before the lunch hour on Thursday, March 2.

Ana Patty’s chocolate chip cookies in the works 
Ricky’s baguettes in the works

The Menu for March 1-2 (may vary depending upon availability)

to start:

country pâte with cornichon and whole grain mustard
mixed greens with balsamic vinaigrette
gtf salad, grilled flat iron, polenta crouton, and a sweet chili vinaigrette
potato and leek soup with artisan bread
parsnip and beet soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
pepperoni/tomato/mozzarella
parsnip/beet/tomato/mozzarella
bacon/kale/blue cheese/tomato/mozzarella
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

secondi:

cavatelli with tomato, olive, goat cheese
salt cod ravioli with leek, bacon, and white bean
creamy polenta with vegetables and poached egg
peanut curry of clams, mussels, and rockfish
 
housemade breakfast sausage for Saturday breakfast

If you ignore the mud in the parking lot, the farmstand feels quite springy. Come on in and see for yourself.

Opening Weekend at the Farm Stand

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.