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Lunch Menu: Week of October 15, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, and lemon zest 8-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

Sourdough bread with butter and Newport sea salt 6-

Butternut squash soup with toasted pepitas and toast 6-  

Entrees      

Plate of grilled fall vegetables with mole Verde and toasted pepitas 15-

Seared GTF chicken with creamy polenta, grilled chicories, sweet peppers, roasted fennel and chicken jus 22-

Risotto of butternut squash, leeks, kale and gruyere cheese  19-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter, and fresh herbs 24-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, Emmentaler cheese and thousand island*  13-

**Community Cow beef burger on a brioche bun with aged white cheddar, sweet onions, tomato, butter lettuce and garlic aioli 13-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Shaved celeriac, butter-braised leeks, dill and fontina 14-

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Fall Breakfast Menu

Breakfast Plates

Two eggs, bacon or sausage, toast and roasted root vegetables  10-

Soft boiled egg, toast, seasonal fruit, and mixed green salad 9-

Seasonal vegetable hash with roasted pepper romesco and a poached egg 10-

Buttermilk biscuits with sausage gravy and two over-easy eggs 10-

Omelet of bacon, onions, roasted peppers, and cheddar 12-

Omelet of kale, roasted butternut squash, and Alsea Acres feta 11- 

Sandwich of bacon, leeks, fried eggs, aged cheddar cheese and garlic aioli 9

Buttermilk fried chicken and a potato waffle with maple syrup and a sunny egg 12-

Fresh squeezed orange juice 3.5-

Mimosa 6-

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Lunch Menu: Week of October 8, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Tuscan kale salad with Gravenstein apples, fennel, dill yogurt, pecorino and breadcrumbs 9-

Smoked black cod and beet salad with swiss chard, rye croutons and caraway dressing 11-

Sourdough bread with butter and Newport sea salt 6-

Butternut squash soup with toasted pepitas and toast 6-  

Entrees      

Plate of grilled fall vegetables with mole Verde and toasted pepitas 15-

Fettuccine pasta, delicata, roasted fennel and onions, hazelnuts, feta, and brown butter 16- 

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, and creme fraiche 21-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji Verde sauce 21-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, Emmentaler cheese and thousand island  13-

Community Cow beef burger on a brioche bun with aged white cheddar, sweet onions, tomato, butter lettuce and garlic aioli 13-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Butter-braised leeks, cherry tomatoes, basil pesto and gruyere 14-

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Dinner Menu: Oct. 3-5, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

Mixed green salad with fall vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Chevre tartine with grapes, honey, hazelnuts and lemon zest 8-

 Delicata squash soup with toasted pepitas and toast 6-                              

Entrees  

Plate of roasted fall vegetables with mole verde and toasted pepitas 15-

Seared black cod with spiced yogurt, roasted delicata squash, sweet onions, and grilled broccoli 26-

Kabocha squash ravioli with toasted hazelnuts, chevre, roasted fennel, onions and brown butter  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce 23-

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, jimmy nardello peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Roasted corn, fresh tomato, poached garlic, basil pesto and gruyere 14-

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2019 CSA – Week 16: Autumnal Equinox Explosion

CSA Newsletter – Week 16

Autumnal Equinox Explosion

We made it to our first week of fall, woo hoo! You’ve got so many autumn gems in your box this week, including the first winter squash of the season, crisp purple kohlrabi, harvest moon potatoes, and the one and only amazing, savory celeriac.

Although the waning of summer can seem like the end of all of our fun, the end of watermelon, tomatoes, and sweet corn, it is the beginning of so many new flavors to enjoy! Many people only think of the farming season as the summer, but in the Pacific Northwest, we can grow different crops year-round. Take this fall and winter to get to know some of the amazing goodies that are only available to us right here and now! There’s so much to explore.

Celeriac, otherwise known as celery root, is a cousin of the celery plant. Plants only have so much energy to allocate, so with celery, the energy is allocated to the shoot to create crisp, juicy, sweet stems, and the root is quite small, woody, and not sweet. With celeriac, the energy is allocated to the huge, sweet, savory root, and the shoots are not very sweet and are somewhat woody, but good for making stock. I’m so excited for all of you who’ve never had celeriac to try it this week! Tag us on social media or send us an email to let us know what you did with your celeriac. Enjoy!

As always—
Best,
LB

Table of Box Contents

  • Celeriac is back—If you’re looking in your box this week and see a weird gnarly root thing, do not be alarmed. I never knew celeriac, or celery root, existed before I started working at the farm, but now it is hands down my favorite root of fall and winter. It has an amazing savory, chicken-soup-like flavor. Excellent sautéed, roasted, or in a soup. See attached recipe to see how I prepared my first celeriac this season!
  • Purple Kohlrabi—If you’ve never had a kohlrabi, you’re in for a treat! Best eaten raw, kohlrabi has a sweet fresh taste and a crazy crispy crunch reminiscent of jicama. Peel or don’t peel, slice up thinly, and sprinkle with salt and lemon juice for a light snack, or cut into spears to dip into hummus or a romesco sauce.
  • Buttercup Squash—And the first winter squash of the season goes to our lovely CSA customers! We haven’t even had these at market yet. Buttercup have the savory, nutty flavor of a kabocha squash with the sweet, moist texture of a Hubbard or sweet meat type squash.
  • Lacinato Kale—A kale crossed long ago with a savory cabbage became this black kale, which is why it has such lovely, rumply nooks and crannies, perfect to catch oil and seasonings in any salad or sauté.
  • Purple-top Turnips—It’s an excellent time of year to roast up a bunch of roots with salt & pepper to dip into an aioli or romesco. This week you could roast up turnips, carrots, & those beautiful harvest moon potatoes.
  • Bunched Carrots
  • Harvest Moon Potatoes
  • Sweet Colored Peppers
  • Willamette Sweet Onions
  • Lettuce Surprise
  • Tomatoes

Recipes

Print

Savory Celeriac & Mushroom Scramble

Adapted from LB’s home kitchen

Ingredients

  • 1 Celeriac, chopped into small cubes
  • 1 handful mushrooms (maitake, shitake, etc.), ripped or sliced into small pieces
  • 1/2 Sweet Onion, sliced
  • 3-5 cloves Garlic
  • 4-5 Eggs, beaten with salt & pepper
  • your regular Cooking Oil
  • Salt & Pepper, to taste

Instructions

  1. On cutting celeriac—I don’t bother peeling the skin on the mid-area of the root, and just slice off the top and shave off the hairy gnarls on the bottom with my knife. Next, turn the root flat-side down and make about 1cm slices. Take those wonky discs and slice them into 1cm spears, and then into little 1cm cubes.

  2. Heat up some oil in your pan and then put your cubed celeriac in so that it starts sizzling.

  3. While that’s sizzling, chop up your shallots and add them in, giving the pan a shake to toss it all in oil. Mince up your garlic.

  4. Go ahead and add in your mushrooms and garlic at this time and toss the pan again, keeping the temperature hot so that water cooks off and your pan doesn’t mush out. Toss around until everything has a good little char to it but is soft and cooked inside.

  5. Turn the pan off, salt everything (don’t salt while cooking, it’ll turn everything to mush) and toss around to distribute, then pour in your raw egg, scrambling everything together with the remaining heat in the pan. Eggs want to be cooked slow and low so that they stay nice and creamy rather than dried out.

  6. Grate some cheese and sprinkle over top to melt. Serve with fresh tomato slices and/or fresh herbs to cut through the savory goodness. Enjoy! ☺

 

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Lacinato Kale & Roasted Butternut Squash Salad

Adapted from http://paleoinpdx.com/2018/12/05/kale-and-butternut-squash-saladwith-orange-vinaigrette/

Ingredients

  • 4 cups Butternut Squash, peeled and cubed (carefully)
  • 1 tbsp high heat Oil (avocado, coconut, safflower, etc.)
  • 1 bunch Lacinato Black Kale, roughly chopped
  • Salt & Pepper, to taste
  • Drizzle of Olive Oil
  • 1/2 cup Nuts, roughly chopped (dry toast for extra flavor)
  • 1 Apple, chopped into small chunks
  • 3/4 cup Pomegranate Seeds
  • shaved Cheese of your choice (parmesan, sharp cheddar)
  • Dressing of your choice, homemade or bought

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. To the pan, add butternut squash cubes, high heat oil, and sea salt and black pepper to taste. Roast in oven for 45 minutes, stirring halfway through. Once done, set aside to cool.

  2. Add chopped kale to a large bowl. Sprinkle salt and a drizzle of olive oil. Then, massage with hands for 2-3 minutes to soften and flavor the kale.

  3. Next, add the apple, roasted butternut squash and nuts.

  4. Either prepare a dressing or add in one you bought. Pour the dressing on top and toss to coat. Then gently mix in the pomegranate seeds and serve.