Views Around the Farm Stand + Lunch Menu for July 31-August 3

Moroccan pork stew with chard and ceci

The circle garden is in full bloom and humming with honeybees and other native pollinators. Our guests are welcome (encouraged!) to take self guided walking tours around the farm during business hours.

Menu Vocabulary Word of the Week: pappardelle–pasta in the form of wide ribbons

GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette

squash soup with artisan bread

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with dried cherries, balsamic, and baguette
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette
squash soup with artisan bread
ham and barley soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pork belly/green pepper/tomato/mozzarella
lamb/ walla wallas/tomato/mozzarella
chard/patty pan/tomato/mozzarella
add egg, pickled jalapeños, or fresh tomatoes

 

secondi ($9-$9.5)

duck agnolotti with carrots and caramelized onions
pappardelle with GTF meatballs and ricotta salata
polenta with season’s best veggies and poached egg
ricotta stuffed eightball squash with salad greens and tomato
salad of rockfish, cucumbers, tomato, and arugula
Moroccan pork stew with chard and ceci

 

lamb/ walla wallas/tomato/mozzarella

duck agnolotti with carrots and caramelized onions

polenta with season’s best veggies and poached egg

salad of rockfish, cucumbers, tomato, and arugula

 

JC’s Tarragon Pickled Carrots

A version of this recipe was first published here on Wayward Spark.

Much of what gets served in the Gathering Together Farm restaurant is the kind of thing that many home cooks wouldn’t want to bother putting together. It’s not exactly “fancy”, but a lot of it is fairly complicated. GTF’s head chef JC’s tarragon pickled carrots (often served with the pâte appetizer), however, are simple…and delicious.

This recipe starts with good, fresh carrots. (Y’all already know that you should never store carrots with the greens on because they get soft in a hurry that way, right?)

Tarragon is a strange and subtle herb, but it’s pleasant and does particularly well in this pickle brine.

This recipe is intentionally loose. The exact measurements are not important, but just to give you a little sense of the proportions, you can use about two farmers’ market bunches of carrots, one small bunch of tarragon, and 5 cloves of garlic. You’ll want to add salt to the brine first, and then balance out the saltiness with sugar to taste. 

JC’s Tarragon Pickled Carrots

equal parts white wine vinegar and water
salt to taste
sugar to taste
cloves of garlic, peeled
carrots, peeled and cut on a bias
tarragon
 

Bring the vinegar, water, salt, sugar, and garlic to a boil. Pour enough of the hot brine over the carrots to completely cover them. Let cool and refrigerate. Pull out and discard the tarragon after 24 hours. Let the carrots sit in the brine for at least three days before serving.

These pickled carrots are not shelf stable. They should be stored in the refrigerator and eaten in a timely manner.

Views Around the Farm Stand + Lunch Menu for July 24-27

almond bear claw

The GTF farm stand is the perfect place to stop before work to pick up a few pastries for your coworkers. They will think the world of you.

Menu Vocabulary Word of the Week: ceci (che-chee)–Italian for garbanzo bean or chickpea

savory galette

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with cranberry and pistachio served with cornichon and mustard
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with duck breast, boysenberries, pumpkin seeds, and honey-thyme vinaigrette

 

beet soup with artisan bread
cold gazpacho soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
ham/capers/tomato/mozzarella
mushroom/bell peppers/tomato/mozzarella
bacon/summer squash/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

squid ink tagliatelle with prawns, walla wallas, and tomato
spaghetti with GTF meatballs and ricotta salata
summer risotto with summer squash and chioggia beets
fish stew with ceci, harissa rouille, and rockfish
lamb ragú on polenta with chard 

 

organic lemons for lemonade

We have Lumos Winery‘s new rosé in stock.

GTF salad with duck breast, boysenberries, pumpkin seeds, and honey-thyme vinaigrette

house made pickled jalapeños

signs of summer: basil and tomatoes

ham/capers/tomato/mozzarella

squid ink tagliatelle

squid ink tagliatelle with prawns, walla wallas, and tomatos

spaghetti with GTF meatballs and ricotta salata

summer risotto with summer squash and chioggia beets

 

25th Anniversary Party!

The 2012 season marks the 25 anniversary of Gathering Together Farm. To celebrate the years, the people, the success, and the failures, John and Sally threw one heckuva party for crew members past and present.

The party started with food.

There were conversations…

…and hugs.

There were a few speeches about “the olden days” from the original five partners: Sally Brewer, John Eveland, Jim Fulmer, Peter Miller, and Deb Curtis and the farm’s first and only intern Jaime Kitzrow (in the orange shirt who now owns the very successful Springhill Farm)…

…and funny stories from early crew members (Karen Morton, Alison and Eva Hendler, Sally, John, Frank Morton, Michael and Claudia Karpinski).

Former GTF sous chef Brad Burnheimer‘s band, Symbiotic Quintet, played…

…and Amelia Eveland made the most enormously gorgeous carrot cake EVER.

We made a human timeline based on the year each person joined the crew. It was quite a crowd of folks.

The crew band, Alegría Musical, got everyone up and dancing.

Tamara (who performs with her partner Terry as La Boheme Reverie) did some fire dancing.

She was joined by Steven and his flaming staff…

…and we finished off the night with a pretty spectacular fireworks show.