It's been one hell of a hot week here at Tumbleweed Farm! It doesn't look like this heat will be letting up anytime soon so we're just rolling with the punches. Lot's of water for us and the plants. The heat is definitely not good for the leafy greens but we're still managing to harvest plenty for your boxes. We're crossing our fingers for some rain and cooler temps but I think it's wishful thinking at this point. It doesn't hurt to do a rain dance though!
Summer produce is starting to make it's debut this week and it's always a fun time of the year when your boxes are a clash of spring/summer crops. It will happen again in the fall and we love the variety!
Most of the vegetables in your box this week taste great thrown onto the grill or eaten raw. I know it's too damn hot to turn on the oven so don't fret! You can still enjoy the bounty without heating up your kitchen!
Alrighty, that's about all we've got on our end. We're looking forward to our drive into Portland today so we can enjoy the simple pleasure of sitting upright in and air conditioned truck. We're also excited to clink glasses with some of you at Migration Brewing. See you all this afternoon!
WEEK 5 HARVEST LIST
- KALE-it's a great week for a big kale salad! If you need inspiration check out Dishing up the Dirt for a ton of kale salad recipes!
- Beets- Check out the recipe of the week for a wonderful beet tzatziki dip.
- Dill- Check out the recipe below
- Broccoli-Try making a curried broccoli and yogurt salad or throw the broccoli right on the grill
- Cauliflower-Try this
- Snap peas-Eat raw, dip into hummus, or throw on the grill with a little soy sauce
- Snow peas-same as above
- Scallions- These taste awesome on the grill. Just trim the tops and bottoms, slice in half lengthwise, drizzle with olive oil, salt + pepper and grill!
- Summer Squash + Zucchini-Toss on the grill, eat raw in salads, stuff them with other veggies and cheese or simply dip in hummus.
- Spicy Mustard Green Mix- Our favorite way to enjoy this spicy mix is to cook it with eggs and make a spicy scramble. It also makes killer pesto for burgers and sandwiches
This refreshing dip is so stinking good! We've been making it for years now and every summer, when beets and dill are available at the same time we love whipping up a few batches. I hope you all enjoy this dip as much as we do!
- 1 pound beets, greens removed (save for another use) and scrubbed clean -about 3 medium-sized beets
- 1 garlic clove, minced
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup fresh dill, minced
- 2 cups plain goat-milk yogurt (or greek style yogurt)
- 1/2 teaspoon fine sea salt
- Cut beets in half and place in a saucepan, pour water over the beets to cover them by 2 inches. Bring to a boil. Reduce heat and simmer until the beets are fork tender. About 20-25 minutes. Drain and when cool enough to handle grate the beets on the large holes of a grater or use the grater attachment on your food processor.
- Combine the grated beets with the yogurt, garlic, dill, lemon juice and salt. Stir and let chill in the fridge until ready to serve.
- Enjoy with homemade crackers and a glass of your favorite wine.