Category: Farmstand & Restaurant

Happy May Day! We’re welcoming in another beautiful month with new seasonal vegetables and delicious food. Fresh peas, carrots, and a few pints of strawberries have arrived in the farmstand, and we have fresh pasta on the menu every day.

Our wine dinner last week was a fabulous success, and we’re beginning to plan the next one that will happen at the end of June. We are continuing to serve dinners in the restaurant every Thursday and Friday night. Call 541-929-4270 for a reservation.

The Lunch Menu (subject to change based on availability)

to start: 

pâte with dried cranberry, baguette, cornichon, and mustard

duck liver crostini with sour cherry mostarda

crespelle with duch and rhubarb

mixed greens with balsamic vinaigrette

GTF salad with grilled flat iron, white turnips and red wine vinaigrette

mushroom soup with artisan bread

potato and leek soup with artisan bread

 

pizze:

garlic/oregano/tomato/mozzarella

capers/GTF ham/tomato/mozzarella

leeks/peas/tomato/mozzarella

bacon/caramelized shallot/tomato/mozzarella

 

secondi:

tortelli with shallots, beef tongue, and turnip raab

orecchiette with blue cheese, leeks, tomato, and pea shoots

herb and olive bread pudding on beets and kale

creamy polenta, farm bounty and poached egg

GTF brodetto with rockfish and prawns

duck confit with polenta and balsamic

 

 

 

 

 

 

 

 

 

 

 

 

 

 

JC and Ricky double team an order.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sunshine in the (wheelchair-accessible) garden room and lilacs in the kitchen. Ahhh…

Happy spring, everyone! Finally it’s feeling like things are warming up and drying out, for a little while at least. Last week the farm stand was pleasantly busy, and we just want to say a heartfelt “thank you” to everyone who’s patronized the farm stand since we opened in March. Your support at this time of year when our expenses are astronomically high but our income sources are limited, makes a real impact on our bottom line (still in the red but not quite as far in the hole). Other ways that you can help us (and other local farms) get through a difficult spring season include: shopping at winter/early spring farmers’ markets, purchasing a CSA share (more details here), or buying GTF bucks (essentially a gift certificate, but you save 10-15% on all your GTF purchases).

In other farm stand news, our Thursday and Friday dinners were quite well attended last week. (Again, thanks to y’all.) If the trend continues as we hope it does, it won’t be long before our dinner schedule will be entirely filled with reservations made ahead of time. We will serve you if you walk in, and we have room, but your best bet is to make a reservation.

Thursday and Friday Dinners: 5:30-9 pm, call 541-929-4270 for a reservation

The Lunch Menu (subject to change based on availability)

to start:

country pâte and liverwurst with cornichon and mustard

grilled leeks with hard-cooked egg, house bacon, and pumpkin seeds

 

mixed greens with balsamic vinaigrette

warm spinach salad with lardon, polenta crouton, poached egg

GTF salad with coppa, candied almonds, and blue cheese with balsamic vinaigrette

 

creamy watercress soup with artisan bread

beet soup with artisan bread

 

pizze:

garlic/tomato/mozzarella

house pepperoni/tomato/mozzarella

ham/leek/potato/tomato/mozzarella

mushroom/spinach/tomato/mozzarella

pesto/prawns/tomato/mozzarella

 

All of our pizzas come with a little pile of salad on top.

secondi:

lamb cappellacci with pea shoots

torta di crespelle

creamy polenta with vegetables and poached egg

beet risotto with watercress and balsamic

GTF brodetto

chicken galantina

 

We’re garnishing with pea shoots. It must really be spring.

Here’s a sneak peak of Ana Patty’s cookies this week: chocolate chips, coconut, cranberries, and also sunflower seeds and nuts buried under that pile.