Dinner Menu: August 4-6, 2016

Antipasti:

bread-olive oil and balsamic  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

chicken liverwurst/tomato on bread 5.5

p belly /corn/tomato/squash salad   7.5

bruschetta/duck liver/roasted onion   6.5

GTF salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

tomato  soup  5

Pizze Rosse:

garlic/basil/mozzarella    9.5

tomato/leek/jalapeno/mozz  10.5

ham/peppers/mozz  10.5

 

Pizze Bianche:

pork belly/corn/mozz  10.5

onions/basil/blue /mozz 10.5

bacon/pesto/squash/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno  2.

Secondi          (three course meal $29)

duck breast/carrot/chard/golden raisins/curry    19.5

chicken breast/polenta/squash/pepper slaw  19 .5

flat iron steak/red potatoes/chard/roasted tomato/basil pesto  23.5

brodetto of ling cod/prawn/manila clam/aioli**  21.5

spaetzle/summer squash/roasted baby onion/pesto/candied cherry tomatoes  16.5

 

To Finish

bruleed fig tarte with earl grey aglaise  6.5

strawberry ice cream baked Alaska   6.5

curried panna cotta/ peanut butter cookie  6.5

chocolate chocolate chili cake/strawberry /chantilly   6.5

2016 CSA – Week 6: Mechanical Cultivation

CSA Week 6 Graphic

CSA Newsletter  – Week 6


Mechanical Cultivation: Keeping our fields well groomed

In passing, our logistics coordinator and cultivator extraordinaire, Joey, was lamenting about not wanting to get back on the tractor to cultivate in the afternoon. I don’t blame him, long days spent in the hot sun; meticulously driving through row after row of crops is tedious and straining.  However, cultivation is a very essential part of our weed management program and can make or break the success of a crop.

This time of year, we have a dedicated crew of cultivators who spend much of their days riding classic International and Farmall cultivation tractors,  from the 50’s and 60’s, through fields, the walking the fine line of effective cultivation and uprooting the very plants we are trying to protect. Like so many things in farming, timing is everything. If a crop (or the weeds) grows too large, the cultivation implement may not be able to run through the crop safely. Alternatively, if a crop is too small when cultivated, the plants may get buried in the processes, adversely impacting their success.  With new crops being planted weekly, there is never a shortage of things to cultivate. Often, the limiting factor is hours in the day.

Anything that does not get cultivated by tractor gets cultivated and weeded by hand. Our skilled field crew can knock out a weedy planting pretty quick if it’s all hands on deck, but with much of the harvest coming on, hand weeding often takes a back seat to harvesting mature crops ready for sale.

So thank you to the cultivation crew for taking one for the team and keeping our fields looking beautiful and weed free (reduced)!

Have a great week and enjoy those veggies.

-Lily, CSA Coordinator

Table of Box Contents

Lettuce ($2.00)

1½ lbs Potatoes ($2.25) – Store in dry, cool, darkness. Don’t scrub until you’re ready to eat them.

¾ Lbs Green Beans ($3.00)

Bunched Red Shallots ($2.50) – Delicious in eggs, salad, or grilled

2 Fresh Sweet Onion ($3.00)

1 Eggplant ($4.50) – Best eaten soon after harvest. Delicious roasted or charred, in dips, ragu, or as eggplant parmesan.

Bunch Carrots ($3.50) – Remove tops for storage

Fresh Dill ($2.00)

Green Bell Pepper ($1.50)

Dried Garlic ($1.50)

2-3 Summer Squash ($3.00) – Grill, sauté, or make zucchini bread.

3 Cucumbers ($3.00)

1 lb Tomatoes (2-3) ($3.50)

Box Market Value: $35.25

 

Recipes

Lisa’s Turkish Eggplant Dish

 Lisa, a dear friend of the farm and former CSA Coordinator, is also a wonderful cook. I remembered tasting her eggplant dip when she made it last year and I am so excited to share it with you this week (and to have the recipe for myself)!

INGREDIENTS

  • 1 eggplant
  • 1 (plus a bit) tablespoons butter
  • 1-2 cloves garlic (depending on size)
  • 1/3 to 2/3 cup yogurt
  • salt to taste

PREPARATION

  1. Place whole eggplant on grill (even straight on the coals)or in very hot oven until black. Let cool.
  2. Lightly sauté garlic in butter not allowing it to turn brown or black.
  3. Peel eggplant and chop into chunks.
  4. Add eggplant to garlic butter mixture and cook on medium low for about 5 minutes.
  5. Add yogurt and salt to taste.


Seasoned Mayonnaise

Mayonnaise is one of my favorite condiments for grilled or roasted vegetables. It is incredibly versatile and can be dressed up in endless ways. Make your own mayo or use the jar from the fridge. Don’t be shy, a little mayo never hurt anybody and you’ll be surprised at how delicious it tastes!

Flavors (try combinations too!):

  • Roasted garlic (raw too!)
  • Sriracha
  • Mustard
  • Fresh Herbs: basil, parsley, dill, etc.
  • Chipotle
  • Harissa: a Tunisian hot chili pepper paste
  • Dry spices: curry powder, paprika, etc.

Ratatouille

This very versatile dish is perfect for using up the abundant zucchini and tomatoes, at this time of year. Add dried or fresh hot pepper to taste. Eat this dish with fresh bread, over rice or pasta, or all by itself.

INGREDIENTS

  • 1 large globe eggplant, peeled, coarsely chopped
  • 1 large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup olive oil, divided
  • 5 sprigs thyme
  • 1 large onion, halved, sliced ½ inch thick
  • 1 red bell pepper, ribs and seeds removed, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 2 pints cherry tomatoes divided (or use 2-3 whole tomatoes)
  • Freshly ground black pepper
  • 1 cup torn basil leaves

PREPARATION

  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes.
  4. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  5. Remove thyme bundle. Transfer to a serving platter and top with basil.

Read More: Bon Appétit

Dinner Menu for June 30-July 2, 2016

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

gtf farmhouse LIVERWURST  4.5

gtf chicken hearts/zucchini  5.5

bruschetta/tomato/basil   6.5

caesar salad/artisan bread/   7.5

gtf salad-beets/cuke/blue cheese  7.5

gazpacho  soup  5

ducky onion  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

duck/kale/mozz  10.5

mushrooms/goat cheese/mozz  10.5

 

Pizze Bianche

tomato/blue/thyme/mozz  10.5

bacon/scallion/egg/mozz 10.5

ham/zukes/olives/mozz   10.5

 

-add an egg, anchovies, pickled jalapeno

for  2.

 

Secondi          (three course meal $29)

GTF chicken breast/brown rice/mushroom/kale /roasted peppers  17.5

duck breast/carrot/spinach/berries  18.5

pork chop/polenta/summer squash/chard/caramelized new onions  19.5

hanger  steak/potato/baby carrots/greens/ basil aioli* 19.5

albacore tuna/lentils/tomato/radicchio/pesto  20.5

crêpes /tomato/baby  onion/kohlrabi/pesto   16.5

 

To Finish

“tiramisu” cake/coffee/chocolate/angelfood/ anglaise   6.5

marionberry and vanilla cream filled crepes/chantilly  6.5

strawberry ice cream baked Alaska/almond  6.5

vol au vent/orange curd/marionberries and chantilly  6.5

Lunch Menu: Week of June 27, 2016

Seafood Curry-web

Seafood Curry

Antipasti

bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/pesto/grilled pugliese 6.5

bruschetta/duck/duck 6.5

mixed field greens, balsamic vinaigrette  6.5

salad of duck breast/escarole/lentil  7.5

GTF salad–  tomato/blue/basil  10.5

gazpacho with prawn & strata crouton  6.5

zucchini and eggplant soup/ bread   4.5

 

Pizze Rosse

garlic/tomato/basil/mozz    9.5

duck/kale/mozz   10.5

mushrooms/goat chz/mozz   10.5

 

Pizze Bianche

tomato/blue/thyme/mozz  10.5

egg/bacon/scallion/mozz  10.5

ham/zukes/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Agnolotti-web

Basil & Goat Cheese Agnolotti with Summer Squash & Carrots

Secondi

lamb ragú with pappardelle & black kale   10

basil & goat cheese agnolotti with summer squash & carrots  10

crespelle with beets, chard & basil pesto  10

duck leg confit on roasted potatoes with cabbage  11

seafood curry with garbanzos, peppers & tomato   12.5

 

Dolce

chocolate brioche bread pudding with caramel sauce  6.

cardamom crème brúlée with orange shortbread   6.

 

Dinner Menu for June 23-25, 2016

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

prawn salad/mint/cuke/tomato  7.

bruschetta/tomato/basil   6.5

bruschetta/beef tongue & baby onion   6.5

GTF salad-beets/cuke/blue cheese  7.5

creamy zucchini/eggplant soup  5

cold cucumber and mint  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

bleu/bacon/onion/mozz  10.5

bells/zukes/kale/mozz  10.5

 

Pizze Bianche

tomato/olives/mozz  10.5

ham/caper/egg/mozz 10.5

duck/anchovy/scallion/mozz   10.5

 

-add an egg, anchovies, pickled jalapeno

for  2.

 

Secondi          (three course meal $29)

chicken galantina/bacon & thyme/polenta/kale/pesto  17.5

duck breast/strata/spinach/berries  18.5

lamb/ lentils/baby carrots/beets/black kale  19.5

hanger  steak/tomatoes/radicchio/new potatoes/kalamata/ aioli* 19.5

halibut/eggplant/summer squash/roasted peppers/thyme/basil leaf  20.5

crespelle/goat cheese/chard/beets/pesto   16.5

 

To Finish

chocolate brioche bread pudding/butterscotch crème anglaise   6.5

cardamom crème brúlée/ orange shortbread   6.5

chocolate and sherry sorbet/angelfood cake & marionberries  6.5

pavlova /chantilly/fresh berries and toasted almond  6.5