Well folks, here we are...the final harvest of the 2017 season. We hope you've enjoyed your experience this year with Tumbleweed Farm. This season definitely had its fair share of ups and downs but overall, Taylor and I are happy with what the two of us were able to produce. Every season has thrown something different at us but we're constantly learning and growing with the seasons. Hopefully, you've enjoyed the journey with us!

The CSA season may be over but we'll be at the Hood River farmers market for 3 more weeks (Saturday's from 9-1pm) and this coming Saturday we'll also be attending the annual "Stock Your Pantry" at the Rockford Grange in Hood River. It's a double market day for us but we're always stoked to participate in this great event. It's a market that's geared towards filling your cupboards and freezer with storage veggies, meats, grains, cheese, fermented foods and more. It starts at 2pm and goes until 6pm. It's a great opportunity to prepare for the long winter ahead!

This week's share has a somewhat intimidating looking winter squash but please don't fret! The mighty Blue Hubbard is not something to shy away from. This is one of the most flavorful winter squash varieties that we grow. It's sweet so it makes for a lovely pie filling or base for a pumpkin soup. If you're afraid you'll sever your arm slicing into one of these beasts just use your knife to poke holes all around the squash and place the whole damn thing in the oven (350F) for about 2 hours (the time will depend on the size of the squash). Once it's cooked through it's easy to slice and scoop out the seeds. This variety of squash stores well so you can save it for Thanksgiving or Christmas and share it with a big group. Or you can do what this character does to slice open his Blue Hubbard. This week we're also introducing black radishes to you all. The variety is called Nero Tondo and it's a beautiful radish with black skin and a tuxedo white flesh. It's on the spicy side but tastes great when sliced thinly and served with a dollop of cold butter and sea salt. It's also lovely on pizza and the spices mellows out when it's cooked. Go wild!

Alrighty folks, we're going to sign off for the last time this season but we'll be in touch with each of you individually after the holidays to connect about next season. We always give priority to current CSA members before opening up new spots. So if you want in, you're all good!

Thanks again for putting your trust and money into our farm. We couldn't make a living doing what we love if it weren't for all of you kickass folks!!! So thank you from the bottom of our hearts.

Cheers to the harvest!

Your farmers,
A & T