Dinner Menu: August 30-Sept. 1, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Roasted peaches with marinated labneh and toasted baguette crostinis  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 basil 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-      

Corn and chevre-filled agnolotti pasta with mushrooms, fresh tomatoes, green beans and breadcrumbs 19-

Grilled farm chicken with fried potato cakes, grilled squash and onions, rouille and herb roasted pepper salad 20-

Deck Farms pork chop with potato puree, green beans, braised chard and stewed apples 22-

Oregon Valley Farm osso buco with polenta, roasted summer vegetables, and gremolata 24-

Grilled Deck Farms lamb chops with raita, roasted eggplant, fennel, onions and piperade 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, roasted onions, and sage sausage with tomato sauce and mozzarella 14-

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


Dessert

Buttermilk panna cotta with cookies and blueberry compote 6-

Peach pie with cinnamon creme fraiche ice cream  7-

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

Scoop of daily ice cream with cookies   6-

Lunch Menu: Week of August 28, 2018

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, farm ricotta, balsamic reduction and basil 9-

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


 

Entrees

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

Fettuccine pasta with roasted tomato sauce, onions, peppers, zucchini, parmesan and roasted garlic bread crumbs 18-

Seared albacore tuna with romesco, potatoes, cherry tomatoes, green beans, and squash 19-

Grilled beef striploin steak with summer vegetable succotash and smoked paprika butter  21-

Grilled Deck Farms pork chop with potato puree, roasted onions, fennel and grilled plums 21-


Sandwiches

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

Farm smoked ham, gruyere cheese, pugliese bread, farm pickles, dijon mustard 13 / 7.5-

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


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, roast bell peppers, and scallions with basil pesto, pecorino and herbs 13-

Cherry tomato, roasted onion, and sauteed mushrooms with tomato sauce and mozzarella 14-

Corn, eggplant, and green beans with olive oil, chevre, smoked paprika and cilantro 14-


Dessert

Buttermilk panna cotta with cookies and blueberry compote 6-

Peach pie with cinnamon creme fraiche ice cream  7-

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

Scoop of daily ice cream with cookies   6-

CSA 2018 – Week 12: A Time of Transitions

CSA Newsletter- Week 12


A Time of Transitions

With August coming to an end, our summer produce is beginning its descent away from the apex of abundance. As we make our way through the fields, plants that were once loaded with fruits are beginning to brown and wither as the final energy reserves are reallocated into the final harvest. Lush rows of cucumbers are now skritchy and dusty to walk through. You may have noticed the nights getting colder and longer, or maybe you’ve got kids heading back to school. The signs of transition are all around us.

For Oregonians, we know all too well that the next eight months of rain and mud are awaiting us, and it can feel like a sad thing for the sunshine to leave us. But for Oregonian farmers, oh boy is this seasonal transition a blessing. Summer is the farming season, for sure. Gotta make hay while the sun shines! It’s the time of year when we have the biggest selection of produce available, at the highest quantities of the year, and there is a ridiculous amount of work to do. You don’t get any breaks, but you stay sane by knowing that fall and winter are nigh. As the dusty sweat rolls down my face in the fields, I daydream about the fall, of sitting under a blanket by the fire with a cup of tea as I look out the window at the rainy world.

Sure, we will miss eating watermelon and the fresh tomatoes. We’ll miss grilling zucchini and peppers for a quick dinner. We will definitely miss the refreshing sensation of jumping into the river after a long day’s work in the sun. But we don’t have to say goodbye to these things just yet! We have just a few more weeks of summer left, and even though for many of us on the farm, winter can’t really come soon enough, it is time to relish the sun and its fruits before they are gone.

Best, Laura Bennett


 Table of Box Contents

  • Broccoli
  • Watermelon
  • Sweet Italian Peppers
  • Green Bell Pepper
  • Serendipity Sweet Corn
  • Leeks—first digs of the season!
  • Shallot
  • Persian Cucumbers
  • Red Onion
  • Huckleberry Gold Potatoes
  • Bunched Carrots
  • Tomatoes
  • Lettuce Surprise

Recipes

Print

Pasta Salad with Roasted Peppers

Adapted from the Vegetarian Bible, p. 92

Ingredients

  • 1 Green Bell Pepper
  • 2 Sweet Italian Peppers, multiple colors preferably
  • 1 ear Corn, boiled, w/ kernels sliced off
  • 10 oz dried Shell Pasta (also known as conchiglie)
  • 5 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 2 tbsp Green Pesto (any herb'll do)
  • 1-3 cloves Garlic, finely chopped
  • 3 tbsp Fresh Basil, shredded
  • Salt & Pepper to taste
  • I would add crumbly cheese on top too! Like feta. I would also add fresh tomato.

Instructions

  1. There are many different ways to roast a pepper, and no need to be specific about it. You can turn on your broiler and put them straight onto the rack in the oven, turning frequently with tongs to char each side a bit. You can also use an outdoor grill, or your gas stove top. Either way, the peppers will not take more than 5-10 minutes to cook through. Italians will take significantly less time than the bells.

  2. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite. 

  3. Combine the olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix. Drain the pasta, add it to the pesto mixture while still hot, and toss well. Reserve until required.

  4. When the peppers are cool enough to handle, peel off the skins, then cut open and remove the seeds. Chop the flesh coarsely and add to the pasta with the basil and the corn kernels. Season to taste with salt and pepper and toss well. Serve.

 

Print

Thai Broccoli Salad with Spicy Almond Dressing

Adapted from https://food52.com/recipes/63440-thai-broccoli-salad-with-spicy-almond-dressing 

Author Food52

Ingredients

Salad

  • 6 cups Broccoli Florets
  • 3 Carrots, cut into matchsticks
  • 1 Bell Pepper, cored and thinly sliced
  • 1 cup Frozen Shelled Edamame, thawed (I would substitute fresh sweet corn or green beans over something frozen)
  • 4-5 Scallions, sliced
  • 1 cup Fresh Cilantro, chopped
  • 1/2 cup Roasted Peanuts, finely chopped
  • Sesame Seeds, to garnish

Dressing

  • 4 tsp Almond Butter
  • 1 tsp Sriracha sauce
  • 4 tbsp Soy Sauce
  • 4 tsp Rice Vinegar
  • 1/2 tsp Sesame Oil
  • 1 tsp Lime Juice
  • 1 tsp Grated Ginger
  • 2 cloves Garlic, finely minced

Instructions

  1. Whisk all of the dressing ingredients together until well combined. Set aside.

  2. Combine the salad ingredients in a large bowl. Drizzle with dressing and toss thoroughly to combine. I like to use clean hands to really work the dressing into the florets. Just take a couple minutes and make sure the veggies are totally coated. Taste for salt and pepper and adjust as needed.

  3. Serve immediately or refrigerate until ready to serve. I think it's best the next day!

 

Print

Potato Fritters w/ Onion & Tomato Relish

Author Laura Bennett

Ingredients

  • 1/2 cup All-Purpose Wheat Flour
  • 1 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Turmeric
  • 1/4 tsp Salt
  • 1 Egg
  • 12 oz Potatoes
  • 1-2 cloves Garlic
  • 1/4 cup Corn Kernels
  • Vegetable Oil for frying

Relish

  • 1 Onion, peeled
  • 8 oz Tomatoes
  • 2 tbsp Cilantro
  • 2 tbsp Mint
  • 2 tbsp Lemon Juice
  • 1/2 tsp Roasted Cumin
  • 1/4 tsp Salt
  • pinch Cayenne Pepper

Instructions

  1. To make the relish, dice the onion and tomatoes and place in a bowl with the remaining ingredients. Mix together and let stand ~15 minutes before serving to let the flavors marry.

  2. Place the flour in a bowl, stir in the spices and salt, and make a well in the center. Add the egg and milk and mix to form a fairly thick batter.

  3. Coarsely grate the potatoes, place them in a sieve, and rinse well under cold running water. Drain and squeeze dry, then stir them into the batter with the garlic, scallions, and corn. Mix to combine thoroughly.

  4. Heat vegetable oil in large skillet and add a few spoons of the mixture at a time, flattening each one to form a thin fritter. Cook over low heat, turning frequently, for 2-3 minutes, or until golden brown and cooked through.

  5. Drain fritters on paper towels and keep them hot while cooking the remaining mixture. Serve hot with relish.

Dinner Menu: August 23-25, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and red wine vinaigrette 7-

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

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Roasted peaches with marinated labneh and toasted baguette crostinis  7-

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

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 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-      

Corn and chevre-filled agnolotti pasta with wild mushrooms, fresh tomatoes, green beans and bread crumbs 19-

Grilled farm chicken with fried potato cakes, grilled squash and onions, red pepper rouille and herb roasted pepper salad 20-

Seared Deck Farms pork chop with potato puree, bacon, braised chard and stewed apples 22-

Braised Oregon Valley Farm osso buco with creamy polenta, roasted summer vegetables, and gremolata 24-

Grilled Deck Farms lamb chops with cucumber raita, roasted eggplant, fennel, onions and piperade 24-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto, pecorino and herbs 13-

Cherry tomato, roasted onion, and sage sausage with tomato sauce and mozzarella 14-

Corn, eggplant, and peperonata with bechamel, feta, and cilantro 14-

Lunch Menu: Week of August 21, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and red wine vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and confit of summer vegetables 8-

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

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

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


Entrees

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

Farfalle pasta with roasted tomato sauce, fennel sausage, roasted peppers, onions, garlic, parmesan and bread crumbs 18-

Seared albacore tuna with smoked corn and chipotle puree, roasted potatoes, summer squash, green beans and cilantro 20-

Grilled beef striploin steak with summer vegetable succotash and smoked paprika butter  23-


Sandwiches

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

Farm smoked ham, gruyere cheese, pugliese bread, farm pickles, dijon mustard 13 / 7.5-

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


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto and chives 13-   

Cherry tomato, marinated fennel, and fennel sausage with tomato sauce and mozzarella 14-

Corn, chorizo, and nardello peppers with bechamel, chevre, and cilantro 14-