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!

HARVEST 10

  1. GARLIC- Chesnok red
  2. BEANS-green, wax and purple
  3. TOMATOES
  4. CHERRY TOMATOES
  5. SCALLIONS
  6. PEPPERS
  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
  8. PARSLEY
  9. SWISS CHARD
  10. SUMMER SQUASH/ZUCCHINI
  11. CUCUMBERS
  12. BABY CABBAGE

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

Salad:

  • 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.

 

  

 

 

Tumbleweed Farm Harvest 9

Welcome to week 9 of your CSA! We hope you're hungry for another round of farm fresh goodies this week. We've been blessed with some really amazing cool weather (unfortunately no rain though). The temps will increase later this week so we're going to enjoy this break while it lasts!

Anyhow, we're looking forward to clinking glasses with folks at Migration later today. If you have an extra few minutes definitely stay for a beer!

This week we're sharing a really simple farm fresh pasta dish as the recipe of the week but I've linked a lot of recipes from Dishing up the Dirt to help inspire cooking with some of the other veggies. Have a great week everyone!

HARVEST 9

  1. CARROTS-Remember to remove the tops right away to prevent the carrots from getting soft.
  2. BEETS-Remove the tops from these guys too
  3. KOHLRABI
  4. MELONS
  5. PEPPERS
  6. BEANS
  7. CHERRY TOMATOES
  8. ZUCCHINI/SUMMER SQUASH 
  9. GARLIC-German White is the variety this week
  10. CUCUMBERS
  11. BASIL

Tumbleweed Farm Summer Pasta

  • 1 (8oz) package spaghetti
  • 1 medium-sized zucchini, julienned 
  • 2 Tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pint cherry tomatoes
  • 1/2 cup dry white wine
  • 1 cup basil, coarsely chopped
  • salt + pepper to taste
  • freshly grated parmesan cheese for serving
  1. Cook pasta according to package directions. 
  2. While the pasta cooks use a julienne peeler, or (regular peeler) to peel the zucchini into thin strips (think pasta size strips!)
  3. Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper flakes. Cook, stirring often until the garlic is fragrant and slightly soft, about 3 minutes. Stir in the cherry tomatoes and add the 1/2 cup of wine. Bring to a simmer, cover the pan and cook for about 5-8 minutes, or until the tomatoes burst open and release some of their juices. Season with plenty of salt and pepper.
  4. In a large serving bowl toss the cooked spaghetti with the zucchini, tomatoes, basil and top with a few healthy pinches of parmesan cheese and a drizzle of olive oil. Serve warm.

BELOW ARE A FEW RECIPE LINKS TO HELP USE UP SOME OF YOUR VEGGIES. ENJOY!

Tumbleweed Farm Harvest 8

Summer has officially arrived at Tumbleweed! Tomatoes, basil, squash, peppers, carrots oh my! We hope you're hungry for some more delicious farm fresh goodness this week.

The temperature has climbed back up to the 90's this week but for some reason it doesn't feel nearly as bad as it did a few weeks back. I think we're just getting used to the heat and toughening up a bit! The good news is that most of the crops are surviving the extreme temperatures pretty darn well and we're very pleased with this weeks harvest. 

Below you'll see a few links to recipes on Dishing up the Dirt for some of your produce but the recipe of the week is highlighting the delicious carrots. We couldn't resist throwing them on the grill after a really hot day in the field and MAN grilled carrots are the bomb! We hope you all try the recipe this week. If you do, let us know how you like it!

Alright, we hope this week you all are able to relax a bit and enjoy some good food, great company and a few cold ones. Don't forget to mark you calendars for Sunday, August 16th. The second annual Rock the Harvest party at Tumbleweed is going to be a blast and we hope you all can make it!

Cheers from Tumbleweed!

WEEK 8 BOX

  1. Carrots-see recipe below NOTE-Remove the greens right away to prevent your carrots from getting soft!
  2. Garlic-this week's variety is Chesnok Red
  3. Sweet Peppers
  4. Tomatoes-half of you got cherry tomatoes and the other half got full size tomatoes. 
  5. Summer Squash/Zucchini 
  6. Cucumbers-we grow a few different types of cucumbers.  Some look pretty traditional, some look pretty strange!  
  7. Baby Cabbage
  8. Lettuce
  9. Basil
  10. Radishes-Remove the greens right away to prevent your radishes from getting soft!

To use up your tomatoes and basil try this Roasted Chickpea & Tomato Salad

To use up your zucchini/summer squash and radishes try this Zucchini & Quinoa Salad with Fresh Herbs

To use up your cucumbers try this Cool as a Cucumber Chickpea Salad With Tahini Dressing 

GRILLED CARROT & WALNUT SALAD WITH CARROT TOP PESTO

INGREDIENTS:

  • 3/4 cup of quinoa
  • 1 1/2 cups vegetable broth (or water)
  • 1 bunch of carrots with greens
  • 3/4 cup walnuts
  • 1-2 Tablespoons olive oil
  • salt + pepper
  • 2 garlic cloves
  • 1/4 cup pine nuts or almonds
  • 3/4 cup packed basil leaves
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt + pepper to taste
  1. In a saucepan combine the quinoa with 1 1/2 cups of vegetable broth. Bring to a boil. Cover and reduce heat to low. Cook until the quinoa absorbs the liquid and can easily be fluffed with a fork. About 12-15 minutes. Remove from heat and set aside.
  2. Preheat a grill to medium-high. Trim carrot tops leaving some stem attached. Toss the carrots with 1-2 Tablespoons olive oil. Season with salt and pepper. If any of the carrots are extra large slice them in half lengthwise. Place the carrots directly on the grill and cook until lightly charred and tender. About 10-12 minutes. Flip the carrots once or twice while grilling. 
  3. In a small dry skillet over medium-high heat lightly toast the walnuts for 2-4 minutes. Shake the pan a few times while toasting. Remove from heat and set aside.
  4. In the bowl of a food processor add the garlic and pine nuts. Pulse until finely chopped. Add about 3/4 cup of carrot greens, basil and parmesan cheese. With the motor running slowly drizzle in the olive oil. Process until smooth. Season to taste with salt and pepper.
  5. Toss the quinoa with half of the pesto. Divide among plates and top with a few grilled carrots, toasted walnuts, a dollop of more pesto and a healthy sprinkle of freshly grated parmesan cheese. Season to taste with salt and pepper. Serve with a glass of your favorite white wine and enjoy!