Lunch Menu: Week of October 25, 2016

by GTF Office on October 25, 2016 · 0 comments

 

5569-web

3 antipasti

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4

 

 

 

Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/cauliflower/sunchoke/mozz10.5

bacon/fennel/arugula/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

5571-web

Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese

5572-web

Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard

Secondi

kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12

{ 0 comments }

October 22nd Market Recipes ft. Savory Sunchokes

Post image for October 22nd Market Recipes ft. Savory Sunchokes

by Laura Bennett on October 23, 2016 · 0 comments

Sunchokes, also known as Jerusalem Artichokes, are a commonly overlooked vegetable. Sure, they look like knobby wrinkled potatoes, but there is so much more to them than meets the eye. The sunchoke plant looks like a towering sunflower, anchored into the soil by a huge tangle of root. Once you’ve dug up this large root, washed all the dirt out of the crevices, and cut it into manageable pieces, the savory artichoke-like flavor of the sunchoke can finally be appreciated. I was getting over a cold and refrained from sampling yesterday, but one of our wonderful marketeers, Logan cooked up the following delicious dishes including an excellent sunchoke stir fry.

  • Raw Black and Watermelon Radishes (October 8th post)
  • Spinach Salad with Shallot Balsamic Dressing
  • Stir Fried Sunchokes with Sesame Oil
  • Delicata Squash with Green Kaleimg_3055-2

SPINACH SALAD WITH SHALLOT BALSAMIC DRESSING:

  • Ingredients:
    • 2 bu. Spinach
    • 1 Shallot, minced
    • ~6 Tbsp Olive Oil
    • ~4 Tbsp Balsamic Vinegar
    • Salt to taste, ~2-3 pinches
  • Directions:
    • Mince a shallot and place into a bowl.
    • Add olive oil and balsamic vinegar to the bowl and use the back of a spoon to smash the shallot in the juices. This will release the garlic flavor of the shallot into the dressing, and you’ll instantly be able to smell the resulting fragrance explosion.
    • Add in a few pinches of salt and let sit while you chop up your spinach.
    • Toss the spinach in the dressing, and if needed add more salt, vinegar, or oil to taste. Though it can be served right away, letting the vinegar soften the spinach for ten to fifteen minutes before serving can really accentuate the deliciousness!img_3062-2
    • Excellent paired with the stir fried sunchokes.

STIR FRIED SUNCHOKES WITH SESAME OIL:

  • Ingredients:
    • 1 Shallot, finely chopped
    • 4-5 Sunchokes, finely chopped
    • 2-3 Tbsp Olive Oil
    • 1 Tbsp Sesame Oil
    • Salt
    • Parsley, Cilantro, or your herb of choice
  • Directions:
    • Finely chop your shallot and set aside.
    • Cut the sunchokes into even slices by first cutting them in half lengthwise, then cut each half lengthwise again. Finally, make thin slices all the way down your sunchoke pieces.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in your sunchokes and stir around. Cover and let cook about five minutes. Sunchokes have a strong crunch to them, so you’ll want to make sure to cook them thoroughly so that they become soft.
    • Add in the sesame oil and salt and let cook another five to ten minutes until soft to the taste.
    • Mince up some fresh herbs and sprinkle on top before serving.

DELICATA SQUASH WITH GREEN KALE:img_3061-2

  • Ingredients:
    • 1 Shallot, finely chopped
    • 1/2 head Garlic, finely chopped
    • 1 Delicata squash, chopped into half moons
    • 1/2 bunch Green Kale, finely chopped
    • 2-3 Tbsp Olive Oil
    • Salt
  • Directions:
    • Finely chop your shallot and set aside.
    • Delicata squash have a very high sugar content, and their skin is so tender that it doesn’t require peeling. Cut the top and bottom ends off the squash and stand up on end so you can slice it in half lengthwise. Scoop out the seeds with a spoon and then cut each half in half lengthwise again. Make thin slices all the way down each squash quarter, so that you make little moon shapes.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in the delicata squash and stir around to coat in oil. Cover and let cook about eight minutes.
    • Finely chop garlic and green kale and add into the pan, along with a few pinches of salt and a splash of oil if needed. Let cook about three minutes covered.
    • Remove the lid and let cook another few minutes until the squash is tender to the taste. Add more salt if needed.

Happy cooking!

img_3050-2

{ 0 comments }

2016 CSA – Week 19: River Watch

by GTF Office on October 18, 2016 · 0 comments

csa-week-19-graphic

CSA Newsletter – Week 19


River Watch Season

As it turns out, we didn’t quite get the storm that we were all anticipating last weekend. However, judging by the satellite imagery and the weather forecast, it looked like we were in for a doozy. After much debate and consideration, we pulled out of all Saturday markets, only attending one out of our typical five weekend markets. If the weather system had landed, it would have been a much different weekend. Nevertheless, we did get a lot of rain, even for Oregon standards.

Last Wednesday, all of the irrigation pumps and pipes were pulled out of the river. During the summer months, the fields are irrigated with river water when there is little rain and the river is low. If we don’t remove the pumps and pipes before the water level rises, they may get washed down the river!

The water level of the Mary’s River, which snakes through the farm, rose a total of 12 feet from 3 feet on Wednesday to 15 feet on Monday morning. And so the season of river watching begins. If the river gets too high, it will spill over into fields and, in a major flood, into our packing area.  It certainly helps to be prepared when high water level is expected so we’ll all be keeping an eye on the river from now on!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Huckleberry Gold Potatoes ($3.00) – Beautiful purple potatoes with yellow flesh that is creamy and buttery. Great as mashed potatoes, roasted, or baked.

☐  2 Delicata Squash ($3.00) – This petite squash so tasty any way you cook it. The skin is tender when cooked; there is no need to peel it. To roast, slice it in half, remove the seeds, and bake face down until tender. You can also sauté or stuff delicata.

☐  Purple Top Turnips ($2.00) – Turnips are surprisingly versatile, delicious root vegetable. You can roast them, mash them, or bake them. They are delicious in soups or on their own.

☐  2 Leeks ($3.25) – Leeks are another versatile vegetable what are delicious sautéed, roasted, and in soups. I even put them on nachos!

  Collard Greens ($3.00) – Collards are a hearty green, similar to kale. Collards are wonderful sautéed with garlic, in soup, or used as a wrap when blanched!

☐  1 Colored Pepper ($2.00)

☐  1 Green Bell Pepper ($1.00)

☐  1 Bunch Carrots ($3.50)

☐  Celery ($2.50) – This vegetable is bit of a treat on our farm! Celery is wonderful in just about everything from tuna salad, to stuffing, to soup.

☐  2 Dried Sweet Onions ($1.75) – Sweet onions don’t store as well as other varieties. It is delicious raw in salad, sautéed with greens, or in soup. 

 Box Market Value: $27.00

 

Recipes

Sage & Nut-Stuffed Delicata Squash

Ingredients

  • 2 tablespoons olive oil or butter
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • ½ tsp sea salt and freshly ground pepper, to taste
  • 2 tbsp fresh sage, chopped
  • 1/3 cup lightly toasted pine nuts, chopped
  • 1/3 cup lightly toasted almonds, chopped
  • ½ cup cooked short-grain brown rice or quinoa (I usually cook the rice in vegetable broth for added flavor)
  • 2 eggs, beaten
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated cheddar cheese
  • 2 delicata squash, halved lengthwise and seeded

Preparation

Preheat oven to 350° F. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine the rice, eggs, Parmesan, and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

Read More: Food52

 

Soup Basics

Soup is surprisingly easy to make and is a great way to use your vegetables. The variations are endless and you can make it as simple or as sophisticated as you like!

 To start (use what you have):

  1. Sauté: chopped onions, leeks, and/or shallots
  2. When browned, add cubed veggies such as squash, potatoes, turnips, celeriac, celery, and carrots
  3. Add water or stock to cover veggies. (You can also add soup bones or chicken feet for added flavor) Add fresh or dried herbs such as sage, thyme, parsley, oregano etc. Simmer until fragrant, at least one hour.
  4. Add chopped greens a five minutes before the soup is done. This prevents overcooking.

Enjoy!

 

Collard Greens Wraps

  1. Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact.
  2. Fill a bowl with ice water.
  3. When the water comes to a boil, salt generously and add the collard leaves in batches.
  4. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  5. Use in place of a tortilla and add beans and rice or make up your own filling.

Read More: NYT Cooking

{ 0 comments }

Lunch Menu: Week of October 18, 2016

by GTF Office on October 18, 2016 · 0 comments

5551-web

GTF Chicken Terrine

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

broccoli /blue/mozz  10.5

delicata/kale/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/egg/caper/mozz   10.5

feta/kalamata/leeks/mozz  10.5

 

–add egg or pickled jalepenos for  $1

 

5552-web

Seafood Brodetto

Secondi

kabocha ravioli/delicata/caramelised onions/kale  11

semolina gnocchi/mushrooms/delicata/cocozelle/blue cheese  10

creamy sweet corn polenta/roasted peppers/spinach/soft farm egg*/balsamic reduction 10

braised quail/green lentils/carrots/roasted garlic/leeks  11

seafood brodetto/potato/prawns/tomato/*aioli  12

5554-web

Gnocchi

{ 0 comments }

Special Dinner for Kitchen Staff

by GTF Office on October 13, 2016 · 0 comments

All year long, Chef JC is the top dog in the kitchen. He makes all the big decisions, sets the menu, and makes sure the restaurant is running smoothly. When newer kitchen staff have ideas, they don’t always make it onto the  menu. But when the last dinner of the season has been served, JC lets the new staff run their own dinner service. They can create the menu and serve whatever they like. The chef doesn’t even show up usually.

This year, by the end of a tough season, we didn’t have many newbies left. Even so, Ricky, Shea, and Olivia created their own menu, and JC helped out by washing dishes. This special dinner was already sold out over a week beforehand from word of mouth. The staff had told all of their friends and family about it, and the reservations flowed in. Hence why we didn’t advertise it.

The dinner menu was:

  • salad with grapes and beets
  • celeriac soup and curry eggplant
  • black pepper salmon terrine/corn/fennel capellaci of kabocho and kabocha
  • mozz stuffed pepper with broccoli puree
  • larded pork loin with cavelo nero and polenta
  • quince galette and buttermilk foam

Below is the photographic story of our end-of-the-season Special Staff-Made Meal, a creative detour from the typical Farmstand fare.

0162-web

Shea writing out the menu.

0154-web

Habanado peppers stuffed with mozzarella.
(A habanado pepper is a habanero with the heat bred out of it.)

0156-web

Grilled pork-belly-larded pork loin.

0158-web

Shea skillfully making her delectable pasta.

0157-web

Delicata raviolis and cubed kabocha squash. Mmmm.

web

The special menu of the night!

0163-web

Salad greens with golden beets and a grape vinaigrette.

0166-web

Creamy celeriac soup with curried eggplant.

0177-web

Stuffed habanado pepper with broccoli sauce.

0175-web

Delicata stuffed ravioli with browned butter and thyme.

0186-web

Bacon-stuffed larded pork loin.

0172-web

JC washing dishes. As usual. You can see he’s in this for the glamour.

0167-web

Black pepper salmon terrine a la Gentry.

0170-web

Quince gallettes for dessert, served with buttermilk foam. Beautiful.

{ 0 comments }