Lunch Menu: Week of August 15, 2017

Fresh orrechiette with summer squash, cherry tomatoes, herbed ricotta and hazelnuts


chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled corn soup, served with bread   5

blush potato and leek soup, served with bread   5

mixed greens with balsamic    6.5

goat cheese and roasted pepper crostini   4

GTF salad – tomatoes, caramelized shallots, croutons, and a lemon-cherry tomato vinaigrette 9.5



Pizze Rosse

garlic and basil    13

bacon and bleu cheese    13

anaheim peppers, roasted onions  13




Pizze Bianche

kalamata and chard  13

zukes, cherry tomato, goat cheese  13


add an egg or anchovies   1



fresh orrechiette with summer squash, cherry tomatoes, herbed ricotta and hazelnuts   13

shrimp-n-grits with sweet corn, roasted shishito peppers, garlic and tomatoes   14

grilled quails on german potato salad with green beans   12

GTF burger on a brioche bun with bacon, pickle, tomato, mustard aioli,* and a mixed salad  12

Dinner Menu: August 10-12, 2017


chad fell’s bread & marinated olives  5

roasted bone marrow, gremolata, crostini  7

country pork terrine, seasonal accompaniments  9

baked local chevre, roasted onions, garlic, pears and crostini  9

mixed greens, balsamic vinaigrette  6.5

GTF salad, sweet corn,  green beans, cucumber, tomato, toasted hazelnuts, buttermilk dill dressing  9.5

chilled beet soup, feta, mint  6


Pizze Rosse

garlic, basil   13

bacon &caramel onion 13

anaheim pepper & potato  13


Pizze Bianche

ham & leek   13

kale, tomato & kalamata  13


add an egg or anchovies 1


Summer Risotto with grilled Barbaraella eggplant, tomato, leek, chard, chermoula, corn butter 19

Chinook Salmon with pesto couscous, tomato, corn, purslane, meyer lemon buerre blanc   22

Grilled Flank Steak with buttermilk mashed potato, mushroom, green bean & hazelnut, horseradish aioli     23

GTF Chicken Breast with polenta, carrot, fennel, chard, blueberry gastrique   21

Braised Pork Ragu with fettuccini, eggplant, mushroom, carrot, kale, poblano puree    20


To Finish

Strawberry Pear Crisp with ice cream  8

Carrot Cantelope Sorbet  7

Layered Chocolate Mousse with blackberry sauce   7

CSA 2017 – Week 9: From Seed to Table – The Story

CSA Newsletter – Week 9

From Seed to Table – The Story 

This week you have some specialty varieties in your box, such as Masquerade potatoes and Jimmy Nardello sweet peppers. It’s common to think that peppers are one vegetable, tomatoes are another, and so on, but in reality a term as general as the word “pepper” represents thousands of distinctly different varieties, and each has its own story.

Jimmy Nardello was one of 11 children from an Italian family, and was the only one of his siblings to inherit his mother’s love of peppers. Though he was the first in the family to be born in America, he built terraces in Naugatuck, Connecticut just as his family had built on the hillsides in Italy for generations. There he continued saving seeds and breeding his favorite peppers until the end of his days.

Until recently in human history, every family saved their own seeds to plant again every year, and so every family had its own unique line of plant varieties. The diversity in colors and flavors was like patchwork across the lands, and each person was able to use their own varieties as currency. The Nardello’s were just one of millions of families who had their own beloved varieties, but their seed happened to make it all the way to farmers markets in the United States, and their peppers are now loved by all.

Before Jimmy Nardello died in the eighties he donated his pepper seeds to the Seed Savers Exchange, who have been stewards of the pepper for nearly forty years. Despite their popularity, Jimmy Nardello peppers are still listed on the vegetable version of the endangered species list by the US Ark of Taste.

The Seed Savers Exchange’s goal is to collect, grow, and share heirloom seeds, keeping genetic diversity alive and food property rights in the public domain. Seeds have always belonged to the people, not to corporate stake-holders, and because of organizations like SSE hopefully they can stay that way.

So the next time you’re getting ready to cook up some vegetables, take a moment to appreciate that each one has a history as rich as your own family’s. Share a meal with your loved ones and know that the food you’re enjoying is only there because of the thousands of years of shared seeds and shared meals that came before us. Have a great week everyone!

Laura Bennett,

Table of Box Contents

  • Poblano Pepper—Poblano peppers are one of the tastiest peppers on the planet. Their seeds are spicy, but once removed their flesh has a hint of heat with a full, mole-like flavor.
  • Fresh Sweet Corn
  • Jimmy Nardello—quite a nice fellow! Jimmies are a very sweet and flavorful specialty pepper, great added into a sauté or eaten raw like an Italian pepper.
  • Eggplant—Although eggplant can be tricky to cook at times, it can also be a perfect meat substitute when done right.
  • Masquerade Potatoes—These are gorgeous purple potatoes with yellow spots surrounding the eyes, as well as a buttery yellow flesh similar to Nicolas.
  • Bunched Carrots—Sweet roots perfect for raw munching or savory roasting; try adding the greens into a stock or bone broth for an amazing flavor.
  • Red Onion—Red onions have a crisp texture, with more of an acidic bite than sweet flavor; great for using raw in salads.
  • Sweet OnionThe high sugar content makes these perfect for caramelizing in a sauté.
  • Cucumbers
  • Summer Squash
  • Lettuce
  • Tomatoes
  • Cherry Tomatoes



Poblanos & Potatoes w/ Fried Eggs

Author LB original recipe


  • ½ sweet onion chopped finely
  • 3-5 potatoes: slice each potato in half then slice in half again before making thin slices down the length of the potato (thin slices are the goal)
  • 1-3 poblano peppers roughly chopped
  • 1 Jimmy Nardello sliced into discs (it’ll brighten up the dish visually and in flavor!)
  • 1 head garlic chopped finely
  • Olive oil
  • Salt
  • Eggs fried
  • Optional: cheese of some kind


  1. I like to chop everything in this dish before I even turn on the pan, because the timing needs to be right so that the potatoes and peppers finish at the same time. I often have trouble burning potatoes when cooking them with other vegetables, but I’ve found a little trick that takes away most of that risk. After you chop your potatoes thinly, spread them out on the cutting board and place a cloth or paper towel over them. Press down on the potatoes to remove as much water from them as you can. It makes a big difference! (And it works perfectly for hash browns.)

  2. Note that the poblano seeds are often very spicy, so you’ll want to wash your hands well after removing them. 

  3. Coat the bottom of the pan in olive oil and heat it up to medium high temperature; if a piece of onion sizzles in the oil it’s up to temp.

  4. Add in the onions and let cook about 2 minutes.

  5. Add in the poblanos next, as they will take longer to cook than the thinly sliced potatoes. Cover and let cook 7-10 minutes.

  6. The peppers should be about halfway done at this point; add in the potatoes and the garlic and let cook with the lid on another 5 minutes.

  7. Remove the lid and add in 3-4 pinches of salt; stir. Let cook another 2-5 minutes with the lid off until the veggies are done to your satisfaction. I usually take out a sample to taste before deciding when a dish is done.

  8. I always make this dish for breakfast, and on top I always add cheese, fried eggs, and hot sauce to tie everything together, and I highly recommend it. I even freeze bags of raw poblano slices so that I can make this all winter long. You can throw frozen raw peppers straight into the frying pan in the morning and have a delicious warm, summery breakfast in the middle of winter.


Tasty Eggplant Filling

Stuff some tortellini with it (which is what I did yesterday and highly recommend), or stuff squash or a pepper with it, or just straight up put it on top of pasta or roasted veggies, it’s good everywhere.
Author LB original recipe


  • 1 sweet onion chopped finely
  • 1 head garlic chopped finely
  • 1 eggplant diced finely
  • ½ cup walnuts chopped finely
  • 1/3 bunch basil finely chopped.
  • Olive oil
  • Salt & pepper
  • 1 cup soft cheese chevre is great!


  1. Finely chop your onion and garlic and add them into a sauté pan once your oil is up to temp. Cook slow and low to draw out sugars and deeper flavors.
  2. Meanwhile, mince up your eggplant. I do it by chopping it into discs and then stack the discs in little piles to slice into matchsticks, then I finally mince them up. Add the eggplant into the pan as soon as you’re done chopping.
  3. Let cook another 5-8 minutes, finally adding the basil, walnuts, salt, and pepper. After stirring around to combine flavors thoroughly for a minute or two, turn off the pan.
  4. Add in the hefty dollop of chevre and stir around to mix evenly, and you’ve got yourself a tasty filling.

Dinner Menu: August 3-5, 2017


chad fell’s bread & marinated olives   5

country pork terrine, seasonal accompaniments  9

baked local chevre, roasted onions, garlic, pears and crostini  9

mixed greens, balsamic vinaigrette  6.5

farmstand cobb, egg, duck, bacon, tomato, cucumber, blue cheese, red wine vinaigrette  8.5

GTF salad, roast shallot, string bean, pumpkin & sunflower seed, cucumber, orange, citrus herb dressing  9.5

carrot & ginger soup, chermoula  7

chilled beet soup, cardamom cream  7

Pizze Rosse

garlic & basil  12

bacon, bleu   13

anaheim pepper, cherry tomato  13


Pizze Bianche

ham, leek 13

zukes, kalamata, mushroom  13

-add an egg or anchovies  1




Potato Gnocchi with mushroom, tomato, squash, chard, corn nage  19

Chinook Salmon with quinoa, bacon, tomato, corn, purslane, caper brown butter  21.5

Braised Short Ribs with mashed potato, carrot, patty pan squash, red wine reduction, horseradish aioli  23

Duck Breast with creamy polenta, grilled radicchio, mushroom, strawberry balsamic reduction   22

Pork Loin with buttermilk spaetzli, eggplant, rainbow chard, mustard jus  21


To Finish

Grapefruit Mimosa Sorbet  7

Strawberry Ice Cream with shortbread stars  7

Almond-Hazelnut Brownie Tart  7

CSA 2017 – Week 8: Fermentation for the Soul

CSA Newsletter – Week 8

Fermentation for the Soul

This week I’m including a recipe for sauerkraut since you all have a cabbage in your box. In addition to writing these newsletters and coordinating our farmers markets, I also run fermentation here at the farm and am quite passionate about helping people incorporate more fermented foods into their lives. Many people love sauerkraut for its flavor and texture, however eating fermented products is so incredibly beneficial to your body and mind as well. I never ate fermented foods as a kid, and I’ve still been able to develop a taste for them and now even crave them, so it’s never too late!

As many of you know, we have bacteria and other microbes living in our gut that aid in our digestion of specific nutrients and minerals. These little creatures produce dopamine and serotonin, among other compounds, which travel to our brain and alter our moods. We all know that when we drink alcohol, the compounds within it travel to our brain and make us feel inebriated. What we don’t often realize, however, is that everything we consume does this, just often to a much less perceptible extent. So when we eat fermented foods, you might feel a little chiller, a little more upbeat, and maybe like you have more energy in your body.

Incorporating fermented foods into your diet is more important now than ever, as we are consuming many products that contain herbicides and pesticides. Even those of us who eat primarily organic are still absorbing these synthetic chemicals from the environment in other ways. Before they can be released, these chemicals must be classified as being non-toxic to mammals, but what is so important to note is that our bodies are made up of mostly non-mammalian cells. We are more bacteria than we are human, and all of those bacteria are what really keeps us in balance. Because these chemicals enter our body and kill the bacteria that keep us healthy, it has become imperative to foster their growth by eating fermented foods. The easiest way to do that is to experiment with your own ferments, so have fun and try it out!

Laura Bennett,

Table of Box Contents

  • Green Beans—Crockett is hands down the best variety of green beans we have yet to find.
  • Fresh Sweet Corn—Our first corn of the season is a bi-color variety called Temptation. Farmer John steamed us all up the first pick for lunch last week, and it was pure summer perfection!
  • Leeks—First dig of the season! Leeks can be used to replace any onion in any dish. They have a very mild, buttery onion-like flavor.
  • Bunched Carrots—Sweet roots perfect for raw munching or savory roasting; try adding the greens into a stock or bone broth for an amazing flavor.
  • Cabbage—At this time of year when most greens are wilting in the heat, it’s nice to have raw cabbage around to fill the need for something sweet, leafy, and crisp.
  • Moss Parsley—I love making pesto out of any herb I can lay my hands on. A parsley pesto is especially delicious; try a dollop on top of eggs or potatoes or pasta.
  • Superstar OnionThis white onion, also known as a Spanish onion, is low in sugars, high in acidity, and great for soups and roasts.
  • Garlic
  • Cucumbers
  • Summer Squash
  • 5 lbs Potatoes
  • Lettuce
  • Tomatoes



    Summer Pad Thai

    Normally I don’t like to repeat recipes, however green beans are SOOOOOO good in pad thai, I just couldn’t resist.


    Veggie Sauté

    • 1 lb Green Beans (de-stemmed and left long)
    • 1 bunch Moss Parsley (roots in sauté, leaves raw as garnish)
    • 1 bunch Leeks (1/2 in sauté, 1/2 raw as garnish)
    • 1/2 bunch Carrots, sliced long and thin
    • 1/2 head Garlic, roughly minced
    • 1 Zucchini, sliced long and thin
    • 1 Superstar Onion, sliced thin
    • Oil (I use coconut)
    • Fish Sauce, Tamari, Garlic, or whatever you'd like

    Pad Thai Sauce and Noodles

    • 2/3 cup Stock (pork, chicken, or veggie)
    • 6 tbsp Apple Cider Vinegar
    • 2 tbsp Lemon Juice
    • 6-8 tbsp Brown Sugar Sugar (it may sound strange, but you can substitute the sugar with strawberry jam and it’s delicious!)
    • 2 tbsp Fish Sauce
    • 2 tbsp Soy Sauce/Tamari (use 4 tbsp if you don't use fish sauce)
    • 1 tbsp Hot Sauce/Chili Oil
    • 1 cup Nut Butter (I use peanut or sunflower seed)
    • 8 oz Pad Thai Noodles (or if you have a spiralizer, you can make carrot and zucchini noodles!)


    1. Chop all your veggies up beforehand. With Pad Thai, I have found that taking care to slice things thin and long really affects the final product’s taste and beauty! Set aside.

    2. Put all sauce ingredients together in a pot (omit nut butter) and bring up to a simmer. Once it’s hot, add in your nut butter and stir around to dissolve into the sauce. You can control the thickness of the sauce depending on how much you add.

    3. Meanwhile, heat up some oil in a big pan and get your veggie stir fry going. First add in your sweet onion, and after a minute or two add in some tamari or soy sauce and let sauté another few minutes more.

    4. Then add your green beans, carrots, scallion, and zucchini. Let sauté about five minutes, stirring occasionally. Add a sprinkle of salt, and don’t let the veggies lose their fresh crunch!

    5. Boil some water and cook your noodles, careful not to overcook them. Drain noodles, mix into sauce to coat them.

    6. Plate noodles, put veggies on top, and garnish with raw cilantro and scallions. Enjoy!



    Easy Sauerkraut

    A head of cabbage goes a long way, so even if you make a slaw, and add some into your pad thai, you still may have half a head left over. Try making your own fresh summer kraut with whatever you have left! Try using the salt: cabbage ratio in this recipe, and always feel free to add other veggies in, like garlic and chilis.


    • 1 head Green Cabbage, shredded or sliced thinly
    • 1 tbsp Salt
    • 1 Clean Quart Jar
    • If you need extra brine (our cabbage this time of year should be plenty juicy) use 1 additional tbsp salt and 4 cups non-chlorinated water


    1. Shred up all your cabbage into a large bowl, sprinkle the salt and mix with your hands to incorporate evenly. 

    2. Let sit about 15 minutes to let the cabbage start releasing water (making its own brine). Then use your hands to firmly massage the cabbage to get the juices flowing. 

    3. Once you’re happy with your mashing dance, start packing the kraut into a jar, packing it down with a spoon to eliminate as many air bubbles as possible. 

    4. Leave about 1-2” headspace before closing up the jar, and let sit on your counter out of direct sunlight for at least a week. It’ll leak a bit, so put a tray underneath and burp the jar regularly. 

    5. Taste the kraut after a week and if you like the tang level, put it in the fridge and start eating! If you want it tangier, leave it out a while longer.

    Recipe Notes

    Jar Method – The Art of Fermentation by Sandor Katz.  “A jar filled with any raw food submerged under liquid will ferment… Many ferments, such as sauerkraut or cultured milks, do not require either oxygen or microbes from the air. These may be fermented in sealed jars. However, in many cases, if you seal a jar containing an active ferment, be aware that pressure may build from the production of CO2. You usually need to release pressure, or it can build to the point where jars explode. Leave the jar on the kitchen counter, where you will see it daily, gauge pressure by the bulging top, and release pressure by loosening the lid, as needed. Alternatively, you can place the lid loosely on the jar so that pressure will be released.”