Dinner Menu: Sept. 13-15, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

Shaved radicchio, apples, hazelnuts, and chevre with sherry-tarragon vinaigrette  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-

Pork and Beef meatballs with roasted peppers and onions, tomato sauce, parmesan, and garlic breadcrumbs 10-


Entrees

Roasted summer vegetables with roasted pepper black bean puree and pepitas 16-      

Pappardelle pasta with roasted peppers and onions, zucchini, eggplant, tomatoes, olives, fennel, pecorino romano and basil 19-

Wood roasted GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde 20-

Grilled Deck Farms pork chop with braised greens, bacon lardons, jalapeno cornbread, poached apples and pork caramel 23-

Seared Chinook salmon with grilled romaine and broccoli, cherry tomatoes, herb yogurt and toasted almonds  24-

Grilled NY steak with herb roasted potatoes, summer vegetables, and roasted pepper aioli 24-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, caramelized onion, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13-


Dessert

Alsatian plum tart with salted caramel ice cream and caramel sauce 8-

Lemon semifreddo with blueberries and macerated  strawberries 7-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Scoop of daily ice cream with cookies   6

CSA 2018 – Week 14: Dropping Knowledge Word by Word

CSA Newsletter – Week 14


Dropping Knowledge Word by Word  Dropping Knowledge Word by Word  

Whenever I sit down to write this newsletter, the conversations that took place while we harvested your produce starts flittering through my mind. More than any one particular conversation, I wanted to draw attention to the amazing language immersion experience that one has on our harvest crew. While we’re sharing immense amounts of knowledge about how to harvest vegetables properly, in doing so we are also exchanging immense amounts of language in order to get the job done.

Our 2018 harvest crew is an incredibly diverse bunch of folks, all of whom speak different combinations of languages. There are those who speak Spanish and English to varying degrees, those who speak either Spanish or English, and then there are Spanish speakers who speak indigenous languages, including Mixteco from Mexico, and Mam and Kanjobal, both Mayan languages from Guatemala. Some people have been farming their whole lives, some for the past decade, and others are experiencing farm life for the first time.

At the beginning of the season, it felt like the language barrier hindered efficiency, but the barrier has since been broken. Over this season, everyone has learned so much English and Spanish, and a few select language buffs have even taken to learning the differences and similarities between the indigenous languages. For me, I have honed my Spanish abilities to a whole new level that is simply not possible in a classroom. But what’s more important than the words we’ve learned has been the relationships that we’ve built with each other as we laughed and grumbled our way through communication breakdowns and successes, just as any good learning process should be.

As you eat your way through your box this week, remember the diversity of words that passed through the air as we harvested, the words that made possible the logistics of assuring quality control and efficiency as we moved from field to field, the words that maybe didn’t make sense the first time and had to be laughed off and said again before they got the message across. As we have spent our days working our bodies in the fields, our minds have been far from dormant. It’s been one stimulating season of knowledge exchange, and I wouldn’t trade it for the world.

Best, Laura Bennett


Table of Box Contents

  • Green Beans—green beans sautéed with tamari and garlic is still my favorite easy dinner!
  • Grapes
  • Pepper Party!
    • Red Ruffle Pimento
    • 2 Jimmy Nardello
    • Colored Bell
  • Cilantro
  • Purple Majesty Potatoes
  • Cherry Tomatoes
  • Roma Tomatoes
  • Carrots
  • Mixed Summer Squash
  • Persian Cucumbers
  • Yellow Storage Onions
  • Lettuce Surprise

    Recipes

    Print

    Carrot & Sweet Onions w/ Tamari & Cilantro

    This is a super simple sauté that I love to make and serve with rice. 

    Author Laura Bennett

    Ingredients

    • About 1/3 bunch Carrots, sliced long and thin
    • 1 Sweet Onion, sliced thinly
    • 1/3-1/2 bunch Cilantro, chopped roughly
    • Tamari
    • Garlic
    • Salt

    Instructions

    1. Slice up your onion and set aside.

    2. There are many ways to slice carrots long and thin. You could use a mandolin if you have one, but I just use a knife. I slice the ends of the carrots, slice them in half lengthwise, and then with the flat side down on the cutting board, I simply slice as thinly as I can at a diagonal angle all the way down. You end up with long and flat carrot strips that are perfect for this dish.

    3. Heat up some oil in a pan, throw your onions in and stir around.

    4. After a minute or two add in the carrots and stir them in evenly.

    5. Pour a good splash of tamari or soy sauce into the pan and cover with a lid for a few minutes.

    6. Meanwhile, mince a few cloves of garlic and add them in once you’re done chopping.

    7. Remove the lid for the remainder of the cooking process and continue to cook on medium-high. Add more tamari as more liquid is needed. Cook just until carrots are done, but not so long that they become mushy. Once you turn off the pan, salt to taste.

    8. Serve with tons of raw cilantro on top!

     

    Print

    Purple Potato & Sweet Pepper Frittata

    Adapted from Six Seasons by Joshua McFadden

    Ingredients

    • 1/2 lb Purple Potatoes
    • 2 tbsp Butter
    • Salt & Pepper
    • 2-3 Sweet Peppers, seeded & cut into julienne strips
    • 4 oz Prosciutto, or sausage, or tofu, cut small
    • 6 Eggs
    • 1/2 cup Parmesan Cheese, finely grated
    • 1/2 cup Whole Milk Ricotta Cheese, seasoned lightly with salt & pepper
    • Handful Cherry Tomatoes, sliced into quarters

    Instructions

    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F.

    2. Heat the butter in a 10-inch skillet (nonstick if you have one, with and ovenproof handle) over medium-high heat. Add the bell peppers 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, a dollop 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 op 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.

     

Lunch Menu: Week of Sept. 11, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

Shaved radicchio, apples, hazelnuts, and chevre with sherry tarragon vinaigrette  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and toasted baguette 6-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-


Entrees

Roasted summer vegetables with black bean roasted pepper puree and pepitas 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and grilled scallion aioli 16-

Pappardelle pasta with summer vegetable confit, pecorino romano, and fresh basil 18-

Seared albacore with roasted potatoes, green beans, corn, and smoked cherry tomatoes 19-

Grilled striploin steak with roasted potatoes, summer vegetables, and aji verde 23-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, caramelized onion, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13-


Dessert

Alsatian plum tart with salted caramel ice cream and caramel sauce 8-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Scoop of daily ice cream with cookies   6

Dinner Menu: September 6-8, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, chevre, hazelnuts, and balsamic vinaigrette 10-

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Corn, chevre, and chorizo stuffed pepper roasted in the wood oven with poblano salsa verde  7-

Pork and beef meatballs with tomato sauce, roasted peppers, breadcrumbs and pecorino 10-

Charentais melon, watermelon, and cucumber salad with apricot vinegar, olive oil, and feta  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and grilled baguette   6-


Entrees

Roasted summer vegetables with black bean-roasted pepper puree and pepitas 16-      

Pappardelle pasta with roasted peppers and onions, eggplant, cherry tomatoes, olives and fennel 19-

Wood roasted GTF chicken with olive oil fried potatoes, whole roasted peppers, pickled red onions and aji verde 20-

Rhubarb and apple braised pork shoulder with polenta, braised chard and green beans 23-

Seared Chinook salmon with roasted potatoes, green beans and onions, grilled corn, and smoked tomatoes 24-

Grilled striploin steak with potato puree, roasted summer vegetables, and red wine demi glace 24-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, roasted bell peppers, and scallions with basil pesto, feta, and herbs 13-

Cherry tomato, onion, and fennel sausage with tomato sauce, mozzarella, and fennel seed 14-

Corn, eggplant, chorizo and shishitos with olive oil, chevre, smoked paprika and cilantro 14-

Lunch Menu: Week of September 4, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Sourdough bread and confit of summer vegetables 8-   

Charentais melon, watermelon, and cucumber salad with apricot vinegar, olive oil, and feta  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and fresh oregano 9-

 Watermelon gazpacho with pickled watermelon rind, sesame seeds and grilled baguette 6-

Pork and beef meatballs with tomato sauce, roasted peppers, breadcrumbs and pecorino 10-


Entrees

 Roasted summer vegetables with smoked black bean roasted pepper puree and pepitas 16-      

 Chinook salmon fish cakes with mixed field greens, farm pickled vegetables, lemon thyme vinaigrette and roasted red pepper aioli 16-

Rhubarb and apple braised pork shoulder with creamy polenta and braised greens 18-

Seared rockfish fettuccine with poached fennel, mushrooms, greens beans, roasted garlic and lemon beurre blanc 20-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

 Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted bell peppers and scallions with basil pesto, feta, and herbs 13-

Cherry tomato, onion, and fennel sausage with tomato sauce, mozzarella, and fennel seed 14-

Corn, chorizo and shishitos with olive oil, chevre, smoked paprika and cilantro 14-