Tumbleweed Farm Harvest 11

Hi folks and welcome to week 11 of your CSA. We hope you're enjoying the August bounty as much as we are. Meal times around the farm have been delicious and we're stoked with the variety available in the fields right now. Hopefully the feeling is mutual and you've been enjoying the flavors of the season as much as we have!

We're almost through our big planting and seeding of fall crops. We've been busy tilling under old sections of the field and preparing the soil for the next big wave of plants. Taylor's been spending a lot of time on the tractor and I've been busy in the greenhouse seeding away. After next week we should have most of our fall transplants in the ground with a few weeks left of direct seeding in the field. It's amazing how quickly time is flying now! Our winter squash harvest is only a few weeks away and there are some huge pumpkins ripening quickly in the upper field! We're already talking about our Thanksgiving menu (I know, too soon!)

Anyhow, enough talk about fall crops-Summer is in full swing and we're loving it!

We've got a delicious recipe of the week for you today but before I get to that I wanted to remind everyone that the Rock The Harvest party is this Sunday! The Greenneck Daredevils will be playing out in the field and we'll have a couple of kegs. Bring anything else you want to drink and a picnic dinner. Hope to see you all at the farm! If you have any questions please feel free to email us.

Alright, have a great week everyone and see you all later today. If you have the time sit and stay for a beer with us at Migration!

WEEK 11 HARVEST

  1. WATERMELON OR CANTALOUPE (THE WATERMELON HAS A YELLOW FLESH)
  2. HEIRLOOM TOMATOES
  3. CHERRY TOMATOES
  4. LETTUCE
  5. GARLIC- CHESNOK RED
  6. RADISHES
  7. JALAPEÑO PEPPERS
  8. CORN-EAT AS SOON AS POSSIBLE.- FRESH CORN DOESN'T LAST LONG IN THE FRIDGE!
  9. KOHLRABI-PURPLE & GREEN
  10. SUMMER SQUASH/ZUCCHINI
  11. BASIL

SWEET CORN AND SUMMER SQUASH GNOCCHI

  • 1 (16 ounce) package of gnocchi 
  • 4 Tablespoons unsalted grass-fed butter
  • 1 jalapeño pepper, seeded and diced
  • 2 cloves of garlic, minced
  • 1 small summer squash, cut into 1/4 inch rounds
  • 1 small zucchini, cut into 1/4 inch rounds
  • 1 cup sweet corn kernels (from about 2 ears)
  • 2 Tablespoons fresh lemon juice
  • 4 ounces good quality feta cheese, crumbled
  • 1/4 cup basil, julienned 
  • salt + pepper to taste
  1. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook for about 2 minutes (or until they rise to the top of the water) Drain and return the gnocchi to the pan. Add 1 Tablespoon of the butter to the gnocchi and toss well. 
  2. Heat remaining 3 Tablespoons of butter in a large skillet over medium heat. Cook the butter until it begins to bubble and turn light brown (be careful not to burn the butter!) Add the garlic and jalapeño and cook for about 1 minute. Stir in the summer squash, zucchini and corn. Cook, stirring often until the vegetables begin to brown up a bit. About 3 minutes. Stir in the cooked gnocchi and toss well. Squeeze 2 Tablespoon of fresh lemon juice into the pan and top with feta, basil and plenty of salt + pepper. Divide among plates and serve warm with a sprinkle of more cheese if desired. 

Recipe links:

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!