2026 Harvest 4

Howdy folks, and welcome to Week 4 of your Tumbleweed Farm CSA!

Whew—what a week! It was breezy, wet, and downright chilly out in the fields, but we got ’er done. The farm is certainly grateful for the rain, even if it made for a long (and very soggy) harvest day.

A special shoutout goes to our dedicated veggie washer, Katie (hi Katie!), who absolutely crushed what might just be the toughest job on the farm—washing all those beautiful veggies in the pouring rain. Total rockstar.

We’re feeling incredibly grateful for the abundance coming your way this week, and we hope you and your families can taste all the care, grit, and love that went into every bundle.

Happy eating and cooking, everyone!

Your farmers,
Andrea, Taylor, Pepper, Maize, and our awesome crew

Harvest 4

  1. Garlic Scapes—the list of health benefits is almost too long!! It’s anti-fungal, anti- inflammatory, boosts immune health, and is full of antioxidants! Just eat garlic with every meal!

  2. Spinach-rich in iron, potassium, vitamins C & E, and magnesium. Spinach can also aid in digestion and has anticancer properties. Eat this veggie up!!

  3. Bok Choy—Full of anti-cancer properties such as Vitamins C & E, beta carotene, and selenium which is thought to slow the growth rate of tumors.

  4. Lettuce Mix—A rich source of vitamins A, K and folate. Contains anti-inflamatory properties.

  5. Beets—rich in folate, manganese and copper. Copper is very important as it helps make red blood cells and helps keep your immune system healthy.

  6. Kale—super high in antioxidants, contains vitamin C, Vitamin K, Manganese and various polyphenols. To make this easier to digest make sure to cook your kale or massage it really well before eating raw.

  7. Radishes- are a rich source of magnesium, potassium and vitamin C. Remove the greens from these to help keep the roots crisp for storing.

  8. Kohlrabi— Kohlrabi is great for gut health as it contains both soluble and insoluble fiber. It also contains a wide array of antioxidants, such as vitamin C, anthocyanins, isothiocyanates, and glucosinolates. These plant compounds protect your cells against free radical damage that may otherwise increase your risk of disease.

  9. Dill—is great for digestion and helps with bloating. Because of its antacid properties it’s great at easing indigestion, gastritis and other inflammatory conditions.

Recipe Suggestions

Beets with Feta, Dill & Pistachios (this is a lovely little side dish that tastes great served with any protein!)

Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing (please leave a review if you make this! It’s so unique and delicious!)

Radish Salsa (this is a fantastic use of radishes!)

Coconut-Ginger Bok Choy Chicken (the whole family loves this one!)

Chicken & Chickpea Coconut Curry (this is perfect for this weather we’re having!)

Chili-Lime Kohlrabi Salad (this is wonderful and a great way to use the kohlrabi!)

20-Minute High Protein Bang Bang Beef Bowls (a family favorite!)

Now For all of you CSA Kiddos! Here are some of our favorite recipes!!

2026 Harvest 3

Howdy folks, and welcome to Week 3 of your Tumbleweed Farm harvest!

We're especially excited about this week's bounty, including the debut of our first spring carrots of the season. There's nothing quite like harvesting those first sweet, crunchy carrots after months of planning, planting, and tending the fields.

It's been a busy week on the farm, and the weather has been just about perfect. We were grateful to receive a much-needed rainstorm last Thursday. While it came with a little thunder and lightning, we were fortunate to avoid hail and damaging winds. The fields soaked up every drop, and the crops are looking happy and healthy because of it.

As always, we're keeping busy out here but love taking the break to appreciate the harvest and you’ll see some new tasty recipes for this week’s haul below. The raw carrot and turnip miso salad is a MUST try. Seriously, it’s a new favorite of ours. And the bok choy chicken curry is the perfect spring soup. Light, flavorful and so gosh darn nourishing. Anyhow, we're incredibly proud of this week's harvest and excited to share it with you. We hope you enjoy everything in your box this week.

Thank you for supporting our farm, our crew, and local agriculture. We truly couldn't do it without you.

Happy eating!

Your farmers,

Andrea, Taylor, Pepper & Maize, and our awesome crew

Harvest 3

  1. Rainbow Chard—this dark leafy green is high in antioxidants and important vitamins and minerals including vitamin C, K and A and a healthy dose of magnesium (which many people are deficient in).

  2. Arugula—one of the healthiest leafy greens! Containing a ton of antioxidants and anti -inflammatory properties along with being jam-packed with magnesium which helps prevent high cholesterol and high blood pressure.

  3. Carrots—Rich in beta-carotene which your body converts into Vitamin A. This vitamin is important for vision, bone and immune function. Carrots are also high in antioxidants and important minerals for overall body health. Remove the greens on the carrots before storing them so they don’t go soft.

  4. Garlic Scapes—the list of health benefits is almost too long!! It’s anti-fungal, anti- inflammatory, boosts immune health, and is full of antioxidants! Just eat garlic with every meal!

  5. Turnips—Rich in vitamins and minerals turnips are high in antioxidants which help provide anti-inflammatory, anticancer, and antibacterial effects, among other benefits. The greens boast a whole list of their own nutritional values but the biggest ones are that they’re high in vitamin A and calcium. Please remove the greens from the turnips and store them separately so the roots don’t get soft.

  6. Spinach-rich in iron, potassium, vitamins C & E, and magnesium. Spinach can also aid in digestion and has anticancer properties. Eat this veggie up!!

  7. Romaine Lettuce or head lettuce— high in folate (if you’re suffering from allergies this season eat this green up!) It’s also a good source of copper and vitamins A, K and C.

  8. Baby Bok Choy—Full of anti-cancer properties such as Vitamins C & E, beta carotene, and selenium which is thought to slow the growth rate of tumors.

Recipe Suggestions

Raw Carrot & Turnip Miso Salad (this is the BEST salad. Trust me. Just make this! Oh yeah, grab a good julienne peeler for this one. You’ll use the peeler all season long!

Garlicky Swiss Chard & Chicken Nourish Bowl (this is so freaking tasty!!)

Chicken & Chickpea Bok Choy Coconut Curry (this is so easy, light, refreshing and nourishing!)

Sesame Ginger Chicken & Spring Veggie Skillet Dinner (this is fantastic and uses up so much of the veggies in this week’s box!)

Coconut Ginger Chicken (this is fantastic and SO easy!)

Longevity Salad (aka the best CSA veggie salad you’ll make!! Your body will thank you!)

2026 Harvest 2

Howdy folks, and welcome to week two of your Tumbleweed Farm harvest!

Before I get to the newsletter I wanted to invite anyone who’s interested in joining us at the farm on Thursday evening for a crop talk. We’ll tour our farm and have a change to answer any questions from the public. This is being put on my Gorge Grown Food Network but I wanted to pass it along to our CSA members as well. It’s potluck style so bring a side dish or snack (or just come for the tour and bail before food!) Whatever you fancy! The tour starts at 5:30 at the farm.

Alrighty, this week is ALL about the greens. This is the time of year when the fields really start showing off, and that means your boxes are overflowing with all the leafy goodness. We know it can feel a little overwhelming at first, especially if you’re staring into the fridge wondering how on earth you’re going to make it through mountains of greens before next week’s pickup. But trust us — once you find your rhythm, it gets a whole lot easier (and tastier).

One of our favorite tricks is doing a little veggie prep right when you get home. We like to chop and wash greens right away, then store them in glass or stainless steel containers stacked neatly in the fridge. Having everything prepped and ready makes it so much easier to toss greens into scrambled eggs, soups, stir fries, grain bowls, smoothies, pasta dishes, or quick sautés throughout the week.

For root veggies like radishes, turnips, or beets, we recommend separating the roots from the greens before storing them. Keeping them attached can cause the roots to soften faster because the greens continue pulling moisture away. We store the greens and roots separately in the fridge, and it really helps everything stay fresher longer. It takes a few extra minutes up front, but future-you will be grateful during a busy weeknight dinner scramble.

This week’s haul is absolutely jam-packed with nutrition, vibrant flavors, and the kind of fresh food that reminds us why we love this season so much. The fields are thriving right now, and we’re excited to share the abundance with you. We hope the recipes below help inspire you to cook your way through the box and maybe even try something new along the way.

One recipe we’re especially excited about right now is the Coconut Braised Collard Greens. It’s rich, cozy, flavorful, and quickly became a new farm favorite around here. If collards aren’t usually your thing, give this one a whirl — it just might convert you.

As always, thank you for trusting us to grow your food this season. We’re working our butts off to make this a beautiful, abundant season for our CSA community, and we’re so dang grateful to have you along for the ride.

Your farmers,
Andrea, Taylor, Pepper, Maize, and the whole Tumbleweed Farm crew

Harvest 2

  1. Spinach— rich in iron, potassium, vitamins C & E, and magnesium. Spinach can also aid in digestion and has anticancer properties. Eat this veggie up!!

  2. Collard Greens—not only are they high in vitamin K they are also a good source of cancer fighting compounds. They are rich in glucosinolates which is a sulfur-containing compound which is thought to help stop cancer process at different stages of development. Pretty rad!

  3. Bok Choy— Full of anti-cancer properties such as Vitamins C & E, beta carotene, and selenium which is thought to slow the growth rate of tumors.

  4. Head Lettuce — A rich source of vitamins A, K and folate. Contains anti-inflamatory properties.

  5. Green Garlic- the list is too long!! It’s anti-fungal, anti- inflammatory, boosts immune health, and is full of antioxidants!

  6. Lettuce Mix—A rich source of vitamins A, K and folate. Contains anti-inflamatory properties.

  7. Beets—rich in folate, manganese and copper. Copper is very important as it helps make red blood cells and helps keep your immune system healthy.

Recipe Suggestions

Coconut-Braised Collard Greens (these are FANTASTIC!! TRUST US!!)

Sesame-Ginger Chicken Skillet Dinner with Bok Choy, Spinach, Green Garlic & Turnips (if you don’t have leftover turnips from last week you can leave them out of substitute with zucchini) This was really delicious!

Lamb Meatballs with Beet Relish & Yogurt (you can use beef in place of lamb if needed)

Beet Tzatziki (AKA the best dip EVER!!)

Coconut Ginger Chicken (so flavorful and minimal effort)

Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing (use collard greens or beet greens instead of kale for this slaw) This tastes great and the dressing is on point!!

Now for all of you CSA Kiddos out there! Here are some of our favorite kid friendly recipes!

Lamb & Beet Curry Meatballs (these are fantastic and my kiddos love them!! They’re not very spicy and a great way to add beets into their diet. Dip in yogurt to take away the itty bitty bit of spice—but these really aren’t spicy!)

Double Chocolate Beet Muffins (these are sweetened with dates and are gluten free. You can’t taste the beets so this is a nice way to incorporate beets if you’re worried about the flavor being overpowering. It’s not!)

Spinach, Apple & Date Blender Muffins (these are perfect for young toddlers or babies. And of course I eat them too!)

Spinach Pesto Pasta (the whole family loves this recipe!)

High Protein Spinach Banana Pancakes (only 4 ingredients!)