Tumbleweed Farm Harvest 12

Harvest 12.jpg

Howdy folks and welcome to week 12 of your CSA! Before we get to the contents of the box we just want to say THANK YOU to everyone who made the trek out to the farm for the party on Sunday. It was wonderful to show you all the farm, clink glasses and rock out to the always amazing Greenneck Daredevils. Those of you who couldn't make it no worries, we'll do it again next year! You all rule and thank you for supporting our farm. We couldn't do what we love for a living if it weren't for all of you!

Alright, this week is another summer harvest box. We're swimming in a sea of tomatoes, peppers, corn and melons. I know you've been getting slammed with tomatoes and summer squash recently but they're ripe, bountiful and I think we'll all miss them this winter, so eat up!

Things at the farm have been busy this past week but we're feeling pretty good about transitioning into fall production soon. The potatoes are looking great and the winter squash is ripening by the day. We're getting ready to plant more kale, collard greens, bok choy, broccoli and cauliflower in the upper field and we're anxious to get those transplants out of the greenhouse and into the dirt.  If the weather cooperates I think the fall harvest should be really bountiful. 

Anyhow, we hope this week you all get to enjoy some tasty home cooked meals and a few cold ones too! Below the recipe of the week are a few links to help inspire you to cook through your boxes. The heirloom tomato and watermelon salad is to die for along with the eggplant hummus. Happy cooking everyone! 

WEEK 12 HARVEST BOX

  1. CORN
  2. EGGPLANT-THREE DIFFERENT VARIETIES. THEY ALL TASTE SIMILAR AND CAN BE PREPARED THE SAME WAY.
  3. HEIRLOOM TOMATOES
  4. CHERRY TOMATOES
  5. SUMMER SQUASH/ZUCCHINI
  6. GARLIC
  7. CARROTS
  8. SWISS CHARD
  9. WATERMELON
  10. LEMON CUCUMBER
  11. SLICING CUCUMBERS
  12. SWEET PEPPERS

SPICED ZUCCHINI & HONEY MUFFINS

  • 1 2/3 CUP WHITE WHOLE WHEAT FLOUR (OR ALL PURPOSE)
  • 1/3 CUP OLD FASHIONED OATS + ADDITIONAL FOR TOPPING
  • 1 TEASPOON BAKING POWDER
  • 1 TEASPOON BAKING SODA
  • 1 TEASPOON GROUND CINNAMON
  • 1/4 TEASPOON GROUND NUTMEG
  • 1/2 TEASPOON SALT
  • 1 EGG
  • 1/2 CUP HONEY
  • 1/2 CUP ALMOND MILK (OR DAIRY MILK)
  • 1/4 CUP OLIVE OIL
  • 1 TEASPOON PURE VANILLA EXTRACT
  • 1 1/4 CUPS GRATED ZUCCHINI (OR SUMMER SQUASH)
  • 1/3 CUP DARK CHOCOLATE CHIPS
  1. PREHEAT THE OVEN TO 350F. LINE A STANDARD 12 CUP MUFFIN PAN WITH LINERS (OR GREASE WITH OIL) AND SET ASIDE.
  2. IN A LARGE MIXING BOWL WHISK TOGETHER THE FLOUR, OATS, BAKING POWDER, BAKING SODA, CINNAMON, NUTMEG AND SALT. SET ASIDE.
  3. IN A SEPARATE BOWL WHISK TOGETHER THE EGG, HONEY, MILK, OIL AND VANILLA EXTRACT. POUR THIS MIXTURE INTO THE DRY MIXTURE AND USING A WOODEN SPOON MIX UNTIL JUST COMBINED (DON'T OVER MIX!) STIR IN THE ZUCCHINI AND CHOCOLATE CHIPS UNTIL EVENLY DISTRIBUTED. 
  4. POUR THE BATTER EVENLY BETWEEN THE 12 MUFFIN CUPS. SPRINKLE EXTRA OATS ON TOP OF EACH MUFFIN. BAKE FOR 18-20 MINUTES OR UNTIIL A TOOTHPICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN.
  5. TRANSFER MUFFINS TO A COOLING RACK UNTIL COOL ENOUGH TO HANDLE. SERVE WARM WITH SOME GOOD QUALITY BUTTER AND A CUP OF COFFEE.
    

 

 

 

 

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.