Tumbleweed Farm Harvest 7

Howdy folks and welcome to week seven of your Tumbleweed Farm CSA. We hope you all have been enjoying the cooler weather that has finally come our way!! Man, it was brutal there for a while! 

Anyhow, this week your box is a lovely combination of colors, flavors and textures. The morning harvest was really enjoyable because it involved bunching a ton of fresh basil which is always a delight. The basil is taking off and will definitely overlap with tomatoes which are coming up quickly.  Be on the lookout for those gems in the next week or so! I think bruschetta will be on the menu soon.

This week your boxes contain a bag of pickling cucumbers which can be eaten without being pickled but their skins are quite bitter so if you don't end up picking them I'd suggesting peeling them. I've linked a quick pickle recipe for you that is easy to prepare and is a great use of the pickling cucumbers so let us know if you give it a whirl!

Speaking of cucumbers, we grow a few different varieties of slicers and some of you received the striped Armenian variety which is long and curly. Others received the traditional slicer. They all taste similar and can be eaten straight up!

Also, if you haven't marked your calendars yet, please do so soon! Sunday, August 16th from 3-7 PM we're hosting our second annual Rock The Harvest concert. Bring a picnic dinner and we'll supply the beer, wine and non-alcoholic refreshments. It was a total blast last year and we're looking forward to doing it again. It's a great way for you all to come see where your food has been grown and clink glasses while listening to some great music.

We hope you enjoy your week seven harvest and the recipe of the week suggestion. Cheers from Tumbleweed!

week 7 harvest box

  1. Kale
  2. Summer Squash/Zucchini
  3. Garlic-the variety this week is Xian
  4. Scallions
  5. Rainbow beets
  6. Pickling cucumbers- Try this recipe from Food & Wine for quick pickles 
  7. Dill
  8. Slicing Cucumbers
  9. Basil

Roasted Beet & Chickpea Tacos with Herb Tahini Sauce 


  • 3 medium sized beets, washed and sliced into 1/2 inch chunks
  • 3 Tablespoons olive oil, divided
  • 1/3 cup pine nuts
  • 4 scallions, minced
  • 1 clove of garlic, minced
  • 2 cups of cooked chickpeas, if from the can rinsed and drained, and patted dry
  • 1/8 teaspoon cayenne pepper
  • salt + pepper to taste
  •  corn or flour tortillas for serving, lightly warmed in the oven if desired 

For the sauce:

  • 1 clove of garlic, minced
  • 1 scallion, diced
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 1/2 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon honey
  • 1/2  cup basil, finely chopped
  • 1/4 cup dill, finely chopped
  • 1/8 teaspoon crushed red pepper flakes 
  • salt + pepper to taste


  • micro greens
  • chopped dill and basil


  1. Preheat the oven to 400F. Toss the chopped beets with 1 1/2 tablespoons olive oil and sprinkle with a little salt and pepper. Place on a baking sheet and cover the baking sheet with foil. Place in the oven and roast until tender. About 15 minutes. Rotate the pan halfway through cooking. Beets are done when they are can be easily pierced with a fork. 
  2. Heat a dry skillet over medium-high. Place the pine nuts in the skillet and toast until lightly browned on all sides. About 2-3 minutes. Shake the pan often and don't walk away! Burnt pine nuts are expensive!
  3. Heat the remaining olive oil in skillet over medium-high heat. Add the chopped scallions and garlic. Cook, stirring occasionally, until lightly browned and fragrant. About 5 minutes. Add the chickpeas and cayenne pepper. Cook, stirring occasionally, until the chickpeas are lightly browned. About 5-7 minutes. Mix in the cooked beets and stir everything together. Season with salt and pepper
  4. Prepare the sauce by combining all the ingredients and whisking until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. 
  5. Divide the beets and chickpeas between tortillas (preferably warmed in the oven for a few minutes) sprinkle with pine nuts, drizzle with sauce, and garnish with micro greens, minced dill and basil if desired.