Howdy folks and welcome to week 21 of your CSA. We hope you've had a great week and are continuing to embrace the fall bounty. Time is winding down for the 2016 season and we hope you have all enjoyed the vegetables as much as we have loved growing them for you. I know sometimes it may seem daunting to cook through a box of produce each week but I hope this season you all got the hang of cooking vegetable heavy meals and eating at home a little more often. A great meal always starts with fresh produce grown with love and we've been honored to grow a variety of vegetables for all of you awesome folks. Thanks for supporting our farm and for putting your faith and trust in us to cultivate the best damn food we know how. We couldn't make a living doing what we love and believe in if it weren't for you all- so thank you!!!
With that being said we hope you all can join us next Tuesday at Migration Brewing from 4-6pm, clink glasses and enjoy a Tumbleweed Farm chili that the wonderful kitchen will be preparing with our vegetables. Every member of the CSA is welcome (and your families of course) and we hope to see you all there!
Have a wonderful week everyone and enjoy harvest 21! Cheers from your farmers.
Box 21
- Rainbow Carrots
- Delicata Squash
- Butternut Squash
- Onions
- Garlic
- Tatsoi- we love sautéing this green veggie up with a little sesame oil and soy sauce. It's great with rice noodles or even thrown into an egg skillet.
- Radishes
- Lettuce
- Mustard Greens
- Fingerling Potatoes
FINGERLING POTATO SALAD WITH CRISPY CHICKPEAS, CAPERS & ROASTED GARLIC MUSTARD GREEN PESTO
Roasted Garlic Mustard Green Pesto
- 2 medium heads of garlic
- 1/4 cup almonds, lightly toasted in a dry skillet until golden brown
- 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
- 2 Tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil + additional to thin if necessary
- salt + pepper to taste
Crispy Chickpeas & Capers
- 1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry
- 1/4 cup capers, drained
- 2 cloves of garlic, chopped
- 1/2 teaspoon ground coriander
- pinch of salt + pepper
- 3 Tablespoons olive oil
Potatoes
- 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
- 2 Tablespoons olive oil
- salt + pepper
- Parmesan cheese for serving
- Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
- Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed.
- Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
- Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
- In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.