Lunch Menu: Sept. 19-22, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

southwestern style bean and corn soup, served with bread   5

creamy potato basil soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, cucumbers, pumpkin seeds, and a feta-dill dressing  9.5

 

Pizze Rosse

garlic & basil    13

roasted pepper & cherry tomato    13

duck confit & caramelised onions  13

Pizze Bianche

basil pesto & zucchini  13

bacon & bleu cheese  13

kalamata & goat cheese   13

 

add an egg, pickled jalapenos, or anchovies   1

Secondi

agnolotti of butternut squash with altamura croutons, golden beets and hazelnuts  13

duck leg confit with sweet corn grits, peppers and romesco   14

pork ragu on fresh tagliatelle pasta with cherry tomatoes and black kale spinach    14

brodetto of albacore tuna and salmon with garbanzo beans, tomatoes and aioli   14

2017 CSA – Week 15: The Brassica Family Trea

CSA Newsletter – Week 15


The Brassica Family Tree

Ever wonder what the heck is up with kohlrabi?? It’s this weird looking purple or green thing; people eat it I guess; but what is it exactly? To get to the bottom of this, it’s time to get to know the Brassica Family, one of the most prominent families of vegetables in the Northwest – especially in the fall.

If you can imagine the world thousands of years ago when humans were just starting to cultivate their own food, imagine one ancient brassica ancestor. From that plant, humans selected for different traits over the years. Breeding for larger flowers led to broccoli, cauliflower, and Romanesco; selecting for larger and more flavorful roots led to turnips, horseradish, radishes, and rutabagas; breeding for better leaves led to collard greens, arugula, bok choy, tatsoi, mizuna, and countless kales; flower buds got bigger and bigger until they became brussels sprouts and cabbages, and more recently kalettes; breeding for larger seeds led to canola, mustard seeds, and meadowfoam. And finally, when you breed for a larger and sweeter stem, you get kohlrabi, a wonderfully weird vegetable that sits right on top of the soil as it grows.

Isn’t it crazy to think that humans created all of these different vegetables that we have available to us today? Even sweet corn used to just be grass. I tend to get lost in thought about it every time I eat kohlrabi, romanesco, or other such funky cousins of the Brassica family tree. As the season progresses into fall, see if you can pick out the Brassicas as they debut in your CSA box.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Kohlrabi—Shave the skin off with a knife before eating. Dip spears into hummus, grate into a slaw, fry and dip into aioli (week 5 recipe), or slice thinly and sprinkle with salt and lemon and eat as is.
  • Sweet Italian Peppers
  • Nicola Potatoes—These potatoes are as buttery as can be, perfect for hash browns, mashed potatoes, and roasted with other veggies in the oven.
  • Red Cabbage—One cabbage can go a long way! Try using some to make a jar of kraut; I have a friend who makes purple kraut regularly and his kids call it Dragon Food (see week 8 recipe).
  • Fennel—Fennel is like a licorice-flavored dill, whose mild fronds are great as garnish, in stock, or in a salad. The bulb is the main attraction, often shaved thinly and served raw with steak or pork.
  • Bunched Carrots—With this rain it is officially sweater-wearing and stock-making season! Whenever you’ve got a pot of veggie or chicken stock going, make sure to throw in your carrot tops for a nice fresh flavor.
  • Shallot—Shallots are a cross between onions and garlic, which is why they often look like they’re trying to clove up a bit. Their flavor is also much more potent than a normal onion, you may need to tag out with a friend if you’re chopping for too long.
  • Chard—let raw leaves soak in vinegar before serving in a salad; this removes the mouth-drying, oxalic nature and allows you to taste the full chard flavor.
  • Sweet Onion
  • Red Onion—Nice acidic flavor, perfect raw on salads and sandwiches.
  • Sweet Corn
  • Jalapeño—End of season jalapeños are the hottest, beware!
  • Cucumbers
  • Lettuce
  • Tomatoes

Recipes

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Grilled Corn with Alla Diavola Butter and Parmesan Cheese

“Not quite a recipe, this dish is a reminder that when you have a fridge stocked with good condiments, such as my alla diavola butter, great meals are minutes away. The Italians have a few dishes they refer to as alla diavola, which means “devil style”—in other words, spicy as hell. In this butter, I bring together layers of not just heat but all kinds of good chile and pepper flavors. You can adjust up or down, depending on how intense you like your heat.”

Author Adapted from Six Seasons by Joshua McFadden

Ingredients

  • Sweet corn, husked
  • Freshly grated Parmesan cheese

Alla Diavola Butter

  • 1/2 lb butter, at room temperature
  • 1 Tbsp paprika
  • 1 Tbsp dried chile flakes
  • 1 Tbsp black pepper
  • 1/2 tsp salt
  • 1/4 cup finely chopped seeded jalapeno
  • 1 Tbsp hot sauce of choice

Instructions

Alla Diavola Butter

  1. Fold all the ingredients together with a wooden spoon or rubber spatula and pile into whatever container you want to serve or save it in. chill the butter for at least 1 hour to firm up and to let the flavors marry and permeate the butter.

  2. A neat option is to spoon the butter in a line onto a sheet of parchment or waxed paper and roll it into a neat cylinder. Wrap that up well in plastic or pop into a freezer bag and freeze until ready to use it or slice some.

Grilled Corn

  1. Heat a grill to medium-high.

  2. Arrange the corn—un-oiled—on the grill and cook for only a couple minutes, turning so that all sides get exposed to the heat. You just want to warm the exterior and maybe give it a kiss of smoke and flame, but you want the interior of the kernels to stay juicy and almost raw.

  3. Arrange the corn on a platter and slather with the butter, turning the ears so they get entirely coated. Shower with grated pecorino and eat right away.

 

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Roasted Fennel with Apples, Taleggio Cheese, and Almonds

“I created this dish by accident. I was making dinner and realized I didn’t have enough fennel for the dish I had planned to make. But I had apples, and so in they went. It has been a go-to recipe ever since. That’s what good cooking is about: adapting, trusting your instincts, and being willing to fail."

Author Adapted from Six Seasons by Joshua McFadden

Ingredients

  • olive oil
  • 1/2 pound fennel sausage (or Italian)
  • 2 garlic cloves, smashed and peeled
  • 1/2 tsp dried chile flakes
  • 2 fennel bulbs, cut lengthwise into eighths
  • 1 large apple, peeled, cored, and thinly sliced
  • 1/2 cup almonds, toasted
  • 1 tsp fresh thyme leaves
  • 6 ounces Taleggio cheese, torn into bits (or whatever cheese you fancy!)
  • salt & pepper
  • 1/2 cup breadcrumbs
  • 1 tbsp butter

Instructions

  1. Heat the oven to 375 degrees F.

  2. Heat a large skillet over medium-high heat, add 1 tsp olive oil, then add the sausage. Cook until it’s no longer pink, about 5 minutes, breaking it up into pieces about the size of popcorn. Scoop it out of the pan and set aside.

  3. Reduce the heat to medium-low, add 1 tbsp oil and the smashed garlic, and cook slowly to toast the garlic so it’s very soft, fragrant, and nicely golden brown, about 5 minutes. Add the chile flakes and toast for another few seconds, then add the sliced fennel. Pour 1/3 cup water into the pan and cover it, adjusting the heat so the fennel steams and simmers. Check the fennel every few minutes, adding more water as it evaporates.

  4. Continue cooking like this until the fennel is getting tender but not super soft, about 10 minutes. If there’s any remaining water when the fennel is cooked, increase the heat to evaporate it quickly.

  5. Return the sausage to the pan and add the apples, almonds, thyme, and half the Taleggio. Toss and then season generously with salt and pepper.

  6. Pile this into a 2-3 quart baking dish, top with the remaining cheese and the breadcrumbs, and dot with the butter. Bake until the ingredients are hot and all the way through the cheese is melting and starting to sizzle, 30-35 minutes.

  7. Let the casserole rest for about 5 minutes and serve hot.

Dinner Menu: Sept. 14-16, 2017

Antipasti

Grilled seasonal vegetables,  marinated olives, lemon vinaigrette,  GTF bread    8

Baked local chevre, roasted onions, garlic, pears and crostini     9

Mixed greens, balsamic vinaigrette     6.5

GTF salad, cucumber, roasted almond, green beans, feta dill dressing    9.5

Eggplant parmigiana with mixed green   6.5

Caprese salad with tomatoes, mozzarella, basil, balsamic, olive oil

Beet soup with parmesan crisp    6

 

Pizze Rosse

with GTF house-made tomato sauce

mozzarella and basil   13

mozzarella, roasted peppers, car. onion 13

mozzarella, bacon   13

 

Pizze Bianche

with béchamel sauce

zucchini, house made sausage   13

bacon, kalamata  13

broccoli, kale 13

add an egg or anchovies 1

Primi e Secondi 

Spaghetti with Clam Sauce, tomatoes, garlic, chili flakes, parsley, white wine    20

GTF Bell Peppers, brown rice, zucchini and chard broth, basil pesto     19

Painted Hills Flank Steak, mashed potatoes, kale, horse radish aioli     23

Duck Breast, carrot puree, spinach, honey   22

Carlton Farm Pork Ragu, creamy polenta, chard, basil pesto  22

Newport-Oregon Chinook Salmon, spinach, lentils, garlic-mint lemon sauce   22

 

Dolci

Spiced Chocolate Mousse, with cream and shortbread 6

Apple Caramel Crisp with ginger ice cream   8

 

2017 CSA – Week 14: The Power of Raw

CSA Newsletter – Week 14


The Power of Raw

Somehow September is almost halfway gone already, but luckily our produce selection still thinks that it’s summer. So before summer really ends, it’s time to fully embrace eating vegetables raw! Because when we’re all eating roasted root vegetables morning, day, and night this fall, we’re going to miss how easy it was to take a bite out of something sweet and crisp.

This week’s recipes focus on celebrating the raw! One of my favorite ways to eat raw vegetables is to load them up in salads with at least ten ingredients—the more the better. I’ve struggled to incorporate salads into my diet for many years; they have just never been that enticing. But once I learned the cornerstones to a great salad, I was surprised that I actually started craving them! So if you’d like to start experimenting with raw salads, here are the following components that I focus on to get the full flavor and texture package that will have you coming back for seconds.

  • Fruit—cherries, melons, grapes, nectarines, watermelon
  • Soft Vegetables—Raw tomatoes or steamed beets
  • Crisp Vegetables—cucumber, carrot, celery
  • Crunch—toasted nuts, torn croutons, etc.
  • Tang—vinegar-based dressing, raw onion.
  • Plenty of herbs! Throw ‘em all in!
  • Spice—mustard greens, minced jalapeno, or chili powder
  • Dressed Greens—make sure to toss your greens in dressing thoroughly before serving. Simply pouring dressing over raw greens at the table doesn’t allow for the slight bit of softening that the dressing will do to the greens, making them tastier to eat.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Specialty Melon
  • Italian Peppers—red and yellow peppers, both sweet and crisp.
  • Sweet Bell Pepper
  • Purple Majesty Potatoes
  • Black Kale—This is one of the first signs that fall is upon us!
  • Napa Cabbage—If you’re interested in learning how to make kimchi, just watch Maangchi’s youtube video at the following link: https://www.youtube.com/watch?v=0sX_wDCbeuU – I learned how to make kimchi from her & now make it for the farm;  it’s easier than you’d think!
  • Carrots
  • Leeks—Ever imagined what it would be like to eat an onion that tasted like butter?? Leeks are here to quell your curiosities.
  • Italian Parsley—Sweet and fragrant like its fennel cousin, parsley is wonderful paired with fruit in salads. I once had a parsley sorbet on cheesecake (never would have thought of that!) that is potentially the best thing I’ve ever eaten.
  • Sweet Onion
  • Cucumbers
  • Lettuce
  • Summer Squash
  • Tomatoes
  • Cherry Tomatoes
Print

Melon, Parsley, and Cherry Tomato Salad

Author Adapted from Splendidtable.org

Ingredients

  • 1/4 cup Sweet Onion, cut into thin rounds
  • 4 cups ice water
  • About 8 cups salad greens --I suggest mixing your head lettuce and kale together. Black kale can be very tender raw when you slice it into very thin strips and let it sit in the vinegar dressing for 10-15 minutes before mixing it in.
  • 1/2 - 1 small Cantaloupe or Honeydew Melon, cut into 1" cubes
  • 1 cup salted sunflower or pumpkin seeds
  • 1 cup packed fresh herbs, chopped finely --Italian parsley, basil, and mint if you have them
  • 1/2 pint Cherry Tomatoes, sliced into quarters
  • salt and pepper to taste
  • 2-3 tbsp olive oil
  • 2-3 tbsp cider vinegar

Instructions

  1. Combine onion and ice water and refrigerate 30 minutes. This takes the sharp edge off the onion taste.

  2. Finely chop about half your bunch of kale into thin strips. Place in a large salad bowl and gently toss with enough oil to barely coat the greens. Toss in vinegar to taste, starting with 2 tbsp. Gently massage the dressing into the kale leaves with your hands and let sit while you prep everything else.

  3. With your hands, tear your lettuce into bite-size pieces and place into another big salad bowl.

  4. Drain the onions and path them dry. Sprinkle the greens with the melon, cherry tomatoes, sunflower seeds, herbs, salt, pepper, and drained onions.

 

Print

Purple Potato Leek Soup

Adapted from Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cups Leeks, chopped (you can use as much of the green as you'd like; it'll all be edible
  • 1/2 cup chopped sweet onion
  • 6 cups cubed Purple Potatoes, skins on!
  • 1 Carrot, diced
  • Parsley Stems, minced
  • 7 cups vegetable stock or water
  • 1 cup milk, dairy or alternative
  • salt and pepper to taste

Instructions

  1. Heat the oil and butter in a medium soup pot. Stir in the leeks and onions. Cook on low heat, without browning, for 5 minutes.

  2. Add the potatoes, carrot, stock, and salt. Bring to a boil, decrease the heat and simmer for 40 minutes, or until the potatoes are fork-tender.

  3. Let the soup cool slightly. Puree it in a blender or run it through a food mill.

  4. Add the milk. Return the soup to the pot and gently reheat, Do not let it boil, as this will scald the milk. Season to taste with additional salt and pepper and serve.

 

Print

Napa Cabbage Slaw

I went and had breakfast at the Yachats Farmstore last week, and, among many other delicious things, they served a napa cabbage slaw that was AMAZING. Normally slaws call for sugar in the dressing, but napa cabbage is naturally so sweet that you don’t need to add any sugar, yet you still get the nice sweet flavor. Get creative! Add whatever herbs and spices you’d like!

Ingredients

  • 6 tbsp olive oil
  • 2-3 tbsp cider vinegar
  • 1/2 tsp Dijon mustard
  • 2 carrots, grated
  • 1 head Napa Cabbage, shredded
  • 3/4 cup sliced almonds, toasted

Instructions

  1. Mix all ingredients together in a large bowl and season with salt and pepper to taste. Enjoy fresh, and keep for easy leftovers.

Lunch Menu: Week of Sept. 12, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

smokey roasted eggplant soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, pumpkin seeds, cucumbers, and a feta-dill dressing  9.5

 

Pizze Rosse

garlic & basil    13

corn, leeks, zucchini    13

ancho peppers & house sausage  13

 

 

Pizze Bianche

bacon & caramel onions  13

kalamata olives & goat cheese  13

broccoli & kale   13

 

 

–add an egg, pickled jalapenos, or anchovies   1

 

Secondi

chicken & cheese ravioli with preserved meyer lemon, croutons, mint, basil and parmesan   14

brodetto of prawns with garbanzo beans, peppers, tomatoes and kale topped with aioli   14

duck leg confit on black lentils  with green beans, pickled onions, and romesco    14

semolina gnocchi with  mushrooms, kale, and goat cheese    13

beet risotto with blue cheese, walnuts, and broccoli   13