Lunch Menu: Week of June 26-29, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (7.00) (GF, vegan)
GTF salad mix, carrot, radish, pickled vegetables, with thyme & balsamic

Simply Salad (5.00) (GF, vegan)
GTF salad mix, carrot, radish, thyme balsamic (Add brined chicken 2.00)

Panzanella Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, snap pea, scallion, sherry vinaigrette, altamura croûtons

Siletz Tomato Salad (9.00) (GF, vegan)
Sweet onions, cucumber, mint, olive oil

Grilled Summer Squash (7.00) (GF, vegan)
Salsa verde, radish, herbs, toasted almonds

Fish Cakes & Greens (16.00)
Pacific rockfish, potato, herbs, GTF salad mix, carrot, radish, charred chive  aioli, lemon thyme vinaigrette

Chad’s Bread and Butter (6.00) (V)
Honey & thyme, smoked paprika, and herb butters

Chicken and White Bean Soup (6.00) (DF)
Kale, new potatoes

Polenta & Chard (8.00) (GF, V option)
Polenta cake, rainbow chard, black & red kale, poached egg, bacon, garlic


From the Earth…en Oven

Spring Vegetable Flatbread (8.00) (V)
Yogurt- fava bean puree, cucumber, radish, pickled onion, olive oil, chili flake

Margherita (11.00) (V)
Marinara, mozzarella, basil

Sage Sausage & Chevre (13.00)
marinara, spinach, parmesan

Bacon & Garlic Scape (13.00)
Basil pesto, wilted kale, mozzarella, parmesan

Zucchini, Carrot & Scallion (13.00) (V)
Fontina, basil pesto

Add an egg 1.50
Add anchovy 2.00
Add roasted garlic 1.50


Larger Plates & Sandwiches

Reuben Sandwich (14.00) (half 8.50) (V option)
Pastrami, Isaac’s sauerkraut, swiss cheese, thousand island, Chad’s rye, choice of side salad or slaw

Grilled Spring Vegetables (15.00) (GF, vegan)
Carrot, snap peas, spring onion, zucchini, new potato, mole verde, toasted pumpkin and sesame seeds (add brined chicken  3.00)

Fresh Tomato & Rockfish Fettuccine (19.00)
Poached rockfish, siletz tomatoes, garlic, zucchini, parmesan, basil

Spring Vegetable Ravioli (18.00) (V)
Kale, spinach, spring onion & chevre filled ravioli, brown butter, hazelnuts

Spring Chinook Salmon (21.00) (DF, GF)
Fava beans, snap peas, shaved zucchini and carrot, radish, herbs

Braised Pork & Cherries (17.00) (GF)
Pinot noir braised cherries & sweet onions, braised greens, creamy polenta

Summer Chicken and Couscous (17.00)
Roasted garlic couscous, early summer vegetables, cucumber tzatziki, spiced flatbread


Jules’ Sweet Treats

Warm Apricot Crisp (8.00) (GF)
Walnut, almond, and hazelnut crumble, roasted apricots, cardamom ice cream. Served warm. Vegan option available.

Chocolate Tier Cake (8.00)
Chocolate zucchini cake, orange buttercream, GTF strawberries, candied orange peel

Scoop of farm ice cream  ($3)
Ask server for available flavors

 

From the farm: strawberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, basil, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)

Dinner Menu: June 21-23, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (9.00) (vegan, GF)
Salad mix, carrot, radish, GTF pickled vegetables, thyme balsamic vinaigrette

Simply Salad (7.00) (vegan, GF)
Salad mix, radish, carrot, thyme & balsamic vinaigrette

Farm Caesar (8.00)
Caesar dressing, crouton, parmesan, pickled onion

Summer Panzanella Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, snap pea, scallion, sherry  vinaigrette, altamura croûtons

Chad’s Bread and Butter (6.00) (V)
Honey & thyme, smoked paprika, and herb butters

Chicken, Bean & Kale Soup (6.00) (GF)
Chad’s bread


From the Earth…en Oven – “Pizza”

Spring Vegetable Flatbread (8.00) (V)
Yoghurt, radish, carrot, zucchini

Margherita Pizza (11.00) (V)
Marinara, mozzarella, basil

Chorizo and Radicchio (14.00)
Garlic Cream, Mozzarella, Chili Flake, Fresh Herbs

Bacon and Garlic Scape(14.00)
Basil pesto, wilted kale, mozzarella, parmesan

Zucchini, Carrot & Spring Onion (13.00) (V)
Fontina, basil pesto

Add an egg 1.50
Add white anchovy 2.00
Add bacon 2.00
Add roasted garlic 1.50


Entrees

Grilled Spring Vegetables (16.00) (GF, vegan)
Carrot, spring onion, young potato, broccolini, mole verde, toasted pumpkin and sesame seeds

Spring Vegetable Ravioli (20.00) (V)
Kale, spinach, spring onion & chevre filled ravioli, brown butter, hazelnuts

Fresh Tomato & Clam Fettuccine (19.00)
Siletz Tomatoes, clams, garlic, zucchini, parmesan, basil

Summer Chicken and Couscous (19.00)
Roasted garlic couscous, early summer vegetables, cucumber tzatziki, apricot & onion relish, spiced flatbread

Spring Chinook Salmon (24.00) (DF, GF)
Olive oil poached salmon, fava beans, snap peas, zucchini & carrot noodles, radish, herbs

Hanger Steak and Spring Vegetables (24.00) (GF)
7 oz Cascade Natural hanger steak, new potato puree, spring vegetables, red wine demi glace


Jules’ Sweet Treats

Farm-Fresh Rhubarb Crisp (8.00) (GF)
Hazelnut, almond, and coconut crumble, GTF rhubarb, candied ginger, cardamom ice cream

Summertime Pavlova (8.00) (GF)
GTF strawberries, local cherries, apricots, rose meringue, tonka bean creme diplomat. Dairy free option available.

Chocolate Tier Cake (8.00)
Chocolate cake, GTF strawberries, orange-vanilla buttercream, candied orange peel

Scoop of farm ice cream  ($3)
Ask server for available flavors

CSA 2018 – Week 2: Busy Days & Brassica Bliss


CSA Newsletter – Week 2


Busy Days and Brassica Bliss

Welcome to the second week of CSA, folks!

We hope that you enjoyed your first week of veggies. Things are really ramping up here at the farm. June is an impossible time where it seems that everything needs to happen all at once, when there is so much to do and summer hasn’t even officially begun yet. There are spring crops to be harvested, summer crops to be weeded, fall crops to be planted, and winter crops to be seeded. It seems like there’s no way to get it all done in time, and sometimes you don’t, but somehow it all ends up working out, as your box of produce goes to show.

There are many exciting additions to your box this week including kohlrabi, basil, fresh garlic, and Lacinato kale, also known as black kale. Garlic and basil are as valuable as gold, powerfully fragrant and medicinal—there isn’t much of anything I wouldn’t put garlic or basil on. It’s also interesting to notice that in this box there are three different brassica cousins—kohlrabi, radishes, and kale—that emphasize three different parts of the plant.

Once upon a time there was an ancestral brassica—not quite a cabbage, or a kale, or a radish, but some leafy looking thing with a sulfurous flavor. Over many years of traditional breeding and selecting the best plants, humans brought the vegetables into existence that we are familiar with today. There is only so much energy in a plant that can be allocated. For radishes, the majority of the energy is allocated to the root. For kale, the energy goes to the leaves. And for the strange alien creature that is kohlrabi, the energy gets prioritized to create an enlarged and sweetened stem. Kohlrabi actually sits right on top of the soil as it grows, almost as if it were sitting on the ground peacefully with its legs crossed as it soaks up the sun.

Table of Box Contents

  • Purple Kohlrabi—Remove skin with a knife or peeler. You can add thin slices or grated kohlrabi to salads or cut spears to dip into hummus. Kohlrabi is also a great addition to coleslaws.
  • BasilExcellent sliced thinly on top of pretty much every dish. I cut the bottom half inch of stems off and place in a glass of water on the counter to store.
  • Fresh Garlic—For garlic lovers, this is the best time of year to eat! Normally, by the time we see garlic it’s dried and thus takes a long time to peel. Fresh garlic has yet to mature all the way and is therefore slightly milder but it can be chopped through with ease without having to peel each clove. There is a hard stem in the center of the bulb that needs to be removed, but other than that you can slice right through like butter. Little tip—add garlic into the pan later in the cooking process to preserve flavor.
  • RadishesThe hotter it gets outside the hotter our radishes get. Their incredibly crisp texture and spicy flavor are great additions to salads or slaws.
  • Lacinato Kale— Remove stems, slice leaves thinly and sauté lightly with fresh garlic and onion. Top with fried eggs for a quick, delicious, and hearty breakfast.
  • Katrina CucumbersExcellent thinly sliced into long thin strips with a mandolin or spiralizer
  • Colorado Rose Potatoes—Red on the outside, white on the inside, less waxy, great for mashing or for potato salads
  • CarrotsCarrots are one of the first fresh digs of spring that we all look forward to, a marker of the season’s new start.
  • Spring Lettuce—This week you have large, lush heads of green leaf lettuce. The large leaves are perfect for wraps or sliced can yield many salads.
  • Bulb Onions—These onions are quite sweet with a slight acidic punch.

Recipes

A Note About Recipes…

To me, recipes are first and foremost meant to be broken! I see recipes as a great way to get inspiration for the type of dish you’d like to make with what you have. There’s no need to fret about exact measurements, or if you are missing an ingredient and have to substitute something else, or if you don’t follow the directions exactly. This is your life, your vegetables, your pantry, your body—do as you please! Cooking and eating meals with friends and family are a big part of what it means to be human. It doesn’t matter if you just chop everything up into a big salad or stir-fry and season with salt and pepper, it’ll still be delicious. Sometimes simple is best.

Print

Grilled Radishes with Dates, Apples, and Radish Tops

“When you cook a radish, it loses much of its spicy heat and becomes quite friendly. The cooked radishes also develop a texture similar to the apples in this dish. Some grated extra-sharp cheddar would also be nice in this dish.”

Author Adapted from Six Seasons by Joshua McFadden, p. 115

Ingredients

  • 1 bunch radishes (with their tops if they're fresh)
  • olive oil
  • salt & pepper
  • dried chile flakes
  • red wine vinegar or white wine vinegar
  • 4 oz pitted dates, cut into small bits
  • 1 apple, halved, cored, and thinly sliced
  • 1/2 small onion, thinly sliced
  • 1/2 cup basil leaves, lightly packed
  • 1/2 cup almonds, roughly chopped (toasted is great)

Instructions

  1. If you’re using the greens, cut them from the bunch of radishes and wash well in cool water, as you would salad greens. Dry in salad spinner or let air dry a few minutes.

  2. Heat a slick of olive oil in a skillet over medium-high heat, and when it’s hot, add the greens. Toss with tongs until the greens are slightly wilted. Season with salt, black pepper, and a few chile flakes and cook for another few seconds, until the greens are tender.

  3. When the greens are cool enough to handle (but still warm), roughly chop them, then pile them into a bowl. Douse with a couple teaspoons of vinegar and toss to blend. Taste and adjust the salt, pepper, chile flakes, and vinegar. When the flavors are bright and balanced, toss with a small glug of olive oil. Set aside. 

  4. Prepare a charcoal grill if you can, heat a gas grill to high, or heat the oven to 450°F.

  5. Scrub the radishes. Grill or roast the whole radishes—with no oil—until they are slightly soft when you squeeze them, 12-15 minutes depending on their size (slightly longer if you’re roasting them). Turn them a few times during grilling. Let the radishes cool, then cut them in half.

  6. Toss the halved radishes in a large bowl with the dates, apple, onion, marinated radish tops, and parsley. Add ¼ cup vinegar, 1 tsp salt, lots of twists of pepper, and ½ teaspoon chile flakes and toss again. Taste and adjust the seasoning. Add ¼ cup olive oil and the almonds, toss again, taste again, and make any final adjustments to the seasoning.

 

Print

Spicy Cucumber Salad

Adapted from Maangchi’s Real Korean Cooking, p.135

For more information and step-by-step photos, click this link https://www.maangchi.com/recipe/oi-muchim 

“Try this instead of your usual salad when you’re looking for something cool, crisp, and spicy. The dish should be assembled just before serving; if you have to prepare it ahead of time, keep the cucumber and seasoning sauce separate from each other and mix them together at the last minute. Also, it’s best to make only what you need for one meal; leftovers will never be as good as the just-made.”

Ingredients

  • 2-3 cucumbers
  • 2 cloves garlic, minced
  • 1 scallion, chopped
  • 1/4 cup onion, thinly sliced
  • 2 tbsp soy sauce
  • 2 tsp Korean hot pepper flakes
  • 1 tsp sugar
  • 2 tsp toasted sesame oil
  • 2 tsp toasted sesame seeds

Instructions

  1. Cut the cucumber lengthwise in half. Cut diagonally into thin slices. 

  2. Put the cucumbers in a bowl, add all the remaining ingredients, and mix well with a wooden spoon or your hands. Transfer to a serving bowl and serve immediately.

We’d love to see what you’re doing with your CSA box! Tag us on social media @gatheringtogetherfarm!

Facebook: GatheringTogetherFarm   
Instagram: GatheringTogetherFarm    #gtfcsa
email: csa@gatheringtogetherfarm.com

 

 

Lunch Menu: June 19-22, 2018

Halibut Chowder

 

*Prices & items are subject to change

Starters & Salads

Farm Salad (7.00) (GF, vegan)
GTF salad mix, carrot, radish, pickled vegetables, with thyme & balsamic (Add brined chicken 2.00)

Simply Salad (5.00) (GF, vegan)
GTF salad mix, carrot, radish, thyme balsamic (Add brined chicken 2.00)

Spring Vegetable Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, snap pea, scallion, sherry vinaigrette, altamura croûtons

Fava beans (6.00) (GF)
Brown butter, hazelnuts, sherry vinegar

Fish Cakes & Greens (16.00)
Pacific rockfish, salmon, potato, herbs, GTF salad mix, carrot, radish, charred chive  aioli, lemon thyme vinaigrette

Chad’s Bread and Butter (6.00) (V)
Honey & thyme, smoked paprika, and herb butters

Halibut Chowder (6.00) (DF)
New potatoes, leeks, Chad’s bread

Polenta & Chard (8.00) (GF, V option)
Polenta cake, rainbow chard, black & red kale, poached egg, bacon, garlic, leeks

PolenPolenta & Chard


From the Earth…en Oven

Spring Vegetable Flatbread (8.00) (V)
Yoghurt, radish, carrot, zucchini

Margherita Pizza (11.00) (V)
Marinara, mozzarella, basil

Clam & Chorizo Pizza (14.00)
Garlic cream, garlic scapes, parmesan

Sausage and Pesto Pizza (14.00)
Basil pesto, wilted arugula, mozzarella, parmesan

Zucchini, Carrot & Spring Onion (13.00) (V)
Fontina, basil pesto

Add an egg 1.50
Add anchovy 2.00
Add roasted garlic 1.50


Reuben Sandwich

Larger Plates & Sandwiches

Chard & Tempeh Melt (13.00) (V)
Charred baby spring onions, provolone cheese, charred scallion aioli, Chad’s bread, choice of side salad or slaw

Reuben Sandwich (14.00) (half 8.50) (V option)
Pastrami, Isaac’s sauerkraut, swiss cheese, thousand island, Chad’s rye, choice of side salad or slaw

Lamb Gyro (14.00) (GF)
Cucumber tzatziki, radish, tomato, mix greens, mint

Grilled Spring Vegetables (15.00) (GF, vegan)
Carrot, snap peas, spring onion, zucchini, snap peas, new potato, mole verde, toasted pumpkin and sesame seeds (add brined chicken  3.00)

Spring Vegetable Pasta (15.00) (V, DF option)
Spring onion, baby zucchini, snap peas, garlic, marinara, parmesan, fettuccine (Add brined chicken 3.00)

Steak & Potato (20.00) (GF)
8 oz Cascade Natural hanger steak, butter whipped new potatoes, spring vegetables, red wine demi glace


Jules’ Sweet Treats

Farm-Fresh Rhubarb Crisp (8.00) (GF)
Walnut, almond, and coconut crumble, GTF rhubarb, candied ginger, strawberry ice cream. Served warm.

Chocolate Tier Cake (8.00)
Chocolate zucchini cake, orange buttercream, GTF strawberries, candied orange peel

Scoop of farm ice cream  ($3)
Ask server for available flavors

From the farm: strawberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, basil, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)

Dinner Menu: June 14-16, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (9.00) (vegan, GF)
Salad mix, carrot, radish, GTF pickled vegetables, thyme balsamic vinaigrette

Simply Salad (7.00) (vegan, GF)
Salad mix, radish, carrot, thyme & balsamic vinaigrette

Farm Caesar (8.00)
Caesar dressing, crouton, parmesan, pickled onion
(add chicken 2.00)

Spring Vegetable Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, scallion, lemon thyme vinaigrette, altamura croûtons

Chad’s Bread and Butter (6.00) (V)
Honey & thyme, smoked paprika, and herb butters

Chicken, Bean & Kale Soup (6.00)
Chad’s bread


 

From the Earth…en Oven – “Pizza”

Spring Vegetable Flatbread (8.00) (V)
Yogurt- fava bean puree, cucumber, radish, pickled onion, olive oil, chili flake

Margherita Pizza (11.00) (V)
Marinara, mozzarella, basil

Clam & Chorizo Pizza (14.00)
Garlic cream, garlic scapes

Fava Bean & Anchovy (14.00)
Scallion, wilted arugula, pesto, parmesan

Chicken & Oyster Mushroom Pizza (14.00) (V)
Garlic scapes, marinara, herbs                                                                                                        

Zucchini, Carrot & Spring Onion (13.00) (V)
Fontina, basil pesto
Add an egg 1.50
Add anchovy 2.00
Add bacon 2.00
Add roasted garlic 1.50

Entrees

Grilled Spring Vegetables (16.00) (GF, vegan)
Carrot, spring onion, young potato, broccolini, mole verde, toasted pumpkin and sesame seeds (add chicken 3.00)

Spring Vegetable Ravioli (20.00) (V)
Kale, arugula, spring onion & chevre filled ravioli, brown butter, hazelnuts

Chorizo Mac N Cheese (18.00)
Dick’s spicy chorizo, snap pea, Fontina, Tillamook Cheddar, Gruyere, white wine, “little ear pasta”

Chicken & Mushroom Risotto (20.00) (GF)
Snap pea, mushrooms, parmesan, herbs

Spring Chinook Salmon (25.00) (DF, GF)
Olive oil poached salmon, fava beans, snap peas, zucchini & carrot noodles, radish, herbs

Hanger Steak and Spring Vegetables (25.00) (GF)
8 oz Cascade Natural hanger steak, new potato puree, spring vegetables, red wine demi glace


Jules’ Sweet Treats

Farm-Fresh Strawberry Crisp (8.00) (GF)
Hazelnut, almond, and coconut crumble, GTF strawberries and rhubarb, cardamom ice cream

GTF Neapolitan Sundae (8.00)
GTF strawberry-buttermilk ice cream, mint ice cream, toasted chocolate ice cream, GTF strawberries, poppy seed shortcake

Chocolate Tier Cake (8.00)
Chocolate cake, GTF strawberries, orange-vanilla buttercream, candied orange peel

Scoop of farm ice cream  ($3)
Ask server for available flavors