2017 Harvest 16

2017 Harvest 16.jpg

Hot damn!!! We hope you all are surviving this heat and smoke from the past few days. The air quality up at the farm is terrible and combined with the heat it makes it pretty darn miserable to be out in the fields. However, we're very grateful that we're safe and we hope that you all are surviving the smoke and heat too. 

Luckily, this week we've got an abundance of fresh produce and we're stoked that it's still grilling weather because all of the peppers (both hot and sweet) taste AMAZING on the grill. The Hungarian Hot Wax peppers (the long yellow ones) are really mild (even the little kiddos can eat them) and are our favorite on the grill.  We're really happy to have mizuna making a comeback after giving it a rest during July and August. It's great when prepared with a little olive oil, lemon juice and sea salt. 

Out in the fields we're starting the long process of our winter squash harvest. So far we've harvested over 500 spaghetti squash and have them curing in the barn. The acorn squash is up next followed by 8 different varieties of squash. We're really proud of the production this season and can't wait for you all to start receiving them in your shares in a few short weeks.

Anyhow, we hope you enjoy the bounty this week. 

Cheers from Tumbleweed Farm

Harvest 16

  1. Kale
  2. Mizuna 
  3. Hot Peppers (Poblano, Hungarian Hot Wax, Jalapeño) 
  4. Sweet Peppers
  5. Radishes
  6. Cherry Tomatoes
  7. Full size tomatoes
  8. Basil
  9. Summer Squash/Zucchini
  10. Cucumbers
  11. Garlic 

Recipe Suggestions

   Garlicky Risotto with Mizuna   (substitute the green garlic with leeks or scallions)

Garlicky Risotto with Mizuna (substitute the green garlic with leeks or scallions)