Tumbleweed Farm Harvest 14

It's been a lovely week here at Tumbleweed Farm. After months of ZERO rain the skies opened up and poured on us!!! It was the best weekend gift we have received all season and we loved every second of standing out in the pouring rain. Truly amazing!

This week brings our 14th harvest of the season and it's another tasty box. We're slowly beginning our potato harvest which is awesome and today they are making their seasonal debut in your share.

We hope you enjoy the recipe of the week and continue to relish in this cooler and comfortable weather we're having. The recipe calls for 1 (12oz) bottle of pale ale so I'd recommend filling up a growler at Migration Brewing before whipping up the recipe below. Then you'll have plenty of beer to sip on while you enjoy the chili! Anyhow, have a wonderful week everyone and be sure to kick back with some tasty meals and a few colds ones too. Cheers to the harvest!


  1. Cilantro
  2. Potatoes-Kennebec 
  3. Rainbow beans
  4. Garlic-Shantang Purple
  5. Radishes-Dip these in butter and sea salt for a simple snack/appetizer
  6. Kohlrabi-Slice and dip this in butter and sea salt with the radishes (SO GOOD!)
  7. Leeks
  8. Heirloom Tomato
  9. Bell Peppers
  10. Jalapeño Peppers
  11. Summer Squash/Zucchini
  12. Slicing Cucumber
  13. Lemon Cucumber
  14. Lettuce

Black Bean & Zucchini Chili

  • 3 Tablespoons olive oil
  • 1 medium sized onion, diced
  • 4 cloves of garlic, finely chopped 
  • 2 bell peppers, roughly chopped
  • 1 Jalapeño pepper, seeded and diced 
  • 2 medium sized zucchini/summer squash, cut into 1/4 inch chunks
  • 2 Tablespoons chili powder
  • 1 1/2 teaspoons ground cumin 
  • 1 1/2 teaspoons dried oregano 
  • healthy pinch of salt
  • 1/4 cup tomato paste
  • 1 (12oz) bottle pale ale preferably from Migration Brewing!
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 1/2 cups vegetable stock
  • salt + pepper to taste
  • 1/4 cup minced cilantro
  • full fat greek yogurt for serving
  • fresh lime juice for serving
  1. Heat the olive oil in a dutch oven over medium-high heat. Add the onion and cook for about 3 minutes. Stir in the garlic, bell peppers, jalapeño, and zucchini. Cook for about 1 minute. Add the chili powder, and cumin, oregano, salt and continue to cook, stirring often, for about 8 minutes. Add the tomato paste and cook for 1 more minute, stirring often. Deglaze the pan by pouring in the 12 ounces of beer and 1 1/2 cups vegetable stock. Bring to a low boil. Reduce heat to low and simmer for 30 minutes. Season to taste with salt and pepper
  2. Serve with minced cilantro, a dollop of greek yogurt and freshly squeezed lime juice