Summer is coming on strong. We have our first ripe tomatoes in the farm stand along with basil, berries, and new potatoes. The flowers are blooming, the plants are growing, and the meals are as bright and fresh as ever.
The Lunch Menu (subject to change based on availability)
antipasti:pâte of lamb and pork served with house pickles and mustard new potatoes with romesco and aioli smoked paprika coppa with aged cheddar and tomato caramel mixed greens with balsamic vinaigrette GTF salad with grilled flat iron, pumpkin seeds, and roasted garlic-italian pepper vinaigrette onion soup with artisan bread carrot soup with artisan bread
pizze:roasted garlic/basil/tomato/mozzarella duck/feta/spinach/tomato/mozzarella peppers/kale/potatoes/tomato/mozzarella ham/caper/chard/tomato/mozzarella
secondi:agnolotti with favas and walla wallas beet risotto with grilled scallions and blue cheese gnocchi with herbed ricotta, romas, and pesto grilled pork loin with apple and caper relish brodetto with rockfish, pork belly, and aïoli
GTF pastry chef, Ana Patty, made this two-layer carrot cake for a group that came out to the farm stand for a lunchtime birthday celebration.
If you would like to order one of Ana’s cakes (to serve with lunch or dinner at the farm stand or to take away to your own private event), contact the farm stand at 541-929-4270 at least two days ahead. Cake prices start at $25.