2017 Harvest 5

Howdy folks and welcome to harvest 5! This week it's a "get your greens" kind of week! Lots of lovely veggies to help nourish you through the week ahead. We're happy that we we're able to sneak in some arugula this week as we though the flea beetles had gotten to it before we could. However, it's absolutely perfect! Tender, lightly spiced and tastes best with just a touch of olive oil, lemon juice and sea salt. 

This week we're happy to have another round of garlic scapes be a part of your share. We've been enjoying them on the grill and love their fresh flavor. We're getting close to harvesting full heads of garlic (probably in the next 3 weeks) and cannot wait to get you some fresh garlic soon! A few exciting things are starting to mature in the fields. Snow peas, potatoes, summer squash, and zucchini are looking good. We're still a few weeks out from them but we're happy with how healthy things are looking. 

The days are continuing to get warm which we're absolutely stoked about. I think this week we're finally going to see the tomatoes, peppers, and eggplants really take off (we should be harvesting those late July). The days continue to be full of planting, weeding, seeding, watering, harvesting, and spreading compost. We're busy over here but loving life all at the same time!

We hope you all enjoy this weeks harvest. As always there are recipes below to help inspire you if you need a little motivation in the kitchen.

Cheers to the harvest!

Your farmers,
A & T 

Harvest 5

  1. Bok Choy (store in a plastic bag in the fridge)
  2. Head Lettuce (store same as above)
  3. Bunched Spinach (store same as above)
  4. Miznua (store same as above)
  5. Garlic scapes (store same as above)
  6. Radishes (remove greens and store greens and roots separately in plastic bags)
  7. Turnips (store same as above)
  8. Arugula 

Recipe Suggestions 

Green Garlic Risotto with Mizuna (replace the green garlic with garlic scapes)

2017 Harvest 4

Howdy folks and welcome to week 4 of your Tumbleweed Farm CSA haul. We're thrilled that garlic scapes are making their seasonal debut this week along with the kale. I've got a killer za'atar kale chip recipe that I'll be sharing below and hope you all give it a try. The lettuce this week is big and beautiful and the radishes are crips and tender. This will be the last week for carrots for a while as we're now moving out of the greenhouse and waiting for the field carrots to mature so enjoy these puppies while we've got 'em!

The weather has been a little on the cool side these past few weeks and we're really in need of some heat to come our way so that our summer crops can start cranking. We've been happy with the rain that we've had but now it's time for things to heat up. Luckily, it's looking like next week the weather will warm up a bit and hopefully we'll see some growth in the fields.

In the meantime we hope you all enjoy your week four bounty. As always there are some recipes below to help you get through your box. We hope you all get to relax a bit this week and cook up some tasty meals with your family and friends. 

Cheers from Tumbleweed Farm!

Your farmers,
A & T

Harvest 4

  1. Carrots (remove the greens and store separately in the fridge)
  2. Radishes (remove the greens and store separately in the fridge)
  3. Lettuce (store in a plastic bag in the fridge)
  4. Spinach
  5. Mustard Greens (store in a plastic bag in the fridge)
  6. Garlic scapes (store in a plastic bag in the fridge--the whole scape is edible)
  7. Kale (store in a plastic bag in the fridge)

Recipe Suggestions 

2017 Harvest 3

Harvest 3

Howdy folks and welcome to week three of your Tumbleweed Farm share. We're happy to report that carrots are making their seasonal debut and are sweet and delicious!  We're also pretty excited for our first harvest of lettuce and spinach this season and hope that you all are as excited about salads as we are! The fields are filling up quickly with summer crops but for now the spring bounty is coming in strong and we're really happy with this week's harvest. This is probably going to be the last week of bok choy for a while as our second planting of it is getting pretty worked by flea beetles. We were hoping that the bugs wouldn't be a big issue this year because of the harsh winter we had but unfortunately that's not the case. We're dealing with a lot of root maggot and flea beetle damage to some of our spring crops (broccoli, kohlrabi, bok choy, cauliflower and cabbage) it's a major bummer but we're hopeful that they'll slow down as the season gets underway a bit more. We've purchase more row cover this season (it really helps with keeping the bugs out) but unfortunately didn't get it on some of these crops early enough.

Enough about the bad stuff though! We are loving this spring weather and the lettuce, spinach, turnips, carrots, green garlic and mizuna are all wonderful this week. We're continuing to till more of the field in preparation of the fall crops that we're starting in the greenhouse this week (can't believe we're already seeding fall broccoli, cabbage and cauliflower!!) As I look out at the farm while I write this newsletter I can see corn blowing in the wind, rows of beautiful lettuces, kale growing by the day, summer squash exploding and the pigs chasing each other in their pen. The farm may not always run according to plan but I can assure you all that there's plenty of life thriving out in the fields right now.

Taylor and I hope that you enjoy the bounty and recipe suggestions this week! Cheers to the harvest.

Your farmers,
A & T

Harvest 3

  1. Green garlic,
  2. Spinach
  3. Head lettuce (keep in a plastic bag in the fridge)
  4. Mizuna (keep in a plastic bag in the fridge)
  5. Bok Choy (plastic bag in the fridge)
  6. Carrots (remove the greens and store the greens and roots separately. You can use the greens to make pesto, gremolata, or dice up and add to a salad)
  7. Turnips (remove the greens and store them separately in the fridge)

Recipe Suggestions

spring Garlic Soup.jpg
roasted carrots

Roasted Carrots and Beets with Carrot Top Pesto (use beets from last week's haul if you still have them or swap with the turnips here!)

turnip soup