Howdy folks! Welcome to week two of your CSA. We hope you all enjoyed your first box last week. If there are any leftover veggies remember you can always toss older greens into smoothies or our favorite-"compost" pasta. Whenever we come home from the farmers market with excess greens we always make a HUGE pot of pasta with sautéed veggies. Everything goes into it and it's a great way to use up any leftovers.
The past week on Tumbleweed it's been pretty toasty. With temperatures in the mid 90's things have been a little uncomfortable. Irrigating is a full time job when the forecast calls for such heat. However, we're staying on top of our chores and the plants continue to look healthy and happy. Each week the harvest list changes and your boxes will reflect that. However, there will still be some overlapping with certain crops that are particular to the season. Right now turnips and radishes are cranking in the fields and taste best this time of the year so you'll be getting them again this week. There's a great recipe below for turnips that is easy to whip up and so stinking delicious! Spring is also the time of year for a LOT of leafy greens so I hope you all continue to enjoy the spring bounty.
It's been really fun seeing everyone's Tumbleweed CSA recipes on instagram! You guys rule for posting your photos. It's makes our day to see what you all create with Tumbleweed produce.
Alright, we hope you all stay cool this week and get to enjoy plenty of delicious meals with people you love. Cheers from the farm!
WEEK 2 HARVEST BOX
1. Lettuce-we grow 20 different varieties of lettuce so you all got two heads of different varieties.
2. Red Turnips-These puppies are just as sweet as the white ones you got last week. Eat them raw, cooked or try the recipe below.
3.Mustard Green & Mizuna Bunches-This spicy bunch makes the BEST pesto. If you like mustard you'll love whipping up a batch of pesto to add to burgers, pasta, sandwiches or eggs. Just blend the greens with a couple of garlic scapes, olive oil, pine nuts, parmesan cheese and sea salt. Whirl away until smooth and creamy. Taste test and adjust the pesto as need be.
4. Kale- we grow four different varieties of kale so you either got the green curly, red curly, red russian or Italian variety.
5. Garlic Scapes-These guys taste great tossed in olive oil, sea salt, smoked paprika and thrown onto the grill for 3 minutes per side. Try it!
6. Dill-try making quick pickled radishes with the dill and a few garlic scapes. Use this recipe as a loose guide.
7. Radishes-pickled them or eat them straight up!
8. Broccoli -try this roasted broccoli salad with hippie sauce
9.Elegance Mix-This week you all got a bag of elegance mix. This tasty mix is a combination of baby spring greens. It's got a little bite to it from the mustard leaves but there's also some sweetness from the baby bok choy. This tastes great lightly sautéed and tossed with roasted potatoes, pasta, or eggs. Go wild!
Miso Glazed Turnips
- 1 bunch of turnips, with greens
- 2 Tablespoons white miso
- 2 Tablespoons good quality grass fed butter
- 1 cup water
- 1 Tablespoon pure maple syrup
- pinch of fine sea salt
- Stir together the miso and 1 1/2 Tablespoons of butter (reserving 1/2 Tablespoon)
- Discard the turnip stems and coarsely chop the leaves. Cut the turnips into 1 inch chunks. Add turnips to a skillet with 1 cup water, maple syrup. 1/2 Tablespoon of the butter and pinch of salt. Bring to a boil, cover and cook for about 8- 10 minutes.
- Add the greens by the handful and use tongs to toss them with the turnips. Continue to cook until the turnips are tender, greens are wilted and the liquid has reduced to a glaze, about 3-5 minutes. Stir in the miso butter and cook for 1-3 minutes longer or until turnips are golden brown and caramelized. Remove from heat and serve warm.