Dinner Menu: Sept. 7-9, 2017


chad fell’s bread & marinated olives    5

baked local chevre, roasted onions, garlic, pears and crostini     9

mixed greens, balsamic vinaigrette     6.5

GTF salad, apples, cucumber, maple roasted walnuts, buttermilk bleu cheese dressing     9.5

creamy mushroom soup, jimmy nardelo peppers    6


Pizze Rosse

garlic and basil   13

peppers, zukes, caramel onions 13

bacon and kale   13

Pizze Bianche

cherry tomato, corn, scallion   13

house sausage and kalamata  13


add an egg or anchovies 1


beet risotto with blue cheese, arugula and toasted walnuts     19

seafood cioppino of albacore tuna, prawns, ceci,  dry farmed romas, roasted peppers and cavelo nero    23

grilled hangar steak with german potato salad, green beans, carrots and a rosemary aioli     23

duck breast on sweet corn grits with rainbow chard and boysenberries     22

semolina gnocchi with grilled peppers, squash, cherry tomatoes, basil, balsamic reduction and romesco    20

To Finish

fresh blackberry panna cotta    6

chocolate zucchini cake with vanilla ice cream   6

cucumber-melon sorbet   6

CSA 2017 – Week 13: Preserving Produce

CSA Newsletter – Week 13

Preserving Produce

In addition to writing these newsletters and working our farmers markets, my main summer task is running food processing at the farm. We roast all of the tomatoes and peppers that don’t sell at market and freeze them for future use. The tomatoes get used to make our salsa, the pizza sauce in our restaurant, and even get sold to restaurants throughout the Portland and Corvallis areas. Our roasted peppers are even more of a delicacy, used to make Romesco sauce in our restaurant and sold to other restaurants as well. But we don’t stop there! We also blanch and freeze our sweet corn, turn cabbage into sauerkraut, and make pesto out of various greens (not just basil).

Watching food go to waste is a terrible sensation, one that we try our best to avoid. If you ever find yourself having a hard time using up the produce in your box during this peak of abundance, think about what you can put away for the winter. Roasting and freezing bags of sweet peppers allows you to make Romesco sauce in the dead of winter when there are no peppers in sight. If you’re into canning, you could roast up some tomatoes and make a marinara sauce.

I’m sure some of you are seasoned home-canners who know a whole lot more than I do. But if you’re new to food processing, look up some recipes on Ball Preserving Website. Just a few years ago I didn’t know how can at all, let alone even make a small batch of something, until I just started trying things out on my own—all I had was the Ball preservation book. And now I’m a professional food processor! Okay, so maybe that’s not your goal, but it makes my point nonetheless—anyone can learn how to do anything if they want to. So don’t miss out on the last few weeks of summer bounty, and see if you can preserve some to enjoy this winter.

-Laura Bennett, markets@gatheringtogetherfarm.com


Table of Box Contents

  • Yellow Watermelon
  • Italian Pepper—sweet and crisp, great raw or sautéed.
  • Pimiento Pepper
  • Yellow Bell Pepper
  • Red Potatoes
  • Bunched Beets
  • Broccoli
  • Basil
  • Red Torpedo Onion
  • Sweet OnionThe high sugar content makes these perfect for caramelizing in a sauté.
  • Cucumber
  • Lettuce
  • Summer Squash
  • Tomatoes
  • Cherry Tomatoes



Roasted Beets, Avocado, and Sunflower Seed Salad

Author Adapted from Six Seasons by Joshua McFadden


  • 1 lb Beets, with greens attached
  • salt
  • pepper
  • olive oil
  • 3 tbsp red wine vinegar
  • 1/4 cup salted roasted sunflower seeds
  • 1/2 cup lightly packed roughly chopped flat-leaf basil leaves
  • 4 scallions, sliced at a sharp angle
  • 1/2 cup pickled peppers, lightly packed, seeded, and chopped such as pepperoncini
  • 2 firm-ripe avocados


  1. Heat oven to 375 degrees F.

  2. Trim the tops and bottoms off the beets. Wash the greens and let dry. Rinse and scrub the beets to remove any mud or grit. Cut up any larger beets so that they are all about the same size.

  3. Put the beets in a baking dish that’s large enough to accommodate all of them in a single layer. Season with salt, then pour ¼ cup water into the dish. Cover tightly with foil and steam roast until the beets are tender when pierced with a knife. Depending on the size, density, and age of the beets, this could take between 30-60 minutes.

  4. Meanwhile, if you have beet greens to cook, heat a medium skillet over medium heat. Add a glug of olive oil, add the beet greens, and toss them until they are wilted and a bit stewed, about 5 minutes. Set aside until cool, then chop through them a few times.

  5. When the beets are tender, let them cool until you can handle them, then rub or pare away the skins. Cut into ½-inch wedges or chunks and pile into a bowl. Add the greens.

  6. While the beets are still warm, sprinkle with the vinegar, ½ tsp salt, and many twists of black pepper. Toss to distribute the seasonings and let the beets absorb the vinegar for a few minutes. Add a healthy glug of olive oil and toss again. Let the beets sit at room temp until you’re ready to serve.

  7. To assemble for serving, add the sunflower seeds, parsley, scallions, and pickled peppers and toss gently. Peel the avocados and cut them into neat chunks that are about the same size as the beet wedges, and add them to the beets, too. Toss thoroughly but very gently, so you don’t mash the avocado too much. Taste and adjust with more salt, pepper, vinegar, or oil. Serve right away.

Recipe Notes

Special Note—Always dress cooked roots and potatoes while they’re still warm. The acidic ingredients will be absorbed more deeply, making your final dish nicely bright.



Romesco Sauce

Adapted from SunBasket.com

 - “The first time most people taste Romesco sauce, they proclaim that they want to eat it on absolutely everything. Spicy and a little sweet, nutty and smoky, chunky yet smooth — it’s a sauce that appeals to most of our taste buds and senses.

Most traditional recipes include roasted sweet peppers, tomatoes, almonds, stale bread, olive oil and a touch of sherry vinegar. But you can make any variety with the basic elements — mostly peppers, a tomato, a nut, an acid, an oil, and a thickener. Some of our favorite varieties include toasted hazelnuts, roasted garlic, lemon, and sunflower oil. Make it fancy by throwing in some smoked paprika and fennel or brighten it with a little basil and parsley." (I usually caramelize a sweet onion slowly in a frying pan and add that into the mix too—LB)

Author https://sunbasket.com/blog/post/124169959431/how-to-make-romesco-without-a-recipe


  • peppers
  • tomato
  • hazelnuts
  • roasted garlic
  • lemon juice
  • sunflower oil
  • smoked paprika optional
  • fennel optional
  • basil (to garnish)
  • parsley (to garnish)


  1. To make, start by roasting your peppers and a tomato or two in a 375°F oven until just charred — this is what gives the base flavor. 

  2. Once the vegetables are done and have slightly cooled, remove the charred skins, seeds and cores from the peppers and discard. 

  3. Then throw everything in the blender with an oil and acid of choice and puree until mostly smooth with a few chunks. Stir in the spices and add salt and pepper to taste. Andale, get creative!

Recipe Notes

"With Roman origins and a claim to the Catalan region of Spain, Romesco is a sauce with as many variations as applications. It’s a perfect paring for grilled shrimp, fish and vegetables or as a spread for sandwiches and burgers. Some might even eat it alone with a spoon. At Sun Basket, we prefer it on a big, juicy steak.”

Lunch Menu: Week of Sept. 5, 2017


chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

caprese on crispy polenta   5

mushroom, potato, and leek soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, hazelnuts, feta, and a balsamic vinaigrette 9.5

 Pizze Rosse

garlic and basil    13

bacon and chard    13

kalamata and goat cheese  13


 Pizze Bianche

zucchini, cherry tomato, and corn  13

grilled peppers, and onion  13


add an egg, pickled jalapenos or anchovies   1

Spaghetti & meatballs in a classic marinara with red kale and parmesan


basil & goat cheese ravioli with broccoli, zukes, cherry tomatoes, pumpkin seeds and pesto  13

braised pork shoulder on sweet corn grits with carros, walla wallas and black kale  14

spaghetti & meatballs in a classic marinara with red kale and parmesan    14

black lentils with GTF kimchi, beet greens and a poached egg  13

Braised pork shoulder on sweet corn grits with carros, walla wallas and black kale

Dinner Menu: August 31-Sept. 2, 2017


chad fell’s bread & marinated olives  5

baked local chevre, roasted onions, garlic, pears and crostini  9

mixed greens, balsamic vinaigrette  6.5

GTF salad, tomato, cucumber, corn, beets, pumpkin seeds, red wine vinaigrette, and feta cheese  9.5

mushroom bisque, dill ricotta toast  7

chilled potato leek, bacon lardons, chili oil 7


Pizze Rosse

garlic, basil,  mozz  13

bacon, chard   13

kalamata, goat cheese    13


Pizze Bianche

zuke, corn, cherry tomato  13

grilled peppers and onions  13


add an egg or anchovies    1


Purple Potato Gnocchi with tomato, mushroom, zucchini, kale, parsley cream and parmigiana cheese 19

Hanger Steak with garlic, mashed potato, carrot, green bean, coriander chimichurri   23

Pork Tenderloin with spaetzli, carrot, caponata, mustard jus     21

GTF Chicken Breast with arugula almond risotto, bell pepper, corn, hollandaise   22

Duck Breast with polenta, barbarella eggplant, chard, blueberry gastrique   22

Rack of lamb with polenta, kale, carrot, and blueberry gastrique 23


To Finish

Vanilla Panna Cotta with boysenberry compote   6

Peach Crisp with home-made vanilla ice cream   7

Chocolate Peanut Butter Layer Cake with cream   7

Vanilla Ice Cream with boysenberry compote   5

CSA 2017 – Week 12: At the Height of Abundance

CSA Newsletter – Week 12

At the Height of Abundance

There is simply no other time of year that can compare with the diverse bounty of fresh food that we have available right now. This past weekend we sent 90 different varieties of produce to market! That’s crazy! According to Joshua McFadden’s Six Seasons, this abundance marks the final season of summer.

“The days begin to grow shorter. The sunlight takes on a more golden glow as it streams from a lower angle, hinting that our warm days are numbered. The fields have had months of sunshine and warmth. Just about everything is going crazy. We still have the vegetables that joined the party early in the season, but now we get the quintessential hot-weather delights: corn, eggplant, tomatoes, peppers. Shell beans are in season now, too, and while not as succulent as these other late-summer entries, they are a treat to enjoy when fresh, and perfect for harvesting and storing for the fall and winter to come.

Throughout the year, my cooking is influenced not simply by the vegetables I have available but by the vibe of the season as well. At this point of the summer, the vibe is “party.” The range of colors is full spectrum, and stone fruit, melons, and berries are on deck, too, great partners for the vibrant vegetables. I know the nights will soon begin to cool, making me even more appreciative of the crazy good opportunities for deliciousness.”

So eat up folks! This is the peak! Winter squash and kale are only a few short weeks away. It won’t be long before we’re all bundled up in sweaters again, cozying up with a warm cup of tea, watching that Oregon rain fall from the sky.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Golden Crown Watermelon—This is a red-fleshed watermelon with a bright yellow rind. Though watermelon doesn’t need to be refrigerated; I recommend chilling it for the crispest taste.
  • Sweet Italian Pepper—Italian peppers often are even sweeter than bell peppers, great fresh or in stir-fries.
  • Sweet Bell Pepper—I’ve been eating our peppers raw like apples, they’re just as sweet.
  • Nicola Potatoes—These creamy golden potatoes are buttery on their own, great for roasting, potato salads, and hash browns.
  • Poblano Peppers— Poblano peppers are one of the tastiest peppers on the planet. Their seeds are spicy, but once removed their flesh has a hint of heat with a full, mole-like flavor.
  • Sweet Corn—Bicolor Serendipity
  • Red Onion—Red onions are less sweet and more acidic, perfect used raw in salads, potato salads, slaws, and sandwiches.
  • Bunched Carrots
  • 1 lb. Green Beans—Crockett beans at their finest! Eat ‘em raw or cook ‘em up.
  • Sweet OnionThe high sugar content makes these perfect for caramelizing in a sauté.
  • Scallions—You can use everything except the top two inches of green.
  • Cucumber
  • Cocazelle Zucchini—This striped summer squash has thicker skins, perfect for holding up on the grill or in sautes.
  • Tomatoes
  • Cherry Tomatoes



Green Beans & Tamari

Author Laura Bennett Original Recipe


  • 1 lb green beans
  • 1/2 sweet onion, finely chopped
  • 4-6 garlic cloves, minced
  • olive oil
  • tamari
  • salt


  1. Pre-snap the stems off of your green beans. It takes a bit of time, so I prefer to do it before I turn on the pan. Either leave your beans long, or snap them in half, whichever you prefer. 

  2. Coat the pan in olive oil and heat up to medium high. Meanwhile, chop up your onion and add them into the oil once it’s up to temperature. 

  3. Add about 3-4 Tbsp tamari to the onions in the pan and let cook about 2 minutes. 

  4. Add in your snapped green beans and stir around to coat in oil, adding more if need be. Cover and let cook about 10 minutes, as the green beans take a while to cook through and will need the extra heat. Meanwhile, mince garlic. Stir a couple times during the cooking process, adding a splash of tamari each time. The tamari will reduce and make a thick glaze over the beans.

  5. Remove the lid from the pan and add in the garlic, 2-3 pinches of salt, and 2-3 more Tbsp of tamari. Let cook another 5-10 minutes to your preferred softness with the lid off.

  6. This is a great dish as it is so full of protein it can be eaten solo, but it is also wonderful served with a side of rice next to chicken or tofu. It’s also a great taco filling!



Pepper, Potato, & Scallion Frittata

Author Adapted from Six Seasons by Joshua McFadden


  • 1/2 lb potatoes
  • 2 tbsp butter, salt, and epper
  • 2 sweet peppers and/or poblanos, seeded & cut into julienne strips
  • 1 bunch scallions, sliced thinly on a sharp angle
  • 4 oz prosciutto, sausage, or tofu, cut small
  • 6 eggs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup whole milk ricotta cheese, seasoned lightly with s & p
  • Handful of cherry tomatoes, sliced into quarters


  1. Put the potatoes in a large pan of water and add salt until it tastes like the sea. Bring to boil and cook until they are tender but not mushy, 15-20 minutes, depending on their size. Drain. When cool enough to handle, cut into small chunks. Heat the oven to 400 degrees F.

  2. Heat the butter in a 10-inch skillet (nonstick if you have one, with an ovenproof handle) over medium-high heat. Add the bell peppers, scallions, and prosciutto, season lightly with salt and black pepper, and cook until fragrant and the bell peppers are softening but not browning, 5-7 minutes. Add the potatoes.

  3. Crack the eggs into a large bowl, add 1 tsp salt, many twists of black pepper, and the parmesan. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.

  4. Reduce the heat to medium and let the eggs sit peacefully for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let that new layer of egg set up a bit and then repeat the process. You are building layers of cooked egg, which will help the frittata have a lighter texture.

  5. After most of the liquid egg has cooked, but the top is still runny, add a dollop of the ricotta over the top of the frittata in 8 blobs, evenly spaced so each slice will get some ricotta. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff a bit and the top will get lightly browned.

  6. Let the frittata sit in the pan for a couple minutes, then run the spatula around the edge and as far under the center as you can. Slide the frittata onto a cutting board or cooling rack. If a bit sticks to the pan and rips, don’t worry, just piece it back together.

  7. Serve the frittata on the warm side of room temperature, cut into wedges. Top with cherry tomatoes. It’s delicious the next day too!