Lunch Menu: Week of Sept. 25, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Shaved radicchio, apples, hazelnuts, and chevre with sherry tarragon vinaigrette  9-

Kale, roasted peppers, pecorino romano, and bread crumbs with lemon vinaigrette 9-

Braised beef, white bean and vegetable soup with fresh herbs and toasted baguette 7-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

Entrees

Roasted summer vegetables with roasted pepper romesco and pepitas 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and tonnato 16-

Roasted Deck Farms pork chop, potato puree, braised greens, roasted apples and caramelized pork jus 23-

Seared Newport albacore, roasted delicata squash, kale and scallions, with fermented chile and cilantro yogurt 22-

Braised Oregon Valley Beef ossobuco, creamy polenta, summer vegetables and gremolata 23-

Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-

 

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Summer squash, nardello and habinada peppers, roast garlic with basil pesto and feta 13-

Kohlrabi, caramelized onions, and fennel sausage with tomato sauce and mozzarella 14-

Delicata squash, fennel, and chevre with olive oil roast onion sauce and hazelnuts  14-

CSA 2018 – Week 16: Autumn AF

CSA Newsletter – Week 16


Autumn AF

Well this is certainly the most autumnal box yet! What a treat to have the sweet and buttery delicata squash, creamy and savory celeriac (otherwise known as celery root), crazy crisp kohlrabi, napa cabbage, kale, and a good grip of summer goodies still hanging on. This box might require you to think outside the box and try things that you’ve never had before, I hope that you have fun in the process!

We’ve been harvesting acres of winter squash by hand for the past couple of weeks. First, you wade out into the sea of withering sqush vines with your squad of fellow farmers and clip the sqush at their stems with loppers. We do this for hours and hours. Next, often the next day, we get ready to to pick them up. Some people pick up squash off the ground and toss it to others who are standing beside a large wooden bin as it moves slowly forward with the help of the tractor, and like this we keep going for more hours. It’s like tossing melons in the summer, only they’re not round and they have stabby stems to avoid catching. 😉

We let different varieties of winter squash cure after harvest for varying amounts of time, during which their flavors become fuller, both sweeter and more savory. We then have to wash the squash and hand dry each one with towels to get the soil off from when they were sitting on the ground. A big thanks to all the hands that made this squash possible—it’s the best crop we’ve had in a while!

Best, Laura Bennett

Table of Box Contents

  • Delicata!!!—This is what we’ve all been waiting for. Delicata is the most loved winter squash that we grow. It is particularly versatile, being incredibly sweet and easy to cut into various shapes. You can bake them as boats or roast them in stuffed halves. Slice them into half-moon shapes and sauté them with garlic and serve salted. No recipe needed!
  • Celeriac!!!—What is this strange looking knotty root you say? Celeriac (sell-airy-ack) is a cousin of celery that allocates its sugars and nutrients to the root rather than the shoot. It has a savory, celery-like, potato-like, chicken-soup-like flavor. It is amazing cooked and pureed with cream into a creamed celeriac soup. It is amazing diced sautéed with shallots and garlic in the morning and topped with fried eggs and chili oil, or cheese, or herbs or all of the above! It is amazing cut into 1” round steaks and seared like steaks. It’s my FAVORITE.
  • Kohlrabi!!—Broccoli is an enlarged flower, radish is an enlarged root, and kohlrabi is an enlarged stem crop. They sit on top of the soil in a way that no other vegetable grows. The flavor of this gem is like a sweet, turnip-like, broccoli-stem-like brassica flavor. Peel the skin, slice it up, and dip into hummus or grate into a slaw.
  • Napa Cabbage—Sweet & crisp with a kale-romaine flavor and texture; makes great slaw or kimchi.
  • Green Kale—first fall leaves are delicate and mild
  • Bunched Carrots—Getting sweeter as it gets colder!
  • Roma Tomatoes—the penultimate tomatoes
  • Sweet Bell Pepper
  • Red Italian Pepper
  • Nicola Potatoes
  • Yellow Storage Onions
  • Lettuce Surprise

Recipes

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Napa Cabbage Wedge Salad with Apples & Buttermilk Dressing

A fresh take on the classic wedge salad, with Napa cabbage, crisp apples, red onion, and a robust, creamy buttermilk Parmesan dressing.—Elizabeth Stark, adapted from https://food52.com/recipes/31357-napa-cabbage-wedge-salad-with-apples-and-buttermilk-dressing 

Ingredients

Buttermilk Parmesan Dreessing (or buy a dressing!)

  • 1 clove Garlic, smashed and minced
  • 1 tbsp Sherry Vinegar
  • 1 tsp Dijon Mustard
  • 1 pinch Salt
  • 2 tbsp Olive Oil
  • 2 tbsp Sour Cream
  • 2 tbsp Buttermilk
  • 2 tbsp Parmesan, finely crumbled or shredded

Napa Wedge Salad

  • 1 small head Napa cabbage
  • 1 small Red Onion (use sweet onion, no prob)
  • 2 Crisp Apples
  • Kohlrabi (slice thinly or grate)
  • 2 tbsp Parmesan, crumbled (plus extra)
  • 1 tbsp Chives, minced
  • 1 pinch Sea Salt, to taste
  • 1/4 tsp Fresh Ground Black Pepper

Instructions

  1. In a small mixing bowl, combine the garlic, sherry vinegar, Dijon, and sea salt with a fork. Whisking vigorously with the fork, drizzle in olive oil and then whisk in sour cream. When mixture is thick and creamy, slowly whisk in buttermilk. Finally, add the crumbled Parmesan, and whisk vigorously to combine.

  2. Chill dressing in the fridge while you prepare the salad.

  3. Keeping the core intact, slice Napa cabbage lengthwise into four equal quarters. Arrange on a large platter.

  4. Either with a mandolin or a sharp knife, carefully cut the red onion into paper thin slices. Core and cut apples into 1/8-inch thick slices. In a medium-sized bowl, toss apples and onions with a pinch of sea salt and a tablespoon of the prepared dressing.

  5. Tuck dressed onion and apple slices all around and between the leaves of the cabbage wedges. Drizzle the Napa wedges with most of the remaining dressing. Finish with chives, a pinch of sea salt, plenty of fresh ground black pepper, and scattered Parmesan.

 

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Roasted Celery Root & Carrots

From the Food Network: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-celery-root-and-carrots-recipe-1973889

Ingredients

  • 3 lbs Celery Root, peeled & ct into 1" chunks
  • 6 tbsp Extra-Virgin Olive Oil
  • 2 tbsp Fresh Thyme, chopped
  • 1 tsp Hot Paprika
  • Kosher Salt
  • 3 lbs Carrots, peeled and cut into 1" chunks
  • 2 tbsp Fresh Parsley, chopped
  • Serve with aioli or mayonnaise to dip into! You can add garlic and fresh herbs to mayonnaise to make it a little more interesting, but there's no shame in mayo.

Instructions

  1. Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.

  2. Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.

  3. Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.

  4. After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

Dinner Menu: Sept. 20-22, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

Shaved radicchio, apples, hazelnuts, and chevre with sherry-tarragon vinaigrette  9-

Kale, pickled peppers, pecorino romano, and bread crumbs with lemon vinaigrette 9-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-

Pork and Beef meatballs with roasted peppers and onions, tomato sauce, parmesan, and garlic breadcrumbs 10-


Entrees

Roasted summer vegetables with roasted pepper black bean puree and pepitas 16-      

Pappardelle pasta with leeks, roasted peppers, radicchio, pecorino and lemon cream  19-

Wood roasted GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde 20-

Braised Deck Farms pork belly, potato puree, braised greens, roasted apples and pork caramel 23-

Seared black cod, roasted delicata squash, kale and scallions, chile and cilantro yogurt 24-

Braised Oregon Valley Beef braised oxtails, creamy polenta, summer vegetables and gremolata 24-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13-


Dessert

Olive oil zucchini cake with butterscotch ice cream and toffee sauce   8-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa  sticks  7-

Plum and vanilla custard tart with sweet cream ice cream and plum sauce 8-

Scoop of daily ice cream with cookies   6

Lunch Menu: Week of Sept. 18-21, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Pork and Beef meatballs with roasted peppers and onions, tomato sauce, parmesan, and garlic breadcrumbs 10-

Shaved radicchio, apples, hazelnuts, and chevre with sherry tarragon vinaigrette  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

 Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and toasted baguette 6-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-


Entrees

Roasted summer vegetables with black bean roasted pepper puree and pepitas 16-

Chinook Salmon cakes with mixed greens salad, farm pickles and tonnato 16-

Seared Chinook salmon with grilled little gem lettuce, broccoli, cherry tomatoes, herb yogurt and toasted almonds  23-

Deck Farms pork chop with braised greens, potato puree, poached apples and pork caramel 20-

Grilled striploin steak with roasted potatoes, summer vegetables, and roasted pepper aioli 22-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13


Dessert

Olive oil zucchini cake with butterscotch ice cream and toffee sauce   8-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Scoop of daily ice cream with cookies   6

CSA 2018 – Week 15: Keeping it Simple

CSA Newsletter – Week 15


Keeping it Simple

We all know by now that this modern world we live in is becoming faster and more complicated by the day, and it’s hard to not get caught up in it. It’s easy to become obsessed with perfection—the perfect response to an email, the perfect caption for your Instagram photo, the perfect meal to serve to impress your friends with. Whatever it is, it’s all too easy to let yourself get anxious about these things, as if life could possibly be less amazing just because you couldn’t find that one exotic ingredient for a dish you’re preparing for a dinner party.

I’m someone who falls into these modern-day traps regularly, so I find myself seeking out simplicity in order to balance myself out. One way that I like to rebell against productivity and content obsession is to make super simple food that doesn’t look particularly “pretty.” I love to stir fry onions and carrots together with tamari and eat it with fresh cilantro on top and nothing else. It’s a plate of brown mush and I love it. Sometimes for dinner I’ll just have roasted potatoes with butter with sauteed cabbage on the side. Simple. Maybe it’s a little burnt. Maybe it’s not salted properly. Who cares. We all do simple random little things when we’re in a rush or just don’t want to put in the time, but we rarely value those simple things as much as I think they deserve.

This life is too short to not enjoy even the simplest of things to the fullest. A baked potato with salt and butter is a beautiful thing. Slices of cucumber dipped into ranch (that’s right, ranch, not some artisanal aioli) is a beautiful thing. Staring blankly out the window while you pick at your teeth is a fine way to spend a few moments, or more. Respect!

Looked at another way, the complex things in this world that impress us so much are actually quite simple. And the simple things that we often shrug off are actually incredibly complex. It’s all perspective. So we might as well enjoy the beauty in things whichever way we happen to see them in the moment.

Best, Laura Bennett


Table of Box Contents

  • Purple Carrots—tis the season of roasted roots! I love roasting carrots whole, but roasting purple carrots whole is next level beautiful.
  • Red Shallot—don’t forget, shallots are a cross between garlic and onions, which is why their flavor is so much more potent than a regular onion, and why you can see shallots trying to clove up, growing in funny shapes. Use like an onion in any dish.
  • Sweet Corn
  • Purple Cabbage—In my opinion, purple cabbage is one of the most beautiful vegetables that we grow. Sure, from the outside it’s just a heavy purple ball. But slice that thing in half and boom! You’ve got a striking piece of art created from the folds of deep purple and bright white leaves. Plus it’s super-duper sweet! 😉
  • Swiss Chard—the oxalic nature of chard lends it to have somewhat of a mouth-drying effect when eaten raw. To combat this, I love to lightly braise chard with butter and garlic.
  • Pepper Party!
    • Sweet Orange Bell
    • Sweet Red Italian
    • Red Jalapeno
  • Nicola Potatoes
  • Persian Cucumbers
  • Yellow Storage Onions
  • Fresh Dill
  • Lettuce Surprise
  • Cherry Tomatoes

Recipes

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Cabbage Confetti Quinoa

“When my friend Kyra feels under the weather, her husband, Jason, whips up a batch of quinoa and cabbage as ‘comfort food’ to speed her healing (much more healthful than my comfort food, tapioca pudding). If you can, start with chilled cooked quinoa—leftovers from the fridge are perfect—since freshly cooked quinoa is a bit too moist here. Otherwise, cook a batch of quinoa and let it cool before adding it to the pan. This dish tastes amazing with just the vegetables and spices, too, so you can skip the quinoa altogether and enjoy the colorful ‘confetti’ by itself.” 

—Adapted from Laura Russell’s book on Brassicas.

Ingredients

  • 1/2 Small Head Red Cabbage
  • 2 tbsp Butter/Vegetable Oil
  • 2 large cloves Garlic, Minced
  • 1 tbsp Fresh Ginger, peeled and minced
  • 1 Sweet Bell Pepper, diced
  • 1/2 tsp Ground Turmeric (or fresh!)
  • Salt
  • 2 cups White Quinoa, cooked

Instructions

  1. To chop the cabbage, cut out the core with the tip of a knife and place the cabbage cut side down. Cut into about ¼-inch-thick slices, rotate the slices 90 degrees, and cut across the slices to create roughly ¼-inch pieces. You should have about 4 cups.

  2. Put the butter, garlic, and ginger in a large (12 inches or wider), deep frying pan over medium-high heat. When the garlic and ginger start to sizzle, add the bell pepper and cook, stir it occasionally, for about 3 minutes, until starting to soften. Add the cabbage, turmeric, and a pinch or two of salt and cook, stirring frequently, for about 3 minutes, until the cabbage wilts. (The cabbage is perfectly delicious at this point. If you like skip the quinoa and eat the dish now.)

  3. Stir in the quinoa and another pinch or two of salt. Cook, stirring frequently, for about 2 minutes more, until hot. Taste and add additional salt if needed. Serve hot or at room temperature.

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Crispy, Buttery Smashed Potatoes

“Joe Rossi… and his daughter Gabrielle co-manage Rossi Farms, where they grow eighteen varieties of handpicked heirloom potatoes. The power of potatoes to satisfy deeply and completely should not be underestimated. The essence of this humble ingredient is most successfully captured with the simplest of preparations. Here, high heat, butter, and herbs transform fingerling potatoes into a crunchy, wildly addictive cross between a French fry and a baked potato.”

—Recipe adapted from Gabrielle Rossi of Rossi Farms, from the Portland Farmers Market Cookbook

Ingredients

  • 2 lb Potatoes, unpeeled
  • Salt & Pepper
  • 2-3 tbsp Olive Oil
  • 4 tbsp Butter, melted
  • 1 tsp Garlic, finely minced
  • 2 tsp finely chopped Herbs, such as Rosemary, Thyme, Parsley, Chives, or a combination

Instructions

  1. Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt the water and bring it to a boil over high heat. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.

  2. Preheat the oven to 425°F.

  3. Lightly coat a baking sheet with oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape. Brush the potatoes generously with 2 tablespoons of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes. And the garlic and herbs to the remaining 2 tablespoons butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8 to 10 minutes more.