Tumbleweed Farm Harvest 9

Welcome to week 9 of your CSA! We hope you're hungry for another round of farm fresh goodies this week. We've been blessed with some really amazing cool weather (unfortunately no rain though). The temps will increase later this week so we're going to enjoy this break while it lasts!

Anyhow, we're looking forward to clinking glasses with folks at Migration later today. If you have an extra few minutes definitely stay for a beer!

This week we're sharing a really simple farm fresh pasta dish as the recipe of the week but I've linked a lot of recipes from Dishing up the Dirt to help inspire cooking with some of the other veggies. Have a great week everyone!

HARVEST 9

  1. CARROTS-Remember to remove the tops right away to prevent the carrots from getting soft.
  2. BEETS-Remove the tops from these guys too
  3. KOHLRABI
  4. MELONS
  5. PEPPERS
  6. BEANS
  7. CHERRY TOMATOES
  8. ZUCCHINI/SUMMER SQUASH 
  9. GARLIC-German White is the variety this week
  10. CUCUMBERS
  11. BASIL

Tumbleweed Farm Summer Pasta

  • 1 (8oz) package spaghetti
  • 1 medium-sized zucchini, julienned 
  • 2 Tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pint cherry tomatoes
  • 1/2 cup dry white wine
  • 1 cup basil, coarsely chopped
  • salt + pepper to taste
  • freshly grated parmesan cheese for serving
  1. Cook pasta according to package directions. 
  2. While the pasta cooks use a julienne peeler, or (regular peeler) to peel the zucchini into thin strips (think pasta size strips!)
  3. Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper flakes. Cook, stirring often until the garlic is fragrant and slightly soft, about 3 minutes. Stir in the cherry tomatoes and add the 1/2 cup of wine. Bring to a simmer, cover the pan and cook for about 5-8 minutes, or until the tomatoes burst open and release some of their juices. Season with plenty of salt and pepper.
  4. In a large serving bowl toss the cooked spaghetti with the zucchini, tomatoes, basil and top with a few healthy pinches of parmesan cheese and a drizzle of olive oil. Serve warm.

BELOW ARE A FEW RECIPE LINKS TO HELP USE UP SOME OF YOUR VEGGIES. ENJOY!

Andrea Bemis