Lunch Menu: Week of June 25, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Marinated summer squashes and kohlrabi with arugula and pecorino  8-

Sourdough bread with olive oil and balsamic 6-

Salad of butter lettuce, tomatoes, grilled scallions, egg mimosa and anchovy vinaigrette 10-

Cucumber gazpacho with yogurt, cilantro and almonds 6-

Entrees      

Plate of grilled spring vegetables with romesco and almonds 15-

Pan seared chinook salmon with a marinated white beans, grilled zucchini, spring onions, and lemon dill vinaigrette  21-

Braised Cattail Creek lamb buglione with tagliatelle pasta and bread crumbs 18-

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, grilled leeks, arugula and garlic aioli 13-

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

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

Fennel sausage, gruyere, spring onions, pea sprouts and spicy honey 15-   

Smoked duck, romano beans, cilantro, fermented red chili sauce and Alsea Acres chevre 15-

Basil pesto, new potatoes, garlic confit, and anchovies 14-

Fireworks in the Field Dinner – July 12th

Enjoy a four-course family style meal, highlighting the full bounty of Gathering Together Farm. Our farm-to-table meal will be served family style in Gathering Together Farm’s back field and capped off with a front row seat to a spectacular fireworks show!

Friday, July 12th
7:30 PM

Tickets: $70 per person (gratuity included)
Alcohol and other beverages will be available for purchase separately.

If inspired, we invite you to join Farmer John for a guided, walking farm tour at 6:30 PM.

Seating is limited. Reservations are now being accepted. To make your reservation, please call the Farmstand Manager at 541-908-1320.

Dinner Menu: Week of June 19, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Marinated summer squashes and kohlrabi with arugula and pecorino  8-

Sourdough bread with olive oil, balsamic and basil 6-

Salad of butter lettuce, tomatoes, grilled scallions, egg mimosa and anchovy vinaigrette 10-

Cucumber gazpacho with yogurt, basil, and almonds 6-

Chilled beef tongue with a fava bean and sweet onion salad, sour carrot puree and toasts 11-

Entrees  

Plate of grilled spring vegetables with romesco and toasted almonds 15-

Pinchi pasta with summer vegetable confit, pecorino romano and bread crumbs 19-

Olive oil poached halibut with romano beans, tomatoes, poached new potatoes, olives and lemon dill vinaigrette 26-

Braised Cattail Creek lamb buglione with creamy polenta and braised greens 21-

Seared Birdsong Farm duck breast with golden beet puree, spinach, baby chard, hazelnuts, Alsea Acres feta and strawberry balsamic vinaigrette 25-

 

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

Fennel sausage, fontina, spring onions, pea sprouts and spicy honey 15-   

Olive oil, capers, summer squash, arugula, mozzarella, and pecorino 14-

Basil pesto, new potatoes, garlic confit, and anchovies 14-

Lunch Menu: Week of June 18, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables   6-

Sourdough bread with olive oil and balsamic  6-

Salad of grilled romaine, radishes, breadcrumbs and pecorino with a bagna cauda  10-

Cucumber gazpacho with yogurt, cilantro and almonds  6-

Entrees      

Plate of grilled spring vegetables with romesco and almonds  15-

Pan seared chinook salmon with a marinated white beans, grilled zucchini, spring onions, and lemon dill vinaigrette  21-

Roasted GTF chicken with spring vegetable ragu and chicken jus  18-

Cattail Creek lamb buglione with tagliatelle pasta and bread crumbs  21-

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, grilled leeks, arugula and garlic aioli  13-

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

Wood-Fired Pizzas

Pizza Bianca  13-

Pizza Margarita  13-        

Sage sausage, fontina, spring onions, pea sprouts and spicy honey  15-   

 

Olive oil, capers, zucchini, garlic scapes, mozzarella, and pecorino 14-

Basil pesto, new potatoes, radish and anchovies 15-

CSA 2019 – Week 2: Getting Vegucated: on Kohlrabi

CSA Newsletter – Week 2


Getting Vegucated: on Kohlrabi

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 have today, some that we are very familiar with such as broccoli and cabbage, and others that we aren’t so familiar with such as kohlrabi.

There is only so much energy in a plant that can be allocated. For the lovely bunched radishes in your box, 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 is not a root that grows beneath the soil, but rather an enlarged stem that sits right on top of the soil as it grows, legs criss-crossed, soaking up the sun.

Kohlrabi come in a variety of sizes and colors, ranging from purples to greens to whites. They have an incredibly refreshing crunch much like jicama, with the sweetness of a hakurei salad turnip, and a flavor reminiscent of a crisp broccoli stem. It’s wonderful in slaws, salads, or thinly sliced with a sprinkle of salt and a drizzle of lemon juice.

Best, Laura Bennett

 

Table of Box Contents

  • Kohlrabi
  • Dill
  • Swiss Chard
  • Summer Squash— or what I call “summer butter” are back in season! Remember, when cooking on the stovetop wait to salt until after cooking to avoid the mush madness.
  • Nicola Potatoes—waxy & buttery delicious perfection
  • Sweet Slice Cucumbers—these favored bumply beauties win the crunch & flavor test every time!
  • Bunched Carrots
  • Fresh Bulb Onions
  • Green Butter Lettuce
  • Fresh Garlic—at this time of year, garlic is still quite green. No need to peel or bother with this garlic! You can easily chop up the whole head, removing the thin woody stem. Best thing about June!
  • Bunched Radish

Recipes

Cucumber, Strawberry & Arugula Salad with Poppy Seed Yogurt Dressing

Adapted from https://thefeedfeed.com/paleoglutenfreeguy/cucumber-

strawberry-and-arugula-salad-with-poppy-seed-yogurt-dressing

Ingredients

For the Poppy Seed Yogurt Dressing

  • 3/4 cup Plain Unsweetened Yogurt
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1 tbsp Vinegar of choice or lemon juice
  • 3/4 tsp Poppy Seeds
  • 3/4 tsp fine Sea Salt

For the Salad

  • 1/2 cup Pecan Halves, roasted or toasted
  • 1 lb Strawberries, halved or quartered
  • 1 Cucumber, sliced thin or in chunks
  • 1 small bunch Fresh Dill, minced
  • Salt & Pepper to taste

Instructions

  1. Mix all dressing ingredients together, either shaken in a mason jar, or whisked in a bowl. Set

    aside.

  2. Toast pecans for 5ish minutes in a dry skillet on medium-high heat, then roughly chop and set aside.

  3. Chop arugula or radish tops (if they’re not too hairy), cucumbers, strawberries, and dill, saving

    some sprigs aside to sprinkle on top.

  4. Pour dressing over and mix thoroughly! Enjoy

 

Rainbow Chard Frittata

Adapted from https://thefeedfeed.com/famtotable/rainbow-chard-frittata

Ingredients

  • 12 Eggs
  • 2 tbsp Olive Oil
  • 1 Onion, diced
  • 1 head Fresh Garlic, diced
  • 1 bunch Rainbow Chard, chopped
  • 2 pinches Salt

Instructions

  1. Preheat the oven to 400 ̊F. In a mixing bowl, beat the eggs and add a pinch of salt.

  2. In a large non-stick skillet gently sauté the onions in the oil until translucent, or about 10 minutes. Add the chopped rainbow chard and allow to wilt. Season to taste.

  3. Add the eggs and gently mix together. Bake in oven for about 20 mins or until the eggs have set.

  4. For an extra touch, place under a low broil for a few mins to lightly brown the top. Be careful though, it will burn quickly if not watched!