2016 Harvest 6

Howdy folks and welcome to week six of your Tumbleweed Farm share. We hope you enjoyed last weeks harvest and have made room in your refrigerators for more farm fresh bounty. We've absolutely loved seeing all the instagram photos (#tumbleweedfarmcsa) and emails from folks cooking up a storm. It's so fun to see the lovely meals you all are creating!

This week we are harvesting summer squash and zucchini for the first time this season. It's exciting and officially feels like summer now that the fields are abundant with squash blossoms! The peas are back and sweeter than ever and the fresh garlic is absolutely delicious right now. The propagation house has quickly filled up again with our fall brassicas--broccoli, cabbage, cauliflower, kale, collards and kohlrabi are taking up most of the space. And again--we apologize for the devastation with the spring broccoli plants. We're hopeful that the fall plantings will prove to be abundant. 

This week we'll harvest almost all of our garlic--3,360 lovely heads! And while you're receiving fresh garlic again this week the majority of it is curing in the barn and will be popping up in your boxes in a few short weeks. This season the garlic is bigger and more beautiful than in previous years and we are really proud of the harvest. 

We're gearing up for another hot week here at Tumbleweed. Irrigating and weeding are taking up a lot of our time these days and there is another big day of seeding and transplanting ahead of us this week. The farm is officially at capacity with plants and it's already time to till under sections that have already been in production and make room for the fall transplants. It's amazing how quickly this season is passing. The future is looking bright though---tomatoes, eggplants, peppers, watermelons and potatoes are all looking healthy and we're excited to have those tasty gems to look forward to in the weeks to come. In the meantime, we hope you all enjoy this weeks harvest.

Happy cooking everyone!

Your farmers,

T & A

Harvest 6

  1. Head Lettuce--Green and Red varieties
  2. Kohlrabi
  3. Fresh Garlic--store in the fridge
  4. Zucchini/summer squash
  5. Easter Egg Radishes--remove the greens and store them separately so the radishes stay crisp
  6. Turnips--store the greens separately 
  7. Scallions
  8. Kale
  9. Sugar Snap Peas
  10. Snow Peas

Recipe Suggestions 

2016 Harvest 5

Howdy folks and welcome to the first official week of summer...Yeehawww!!! Time seems to be accelerating at a tremendous speed here at the farm but we are loving the early summer crops that are popping up and the longer days have been amazing--we can get SO much done with all of this daylight. The weeds have been kicking our butts as of late but we're doing our best to stay on top of them. The deer fence Taylor built over the winter has proven again to be working like a charm. We had the gates open yesterday while we were working and a lonely deer wondered in. As we chased it toward the open gates it tried to (unsuccessfully) clear the fence.  It's pretty darn awesome to witness first hand how well this fence is working. Deer be damned!

This week we're harvesting peas and we are thrilled to include them in your boxes. Sugar snaps and snow peas are both making their seasonal debuts and we hope you love these tasty guys as much as we do. Kohlrabi is back again and we hope you all enjoyed it last week. I'll be posting a kohlrabi tahini salad on Dishing up the Dirt later this week so if you're in a rut and not sure what to do with that guy I've got your back. Otherwise, just slice it up and dip in hummus, butter or simply sprinkle with sea salt. The arugula is tastier than ever and we're so happy with this most recent planting. Perfect germination, tender leaves with a subtle peppery bite. We think it's the best arugula of the season! This may be the last week for bok choy until the fall (although we may squeeze in one more week if it's possible) so enjoy them while they're here. The collard greens are absolutely delicious right now. We've been enjoying them sliced really thinly and sautéed with a little butter and topped with crumbled bacon and a pinch of parmesan cheese. SO good!  The mustard greens have been a great addition to our daily sandwiches and also make a superb pesto. One of our awesome CSA members emailed us some photos of her pesto batches from the last few weeks and it's awesome to see what you all are whipping up in the kitchen! Never hesitate to email us photos. We love it!

Anyhow, we hope you all are enjoying this summer weather and the fresh bounty. Happy cooking!

Your farmers,

A + T

Harvest 5

  1. Bok Choy
  2. Collard Greens
  3. Arugula
  4. Sugar snap peas
  5. Snow peas
  6. Turnips
  7. Mustard Greens
  8. Kohlrabi

Recipe Suggestions

 

2016 Harvest 4

Howdy folks and welcome to week 4 of your CSA! We hope you've all enjoyed the cooler weather and even the rain. We've been pretty happy that Mother Nature has given us a brief irrigation break which has allowed us to focus on other farm chores instead of moving water all day long! The fields are teeming with squash blossoms, the rows of lettuces look like a hand sown quilt and the corn stalks are growing by the minute.  It's amazing how quickly things grow with the longer days, warmer temperatures and of course that extra rain. The farm looks pretty darn bountiful and we hope you're hungry!

This week we introducing a few more goodies to the usual greens. Kohlrabi is making its seasonal debut and if you've never tried kohlrabi before I encourage you to eat it raw before cooking with it. It's absolutely delicious when peeled, sliced into thin matchsticks and tossed with an herbed yogurt sauce for a simple "slaw" or even sliced into thin rounds and dipped into a little butter with some sea salt. Kohlrabi can be a pain to peel but it's worth the effort so give it a whirl! The leaves are edible and make a great pesto. Along with kohlrabi you're receiving swiss chard for the first time and fresh garlic. The fresh garlic is amazing!!! It hasn't been cured so keep it in the fridge until you're ready to use it.  This week you're also receiving White Icicle radishes which are the spiciest radish variety we grow. They're extremely crunchy and pack a bit of heat and are great added to salads, sandwiches and even roasted. When they're cooked they lose a bit of their spiciness so if you aren't a fan of the spice I'd try cooking these guys.

Anyhow, we hope you all enjoy your veggies this week. There are many new great items and we're excited to hear what you make with them. As always below there are a few links to recipe ideas if you need a little inspiration. The bok choy salad is our favorite salad of the moment and we hope you love it as much as we do. 

Happy cooking!

Harvest 4 Box

  1. Kohlrabi
  2. Kale
  3. Swiss Chard
  4. Fresh Garlic
  5. Garlic Scapes
  6. Head Lettuce
  7. White Icicle Radishes
  8. Bok Choy

Recipe Suggestions