Dinner Menu: July 27-29 2017

Antipasti

chad fell’s bread & marinated olives   5

white gazpacho, tomato in chili oil  7

mixed greens, balsamic vinaigrette  6.5

country pork terrine, seasonal accompaniments  9

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

farmstand Caesar 8

GTF salad, poached pear, walnuts,  blue cheese, pickled onion, sunflower seeds, lemon basil vinaigrette 9.5

 

Pizze Rosse

garlic & basil 13

bacon, kale, bleu   13

broccoli & goat cheese  13

 

Pizze Bianche

ham, scallion, olive 13

caramel onion & zukes 13

 

 

Secondi

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

Rockfish with quinoa, broccoli puree, 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 buckwheat spaetzli, eggplant, rainbow chard, arugula and basil pesto   21

 

To Finish

Death by Chocolate Cake   6

Lemon Tart with berries   7

Strawberry Ricotta Cheesecake  8

Lunch Menu: Week of July 25, 2017

Brodetto of tuna, prawns, rockfish & salmon with new potatoes, tomato, fennel & aioli

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

tomato, spinach, and lentil soup, served with bread   5

summer squash and sage soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  croutons, tomatoes, hard-boiled eggs and caesar dressing   9.5

 Pizze Rosse

garlic & basil    13

bacon, kale, bleu    13

broccoli & goat  13

 

 

Pizze Bianche

ham, scallion, olive    13

caramel omion & zukes   13

 

add an egg or anchovies   1

Secondi

ravioli of goat cheese and parmesan with ratatouille, extra virgin and fresh basil leaves   13

isaraeli couscous soup with roasted tomato, crispy duck and cucumber mint buttermilk   14

pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta   14

duck breast on creamy polenta with boysenberries and swiss chard    14

brodetto of tuna, prawns, rockfish & salmon with new potatoes, tomato, fennel & aioli

CSA 2017 – Week 7: “Don’t Spoil Them Rotten”

CSA 2017 – Week 7


“Don’t Spoil Them Rotten”

Even I am guilty of just tossing a bunch of beets in my fridge completely unprotected, only to find the greens wilted and roots shriveled the next day. It’s a fast-paced world we live in, so hopefully the following excerpt from The CSA Cookbook will help everyone eat more of the food that they’re bringing home.

“Did you know that vegetables are composed of primarily water? Even something as solid as zucchini is made up of 95% water, and white potatoes—which have the lowest water content—are still 79%. When a vegetable is pulled out of the soil or picked from a plant, depriving it of precious water, the cell walls start to lose moisture and eventually collapse, causing wilting.

The key to preventing vegetables from going limp is to create a breathable barrier between the moist vegetables and the dry air of your fridge; that means creating an environment that ‘s airy and damp, but not stifling and wet. Plastic bags and kitchen towels work wonders for this; I like to reuse produce bags and repurpose clean rags, as they are thrifty, take up little space, and can be tucked into any available nook in the fridge. I tend to store all my vegetables this way on the shelves, where I can see them (forgetting what you have is often the first cause of wilted produce).

If you are anti-plastic, you can also roll up your vegetables in flower sack towels or linen tea towels before storing them in your crisper drawers. In general, keep vegetables and fruits in separate drawers, and keep leafy greens in their own drawer if you can. The tender greens are most susceptible to wilting if kept in close proximity to ethylene-emitting produce.

A good rule of thumb for determining how to store a vegetable is to visit the produce section of a supermarket. Vegetables that are kept chilled and damp with overhead misters need cold and humidity. Vegetables that are kept dry in the middle of the produce section thrive in the same environment as your kitchen.”

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Fresh Shallots—Shallots are a cross between garlic and onions, which you can see from the way they often bulb up in twos or threes. Their flavor is a perfect balance, much stronger than onion, yet not tricky to peel like garlic. I use them in everything!
  • Gold Beets—Gold beets are lovely because they have a much milder beet flavor with the extra added bonus of not turning everything red in your dish.
  • Purple Haze Carrots—Absolutely gorgeous and delicious sliced lengthwise and roasted.
  • Radicchio—Radicchio is perfect for cutting in half lengthwise and grilling for a hot salad. Try balancing out the bitterness with other ingredients, like vinegar, garlic, or cheese.
  • Green Bell Pepper—I recently thinly sliced little stars of green bell pepper fried in a cornmeal flour, and it was AMAZING.
  • Mint—Mojitos!!! Or, try out adding mint into your everyday salads and beverages.
  • Sweet OnionsHigh sugar content that makes them perfect for caramelizing, and they’re great roughly chopped in Pico de Gallo.
  • Cucumbers
  • Summer Squash
  • New Potatoes
  • Lettuce
  • Tomatoes

Recipes

Print

Perfect Crisp Roasted Potatoes

Adapted from Cook’s Illustrated, by Francisco J. Robert. “After weeks of testing, we discovered the secrets to the crispiest, creamiest roasted potatoes: the right spud, the right shape, and—surprisingly—a not-so-delicate touch.”

Ingredients

  • Potatoes
  • 1 tbsp Salt
  • Cold Water
  • 5 tbsp Olive Oil, divided
  • 1/2 tsp Salt
  • Salt & Pepper to taste

Instructions

Roast

  1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450F. 

  2. Place potatoes and 1 Tbsp salt in dutch oven and add cold water to cover by 1 inch. Bring to boil over high heat. 

  3. Reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about five minutes. Drain potatoes well and transfer to large bowl. 

  4. Drizzle potatoes with 2 Tbsp oil and sprinkle with ½ tsp salt. Using rubber spatula, toss to combine. Drizzle with another 2 Tbsp oil and ½ tsp salt. Continue to toss until exteriors of potato slices are coated with starchy pate, 1 to 2 minutes.

  5. Working quickly, remove baking sheet from oven and drizzle remaining 1 Tbsp oil oven surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin side up if end piece). Bake until bottoms of potatoes are golden grown and crisp, 15-25 minutes, rotating baking sheet after 10 minutes.

  6. Remove baking sheet from oven and, using spatula and tongs, loosen potatoes from pan carefully flipping each slice. Continue to roast until second side is golden and crisp, 10-20 minutes longer, rotating pan as needed to ensure that potatoes brown evenly. Season with salt and pepper to taste and serve immediately.

Recipe Notes

Perfect Potato Principles

Disks, Not Chunks—half-inch rounds require only one flip, making it far easier to ensure that each side gets equal time face-down in the pan.

Parcook—Simmering the potatoes brings the starch to the surface, jump-starting the crisping process. The potatoes should be just under-cooked when they are removed from the boiling water to ensure that they don’t overcook while baking.

Preheat—A hot, rimmed baking sheet gives the potatoes a head start when placed in the oven, a step that guarantees crispier results.

Toss Vigorously—Roughing up the parboiled potatoes with salt and oil damages the surface cells, which speeds up evaporation. This creates a layer of fluffy potato goodness that keeps the outside crispy and the inside creamy.

Print

Shaved Raw Beet Salad w/ Warm Pecan Dressing

Adapted from The CSA Cookbook by Linda Ly

Ingredients

  • 1/4 cup olive oil
  • 1/4 shallot, minced
  • 2 garlic cloves, minced
  • 1/4 cup apple cider vinegar
  • 2 tsp honey
  • 1/4 cup pecans, toasted and chopped
  • pinch salt & pepper
  • 2 gold beets, thinly sliced or matchsticks
  • 2 purple carrots, thinly sliced at an angle
  • 2 cups beet greens, thinly sliced
  • feta cheese, crumbled for serving

Instructions

  1. To make the dressing, combine the oil, shallot, and garlic in a small saucepan over medium heat. Cook until fragrant, about 5 minutes. Whisk in the vinegar and honey until well blended, then add the pecans, salt, and pepper. Stir to combine and keep warm. 

  2. In a large serving bowl, toss the beets and beet greens with the warm dressing. Serve with a sprinkle of feta on top.


Recipe Notes

*Beet greens are right in between chard and spinach and should always be enjoyed when you have them! They’re great on sandwiches too.

Print

Chicory Greens with Cheesy Pasta

Here's hat to do if you want to get kids on board w/ chicory greens—pair them with cheesy pasta!

Because I grew up on boxed pastas and have only found a love for vegetables in the past five years, I used to make some pretty wacky dishes during my transition to farming. Those who love veggies may think that dish is a disgrace to the vegetables in it, and those who don’t know vegetables well yet tend to be put off by the veggies that are in it. So if you happen to be in a middle ground like I was, try out sautéing your chicory greens and mixing it in with cheesy pasta! It’s a great way to fall for chicories.

Author Laura Bennett

Ingredients

  • radicchio
  • garlic
  • shallot
  • olive oil
  • salt
  • box of cheesy pasta

Instructions

  1. Prepare packaged pasta per box instructions. 

  2. Sauté shallot, garlic, and radicchio with olive oil and salt.

  3. Mix veggiesd together with prepared pasta. Serve. 

Dinner Menu: July 20-22, 2017

 

Antipasti

chad fell’s bread & marinated olives   5

chilled beet soup, smoked trout toast  7

vegetable chowder, carrot top pesto 6

mixed greens, balsamic vinaigrette  6.5

boudin blanc, pickled berries, grain mustard  9

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

farmstand cobb, egg, bacon, duck, blue cheese, tomato, kohlrabi, red wine vinaigrette 9

GTF salad, roasted garlic, tomatoes,  cucumbers, onion, red wine vinaigrette

9.5

 

Pizze Rosse

garlic, basil & mozz  11

bacon & kale 12

roasted pepper, onion   12

 

Pizze Bianche

fresh tomato,  goat cheese 12

ham & scallions  12

 

 

Secondi

Tagliatelle with mushroom, tomato, fennel, chard, sherry cream, carrot top pesto 19

Salmon with cous cous, eggplant, squash, fava puree, green mole sauce   21.5

Flat Iron Steak with buttermilk mashed potato, carrot, broccolini, horseradish aioli     23

Duck Breast with creamy polenta, broccolini, chard, cherry gastrique   22

Pork Loin with spaetzli, braised cabbage, carrot, grain mustard jus   21

 

To Finish

Warm Boysenberry Crisp with Apple Cinnamon Ice Cream  8

Chocolate Mousse with Lemon Ricotta Cookie and Strawberries  7

 

Lunch Menu: Week of July 18, 2017

Pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled green gazpacho, served with bread   5

white bean, tomato and spinach soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

kaleidoscope goat cheese on chad fell’s fresh bread    6

Pizze Rosse

garlic & basil    11

roaste pepper, zuke, onion    12

bacon & kale  12

 

 

Pizze Bianche

tomatoes & goat cheese    12

ham & broccoli    12

thyme, tarragon, oregano, chili flake  12

 

– add an egg or anchovies   1

Local goat chevre and basil ravioli with roasted beets, broccolini and almonds

Secondi

local goat chevre and basil ravioli with roasted beets, broccolini and almonds  13

pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta  13

shrimp-n-grits with roasted peppers, kale and tomatoes   13

seafood brodetto with albacore tuna, tomatoes, potatoes, fennel, carrots and *aioli     13