Lunch Menu: Week of August 5, 2014

Wow, what a weekend we had – with big-time birthdays and Spindrift wine dinners on Saturday night!
We made a fancified corn dog with pickled corn kernels, fennel and red onion salad, turmeric aioli (tried to make it look like french’s mustard) and a disk of pork belly garnished mortadella dipped in corn dog batter and deep fried!
Yum, and good whimsical fun. Tabitha from Spindrift was in the Farmstand with her kids when the menu discussion began. The kids (or I?) said corn dogs…and that was that.

See you for some bombdiggity pomodoro soup!

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-melons, toasted almond wrapped blue cheese and honey vinaigrette 9.5
tomato salad, basil, extra virgin, balsamic and artisan bread 7.5
melanzane e pomodoro zuppa with basil and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/Kalamata olive/mozz 10.5
Italian sausage/roasted peppers /mozz 10.5
Pizze Bianco
tomato/squash/pesto /mozz 9.5
ham/eightball/blue cheese/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Secondi
duck agnolotti with black olive and mushroom 10.5
tagliatelle with pesto, fresh tomato, and roasted squash 9.5
crespelle with tarragon ricotta and chard 9.5
cacciuco of newport albacore, shrimp, and rockfish 11.5
duck leg with papas bravas, green beans, caramelized onions 10.5

Carrots: Clean for the Eating

GTFDirtyCarrots This is our summer carrot harvest straight from the ground. In dry times like it takes very little effort to release these sweet root vegetables from the soil. During our high season, we typically harvest 800 to 1,000 bunches of carrots two or three times a week. It takes 10 field crew members about 2 hours when the harvest is easy, the weather is good, and the crop is healthy.  GTFCarrotsonTruckThe crew bunches the carrots as they harvest from the field. We don’t weigh or measure specifically, but our crew ties together about a pound of carrots in each bunch. These bunches are loaded on a flat bed and delivered to barn for a high-pressure hose wash.

CleaningCarrots1We get remove the majority of the soil with the hose, then the carrots are put through an additional wash as they move down the rolling table where they are received and packed.

CarrotsConveyerBeltThe rolling table works well for us because it give the produce a chance to drip dry before packing, and it decreases the amount of product handling, making our process more labor-efficient.

 

Market2photocontestCorvWednesdayOnce packed, our carrots are stored in a cooler until they are shipped to their final destination, such as the farmers’ market, restaurants, or our CSA or farmstand.

Lunch Menu: Week of July 28, 2014

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It’s getting very hot around here. Sounds like a good time for gazpacho….we have you covered.

Kudos and many thanks to the kitchen crew who did such a great job covering for me while I celebrated with my parents their 50th wedding anniversary.

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-grilled flat iron, toasted almond and blueberry vinaigrette 9.5
heirloom tomato salad, basil, extra virgin, balsamic and artisan bread 8.5
gazpacho with basil pesto and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
lamb sausage/summer squash/radicchio/mozz 10.5
ham/roasted peppers/blue cheese /mozz 10.5
Pizze Bianco
red onion/zucchini/pesto /mozz 9.5
duck/cherry tomato/pickled peppers/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
Chintimini Farm chicken tortelloni with spinach and herbed cream sauce 10.5
semolina gnocchi with Ricky’s tomato sauce, tarragon ricotta, and fennel 9.5
ratatouille, pesto, and soft poached farm egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli 11.5
chicken galantine with smashed potato, green beans, and basil pesto 10.5

Lunch Menu: Week of July 22, 2014

Albacore tuna is a thing of beauty…going to be a great dish this week!
Plus try the pickles. Ask your server for a sample.

See you at the farm,
jc

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-blueberry, duck confit, toasted almond and blueberry vinaigrette 9.5
marinated tomato, basil, extra virgin, balsamic and artisan bread 6.5
gazpacho with basil pesto and artisan bread 4/6
beet and vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
shrimp/potato/leek /mozz 10.5

Pizze Bianco
walla walla /mozz 9.5
siletz tomato/pesto/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
mushroom ravioli with leeks, carrots, radicchio and parmesan cheese 9.5
orrecchiette with summer squash, pesto and padrone peppers 9.5
eightball squash filled with tomato, leeks, chard and an egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli * 11.5
lava lake lamb sausage over smashed rose gold potatoes and rainbow chard 10.5

Lunch Menu: Week of July 15, 2014 — Summer is here!

The tomatoes are showing up with the heat….not the police, but the sun shining down on newly shorn fields. We will have the first caprese salads of the year on the menu this week. Mounds of fresh, juicy tomatoes with fresh mozzarella and basil all dressed with our organic extra virgin olive oil, balsamic vinegar, salt and pepper. So bright and perfect for the season.

Highlights:

*marionberry vinaigrette
*great pate
*Ricky’s gazpacho
*poppy seeds in the eightball squash

To Start
country pâté with mixed olives, whole grain mustard and cornichon 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad- goat cheese, basil, pistachios and marionberry vinaigrette 9.5
caprese salad-mozzarella, basil, extra virgin, balsamic and *artisan bread 9.5
gazpacho with basil pesto and artisan bread 4/6
mushroom soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
duck/fennel/pesto /mozz 10.5

Pizze Bianco
ham/squashes/red wine onions /mozz 9.5
beets/pesto/ricotta/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
agnolotti of duck confit with new onions, chard and parmesan cheese 9.5
semolina gnocchi with siletz tomatoes, ricotta, leeks and pesto 9.5
brown rice and poppy seed stuffed eightball squash over tomato and braising greens 9.5
pacific rockfish with ratatouille 10.5
grilled pork chops, potato salad, marinated grilled zucchini 10.5