2017 Harvest 18

Tumbleweed Farm Harvest 18.jpg

Howdy folks and welcome to week 18 of your Tumbleweed Farm share. We've been doing the rain dance for a few months now and hell yeah, we can FINALLY celebrate the current weather.  We hope you all are enjoying the rain and cooler temperatures as well. This week the bounty is a lovely combination of summer veggies overlapping with fall produce. The winter squash variety this week is a Sweet Potato Squash and tastes very similar to an acorn squash but is slightly sweeter. We had it for breakfast and are hooked! Slice it into 1/2 inch thick rounds (no need to peel as the skin is edible), drizzle with oil and roast at 425F for about 20 minutes, flipping halfway. Sprinkle with cinnamon, butter, maple syrup and top with some granola for a tasty fall breakfast. You can also go savory and top with cheese, crumbled bacon and a fried egg. You can't go wrong!

The peppers are still cranking and we've been loving them on the grill. Even the jalapeños taste great with a little char. This is probably the last week of cherry tomatoes. They taste great but their production is slowing down quite a bit and they are way more delicate and starting to crack. With that being said, they make a killer happy hour snack if you slow roast them in the oven (250F) for about 4 hours. So good sprinkled with a little sea salt and a cold beer! 

Out in the fields we're currently in full blown winter squash harvest mode. We've got three varieties in the barn-- Sweet Potato, Acorn and Spaghetti Squash. However, we've got a lot more out in the field so this coming week it's going to be a major harvest week. We're happy that we get to take a break from moving irrigation around thanks to all the rain. And for the most part we're feeling pretty good about this transition into the fall. The stress level is lifting and the days are spent reaping the rewards of a full season of planting, spreading compost, fertilizing, weeding, watering and harvesting. It feels good to breath again!

Anyhow we hope you all are enjoying the veggies and this cool, wet weather!

Cheers to the harvest!

Your farmers,
A & T 

Harvest 18

  1. Lettuce
  2. Beets
  3. Radishes
  4. Hot Peppers (Jalapeños, Hungarian Hot Wax, Poblano)
  5. Bell Peppers
  6. Yellow Onions
  7. Garlic
  8. Cherry Tomatoes
  9. Full size Tomatoes
  10. Arugula
  11. Sweet Potato Squash
  12. Cucumbers

Recipe Suggestions

Winter Squash Miso Soup (use the sweet potato squash for this)

Winter Squash Miso Soup (use the sweet potato squash for this)

Maple & Cayenne Roasted Acorn Squash (Use the Sweet Potato Squash for this recipe)

Maple & Cayenne Roasted Acorn Squash (Use the Sweet Potato Squash for this recipe)



2017 Harvest 17

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And just like that...we're in mid September!!! Damn guys, time is starting to fly by. The farm is still cranking out summer bounty like none other but we're starting to shift into fall mode a bit. This week we're happy to have lettuce back in your shares along with some spaghetti squash, eggplant and onions. We're giving you all a break from summer squash, zucchini and cucumbers this week because we just felt like you might hit us over the head if you got more this week. However, they'll be back in the rotation next week.

The air quality at the farm has been the pits because of the fire but it hasn't affected the crops. We're doing our best to take breaks throughout the days and fingers are crossed that this beast gets completely contained soon. 

We hope everyone is getting back into the groove of school, work, and just general routines as we say goodbye to summer. We hope you all enjoy this week's bounty. It's a great box and we're pretty stoked with it!

Happy cooking!

Your farmers,
A & T

Harvest 17

  1. Swiss Chard
  2. Head Lettuce
  3. Cherry Tomatoes
  4. Full sized Tomatoes
  5. Garlic
  6. Red Onion
  7. Eggplant
  8. Bell Peppers
  9. Hot Peppers (Jalapeño, Hungarian Hot Wax and Poblano)  
  10. Spaghetti Squash
  11. Basil
  12. Beets

Recipe Suggestions

2017 Harvest 16

2017 Harvest 16.jpg

Hot damn!!! We hope you all are surviving this heat and smoke from the past few days. The air quality up at the farm is terrible and combined with the heat it makes it pretty darn miserable to be out in the fields. However, we're very grateful that we're safe and we hope that you all are surviving the smoke and heat too. 

Luckily, this week we've got an abundance of fresh produce and we're stoked that it's still grilling weather because all of the peppers (both hot and sweet) taste AMAZING on the grill. The Hungarian Hot Wax peppers (the long yellow ones) are really mild (even the little kiddos can eat them) and are our favorite on the grill.  We're really happy to have mizuna making a comeback after giving it a rest during July and August. It's great when prepared with a little olive oil, lemon juice and sea salt. 

Out in the fields we're starting the long process of our winter squash harvest. So far we've harvested over 500 spaghetti squash and have them curing in the barn. The acorn squash is up next followed by 8 different varieties of squash. We're really proud of the production this season and can't wait for you all to start receiving them in your shares in a few short weeks.

Anyhow, we hope you enjoy the bounty this week. 

Cheers from Tumbleweed Farm

Harvest 16

  1. Kale
  2. Mizuna 
  3. Hot Peppers (Poblano, Hungarian Hot Wax, Jalapeño) 
  4. Sweet Peppers
  5. Radishes
  6. Cherry Tomatoes
  7. Full size tomatoes
  8. Basil
  9. Summer Squash/Zucchini
  10. Cucumbers
  11. Garlic 

Recipe Suggestions

Garlicky Risotto with Mizuna (substitute the green garlic with leeks or scallions)

Garlicky Risotto with Mizuna (substitute the green garlic with leeks or scallions)