Views Around the Farm Stand + Lunch Menu for October 23-26

It appears we’ve gone from summer straight into winter, but the Farm Stand is still open until November 17. Fend off the cold with fresh coffee, a warm meal, and everything you need to put together hot soup in your own kitchen.

Menu Vocabulary Word of the Week: fior di latte — fresh mozzarella made from cow’s milk

fior di latte/garlic/basil/tomato pizza

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté served with baguette and cornichon
mixed greens with balsamic vinaigrette
GTF salad with goat cheese, beets, peppers, almonds, and tarragon-balsamic vinaigrette
fennel soup with artisan bread
roasted pepper and vegetable soup with artisan bread

 

pizze ($9.5)

fior di latte/garlic/basil/tomato
ham/balsamic onions/tomato/mozzarella
garlic sausage/delicata/goat cheese
watercress/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

torta di zucca with chard and pumpkin seeds
brodetto of rockfish and white prawns with spinach, farm-egg aïoli, and baguette
pork ragú with romanesco, parsley, and parmesan over creamy polenta
prosciutto and her-stuffed pork loin, smashed potatoes, braised cabbage, and cherry mostarda
 

torta di zucca with chard and pumpkin seeds

Views Around the Farm Stand + Lunch Menu for October 16-19

delicata doughnuts

For a limited time, pastry chef Ana will be frying up Delicata Doughnuts made with organic squash puree, a byproduct of the Wild Garden Seed delicata seed harvest (available here). These specialty doughnuts will be available for the next few weeks Tuesday through Saturday at the Farm Stand (open 9-5) and at our Corvallis farmers’ market booth.

We also put the clear walls back up on the porch of the restaurant and have the heaters going on chilly mornings. The Farm Stand is open for lunch and Saturday breakfasts until mid-November, so come out and see us.

Mosaic Farm coppa served carpaccio style with parmesan, capers, balsamic, and baguette

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with Mosaic Farm liverwurst served with baguette and cornichon
Mosaic Farm coppa served carpaccio style with parmesan, capers, balsamic, and baguette
mixed greens with balsamic vinaigrette
GTF salad with goat cheese, Paula’s apples, pistachios, and tarragon-balsamic vinaigrette
vegetable and wheat berry soup with artisan bread
delicata soup with artisan bread

 

pizze ($9.5)

fior di latte (fresh mozzarella)/garlic/basil/fresh tomatoes
ham/capers/zucchini/tomato/mozzarella
roasted peppers/corn/tomato/mozzarella
mushrooms/spinach/leeks/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$11.5)

pork ragú with semolina gnocchi, zucchini, parmesan, fresh herbs, and baguette
curry of white prawns topped with cucumber and tomato salad, served with jasmine rice
savory bread pudding of delicata and chioggia beets with celery root, watercress, and beet salad
grilled duck breast over polenta with baby carrots, radicchio, and balsamic
 

GTF salad with goat cheese, Paula’s apples, pistachios, and tarragon-balsamic vinaigrette

fior di latte (fresh mozzarella)/garlic/basil/fresh tomatoes pizza

ham/capers/zucchini/tomato/mozzarella pizza with duck confit

roasted peppers/corn/tomato/mozzarella pizza

mushrooms/spinach/leeks/tomato/mozzarella pizza

pork ragú with semolina gnocchi, zucchini, parmesan, fresh herbs, and baguette

curry of white prawns topped with cucumber and tomato salad, served with jasmine rice

savory bread pudding of delicata and chioggia beets with celery root, watercress, and beet salad

cinnamon sugar danish

2012 CSA – Week 19

Some culinary inspiration for this week’s box:

Pasta with Kale, Kalamata Olives, Dried Cranberries, Toasted Garlic, and Feta from Two Peas and Their Pod

Spicy Squash Salad with Lentils and Goat Cheese from Smitten Kitchen

Roast Carrot and Avocado Salad with Orange and Lemon Dressing from Jamie Oliver

Warm Kale, Quinoa, and Balsamic Beet Salad from The First Mess

Chicken with Caramelized Onions and Cardamom Rice from Turntable Kitchen

*Boxes with weekend pickup may vary slightly.

Views Around the Farm Stand + Lunch Menu for October 9-12

The pizza oven is hot, the pastries are flakey, the coffee is good, and the vegetables are fresh from the fields. Come on out to see us, okay?

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté and Mosaic Farm liverwurst served with baguette and cornichon
hummus and marinated tomato with baguette
mixed greens with balsamic vinaigrette
GTF salad with local feta cheese, roasted peppers, cherry tomatoes, and tomato vinaigrette
onion soup with artisan bread
delicata and roasted pepper soup with artisan bread

 

pizze ($9.5)

fior di latte (fresh mozzarella)/ garlic/basil/fresh tomatoes
duck confit/goat cheese/arugula/tomato/mozzarella
bacon/roasted corn/tomato/mozzarella
zucchini/leeks/caramelized onions/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9-$10.5)

tagliatelle with zucchini, roasted fennel, and radicchio in a goat cheese cream sauce
brodetto of wild coho salmon and rockfish with farm-egg aïoli and baguette
gratinata of delicata with polenta and blue cheese over fresh tomato sauce with black kale
Provenance Farm chicken breast with israeli couscous, green beans, and pesto

 

pork pâté and Mosaic Farm liverwurst served with baguette and cornichon

fior di latte (fresh mozzarella)/ garlic/basil/fresh tomatoes

zucchini/leeks/caramelized onions/tomato/mozzarella

tagliatelle with zucchini, roasted fennel, and radicchio in a goat cheese cream sauce

brodetto of wild coho salmon and rockfish with farm-egg aïoli and baguette

gratinata of delicata with polenta and blue cheese over fresh tomato sauce with black kale

Provenance Farm chicken breast with israeli couscous, green beans, and pesto