Lunch Menu: Week of August 9, 2016

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Gnocchi with ratatouille and ricotta

Antipasti

chicken liverwurst/tomato/foccacia  6.5

roasted eggplant/peppers/onions  6.5

duck liver/cippolini/tarragon  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  smoked chicken/blue cheese/golden beet  9.5

ducky walla walla soup/bread  4

tomato soup/bread   4

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/leek/mozz  10.5

sausage/potato/mozz  11.5

 

 

Pizze Bianche:

egg/pesto/mozz   10.5

ham/onions/blue/mozz   10.5

squash/corn/cherry /mozz  10.5

–add egg, anchovies or

pickled jalepenos for $1

Secondi

basil & goat cheese ravioli with grilled peaches, shallots & almond 10.

sweet corn grits with smoked tomato, soft farm egg* and balsamic reduction 10

duck leg confit with green lentils, pork belly, chard and basil pesto 11

gnocchi with ratatouille and ricotta  9.5

seafood brodetto with tomato, potato, fennel & aioli*  12.

Lunch Menu: Week of June 20, 2016

1699-web

composed salad

Antipasti

bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/marinated mozzarella/basil  6.5

bruschetta/beef tongue/baby onion 6.5

ricotta sformato/grill zucchini/pesto   6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  beet/blue/cuke  10.5

cold cucumber soup/bread  4

roasted pepper soup/ bread   4

Pizze Rosse

garlic/tomato/basil/mozz   9.5

bacon/blue/onion/mozz  10.5

bells/zukes/kale/mozz  10.5

 

Pizze Bianche

tomato/olives/mozz 10.5

ham/caper/egg/mozz 10.5

duck/anchovy/scallion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

1697-web

semolina gnocchi with braised pork shoulder and cavelo nero


Secondi:

spaghetti carbonara, pork belly, capers & blue cheese   10

semolina gnocchi with braised pork shoulder and cavelo nero  10

creamy polenta with soft farm egg*, zukes, tomato & balsamic reduction 10

savory bread pudding with carrot, tomato, baby onions, beet greens & basil pesto  10

composed salad of grilled tuna, tomatoes, potatoes, olives & aioli*   12.5


Dolce:

almond cream tarte w/ marionberries  5.5

Lunch Menu: Week of November 4, 2014

ONLY TWO WEEKS LEFT!

What? I know, that’s what I’m saying. How is that possible that we have come to the end of another season?

I have loved thinking and planning and cooking for you all for these last several years. I am grateful that you still want to come and sample what we are cooking/experimenting with. Italy has become a welcome and comfortable inspiration to our menus and plating style. Mille grazie a tutti. We will spend all winter practicing and researching new pastas for next year!

For now come and try some of our comfort food for the cool weather.

jc,

gtf chef

 

Antipasti

salumi plate with cornichon, olives and house mustard and brie cheese 8.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted delicata, pistachios, blue cheese and parsley vinaigrette 9.5
butternut squash soup with artisan bread 4/6
hearty vegetables & couscous in chicken broth soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
Italian sausage/delicata/arugula/mozzarella 10.5
kalamata olive/blue cheese/spinach/mozzarella 10.

Pizze Bianco
ham/leeks/gruyere/mozzarella 10.5
kale/peppers/corn/mozzarella 10.
egg/bacon/parsley 10.

–add an egg or anchovies for a dollar
Secondi
tagliatelle with delicata, cavelo nero & fresh tomato sauce 9.5
autumn risotto with chiogga beets, butternut squash & arugula 10
crespelle delicata & besciamella with smashed butternut, kale & basil pesto 10
alpine cheese gratinata with leeks, roasted peppers & cauliflower 9.5
lamb meatballs with roasted potatoes , GTF sauerkraut & house mustard 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

CSA 2011 – Week 4: More than Just Farming

When you think about farms and farming, what’s the first thing that comes to mind? For me six years ago, it was fields of plenty, chickens, cows – you know the picturesque version of Old McDonald. Since I began working on farms four years ago, my vision is a little different. Don’t get me wrong, I still love it; I love getting up at the crack of dawn to go pick lettuce, or getting to feel the warmth of the morning sun while washing potatoes. However, farmers, small and large, have to deal with regulations, certifications and logistics constantly, probably just as much as any other business if not more.

One of these logistics is our basic organic certification. Oregon Tilth visits us every year in order for us to hold our organic standing. We have to list everything we grow and everything we use in growing our vegetables. We are also in the process of being certified by the AJP (Agricultural Justice Project). AJP is mostly all about treating employees fairly, similar to a fair trade certification. We completed the process for AJP, and we expect to be certified soon. OGC (Organically Grown Company) is going to be requiring all of their produce providers to have the AJP certification by 2012. This is a must for us, since we sell them quite a bit of overflow produce throughout the year. The ODA (Oregon Department of Agriculture) also pays us a visit just about every year, but mainly to inspect our on-site kitchen.

Last week, we had a surprise visit from an OSHA (Occupational Safety and Health Administration) inspector. OSHA mainly ensures worker safety, and this inspection went pretty well, but it reminded us that being safe in a work place, especially a place with a lot of equipment, is key. This is just one of many hurdles that any organic farm that wants to function as a business must deal with. On top of worrying about seeding, transplanting, prepping ground, composting, harvesting , weeding, washing, and conducting all eight weekly markets, we have these certifications and inspections annually.

Overall, these certifications are positive because they are made to ensure proper treating of the land and workers, a type of check and balance. However, it makes one realize that in order to make a business out of farming, there are a lot of little details to work out and make note of. At the end of the day, it all seems worth it when you get to settle into a lovely bowl of salad greens, cucumber salad and grilled zucchinis. I will be dreaming of August heat and melons and forget all about the acronyms until they come knocking next year.

Lisa Hargest
CSA coordinator

What’s in the Box?

1.5 lb Colorado Rose Potatoes – These are best steamed or fried
Carrots, bunched – They are great raw, on salad, slaw or even stir fried.
1 bunch Baby Onions – Chop the onions and eat raw on salads or soups. The top green part goes well with eggs, cheese, stir fries or pasta.
1 Cabbage – Make slaw! I like my slaw with a oil and vinegar dressing
1 pint Snow Peas – Eat them raw or do a quick sauté with butter or olive oil and salt.
1 bunch of Basil – Make pesto, add to pasta dishes, salads, or even sandwiches. See recipe.
Assorted Summer Squash (1lb) – Try them sautéed, grilled, grated raw, soup or stir fried.
Romaine Lettuce – Great for salads or on sandwiches, Romaine is the traditional Caesar salad lettuce. See recipe.

 

Recipes:

  • Basic Basil Pesto
    1 bunch of basil, leaves removed
    3/4 cup extra virgin olive oil
    3 cloves of garlic, coarsely chopped
    2 Tablespoons chopped nuts (almonds or pine nuts work best)
    2 Tablespoons grated parmesan cheese
    Juice of 1 lemon
    Pinch of salt
  • Combine olive oil and garlic in a blender or food processor, blend for 1 minute, or until garlic is fine.
  • Add basil leaves and nuts, pulse until the basil is as fine as you would like it. Add lemon juice and cheese and pulse a but more.
  • Salt to taste.

You can do this by hand if you don’t have a blender or food processor, by hand chopping everything and mixing. Note, you don’t have to use the lemon juice if you don’t wish to, but it does keep the pesto from turning brown on top.
Use Basil Pesto as a topping for roasted or steamed potatoes, or a dip for carrots, cucumbers or peas.

  • Dan the Man’s cucumber salad
    3 thinly sliced cucumbers
    1/4 cup rice wine vinegar
    2 Tablespoons sesame oil
    2 Tablespoons extra virgin olive oil
    1 teaspoon maple syrup/ or honey
    Pinch of salt
  • Combine all the ingredients and let marinate for 30 minutes before eating.

    Variations:
    Add chopped baby onions or onion tops.
    Add snow peas, chopped cabbage or shredded carrots to make a more slaw-like dish.

Caesar Salad Dressing:
2 hard-boiled eggs, peeled and chopped
1/3 cup extra virgin olive oil
3 Tablespoons lemon juice
1/2 teaspoons salt
1 teaspoon Dijon mustard
1 garlic clove, chopped
Pinch of black pepper to taste

Use this dressing on Chopped Romaine lettuce for a lovely Caesar salad. Add parmesan cheese or home-made croutons out of leftover bread on top.

Grilled Caesar Variation:  Try cutting the head of romaine into quarters and brushing with olive oil and grill about 1-2 minutes on either side. Take off the grill, chop or keep whole and dress the salad, serve warm right away.