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

Lunch Menu: Week of Oct. 24, 2017

Seared duck breast on celery root puree with kale, curried apples and maple

Antipasti

GTF kimchee    4

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

duck liver mousse on fresh baguette, with arugula and balsamic reduction    4

hearty winter vegetable soup with lentils, barley and chicken sausage, served with bread     5

spicy vegetarian chili, topped with goat cheese, served with bread    5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, carrots, and a honey-lavender vinaigrette     9.5

 

Pizze Rosse

garlic / basil    13

bacon / kale   13

corn / leek / potato   13

 

 

 Pizze Bianche

kalamata / goat cheese  13

roasted pepper / caramelised onion  13

ham / bleu  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Secondi

mushroom ravioli with roasted butternut, delicata, celeriac, carrots and onions   13

duck leg confit on sweet corn grits with collard greens and broccolini   14

rack of lamb on barley and lentils with romanesco and romesco    14

brodetto of prawns and clams with, fingerling potatoes and romas topped with aioli    14

seared duck breast on celery root puree with kale, curried apples and maple   14

 

CSA 2017 – Week 20: Remembering Hannah McGuire

CSA Newsletter – Week 20


Remembering Hannah McGuire

It is with deep communal sadness that we send out this newsletter. Hannah McGuire, former CSA Coordinator who many of you may have known, has passed away. Hannah was a large part of creating Gathering Together as we know it today. She worked at the farm for eleven years starting as a server in the Farmstand, then worked in the packing shed, became a CSA Coordinator, and then delivered bread and pastries to the Corvallis Market. We lost Hannah suddenly and unexpectedly; at 28 years old, she was swimming in the Rogue River on Saturday, August 26th and very unfortunately the river carried her away. Anyone who knew Hannah would say she was one of the most special people they’d ever met, and the whole farm has been devastated with this loss.

Almost two months later, it is still hard to believe that Hannah is gone. Hannah wasn’t just an employee, she was the best CSA Coordinator there ever was, but beyond that she was an integral part of the GTF family. She is someone who inspired a lot of us to be better people because she was always so kind and thoughtful. Hannah went beyond the call of duty as a CSA Coordinator, she would pre-write a lot of her newsletters and often times would try recipes out before giving them out to members. Hannah wanted it to be perfect, or pretty close to perfect, for CSA members. However, what stands out the most by far were her people skills. When there were complaints or upset CSA members she never became upset or angry, never got stressed. She was forever calm, and always responded with a kind and diplomatic attitude.

It is in tough times like these that we feel the deep importance of our farm community. Shortly after she passed, all of us who work at the farm and knew Hannah came together to share in our favorite stories of her. It was such a mournful yet beautiful human experience to be a part of. This farm is much more than just a work place; it is a family, and we all truly care for one another. We cannot express the gratitude that we feel for the time that Hannah was with us at GTF. She touched each one of us with her uniquely gentle and positive energy. She was loved by all (our cat, Romana, and dog, Maggie included). This winter we plan to build a small meditation hut in the back field that will be dedicated to her. There will always be a need for us at GTF to keep our connection to our beloved Hannah. And now we will leave you with a quote from one of Hannah’s many beautiful newsletters.

Sincerely—John Eveland, Sally Brewer, Haylee Eveland, and Laura Bennett

“Last year, a singing group made up mostly of farm employees and farm friends met once every week in our GTF Farmstand. One of the songs they sang was a Native American prayer song with a haunting melody:

Now I walk in beauty / Beauty is before me. Beauty is behind me / Above and below me.

One early morning when we were harvesting your lettuce, the clouds were layered in waves against a backdrop of pink, blue and gold and it brought this song to mind. Farming is a job many people don’t seem to want, probably because it brings to mind sweating under the sun with a painful back and only a few pennies to show for it. While there may be some truth in that image, there is also a great deal of happiness in farming. We spend most of our days outside in the fresh air, surrounded by calm beauty. It’s normal for us to start our day alongside the sunrise and the singing birds, and when treats like that become the norm, it’s easy for us to stop noticing them. Our minds buzz with the chaos of keeping numbers straight and produce organized in a business with so many different operations that sometimes we feel positively silly. But when we take a step back and look at where we are in a more objective way, we realize that we truly live and work in a place of exquisite beauty.

Have a beautiful day!” -Hannah McGuire

Table of Box Contents

  • Scarlet Kabocha Squash— This squash will blow your mind! It’s basically a giant roasted chestnut, with a deeply savory and nutty flavor and a creamy yet dry texture. At the market, you’ll see a variety of green, scarlet, and grey kabochas, each with their own slight flavor variations.
  • Arugulaa delicate yet spicy green, perfect for making into salads with fruit, nuts, and cheese.
  • Savoy Cabbage— When something is described as being “savoy” it means that the leaves are densely wrinkled rather than being smooth. This adds a beautiful texture to any dish that you create.
  • Scallions
  • Bunched Red Beets
  • Jalapeño— In October? You bet! Enjoy this last remaining bundle of heat from summer.
  • Shallot— Shallots are a cross between onions and garlic, which is why they often look like they’re trying to clove up a bit. Their flavor is also much more potent than a normal onion, you may need to tag out with a friend if you’re chopping for too long.
  • Huckleberry Gold Potatoes— These potatoes are the most beautiful of the season so far. Their skin is dark purple with hints of magenta, and their flesh is a creamy golden yellow.
  • Fennel—The bulb is often shaved thinly and served raw with steak or pork.
  • Sweet Onion
  • Lettuce

Recipes

Print

Roasted Kabocha with Maple Syrup & Ginger

-adapted from Food & Wine Magazine

Ingredients

  • 1 Kabocha Squash, peeled, seeded and cut into 1-inch-thick wedges
  • 3 tbsp pure maple syrup
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp peeled fresh ginger, finely grated
  • 6 thyme springs, plus thyme leaves for garnish
  • kosher salt

Instructions

  1. Preheat the oven to 450°F.

  2. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. 

  3. Arrange the squash in a single layer and roast for 15 minutes.

  4. Flip and roast for 15 minutes longer, until golden and tender. 

  5. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

Print

Beet Slaw with Pistachios and Raisins

“The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve the pistachio butter and make a crazy good sort of vinaigrette. Serves 4”

Servings 4
Author -adapted from Six Seasons by Joshua McFadden

Ingredients

  • 2 garlic cloves, smashed and peeled
  • 1/2 cup golden raisins
  • 2 tbsp white wine vinegar
  • 1 1/4 lb beets; use a mix of colors if you can
  • 1/2 Fennel bulb, grated or sliced very thin
  • 1/4 cabbage, grated or sliced very thin
  • 2 tbsp fresh lemon juice
  • 1/2 cup lightly packed flat-leaf parsley leaves
  • 1/4 cup lightly packed mint leaves
  • 1/2 tsp dried chili flakes
  • salt & pepper
  • olive oil
  • pistachio butter

Instructions

  1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour. Grate the beets, cabbage, and fennel on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.

  2. Remove the garlic from the raisins and discard. And the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.

  3. To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.

Dinner Menu: Oct. 19-20, 2017

Antipasti

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

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

Mixed greens, lemon vinaigrette     6.5

GTF salad, watermelon radish, roasted pumpkin seed, goat cheese, garlic basil vinaigrette   9.5

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

Bignè, duck liver mousse, 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

Barley and lentil soup 6

 

Pizze Rosse

with GTF  tomato sauce

mozzarella and basil   13

mozzarella, corn and roasted pepper 13

bacon and bleu cheese 13

add an egg or anchovies 1

Pizze Bianche

With béchamel sauce

kalamata and goat cheese13

sausage and leek13

mozzarella, ham and scallion13

add an egg or anchovies 1

 

Primi e Secondi

Beet, pecorino, onion tortellini, greens, cream sauce     20

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

Prime beef ribs, mashed potatoes, kale, carrot, horse radish aioli*     24

Duck breast, parsnip puree, spinach, honey   22

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

Newport, OR albacore tuna, Israeli cous-cous, spinach, carrot, onion, romesco sauce   20

 

Dolci

Flourless Fudge Cake, caramel, cream   5

Warm Rose Tapioca, strawberry preserves, orange shortbread   5

Spiced Pumpkin Ice Cream, caramel sauce, pecans, white chocolate   7

Quince Upside Down Cake, cardamom custard  7