Menu – Hot Week of May 13, 2014

I am very excited about a couple of things this week:
the crust on the galette is TDF (to die for) aaaaaannnnnnddddd
the frisee salad with warm egg and bacon vinaigrette…it’s what I had for lunch today.

And the ravioli are quite good this week.

See you at the farm!

jc
tickets

To Start
toasted pugliese with duck liver mousse 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- flat iron steak, blue cheese, altamura croutons and honey vinaigrette 11.5
onion soup with artisan bread 4/6
mushroom soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/kale/mozz 10.5
olive /blue/mozz 10.5

Pizze Bianco
anchovy/frisee/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Menu: 17.

  • frisee with egg and bacon vinaigrette
  • pork sausage(10.5)*
  • apple galette

Secondi
beet ravioli of ricotta with shallots and beet greens 9.5
pork sausage over tomato, kale and ceci ragú with poached egg 10.5
hand-made capunti pasta with tarragon cream sauce, walnuts, arugula and ricotta salata 9.5
torta di crespelle with onions, beets and braising greens9.5
brodetto seafood stew with raw farm fresh egg aioli* 11.5
garbure of confit of duck leg 10.5

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.

 

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 April 17-20

We’ve got a few new things for sale in the farm stand this week including Ana Patty’s homemade mocha Oreos, first-of-the-spring rhubarb, and bok choy.

Lunch Menu (subject to change based on availability.)

to start:

country pâté and pork rillette with baguette and mustard
grilled raab and duck liver mousse crostini
salt cod fritter with caper salsa verde

 

mixed greens with balsamic vinaigrette
GTG salad with smoked speck, pear, and pumpkin-seed vinaigrette

 

tomato soup with artisan bread
parsnip soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
bacon/kale/tomato/mozzarella
mushroom/olive/tomato/mozzarella
pesto/coppa/tomato/mozzarella
 

secondi:

ricotta agnolotti, pea shoots, and ricotta salata
pork ragú with orecchiette
savory bread pudding with kale raab
creamy polenta with vegetables and poached egg
GTF brodetto
chicken galantina with beet risotto and roasted turnips
 
country pâte and pork rillette with baguette and mustard

savory bread pudding
savory bread pudding with kale raab

creamy polenta with vegetables and poached egg
chicken galantina with beet risotto
chicken galantina with beet risotto and roasted turnips
real potatoes for our famous potato doughnuts
Ana Patty (pastry chef) is working on something good.