Saturday Breakfast Menu – August 4

Farmer’s Breakfast with over easy eggs and bacon

Saturday breakfast is served in the farmstand restaurant every week from 9-2. Please call 541-929-4270 to make a reservation for parties of 5 or larger. Smaller groups are welcome to walk in.

Eggs Burnheimer with a side of bacon

Farmer’s Breakfast $7.5

two farm fresh eggs any style, home fried potatoes, and toast
served with bacon, ham, or sausage
add an egg for $1

Veggie Delight Omelet $8.5

three farm fresh eggs filled with basil pesto, mozzarella, and tomatoes
served with home fried potatoes

Blue Duck Omelet $9.5

three farm fresh eggs filled with duck confit, blue cheese, and seasonal vegetables
served with home fried potatoes

Bacon Cheddar Omelet $9.5

three farm fresh eggs filled with bacon, cheddar cheese, tomatoes, and onions
served with home fried potatoes

Ricky’s Gravy Plate $8

gravy over home fried potatoes with two fried eggs

Eggs Burnheimer $9.5

two poached eggs served on a house English muffin with house ham, chard, and spinach
topped with hollandaise and served with home fried potatoes

Buttermilk Pancakes $8.5

buttermilk pancakes served with berry-peach compote
served with breakfast sausage and maple syrup

Huevos Rancheros $8.5

sunnyside up eggs with enchilada sauce, corn tortillas, cheddar cheese, spicy black and pinto beans, and GTF salsa

sides:

bacon, ham, or sausage $2
home fried potatoes $3

for the little ones:

scrambled eggs and toast, cheese quesadilla, grilled cheese, or cup of soup with toast $3.5

to drink:

fresh squeezed organic orange juice $3
organic lemonade $3
mimosa $4.5
cup of organic coffee $2
French press organic coffee $5
iced coffee $1.75
herbal or black iced tea $1.75
hot tea $1.5
 

Soups of the day: Cold Cucumber and French Onion

soup entrée served with a large GTF seasonal salad mix and organic baguette $9.5
small soup $4
large soup $5
house salad $4.5
 

berries for berry compote

compote in the making

Buttermilk Pancake with berry-peach compote and breakfast sausage

Bacon Cheddar Omelet

home fried potatoes

Blue Duck Omelet

breakfast sausage

Farmer’s Breakfast with poached eggs and breakfast sausage

Huevos Rancheros

sunnyside up eggs with home fried potatoes

side of bacon

a wide array of beverages (orange juice, lemonade, iced tea, iced coffee)

mimosas

house made baguettes served with soup

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

 

June Wine Dinner with Lumos Wine Company

On Saturday, June 23, we hosted our second-of-the-season wine dinner featuring Lumos Wine Company. The night was a great success, and our guests left very full and very happy.

Our next wine dinner is scheduled for August 25 featuring Spindrift Cellars. We won’t begin taking reservations until August 1, but please be aware that reservations fill up very quickly (in two days or less).

PK McCoy and Dai Crisp own and operate Lumos Wine Company, and they were on hand to pour their own libations at the wine dinner.

Before dinner, farm co-owner, John Eveland, led a truck tour around the fields.

John’s favorite part of the tour (perhaps his favorite part of the farm) is the compost program.

The Dinner Menu

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries
–paired with Lumos Rudolfo Pinot Gris, 2011

 

pâté in brioche with marinated beet salad
–paired with Lumos Chiquita Rosé, 2011

 

beet pappardelle with scallops, bacon, favas, and pumpkin seeds
–paired with Lumos Temperance Hill Julia Pinot Gris, 2011

 

strawberry sorbet

 

lamb over white bean and carrot purées with paprika oil and parsley caper sauce
–paired with Lumos Temperance Hill Pinot Noir, 2008

 

crisp meringue with lemon cream and strawberries
 

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries

pâté in brioche

pâté in brioche with marinated beet salad

beet pappardelle

beet pappardelle with scallops, bacon, favas, and pumpkin seeds

Tracy, Alison, and Tamara were the servers for the evening.

strawberry sorbet

lamb over white bean and carrot purées with paprika oil and parsley caper sauce

crisp meringue with lemon cream and strawberries

 Dinner was planned, cooked, and assembled by chef JC, pastry chef Ana, and kitchen crew Paula and Ricky.

Thanks to everyone who joined us for this magical evening.

 

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 June 12-15

Summer is coming on strong. We have our first ripe tomatoes in the farm stand along with basil, berries, and new potatoes. The flowers are blooming, the plants are growing, and the meals are as bright and fresh as ever.

The Lunch Menu (subject to change based on availability)

antipasti:

pâte of lamb and pork served with house pickles and mustard
new potatoes with romesco and aioli
smoked paprika coppa with aged cheddar and tomato caramel
 
mixed greens with balsamic vinaigrette
GTF salad with grilled flat iron, pumpkin seeds, and roasted garlic-italian pepper vinaigrette
 
onion soup with artisan bread
carrot soup with artisan bread

 

pizze:

roasted garlic/basil/tomato/mozzarella
duck/feta/spinach/tomato/mozzarella
peppers/kale/potatoes/tomato/mozzarella
ham/caper/chard/tomato/mozzarella

 

secondi:

agnolotti with favas and walla wallas
beet risotto with grilled scallions and blue cheese
gnocchi with herbed ricotta, romas, and pesto
grilled pork loin with apple and caper relish
brodetto with rockfish, pork belly, and aïoli

 

toasted pumpkin seeds
GTF salad with grilled flat iron, pumpkin seeds, and roasted garlic-italian pepper vinaigrette
pâte of lamb and pork served with house pickles and mustard

duck/feta/spinach/tomato/mozzarella
grilling dandelion and pork loin
house-made cracklings for the pork dish
grilled pork loin with apple and caper relish
gnocchi with herbed ricotta, romas, and pesto

GTF pastry chef, Ana Patty, made this two-layer carrot cake for a group that came out to the farm stand for a lunchtime birthday celebration.

If you would like to order one of Ana’s cakes (to serve with lunch or dinner at the farm stand or to take away to your own private event), contact the farm stand at 541-929-4270 at least two days ahead. Cake prices start at $25.