Views Around the Farm Stand + Lunch Menu for September 4-7

GTF salad with strawberries, goat cheese, pumpkin seeds, and balsamic vinaigrette

The Farm Stand will stay on summer hours (9-6 Tuesday through Friday with lunch service from 11-2 plus 9-5 on Saturday with breakfast service from 9-2) until the end of the month.We will also be serving our regular Thursday and Friday night dinners until the last one for the season on September 28. Feel free to make a reservation for any September dinner by calling 541-929-4270.

garlic/basil/fresh tomato/mozzarella pizza

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with pistachios and cranberries served with baguette
tomato, ceci purée, and eggplant caviar with baguette
 
mixed greens with balsamic vinaigrette
GTF salad with strawberries, goat cheese, pumpkin seeds, and balsamic vinaigrette
caprese salad with tomato, fresh mozzarella, basil, balsamic, and baguette
 
roasted pepper soup with artisan bread
ham and vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/fresh tomato/mozzarella
broccoli/mushroom/tomato/mozzarella
pepperoni/peppers/tomato/mozzarella
prawn/leek/pesto/tomato/mozzarella
add egg, pickled jalapeños, duck confit or fresh tomatoes

 

secondi ($9.5-$10.5)

beef ravioli with mushrooms and sage
cavatelli with romano beans, cherry tomatoes, ricotta, and basil
summer risotto-style israeli cous cous
seafood cacciucco with albacore tuna
Cattail Creek lamb sausage with braised cabbage and potato
 

beef ravioli with mushrooms and sage

cavatelli with romano beans, cherry tomatoes, ricotta, and basil

seafood cacciucco with albacore tuna

Cattail Creek lamb sausage with braised cabbage and potato

curried cauliflower-carrot croissant 

2012 CSA – Week 12

 Some culinary inspiration for this week’s box:

Herbed Squash Salad with Yogurt Dressing from Martha Stewart 

Baked Squash (or Zucchini) Fritters with Garlicy Yogurt Sauce from Southside Kitchen Collective

Grilled Summer Squash, Peaches, Blue Cheese Salad with Herbs from Food52

Zucchini Noodles & Avocado-Miso Sauce from Love and Lemons

Chilled Cucumber-Avocado Soup from Tartelette

Zucchini Bread Pancakes from Smitten Kitchen

*CSA boxes with weekend pickup may vary slightly.

Views Around the Farm Stand + Lunch Menu for August 28-31

giant chocolate cookies

The Farm Stand is overflowing with sweet corn, melons, tomatoes of every shape and color, and dozens of other fresh fruits and vegetables. We’re open 9-6 Tuesday through Friday and 9-5 on Saturdays.

Menu Vocabulary Word of the Week: pansotti — a triangle shaped stuffed pasta

GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette

The Lunch Menu (subject to change based on availability)

Antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
tomato, ceci puree, and eggplant caviar with baguette
 
mixed greens with balsamic vinaigrette
GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette
 
beet soup with artisan bread
ham and barley vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/fresh tomato/mozzarella
italian sausage/peppers/tomato sauce/mozzarella
duck/feta/spinach/tomato sauce/mozzarella
add egg, pickled jalapeños, duck confit or fresh tomatoes

 

secondi ($9-$10.5)

three cheese pansotti with magda squash and leeks
semolina gnocchi with Mosaic Farm pork ragú and chard
ratatouille stuffed tomato on greens
brodetto with salmon, prawns, and aïoli
poached farm egg on polenta with summer vegetables
prawns on bread gnocchi with romano beans and prawn sauce

 

three cheese pansotti with magda squash and leeks

semolina gnocchi with Mosaic Farm pork ragú and chard

ratatouille stuffed tomato on greens

brodetto with salmon, prawns, and aïoli

prawns on bread gnocchi with romano beans and prawn sauce