Tumbleweed Farm Harvest 10

Howdy folks and welcome to week 10 of your CSA. We hope you all were able to stay cool this past week with the crazy hot weather. We don't know about you guys, but we're ready for a little relief from this heat. This has been nuts! Hopefully you were able to cook through your boxes-despite the heat- and are hungry for more farm goodies this week.

This week is another "Summer" box. The tomatoes and peppers are cranking and eggplants are making their seasonal debut this week.  If you haven't been an eggplant lover in the past we're hoping the recipe of the week will change that! Taylor wasn't always an eggplant fan but after recipes like the one below he'll happily eat eggplant any day of the week. So if you or someone you know is skeptical, give the recipe a whirl.

On another note, we wanted to remind everyone that the Rock the Harvest party is in less than two weeks. Mark your calendars for Sunday August 16th and arrive at the farm around 4pm. We'll have plenty of beer, wine and the best damn bluegrass band in the Pacific Northwest! Come thirsty, wear your dancing shoes and bring a picnic dinner. Feel free to email us with any questions but we're excited for folks to come out to the farm and see where all their veggies are coming from!

Alright, that's all the news from the farm. Stay cool this week and don't work too hard! Hopefully, you'll get to enjoy some tasty meals and a few cold ones with some good folks. Cheers from Tumbleweed!


  1. GARLIC- Chesnok red
  2. BEANS-green, wax and purple
  7. EGGPLANTS-we grow 8 different varieties so some of you got small, medium or large eggplants. They very in color but all taste pretty similar

Below is the recipe of the week followed by a few other recipes with links just in case you're struggling with ideas of what to do with excess veggies. Enjoy!

Roasted Eggplant & Summer Squash Salad with Tangy Miso Dressing

Miso Dressing:

  • 2 Tablespoons white miso
  • 1 1/2 Tablespoons tahini
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 3 1/2 Tablespoons water + additional to thin if necessary
  • 1 clove of garlic, minced
  • 1 scallion, minced (white and light green parts only)
  • 1 teaspoon fresh ginger, grated


  • 2 cups cooked quinoa
  • 2 small or 1 medium sized eggplant, cut into 1 inch chunks (no need to peel)
  • 1 medium-small summer squash (or zucchini) cut into 1 inch chunks
  • 1 pint cherry tomatoes
  • 3-4 Tablespoons olive oil
  • 1/4 cup sesame seeds, lightly toasted
  • 1/4 cup minced parsley 
  1. Whisk all the ingredients for the dressing together until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add a little more water if the sauce is too thick.
  2. Preheat the oven to 425F. In a large bowl, toss the eggplant, summer squash and tomatoes with the oil. Season with a little salt and pepper. Place on a parchment lined baking sheet and roast in the oven until the vegetables are browned and the cherries are blistered and bursting. About 25 minutes (times will vary depending on your oven). Toss the veggies halfway through cooking. 
  3. Divide the cooked quinoa between plates and top with the roasted veggies. Sprinkle each plate with toasted sesame seeds and minced parsley. Drizzle with dressing and serve.