2016 Harvest 19

Howdy folks and welcome to week 19 of your Tumbleweed Farm CSA! It's been quite busy around here these past few days with harvesting and cleaning up the fields in preparation for winter. It's starting to look a little bare out there! We still have one large section of the farm dedicated to all things fall--lettuces, kale, roots, spinach, Asian greens, scallions, broccoli, cabbage and cauliflower. However, the rest of the farm is getting tilled under which feels AMAZING! We're always planning ahead and winter prep work is just as important as spring prep. 

This week we're debuting the first round of winter squash in your boxes (yippee!) The variety is Fairy and it's a sweet/nutty winter squash that can be used in any recipe that calls for butternut squash, acorn or even pumpkin. It's lovely roasted, steamed, pureed, and amazing in soups or stews. We grew a lot of this variety on the farm we worked on back east and this is our first year growing at it Tumbleweed Farm.  It's absolutely wonderful and we hope you enjoy it as much as we do!

This week we're also debuting the fall spinach. It's a hearty variety that's amazing eaten raw or even sautéed in a little sesame oil and ginger. So GOOD!

Anyhow, we hope this week you all get to enjoy a few home cooked meals with your family and friends. Cheers to the harvest!

Your farmers,
T & A

Harvest 19

  1. Spinach 
  2. Bok Choy
  3. Turnips
  4. Winter Squash (Fairy)
  5. Broccoli
  6. Red Onion
  7. Fingerling Potatoes
  8. Lettuce
  9. Bell Peppers
  10. Garlic

Recipe Suggestions 

Broccolini & Mushroom Pasta with Ginger Miso Sauce (substitute regular broccoli for the broccolini) 

Broccolini & Mushroom Pasta with Ginger Miso Sauce (substitute regular broccoli for the broccolini) 

Roasted Kabocha Squash Soup (substitute with the Fairy Squash!)

Roasted Kabocha Squash Soup (substitute with the Fairy Squash!)

Fingerling Potato Salad with Mustard Green Pesto (substitute the mustard greens for spinach!)

Fingerling Potato Salad with Mustard Green Pesto (substitute the mustard greens for spinach!)

2016 Harvest 18

Howdy folks and welcome to the last official week of summer! As you'll notice, the boxes are shifting and they are shifting fast. The root veggies are coming in strong, tomatoes are dwindling, cucumbers are on their last legs, and the potatoes and leafy greens are in abundance. We love the shift in seasons and it's always a delight to enjoy a little taste of summer with the first of the autumn bounty.

This week we are happy to report that all of the winter squash and potatoes are out of the ground! It's been one hell of a harvest and our bodies are pretty banged up. But it feels great to have the barn stocked to the brim with a ton of storage crops. It's really starting to feel like fall around here and we're excited to start distributing the first round of winter squash next week. Stay tuned!

Anyhow, we hope this coming week you all enjoy the harvest. It's a great time of the year to sit around the table, clink glasses with your friends and family and enjoy a home cooked meal. 

Cheers from Tumbleweed!

Your farmers,
T & A

Harvest 18

  1. Beets--remove the tops to prevent the beets from getting soft!
  2. Carrots--remove the tops to prevent the carrots from getting soft!
  3. Potatoes
  4. Baby Bok Choy
  5. Garlic
  6. Yellow Onion
  7. Hot peppers--Anaheim and jalapeños
  8. Arugula
  9. Collard Greens
  10. Tomatoes
  11. Cucumbers
  12. Parsley 

Recipe Suggestions 

Collard Green Slaw with Spicy Seed Brittle (swap the turnips for beets!)

Collard Green Slaw with Spicy Seed Brittle (swap the turnips for beets!)

Bok Choy Miso Ramen with Soy Sauce Eggs (replace the turnips with potatoes!)

Bok Choy Miso Ramen with Soy Sauce Eggs (replace the turnips with potatoes!)

2016 Harvest 17

As summer slowly transitions into fall so do the contents of your boxes. We've got tomatoes, peppers and cucumbers overlapping with broccoli, carrots and potatoes. Daikon radishes have been unearthed and are particularly delicious when paired with shredded carrots and tossed in a peanut sauce (see recipe suggestion below). The mustard greens are lovely this week and taste great raw, sautéd, steamed or turned into pesto (think burgers or sandwiches!) The kale is more tender this time of the year than in the heat of the summer and the carrots are sweet and delicious. The potatoes are wonderful when steamed with kohlrabi and turned into a mash (think fancier mashed potatoes!) Then top that tasty mash with sautéd kohlrabi greens just because hey--it'll be amazing! All in all, it's a lovely time of the year for farm fresh eats!

This coming week we are tilling under the corn (tear) and finishing our winter squash harvest. More potatoes will get dug up and then it's time to till under the upper section of the field in preparation for the winter cover crop. The weeds still continue to grow in our fall brassicas, lettuces, spinach, carrots and beets so that's keeping us on our toes and quite busy. With all that being said, we've finally reached the point in the season where we see light at the end of the tunnel. We have a lot of big projects this fall that include building a new (much larger) greenhouse that will allow us to get an even earlier start on spring planting; a pump for our irrigation water (the water pressure is really low); and we'll be fixing up our chicken coop for the girls in preparation for the colder months ahead and rotating it to another area of the farm so the girls can continue to poop away and help improve our soil fertility. 

Anyhow, aside from all the projects and work we continue to love settling into the evening with tasty meals with the seasonal produce and we hope you all enjoy the contents of your boxes this week. 

Cheers to the harvest!

Your farmers,
T & A

Harvest 17

  1. Potatoes--Dark Red Norland
  2. Kohlrabi
  3. Mustard Greens and Mizuna
  4. Tomatoes
  5. Cucumber
  6. Kale
  7. Carrots
  8. Daikon Radishes
  9. Garlic
  10. Broccoli
  11. Bell Pepper

Recipe Suggestions

Braised Mustard Greens with Caramelized Sesame Chickpeas 

Braised Mustard Greens with Caramelized Sesame Chickpeas