Tumbleweed Farm Harvest 20

Howdy folks and welcome to week 20 of your CSA. We hope you've all had a lovely week filled with nourishing meals and plenty of time spent outside. Can you believe this outstanding Fall weather? We're stoked to be farming in amazing conditions like this. It's been a real relief this past week.

Taylor and I are in the process of building proper deer fence around the farm. It's going to be a HUGE project requiring a lot of materials, money and man power. However, it's necessary for next season and we're really hoping we don't have to cancel our wholesale lettuce accounts like we did this year. Also, those bastards ate all of your spinach so it's time to take action! Next season the deer shouldn't be an issue. Fingers crossed! Anyhow the deer fencing project will take up most of the winter and hopefully be complete by early spring. I'll post photos of the progress on Dishing Up The Dirt if you care to follow along (no pressure obviously!)

This week your box is all about the Autumn harvest. Sugar pumpkins, Sweet Dumplings, Beets, Turnips, Broccoli, Potatoes and much more. This is our favorite time of the year to kick back and hang out in the kitchen so hopefully you all are on the same page too. We've included TWO recipes of the week because hey, we were feeling like soup this past weekend (pumpkin bisque and turnip + lentil stew) and got busy in the kitchen. There's also a few links to other recipes on DUTD to help inspire you if you need a little motivation. 

In other news, the amazing folks at Migration Brewing have offered to help us throw an end of the season party at the pub. Everyone is welcome including folks who do not usually pick up their shares at Migration. This is all about thanking this amazing community that has supported us through thick and thin this year. We want to clink glasses and enjoy some harvest chili (featuring Tumbleweed Farm ingredients!) Anyhow, the party starts at 4pm and folks can trickle into the pub anytime after that. I know a lot of you don't get off work until 5 but if you can swing it on Tuesday the 27th come celebrate the harvest with us!

Have a wonderful week everyone. Cheers from your farmers.

Week 20 Box

1. Sugar Pumpkins
2. Sweet Dumpling Squash- similar in taste to a butternut squash but these little guys are the perfect single serving squash. They roast up quickly and make a great mash, puree, or taste amazing added to soups (See the recipe of the week below)
3. Leeks
4. Red onions
5. Garlic
6. Broccoli
7. Hot Peppers (Serrano and Jalapeños) 
8. Beets
9. Turnips
10. Baby Potatoes- these potatoes are DELICIOUS! They cook up quickly and are super tender. 
11. Arugula-our favorite fall green. Great as a simple salad or tossed into hot pasta, on pizza or mixed in with your roasted potatoes. 

Pumpkin Coconut Bisque 

• 3 Tablespoons olive oil, divided
• 1 large sugar pumpkin (2 1/2 cups pureed) if your sugar pumpkin is on the small side go ahead and roast the sweet dumpling squash to make sure you have enough pumpkin puree for the soup
• 1 medium sized onion, finely chopped
• 3 cloves of garlic, minced
• 2 cups vegetable stock
• 2 Tablespoons pure maple syrup 
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cayenne pepper + additional for more spice
• 1 cup full fat coconut milk
• pinch of salt + pepper to taste
• Toasted pumpkin seeds for garnish (optional)

1. Preheat the oven to 375F. Carefully slice the pumpkins in half and scoop out the pumpkin seeds and stringy flesh. Drizzle with 1 1/2 Tablespoons of olive oil and place cut side down on a parchment lined baking sheet. Roast in the oven until fork tender. About 45 minutes. Start checking the pumpkins after 30 minutes. Remove from the oven and let cool for 10 minutes before using a spoon to scoop out the flesh.
2. Heat a large saucepan over medium heat. Add the remaining 1 1/2 Tablespoons olive oil. Once warm add the onion and sauté for about 5 minutes, stirring often. Add the the garlic and continue to cook for 1-2 more minutes. Stir in the pumpkin flesh, vegetable stock, maple syrup and spices. Bring to a simmer. Simmer for about 20 minutes. Add the coconut milk and remove from the heat.
3. Carefully, pour the soup into a high speed blender. Blend on a high setting until completely smooth and creamy. Return to the soup pan and season to taste with salt and pepper. Enjoy with roasted pumpkin seeds and a cold pumpkin beer.

Rustic Lentil & Turnip Stew with Garlic Parmesan Herbed Croutons

• 2 Tablespoons olive oil
• 1 medium-sized yellow onion, diced
• 2 small leeks, diced (white and light green parts only)
• 3 cloves of garlic, minced
• 1 bunch of turnips, greens removed and roughly chopped and the turnips cut into 1/4 inch cubes (about 2 cups worth)
• 1 russet potato, cut into 1/4 inch cubes (about 1 cup worth)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 1/4 cups french green lentils
• 1 bay leaf
• 6-8 cups vegetable stock
• salt + pepper to taste
• Fresh parsley for garnish

Garlic Parmesan Herbed Croutons

• 2 large cloves of garlic, sliced thin lengthwise
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 loaf of rustic style bread, cut into 3/4 inch cubes
• 1/4 cup freshly grated parmesan cheese

1. In a large pot heat the olive oil over medium heat. Add the onion and leek and sauté for about 5 minutes. Stir in the garlic, turnips (not the greens yet!) potato, and spices. Cook until fragrant. About 2 minutes. 
2. Add the lentils, bay leaf and 6 cups of vegetable stock. Bring to a boil. Reduce heat and simmer for 30 minutes, adding more stock (or water) if need be. Stir in the turnip greens and season to taste with salt and pepper. Keep the soup on low heat until ready to serve.
3. Preheat the oven to 350F. Prepare the croutons by combing the garlic, oregano, thyme, salt, pepper and oil in a saucepan and bring to a simmer over medium-high heat. Simmer for about 5 minutes. Discard the garlic and in a large bowl combine the bread cubes with the oil/herb mixture. Place the bread on a baking sheet and bake in the oven until golden brown. About 8 minutes. Remove from the oven and sprinkle the bread with the parmesan cheese.
4. Ladle the soup between bowls and top with the croutons and minced parsley. Season to taste with additional salt and pepper if need be. 

Garlic Parmesan Roasted Potatoes with Arugula & Fried Eggs

Beet & Tahini Soup with Pine Za'atar 

Tumbleweed Farm Harvest 19

Yeeehawww! Welcome to week 19 of your Tumbleweed Farm CSA. It's been a lovely week here at Tumbleweed Farm (with a few minor hiccups thrown into the mix)  and we are super stoked for the harvest today. Rainbow carrots, winter squash, peppers, onions, bok choy, spicy braising mix and more! We hope this week you're ready to pour some red wine and crank up the oven temperature because it's roasting season. All of these autumn treats are perfect for slow roasting in the oven and pair well with hearty soups, chili, meat, pasta or whatever you fancy. There's no wrong way to prepare this week's box.

The weather is changing (I know we talk about the weather a lot but the 10 day forecast is our boss so that's why I bring it up every week!) and it looks like we're due for some rain in a few days-yay! With that being said, we've also experienced a few frosts over the past couple of nights which can wipe out some of our tender greens. Thankfully, we've been on top of it and are using row covers to protect some of our most vulnerable plants. The deer continue to make themselves at home under the blanket of darkness and decimated all of our Fall spinach -unfortunately, there won't be any in your boxes this fall. It's been an incredibly frustrating year with the deer but we have a plan for next season and hopefully they won't be an issue. 

Anyhow, on a high note, we want to thank everyone for taking the CSA risk and joining us for the 2015 season. You all are rock stars and we are forever grateful to every single one of you for supporting our farm, cooking our recipes, and clinking glasses along the way. You're the best!

Enjoy the week 19 harvest and the really tasty recipe of the week. It's a great recipe that uses quite a few items in your box-including the daikon radishes which are spicy and delicious! Anyhow, have a wonderful week everyone. Cheers from your farmers. xo

Week 19 Box

1. bok choy
2. spicy braising mix
3. scallions
4. garlic
5. bell peppers
6. acorn squash
7. rainbow carrots
8. daikon radishes
9. yellow onion

Diakon Radish & Soba Noodle Salad with Chickpea-Miso Ginger Sauce

Noodles

• 2 Tablespoons grapeseed oil (or olive oil)
• 1 bunch of scallions, minced (white and light green parts only) Reserve a few greens for garnish
• 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
• 1 head of bok choy, greens and ribs coarsely chopped
• 4 ounces buckwheat soba noodles 
• 1 large daikon radish, julienned with a vegetable peeler
• 2 carrots, julienned with a vegetable peeler
• fried eggs for serving (optional)
• toasted sesame seeds for serving

ginger miso sauce

• 1 Tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 1 teaspoon chili paste (or sriracha)
• 2 Tablespoons chickpea miso (can sub with traditional white miso)
• 2 1/2 Tablespoons tahini
• 3 Tablespoons rice vinegar 
• 1 Tablespoon pure maple syrup
• 2 teaspoons toasted sesame oil
• 1 Tablespoon water (plus more to thin if necessary)

1. Heat the oil in a large skillet over medium heat. Add the scallions and cook until fragrant, about 2 minutes. Stir in the chickpeas and continue to cook, stirring often, until the chickpeas are lightly browned. Add the bok choy ribs and cook for about 3 minutes longer. Add the bok choy greens and cook until the greens are tender and slightly wilted. Remove from heat.
2. Cook the soba noodles according to specific brands instructions.
3. Prepare the ginger miso sauce by combining all the ingredients and whisking until smooth and creamy. This works well with an immersion blender. Taste test and adjust seasonings if need be. Add additional water if the sauce is too thick. 
4. Drain the soba noodles and add them to the vegetable mixture. Stir in the julienned daikon and carrots and toss well. Drizzle the noodles with the ginger miso sauce and continue to toss until well combined.
5. Divide noodles between bowls and top with fried eggs, toasted sesame seeds and minced scallion greens. Season with salt and pepper if necessary. Serve warm. 

Tumbleweed Farm Harvest 18

Howdy folks and welcome to week 18 of your CSA! We hope you all are enjoying the incredibly beautiful Fall weather we've been having recently. Crisp and cool mornings with warm afternoons and chilly evenings. What could be better? Hopefully you all aren't working too hard and get to sneak away from indoor activities to enjoy some fresh air.

Taylor and I feel incredibly lucky to be working out on the farm this time of year. All of the heat, bugs, sweat and tears are totally worth it. The Pacific Northwest sure has its moments and Autumn is a great time of the year to be a farmer out here. 

This week your boxes have a few summer staples making a comeback! Yay for the last of the tomatoes and summer squash! This week we are also introducing a few new items and as we enter into October your boxes will shift significantly into full blown Fall produce. Enjoy those tomatoes while you can!

We hope you all get to relax a bit in the kitchen this week and cook up some of your fresh produce. The recipe of the week is a winner and tastes extra good with a few colds ones. Take care everyone and enjoy these last couple of days of September. Cheers from Tumbleweed Farm!

Week 18 Box

1. Spaghetti Squash -The first of the winter squash varieties we harvested. (see the recipe of the week)
2. Leeks
3. Radishes-remove the greens so they stay crisp longer!
4. Arugula
5. Kale
6. Red Potatoes
7. Heirloom Tomatoes
8. Summer Squash/Zucchini
9. Garlic
10. Hot Peppers- Jalapeños and Serranos

Spaghetti Squash & Kale Fritters with Smokey Cashew Sauce

Fritters:

• 1 spaghetti Squash, cut in half lengthwise and seeds removed (use a sharp knife and steady hand to slice the squash in half!)
• 2 Tablespoons olive oil, divided
• 2 leeks OR 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 jalapeño pepper, seeded and diced 
• 1 1/2 cups kale, roughly chopped
• 2 eggs, lightly beaten
• 1/3 cup oat flour-ground in a food processor or blender from about 3/4 cup of old fashioned rolled oats (can sub all purpose flour if need be)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 cup cornmeal
• neutral oil for frying

Smokey Cashew Sauce:

• 1 cup raw cashews, soaked at least 30 minutes in water
• 2 Tablespoons tomato paste
• 1/4 cup nutritional yeast
• 1-2 teaspoons smoked paprika (more or less depending on preference)
• 1/4 teaspoon cayenne pepper + more to taste
• 1/2 teaspoon fine sea salt
• 2 Tablespoon fresh lemon juice
• 1 cup water + additional to thin if necessary

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and brush the squash slices with 1 Tablespoon olive oil. Place cut side down and roast until fork tender. About 35-40 minutes. Remove from the oven and let cool before scraping out the flesh with a fork. Reduce the oven temperature to 200F.
2. While the squash cooks prepare the veggies. Heat the remaining 1 Tablespoon olive oil in a large skillet. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Stir in the garlic, jalapeño, and kale. Continue to cook, stirring often, until the kale is slightly wilted adding additional oil if necessary. Remove from the heat and place the cooked veggies in a large bowl. Wipe out the pan and set it aside (you'll be using it again!)
3. Once the squash has cooled use a fork to scrape out the flesh into long strands. Place the scraped squash strands into a dish towel and wring out as much liquid as possible. Place wrung out squash in the bowl with the cooked veggies. Add the eggs, flour, salt and spices. Mix until well combined. 
4. Place the cornmeal in a shallow dish and using your hands form the squash/veggie mixture into small uniform patties (about 1/4 inch thick) Carefully dip each side of the patty in the cornmeal. (The patties may be a bit fragile at this point but they'll be sturdy once they're fried up!)
5. Heat about 1/4 cup oil in a large skillet over medium-high heat. Working in batches add the squash patties in a single layer and fry until golden, about 3-4 minutes per side. 
6. Keep the cooked fritters warm in a 200F oven until ready to serve.
7. Prepare the cashew sauce by draining the soaked cashews and running them under cold water. Place the cashews along with the rest of the sauce ingredients into a high speed blender and blend on the highest setting until completely smooth and creamy, scraping down the sides of the blender as necessary. Add additional water-1 Tablespoon at a time- until you reach the right consistency. 
8. Serve fritters with the smokey cashew sauce and enjoy!