2017 Harvest 16

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Hot damn!!! We hope you all are surviving this heat and smoke from the past few days. The air quality up at the farm is terrible and combined with the heat it makes it pretty darn miserable to be out in the fields. However, we're very grateful that we're safe and we hope that you all are surviving the smoke and heat too. 

Luckily, this week we've got an abundance of fresh produce and we're stoked that it's still grilling weather because all of the peppers (both hot and sweet) taste AMAZING on the grill. The Hungarian Hot Wax peppers (the long yellow ones) are really mild (even the little kiddos can eat them) and are our favorite on the grill.  We're really happy to have mizuna making a comeback after giving it a rest during July and August. It's great when prepared with a little olive oil, lemon juice and sea salt. 

Out in the fields we're starting the long process of our winter squash harvest. So far we've harvested over 500 spaghetti squash and have them curing in the barn. The acorn squash is up next followed by 8 different varieties of squash. We're really proud of the production this season and can't wait for you all to start receiving them in your shares in a few short weeks.

Anyhow, we hope you enjoy the bounty this week. 

Cheers from Tumbleweed Farm

Harvest 16

  1. Kale
  2. Mizuna 
  3. Hot Peppers (Poblano, Hungarian Hot Wax, Jalapeño) 
  4. Sweet Peppers
  5. Radishes
  6. Cherry Tomatoes
  7. Full size tomatoes
  8. Basil
  9. Summer Squash/Zucchini
  10. Cucumbers
  11. Garlic 

Recipe Suggestions

Garlicky Risotto with Mizuna (substitute the green garlic with leeks or scallions)

Garlicky Risotto with Mizuna (substitute the green garlic with leeks or scallions)

2017 Harvest 15

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Happy last week of August folks! It's going to be a hot week but I can't believe we've almost made it to September. In the heart of July Taylor and I will look up at each other, sweaty with panicked looks on our faces and say "we just need to make it to September." By golly, we're here! This is our favorite time of the year to eat because the leafy greens are making a quick come back and the summer bounty is peaking. The arugula this week is delicious and tender and tastes great with a simple olive oil, lemon juice and sea salt dressing. Toss in some cherry tomatoes and bam! Best salad of the year!

The beets are killer again this week and since it's going to be hot I highly recommend the chilled beet and yogurt soup (below) to help cool you down.  This is probably the last week for melons but we could have one more harvest for next week if the plants hold on just a bit longer. Regardless, cherish these last few of the season.

Alrighty, we hope you all have a wonderful week. And before I sign off I wanted to let you all know that Taylor and I were so thankful to all the folks who came out to the annual Rock the Harvest party on Saturday. It was awesome to clink glasses with you all. I'm going out on a limb but I'm pretty sure that we have the best CSA members of any CSA out there! You all rule! Thanks for being a part of our extended family.

Cheers to the harvest!

Your farmers,
A & T

Harvest 15

  1.  Beets (remove greens and store separately)
  2. Cherry Tomatoes
  3. Full size tomatoes
  4. Sweet Peppers 
  5. Hot Peppers (Jalapeños, Poblanos & Hungarian Hot Wax Peppers)
  6. Cucumbers
  7. Summer Squash/Zucchini
  8. Garlic
  9. Arugula
  10. Swiss Chard
  11. Cantaloupes 

Recipe Suggestions

2017 Harvest 14

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Howdy folks and welcome to week 14 of your CSA! We're truly in peak season here at the farm and the harvest list is going off! August feels like a turning point in the season because we're over the halfway mark with much less to put into the ground. Our planting schedule is slowing down and our days are spent harvesting, weeding, watering, washing, packaging, and prepping sections of the field for winter cover crops. 

As much as we are loving the current harvest we are BEYOND upset that our fall plantings of broccoli and cauliflower got toasted in the extreme heat. We were so hopeful about our fall harvest because the plants were so healthy in the greenhouse and even when we planted out into the field. Unfortunately, even with watering the extreme temperatures scorched hundreds and hundreds of plants. To say we are heartbroken and disappointed is an understatement. We've learned over the years that sometimes Mother Nature has different plans for the farm and as tough as it is, we've accepted it and moved on. 

On a lighter note, the winter squash is beautiful this year. The plants are super healthy and we're getting great size with the fruit. We'll be harvesting at the end of the month and we'll let the squash cure in the barn for a few weeks before we start sending them home with you all.

We've tilled under most of the upper field and while we're sad that we had to till under a lot of crops we're happy to get that area prepped for compost and cover crop. We're nearing the point in the season where we can tuck part of the farm away for a few months. It feels pretty good to walk away from sections!

This weeks harvest is a tasty one and we hope you're hungry! The corn is still sweet and delicious along with the tomatoes and melons. The beets are killer this week and the greens are equally as good! We're taking a break from basil for a week or two as we're in-between plantings. However, we should be swimming in it again soon!

Alrighty, we hope you all have a wonderful week and enjoy the bounty. Also-- a quick reminder that our Rock the Harvest party is this Saturday (the 26th) at 4pm. We hope to see you all there!

Your farmers,
A & T

Harvest 14

  1. Beets (remove the greens)
  2. Fennel (store in the fridge in a plastic bag)
  3. Cherry tomatoes (store at room temperature)
  4. Full size tomatoes (store at room temperature)
  5. Melons (store at room temperature)
  6. Corn (store in the fridge)
  7. Kale (fridge)
  8. Garlic (cool dry place)
  9. Cucumbers (fridge)
  10. Summer Squash/Zucchini (fridge)
  11. Peppers (fridge)

Recipe Suggestions