Lunch Menu: June 13-16, 2017

Farmstand at Gathering Together FarmCarrot soup

Antipasti

chad fell’s bread & olives  5

potato & leek soup & bread   5

mixed greens with balsamic   6.5

GTF salad – cucumbers, strawberries and beets with a strawberry balsamic vinaigrette   9.5

pork pate with pickles, mustard and bread   8

 

Pizze Rosse

garlic & basil   10.5

garlic scapes, goat cheese 11

bacon, baby onion, kale   11

 

 

Pizze Bianche:

egg & scallion   11

zukes & roasted peppers  11

 

add an egg or anchovies   1

 

Farmstand at Gathering Together FarmDuck leg confit on Israeli couscous with mushrooms, carrots and basil 

Secondi

ravioli of Shea’s ricotta with baby onions, hazelnuts, croutons and dragoncello   12

duck leg confit on israeli couscous with mushrooms, carrots and basil    12

shrimp-n-grits with roasted peppers, black kale and tomatoes  12

salmon brodetto with potatoes, tomatoes and *aioli   13

pork ragu on orecchiette with rainbow chard and ricotta cheese  13

2017 CSA – Week 1: Greetings from Your Farmers

CSA Newsletter – Week 1


Greetings from Your Farmers

Welcome to our 20th CSA season, everyone! This year also happens to be our 30th year growing vegetables in the Willamette Valley, and it is an honor to continue providing quality produce to our community. Your contribution as a CSA member provided a much needed kick start to our off-season allowing us to do things such as purchase seed and prep ground. As many of you may know, it’s been a particularly rough winter and spring for farming with all the rain we’ve had, so we appreciate your support that much more. The next 21 weeks of vegetables is our way of saying thank you.

This year we have a new system for CSA where rather than having one coordinator who does everything, we have a small crew of people devoted to bringing you your box. Marina, who has been a part of our farming family her whole life, will be managing box packing and produce selection. Will, who you’ve all been communicating with already, is new to the farm this year and is the official CSA Coordinator. And I am the Farmers’ Market Coordinator and self-proclaimed Vegecator, ready to spread the love of vegetables with you all through this newsletter. I invite you all to view your CSA box not just as a box full of fresh, organic produce at a discounted rate, but also as an educational opportunity to learn about where your food comes from and easy ways to enjoy it. It’s going to be a journey through the seasons!

The CSA Newsletter is a way for me to share a little bit about the contents of each box, let you in on what’s going on at the farm, and share ideas about ways to prepare your weekly supply of veggies in a feasibly delicious way. We would also love to hear from you! Share your favorite recipes or preparation methods, pictures, or questions. If you are social media savvy, you can find us on Facebook and Instagram at @gatheringtogetherfarm and hashtag your pictures and comments with #gtfcsa so that we can find you! I will be sure to share tips, and recipes in future newsletters.

Thanks again for all your support. It’s going to be a delicious year!

– Laura Bennett
markets@gatheringtogetherfarm.com

Table of Box Contents

  • 1 bunch Basil ($3.00)
  • Fresh Garlic ($1.50) – Enjoy the savory wonder of garlic without having to peel it! It’s a game changer, folks.
  • 5 lbs New Potatoes ($5.25) – This week’s variety is Harvest Moon, a rich, yellow-fleshed potato with purple skin. Store in a cool, dry place & don’t scrub until you’re ready to eat them.
  • Kohlrabi ($1.50) – Remove skin with a knife or peeler. You can add thin slices or grated kohlrabi to salads, or cut spears to dip into hummus. Kohlrabi is also a great addition to coleslaws.
  • Black Kale ($3.00) – Remove stems, slice leaves thinly and sauté with garlic and onion. Top with fried eggs for a quick, delicious, and hearty breakfast.
  • 1 Sweet Onion ($1.50) – The high sugar content in these onions makes them perfect for caramelizing.
  • 2 Cucumbers ($3.00) – Eat fresh like an apple or slice into salads for a nice, sweet crunch.
  • 1 bunch Pearl Onion ($2.50) – These are delicious roasted or grilled and eaten whole.
  • 2 heads Lettuce ($4.00)
  • 1 pint Strawberries ($4.00)

Box value at the farmers’ market: $29.25

Recipes

 Roasted Potatoes & Pearl Onions

Our Eclipse pearl onions are incredibly sweet! Your CSA Coordinator Will loves them so much that he’s even been eating them raw at lunch lately. If you’re not quite that hardcore (he might be the only one) then one of the best ways to maximize their sweetness is to roast them. Mixed up with purple potatoes they will be both beautiful and delicious. There’s nothing quite like that first bite of warm, creamy, sweet onion, mixed with crispy, savory potatoes.

Ingredients

  • 1.5 pounds new potatoes
  • 1 bunch pearl onions, peeled
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss together all ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/potatoes-and-onions-recipe-1916966

Spring Couscous Salad

Ingredients

  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 cup uncooked couscous
  • 1 head lettuce, sliced thinly
  • 1 medium cucumber, halved and sliced
  • 1 kohlrabi, peeled and grated
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped onion
  • 3 tablespoons minced fresh basil
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepperDirections
  1. In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
  2. In a large bowl, combine the cucumber, kohlrabi, cheese, onion and basil. Stir in couscous.
  3. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Add more of anything to taste. Serve immediately or cover and refrigerate until chilled.

Adapted from http://www.tasteofhome.com/recipes/summer-garden-couscous-salad

My Favorite Breakfast

 Ingredients

  • ¼ Sweet Onion, chopped
  • 1 head Fresh Garlic, minced
  • 1 bu. Black Kale, thinly sliced
  • 2 eggs
  • Salt & cooking oil of choice
  • Your hot sauce of choice

Directions

Chop everything up, heat up some oil in a frying pan, and start onions on their own first. After a couple minutes, add in the garlic, and after another couple minutes add in the kale. Toss around for a minute or so to wilt the kale sufficiently, sprinkle with salt and plate.

In the same pan, fry up a couple eggs however you like them. When done, place on top of your garlic & greens sauté and finish with a drizzle of hot sauce. This is such an easy breakfast to make you guys!

Adapted from: my mind…

Dinner Menu: June 8-10, 2017

Antipasti

chad fell’s bread & marinated olives  5

creamy curried carrot  6

mixed greens, balsamic vinaigrette  6.5

cold cucumber soup 6.

country pork terrine & extras 8

goat cheese with carmelized onions,  roasted garlic and pears 9

gtf salad with  beets, strawberries, roasted hazelnuts ,parmigiano cheese with balsamic vinaigrette   8

Bibb lettuce with cucumbers pumpkin seeds with orange basil  vinaigrette 8

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

prosciutto & olive 11.5

sausage & caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

   

Secondi

Potato  Gnocchi with mushroom, tomato, fava beans, and sherry cream  17

Grilled Trout with beluga lentils, braised leeks, fava puree, and lemon beurre blanc   20

Flat Iron, smashed potatoes, roasted carrots and zucchini, and carrot-top chimichurri  22

Duck Breast and Roast Potato with mushrooms, zucchini, and cherry sauce 20

Bacon Wrapped Pork Tenderloin  with polenta and mustard jus 22

 

To Finish

Spiced Rice Pudding  with fresh strawberries and rhubarb gelly  6

Buckwheat Cake with  poached pears and white wine reduction  7

Rhubarb Meringue Tartlette and strawberry sauce   7

Ice Cream Platter: Milk Chocolate, Orange Chocolate Chip, and Cinnamon  6

Lunch Menu: June 6-9, 2017

 

Creamy carrot soup & bread

Antipasti

chad fell’s bread & olives  5

mixed greens with balsamic   6.5

creamy carrot soup & bread   5

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette   9.5

pork pate, mustard, pickles & bread   8

 

Pizze Rosse

garlic & basil   10.5

kalamata & sausage  11

bacon & kale   11

goat cheese & caramel onions   11

 

Pizze Bianche

egg, scallion, arugula   11

prosciutto & olive  11

sausage & onion  11

–add an egg or anchovies   1

 

Seafood brodetto of prawns & trout with potatoes, tomatoes and aioli


Secondi

spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli in a thyme brodo with pea tops & xxx  11

seafood brodetto of prawns & trout with potatoes, tomatoes and aioli  12

creamy polenta with *poached egg, spinach, peppers and balsamic reduction  11

2016 CSA – Week 18: After the Harvest

csa-week-18-graphic

CSA Newsletter – Week 18


After the Harvest

I said my goodbyes to a house of heirloom tomatoes as I helped clear it out for the next planting. It is another reminder of the changing seasons and another reminder that a farmer’s work is never done!

When we harvest many of our crops, such as beets, turnips, potatoes, more often than not, the whole plant is harvested and the field is pretty much cleared and ready to be turned over to the next crop in the rotation. Sometimes, we add an amendment or two and then we turn over the soil and prep it to receive the next planting.

However, some crops require more work before the ground is ready for the next planting. Crops such as tomatoes, eggplant, and cucumbers that are harvested continuously often require trellising infrastructure. Once the crop is done producing, the plant matter, up to 10 ft. tall, must be uprooted and hauled away. This can be a messy job as there are inevitably some rotting vegetables in the houses as well. The trellising setup must be dis-assembled and any drip irrigation must be removed. Only then can the soil be prepared for the next planting.

It’s a lot of work but I think that we can agree that the delicious results are worth the extra effort!

 

Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Huckleberry Gold Potatoes ($3.00) – Beautiful purple potatoes with yellow flesh that is creamy and buttery. Great as mashed potatoes, roasted, or baked.

☐  Scarlet Kabocha Squash ($4.50)

☐  1 lb Sunchokes ($4.00) – These knobby tubers caramelize beautifully when roasted. See recipe.

☐  Bok Choy ($3.00) – This beautiful, Asian vegetable is delicious in stir-fries and soups.

☐  2 Colored Peppers ($1.25)

☐  1 Bunch Colored Carrots ($3.50)- This bunch of carrots not only beautiful but they are just as delicious as they look!

   Romanesco ($6.25) – This fractal vegetable is beautiful and delicious! It is in the brassica family and is related to broccoli and cauliflower. Blanch it in boiling water and then shock it under cold water or in an ice bath. Us it in stir-fries, salads, or grill it!

☐  1 Dried Sweet Onion ($0.75)- Sweet onions don’t store as well as other varieties. It is delicious raw in salad, sautéed with greens, or in soup. 

  1 Dried Red Onion ($0.75)

☐  3 Roma Tomatoes ($3.00) – These tomatoes are great for sauce, soups, or roasting. They have firm flesh and are less juicy which lends itself to cooking but they are also delicious in salsa. If you want to save them for soups or sauces for winter, you can freeze the tomatoes whole.

 Box Market Value: $32.00

 

Recipes

Creamy Kabocha Squash Polenta

 I tend to roast squash and eat with a little butter and salt, but if you wanted to incorporate it in a dish, polenta is a perfect base.

 Ingredients

  • 1 Kabocha Squash
  • ½ cup cream
  • 2 cups polenta
  • 2 oz parmesan, grated
  • ¼ tsp nutmeg
  1. Remove stem from squash. Halve, scoop seeds, and bake face down in 1/2″ water at 400 F until tender, 20-30 minutes. Allow to sit for about 10 minutes. Scoop flesh into bowl with an immersion blender or blender. Add the cream and blend to get a thick and very smooth purée. Season with salt.
  2. Bring 3 cups water to a boil with 1 t salt. Stir in polenta and stir until your arm wants to fall off – about 30 minutes. Try to stir as much as possible as it makes it creamier. At around the 20-minute mark, stir in the kabocha and cheese. Season with nutmeg and white pepper and salt to taste.

Read More: Food52

 

Roasted Sunchokes

This knobby tuber caramelizes wonderfully when roasted.

Ingredients

  • 1 lb Sunchokes, scrubbed
  • ½ tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped Italian or curled parsley (optional)

Instructions

  1. Preheat oven to 450 degrees
  2. Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
  3. Toss in a medium sized bowl with olive oil, salt and pepper until coated
  4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
  5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

Read More: OliveandHerb

 

Sautéed Romanesco with Garlic

Any fresh vegetable sautéed is bound to be delicious. I find that with most things, getting them a little color or even char greatly enhances their flavor and texture. In addition to sautéed garlic, try incorporating caramelized onions or shallots into this recipe.

Ingredients

  •  1 head of Broccoli Romanesco, cut into bite size pieces
  • 1 tbs olive oil
  • 1 good pinch of salt
  • 2 cloves of garlic, pressed and mixed with 1 tbs water
  • Parmesan or Romano cheese to taste

  Directions

  1. Bring some well-salted water to a boil.
  2. Cook the Romanesco pieces until just tender, about 3 or 4 minutes
  3. Drain the broccoli pieces and run under cold water until they are cool.
  4. Heat the oil in a pan until it is a hot and begins to shimmer
  5. Add the garlic and for 30 seconds. It should start to smell good and garlicky.
  6. Now add the Romanesco and a pinch of salt and sauté for 2-3 minutes.
  7. Grate cheese over warm Romanesco and enjoy!