2021 Harvest 5

Howdy folks and welcome to week 5. We hope you all are having a great start to your week and have cleared out your fridge and are ready for this week’s haul. If you are struggling to get through some of the random greens from week’s past, one of my favorite meals is “compost pasta”. Literally, I sauté some garlic in butter on the stovetop and then throw in all of the half wilted greens from the dark corner of our fridge. Cook until wilted and then add it to pasta with plenty of freshly grated cheese, crushed red pepper flakes and viola! It never fails. Even with the saddest looking veggies in the fridge.

Anyhow, we’re pretty happy to debut the first of this season’s broccoli and scallions this week. Along with beautiful heads of romaine lettuce, giant spinach, kale and the first outdoor beets of the season. The first round of beets came from the greenhouse and now the outdoor plantings are cranking! The beet and yogurt dressing featured below is SO GOOD!! I hope you all get a chance to whip it up. It’s refreshing and tastes great on pretty much anything.

We hope you all enjoy the veggies this week. Thank you again for being a part of the Tumbleweed CSA. You guys rule!

Happy cooking and eating everyone.

Your farmers,
A & T & Baby P

Harvest 5

  1. Kale

  2. Spinach

  3. Romaine Lettuce

  4. Beets

  5. Broccoli X 2

  6. Scallions

Recipe Suggestions

Lamb & Walnut Patties with Rice, Greens & Beet Dressing (this recipe also uses up the beet greens!)

Lamb & Walnut Patties with Rice, Greens & Beet Dressing (this recipe also uses up the beet greens!)

Broccoli & Sauerkraut Egg Cups for your little ones!

Broccoli & Sauerkraut Egg Cups for your little ones!

2021 Harvest 4

2021Harvest4.jpg

Howdy folks and welcome to week 4. We are SO excited about the debut of kohlrabi!!! I know that seems a little crazy to be so excited about this gnarly looking veggie but it’s one of our favorites and will add the best crunch to any salad, slaw, or simply used as a crunchy vehicle for dipping into your favorite sauce or dip. It’s also lovely roasted and pureed. We love using it instead of potatoes for mashers and it tastes great pureed into a creamy soup. I think this week a creamy kohlrabi and spinach soup with lots of the garlic scapes could be a really tasty dish. And of course, fore more ideas see the recipe suggestions below.

Anyhow, we hope you enjoy this weeks haul. The fields are looking great and all of the summer crops are starting to really take off. Peppers, tomatoes, melons, eggplants, sugar snap peas, and corn are all thriving. In the meantime we hope you enjoy these greens!

Happy cooking!

Your farmers,
A & T & Baby P

Harvest 4

  1. Kohlrabi (the leaves are edible and can be sautéed or added to smoothies or soups)

  2. Head Lettuce

  3. Carrots (remove the tops and store them separately)

  4. Turnips (remove the tops and store separately)

  5. Spinach

  6. Collard Greens

  7. Garlic Scapes

2021 Harvest 3

Howdy folks and welcome to week three of your CSA. This week we are happy for the annual debut of garlic scapes! These babies have a fleeting season and we love cherishing every tasty bit while it’s around! If you are new to eating garlic scapes they are the stem and flower bud of hard neck garlic plants. They have a lovely fresh garlic flavor and can be used in any recipe that calls for garlic, but the beauty is no peeling is needed and they have a more mellow yet fresh flavor (and you can use the whole spear!) They’re great tossed on the grill with oil and salt and eaten straight up. They’re lovely pickled, diced up and added to soups, salads, or dressing. Have fun and enjoy these curly flavor bombs! One of my favorite quick side dishes to utilize some of this week’s box is to sauté the spinach and garlic scapes in a healthy tablespoon or so of butter. Then top the wilted greens with some lemon zest and freshly grated cheese. It’s a wonderful side dish to pretty much any main course. The spinach is so hearty it can stand up to heat so warm spinach salads, soups, pestos, or simply sautéed like the above method is a good way to use this hearty green. Another exciting green in this week’s share is curly endive. It has a wonderfully bitter flavor and tastes great raw, sautéed, grilled (think grilled romain but even more flavorful) or added to soups (like the first recipe linked below.) We are big fans of endive around these parts and hope you all enjoy it as much as we do. Another exciting veggie making its debut this week is CARROTS!! Woohoo!! There’s plenty more where those came from and as the season goes on you’ll see more of them popping up in your boxes.

I hope you all have enjoyed the much needed cooler weather and rain. Happy cooking and eating everyone.

Your farmers,
A & T & Baby P

Harvest 3

  1. Spinach

  2. Rainbow Chard

  3. Radishes (remove the greens and store separately)

  4. Carrots (remove the greens and store separately)

  5. Endive (aka Frisèe)

  6. Bok Choy

  7. Garlic Scapes

  8. Head Lettuce

Recipe Suggestions

Chicory Salad with White Beans, Anchovies and Parmesan (this is one of our favorite salads of all time)

Chicory Salad with White Beans, Anchovies and Parmesan (this is one of our favorite salads of all time)

Miso Harissa Salmon & Veggie Salad (such a good one to use up the garlic scapes and radishes!)

Miso Harissa Salmon & Veggie Salad (such a good one to use up the garlic scapes and radishes!)