Lunch Menu: Week of Sept. 18-21, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Pork and Beef meatballs with roasted peppers and onions, tomato sauce, parmesan, and garlic breadcrumbs 10-

Shaved radicchio, apples, hazelnuts, and chevre with sherry tarragon vinaigrette  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

 Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and toasted baguette 6-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-


Entrees

Roasted summer vegetables with black bean roasted pepper puree and pepitas 16-

Chinook Salmon cakes with mixed greens salad, farm pickles and tonnato 16-

Seared Chinook salmon with grilled little gem lettuce, broccoli, cherry tomatoes, herb yogurt and toasted almonds  23-

Deck Farms pork chop with braised greens, potato puree, poached apples and pork caramel 20-

Grilled striploin steak with roasted potatoes, summer vegetables, and roasted pepper aioli 22-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13


Dessert

Olive oil zucchini cake with butterscotch ice cream and toffee sauce   8-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Scoop of daily ice cream with cookies   6

CSA 2018 – Week 15: Keeping it Simple

CSA Newsletter – Week 15


Keeping it Simple

We all know by now that this modern world we live in is becoming faster and more complicated by the day, and it’s hard to not get caught up in it. It’s easy to become obsessed with perfection—the perfect response to an email, the perfect caption for your Instagram photo, the perfect meal to serve to impress your friends with. Whatever it is, it’s all too easy to let yourself get anxious about these things, as if life could possibly be less amazing just because you couldn’t find that one exotic ingredient for a dish you’re preparing for a dinner party.

I’m someone who falls into these modern-day traps regularly, so I find myself seeking out simplicity in order to balance myself out. One way that I like to rebell against productivity and content obsession is to make super simple food that doesn’t look particularly “pretty.” I love to stir fry onions and carrots together with tamari and eat it with fresh cilantro on top and nothing else. It’s a plate of brown mush and I love it. Sometimes for dinner I’ll just have roasted potatoes with butter with sauteed cabbage on the side. Simple. Maybe it’s a little burnt. Maybe it’s not salted properly. Who cares. We all do simple random little things when we’re in a rush or just don’t want to put in the time, but we rarely value those simple things as much as I think they deserve.

This life is too short to not enjoy even the simplest of things to the fullest. A baked potato with salt and butter is a beautiful thing. Slices of cucumber dipped into ranch (that’s right, ranch, not some artisanal aioli) is a beautiful thing. Staring blankly out the window while you pick at your teeth is a fine way to spend a few moments, or more. Respect!

Looked at another way, the complex things in this world that impress us so much are actually quite simple. And the simple things that we often shrug off are actually incredibly complex. It’s all perspective. So we might as well enjoy the beauty in things whichever way we happen to see them in the moment.

Best, Laura Bennett


Table of Box Contents

  • Purple Carrots—tis the season of roasted roots! I love roasting carrots whole, but roasting purple carrots whole is next level beautiful.
  • Red Shallot—don’t forget, shallots are a cross between garlic and onions, which is why their flavor is so much more potent than a regular onion, and why you can see shallots trying to clove up, growing in funny shapes. Use like an onion in any dish.
  • Sweet Corn
  • Purple Cabbage—In my opinion, purple cabbage is one of the most beautiful vegetables that we grow. Sure, from the outside it’s just a heavy purple ball. But slice that thing in half and boom! You’ve got a striking piece of art created from the folds of deep purple and bright white leaves. Plus it’s super-duper sweet! 😉
  • Swiss Chard—the oxalic nature of chard lends it to have somewhat of a mouth-drying effect when eaten raw. To combat this, I love to lightly braise chard with butter and garlic.
  • Pepper Party!
    • Sweet Orange Bell
    • Sweet Red Italian
    • Red Jalapeno
  • Nicola Potatoes
  • Persian Cucumbers
  • Yellow Storage Onions
  • Fresh Dill
  • Lettuce Surprise
  • Cherry Tomatoes

Recipes

Print

Cabbage Confetti Quinoa

“When my friend Kyra feels under the weather, her husband, Jason, whips up a batch of quinoa and cabbage as ‘comfort food’ to speed her healing (much more healthful than my comfort food, tapioca pudding). If you can, start with chilled cooked quinoa—leftovers from the fridge are perfect—since freshly cooked quinoa is a bit too moist here. Otherwise, cook a batch of quinoa and let it cool before adding it to the pan. This dish tastes amazing with just the vegetables and spices, too, so you can skip the quinoa altogether and enjoy the colorful ‘confetti’ by itself.” 

—Adapted from Laura Russell’s book on Brassicas.

Ingredients

  • 1/2 Small Head Red Cabbage
  • 2 tbsp Butter/Vegetable Oil
  • 2 large cloves Garlic, Minced
  • 1 tbsp Fresh Ginger, peeled and minced
  • 1 Sweet Bell Pepper, diced
  • 1/2 tsp Ground Turmeric (or fresh!)
  • Salt
  • 2 cups White Quinoa, cooked

Instructions

  1. To chop the cabbage, cut out the core with the tip of a knife and place the cabbage cut side down. Cut into about ¼-inch-thick slices, rotate the slices 90 degrees, and cut across the slices to create roughly ¼-inch pieces. You should have about 4 cups.

  2. Put the butter, garlic, and ginger in a large (12 inches or wider), deep frying pan over medium-high heat. When the garlic and ginger start to sizzle, add the bell pepper and cook, stir it occasionally, for about 3 minutes, until starting to soften. Add the cabbage, turmeric, and a pinch or two of salt and cook, stirring frequently, for about 3 minutes, until the cabbage wilts. (The cabbage is perfectly delicious at this point. If you like skip the quinoa and eat the dish now.)

  3. Stir in the quinoa and another pinch or two of salt. Cook, stirring frequently, for about 2 minutes more, until hot. Taste and add additional salt if needed. Serve hot or at room temperature.

Print

Crispy, Buttery Smashed Potatoes

“Joe Rossi… and his daughter Gabrielle co-manage Rossi Farms, where they grow eighteen varieties of handpicked heirloom potatoes. The power of potatoes to satisfy deeply and completely should not be underestimated. The essence of this humble ingredient is most successfully captured with the simplest of preparations. Here, high heat, butter, and herbs transform fingerling potatoes into a crunchy, wildly addictive cross between a French fry and a baked potato.”

—Recipe adapted from Gabrielle Rossi of Rossi Farms, from the Portland Farmers Market Cookbook

Ingredients

  • 2 lb Potatoes, unpeeled
  • Salt & Pepper
  • 2-3 tbsp Olive Oil
  • 4 tbsp Butter, melted
  • 1 tsp Garlic, finely minced
  • 2 tsp finely chopped Herbs, such as Rosemary, Thyme, Parsley, Chives, or a combination

Instructions

  1. Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt the water and bring it to a boil over high heat. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.

  2. Preheat the oven to 425°F.

  3. Lightly coat a baking sheet with oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape. Brush the potatoes generously with 2 tablespoons of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes. And the garlic and herbs to the remaining 2 tablespoons butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8 to 10 minutes more.

Dinner Menu: Sept. 13-15, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

Shaved radicchio, apples, hazelnuts, and chevre with sherry-tarragon vinaigrette  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-

Pork and Beef meatballs with roasted peppers and onions, tomato sauce, parmesan, and garlic breadcrumbs 10-


Entrees

Roasted summer vegetables with roasted pepper black bean puree and pepitas 16-      

Pappardelle pasta with roasted peppers and onions, zucchini, eggplant, tomatoes, olives, fennel, pecorino romano and basil 19-

Wood roasted GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde 20-

Grilled Deck Farms pork chop with braised greens, bacon lardons, jalapeno cornbread, poached apples and pork caramel 23-

Seared Chinook salmon with grilled romaine and broccoli, cherry tomatoes, herb yogurt and toasted almonds  24-

Grilled NY steak with herb roasted potatoes, summer vegetables, and roasted pepper aioli 24-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, caramelized onion, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13-


Dessert

Alsatian plum tart with salted caramel ice cream and caramel sauce 8-

Lemon semifreddo with blueberries and macerated  strawberries 7-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Scoop of daily ice cream with cookies   6

CSA 2018 – Week 14: Dropping Knowledge Word by Word

CSA Newsletter – Week 14


Dropping Knowledge Word by Word  Dropping Knowledge Word by Word  

Whenever I sit down to write this newsletter, the conversations that took place while we harvested your produce starts flittering through my mind. More than any one particular conversation, I wanted to draw attention to the amazing language immersion experience that one has on our harvest crew. While we’re sharing immense amounts of knowledge about how to harvest vegetables properly, in doing so we are also exchanging immense amounts of language in order to get the job done.

Our 2018 harvest crew is an incredibly diverse bunch of folks, all of whom speak different combinations of languages. There are those who speak Spanish and English to varying degrees, those who speak either Spanish or English, and then there are Spanish speakers who speak indigenous languages, including Mixteco from Mexico, and Mam and Kanjobal, both Mayan languages from Guatemala. Some people have been farming their whole lives, some for the past decade, and others are experiencing farm life for the first time.

At the beginning of the season, it felt like the language barrier hindered efficiency, but the barrier has since been broken. Over this season, everyone has learned so much English and Spanish, and a few select language buffs have even taken to learning the differences and similarities between the indigenous languages. For me, I have honed my Spanish abilities to a whole new level that is simply not possible in a classroom. But what’s more important than the words we’ve learned has been the relationships that we’ve built with each other as we laughed and grumbled our way through communication breakdowns and successes, just as any good learning process should be.

As you eat your way through your box this week, remember the diversity of words that passed through the air as we harvested, the words that made possible the logistics of assuring quality control and efficiency as we moved from field to field, the words that maybe didn’t make sense the first time and had to be laughed off and said again before they got the message across. As we have spent our days working our bodies in the fields, our minds have been far from dormant. It’s been one stimulating season of knowledge exchange, and I wouldn’t trade it for the world.

Best, Laura Bennett


Table of Box Contents

  • Green Beans—green beans sautéed with tamari and garlic is still my favorite easy dinner!
  • Grapes
  • Pepper Party!
    • Red Ruffle Pimento
    • 2 Jimmy Nardello
    • Colored Bell
  • Cilantro
  • Purple Majesty Potatoes
  • Cherry Tomatoes
  • Roma Tomatoes
  • Carrots
  • Mixed Summer Squash
  • Persian Cucumbers
  • Yellow Storage Onions
  • Lettuce Surprise

    Recipes

    Print

    Carrot & Sweet Onions w/ Tamari & Cilantro

    This is a super simple sauté that I love to make and serve with rice. 

    Author Laura Bennett

    Ingredients

    • About 1/3 bunch Carrots, sliced long and thin
    • 1 Sweet Onion, sliced thinly
    • 1/3-1/2 bunch Cilantro, chopped roughly
    • Tamari
    • Garlic
    • Salt

    Instructions

    1. Slice up your onion and set aside.

    2. There are many ways to slice carrots long and thin. You could use a mandolin if you have one, but I just use a knife. I slice the ends of the carrots, slice them in half lengthwise, and then with the flat side down on the cutting board, I simply slice as thinly as I can at a diagonal angle all the way down. You end up with long and flat carrot strips that are perfect for this dish.

    3. Heat up some oil in a pan, throw your onions in and stir around.

    4. After a minute or two add in the carrots and stir them in evenly.

    5. Pour a good splash of tamari or soy sauce into the pan and cover with a lid for a few minutes.

    6. Meanwhile, mince a few cloves of garlic and add them in once you’re done chopping.

    7. Remove the lid for the remainder of the cooking process and continue to cook on medium-high. Add more tamari as more liquid is needed. Cook just until carrots are done, but not so long that they become mushy. Once you turn off the pan, salt to taste.

    8. Serve with tons of raw cilantro on top!

     

    Print

    Purple Potato & Sweet Pepper Frittata

    Adapted from Six Seasons by Joshua McFadden

    Ingredients

    • 1/2 lb Purple Potatoes
    • 2 tbsp Butter
    • Salt & Pepper
    • 2-3 Sweet Peppers, seeded & cut into julienne strips
    • 4 oz Prosciutto, or sausage, or tofu, cut small
    • 6 Eggs
    • 1/2 cup Parmesan Cheese, finely grated
    • 1/2 cup Whole Milk Ricotta Cheese, seasoned lightly with salt & pepper
    • Handful Cherry Tomatoes, sliced into quarters

    Instructions

    1. Put the potatoes in a large pan of water and add salt until it tastes like the sea. Bring to boil and cook until they are tender but not mushy, 15-20 minutes, depending on their size. Drain. When cool enough to handle, cut into small chunks. Heat the oven to 400F.

    2. Heat the butter in a 10-inch skillet (nonstick if you have one, with and ovenproof handle) over medium-high heat. Add the bell peppers and prosciutto, season lightly with salt and black pepper, and cook until fragrant and the bell peppers are softening but not browning, 5-7 minutes. Add the potatoes.

    3. Crack the eggs into a large bowl, add 1 tsp salt, many twists of black pepper, and the parmesan. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.

    4. Reduce the heat to medium and let the eggs sit peacefully for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let that new layer of egg set up a bit and then repeat the process. You are building layers of cooked egg, which will help the frittata have a lighter texture.

    5. After most of the liquid egg has cooked, but the top is still runny, a dollop the ricotta over the top of the frittata in 8 blobs, evenly spaced so each slice will get some ricotta. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff a bit and the op will get lightly browned.

    6. Let the frittata sit in the pan for a couple minutes, then run the spatula around the edge and as far under the center as you can. Slide the frittata onto a cutting board or cooling rack. If a bit sticks to the pan and rips, don’t worry, just piece it back together.

    7. Serve the frittata on the warm side of room temperature, cut into wedges. Top with cherry tomatoes. It’s delicious the next day too.

     

Lunch Menu: Week of Sept. 11, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

Shaved radicchio, apples, hazelnuts, and chevre with sherry tarragon vinaigrette  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and toasted baguette 6-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-


Entrees

Roasted summer vegetables with black bean roasted pepper puree and pepitas 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and grilled scallion aioli 16-

Pappardelle pasta with summer vegetable confit, pecorino romano, and fresh basil 18-

Seared albacore with roasted potatoes, green beans, corn, and smoked cherry tomatoes 19-

Grilled striploin steak with roasted potatoes, summer vegetables, and aji verde 23-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, caramelized onion, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13-


Dessert

Alsatian plum tart with salted caramel ice cream and caramel sauce 8-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Scoop of daily ice cream with cookies   6