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.

valentines-day-dinners-specials-boston-2016

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!

Lunch Menu: Week of November 8, 2016

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Creamy polenta with poached egg, corn, peppers, delicata squash

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

mortadella plate 6.5

goat cheese tart/ butternut and greens 7.5

ricotta zeppole/ honey mustard sauce 7.5

GTF Salad: delicata/apple/roasted garlic 9.5

curried  squash soup  4

brown rice and kale soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

delicata/ham/blue/mozz 10.5

basil pesto/cauliflower/mozz 10.5

 

Pizze Bianche

egg/potato/bacon/mozz   10.5

feta/kale/sunchokes/mozz10.5

mushrooms/romanesco/mozz  10.5

 

–add egg or pickled jalapenos for  $1

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Ricotta zeppole with honey mustard sauce

Secondi

kabocha ravioli/carrots/cauliflower/basil/almonds  10

ragú of pork shoulder/collard greens/tagliatelle/parmesan  10

creamy polenta/poached egg*/corn/peppers/delicata squash   9.5

seafood brodetto/potato/rockfish/black kale/tomato/*aioli   12

pork loin/potatoes/roasted caulilflower/leeks/apple mostarda   11

Views Around the Farm Stand + Dinner Menu for April 6

flat iron

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.

slices of housemade baguette

The Menu (The dinner menu changes every serving day, so this is just one example of what you can expect.)

to start:

salumi platter
trio of little salads
trippa stufata e gratinata
crostini of olive/peppers/goat cheese
soup/carrot/curry/clams
soup/mushroom/parmesan
GTF greens/hazelnut/cranberry/balsamic
GTF greens/pear/goat cheese/red wine dressing
 
crostini of olive/peppers/goat cheese

breaded pig’s ears ready to fry

salumi platter
polenta fries (My personal favorite: crispy on the outside, creamy in the middle)

pizza station with all the essentials: lemon, salt, and good olive oil

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
bacon/leek/tomato/mozzarella
kale/olives/tomato/mozzarella
pork belly/shallot/heirloom potato
 
housemade pepperoni

 

libations:

a variety of wines from Spindrift Cellers, Lumos, Tyee Wine Cellars, and Pheasant Court Winery
a variety of beers from Deschutes Brewery and Oregon Trail Brewery
iced tea
lemonade
French press coffee 
 
Oregon clams

secondi:

rockfish/beets/risotto/balsamic/pumpkin seeds
lamb/pinto beans/roasted peppers/tomato/arugula
flat iron/smashed potato/greens/rutabaga/aioli
pork loin/polenta/kale/crispy shallot
braised raab/leeks/peppers/polenta/poached egg/balsamic
 
pork loin
braised kale
lamb
base for the lamb dish

to finish:

peanut butter chocolate tarte with banana peanut butter ice cream
rhubarb pie with cardamom-orange ice cream
profiterole trio of caramel, rhubarb, and vanilla
 

 

 

 

 

 

 

 

 

 

 

 
JC is the head chef in the farm stand kitchen. He’s been at the helm since 2007.

All the kitchen food scraps go out to the compost pile to be recycled back into the soil.