Dinner Menu: July 13-15, 2017


chad fell’s bread & marinated olives  5

gazpacho   6

chicken posole soup  7

mixed greens, balsamic vinaigrette  8

boudin blanc, pickled mulberry, grain mustard  9

handmade mozzarella caprese  8.5

farmstand kale, nuts, seeds, sprouts, onion, omega vinaigrette  8

GTF salad with  grilled squash, carrot, onion, dill & buttermilk dressing  8

Pizze Rosse

garlic & basil  10.5

bacon & mushroom  11.5


Pizze Bianche

tomato & grilled onion  11.5

ham & kale 11.5

–add an egg or anchovies to any pie for  $1


Potato  Gnocchi, eggplant, mushroom, kale, tomato consomme, basil pesto 18

Ling cod with amaranth risotto, grilled squash, spinach, citrus nage  21.5

Flat Iron Steak au poivre with buttermilk mashed potato, carrot, rainbow chard  23

Duck Breast with panisse, ratatouille, cherry gastrique  22

Pork Loin with whole wheat spaetzli, sweet & sour cabbage, carrot, mustard jus  21

To Finish

Rocky Road Ice Cream in a home-made waffle cone

Cherry Pie a la Mode

Cardamom Panna Cotta with boysenberry compote

Lunch Menu: Week of July 11-14, 2017

An adaptation of our grilled albacore tuna entree. Instead of polenta with roasted peppers and tomatoes, we substituted broccoli, carrots, and roasted potatoes, all fresh from the farm.


chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

white bean and spinach soup, served with bread   5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread     8

Pizza rosse – garlic & basil


Pizze Rosse

garlic & basil    11

zucchini & kalamata    12

bacon & mushrooms  12


Pizza Bianche

tomatoes & baby onions    12

ham& scallions    12


–add an egg or anchovies   1



shea’s ricotta ravioli with goat whey  broccoli, favas and radicchio  13

ratatouille with parmesan, balsamic reduction, baguette and a poached egg    12

GTF style ramen with pork belly, egg, spinach roots and scallions in a rich duck broth   13

grilled pork shoulder on green lentils, carrots and a basil hazelnut pesto   13

grilled albacore tuna on polenta with roasted peppers and tomatoes   13

Dinner Menu: July 6-8, 2017


chad fell’s bread & marinated olives  5

chilled beet & roasted pepper soup with caraway cream, smoked trout   6

curried carrot soup with chermoula   5

country pork terrine & extras 8

baked local chevre with caramelized onions, roasted garlic, apple and crostini  9

GTF salad with  roasted zucchini , tomato, parmigiano cheese & dill buttermilk ranch   9

farmstand kale salad with nuts, seeds, sprouts, onion, fennel & omega vinaigrette  12

Pizze Rosse

garlic & basil  10.5

zukes & red pepper  11.5

bacon and baby onion 12.5


Pizze Bianche

ham, egg, & scallions 11.5

fresh tomato & kale 115

–add an egg or anchovies

to any pie for  $1


Potato  Gnocchi with slow roasted tomato, eggplant, fava, fennel, arugula and basil pesto  19

Seared Halibut with beluga lentil, fava puree, spinach and grilled lemon buerre blanc  22

Painted Hills Flat Iron Steak with buttermilk mashed potatoes, roasted carrot, broccolini and red wine reduction  23

GTF Chicken al Mattone with white beans, caponata, spinach and rosemary jus 21

Grilled Pork Loin with buttermilk polenta, rainbow chard, carrot, grain mustard jus  20

To Finish

Chocolate Hazelnut Ice Cream Sandwich   7

Lime and Mint Mouse   7.5

Marionberry Shortcake with Cream   7.5

Portland Winter Farmers’ Market

The Portland Farmers Market took another step toward year-round farmers’ marketing this winter by adding nine Saturdays (January 7 to February 25) to their schedule. The weekly market is held in Shemanski Park between SW Salmon and SW Main from 10 am to 2 pm.

This run of winter markets (along with winter markets in Newport, Corvallis, and Hillsdale) gives Gathering Together Farm new opportunities to reach our customers with fresh and stored produce. It also helps the farm keep its finest workers employed, and it brings home much-needed income at a time when expenses are high and financial reserves are low (due to seed buying and getting ready for the spring and summer growing season).

Because winter is not known to be conducive to vegetable farming in Oregon, GTF has taken steps over the years to improve the quality, quantity, and diversity of our cold-season offerings. We’ve raised more hoop houses to insulate crops against cold temperatures and keep them from drowning in the rain. (For more on the subject, give this OPB radio story a listen). We’ve selected vegetable varieties that store better, longer and planted more of them. We’ve even teamed up with Sweet Creek Foods to preserve some of the harvest by canning it.

Because of our efforts, we actually have a fairly wide selection of vegetables and preserved goods for sale each weekend at our farmers’ markets. Our customers, in turn, have responded by braving the cold, rain, and wind to get their hands on our organic produce, and for that, we are so very grateful.

The availability at our winter markets will vary with some weeks being more abundant and some a little skimpier depending on the circumstances. Expect to see lots of root vegetables (carrots, potatoes, rutabagas, celariac, parsnips, turnips, beets), aliums (leeks, onions, shallots, cipollinis), and greens (chard, kale, collards, salad and/or braising mix) as well as our house-made salsa and our canned goods.

GTF certainly won’t be the only booth at the Portland Farmers’ Market this winter. Actually we’re just one of 40 vendors, which together offer vegetables, seafood, baked goods, grains, frozen and storage fruits, a variety of meats, nuts, dairy products, prepared hot foods, wine, coffee, jam, yarn, and more.













The Portland Farmers Market isn’t our only winter market. We’d love to see you in Corvallis at the Corvallis Indoor Winter Market, in Newport at the Lincoln County Fairgrounds Fairgrounds Farmers Market, and every other Sunday in Hillsdale at the Hillsdale Farmers Market.