Lunch Menu: Week of Sept. 24, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Chevre tartine with grapes, honey, hazelnuts and lemon zest  8-

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

Sourdough bread with butter and Newport sea salt  6-

Tiger eye bean soup with charred radicchio, pecorino, and grilled bread  6-

Entrees      

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

Fettuccine pasta with summer vegetable ragout, pecorino romano and breadcrumbs  16- 

Seared albacore tuna with romesco, poached potatoes, sweet peppers, onions, grilled corn and fresh herbs  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce  20-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged white cheddar , sweet onions, tomato, butter lettuce and garlic aioli  13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread  12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

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

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

Roasted delicata squash ,cherry tomato, zucchini, and gruyere  14-

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.

Lunch Menu: Sept. 17-20, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

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

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

Sourdough bread with butter and Newport sea salt  6-

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

Entrees      

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

Potato gnocchi with summer vegetable ragout and fresh herbs  17- 

Seared albacore tuna with romesco, poached potatoes, sweet peppers, onions, grilled corn and fresh herbs  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce  20-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged white cheddar , sweet onions, tomato, butter lettuce and garlic aioli  13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread  12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

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

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

Roasted potatoes, fresh tomato, red onion, and blue cheese  14-

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-