Lunch Menu: Week of March 2, 2017

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Testukabuto squash soup, crostini, prosciutto

Antipasti

Testukabuto squash soup, crostini, prosciutto 4.0

Farm greens, roasted beets, hazelnuts, balsamic, parmesan 6.0

House bread, marinated kalamata olives & roasted garlic 5.0

Sweet corn and leek sformato, watercress salad 7.0

Honey glazed cipollini onions, herbed buttermilk chevre, toasted baguette 8.0

Country pork terrine, pickled onions, bread 9.0

 

Secondi

Braised oxtail, cabbage and celery root slaw, soft polenta 12

Jerusalem artichoke, parsnip, & leek agnolotti with watercress pesto 10.5

Albacore tuna, orca beans, kale soup with meyer lemon and caper relish 11

Chicken fricassee of green cabbage, garlic, chickpeas, and kumquats 10

2017 Valentine’s Dinner Menu

To whet your appetite for our upcoming Valentine’s Dinners, we’re giving you a sneak preview of the menu, brought to you by our new chef Aaron Evans.

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These are the five courses:

 1) Crown Pumpkin Squash Bisque, Fried prosciutto, Watercress Oil

 2) Grilled Oregon Albacore Tuna, Meyer Lemon Beurre Blanc, Pickled Red Cabbage and Grey Shallots, Brown Rice Pilaf

 3) Leek and Parsnip Agnolotti, Roasted Jerusalem Artichokes, Watercress, Parmesan 

 4) Lamb Osso Buco braised with Cinnamon and Onions, Garlic Roasted Amarosa Potatoes, Mint Jus

 5) Choose one: Chocolate Torte, Red Beets and Berry Sauce, or 

 Semifreddo (waiting on local fruit availability – most likely Candied Kumquats and Hazelnut Topping)

 

Bon appétit!

Lunch Menu: Week of November 8, 2016

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Creamy polenta with poached egg, corn, peppers, delicata squash

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

mortadella plate 6.5

goat cheese tart/ butternut and greens 7.5

ricotta zeppole/ honey mustard sauce 7.5

GTF Salad: delicata/apple/roasted garlic 9.5

curried  squash soup  4

brown rice and kale soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

delicata/ham/blue/mozz 10.5

basil pesto/cauliflower/mozz 10.5

 

Pizze Bianche

egg/potato/bacon/mozz   10.5

feta/kale/sunchokes/mozz10.5

mushrooms/romanesco/mozz  10.5

 

–add egg or pickled jalapenos for  $1

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Ricotta zeppole with honey mustard sauce

Secondi

kabocha ravioli/carrots/cauliflower/basil/almonds  10

ragú of pork shoulder/collard greens/tagliatelle/parmesan  10

creamy polenta/poached egg*/corn/peppers/delicata squash   9.5

seafood brodetto/potato/rockfish/black kale/tomato/*aioli   12

pork loin/potatoes/roasted caulilflower/leeks/apple mostarda   11

2016 CSA: Thank You, Thank You

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CSA Newsletter – Week 21


Thank You, Thank You

Throughout the year, there are certain events that are indicators that remind us of the changing seasons. The end of the CSA is certainly one of them. It marks the beginning of the season winding down. In a month, many markets will be ending and things will start to get a little quieter around the farm. Then, before you know it, we start the cycle all over again!

We hope that you have enjoyed your CSA experience this year. We certainly appreciate your support! While we do have diversified sales avenues, the CSA remains a vital part of our farm model. Your support in the early months of the year when we are working hard to prepare for the growing season is very integral to our success. As an individual, your contribution may seem small but when there are 330 shares, that amounts to a lot of support!

On our end, we do our best to give you a taste of our seasonal offerings and to share the bounty of our harvest. Our way of saying thank you for investing in our farm is by loading you up with veggies throughout the season. This year, the market value of your CSA veggies was about 35% over what you paid for your share.

Thank you for your support and we hope that you’ll join us again!

 

Table of Box Contents

☐  1½ lbs Potatoes ($3.00)

☐  1 Butternut Squash ($3.00) – Butternut squash is incredibly versatile and delicious. The skin is thin enough that you can eat cooled or peal it easily before cooking. Roast it, use it for pie, add it to soup, the possibilities are endless!

☐  1 Pie Pumpkin ($4.00) – This pumpkin is cute to look at and is tatsy to eat too. Roast it and make a pie, or use it in soup or curry. If you have leftovers when you cook it, freeze for later use this winter.

☐  White Kale ($3.00)

  1 Celeriac ($2.50) – You are now acquainted with this gnarly fall veggie. Roast it, mash it, add it to soup. Try the Root Ribbons with Sage recipe.

☐  Bulk Carrots ($2.00)

☐  2 Parsnips ($2.00) – Parsnips are deliciously sweet when sautéed or roasted. Use them to make home fries, pureed soup, or mashed.

☐  Parsley ($2.00) – Parsley is a great addition or garnish to almost any dish. Add it to salad, soups, pesto, or salad dressings. Not going to use it all? Dry it for later use!

☐  1 Shallot ($1.50)

  2 Storage Onions ($1.50) – These onions are not as sweet raw but are delicious when cooked and they can last a very long time when stored in a dry, dark area.

Box Market Value: $25.00

 

Recipes

Butternut Squash and Kale Torte

Ingredients

  • 1 tbsp. olive oil
  • ½ small butternut squash (about 1 lb)
  • 1 medium red onion
  • 1 small bunch kale
  • Kosher salt and pepper
  • 1 medium Yukon gold potato (about 6 oz)
  • 6 oz. thinly sliced provolone cheese (from the deli counter)
  • 1 plum tomato
  • ¼ c. grated Parmesan (1 oz)

Preparation

Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.

Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.

Jerry Traunfeld’s Root Ribbons with Sage

Ingredients

  • 2 pounds medium root vegetables, such as carrots, parsnips, celeriac, rutabagas, turnips, parsley root, or salsify (avoid beets)
  • 3 tablespoons unsalted butter
  • 1/4 cup coarsely chopped sage
  • 1 1/4 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 tablespoon maple syrup
  • 2 teaspoons fresh lemon juice

 Preparation

Wash and peel the roots and discard the peelings. Continue to peel the vegetables from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until you’re left with cores that are too small to work with. (You can snack on these or save them for stock.) Alternately, you may use a mandoline.

Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice, and about 3/4 cup of water.

 

Butternut Squash Fries

As you probably know by now, I believe that anything is more delicious in fry form. Squash is now exception. Try making parsnip fries too. For a great dipping sauce, make herbed aioli with your fresh herbs.

 Ingredients

  • 1 butternut squash
  • 1 tbsp olive oil
  • sea salt to garnish

Preparation

Preheat the oven to 400° F. Peel and cut the squash in half lengthwise. Scoop out the seeds and then cut each half into fries or wedges.

Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.

Remove from the oven and sprinkle with sea salt.

The finest in local, organic produce. We also offer a Farmstand for shopping and dining and a CSA program.