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.

Antipasti

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

 

Secondi

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

CSA 2017 – Week 5: The Next Village Square

CSA Newsletter – Week 5


The Next Village Square

For the first time at market this weekend we had tomatillos, eggplant, jalapeños, and tomatoes overflowing from our stands, and I was filled with a warmth that only a bustling summer farmers’ market can provide. Across our five weekend markets our crews woke up before the sun and rushed to set up tents and tables, followed by beautiful veggie displays. Throughout the day the community absorbed our produce and all you lovely people picked up your CSA boxes.

Looking up from my register out at the whole market scene on Saturday, I couldn’t help but feel like there was something so beautifully human happening, something that before I started working at this farm I personally had missing in my modern, suburban, millennial life.

In this world we no longer know our neighbors and we no longer gather in village squares. But it’s plain to see that through farmers’ markets we are successfully rebuilding our communities. Vendors and customers alike know each other by name and genuinely care about each other. The farmers’ market is our village square, a place where we can all gather together, share in food, and watch the seasons roll by. It could seem like the marketplace is first and foremost a place of commerce, where we come to buy food to sustain our bodies, but it is providing so much more than that. Families come and spend the day at market. There’s live music, often fountains to play in, grassy knolls on which to picnic, and an endless stream of fresh, local goods that you get to take home and enjoy with your friends and family. So thanks for being a part of our community, for taking joy in the food we have to offer, and for making the time to read these letters.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Green Bell Pepper—You know it’s summer when peppers start rolling in. Enjoy these sliced raw as a snack
  • Napa Cabbage—Napa is known for its crisp bok choy-like stems and especially sweet flavor. This is the main ingredient in Kimchi.
  • Basil—Cut the bottom of the stems off and place in a glass of water on the counter as a functional bouquet.
  • Kohlrabi—Great raw in slaws.
  • Carrots—“When you think “carrot,” you may think orange, but I also think green. Early in the year, carrots come with lacy tops that are delicious,”—Joshua McFadden
  • 2 Sweet OnionsHigh sugar content that makes them perfect for caramelizing, and they’re great roughly chopped in Pico de Gallo.
  • Spinach—succulent leaves perfect raw in salads or lightly braised to become melt-in-your-mouth tender.
  • 4 Cucumbers—Eat fresh like an apple or slice into salads for a nice, sweet crunch.
  • 2-3 Zucchini—Great for grilling, just slice lengthwise into spears. Or spiralize into zoodles. Or stir-fry with onion and egg to make a frittata. Zucchini does it all.
  • 5 lbs New PotatoesThis week we have Nicola potatoes.
  • Lettuce—Various varieties
  • Siletz Tomato!!!!

Recipes

Print

Kohlrabi Home Fries w/ Thyme Aioli

—The CSA Cookbook by Linda Ly

Author Linda Ly

Ingredients

For the Fries

  • 2 lbs kohlrabi, peeled & cut into 3" spears
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp ground black pepper

For the Aioli

  • 1 egg
  • 2 garlic cloves
  • 1 tbsp chopped fresh thyme
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 3/4 cup sunflower oil

Instructions

  1. Preheat oven to 425 degrees F.

  2. On a large rimmed baking sheet, toss the kohlrabi with the oil, salt, garlic powder, and pepper. Scatter the kohlrabi across the baking sheet in a single layer and bake for 35-40 minutes until lightly browned, shaking them up halfway through to evenly brown all sides.

  3. Meanwhile, make the aioli by adding the egg, garlic, thyme, lemon juice, and salt to a blender. Blend on medium speed for a few seconds until well combined. 

  4. While the blender is running, add the oil in a very slow, steady, and thin (think needle-size) stream until the mixture emulsifies. Don’t try to rush the stream of oil; the emulsification starts slowly, but you’ll hear the sound of the motor change as the aioli thickens and starts slapping the sides of the blender. When the aioli turns opaque and smooth transfer to a small bowl.

 

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Spinach Basil Salad w/ Balsamic Dressing

A simple salad I make all the time

Author Laura Bennett

Ingredients

  • 1 bunch spinach
  • 1/2-1 bunch basil
  • 1/4 sweet onion, minced
  • balsamic vinegar
  • olive oil
  • salt

Instructions

  1. First mince up your onion and place in a large bowl. Pour a good amount of balsamic vinegar into the bowl and smash the onion into the liquid with the back of a spoon. Sprinkle some salt into your mixture.

  2. With a sharp knife slice your spinach into very thin strips, and do the same with your basil. Add them both into the bowl with the dressing and toss. The longer the leaves sit, the more the vinegar will break them down making them become melt-in-your mouth soft. Add fresh berries and toasted nuts of any kind to make the salad even brighter.

 

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Simple Cole Slaw (serve with tacos!)

—Make it up!

Author Laura Bennett

Ingredients

  • Napa cabbage
  • green bell pepper
  • kohlrabi
  • carrots
  • cucumbers
  • basil (and parsley and any other herbs!)

Instructions

  1. Mix up the veggies, sliced or shredded into fine strips, and dress up the slaw with whatever you’d like. I make a mixture of mayo, vinegar, hot sauce, salt, and random spices. If you’re into putting this on a taco, make some chicken mole or tempeh.

 

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Zucchini Scramble with Garlic Chévre, Tomato and Basil

My personal breakfast of the week.

Author Laura Bennett

Ingredients

  • onion
  • garlic
  • oil
  • zucchini
  • 4-6 eggs
  • tomato, sliced
  • basil
  • garlic Chevre cheese
  • bread, sliced and toasted optional

Instructions

  1. Roughly chop an onion and a head of garlic and heat up a pan with oil in it. 

  2. Let sauté for a few minutes while you slice 3-4 zucchini into discs. Add the zucchini into the pan and toss to coat with oil. Cover and let cook a couple minutes, remove the lid, stir, and then let continue to sauté until the zucchini is nicely done. 

  3. Wait to add salt until the very end of the cooking process! That’s the magic zucchini secret! If you add salt early on it will make the zucchini all mushified, and you don’t want that, no no.

  4. Then whisk up 4-6 eggs, add some salt to the eggs, and dump them over the veggies in the pan and scramble around until done. 

  5. Divvy out onto plates and top with raw slices of tomato and basil, and a plentiful heap of garlic Chévre if you can find some at your local farmers market. 

  6. I also top that with a dollop of spicy chilis and oil. Even better, get some of our Altamura loaves or bread from a local bakery and serve some toast on the side. Enjoy!

 

Lunch Menu: Week of July 5th, 2017

Semolina gnocchi with Shea’s mozzarella, tomatoes, basil and grilled baby onions  

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

roasted pepper and tomato soup, topped with roasted garlic and served with bread    5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  fresh-picked boysenberries, cucumbers, and roasted almonds with

a boysenberry-ginger vinaigrette     9.5

pork pate with pickled vegetables, mustard and bread     8

 

Pizze Rosse

garlic & basil    11

bacon & kale    12

caramel onion  & tomato  12

 

Pizze Bianche

zuke, kalamata, mushroom    12

bell peppers & eggplant    12

duck confit & scallions    12

 

– add an egg or anchovies   1

 

Rockfish curry with jasmine rice, lemongrass and toasted sesame and toasted sesame 

Secondi

mushroom ravioli with leeks and a rosemary brown butter 12

semolina gnocchi with shea’s mozzarella, tomatoes, basil and grilled baby onions    12

maple grilled pork shoulder on lentils with roasted peppers and a house mustard sauce   13

rockfish curry with jasmine rice, lemongrass and toasted sesame 13

Dinner Menu: June 29th-July 1st, 2017

Antipasti

chad fell’s bread & marinated olives  5

cream of escarole  6

mixed greens, balsamic vinaigrette  6.5

cold gazpacho  6.

country pork terrine & extras 8

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

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

 

Pizze Rosse

garlic & basil  10.5

garlic scapes & goat cheese 11.5

bacon, baby onion & kale  12.5

 

Pizze Bianche

egg & scallions 11.5

zucchini & roasted peppers 115

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

Secondi

Potato  Gnocchi with slow tomato, fennel, fava, arugula, mushroom & mascarpone cream, parmesan  17

King Salmon with verde rice, bergamot minted snap peas, shellfish broth and buerre blanc   20

Teres major steak fritas, handcut fries, carrots, fennel and herb butter  22

Duck Breast with  white beans, spinach, poached garlic puree and marionberry gastrique 22

Bacon-wrapped pork loin with potato gratin, braised cabbage, carrot and grain mustard jus

To Finish

Lemon Cream Roll, fresh berries, cream   8.5

Chocolate Cardamom Cake, roasted navel orange, vanilla ice cream 8.5

Poached Pear, sabayon custard, rhubarb gellie   8

Strawberry-Watermelon Sorbet   7

2017 CSA – Week 3: Feasibly Delicious Foods

CSA Newsletter – Week 3


Feasibly Delicious Foods

Hello everyone, it’s the official first CSA box of summer, woo! With all this sunshine production is really picking up. Your boxes will be fuller by the week until you can hardly carry them home.

I wanted to take a moment to let you all know what my intentions are with the CSA Newsletters this season. Though my life revolves around vegetables, it certainly has not always been that way. Pretty much the only vegetable that I ate growing up was baby carrots, and the rest of my diet was processed food either from a box or from a drive through (there’s nothing quite like instant mashed potatoes, is there?). Needless to say, this city girl had no idea what she was doing when she started working at a farm!

Throughout my years with this farm, I have gotten to know and fallen in love with the vast variety of vegetables that can be grown in the Willamette Valley, most of which I had never laid eyes on let alone tasted. Many of you are experienced cooks and for you I will be sure to include some more intricate recipes that will wow your guests and offer more complex flavor combinations.

But what I intend to focus on is what I like to call feasible deliciousness. Even as a farmer, it nearly impossible to find the time to cook a meal at home these days, and so if we want to eat lots of veggies and stay healthy, the simpler the better. I want to help you all learn more about the lesser known veggies, learn easy and quick ways to make them delicious and filling, and hopefully inspire you all to love and appreciate vegetables as much as I have come to.

First and foremost, never feel like you have to follow a recipe exactly. I encourage you to eyeball measurements, replace ingredients with whatever you have on hand, and use a spice not listed if it calls to you. Always have fun, and don’t take anything too seriously. Feel free to contact me with cooking or farming questions any time! But please remember to send all logistical CSA questions to csa@gatheringtogetherfarm.com , thank you!

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Beets—Sweet, earthy, and beautifully bright. If you or some of your family members are in the I-hate-beets club, look into different ways to prepare them. It’s rare that we actually don’t like something, we often just don’t like the way we’ve had it before.
  • 5 lbs New PotatoesNewly dug potatoes are very high in water content, so make sure if you’re making a crispy potato dish that you find a way to remove some of the water, either via pre-boiling, pre-baking, or by pressing with a cloth.
  • Dill—A little dill goes a long way, and provides such a delicate freshness and texture to any dish.
  • Spinach—Our spinach is at its prime right now; it doesn’t like the heat of summer much, so it’s just in the edges of summer that it is particularly beautiful.
  • Lettuce—Various varieties
  • 2 Sweet OnionsHigh sugar content that makes them perfect for caramelizing.
  • 4 Cucumbers—Eat fresh like an apple or slice into salads for a nice, sweet crunch. We have two varieties coming this week, you can taste and decide which is your favorite!
  • 2-3 Zucchini—Make sure when you cook zucchini to salt at the end of the cooking process so it doesn’t turn to mush!

Recipes

Print

Beet Slaw with Pistachios and Raisins

This recipe is from one of my favorite new cookbooks, Six Seasons by Joshua McFadden, head chef at Ava Gene’s in Portland, a wonderful restaurant that our farm sells produce too. Enjoy! The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve the pistachio butter and make a crazy good sort of vinaigrette.

Servings 4 people
Author Joshua McFadden

Ingredients

  • 2 cloves garlic smashed and peeled
  • 1/2 cup golden raisins
  • 2 tbsp white wine vinegar
  • 1 1/4 lb beets use a mix of colors if you can
  • 2 tbsp fresh lemon juice
  • 1/2 cup flat-leaf parsley leaves, lightly packed (substitute dill since that's what you have)
  • 1/4 cup mint leaves, lightly packed
  • 1/2 tsp dried chili flakes
  • salt
  • pepper
  • olive oil
  • pistachio butter

Instructions

  1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.

  2. Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.

  3. Remove the garlic from the raisins and discard. 

  4. Add the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. 

  5. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.


  6. To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.

Print

Crispy Buttery Smashed Potatoes

From the Portland Farmers Market Cookbook by Ellen Jackson

Author Ellen Jackson

Ingredients

  • 5 2-lb-potatoes, unpeeled
  • salt to taste
  • pepper to taste
  • 2-3 tbsp olive oil
  • 4 tbsp butter, melted and divided
  • 1 tsp minced garlic
  • 2 tsp finely chopped herbs (rosemary, thyme, parsley, chives, dill, etc.)

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.

  2. 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.

  3. Preheat the oven to 425 degrees F.

  4. Lightly coat a baking sheet with the 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.

  5. Brush the potatoes generously with 2 Tbsp of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes. 

  6. Add the garlic and herbs to the remaining 2 Tbsp butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8-10 minutes more.

Print

Simple Cucumber Salad

I make this all the time at home for munching, usually to get me through to my next big meal. This cucumber salad takes hardly five minutes to prepare, and is a wonderful snack or side dish on a hot summer day.

Author Laura Bennett

Ingredients

  • 3-4 cucumbers, sliced into discs
  • 1/3 bunch dill, finely chopped
  • lemon juice to taste (I often use vinegar if I don't have any lemons on hand)
  • salt to taste (2-3 pinches)

Instructions

  1. In a large bowl, mix together all the ingredients, and add more of anything to taste.