Lunch Menu: June 20-23, 2017

Shrimp-n-grits with roasted peppers, black kale and tomatoes

Antipasti

chad fell’s bread & olives  5

new potato & caramelized leek soup & bread   5

chilled cucumber soup & bread   5

mixed greens with balsamic   6.5

GTF salad – cucumbers, strawberries and pumpkin seeds with a strawberry vinaigrette   9.5

pork pate with pickles, mustard and bread   8

 

Pizze Rosse

garlic & basil    10.5

bacon & baby onion    11

 

Pizze Bianche

ham, egg, garlic scapes   11

zukes & roasted peppers    11

 

–add an egg or anchovies   1

 

Secondi

duck ravioli in a thyme brodo with garlic scapes, zucchini and croutons 12

semolina gnocchi with walla wallas, basil, walnuts and ricotta cheese    12

shrimp-n-grits with roasted peppers, black kale and tomatoes   12

garlic sausage with new potatoes and green cabbage with house ketchup and mustard  13

salmon brodetto with carrots, tomatoes, chick peas and aioli   13

Lunch Menu: June 6-9, 2017

 

Creamy carrot soup & bread

Antipasti

chad fell’s bread & olives  5

mixed greens with balsamic   6.5

creamy carrot soup & bread   5

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette   9.5

pork pate, mustard, pickles & bread   8

 

Pizze Rosse

garlic & basil   10.5

kalamata & sausage  11

bacon & kale   11

goat cheese & caramel onions   11

 

Pizze Bianche

egg, scallion, arugula   11

prosciutto & olive  11

sausage & onion  11

–add an egg or anchovies   1

 

Seafood brodetto of prawns & trout with potatoes, tomatoes and aioli


Secondi

spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli in a thyme brodo with pea tops & xxx  11

seafood brodetto of prawns & trout with potatoes, tomatoes and aioli  12

creamy polenta with *poached egg, spinach, peppers and balsamic reduction  11

Corvallis Market Recipes Season Finale

It has been a pleasure slinging veg in the Corvallis community this season! The sun made a cameo for the last weekend market, making an already perfect day simply magical. I’d like to thank everyone—customers, vendors, fellow marketeers—for making this market season a gem in my memory. On behalf of my crew of wonderful marketeers, I would like to say how grateful we all are to help feed our community and our families—it’s a privilege and a joy.

This country we live in has lost much of its sense of community. We don’t know our neighbors and we no longer gather in village squares. But farmers’ markets are places where community building starts anew. We know our customers, and we feel that they know us. The farmers’ market is our village square, a place where we can all gather together, share in food, and watch the seasons roll by. It could seem like the marketplace is first and foremost a place of commerce, where we come to buy food to sustain our bodies, but my soul ends up being quite nourished as well.

So thank you for being a part of our community, for taking joy in the beautiful food we have to offer, and we hope to see you at the Corvallis Indoor Winter Market. (We will be at market this Wednesday for all of your last minute Thanksgiving needs.)

Here are the recipes we sampled up on Saturday, the last recipes that I’ll be posting until April. This has been GTF’s first year offering this recipe service to its customer base, and I have learned a lot throughout the season. Thank you for your support, thank you for reading, and stick around next year for our second season devoted to food education. Happy Thanksgiving everyone!

  • Kabocha Squash with Peacock Kale
  • Delicata Squash with Chocolate Poblanos
  • Parsnip Fries with Watercress Salad

Kabocha Squash with Peacock Kale (November 12th post)

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Kabocha is a dry yet intensely flavorful squash, with the sweet and savory flavor similar to a roasted chestnut. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges.img_3233-2

  • INGREDIENTS:20161113_113149
    • ½ kabocha squash, sliced thin
    • 2 large shallots, finely chopped
    • ½ head elephant garlic (Goodfoot Farm)
    • ½ bu. peacock kale
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial at right, and set aside.
    • Finely chop your shallots.
    • Heat a pan of olive oil up to medium-high temp and add in the shallots, letting cook 2-4 minutes.
    • Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.
    • Finely chop elephant garlic and add into the pan, continuing to cook uncovered another 2-3 minutes.
    • Finely chop up ½ bunch of Peacock kale and add it into the pan along with 2-3 pinches of salt, stirring around to distribute evenly. Let cook another 2-3 minutes until done to taste, but before the kabocha turns to mush! It’s a race against time, but it’ll always turn out delicious.

Delicata Squash with Chocolate Poblanos (November 5th post)

In this climate, we generally eat poblanos when they’re still green, which is okay because they actually have a great flavor before they color up, unlike green bell peppers. Usually poblanos don’t enter their “chocolate phase” of red-fleshed ripeness before it freezes, but as we have yet to have a freeze we now get to enjoy the illusive “chocolate” poblano. Of course they don’t actually taste like chocolate, but they do develop a flavor similar to a chipotle or mole pepper.img_3236-2

  • INGREDIENTS:
    • 1 delicata squash, sliced into half-moons
    • 3-4 poblano peppers, sliced thinly
    • 1-2 large shallots, chopped finely
    • 1/2 head elephant garlic, chopped finely (Goodfoot Farm)
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Cut the ends off your delicata squash to make a flat surface, then stand it on end and slice it in half lengthwise. Use a spoon to remove the seeds. Make thin half-moon slices down the delicata. Set aside.
    • Finely chop the shallots and elephant garlic.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in the sliced delicata and let cook covered about 4-6 minutes.
    • Chop the poblanos in half and rip out the seeds and stem (make sure to wash your hands after touching the spicy seeds). Chop each half into thin slices.
    • Add the poblanos, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
    • Let cook a couple more minutes to desired softness. Add more salt to taste, and enjoy! Customers last year said this dish was a hit at Thanksgiving. Personally, I love to eat it for breakfast with hot sauce, melted cheese, and a fried egg on top.

Parsnip Fries with Watercress Salad (May 1st post)pan-fried-parsnips-with-spinach-salad-half-size-1000-pixels-wide

The photo at right shows parsnip fries with spinach salad, which is what I made in May the first time I posted this recipe. This week I used watercress instead of spinach, as seen in the photo below. Watercress is a very delicate green, with a mild arugula-like flavor.

  • INGREDIENTS:
    • 1-2 large parsnips, sliced in thin strips
    • 2 bu. watercress
    • 2 medium shallots, minced
    • Balsamic vinegar
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Coat the bottom of the pan in oil, liberally. Place one parsnip strip in the oil, and once it starts sizzling, add enough parsnips to coat the bottom of the pan in a roughly single layer (you may have to do two rounds to fry up a whole plate).
    • Stir every couple minutes to prevent sticking. After about 7-10 minutes, many of the parsnips will turn golden brown img_3239-2on the edges. This is a good sign that they are done.
    • Fish the parsnip fries out of the pan with tongs, allowing most of the oil to drip off before placing them in a bowl. Sprinkle them with salt immediately. This is the magic secret. If you salt the parsnips while they’re in the oil, they will release water and become mushy rather than crispy. Set aside and munch as you work on the salad.
    • In a large bowl, mix together minced shallots, 2-3 pinches of salt, ~1/8 cup balsamic vinegar and ~1/4 cup olive oil. I do a rough 1:2 vinegar to oil ratio, though I don’t actually measure. Mash the shallots with the back of a spoon to release their juicy flavors into the dressing—you’ll instantly be able to smell the difference this makes.
    • Chop up your watercress and toss in the vinaigrette. Taste a leaf. If you think it needs more balsamic, add some more. The vinegar will make the leaves become more and more tender over time, so the longer your plate sits the more delectable it will be!
    • Serve together for a wonderful combination of crispy salty parsnips and mildly spicy watercress salad.
img_3242-3
Vegetables are just too much fun! Here is our kooky Corvallis crew from Saturday, though many lovely people who worked with us throughout the season are not in this photo. See y’all in January!

November 12th Market Recipes ft. Fioretto Cauliflower

A big thanks to everyone who made it down to market this week! Our Corvallis and Beaverton outdoor markets will only have one more Saturday left in the season until next spring, so make sure to take advantage before winter. Being in customer service at a farmers’ market in Oregon has been heavy this past week to say the least. I hope we can all seek comfort in the bounty of our local farms, sharing good food with our friends and family. We are perennial, and even if we lose our leaves, the frost will not be fatal. Here are some cozy fall recipes to warm you up, straight from our sample station at the Corvallis Farmers’ Market.img_3162-2

  • Braised Fioretto Cauliflower
  • Kabocha Squash with Medusa Red Kale
  • Celeriac with Lacinato Black Kale

*Note: Any time that you find your sauté pan dry in the middle of the cooking process, add more oil! Fats get a bad rap these days, but being liberal with olive oil in a vegetable sauté probably never harmed anyone.

Braised Fioretto Cauliflower

Broccoli has a well-known cousin named broccoli raab, a non-heading variety with its own unique flavor and texture. Cauliflower turns out to have a cousin of its own called Fioretto Cauliflower Sticks. At first glance, they sort of look like broccoli raab that’s been sitting around one too many weeks, but do not be perturbed by their pale color. img_3187-3-700-pixels-wideToday was my first day tasting these conspicuous florets, and I was surprised how delicious they were. They have a much sweeter taste than cauliflower, with a smooth, fresh texture. Though I ended up sautéing them at market, I firmly believe they are destined for the grill!

  • INGREDIENTS:
    • 2 bu. Fioretto cauliflower sticks
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Chop off the very bottom of the cauliflower sticks while they’re still in a bunch. Then, slice the larger sprigs lengthwise and keep the smaller sprigs as is.
    • Heat up olive oil in your pan to medium high. Add in the cauliflower sticks, and let cook covered 2-3 minutes.
    • Remove lid, add in a pinch or two of salt, and continue to cook uncovered until tender another 2-5 minutes, depending on desired crispness.
    • Serve as is, just like asparagus!

Kabocha Squash with Medusa Red Kaleimg_3184-2

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Kabocha is a dry yet intensely flavorful squash, with the sweet and savory flavor similar to a roasted chestnut. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges.20161113_113149

  • INGREDIENTS:
    • ½ Kabocha squash, sliced thin
    • 2 large shallots, finely chopped
    • ½ head garlic (Goodfoot Farm)
    • ½ bu. Medusa red kale
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial at right, and set aside.
    • Finely chop your shallots.
    • Heat a pan of olive oil up to medium-high temp and add in the shallots, letting cook 2-4 minutes.
    • Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.
    • Finely chop garlic and add into the pan, continuing to cook uncovered another 2-3 minutes.
    • Finely chop up ½ bunch of Medusa red kale and add it into the pan along with 2-3 pinches of salt, stirring around to distribute evenly. Let cook another 2-3 minutes until done to taste, but before the kabocha turns to mush! It’s a race against time, but it’ll always turn out delicious.

Celeriac with Lacinato Black Kaleimg_3191-2

I fondly refer to celeriac as “instant chicken soup,” as celery is a common ingredient in chicken soup and celeriac tastes like a savory version of celery. And let’s get real, nobody walks up to a celeriac and says, “oh boy, does that look delicious,” unless they’re being sarcastic. But if you can make it past their gnarly exterior, you will make your way to a wonderfully sweet and savory treasure.20161113_113253

  • INGREDIENTS:
    • 1 celeriac (celery root), sliced thin
    • 1 bu. Lacinato black kale
    • 2 large shallots
    • ½ head garlic (Goodfoot Farm)
    • Olive oil
    • Salt
  • DIRECTIONS:
    • To cut into a celeriac, I first slice off the top and then set it flat-side-down on the cutting board. Then, I take my knife and carefully shave off the skin, including all the gnarled root hairs. You’re left with a chunk of soft white root, which you can then cut into thin slices, as seen in the chopping tutorial at right. Set aside.
    • Finely chop your shallots.
    • Heat a pan of olive oil up to medium-high temp and add in the shallots, letting cook 2-4 minutes.
    • Add in the celeriac slices and stir around. Let cook covered 2-3 minutes.
    • Finely chop garlic and add into the pan, continuing to cook uncovered another 2-3 minutes.
    • Finely chop up ½ bunch of Lacinato black kale and add it into the pan along with 2-3 pinches of salt, stirring around to distribute evenly. Let cook another 2-3 minutes until done to taste.
    • This sauté is delicious on its own, and on occasion when I accidentally overcook the celeriac and it becomes mushy, I’ll just puree the whole thing with cream to make a quick hearty soup with amazing flavor.

 

2016 CSA – Week 18: After the Harvest

csa-week-18-graphic

CSA Newsletter – Week 18


After the Harvest

I said my goodbyes to a house of heirloom tomatoes as I helped clear it out for the next planting. It is another reminder of the changing seasons and another reminder that a farmer’s work is never done!

When we harvest many of our crops, such as beets, turnips, potatoes, more often than not, the whole plant is harvested and the field is pretty much cleared and ready to be turned over to the next crop in the rotation. Sometimes, we add an amendment or two and then we turn over the soil and prep it to receive the next planting.

However, some crops require more work before the ground is ready for the next planting. Crops such as tomatoes, eggplant, and cucumbers that are harvested continuously often require trellising infrastructure. Once the crop is done producing, the plant matter, up to 10 ft. tall, must be uprooted and hauled away. This can be a messy job as there are inevitably some rotting vegetables in the houses as well. The trellising setup must be dis-assembled and any drip irrigation must be removed. Only then can the soil be prepared for the next planting.

It’s a lot of work but I think that we can agree that the delicious results are worth the extra effort!

 

Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Huckleberry Gold Potatoes ($3.00) – Beautiful purple potatoes with yellow flesh that is creamy and buttery. Great as mashed potatoes, roasted, or baked.

☐  Scarlet Kabocha Squash ($4.50)

☐  1 lb Sunchokes ($4.00) – These knobby tubers caramelize beautifully when roasted. See recipe.

☐  Bok Choy ($3.00) – This beautiful, Asian vegetable is delicious in stir-fries and soups.

☐  2 Colored Peppers ($1.25)

☐  1 Bunch Colored Carrots ($3.50)- This bunch of carrots not only beautiful but they are just as delicious as they look!

   Romanesco ($6.25) – This fractal vegetable is beautiful and delicious! It is in the brassica family and is related to broccoli and cauliflower. Blanch it in boiling water and then shock it under cold water or in an ice bath. Us it in stir-fries, salads, or grill it!

☐  1 Dried Sweet Onion ($0.75)- Sweet onions don’t store as well as other varieties. It is delicious raw in salad, sautéed with greens, or in soup. 

  1 Dried Red Onion ($0.75)

☐  3 Roma Tomatoes ($3.00) – These tomatoes are great for sauce, soups, or roasting. They have firm flesh and are less juicy which lends itself to cooking but they are also delicious in salsa. If you want to save them for soups or sauces for winter, you can freeze the tomatoes whole.

 Box Market Value: $32.00

 

Recipes

Creamy Kabocha Squash Polenta

 I tend to roast squash and eat with a little butter and salt, but if you wanted to incorporate it in a dish, polenta is a perfect base.

 Ingredients

  • 1 Kabocha Squash
  • ½ cup cream
  • 2 cups polenta
  • 2 oz parmesan, grated
  • ¼ tsp nutmeg
  1. Remove stem from squash. Halve, scoop seeds, and bake face down in 1/2″ water at 400 F until tender, 20-30 minutes. Allow to sit for about 10 minutes. Scoop flesh into bowl with an immersion blender or blender. Add the cream and blend to get a thick and very smooth purée. Season with salt.
  2. Bring 3 cups water to a boil with 1 t salt. Stir in polenta and stir until your arm wants to fall off – about 30 minutes. Try to stir as much as possible as it makes it creamier. At around the 20-minute mark, stir in the kabocha and cheese. Season with nutmeg and white pepper and salt to taste.

Read More: Food52

 

Roasted Sunchokes

This knobby tuber caramelizes wonderfully when roasted.

Ingredients

  • 1 lb Sunchokes, scrubbed
  • ½ tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped Italian or curled parsley (optional)

Instructions

  1. Preheat oven to 450 degrees
  2. Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
  3. Toss in a medium sized bowl with olive oil, salt and pepper until coated
  4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
  5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

Read More: OliveandHerb

 

Sautéed Romanesco with Garlic

Any fresh vegetable sautéed is bound to be delicious. I find that with most things, getting them a little color or even char greatly enhances their flavor and texture. In addition to sautéed garlic, try incorporating caramelized onions or shallots into this recipe.

Ingredients

  •  1 head of Broccoli Romanesco, cut into bite size pieces
  • 1 tbs olive oil
  • 1 good pinch of salt
  • 2 cloves of garlic, pressed and mixed with 1 tbs water
  • Parmesan or Romano cheese to taste

  Directions

  1. Bring some well-salted water to a boil.
  2. Cook the Romanesco pieces until just tender, about 3 or 4 minutes
  3. Drain the broccoli pieces and run under cold water until they are cool.
  4. Heat the oil in a pan until it is a hot and begins to shimmer
  5. Add the garlic and for 30 seconds. It should start to smell good and garlicky.
  6. Now add the Romanesco and a pinch of salt and sauté for 2-3 minutes.
  7. Grate cheese over warm Romanesco and enjoy!