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-

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

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! ☺

 

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.

Dinner Menu: Sept. 18-21, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt  6

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Radicchio salad with shaved apples, fennel, shallots, mint yogurt and mozzarella  9-

Salmon rillettes with capers, scallions, and crostini  8-

GTF chicken liver mousse with pickled grapes, stone ground mustard and crostini  10-

Red bean, tomato, and kale soup with toasted bread  6-

Entrees  

Plate of grilled summer vegetables with mole verde and toasted pepitas  15-

Fettuccine pasta with basil pistou, fresh tomatoes, romanesco, sweet peppers, alsea acres chevre, and hazelnuts  19-

Poached chinook salmon with fermented tomato broth, shaved fennel, onions, peppers, cabbage and fresh dill  26-

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

Grilled Community Cow beef ribeye with tomato potato gratin, and a salad of sour cabbage, shaved turnips and fresh herbs  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

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

Basil pesto, fresh tomato, shishito peppers, and chevre  14-

Roasted potatoes,cherry tomato, summer squash, and fontina  14-

2019 CSA – Week 15

CSA Newsletter – Week 15


On Gratitude and Togetherness

Hey y’all,

With the fall equinox just around the corner, this is our last official box of summer! The next time I write it will be fall, and perhaps a winter squash may even come your way. We’ve been harvesting winter squash for the past week now, putting them in bins to cure a while longer and develop the rich sugars that will keep us cozy all winter long.

It’s such a treat to greet a crop for the first time each season, to walk through the greenhouse that was filled with plant starts in the spring, dried onions just a few days ago, and now bins of bright yellow delicata, vibrant scarlet kabochas, and smooth pink butternuts. It’s like seeing an old friend for the first time in a long while, and I must admit I do very viscerally feel the desire to go give the squash a hug, and I do. It’s kind of the best.

The excitement of new crops coming in is balanced out by watching the crops we’ve spent our summer harvesting from as they begin their beautiful journey toward senescence and decay. We walk through a tomato house that we once harvested tons of fruit from with sweat dripping down our noses, and we find good fruits far and few between on now browning plants, as it should be.

Every seasonal transition offers us so much to notice. But as the seasons come and go, as the crops wax and wane, one thing remains the same—us. We the eaters and the feeders. Down at the farm, each transition is a transition that all of us experience together. We made it through the tomato tornado together, we gorged ourselves on watermelon together, and now we sit and clip shallots on rainy afternoons together. Without a doubt, that togetherness is more nourishing than any vegetable we grow, and for this, I am grateful. As always, gratitude goes good with food

—Best,
LB

Table of Box Contents

  • Cauliflower—This week you’ve got either green or white cauliflower, both sweet and delicious, and the green also has a lovely nutty flavor.
  • Purple Cabbage— I could just cut this cabbage in half and stare at the masterpiece within forever! But it’s too tasty not to eat, so once you’re done soaking up the beauty, this perfect, dense, purple cabbage makes the literal best slaws. Such sweet, crisp leaves with such a gorgeous deep purple color. (see recipe for Bright Cabbage Slaw from wk 5)
  • Poblano Peppers—Poblanos are a wonderfully savory pepper with mild to medium heat. The seeds are quite spicy and you’ll want to wash your hands after removing them. These peppers are AMAZING sautéed with garlic and served with eggs in the morning, roasted whole and blended into a soup or sauce, or pretty much any way you can imagine them.
  • Jimmy Nardelo Pepper—Super sweet special pepper, sliced raw or in a sauté.
  • Red Ruffle Pimento—Thick walls & high sugar content makes for super crunchy, super sweet peppers. My favorite is to eat them whole like an apple, but in greater quantities they’re a very fun thing to stuff and bake.
  • Sweet Colored Bell Pepper
  • Bunched Carrots
  • Red Chard—Always creamy delicious simply sautéed with butter & garlic & served with eggs.
  • Willamette Sweet Onions
  • Nicola Potatoes
  • Lettuce Surprise
  • Tomatoes

Recipes

Spiced Cauliflower with Green Romesco

Ingredients

  • 2 Poblano Peppers, cut into large strips
  • 1 Green Bell Pepper, cut into large strips
  • 3 cloves Garlic
  • 6 tbsp Olive Oil
  • 1 head Caulifower, cut into medium florets
  • 1 tbsp Paprika
  • 1/2 cup Almonds, sliced
  • 1 handful Cilantro
  • 1 tbsp Apple Cider Vinegar
  • 2 pinches Salt & more to taste
  • 1/4 cup Pine Nuts, toasted

Instructions

  1. Preheat oven to 400. On a lined baking sheet, place the cut poblano pepper, green pepper, and 3 garlic cloves. Drizzle with olive oil and roast in the oven for 10 minutes.

  2. While the peppers are roasting, toss the cauli florets in a large bowl with olive oil & paprika until they are well coated.

  3. Remove the peppers and garlic from the oven and place into the food processor. Then spread the cauli out onto the baking sheet and place them in the oven for 30 minutes, until soft & brown.

  4. Add the sliced almonds, cilantro, vinegar, olive oil, and salt into the food processor. Process for about 30 seconds, then use a rubber spatula to scrape down the sides and process again for another 10-20 seconds until well-combined.

  5. Place a dollop of romesco on each plate.

  6. Toast the pine nuts in a dry pan and set aside.

  7. When the cauli is done, add them to the plate and top with the pine nuts.

 

Poblano Potatoes with Eggs

Ingredients

  • 2 Poblano Peppers, seeded and chopped into pieces
  • Potatoes, sliced thin or diced
  • 3-5 cloves Garlic, roughly minced
  • High Heat Oil (coconut, safflower, etc.)
  • Eggs, pan-fried
  • Optional: Cheese

Instructions

  1. Chop your potatoes ahead of time to let them dry a bit (removing water helps them not to burn; you can pre-boil them first, or I’ll often just tamp them down with a cloth on the cutting board to soak up moisture after chopping) then chop poblanos and garlic.

  2. Heat up oil in pan to medium-high and put potatoes in, stir around and let cook a few minutes. Add in poblanos and stir and cook for a few more minutes.

  3. Add in garlic and a bit more oil and continue to cook uncovered until vegetables are done, preferably with a bit of golden brown-black charring on edges. Sprinkle with
    salt after done cooking. Serve with fried eggs on top, and cheese on top of that, if desired.

 

Oregon Hazelnut Romesco

Ingredients

  • 1/2 cup dry roasted Oregon Hazelnuts, with skins rubbed off
  • 1 Red Bell Pepper, roasted and peeled (bell, pimento, & jimmy could all be combined)
  • 3 tsp Paprika
  • 1 tbsp Apple Cider Vinegar
  • 2-5 cloves Garlic, sliced
  • 2 tsp Kosher Salt, & more to taste
  • 1 Egg Yolk
  • 1/2 cup Safflower Oil

Instructions

  1. Combine all ingredients except oil in the food processor.

  2. Process for about 15 seconds (sauce should be slightly chunky before adding the oil).

  3. With the motor running, slowly pour the oil into the sauce in a thin, steady stream. Once all the oil has been added, taste the sauce for salt adjustment as needed.

Recipe Notes

Dip anything in this sauce, roasted veg, raw veg, bread, etc. Use as a pasta sauce. Put a plop on your eggs & potatoes in the morning.

Dinner Menu: Sept. 11-14, 2019

*All items & prices subject to change

Salads & Small Plates

Sourdough bread with butter and Newport sea salt  6-

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Treviso salad with shaved apples, celery root, shallots, mint yogurt and mozzarella

GTF chicken liver mousse with pickled grapes, stone ground mustard and crostini  10-

Spicy salmon pate with cucumbers and dill on sourdough bread  10-

Melon gazpacho with smoky spiced yogurt, basil and cilantro  6-

Entrees  

Plate of grilled summer vegetables with mole verde and toasted pepitas  15-

Fettuccine pasta with basil pistou, fresh tomatoes, broccoli, nardello peppers, alsea acres feta, and hazelnuts  19-

Poached chinook salmon with fermented tomato broth, shaved fennel, onions, peppers, cabbage and fresh dill  26-

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

Grilled Community Cow beef ribeye with tomato potato gratin, and a salad of sour cabbage, shaved turnips and fresh herbs  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, crispy shallot, olives, GTF tomato sauce, and fontina  15-   

Basil pesto, cherry tomatoes, shishito peppers, and feta  14-

Roasted potatoes, fresh tomato, red onion, rosemary, and gruyere  14-