Views Around the Farm Stand + Lunch Menu for May 1-4

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

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
 
housemade baguette
potato and leek soup
cornichon
caper/GTF ham/tomato/mozzarella pizza

leeks/peas/tomato/mozzarella pizza

nettle ravioli
tortelli with shallots, beef tongue, and turnip raab
parsley oil
duck confit with polenta and balsamic

 

 

 

 

 

 

 

 

 

 

 

 

 

JC and Ricky double team an order.

herb and olive bread pudding on beets and kale

 

 

 

 

 

 

 

 

 

 

 

 

 

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

housemade chorizo

real potatoes for our famous potato doughnuts
Ana Patty’s croissant dough in the works

Cucumber and Tomato Trellising

After finally getting some tomato and cucumber starts planted in greenhouses, it was time to begin the ongoing task of trellising.

The vast majority of our trellising is done with twine, and when possible, we reuse the same twine year after year. After cleaning out greenhouses at the end of the season, we stash away boxes of twine wound around special hangers.

 


 

 

 

 

 

 

 

 

 

 

In smaller greenhouses and greenhouses planted with cucumbers, twine hangers are placed on lateral wires strung down the length of the greenhouses.

 

 

 

 

 

 

 

 

 

 

 

 

 

Hanging twine in taller greenhouses requires a specialized tool (a piece of bamboo) to reach up to top wires.

 

 

 

 

 

 

 

 

 

 

 

 

 

Gathering Together Farm grows its entire cucumber crop inside greenhouses, and the elaborate trellising system makes the harvest infinitely faster and easier than rummaging through prickly foliage looking for camouflaged fruits on the ground. The fruits also turn out to be much more attractive and marketable. Later on during the summer, the crew will pass through this greenhouse almost every day, twisting off a fat cucumber from each vine as it hangs suspended from the twine trellising.

The cucumber trellising system starts with a crew member affixing a plant clip (from Hydro-Gardens) around the base of each cucumber stem and clipping it onto a single line (one twine per plant).

 

 

 

 

 

 

 

 

 

 

 

 

 

Then a crew member gently winds the twine around the stem a few times.

A little slack is left in the line, so it’s flexible enough to move but won’t let the plants fall as they get heavier.

Every two to three weeks, the crew will return to this house and secure the growing vines to their individual lines by continuing to wind the stems up and around the twine.

Larger greenhouses planted with tomatoes, get an independent trellising infrastructure because the tremendous weight of the growing plants and fruits could potentially collapse the entire greenhouse if it was suspended by the greenhouse frame alone.

T posts are driven into the ground at six foot intervals (two plants between each post).

Top bars on the T posts are strung with wires down the length of the greenhouse.

 

 

 

 

 

 

 

 

 

 

 

 

 

The ends of the lines are braced with serious wooden posts and anchors. The crew adds additional horizontal supports to keep the lines from flopping over to one side or the other when they’re fully loaded.

Later, a crew member ties a loose knot with the twine around the base of each tomato plant…

…and gently winds the twine around the stem up to the top.

 

 

 

 

 

 

 

 

 

 

 

 

 

Each tomato plant will eventually have two leaders, so an extra twine is hung next to each plant to support the additional branch in the future.

Trellising cucumbers and tomatoes is incredibly time consuming, and the infrastructure (especially the T post system) is quite expensive. Doing it well, however, leads to healthier plants, higher yields, better quality fruit, and an easier harvest.

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

Productivity is really ramping up on the farm right now. If you come out for a meal and a (self-guided, walking) tour, you’re likely to see the crew both planting and harvesting various crops. The nicer weather has allowed us to work up the ground up in drier areas, but the sudden heat can also stress small plants, so our irrigation team is working hard to keep things moist. The kales and mustards are starting to bloom, so the fields are showing more color than the winter’s drab brown and muted green. Even Sally’s horses are kicking up their heels in their nearby pasture.

shallots

The Lunch Menu (subject to change based on availability)

to start:

duck liver terrine with baguette and mustard
mixed greens with balsamic vinaigrette
GTF salad with smoked speck, pear, and pumpkin seed vinaigrette
carrot soup with artisan bread
sorrel soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
nettle/goat cheese/tomato/mozzarella
duck/collards/tomato/mozzarella
italian sausage/tomato/mozzarella
pesto/prawn/tomato/mozzarella

 

secondi:

agnolotti with rutabaga and pea shoots
pork ragú with orecchiette
green garlic risotto with watercress
three cheese bread pudding on beets and kale
creamy polenta with vegetables and poached egg
GTF brodetto with rockfish and prawns
lamb sausage with white bean ragú
 
old fashioned fresh-squeezed lemonade
roasting a little garlic in the earth oven
roasted garlic
garnish on the duck liver terrine plate
sorrel soup
carrot soup
nettles for pizza
duck/collards/tomato/mozzarella pizza
a couple slices of italian sausage/tomato/mozzarella pizza
fresh agnolotti
orecchiette
pork ragú with orecchiette
three cheese bread pudding on beets with kale (recommended by Chef JC)

 

GTF brodetto with rockfish and prawns (back left: agnolotti with rutabaga and pea shoots back right: green garlic risotto with watercress)
base for the lamb sausage dish
lamb sausage with white bean ragú

The Planting Process: Peppers and Tomatoes

Because of multiple flooding events this winter and near-constant rain, our spring planting schedule has been delayed significantly. The soil has just been too wet. Even in the greenhouses, the water table was near surface level until recently. Thankfully, the sun finally decided to come out for a few days last week, and we got a ton of much-needed planting done both inside and out of the greenhouses.

Last Friday, the crew planted a small greenhouse with jalapeños and ancho peppers. The pepper plants were beginning to outgrow their cells and needed to get into the ground before becoming root-bound.

Before planting, the crew laid down plastic mulch over lines of drip irrigation tape. One person measured out two rows per bed and poked small holes in the plastic at one-foot intervals.

Another person carried trays of peppers down the rows and gently placed a pepper plant next to each hole.

The rest of the crew followed behind the plant layer downer (in this case, Palemon), and proceeded to plant the peppers in the ground.

The planter used his (or her) fingers to open the pre-poked hole in the plastic.

He pushed the drip irrigation tape toward the middle of the bed, so it will stay close but not too close to the plant.

He plunged a trowel into the soil and pulled it forward to create a hole for the plug to fit into.

He pulled out the trowel and then used an additional scoop of soil to fill in around the plant.

Speed and efficiency are important in the planting process, but each plant must get a good start in the ground in order to yield well later.

Planting each pepper takes less than a minute, but hundreds of peppers fit in one greenhouse and thousands (millions?) of vegetable and fruit starts are transplanted into the ground each year, so it adds up to a very large number of labor hours.

These jalapeños plants will hopefully bear a large amount of hot peppers, which will be sold wholesale to Organically Grown Company for distribution around the Northwest or to our friends at Sweet Creek Foods who will pickle them and sell jars of pickled peppers.

Peppers love heat, so after the crew finished up planting, they shut up the ends of the greenhouse. On sunny spring days, we open up the greenhouse ends for ventilation, but we close them up every night and leave them shut on cloudy days.

After planting all the hot peppers, the crew moved on to a neighboring greenhouse to plant tomatoes. This greenhouse got planted with two beds of red romas and two beds of yellow romas.

Like with the peppers, one crew member dropped a plant next to each hole. Indeterminate tomatoes such as these are spaced at three-foot intervals.

 

 

 

 

 

 

 

 

 

 

 

 

 

A planter (in this case, Macario) gouged his trowel in the ground, pulled the plant out of the pot, and placed it into the hole, making sure to keep the graft line on the stem above the soil. Because the graft is so low on the stem, the plants can’t be planted very deep, and the tall, lanky foliage is a little floppy. Later trellising will straighten the plants out.

Planting tomatoes takes a little longer than planting peppers because they’re more fragile, and the crew members have to remove each start from a pot.

Hopefully, these pepper and tomato plants will begin to produce ripe fruit by July.

For more info on which varieties of peppers and tomatoes Gathering Together Farm has planted this year, read more here (peppers) and here (tomatoes).

Views Around the Farm Stand + Lunch Menu for April 17-20

We’ve got a few new things for sale in the farm stand this week including Ana Patty’s homemade mocha Oreos, first-of-the-spring rhubarb, and bok choy.

Lunch Menu (subject to change based on availability.)

to start:

country pâté and pork rillette with baguette and mustard
grilled raab and duck liver mousse crostini
salt cod fritter with caper salsa verde

 

mixed greens with balsamic vinaigrette
GTG salad with smoked speck, pear, and pumpkin-seed vinaigrette

 

tomato soup with artisan bread
parsnip soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
bacon/kale/tomato/mozzarella
mushroom/olive/tomato/mozzarella
pesto/coppa/tomato/mozzarella
 

secondi:

ricotta agnolotti, pea shoots, and ricotta salata
pork ragú with orecchiette
savory bread pudding with kale raab
creamy polenta with vegetables and poached egg
GTF brodetto
chicken galantina with beet risotto and roasted turnips
 
country pâte and pork rillette with baguette and mustard

savory bread pudding
savory bread pudding with kale raab

creamy polenta with vegetables and poached egg
chicken galantina with beet risotto
chicken galantina with beet risotto and roasted turnips
real potatoes for our famous potato doughnuts
Ana Patty (pastry chef) is working on something good.