Lunch Menu: Week of August 6, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with a strawberry-tomatillo mostarda, dressed greens and toast 10-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar 9-

Sourdough bread and butter with olive oil, balsamic, and basil 6-

Tomato gazpacho with olive oil and basil 6-

Entrees      

Plate of grilled summer vegetables with romesco and pepitas 15-

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre 18-

Grilled Community Cow beef tenderloin with cherry tomatoes, green beans, pickled onions, anaheim peppers, frisee and tapenade vinaigrette 23- 

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  20-

 

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged cheddar, sweet onions, tomato, butter lettuce and garlic aioli 13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, GTF tomato sauce, scallions and gruyere  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino14-

Roasted corn, roasted peppers, shaved tomatillo, cilantro, and feta 14-

Dinner Menu: Week of July 31, 2019

Salads & Small Plates

Sourdough bread with basil, olive oil, and balsamic vinegar  6-

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and balsamic vinaigrette 9-

Plate of farm pickled vegetables  6-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar  9-

GTF chicken liver mousse with pickled rhubarb, dijon, dressed greens and toasted bread  10-

Heirloom tomato tart with chevre, dijon, honey and frisee  10-

Tomato gazpacho with olive oil and basil  6-

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas  15-

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre  20-

Seared black cod with roasted green chili crema, charred green cabbage, tomatoes,  and grilled onions  25- 

Grilled Community Cow beef tenderloin with fennel puree, cherry tomatoes, green beans, pickled onions, anaheim peppers, frisee and tapenade vinaigrette  25-

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, GTF tomato sauce, scallions and gruyere  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino  14-

Roasted peppers, shaved tomatillo, olives and cilantro  14-

Lunch Menu: Week of July 30, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and balsamic vinaigrette  9-

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with pickled rhubarb, dijon, mixed greens and toast  10-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar  9-

Sourdough bread and butter with flaky sea salt  6-

Tomato gazpacho with olive oil and basil  6-

Entrees      

Plate of grilled summer vegetables with romesco and pepitas  15-

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre  20-

Pan seared Chinook salmon with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions and fresh herbs  24- 

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged cheddar, sweet onions, tomato, butter lettuce and garlic aioli  13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Sage sausage, GTF tomato sauce, scallions and gruyere  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino  14-

Roasted peppers, shaved tomatillo, olives and cilantro  14-

2019 CSA – Week 8: Hot Problems & Muddy Solutions

CSA Newsletter – Week 8


Hot Problems & Muddy Solutions

We’re coming to you from down at the farm, where it is hot hot hot and all of summer’s most precious crops are loving it! We grow many of our heat-loving crops, such as tomatoes, basil, cucumbers, zucchini, and peppers in hoop houses, long plastic tunnels that capture a ton of sunlight & heat to turn into food.

Right around this time of year, the hoop houses that once provided just enough extra warmth for cold-weather crops to make it through the winter are now far too hot, both for our heat-loving crops and for us workers. It is crazy hot in there, you guys! To harvest all the way through a row and make it out the other end, you step outside the house into the full beating sun of a hot summer day and you feel relieeeeeeved. So we have to do something to cool things down, for everyone’s sake. We have too many hoop houses to buy fancy expensive shade cloth for them all, so we engage in the strangely jovial practice of mudding.

There are many different ways to sling mud onto a house, and they all seem a little bit ridiculous. The saga of mudding technique evolution continues today. When I first started working at the farm seven years ago, we would load a flatbed truck up with four large totes of home-made organic mud. Four folks on the back would attempt to maintain their balance as a fifth slowly drove between two greenhouses. One Nancy’s yogurt cup at a time, we would mud all six acres of greenhouses this way. It was actually really fun!

A few years ago, a large mud-cannon of sorts was created, but its functionality is spotty at best. Most recently we’ve returned to simplicity. Two folks go out with a wheel barrow of mud, and one pushes as the other slings the mud. Another shout out to the hands that harvest and the souls that sweat! Gratitude goes well with food.

Best,
LB

 Table of Box Contents

  • Napa Cabbage—This very special sweet cabbage has a crisp crunch similar to romaine, with all these lovely little savoyed rumples that are perfect for soaking up whatever seasonings end up on them. Also, napa cabbage is used to make kimchi, a product near and dear to my heart. (For those of you out there interested in making kimchi at home, check out Maangchi’s YouTube channel.) Otherwise, see recipe on back for a delicious slaw
  • Bodacious Basil—This week while we were harvesting your basil, we found a little bird nest with three tiny eggs nestled in between the plants. Mama bird wasn’t far off and wasn’t happy, so we quickly flagged the area to protect it from accidental stomping, moved down the row, and kept on bunchin’ basil.
  • Cherry Tomatoes
  • Fresh ShallotsFor those of you who have yet to discover the magic that are shallots, get ready! These lovelies are a cross between onions & garlic. You can tell by the way they grow, attempting to clove out into two or three large bulbs. And you can tell by the potent garlic flavor, a great addition to any dish.
  • Willamette Sweet Onion
  • Carrots
  • Summer Squash
  • Colorado Rose Potatoes
  • Cucumbers
  • Green Leaf Lettuce

 

Savory Summer Couscous Salad

Ingredients

  • 1 cup reduced-sodium Chicken/Veg. Broth
  • 1 cup uncooked Couscous
  • 1 head Lettuce, sliced thinly
  • 1-2 medium Cucumbers, halved and sliced
  • 3-5 Carrots, grated or sliced into matchsticks
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Onion, chopped
  • a good pile fresh Basil, roughly minced
  • halved Cherry Tomatoes, tossed in last
  • sauteed Zucchini & Shallots
  • Olive Oil, to taste
  • Lemon Juice to taste
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • other dressing additions to play around with that I commonly use in this dish: Toasted Sesame Oil, Tamari or Soy Sauce, Apple Cider Vinegar, Spicy Chile Oil, Avocado

Instructions

  1. In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. 

  2. Slice up 1-2 zucchini and 1-2 shallots and sauté on medium high, stirring/tossing as
    needed until browned and beautiful. Salt after you’ve turned off the pan, otherwise your zukes will be mush.

  3. In a large bowl, combine the cucumber, carrot, beet, onion, parsley, and lettuce.
    Stir in couscous. Toss in the zuke-shallot sauté.

  4. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Add more of anything to taste. Serve immediately or cover and refrigerate until chilled.

  5. I like to serve this with cheese, more fresh basil (or whatever herb is on hand), & sunflower
    seeds on top.

The Best Napa-Cabbage, Garlic-Basil, Apple-Walnut Slaw Ever

Adapted from LB’s home kitchen

Ingredients

  • 1/2 to 1 head Napa Cabbage, chopped into thin strips
  • 4-5 Carrots, grated
  • 1 Apple, chopped into small chunks or thin slices, whicheva
  • 1-2 cups Walnuts, roughly chopped
  • handful Dried Craisins, if you're into that kind of thing

Dressing

  • 1-2 cups Mayo (store-bought or home-made)
  • 3-5 fat Garlic Cloves, minced
  • 1/3 to 1/2 bunch Basil, minced
  • 1/2 Lemon, juiced
  • Salt & Pepper, to taste

Instructions

  1. Slice your head of napa cabbage in half lengthwise. Depending on the size of your head, you may only need to use one half of it for this dish. Let your largest bowl be the deciding factor of how much can fit. Cut the half lengthwise again, and then slice another lengthwise cut to make long quarters. Chop down each strip finely to make thin, shredded slices. Place in a large bowl.

  2. Grate carrots on a cheese grater and add into the large bowl. Mix around evenly with your hands and then set aside.

  3. In a medium bowl, plop in your mayo.

  4. Mince your garlic and toss it onto the mayo, along with salt, pepper, lemon juice, and your minced basil. Stir until well-mixed, dip a finger in to taste. If it needs more of anything, add it. Remember, you’re going for strong, it has a lot of crisp sweet veg to coat.

  5. Stir in the garlic-basil mayo into the shredded veg in the big bowl until mixed through.

  6. Chop apples and walnuts and toss in last. Enjoy!

Recipe Notes

This slaw is delicious served right away, later that night, the next day, and the day after that! I always have a container of slaw in the fridge in the summer to munch on, and the type of cabbage and specific ingredients vary each time. Just yesterday I added grated gold beets, and it was delicious!

Dinner Menu: July 24-27, 2019

Salads & Small Plates

Sourdough bread with olive oil, balsamic and basil 6-

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and balsamic vinaigrette 9-

Plate of farm pickled vegetables 6-

Salt cod and new potato brandade with herbs and grilled bread 9-

GTF chicken liver mousse with pickled rhubarb, stone ground mustard, dressed greens and toasted bread 10-

Warm heirloom tomato tart with chevre, dijon, honey and frisee 10-

Tomato gazpacho with olive oil and basil 6-

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas 15-

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre 20-

Seared albacore tuna with roasted green chili crema, charred green cabbage, tomatoes, grilled red onions 25- 

Braised Comunity Cow beef short ribs with new potato puree, roasted summer vegetables and red wine demi-glace 25-

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margarita 13-        

Fennel sausage, GTF tomato sauce, shaved fennel and mozzarella  15-   

Basil pesto, fresh tomato, shishito peppers and fontina 15-

Roasted peppers, charred white kale, olives and provolone 14-