Views Around the Farm Stand + Lunch Menu for July 10-13

caprese salad with tomato, mozzarella, and basil

Summer is here. Bring on the caprese salad!

The Lunch Menu (subject to change based on availability

antipasti

country pâte served with cornichon and mustard
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with coppa, cucumber, blue cheese and herb vinaigrette
beet soup with artisan bread
white bean and ham soup with artisan bread

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
bacon/squash/tomato/mozzarella
bianco with olives/spinach/mozzarella
peppers/tomato/mozzarella
add egg, duck confit, or pickled peppers

secondi

salt cod agnolotti with favas, arugula, and baby carrots
gnocchi with zucchini, basil, and herbed ricotta
caramelized fennel and pesto bread pudding
polenta with farm’s bounty and a poached egg
lamb ragú with gnocchi and chard
rockfish curry with broccoli and jasmine rice
 

garlic/basil/tomato/mozzarella pizza

bianco with olives/spinach/mozzarella pizza

salt cod agnolotti with favas, arugula, and baby carrots

gnocchi with zucchini, basil, and herbed ricotta

caramelized fennel and pesto bread pudding

polenta with farm’s bounty and a poached egg

rockfish curry with broccoli and jasmine rice

Views Around the Farm Stand + Lunch Menu for July 3-6

duck liver with grilled baguette and sour cherry mostarda

The farmstand was closed yesterday for the holiday, but we are back open today. Come on in for something delicious be it pastries, vegetables, or a hot lunch.

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

The Lunch Menu (subject to change based on availability)

antipasti

country pâte served with cornichon and mustard
duck liver with grilled baguette and sour cherry mostarda
 
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, radicchio, walnuts, and balsamic vinaigrette
 
creamy tomato soup with artisan bread
minestrone soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
duck/mushroom/tomato/mozzarella
zucchini/kale/tomato/mozzarella
ham/caper/tomato/mozzarella
add egg, duck confit, or pickled peppers

 

secondi ($9.5-$10.5)

duck agnolotti, thyme brood, sugarloaf chicory, and favas
pappardelle with pesto, summer squash, favas
ricotta and fava bread pudding over tomato and olive
polenta with farm’s bounty and poached egg
lamb sausage with grilled radicchio
brodetto of Pacific snapper with aïoli

 

zucchini/kale/tomato/mozzarella

duck agnolotti, thyme brood, sugarloaf chicory, and favas

pappardelle with pesto, summer squash, favas

ricotta and fava bread pudding over tomato and olive

lamb sausage with grilled radicchio

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.