Now Where Did I Put My List?

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The farm is cranking back up to speed. We are thinking about and preparing for our first events of the year. It always takes extra lists and planning in the beginning – new people, rusty ordering, cold ovens, etc. In the middle of the season, we will pull off events like these without breaking a sweat, but for right now we are blissfully focused on what we have to get done. It is good to be back. Hope to see you soon!

Rockstar Sous Chef

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Ricky has been an important part of the GTF kitchen for quite a while. Here he is sporting the 2009 kitchen t-shirt. Every year we all sport a GTF shirt with the current year. If you see one out on the street, make sure to give a shout out: “Love those donuts!” or something.

Ricky has also been working very hard to make his band The Crescendo Show a success. Here is a small sample:

[youtube http://www.youtube.com/watch?v=djQZNifqpRc&w=560&h=315]

Valentine’s Menu – 2014

Valentine’s Day is coming!

We have filled our Friday and Saturday night dinners and have opened up a new Thursday night dinner for those of you who felt a little miffed about a lack of information. Sorry about all that. Please call 541-929-4270 for reservations.

Valentine’s Menu:

  • oysters
  • salad: beets/apple/pumpkin seeds/bitter greens/honey
  • primi: pasta/butternut/brown butter/thyme
  • intermezzo
  • secondi: Chintimini Farm chicken/stuffed leg/boudin/sunchoke puree/kale
  • dolce: almond cake/creme fraiche/quince

Know Your Tosser

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Dick G. will again be burning tossing your pizzas this year. He has been with us for years in his spare time and this year will up his involvement in the kitchen. Dick is full of power, energy and enthusiasm, commitment and kitchen experience. He spent his off-season training in various Portland kitchens picking up trucs (French word for chef’s tricks). This year Dick will step off the wood oven station and move to the hot line to gain experience with fish and meat. There is always so much to learn, and culinary curiosity is almost a requirement in the GTF kitchen.

The Farmstand New Look

We have been working on improving your experience at our Farmstand and restaurant.  If you haven’t already, please stop by and check it out.

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We started working with Jonathan Bryant Jensen early this year to make some improvements. Jensen, a self-employed carpenter, has been resourceful remodeling and designing built environments for the last 15 years, and he is a dedicated Gathering Together Farm customer to boot!

He was first approached by John Eveland to work on replacing the plastic paneling and installing a glass facade to the farm stand. Jensen was able to re-purpose wood panels from dairy in Lewisburg and salvaged glass from a local glass business. Now you can enjoy your meal with a crystal clear view of our bustling farm!

Jensen replaced our old, small and poorly functioning gutters with retired irrigation pipe. These sort of projects fit right into our farm’s vision for sustainability and gives Jensen the work he loves best: giving new life to the old. Let the water flow!

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As a customer, Jensen noticed the South West corner of the farm stand, where we store and sell our freezer goods, was a little too dark and gloomy.  He redesigned the corner and created a built-in display for our value-added jams, sauces, and pickles and other locally-produced goods.

IMG_4306A new produce island sits in a more open and bright farm stand. Jensen hand-crafted this work of art with reused copper and wood.  IMG_4309

So please come in and check it out! Our summer hours for the Farm Stand and restaurant are in full swing: Tue – Fri, 9 – 6 and Sat 9 – 5. Click here for more details.