Tumbleweed Farm Harvest 20

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Howdy folks and welcome to week 20 of your CSA. We hope you've all had a lovely week filled with nourishing meals and plenty of time spent outside. Can you believe this outstanding Fall weather? We're stoked to be farming in amazing conditions like this. It's been a real relief this past week.

Taylor and I are in the process of building proper deer fence around the farm. It's going to be a HUGE project requiring a lot of materials, money and man power. However, it's necessary for next season and we're really hoping we don't have to cancel our wholesale lettuce accounts like we did this year. Also, those bastards ate all of your spinach so it's time to take action! Next season the deer shouldn't be an issue. Fingers crossed! Anyhow the deer fencing project will take up most of the winter and hopefully be complete by early spring. I'll post photos of the progress on Dishing Up The Dirt if you care to follow along (no pressure obviously!)

This week your box is all about the Autumn harvest. Sugar pumpkins, Sweet Dumplings, Beets, Turnips, Broccoli, Potatoes and much more. This is our favorite time of the year to kick back and hang out in the kitchen so hopefully you all are on the same page too. We've included TWO recipes of the week because hey, we were feeling like soup this past weekend (pumpkin bisque and turnip + lentil stew) and got busy in the kitchen. There's also a few links to other recipes on DUTD to help inspire you if you need a little motivation. 

In other news, the amazing folks at Migration Brewing have offered to help us throw an end of the season party at the pub. Everyone is welcome including folks who do not usually pick up their shares at Migration. This is all about thanking this amazing community that has supported us through thick and thin this year. We want to clink glasses and enjoy some harvest chili (featuring Tumbleweed Farm ingredients!) Anyhow, the party starts at 4pm and folks can trickle into the pub anytime after that. I know a lot of you don't get off work until 5 but if you can swing it on Tuesday the 27th come celebrate the harvest with us!

Have a wonderful week everyone. Cheers from your farmers.

Week 20 Box

  1. Sugar Pumpkins
  2. Sweet Dumpling Squash- similar in taste to a butternut squash but these little guys are the perfect single serving squash. They roast up quickly and make a great mash, puree, or taste amazing added to soups (See the recipe of the week below)
  3. Leeks
  4. Red onions
  5. Garlic
  6. Broccoli
  7. Hot Peppers (Serrano and Jalapeños) 
  8. Beets
  9. Turnips
  10. Baby Potatoes- these potatoes are DELICIOUS! They cook up quickly and are super tender. 
  11. Arugula-our favorite fall green. Great as a simple salad or tossed into hot pasta, on pizza or mixed in with your roasted potatoes. 

Pumpkin Coconut Bisque 

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  • 3 Tablespoons olive oil, divided
  • 1 large sugar pumpkin (2 1/2 cups pureed) if your sugar pumpkin is on the small side go ahead and roast the sweet dumpling squash to make sure you have enough pumpkin puree for the soup
  • 1 medium sized onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 cups vegetable stock
  • 2 Tablespoons pure maple syrup 
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper + additional for more spice
  • 1 cup full fat coconut milk
  • pinch of salt + pepper to taste
  • Toasted pumpkin seeds for garnish (optional)
  1. Preheat the oven to 375F. Carefully slice the pumpkins in half and scoop out the pumpkin seeds and stringy flesh. Drizzle with 1 1/2 Tablespoons of olive oil and place cut side down on a parchment lined baking sheet. Roast in the oven until fork tender. About 45 minutes. Start checking the pumpkins after 30 minutes. Remove from the oven and let cool for 10 minutes before using a spoon to scoop out the flesh.
  2. Heat a large saucepan over medium heat. Add the remaining 1 1/2 Tablespoons olive oil. Once warm add the onion and sauté for about 5 minutes, stirring often. Add the the garlic and continue to cook for 1-2 more minutes. Stir in the pumpkin flesh, vegetable stock, maple syrup and spices. Bring to a simmer. Simmer for about 20 minutes. Add the coconut milk and remove from the heat.
  3. Carefully, pour the soup into a high speed blender. Blend on a high setting until completely smooth and creamy. Return to the soup pan and season to taste with salt and pepper. Enjoy with roasted pumpkin seeds and a cold pumpkin beer.

Rustic Lentil & Turnip Stew with Garlic Parmesan Herbed Croutons

  • 2 Tablespoons olive oil
  • 1 medium-sized yellow onion, diced
  • 2 small leeks, diced (white and light green parts only)
  • 3 cloves of garlic, minced
  • 1 bunch of turnips, greens removed and roughly chopped and the turnips cut into 1/4 inch cubes (about 2 cups worth)
  • 1 russet potato, cut into 1/4 inch cubes (about 1 cup worth)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups french green lentils
  • 1 bay leaf
  • 6-8 cups vegetable stock
  • salt + pepper to taste
  • Fresh parsley for garnish

Garlic Parmesan Herbed Croutons

  • 2 large cloves of garlic, sliced thin lengthwise
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 1 loaf of rustic style bread, cut into 3/4 inch cubes
  • 1/4 cup freshly grated parmesan cheese
  1. In a large pot heat the olive oil over medium heat. Add the onion and leek and sauté for about 5 minutes. Stir in the garlic, turnips (not the greens yet!) potato, and spices. Cook until fragrant. About 2 minutes. 
  2. Add the lentils, bay leaf and 6 cups of vegetable stock. Bring to a boil. Reduce heat and simmer for 30 minutes, adding more stock (or water) if need be. Stir in the turnip greens and season to taste with salt and pepper. Keep the soup on low heat until ready to serve.
  3. Preheat the oven to 350F. Prepare the croutons by combing the garlic, oregano, thyme, salt, pepper and oil in a saucepan and bring to a simmer over medium-high heat. Simmer for about 5 minutes. Discard the garlic and in a large bowl combine the bread cubes with the oil/herb mixture. Place the bread on a baking sheet and bake in the oven until golden brown. About 8 minutes. Remove from the oven and sprinkle the bread with the parmesan cheese.
  4. Ladle the soup between bowls and top with the croutons and minced parsley. Season to taste with additional salt and pepper if need be. 


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