Views Around the Farm Stand + Lunch Menu for July 31-August 3

Moroccan pork stew with chard and ceci

The circle garden is in full bloom and humming with honeybees and other native pollinators. Our guests are welcome (encouraged!) to take self guided walking tours around the farm during business hours.

Menu Vocabulary Word of the Week: pappardelle–pasta in the form of wide ribbons

GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette

squash soup with artisan bread

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with dried cherries, balsamic, and baguette
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette
squash soup with artisan bread
ham and barley soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pork belly/green pepper/tomato/mozzarella
lamb/ walla wallas/tomato/mozzarella
chard/patty pan/tomato/mozzarella
add egg, pickled jalapeños, or fresh tomatoes

 

secondi ($9-$9.5)

duck agnolotti with carrots and caramelized onions
pappardelle with GTF meatballs and ricotta salata
polenta with season’s best veggies and poached egg
ricotta stuffed eightball squash with salad greens and tomato
salad of rockfish, cucumbers, tomato, and arugula
Moroccan pork stew with chard and ceci

 

lamb/ walla wallas/tomato/mozzarella

duck agnolotti with carrots and caramelized onions

polenta with season’s best veggies and poached egg

salad of rockfish, cucumbers, tomato, and arugula

 

Views Around the Farm Stand + Lunch Menu for June 19-22

We just got a new batch of Gathering Together Farm T-shirts in many different colors and sizes. They’re available at the farmstand for $18 each.

patate al forno with smoked paprika and romesco

The Lunch Menu (subject to change based on availability)

antipasti

country pâté served with cronichon and mustard
patate al forno with smoked paprika and romesco
smoked paprika coppa with balsamic and tomato mousse
 
mixed greens with balsamic vinaigrette
GTF salad with strawberries, almonds, goat cheese, and tarragon vinaigrette
 
creamy polenta and dill soup with artisan bread
vegetable soup with artisan bread

 

pizze ($9-$9.5)

roasted garlic/basil/tomato/mozzarella
duck/goat cheese/kale/tomato/mozzarella
mushroom/spinach/tomato/mozzarella
ham/caper/zucchini/tomato/mozzarella

 

secondi ($9.5-$10.5)

ricotta capellaci with roasted carrots, dandelion greens, and garlic scapes
orecchiette with braised pork shoulder
polenta with farm’s bounty and poached egg
grilled zip steak with carrot pureé, kale, and pesto
cacciucco with rockfish and prawns in a pepper broth

 

country pâté served with cronichon and mustard
GTF salad with strawberries, almonds, goat cheese, and tarragon vinaigrette

ricotta capellaci with roasted carrots, dandelion greens, and garlic scapes
orecchiette with braised pork shoulder
polenta with farm’s bounty and poached egg
grilled zip steak with carrot pureé, kale, and pesto
cacciucco with rockfish and prawns in a pepper broth
rhubarb compote in the works

Views Around the Farm Stand + Lunch Menu for April 24-27

Productivity is really ramping up on the farm right now. If you come out for a meal and a (self-guided, walking) tour, you’re likely to see the crew both planting and harvesting various crops. The nicer weather has allowed us to work up the ground up in drier areas, but the sudden heat can also stress small plants, so our irrigation team is working hard to keep things moist. The kales and mustards are starting to bloom, so the fields are showing more color than the winter’s drab brown and muted green. Even Sally’s horses are kicking up their heels in their nearby pasture.

shallots

The Lunch Menu (subject to change based on availability)

to start:

duck liver terrine with baguette and mustard
mixed greens with balsamic vinaigrette
GTF salad with smoked speck, pear, and pumpkin seed vinaigrette
carrot soup with artisan bread
sorrel soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
nettle/goat cheese/tomato/mozzarella
duck/collards/tomato/mozzarella
italian sausage/tomato/mozzarella
pesto/prawn/tomato/mozzarella

 

secondi:

agnolotti with rutabaga and pea shoots
pork ragú with orecchiette
green garlic risotto with watercress
three cheese bread pudding on beets and kale
creamy polenta with vegetables and poached egg
GTF brodetto with rockfish and prawns
lamb sausage with white bean ragú
 
old fashioned fresh-squeezed lemonade
roasting a little garlic in the earth oven
roasted garlic
garnish on the duck liver terrine plate
sorrel soup
carrot soup
nettles for pizza
duck/collards/tomato/mozzarella pizza
a couple slices of italian sausage/tomato/mozzarella pizza
fresh agnolotti
orecchiette
pork ragú with orecchiette
three cheese bread pudding on beets with kale (recommended by Chef JC)

 

GTF brodetto with rockfish and prawns (back left: agnolotti with rutabaga and pea shoots back right: green garlic risotto with watercress)
base for the lamb sausage dish
lamb sausage with white bean ragú

Views Around the Farm Stand + Lunch Menu for March 29-30

How about that purple sprouting broccoli, huh? We have bunches of it along with many other types of raab and salad mix for sale in the farm stand, and we’ll have more at farmers’ markets this weekend (Portland, Corvallis, Newport, and Hillsdale on Sunday). If you’d like to grow your own purple sprouting broccoli, you can get seed from Territorial Seed CompanyJohnny’s Selected Seed, or Osborne Seed Company.

The farm stand and restaurant will open with our spring hours starting next week: TUESDAY through SATURDAY–open 9 to 5 with lunch 11 to 2 and Saturday breakfast from 9 to 2. Plus THURSDAY and FRIDAY dinners 5:30 to 8:45. While we will gladly serve walk-ins at dinner if we have room, we often fill up, so reservations are highly recommended.

roasted shallot fitters in the fryer

The Lunch Menu (subject to change based on availability)

to start:

lava lake lamb pâté with sour cherry mostarda
brie with baguette
mixed greens with balsamic vinaigrette
GTF salad with roasted shallot fritter, shaved apple, and blue cheese vinaigrette
creamy beet soup with artisan bread
potato, leek, and ham soup with artisan bread
 

GTF salad

Lava Lake lamb pâté with sour cherry mostarda

creamy beet soup

 

 

 

 

 

 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
prawns/scallions/tomato/mozzarella
beets/shallots/tomato/mozzarella
 
 
 
 
 
 
 
 
 
 
 
 
 
 

cheese pizza

drinks:

herbal or black iced tea
organic drip coffee
french press organic coffee
organic lemonade
hot tea
Izze soda
Spindrift Cellars 2009 chardonnay
Lumos 2010 pinot gris
Pheasant Court Winery 2008 maréchal foch
Tyee Wine Cellars 2008 pinot noir
Deschutes Brewery Mirror Pond Pale Ale, Black Butte Porter, Green Lakes Organic Ale
 

cappellacci in the works

cappellacci

cappellacci with smoked belly and leeks

rockfish

secondi:

cappellacci with smoked belly and leeks
semolina gnocchi with roasted tomatoes and mozzarella
creamy polenta with vegetables and poached egg
seafood risotto with rockfish and clams
stuffed Mosiac Farm pork loin with golden raisins and kale
 

stuffed Mosiac Farm pork loin with golden raisins and kale

creamy polenta with vegetables and poached egg

ham bits

ham and swiss on croissant dough

unbaked ham and swiss croissants