Tumbleweed Farm Harvest 22

Howdy folks and welcome to your final CSA box of the 2015 season. We hope you all have enjoyed the past 22 weeks of fresh produce. It's been a wonderful season here at the farm and we have loved getting to know so many of you folks over the course of the growing season. You all are amazing and we're grateful to everyone for supporting our farm. 

This is always a bittersweet time of the year as the leaves continue to change, the daylight hours shift and the air cools substantially. We're continually bundling up in more and more layers every morning as there is almost always a light frost covering the fields nowadays.  As the last of the summer crops get tilled under we rely on the heartier crops-potatoes, squash, kale, and roots to provide sustenance in the dark months ahead.  We hope the boxes this week supply you with a lot of nourishment for the coming weeks as well. And hey, if any of you find yourselves in our neck of the woods this fall swing in anytime to say hi, grab eggs or just enjoy a beer with us. 

And with that, THANK YOU! Seriously, from the bottom of our hearts we are so damn thankful to you all. Farming is one of the hardest, craziest and most rewarding adventures we've ever been on. Folks like you make it possible to live out our dream life and we're forever grateful. Cheers to you all!!! 

So much love,

your farmers Taylor & Andrea

 

Box 22

  1. Potatoes
  2. Winter Squash- Blue Hubbard and Kabocha or Red Kuri (all of these varieties have a sweet flavor)
  3. Onions
  4. Leeks
  5. Beets
  6. Kale
  7. Garlic
  8. Hot Peppers- jalapeño and serrano
  9. Bok Choy

Winter Squash, Kale & Lentil Stew

  • 2 Tablespoons grapeseed oil
  • 1 medium-sized yellow onion, diced
  • 1 small leek, diced (white and light green parts only)
  • 3 cloves of garlic, minced
  • 1 medium-sized winter squash such as butternut, red kuri, acorn etc. Peeled, seeded and cut into 1/2 inch chunks. Roughly 2 cups.
  • 1 Tablespoon fresh thyme OR1 teaspoon dried
  • 1 Tablespoon fresh oreganoOR 1 teaspoon dried
  • pinch of crushed red pepper flakes
  • 1 1/4 cup french green lentils
  • 1 bay leaf
  • 6-8 cups low sodium vegetable stock
  • 1 bunch of kale, tough stems removed and torn into bite size pieces
  • salt and pepper to taste
  1. In a large pot heat the oil over medium-high heat. Add the onion and leek and cook, stirring often until beginning to soften. About 8 minutes. Add the garlic, winter squash, herbs and tiny pinch of crushed red pepper flakes. Cook until fragrant. About 2 minutes.
  2. Stir in the lentils, bay leaf and vegetable stock. Add 6 cups of stock first and if need be add additional stock or water if the soup needs to be thinned. Bring to a boil. Reduce heat and simmer until the lentils are cooked and the squash is tender. About 20-25 minutes. Stir in the kale and season with salt and pepper. Let the soup cool a bit and taste test. Adjust seasonings if need be.
  3. Serve warm with rustic bread and a glass of your favorite wine.

Tumbleweed Farm Harvest 21

Howdy folks and welcome to week 21 of your CSA. We hope you've had a great week and are continuing to embrace the fall bounty. Time is winding down for the 2016 season and we hope you have all enjoyed the vegetables as much as we have loved growing them for you. I know sometimes it may seem daunting to cook through a box of produce each week but I hope this season you all got the hang of cooking vegetable heavy meals and eating at home a little more often. A great meal always starts with fresh produce grown with love and we've been honored to grow a variety of vegetables for all of you awesome folks. Thanks for supporting our farm and for putting your faith and trust in us to cultivate the best damn food we know how. We couldn't make a living doing what we love and believe in if it weren't for you all- so thank you!!!

With that being said we hope you all can join us next Tuesday at Migration Brewing from 4-6pm, clink glasses and enjoy a Tumbleweed Farm chili that the wonderful kitchen will be preparing with our vegetables. Every member of the CSA is welcome (and  your families of course)  and we hope to see you all there!

Have a wonderful week everyone and enjoy harvest 21! Cheers from your farmers.

Box 21

  1. Rainbow Carrots
  2. Delicata Squash
  3. Butternut Squash
  4. Onions
  5. Garlic
  6. Tatsoi- we love sautéing this green veggie up with a little sesame oil and soy sauce. It's great with rice noodles or even thrown into an egg skillet.
  7. Radishes
  8. Lettuce
  9. Mustard Greens
  10. Fingerling Potatoes

 

FINGERLING POTATO SALAD WITH CRISPY CHICKPEAS, CAPERS & ROASTED GARLIC MUSTARD GREEN PESTO

Roasted Garlic Mustard Green Pesto

  • 2 medium heads of garlic
  • 1/4 cup almonds, lightly toasted in a dry skillet until golden brown
  • 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil + additional to thin if necessary
  • salt + pepper to taste

Crispy Chickpeas & Capers

  • 1 1/2  cups cooked chickpeas- if from the can rinsed, drained and patted dry
  • 1/4 cup capers, drained
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon ground coriander
  • pinch of salt + pepper
  • 3 Tablespoons olive oil

Potatoes

  • 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
  • 2 Tablespoons olive oil
  • salt + pepper
  • Parmesan cheese for serving
  1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
  2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed.
  3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
  4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
  5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary.  Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.

Tumbleweed Farm Harvest 20

Harvest 20.jpg

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 

pumpkin coconut bisque_.jpg
  • 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. 

 

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