Chef JC and the kitchen crew kicked off the official 2012 farm stand dinner series with a bang. It’s obvious that there’s a whole lot of energy and enthusiasm in the kitchen, and everyone is working hard to bring the best food and the best experiences to our dinner guests. We will continue to serve dinners every Thursday and Friday night from 5:30 until 9:00. Reservations are strongly recommended, especially if you’d like to dine before 8:00.
The Menu (The dinner menu changes every serving day, so this is just one example of what you can expect.)
trio of little salads
trippa stufata e gratinata
crostini of olive/peppers/goat cheese
GTF greens/pear/goat cheese/red wine dressing
pork belly/shallot/heirloom potato
The winter/spring season at the farmstand is off to a great start. Lots of folks are coming in for veggies, pastries, coffee, and meals. Here are a few photos taken Thursday, March 8.
country pâte and liverwurst with cornichon and whole grain mustardmixed greens with balsamic vinaigretteGTF salad with beets, blue cheese, almonds, and a sweet chili vinaigrettepotato and leek soup with artisan breadvegetable barley and ham soup with artisan bread
agnolotti with shrimp, sorrel, and goat cheese
smoked pork sausage over braised cabbage
creamy polenta with vegetables and poached egg
fish stew of clams, mussels, and rockfish
This is Ana Patty (and yes, everyone calls her ‘Ana Patty’), the brains and hands behind all the pastries and sweets that come from the farmstand kitchen. She’s a master of dough and batter.
The cool winter months are a time of preparation at the Gathering Together Farmstand. While much of the vegetable and on-farm food preservation occurred in November, the start of the new year brings a second phase to the GTF kitchen: butchery.
Less than a mile from GTF, Mosaic Farms grows and produces some of the nation’s finest heritage breed hogs. Using hand-mixed feed, sustainable land management, and so much love, owner/operator Chris Hansen has grown Mosaic steadily over the last two years. He is one of a cadre of young farmers in the region who is putting his own stamp on agriculture through his hard work, smart business practices and full bore commitment to the welfare of his animals. Last week, Hansen personally delivered a whole hog, packed in ice in the back of his station wagon, to the GTF kitchen.
Breaking down the animal took several hours as chef, JC, worked to prepare meat for copa, bacon, salumi and fresh cuts. Of the 200-plus pound whole animal, less than four pounds was determined unusable.
For a gallery of images from the break-down, visit our Flickr photo set, here. A warning: we believe people should know what their food looks like at all stages, however some of the images are graphic.