Lunch Menu: March 16-17, 2017

Antipasti

chad fell’s bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/grana padano/ balsamic vinaigrette  5

chevre/red pearl onions & honey/crusty bread  7

sweet corn and leek sfromato/watercress salad 8

GTF salad/roasted beets/hazelnuts/apples/chevre/balsamic vinaigrette 8

country pork terrine/cherry chutney/pickled onions 9.5

Pizze Rosse

garlic/basil  9.5

roasted jalapeno/proscuitto/emmental 10.5

potato/bacon   10.5

 

Pizze Bianche

tarragon/goat cheese   10.5

egg/caper/leek    10.5

sausage/kalamata olive 10.5

 

 

Secondi

Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, orca bean and kale soup with meyer lemon and caper relish 11

Pork belly, polenta, celery root slaw, cherry relish 11

Lunch Menu: Week of March 9, 2017

Time for: Rain, Roots & Sharing

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Albacore tuna, orca beans, kale soup with meyer lemon and caper relish

Antipasti

bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/beets/grana padano/ hazelnuts/balsamic vinaigrette  5

chevre/cipollinis & honey/crostini  6

sweet corn and leek sfromato/watercress salad 8

country pork terrine/chutney chutney/pickled onions 9.5

 

 

 

Pizze Rosse

garlic/basil  9.5

pablano pepper/proscuitto   10.5

portobello mushroom/bacon   10.5

 

Pizze Bianche

anchovy/potato/onion   10.5

bacon/caper/leek    10.5

kale/kalamata olive 10.5

 

 

Secondi

Chicken fricassee of green cabbage, garlic, chickpeas, and kumquats 11

Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, orca beans, kale soup with meyer lemon and caper relish 11

Braised short ribs, cabbage and celery root slaw, soft polenta 12

Lunch Menu: Week of March 2, 2017

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Testukabuto squash soup, crostini, prosciutto

Antipasti

Testukabuto squash soup, crostini, prosciutto 4.0

Farm greens, roasted beets, hazelnuts, balsamic, parmesan 6.0

House bread, marinated kalamata olives & roasted garlic 5.0

Sweet corn and leek sformato, watercress salad 7.0

Honey glazed cipollini onions, herbed buttermilk chevre, toasted baguette 8.0

Country pork terrine, pickled onions, bread 9.0

 

Secondi

Braised oxtail, cabbage and celery root slaw, soft polenta 12

Jerusalem artichoke, parsnip, & leek agnolotti with watercress pesto 10.5

Albacore tuna, orca beans, kale soup with meyer lemon and caper relish 11

Chicken fricassee of green cabbage, garlic, chickpeas, and kumquats 10

2017 Valentine’s Dinner Menu

To whet your appetite for our upcoming Valentine’s Dinners, we’re giving you a sneak preview of the menu, brought to you by our new chef Aaron Evans.

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These are the five courses:

 1) Crown Pumpkin Squash Bisque, Fried prosciutto, Watercress Oil

 2) Grilled Oregon Albacore Tuna, Meyer Lemon Beurre Blanc, Pickled Red Cabbage and Grey Shallots, Brown Rice Pilaf

 3) Leek and Parsnip Agnolotti, Roasted Jerusalem Artichokes, Watercress, Parmesan 

 4) Lamb Osso Buco braised with Cinnamon and Onions, Garlic Roasted Amarosa Potatoes, Mint Jus

 5) Choose one: Chocolate Torte, Red Beets and Berry Sauce, or 

 Semifreddo (waiting on local fruit availability – most likely Candied Kumquats and Hazelnut Topping)

 

Bon appétit!

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.
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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!