Friday Morning Harvest

Yesterday morning was cloudy, threatening to rain. Crew members pulled into the parking lot at 7:00 a.m., then loaded into trucks and headed out to the fields for a big harvest day.

At this time of year, much of the harvest involves bunching greens. This task is not exactly difficult, but it does require a skilled labor force that can produce consistantly sized, high-quality bunches. With a large crew, it’s also important that workers are able to move swiftly from one job to the next without wasting time in the transition. Often times, small groups will break out and work on bundling up different kinds of greens.

The morning (like most mornings on the farm) started with cutting baby “greens” for salad mix.

lettuces for salad mix

harvesting arugula for salad mix

harvesting spinach, mustard greens, and bok choy for salad mix

harvesting spinach for salad mix

transitioning from cutting salad to bunching up greens

bunching arugula

bunches of spinach

Many of our greens are covered with floating row cover to protect them from insect damage. At harvest time, the row cover is pulled back.

bunching baby bok choy

Over the course of the morning, a crew driver will ferry full tubs of greens back to the packing shed every half hour or so. This keeps the greens from wilting in warm weather (not such a problem yesterday), and it keeps the packing shed crew busy washing and distributing bunches while the field crew harvests.

harvesting mustard greens

harvesting bunches of yellow mustard

(Have you tried this stuff yet? It’s so mild and delicious.)

As the crew finishes up in an area, the floating row cover is put back in place until the next harvest.

bunching Italian parsley

Jess breaks off springs of Italian parsley.

David bunches up some radishes, and Enrique works in the rows of Italian parsley.

bunching radishes

In Oregon, farm workers are not legally entitled to paid breaks, but every morning around 10:00 at Gathering Together Farm, the crew stops to rest and enjoy hot coffee and pastries baked in the farm stand kitchen by Ana, Paula, or Mary. This tradition is something of an extension of our farm lunch program.

Then it’s back to work.

chard

kohlrabi

Seed crops are integrated into fields alongside our market crops. This red kale (above left) has been cut and is drying before threshing, and the chard (above right) is flowering and will be harvested later in the season.

rows of lettuce

All morning, the packing shed crew (Sally, Mariana, Robyn, Laura, and Lisa, on this particular day) is busy washing and distributing salad mix and bunches of greens.

Working in the packing shed is a very wet job.

All of the produce harvested, washed, packed, and sorted yesterday will be at farmers’ markets this weekend. Find it at the Corvallis Farmers’ Market, Newport Farmers’ Market, Beaverton Farmers Market, Portland Farmers Market, or Hilldale Farmers’ Market.

 

Views Around the Farm Stand + Lunch Menu for June 26-29

ham, cheddar, and blue cheese croissant

GTF salad with beets, blue cheese, toasted walnuts and balsamic vinaigrette

The Lunch Menu (subject to change based on availability)

andipasti

country pâté served with cornichon and mustard
pork rillettes with grilled baguette and pickled carrots
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, toasted walnuts and balsamic vinaigrette
delicata squash soup with artisan bread
vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
fennel/bacon/tomato/mozzarella
spinach/mushroom/tomato/mozzarella
ham/scallion/zucchini/tomato/mozzarella

 

secondi ($9.5-$10.5)

tagliatelle with prawns, favas, and fennel
semolina gnocchi with braised pork shoulder
tomato bread pudding over kale and zucchini
polenta with farm’s bounty and poached egg
lamb spiedini with wheat berries, tomato, and capers
brodetto of Pacific snapper and prawns

 

delicata squash soup with artisan bread

Aaron tends the pizza oven. 

tagliatelle with prawns, favas, and fennel

semolina gnocchi with braised pork shoulder

tomato bread pudding over kale and zucchini

brodetto of Pacific snapper and prawns

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.