Lunch Menu: Week of Nov. 14, 2017

Parsnip and vanilla soup, served with bread

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

parsnip and vanilla soup, served with bread     5

spiced quince and kabocha soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – pickled onions, croutons, napa cabbage, and a boysenberry vinaigrette     9.5

Pizze Rosse

garlic / roma / herbs   13

bacon / anaheim peppers  13

romanesco / mushrooms   13

 

 

Pizze Bianche

butternut squash / kale  13

kalamata / red onions  13

ham / scallions  13

 

add an egg, pickled jalapenos, or anchovies   1

 

Shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw

Secondi

GTF chicken confit / curried butternut puree / jarusalem artichokes / collard greens    14

shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw   14

shea’s handmade acorn ravioli  / mushrooms / celeriac / parsley root / carrots / sage   14

sweet corn grits / soft poached egg  / kalamatas / romas / pecorino romano / balsamic   13

Lunch Menu: Week of Nov. 7, 2017

Chicken and leek agnolotti with sage mushrooms, delicata squash, celeriac and sunchokes

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

curried winter squash soup, served with bread     5

spinach-basil-potato soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – bleu cheese, pickled onions, and a boysenberry-balsamic vinaigrette     9.5

 

 Pizze Rosse

garlic / thyme   13

bacon / red onions  13

roasted peppers/ leeks   13

 

 

Pizze Bianche

kalamata / goat cheese  13

ham/ broccoli  13

delicate squash / kale  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Pork ragu on fresh tagliatelle pasta with green kale and an apple, fennel pickle slaw

Secondi

chicken and leek agnolotti with sage mushrooms, delicata squash, celeriac and sunchokes   13

duck confit over turmeric israeli couscous with bok choy, cabbage and pickled broccoli   14

pork ragu on fresh tagliatelle pasta with green kale and an apple, fennel pickle slaw  14

farm poached egg on sweet corn grits with romas, shishitos, habanadas and kalamatas  14

CSA 2017: Another Season Another Cycle

CSA Newsletter – Week 21


Another Season Another Cycle

This has been a big year of transition, for the farm and for the world, reminding us of the cyclical nature of life. There are times of abundance and times of low yields; times of immense celebration and times of great stress. Seeds are sewn, plants grow, most make it and some do not; we harvest their bounty, and then they die back, becoming a part of the soil that will feed next year’s seeds. There are moments in the season where it all feels like too much; too hot, too busy, too cold, too muddy, too everything; but in the end, the hardship is what makes the bounty taste even better.

We are so excited to have shared our thirtieth year farming with you! The support that we receive from our lovely CSA members is crucial for the sustaining of each season; it truly is agriculture supported by the community. Small scale, organic farming forms a wonderfully symbiotic relationship with the local community, and we cannot thank you enough for being a part of that system with us.

It can be tempting to miss the hot weather, the cooling crisp texture of watermelon, the fresh flavor of grilled zucchini and corn. But does it usually help us to focus on what is no longer there? What if we were constantly excited by what has yet to come? Here at the farm we are looking forward to this next season in the cycle of life. There are restful, rainy days ahead that we hope to spend cooking food in good company; and there will also be cold, hard days spent lugging mud-covered boots through the field and desperately pushing snow off of greenhouses. But even on the toughest day when you know you’ll be working in the mud all day and your boot just sprung a leak, we try our best to keep things in perspective and remember how good we’ve got it. We hope you enjoyed this season’s bounty as much as we did, and that you have a wonderful winter.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Butternut Squash
  • Delicata Squash—Delicata is incredibly sweet and flavorful, and it even lends itself to easy sautéing. When sautéing, just slice it into thin half-moons. The skin is soft enough to leave on, but roasted halves of delicata are probably my favorite way to enjoy them.
  • Red Anaheim PepperThese are packing some heat! Add into any sauté.
  • ParsnipsWoohoo, parsnips are here! We harvested our parsnips a few weeks ago and then put them into cold storage while they’re still muddy. The mud helps them keep longer, as if they were still in the ground. The cold temperatures increase the sugar content in the roots, so that when we eat them now they are at their peak flavor.
  • Celeriac I think of celeriac as “instant chicken soup” flavor. Chicken soup is savory and tasting of celery, which is exactly the flavor profile expressed by this root. Like any other root, it is incredibly versatile and can be roasted, sautéed, or pureed into a soup.
  • Royal Chantenay Carrots—A shorter, fatter, slightly sweeter carrot.
  • Red Cipollini Onion—A nice balanced onion, almost as sweet as a yellow cippolini with a little more acidity like a red onion.
  • Jagallo Nero Kale— A frilly black kale, new to GTF this year, perfect for adding into salads and sautés.
  • Huckleberry Gold Potatoes
  • Sweet Onions
  • Lettuce

Recipes

Print

Parsnip Fries in the Frying Pan

Author Laura Bennett

Ingredients

  • Parsnips
  • High heat oil (coconut, sunflower, etc.)
  • Salt

Instructions

  1. Slice your parsnips into very thin strips.

  2. Coat the bottom of the pan in oil, liberally. Place one parsnip strip in the oil, and once it starts sizzling, add enough parsnips to coat the bottom of the pan in a roughly single layer (the more you make, the more rounds of fries you’ll need to do). 

  3. Stir every couple minutes to prevent sticking. After about 7-10 minutes, many of the parsnips will turn golden brown on the edges. This is a good sign that they are done. 

  4. Fish the parsnip fries out of the pan with tongs, allowing most of the oil to drip off before plating them. Sprinkle them with salt at this point. This is the magic secret. If you salt the parsnips while they’re in the oil, they will release water and become mushy rather than crispy. Serve immediately.

Print

Roots for Breakfast

Author Laura Bennett

Ingredients

  • 1 Onion of your choosing, finely chopped
  • 1/2 Celeriac, chopped into small chunks
  • 1-2 Carrots, chopped into small chunks
  • Shitake mushrooms
  • High heat oil (coconut, sunflower, etc.)
  • Salt
  • Parmesan cheese
  • 5 Eggs
  • Hot sauce or chili oil of your choosing

Instructions

  1. Heat a pan up to medium high; add the onions once up to temperature, let sauté a minute.

  2. Add in your celeriac and carrots and let sauté 3-5 minutes, stirring occasionally.

  3. Add in your shitake mushrooms, continue to let sauté another 5 minutes.

  4. Scramble some eggs in a bowl, salt and pepper them, and then pour them into the pan to scramble around with everything.

  5. Turn off the pan, grate some cheese over top to melt, and then serve with hot sauce.

 

Print

Butternut Squash & Kale Torte

adapted from Woman's Day

Ingredients

  • 1 tbsp Olive oil
  • 1/2 Butternut squash, small
  • 1 Red cipollini onion
  • 1 bunch Kale
  • Salt & pepper
  • 1 Huckleberry gold potato, medium size
  • 6 oz Thinly sliced cheese (provolone)
  • 1 Plum tomato
  • 1/4 cup Parmesan cheese, grated (1 oz)

Instructions

  1. Heat oven to 425°F. 

  2. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.

  3. Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.

  4. Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.

 

Lunch Menu: Week of Oct. 31, 2017

Delicata ravioli with warm spice butternut puree, brussel sprouts and radicchio

Antipasti

GTF kimchee    3.5

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

creamy celeriac, quince, and parsley root soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – caramelized leeks, bleu cheese, croutons, and honey-thyme vinaigrette     9.5

 

Pizze Rosse

garlic / basil    13

bacon / kale   13

pepper/ radicchio   13

 

 

Pizze Bianche

kalamata / goat cheese  13

ham/ leek/ bleu  13

sausage/ scallion  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Pork ragu on fresh tagliatelle pasta with kale, apples and pickled onion

Secondi

delicata ravioli with warm spice butternut puree, brussel sprouts and radicchio  13

shrimp-n-grits with bacon braised collard greens and sweet habinata peppers   14

pork ragu on fresh tagliatelle pasta with kale, apples and pickled onion    14

seared duck breast on celery root puree with boysenberries and delicata squash   14

Dinner Menu: Oct. 26-28, 2017

Antipasti

Grilled seasonal vegetables, marinated olives, lemon vinaigrette, GTF bread    8

Baked local chevre, roasted onions, garlic, pears, and crostini     9

Mixed greens, lemon vinaigrette     6.5

GTF salad, roasted parsley root, walnut, apple, goat cheese, lemon vinaigrette   9.5

Red Quinoa salad, golden beet, red napa cabbage, blue cheese 7.5

Brioche, duck liver mousse, chicken boudin, pickles,  mixed green  7.5

Panzanella salad with golden bread cubes, tomatoes, red onion, kalamata, capers, basil   6.5

Beef meatballs with tomato sauce and mixed greens 7.5

Potato, leek and cauliflower soup  6

 

Pizze Rosse

with GTF  tomato sauce

mozzarella and basil   13

mozzarella, bacon and kale 13

mozzarella, corn, leek and potato 13

add an egg or anchovies 1

Pizze Bianche

With béchamel sauce

kalamata and goat cheese13

roasted pepper and caramelized onion13

ham and scallion13

add an egg or anchovies 1

Primi e Secondi

Delicata ravioli, greens, white wine cream sauce     20

Crepe, ricotta, corn, greens, braised red and green cabbage, basil pesto     16

Painted Hill flat iron, mashed potatoes, kale, carrot, horseradish aioli    24

Duck breast, parsnip puree, spinach, honey   22

Carlton Farm pork chops, creamy polenta, chard, carrot, basil pesto 22

Wild Pacific sole, black lentil, israeli cous-cous, spinach, carrot, caper sauce   20

 

Dolci

Hazelnut Fudge Cake – gluten and dairy free – 5

Pumpkin Tarte with Chantilly, Caramel – 6

Quince Apple Crisp with Ginger Ice Cream – gluten free – 7