Some culinary inspiration for this week’s box:
*boxes with weekend pickup may vary slightly
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
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.
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.
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.
*CSA boxes with weekend pickup may vary slightly.
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)
andipasticountry 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
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 Menucarrot 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
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 with scallops, bacon, favas, and pumpkin seeds
Tracy, Alison, and Tamara were the servers for the evening.
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.