Saturday Breakfast Menu – August 4

Farmer’s Breakfast with over easy eggs and bacon

Saturday breakfast is served in the farmstand restaurant every week from 9-2. Please call 541-929-4270 to make a reservation for parties of 5 or larger. Smaller groups are welcome to walk in.

Eggs Burnheimer with a side of bacon

Farmer’s Breakfast $7.5

two farm fresh eggs any style, home fried potatoes, and toast
served with bacon, ham, or sausage
add an egg for $1

Veggie Delight Omelet $8.5

three farm fresh eggs filled with basil pesto, mozzarella, and tomatoes
served with home fried potatoes

Blue Duck Omelet $9.5

three farm fresh eggs filled with duck confit, blue cheese, and seasonal vegetables
served with home fried potatoes

Bacon Cheddar Omelet $9.5

three farm fresh eggs filled with bacon, cheddar cheese, tomatoes, and onions
served with home fried potatoes

Ricky’s Gravy Plate $8

gravy over home fried potatoes with two fried eggs

Eggs Burnheimer $9.5

two poached eggs served on a house English muffin with house ham, chard, and spinach
topped with hollandaise and served with home fried potatoes

Buttermilk Pancakes $8.5

buttermilk pancakes served with berry-peach compote
served with breakfast sausage and maple syrup

Huevos Rancheros $8.5

sunnyside up eggs with enchilada sauce, corn tortillas, cheddar cheese, spicy black and pinto beans, and GTF salsa

sides:

bacon, ham, or sausage $2
home fried potatoes $3

for the little ones:

scrambled eggs and toast, cheese quesadilla, grilled cheese, or cup of soup with toast $3.5

to drink:

fresh squeezed organic orange juice $3
organic lemonade $3
mimosa $4.5
cup of organic coffee $2
French press organic coffee $5
iced coffee $1.75
herbal or black iced tea $1.75
hot tea $1.5
 

Soups of the day: Cold Cucumber and French Onion

soup entrée served with a large GTF seasonal salad mix and organic baguette $9.5
small soup $4
large soup $5
house salad $4.5
 

berries for berry compote

compote in the making

Buttermilk Pancake with berry-peach compote and breakfast sausage

Bacon Cheddar Omelet

home fried potatoes

Blue Duck Omelet

breakfast sausage

Farmer’s Breakfast with poached eggs and breakfast sausage

Huevos Rancheros

sunnyside up eggs with home fried potatoes

side of bacon

a wide array of beverages (orange juice, lemonade, iced tea, iced coffee)

mimosas

house made baguettes served with soup

2012 CSA – Week 8

Some culinary inspiration for this week’s box:

 Summer Squash Pasta with Cherry Tomatoes and Pesto from The Etsy blog

Tarragon Pickled Carrots from The Gathering Together Farm Blog

Nectarine Pizza with Basil and Balsamic from Alexandra’s Kitchen

 Roasted Potatoes and Marinated Summer Vegetables with Lemon Aïoli from Suvi Sur Le Vif

Peach, Tomato, and Mozzarella Crostini from Joy the Baker

*Boxes with weekend pickup may vary slightly.

Views Around the Farm Stand + Lunch Menu for July 31-August 3

Moroccan pork stew with chard and ceci

The circle garden is in full bloom and humming with honeybees and other native pollinators. Our guests are welcome (encouraged!) to take self guided walking tours around the farm during business hours.

Menu Vocabulary Word of the Week: pappardelle–pasta in the form of wide ribbons

GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette

squash soup with artisan bread

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with dried cherries, balsamic, and baguette
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette
squash soup with artisan bread
ham and barley soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pork belly/green pepper/tomato/mozzarella
lamb/ walla wallas/tomato/mozzarella
chard/patty pan/tomato/mozzarella
add egg, pickled jalapeños, or fresh tomatoes

 

secondi ($9-$9.5)

duck agnolotti with carrots and caramelized onions
pappardelle with GTF meatballs and ricotta salata
polenta with season’s best veggies and poached egg
ricotta stuffed eightball squash with salad greens and tomato
salad of rockfish, cucumbers, tomato, and arugula
Moroccan pork stew with chard and ceci

 

lamb/ walla wallas/tomato/mozzarella

duck agnolotti with carrots and caramelized onions

polenta with season’s best veggies and poached egg

salad of rockfish, cucumbers, tomato, and arugula

 

JC’s Tarragon Pickled Carrots

A version of this recipe was first published here on Wayward Spark.

Much of what gets served in the Gathering Together Farm restaurant is the kind of thing that many home cooks wouldn’t want to bother putting together. It’s not exactly “fancy”, but a lot of it is fairly complicated. GTF’s head chef JC’s tarragon pickled carrots (often served with the pâte appetizer), however, are simple…and delicious.

This recipe starts with good, fresh carrots. (Y’all already know that you should never store carrots with the greens on because they get soft in a hurry that way, right?)

Tarragon is a strange and subtle herb, but it’s pleasant and does particularly well in this pickle brine.

This recipe is intentionally loose. The exact measurements are not important, but just to give you a little sense of the proportions, you can use about two farmers’ market bunches of carrots, one small bunch of tarragon, and 5 cloves of garlic. You’ll want to add salt to the brine first, and then balance out the saltiness with sugar to taste. 

JC’s Tarragon Pickled Carrots

equal parts white wine vinegar and water
salt to taste
sugar to taste
cloves of garlic, peeled
carrots, peeled and cut on a bias
tarragon
 

Bring the vinegar, water, salt, sugar, and garlic to a boil. Pour enough of the hot brine over the carrots to completely cover them. Let cool and refrigerate. Pull out and discard the tarragon after 24 hours. Let the carrots sit in the brine for at least three days before serving.

These pickled carrots are not shelf stable. They should be stored in the refrigerator and eaten in a timely manner.