Lunch Menu: July 3rd, 5th, and 6th, 2018

*Prices & items are subject to change
Fish Cakes & Greens

Starters & Salads

Farm Salad (7.00) (GF, vegan)
GTF salad mix, summer vegetables, toasted hazelnuts, with thyme & balsamic vinaigrette

Simply Salad (5.00) (GF, vegan)
GTF salad mix, carrot, radish, thyme balsamic

Summer Vegetable Confit (7.00) (Vegan)
Tomatoes, summer squash, pearl onions, garlic, olive oil, fresh bread

Panzanella Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, snap pea, scallion, sherry vinaigrette, altamura croûtons

Siletz Tomato Salad (8.00) (GF, vegan)
Sweet onions, cucumber, mint, olive oil

Grilled Summer Squash (7.00) (GF, vegan)
Salsa verde, radish, herbs, toasted almonds

Fish Cakes & Greens (16.00)
Pacific rockfish, potato, herbs, GTF salad mix, carrot, radish, charred chive  aioli, lemon thyme vinaigrette

Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread

Polenta & Chard (8.00) (GF, V option)
Polenta cake, rainbow chard, black & red kale, poached egg, bacon, garlic, leeks

Wood Fired Pizza

Spring Vegetable Flatbread (8.00) (V)
Yoghurt, tomatoes, zucchini, purslane, mint

Margherita (11.00) (V)
Marinara, mozzarella, basil

Sage Sausage & Chard (13.00)
Marinara, fontina, parmesan

Kohlrabi & Bacon (13.00)
Garlic cream, rogue blue cheese, fresh herbs

 

Zucchini, Carrot & Scallion (13.00) (V)
Fontina, basil pesto

Add an egg 1.50
Add white anchovy 2.00
Add roasted garlic 1.50


Spinach, Tomato & Mushroom Risotto

Larger Plates & Sandwiches

 

Reuben Sandwich (14.00) (half 8.50) (V option)
Pastrami, Isaac’s sauerkraut, swiss cheese, thousand island, rye bread, choice of side salad or slaw

Summer Vegetable Sandwich (13.00)(half 7.50) (Vegan)
Marinated zucchini, butter lettuce, tomato, pea sprouts, salsa verde, Pugliese bread, choice of side salad or slaw

Duck Confit (20.00) (GF)
Pinot noir braised cherries & sweet onions, brown rice pilaf, braised kale & chard

Grilled Summer Vegetables (16.00) (GF, vegan)
Summer squash, sweet onions, carrots, peas, tomatoes, mole verde, pumpkin seeds

Wood Fired Chinook Salmon (21.00) (GF, DF)
Skordalia, roasted chard, tomatoes & shishito peppers, smoked pimenton oil

Grilled Hanger Steak (22.00) (GF)
Potato puree, summer vegetables, salsa verde

Spinach, Tomato & Mushroom Risotto (17.00) (V)
Tomato broth risotto, spinach, shiitake mushrooms, parmesan


Jules’ Sweet Treats

Warm Nectarine Crisp (8.00) (GF)
Walnut, hazelnut, and coconut crumble, roasted nectarines, cardamom ice cream. Vegan option available.

The Lemon Bomb (8.00)
Orange blossom meringue, lemon curd, sweet pastry crust, boysenberry coulis, candied orange peel

Scoop of farm ice cream  ($3)
Ask server for today’s flavors

From the farm: strawberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)

CSA 2018: Week 4 – Celebrating Diversity through Food

CSA Newsletter – Week 4


Celebrating Diversity through Food

Summer is the season of diversity for food in the Pacific Northwest. The familiar watermelon slices, iceberg lettuce salads, and potato salads are classic and consistently delicious summer picnic treats, yes, but there is also such a fuller range of flavors and textures to be enjoyed in this world when one travels outside what they are used to.

Salads are a great way to easily incorporate a diversity of flavors and textures into your food life without having to experiment with complicated recipes. A salad can simply be a bunch of raw veggies chopped up into a bowl and tossed with dressing, either store-bought or home-made. You can throw just about anything in, including cheese, nuts, and cooked meats. Salads allow the cacophony of flavors and textures present to be enjoyed as individual elements in harmony, rather than blending everything together to taste more or less the same as can occur in a soup or sauté. Diversity is about standing out, not about blending in.

As you enjoy your meals this season, remember the diversity present on your plate and in this world. Your sweet, tangy tomatoes and colorful, creamy potatoes developed in the microclimates of the Andean mountains in South America before ever making their way to Italy. Your crisp cucumbers originated in India before becoming mainstream in American salad bars. The common carrot that many Americans know only as prepackaged, rounded nubs started out its life in the soils of Iran and Afghanistan. The all-powerful garlic had its start in Central Asia before taking over the world’s palate. The foods that we think of as typically American are indebted to countless cultures and hard-working hands that cared for these plants throughout history. Each meal connects us to our fellow man across the globe and across time. As Wendell Berry so eloquently put it,

“Eaters, that is, must understand that eating takes place inescapably in the world, that it is inescapably an agricultural act, and that how we eat determines, to a considerable extent, how the world is used.”

Best,
Laura Bennett


Table of Box Contents

  • Siletz Tomatoes—These are my favorite tomatoes that we grow! Many a customer across the sample table at the farmers’ market have converted to the way of the tomato over these beauts. For an early tomato, these fruits are particularly sweet and flavorful.
  • BasilOur basil is in its prime; it’s the perfect time to be putting it on literally everything!
  • Boysenberries—We grow two types of boysenberries. The fuzzy variety is a traditional boysenberry, whereas the sleek variety is a variety called Newberry. Both are super sweet with an accompanying tartness that makes for a great zing.
  • Purple Kohlrabi—Peel, slice thinly, enjoy raw.
  • GarlicOur fresh spring garlic from earlier in the season is now starting to dry. Flavor is intensifying throughout the drying process, and the large cloves make for easy peeling and chopping.
  • Zucchiniexcellent grilled whole!
  • White Russian Kale
  • Sweet Slice CucumbersThese cucumbers’ flavor is by far the sweetest out of the other cucumbers that we grow. Thinly slice into salads to avoid the skin’s texture, or peel if desired. If you have a mandolin or a spiralizer, thinly slice long strips of cukes and season with toasted sesame oil, vinegar, and salt for a delicious fresh salad.
  • Huckleberry Gold Potatoes
  • CarrotsIf you’re looking for new, exciting things to do with carrots, add them into salad described above in the cucumber section, or roast/steam them and puree with caramelized onion and garlic as a soup.
  • Green Oak Lettuce—buttery & oak-shaped
  • Semi-Sweet OnionThese dried yellow onions are quite sweet with a slight acidic punch.

    Recipes

    Print

    Whipped Basil-Garlic-Feta Dip

    Adapted from https://domesticsuperhero.com/whipped-basil-feta-dip/ 

    Ingredients

    • 8 oz feta crumbles or block feta
    • 8 oz cream cheese, softened
    • 1/2 cup basil leaves, tightly packed
    • 1-2 cloves garlic
    • 1 tbsp lemon juice, or cider vinegar, or wine
    • salt & pepper to taste
    • raw veggies for dipping: kohlrabi, cukes, carrots

    Instructions

    1. If using a block of feta, first place it in the food processor and pulse to crumble. Next add the cream cheese, basil, and garlic and process on high for 1 minute or until creamy and smooth.

    2. Add lemon juice, salt and pepper and combine for a few more seconds until nice and smooth.

    3. Remove from processor bowl and place in an air-tight container in the fridge. Refrigerate at least 1 hour, but the longer the better (overnight if possible before a party). The dip is best at room temperature, so remove from fridge a bit before serving.

    4. Serve with raw vegetable slices, baguette slices, crackers, pretzels, or whatever you prefer- Enjoy! 

    Print

    Boysen-Basil Salad

    From our sample table at the PSU Farmers’ Market. The flavor combination of balsamic vinegar, basil, boysenberries is AMAZING.

    Ingredients

    • 1/2-1 head green oak lettuce, roughly chopped
    • 1/3-1/2 bunch basil, thinly sliced
    • 1 pint boysenberries, halved
    • 1 cucumber, sliced into wedges
    • 1 zucchini, sliced into wedges
    • 1 carrot, thinly sliced
    • 1 tomato, chopped into bite-sized pieces
    • 1/4 onion, thinly sliced

    Dressing

    • 1-2 cloves garlic, minced
    • 1/5 onion, minced
    • balsamic vinegar & olive oil
    • salt & pepper to taste
    • 1 raw egg (optional)
    • Optional-yet-super-tasty additions: any cheese, cubed or crumbled; nuts: walnuts, hazelnuts, seeds; herbs

    Instructions

    1. Mince your onion and garlic and put into small bowl with vinegar, oil, salt & pepper.

    2. Chop all of your vegetables for your salad and throw into a large bowl, except the berries and tomatoes. Once done chopping mix everything together. 

    3. If you want to make your dressing a little creamier, whip an egg up well and whip it into the dressing.

    4. Pour your dressing over the salad and toss to incorporate. Add more salt, vinegar, and oil to taste.

    5. Add in the berries and tomatoes at the end as they will become mush if stirred much. Enjoy!

     

    Print

    The Kale Salad that Started it All

    Tip from Joshua McFadden—

    “A trick to ensure tender kale without long cooking: Freeze the kale raw (and trimmed) for a few hours; freezing will break down the fibers. Cook it straight from the freezer.”

    Author Adapted from Six Seasons, p. 309

    Ingredients

    • 1 bunch kale, thick ribs cut out
    • 1 clove garlic, minced
    • 1/4 cup parmesan/Romano cheese, finely grated
    • olive oil
    • juice of 1 lemon
    • 1/8 tsp dried chili flakes
    • salt & pepper
    • 1/4 cup breadcrumbs

    Instructions

    1. Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1/16th inch ribbons (this is called chiffonade). Pile the kale into a bowl.

    2. Put the chopped garlic on a cutting board and mince it even more until you have a paste (you can sort of smash and scrape the garlic with the side of the knife as well). Transfer the garlic to a small bowl, add ¼ cup parmesan, a healthy glug of olive oil, the lemon juice, chile flakes, ¼ teaspoon salt, and plenty of twists of black pepper, and whisk to combine.

    3. Pour the dressing over the kale and toss well to thoroughly combine (you can use your clean hands for this, to be efficient). Taste and adjust with more lemon, salt, chili flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Top with the breadcrumbs, shower with more cheese, and drizzle with more oil.

Dinner Menu: June 28-30, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (9.00) (vegan, GF)
Salad greens, summer vegetables, toasted hazelnuts, thyme balsamic vinaigrette

Simply Salad (7.00) (vegan, GF)
Salad greens, thyme & balsamic vinaigrette

Bread and Butter (6.00) (V)
Honey & thyme, smoked paprika, and herb butters

Grilled Radicchio and Chorizo (9.00) (GF)
Sherry vinaigrette, shaved kohlrabi, white anchovy, parmesan

Siletz Tomato Salad (9.00) (GF, vegan)
Sweet onions, cucumber, mint, olive oil

Summer Panzanella Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, snap pea, scallion, sherry  vinaigrette, altamura croûtons

Spring Vegetable Flatbread (8.00) (V)
Yoghurt, tomatoes, zucchini, purslane, radish, mint

Siletz Tomato Gazpacho (6.00) (GF)
Basil, olive oil, grilled bread


Wood Fired Pizzas

Margherita (11.00) (V)
Marinara, mozzarella, basil

Sage Sausage & Chevre (14.00)
marinara, swiss chard, parmesan

Kohlrabi & Bacon (14.00)
Garlic cream, cilantro, honey, lemon

Zucchini, Carrot & Scallion (13.00) (V)
Fontina, basil pesto

Add an egg 1.50
Add white anchovy 2.00
Add bacon 2.00
Add roasted garlic 1.50


Entrees

Grilled Summer Vegetables (16.00) (GF, vegan)
Summer squash, sweet onions, carrots, peas, tomatoes, mole verde, pumpkin seeds

Fresh Tomato & Zucchini Pasta (17.00) (V)
Siletz Tomatoes, zucchini, sweet onion, fettuccine, garlic, white wine, olive oil, basil

Grilled Chicken and Couscous (19.00)
Roasted garlic couscous, early summer vegetables, cucumber tzatziki, apricot & onion relish, spiced flatbread

Seared Duck Breast (22.00) (GF)
Pinot noir braised cherries & sweet onions, braised kale & chard, creamy polenta

Summer Chinook Salmon (24.00) (DF, GF)
Pan seared chinook salmon, fava beans, peas, purslane, shaved zucchini & carrot, tomato consomme

Grilled Hanger Steak (24.00) (GF)
8 oz hanger steak, potato puree, summer vegetables, salsa verde


Jules’ Sweet Treats

Strawberry Cheesecake (8.00) (GF)
GTF rhubarb and strawberry, chantilly, candied orange peel

Raspberry-Apricot Crisp (8.00) (GF)
Hazelnut, almond, and oat crumble, GTF raspberries, apricot. Served warm with cardamom ice cream

Summertime Pavlova (8.00) (GF)
GTF raspberries, local cherries, apricots, rose meringue, tonka creme diplomat. Dairy free option available.

Lemon Meringue Tart (8.00)
Strawberry gel, orange blossom meringue, GTF raspberries

Scoop of farm ice cream  ($3)
Ask server for available flavors

CSA 2018 – Week 3: Eating the Sun—A Solanaceous Solstice

Late June organic vegetable box

CSA Newsletter – Week 3


Eating the Sun—A Solanaceous Solstice

Howdy folks,

It’s already the last week of June and we’ve finally got long hot days to show for it. Last week we shifted officially from spring to summer on the solstice, a shift that can be seen embodied all around the farm. We are all starting our work days earlier and ending later, building physical and mental muscles to deal with the exponential growth of our crops and the labor needed to bring them from farm to table. The packing shed is once again filling up with our familiar yellow crates of ripe, red tomatoes. Tomatoes have only been trickling into markets a flat or two at a time so far, but they are now beginning to explode into full production. You can expect these sweet red fruits in your box in just a couple of weeks!

Peppers, a solanaceous cousin of tomatoes, are also on their way in. This week the first green bell peppers were just harvested, and jalapenos are not far behind. Solanaceae is the plant family that includes tomatoes, peppers, eggplant, and potatoes. It is no coincidence that the Latin root sol is present in both Solanaceae and solstice. Solanaceous plants are known for being high-heat crops that need a lot of sun for their fruits to ripen. The solstices are the two times of year when the sun reaches either its highest or lowest point in the sky, marked by the longest and shortest days of the season. Either way, these words revolve around the sun just as we do.

Summer in the Pacific Northwest is quite the celebration of fruits brought to us by the sun. In tropical places there are fruits maturing at all times of the year, but here in Oregon, we have but three precious months to enjoy the fruits that capture the power of the sun in sweet and spicy vegetable form.

Table of Box Contents

  • Beet Greens w/ Mini Beets—Early summer beet thinnings are tiny and tender, and greens are delicate and velvety like spinach.
  • MintThis familiar herb is of course delicious in sun teas and cocktails (mojitos, anyone?). Mint is also an excellent addition to salads, as are all fresh herbs.
  • Baby White Onions—These little morsels are packed with sugars and a buttery, mellow onion flavor. They are excellent roasted over the flame and then drizzled with oil and salt and eaten whole.
  • ZucchiniMy personal favorite spring vegetable, zucchini is incredibly versatile. The trick with it is to not let it turn to mush. Whether you’re grilling, stir-frying, or baking, wait to salt until you’re done with the cooking process. Salt tends to break cell walls, draw water out, and turn things to mush.
  • Sweet Slice CucumbersThese cucumbers may have thicker and more rumply skins, however their flavor is by far the sweetest out of the other cucumbers that we grow. Thinly slice into salads to avoid the skin’s texture, or peel if desired. If you have a mandolin or a spiralizer, thinly slice long strips of cukes and season with toasted sesame oil, vinegar, and salt for a delicious fresh salad.
  • Colorado Rose Potatoes—Red on the outside, white on the inside, less waxy, great for mashing or for potato salads. I love them roasted w/ parsley & lemon.
  • CarrotsIf you’re looking for new, exciting things to do with carrots, add them into salad described above in the cucumber section, or roast/steam them and puree with caramelized onion and garlic as a soup.
  • Romaine Lettuce—This lettuce has the thickest, crispest leaves, perfect for a Caesar salad on a hot day. If you’ve never made a Caesar salad at home before, it is much easier than you might think! https://food52.com/recipes/26367-caesar-salad
  • Bulb OnionsThese dried yellow onions are quite sweet with a slight acidic punch.

Recipes

Print

Black Kale and Roasted Beet Salad

Adapted from the Portland Farmers Market Cookbook by Ellen Jackson, p.193. 

The recipe provides the below measurements, however I highly recommend just putting a few dashes of oil and vinegar and salt to your taste.

Ingredients

  • 1 bunch beets, greens attached
  • 3 tbsp olive oil
  • salt, pepper
  • 1 bunch black kale
  • 4 cloves garlic, finely minced
  • 2 tbsp balsamic vinegar

Instructions

  1. Preheat the oven to 450°F.

  2. Trim the beet greens, pick out the nice-looking leaves, wash, and set them aside. Your beets are small and will roast up wonderfully whole. I like to keep the root tails on, as they become crispy in contrast with the butter sweet rootlet that they’re attached to. Put the beets in a small roasting pan and toss them with 1 tablespoon (a splash) of the oil and a generous pinch of salt. Add about 2 tablespoons (another splash) of water to the pan, or enough to just cover the bottom. Tightly cover the pan with aluminum foil and roast the beets until they are tender when pierced with a fork, about 20-25 minutes.

  3. Meanwhile, bring a large pot with several inches of generously salted water to a boil over medium-high heat. If desired, trim and discard the stems from the reserved beet greens, though I leave them in, and then roughly chop the leaves. Stir the chopped kale and beet greens into the boiling water and cook, stirring frequently, until tender, about 3 minutes. 

  4. In a small sauté pan over medium heat, heat the remaining 2 tablespoons of oil. When the oil shimmers, add the garlic and sauté until it is golden brown, about 2 minutes. Remove the pan from the heat, add the vinegar, and gently swirl the pan to combine it with the oil.

  5. Pour the dressing over the beets, toss to coat them, and ad the beets to the greens. Toss again and season to taste with additional salt and pepper. Serve the salad at room temperature slightly chilled.

Suggested Alterations

  1. Since you don’t have kale in your box this week, you could use lettuce instead and add it in raw rather than blanching it with the beet greens.

  2. Roast carrots with beets and add into salad. Roasted roots can be a great replacement for croutons.

  3. Add in mint, other herbs, thinly sliced raw onion, top with sunflower seeds or sesame seeds, yum!

 

Print

Will's Seasonal Smoothies

Will first became acquainted with GTF as a CSA member himself, and now he is our CSA manager. Throughout his time eating GTF veggies, one of his favorite things to do with greens is to make smoothies and juices. Every day the smoothie is different depending on what we have at the farm, and every day I come into work I look forward to tasting the new combination. This recipe is for the smoothie he happened to make this Monday, which was so delicious and thirst-quenching, however he changes it up all the time and never uses exact measurements. Shake it up, try it out, and experiment what ratios you like best.

Author word of mouth from your CSA manager, Will

Ingredients

  • 1/4 - 1/3 bunch kale or chard or beet greens (thicker green)
  • 1/4-1/3 head romaine lettuce (any lettuce)
  • mint, ginger, or other herb
  • 1 cucumber
  • 1/2-1 1/2 cups mango & pineapple (any fruit; Will often uses frozen fruit, though fresh market fruit would be great as well)
  • water up to the max

Instructions

  1. If you desire a totally smooth texture without pulp, and you happen to have a juicer and are willing to clean all those little parts (you can see where my bias lies), then go ahead and juice all of your ingredients together easy peasy. Will and I are both more into making simple smoothies in blenders as there is less clean up and we don’t mind a little pulp, so the following instructions are for a blender.

  2. Dump your fruit into the blender first. 

  3. Slice your cucumber into small chunks and dump on top of the fruit

  4. Rip a few leaves off of your kale, lettuce, and herb, and shove into blender whole.

  5. Fill the blender up to the max line with water, cap it, and blend until smooth.

  6. Will doesn’t add any sugar, and the smoothies come out lightly sweet and perfect, I think. Refrigerate before drinking for most refreshing experience.

 

Lunch Menu: Week of June 26-29, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (7.00) (GF, vegan)
GTF salad mix, carrot, radish, pickled vegetables, with thyme & balsamic

Simply Salad (5.00) (GF, vegan)
GTF salad mix, carrot, radish, thyme balsamic (Add brined chicken 2.00)

Panzanella Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, snap pea, scallion, sherry vinaigrette, altamura croûtons

Siletz Tomato Salad (9.00) (GF, vegan)
Sweet onions, cucumber, mint, olive oil

Grilled Summer Squash (7.00) (GF, vegan)
Salsa verde, radish, herbs, toasted almonds

Fish Cakes & Greens (16.00)
Pacific rockfish, potato, herbs, GTF salad mix, carrot, radish, charred chive  aioli, lemon thyme vinaigrette

Chad’s Bread and Butter (6.00) (V)
Honey & thyme, smoked paprika, and herb butters

Chicken and White Bean Soup (6.00) (DF)
Kale, new potatoes

Polenta & Chard (8.00) (GF, V option)
Polenta cake, rainbow chard, black & red kale, poached egg, bacon, garlic


From the Earth…en Oven

Spring Vegetable Flatbread (8.00) (V)
Yogurt- fava bean puree, cucumber, radish, pickled onion, olive oil, chili flake

Margherita (11.00) (V)
Marinara, mozzarella, basil

Sage Sausage & Chevre (13.00)
marinara, spinach, parmesan

Bacon & Garlic Scape (13.00)
Basil pesto, wilted kale, mozzarella, parmesan

Zucchini, Carrot & Scallion (13.00) (V)
Fontina, basil pesto

Add an egg 1.50
Add anchovy 2.00
Add roasted garlic 1.50


Larger Plates & Sandwiches

Reuben Sandwich (14.00) (half 8.50) (V option)
Pastrami, Isaac’s sauerkraut, swiss cheese, thousand island, Chad’s rye, choice of side salad or slaw

Grilled Spring Vegetables (15.00) (GF, vegan)
Carrot, snap peas, spring onion, zucchini, new potato, mole verde, toasted pumpkin and sesame seeds (add brined chicken  3.00)

Fresh Tomato & Rockfish Fettuccine (19.00)
Poached rockfish, siletz tomatoes, garlic, zucchini, parmesan, basil

Spring Vegetable Ravioli (18.00) (V)
Kale, spinach, spring onion & chevre filled ravioli, brown butter, hazelnuts

Spring Chinook Salmon (21.00) (DF, GF)
Fava beans, snap peas, shaved zucchini and carrot, radish, herbs

Braised Pork & Cherries (17.00) (GF)
Pinot noir braised cherries & sweet onions, braised greens, creamy polenta

Summer Chicken and Couscous (17.00)
Roasted garlic couscous, early summer vegetables, cucumber tzatziki, spiced flatbread


Jules’ Sweet Treats

Warm Apricot Crisp (8.00) (GF)
Walnut, almond, and hazelnut crumble, roasted apricots, cardamom ice cream. Served warm. Vegan option available.

Chocolate Tier Cake (8.00)
Chocolate zucchini cake, orange buttercream, GTF strawberries, candied orange peel

Scoop of farm ice cream  ($3)
Ask server for available flavors

 

From the farm: strawberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, basil, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)