Dinner Menu: Oct. 12-14, 2017

Antipasti

Grilled seasonal vegetables, marinated olives, lemon vinaigrette, GTF bread    8

Baked local chevre, roasted onions, garlic, local apples and crostini     9

Mixed greens, lemon vinaigrette     6.5

GTF salad, roasted corn, green beans, toasted hazelnuts, lemon vinaigrette     9.5

Eggplant parmigiana with mixed greens 7.5

Panzanella salad with golden bread cubes, tomatoes, red onion, kalamata, capers, basil   6.5

Beef meatballs with tomato sauce and mixed greens 7.5

Ceci minestrone soup 6

 

Pizze Rosse

with Gtf  tomato sauce

 

mozzarella and basil   13

mozzarella, corn and peppers 13

Kalamata and goat cheese 13

Pizze Bianche

With béchamel sauce

 

duck confit and roasted onion   13

mozzarella, bacon and kale13

mozzarella, tomato and broccoli 13

add an egg or anchovies 1

Primi e Secondi 

Butternut squash ravioli, pork belly broth, greens, hazelnut, pecorino     20

Roasted delicata squash, wild rice, treviso radicchio, spinach, carrot, basil pesto     16

Painted Hills flat iron steak, mashed potatoes, kale, horseradish aioli    23

Duck breast, carrot puree, spinach, honey   22

Carlton farm pork chops, creamy polenta, chard, carrot, basil pesto 22

Newport, OR albacore tuna, wild prawns, black lentil, spinach, carrot, onion, romesco sauce   20

Dolci

Pumpkin Cheesecake with caramel sauce  8

Baby Chocolate Bundt and strawberry compote  7

Tahini Chocolate Chip Cookies with brown sugar ice cream   7

CSA 2017 – Week 18: The Flavors of Fall

CSA

CSA Newsletter – Week 18


The Flavors of Fall

As you go through this week’s autumnal box there will be quite a few exciting and lesser known vegetables to explore. It’s quite an amazing thing to live in a place where you can grow so many different types of foods and explore so many different types of flavors. It’s even more amazing that so many of us who happen to live in this agricultural utopia don’t even know that there are such diverse and delicious foods to be enjoyed here. I certainly didn’t.

It’s crazy to imagine what it would have been like for people to live in places where they ate hardly anything but potatoes during the winter. The first time I had kabocha squash, having only ever had acorn before, I just couldn’t believe what I was tasting. I thought squash was something that had to be drowned in butter and salt to be delicious, and yet here was this squash that tasted like a roasted chestnut on its own.

And then when I had celeriac for the first time I just couldn’t understand how such an ugly-looking root sautéed simply with garlic and onion could elicit almost the same flavor profile as a rich chicken stock. And then! There’s the day that you see romanesco for the first time, making you question just about everything you thought you knew about the natural world in one glance. Soon even more flavors will start coming your way, from mushroom-flavored sunchokes and sweet earthy parsnips to savory Gilfeather turnips and incredibly herbal parsley root.

There just isn’t anything in the world quite like a new flavor. Just this week I picked a low-growing pink berry that smelled exactly like wintergreen gum—pure magic.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Green Kabocha Squash—This squash will blow your mind! It’s basically a giant roasted chestnut, with a deeply savory and nutty flavor and a creamy yet dry texture. At the market, you’ll see a variety of green, scarlet, and grey kabochas, each with their own slight flavor variations.
  • CeleriacI had never heard of this vegetable before working for GTF, but it has since stolen my heart and has become a staple in my fall and winter diets.
  • RomanescoThis is the vegetable of all vegetables, the one and only cauliflower relative whose florets form perfect fractal patterns that look more like a work of art than food. Use just like you would broccoli or cauliflower, and for the best results, cut to keep the florets in little tree forms.
  • Conehead Cabbage—This cabbage is especially sweet, and the leaf shape makes it ideal for making gluten-free wraps.
  • Sweet Bell Pepper—These could be the last peppers of the season. We’ll have to enjoy them while we still can!
  • Spinach
  • Green Bell Pepper
  • Huckleberry Gold PotatoesEveryone on the farm agrees, these potatoes are the most beautiful of the season so far. Their skin is dark purple with hints of magenta, and their flesh is a creamy golden yellow.
  • Bunched Carrots
  • Sweet Onions
  • Lettuce

Recipes

Print

Creamed Celeriac & Apple Soup

“With its wrinkled, whitish skin and protruding stringy roots, celeriac (also known as celery root) won’t win any beauty contests, but I nevertheless find it charming—perhaps because I’m French. In France, celeriac is commonly used in salads, soups, gratins, or mashed.”

Author Adapted from La Tartine Gourmanade by Béatrice Peltre

Ingredients

  • 1 tbsp butter (or coconut oil)
  • 1 tbsp olive oil
  • 1/2 sweet onion, diced
  • 1 celeriac, peeled & diced
  • 2 medium potatoes, peeled & diced
  • 1 large apple, peeled & diced
  • 2 cups water
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 tbsp marjoram leaves (or oregano)
  • salt & pepper
  • 2/3 cup heavy cream (or coconut milk)
  • chopped parsley to serve (optional)
  • crumbles of blue cheese, to serve

Instructions

  1. To prepare the soup, in a heavy pot melt the butter over medium heat. 

  2. Add the oil and then the onion. Cook for 2-3 minutes until soft. 

  3. Add the garlic and continue to cook for 1 minute. 

  4. Add the celeriac, potato, and apple and cook, stirring for 5 minutes. 

  5. Add the water, stock, bay leaf, and marjoram and season with salt and pepper. Cover and simmer for 20-25 minutes until the vegetables are fork-tender.

  6. When the soup is ready, discard the bay leaf and transfer to the bowls of a food processor. Puree and return to the pot with the heavy cream.

  7. Reheat the soup and check the seasoning. Serve with crumbles of blue cheese, chopped parsley, and olive oil.

Recipe Notes

Pretty much any vegetable sautéed with onions and then pureed with heavy cream will make a delicious soup. So feel free to add in carrots, spinach, romanesco, or even kabocha squash - just maybe not all at once.


*To see a tutorial on how to cut up celeriac and kabocha squash, check out this link:
http://blog.gatheringtogetherfarm.com/2016/11/13/november-12th-market-recipes-ft-fioritto-cauliflower/

Print

Stir-fried Kabocha Squash

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges.

Author Laura Bennett

Ingredients

  • 1 kabocha squash, sliced thinly (you can decide if you'd like to shave the skin off first with your knife; scarlet kabocha skin is often soft enough to leave on, but the green squashes you have this week may have thicker skins)
  • 1 sweet onion, sliced thinly
  • 1 sweet pepper, sliced thinly
  • 1/2 head garlic
  • coconut oil
  • salt & pepper

Instructions

  1. Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial in the link above if needed.

  2. Finely chop your onion.

  3. Heat a pan of oil up to medium-low temp and add in the onions, letting cook 2-4 minutes.

  4. Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.

  5. Finely chop garlic and peppers and add into the pan, continuing to cook uncovered another 5-8 minutes until crispy brown on some edges, but before the pieces turn to mush.

Lunch Menu: Week of October 10, 2017

Seafood risotto of prawns with roasted tomato, chives, peppers, and traveso

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

GTF kimchee    4

roasted cauliflower, sage and parmesan soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, cabbage, and a maple poppyseed dressing     9.5

 

Pizze Rosse

garlic & basil    13

corn & peppers   13

bacon & kale  13

 

 

Pizze Bianche

ham & bleu cheese  13

duck & scallion  13

sausage & kalamata   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Spiced & confited chicken hindquarters with white bean cassoulet, spinach, and romesco

Secondi

mushroom and goat cheese ravioli with roasted carrots, delicata squash, sage, and croutons  13

seafood risotto of prawns with roasted tomato, chives, peppers, and traveso    14

spiced & confited chicken hindquarters with white bean cassoulet, spinach, and romesco  13

brodetto of albacore tuna and prawns with potatoes, fennel bulb, and aioli   14

Dinner Menu: Oct. 6-7, 2017

Antipasti

Grilled seasonal vegetables, marinated olives, lemon vinaigrette, Gtf bread    8

Baked local chevre, roasted onions, garlic, local apples and crostini     9

Mixed greens, lemon vinaigrette     6.5

Gtf salad, green beans, cucumber, toasted pumpkin seed, bell pepper, lemon vinaigrette     9.5

Eggplant parmigiana with mixed greens 7.5

Bignè with duck liver mousse with mixed greens 7 .5

Panzanella salad with golden bread cubes, tomatoes, red onion, kalamata, capers, basil   6.5

Beef meatballs with tomato sauce and mixed greens 7.5

Kale and vegetable soup 6

Pizze Rosse

with Gtf  tomato sauce

mozzarella and basil   13

mozzarella, corn and peppers 13

Kalamata and goat cheese 13

Pizze Bianche

With béchamel sauce

duck confit and roasted onion   13

mozzarella, bacon and kale13

mozzarella, tomato and broccoli 13

add an egg or anchovies 1

Primi e Secondi

Mezzelune winter squash ravioli with pork belly and porter reduction sauce   20

Delicata squash and treviso radicchio risotto with blue cheese   16

Painted Hills flat iron steak, mashed potatoes, kale, broccoli, horse radish aioli    23

Duck breast, carrot puree, spinach, honey   22

Carlton farm pork chops, creamy polenta, chard, broccoli, basil pesto 22

Newport, OR albacore tuna, black lentil, spinach, carrot, celery, onion, romesco sauce   20

 

 

Dolci

Pumpkin Gingerbread Roll with lemon cream   5

Home-Made Tiramisu   7

Warm Apple Blackberry Crisp with cinnamon-sugar ice cream   8

2017 CSA: Week 17 – Come to the Pumpkin Patch

CSA Newsletter – Week 17


Come to the Pumpkin Patch!

It’s crazy to think that it’s already week 17 of our CSA! We only have four weeks to go for a total of 21 weeks of produce. Sally wants to let everyone know that you are all invited to come out to our pumpkin patch so that each person in your family can pick out a pumpkin! From now through October 14th, Tuesday–Saturday 9-5, come out to the Farmstand and ask where the pumpkin patch is. Our lovely staff will give each of you a doughnut and point you in the right direction.

Also, this year the Moreland and Shemanski Wednesday markets will be ending on October 25th, a week shy of our last CSA box. To those of you who pick up at either of those markets, make sure to let Will know as soon as possible which alternate pick-up location you would like to grab your 21st box from.

Alright, enough business! What’s really exciting is the fact that watermelon radishes are back in season!!! We started growing watermelon radishes about five years ago when our farming business partner in crime at that time, Wild Garden Seed, was working on breeding them on some of our land. I remember the process vividly, as I had no idea what was required to breed any vegetable. When you’re selecting watermelon radishes for seed, you want to make sure you’re only collecting seed from the best, most flavorful, pinkest radishes in the field. But how do you do that if you can’t see the radish under the ground? Apparently, they harvest the radishes and wash them just like normal. Then they sort the radishes by color. Right at the base of the root where it tapers down to a little tail, they look to see if there is a pink blush. The brightness of that spot is an indicator of how bright the radish is on the inside. Finally, they take all the brightest pink radishes to be re-planted, now called stecklings, and plant them back in the field to let them flower and go to seed. Then we buy that seed and grow them up to become radishes once again.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Butternut Squash—As the name suggests, this squash is creamy like butter, with a nice sweet flavor.
  • CeleryOur celery is looking beautiful out in the field. The plants are nearly quadruple the size of the celery bunch that you end up receiving, which is only the very center of the floret of stalks.
  • Watermelon RadishesTo those of you who have yet to experience their magic, these radishes are extremely beautiful and delicious. They are white-green on the outside and have a burst of pink in the center, perfect sliced into thin discs into a salad. They’ve got a crisp, juicy texture and a well-rounded combination of sweetness and heat!
  • Sweet Bell Pepper
  • Sweet Jimmy Nardello Pepper
  • Cilantro
  • Yellow Potatoes
  • Chioggia Beets—Beets come in all sorts of shapes, sizes, and colors. These chioggias are striped with concentric circles of red and white inside, and have a milder flavor than red beets. They also don’t turn everything pink, and instead can be bright color accents in a salad.
  • Collards—Collard greens are similar to kale with a lovely sweet broccoli-like flavor. Cooked down they become quite tender.
  • Sweet Onion—This time of year I love making grilled cheese sandwiches with a layer of caramelized sweet onions inside.
  • Red Onion—High in acid, great raw in salads, sandwiches, and slaws.
  • Lettuce
  • Tomatoes

Recipes

Print

Celery, Apple, Watermelon Radish, & Sweet Pepper Slaw

Author Adapted from The CSA Cookbook by Linda Ly

Ingredients

Dressing

  • 1/4 cup cider vinegar
  • 2 tbsp minced chives
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest and juice of 1 lemon
  • 1/4 cup olive oil

Salad

  • 1 tart apple, cored and cut into matchsticks
  • 2 celery ribs, with leaves, thinly sliced on the diagonal
  • 1/2 red cabbage, thinly sliced
  • 1 watermelon radish, thinly sliced into disks and then matchsticks
  • 1 sweet pepper, sliced into very thin strips
  • fresh herb: finely-chopped basil, parsley, cilantro, etc.

Instructions

  1. To make the dressing, stir together the vinegar, chives, salt, pepper, lemon zest, and lemon juice in a small bowl. Whisk in the oil until well blended and set aside.

  2. Combine the apple, celery, cabbage, radish, and pepper in a large serving bowl and toss with the dressing (which you should feel free to elaborate on with your own spice concoction; personally, I love adding sesame oil and crushed peanuts to slaws). 

  3. Refrigerate for a few hours before serving to let the slaw soak up all the flavors. It’s even better the next day! Serve chilled.

Print

Coconut Butternut Squash Soup w/ Collards

“Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, collards and red onions synergize delectably and look gorgeous together as well.”

Author Adapted from New York Times Cooking

Ingredients

  • 1 large butternut squash (about 1 1/2 pounds)
  • 2 tbsp olive oil or other vegetable oil
  • 1 large yellow or sweet onion, chopped
  • 1 medium apple, any variety, peeled and diced
  • 2 cups prepared vegetable broth (or 2 cups water with 1 vegetable bouillon cube)
  • 2 tsp good-quality curry powder
  • 2 tsp grated fresh or jarred ginger, or more to taste
  • pinch ground nutmeg or allspice
  • salt to taste
  • freshly ground pepper to taste

Garnish

  • 2 medium red onions, quartered and thinly sliced
  • 1 good-sized bunch collards (about 10 to 12 ounces)

Instructions

  1. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

  2. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

  3. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.

  4. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

  5. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

  6. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.

  7. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.