Summer has officially arrived at Tumbleweed! Tomatoes, basil, squash, peppers, carrots oh my! We hope you're hungry for some more delicious farm fresh goodness this week.
The temperature has climbed back up to the 90's this week but for some reason it doesn't feel nearly as bad as it did a few weeks back. I think we're just getting used to the heat and toughening up a bit! The good news is that most of the crops are surviving the extreme temperatures pretty darn well and we're very pleased with this weeks harvest.
Below you'll see a few links to recipes on Dishing up the Dirt for some of your produce but the recipe of the week is highlighting the delicious carrots. We couldn't resist throwing them on the grill after a really hot day in the field and MAN grilled carrots are the bomb! We hope you all try the recipe this week. If you do, let us know how you like it!
Alright, we hope this week you all are able to relax a bit and enjoy some good food, great company and a few cold ones. Don't forget to mark you calendars for Sunday, August 16th. The second annual Rock the Harvest party at Tumbleweed is going to be a blast and we hope you all can make it!
Cheers from Tumbleweed!
WEEK 8 BOX
- Carrots-see recipe below NOTE-Remove the greens right away to prevent your carrots from getting soft!
- Garlic-this week's variety is Chesnok Red
- Sweet Peppers
- Tomatoes-half of you got cherry tomatoes and the other half got full size tomatoes.
- Summer Squash/Zucchini
- Cucumbers-we grow a few different types of cucumbers. Some look pretty traditional, some look pretty strange!
- Baby Cabbage
- Radishes-Remove the greens right away to prevent your radishes from getting soft!
To use up your tomatoes and basil try this Roasted Chickpea & Tomato Salad
To use up your zucchini/summer squash and radishes try this Zucchini & Quinoa Salad with Fresh Herbs
To use up your cucumbers try this Cool as a Cucumber Chickpea Salad With Tahini Dressing
GRILLED CARROT & WALNUT SALAD WITH CARROT TOP PESTO
- 3/4 cup of quinoa
- 1 1/2 cups vegetable broth (or water)
- 1 bunch of carrots with greens
- 3/4 cup walnuts
- 1-2 Tablespoons olive oil
- salt + pepper
- 2 garlic cloves
- 1/4 cup pine nuts or almonds
- 3/4 cup packed basil leaves
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt + pepper to taste
- In a saucepan combine the quinoa with 1 1/2 cups of vegetable broth. Bring to a boil. Cover and reduce heat to low. Cook until the quinoa absorbs the liquid and can easily be fluffed with a fork. About 12-15 minutes. Remove from heat and set aside.
- Preheat a grill to medium-high. Trim carrot tops leaving some stem attached. Toss the carrots with 1-2 Tablespoons olive oil. Season with salt and pepper. If any of the carrots are extra large slice them in half lengthwise. Place the carrots directly on the grill and cook until lightly charred and tender. About 10-12 minutes. Flip the carrots once or twice while grilling.
- In a small dry skillet over medium-high heat lightly toast the walnuts for 2-4 minutes. Shake the pan a few times while toasting. Remove from heat and set aside.
- In the bowl of a food processor add the garlic and pine nuts. Pulse until finely chopped. Add about 3/4 cup of carrot greens, basil and parmesan cheese. With the motor running slowly drizzle in the olive oil. Process until smooth. Season to taste with salt and pepper.
- Toss the quinoa with half of the pesto. Divide among plates and top with a few grilled carrots, toasted walnuts, a dollop of more pesto and a healthy sprinkle of freshly grated parmesan cheese. Season to taste with salt and pepper. Serve with a glass of your favorite white wine and enjoy!