2016 Harvest 20

And just like that folks....it's all about the root veggies!!! This week we're digging deep with the potatoes, rutabagas, radishes and carrots.  With more winter squash taking up room along with cabbage, bok choy and kale. I guess it really is October now!

This is our favorite time of the year for cooking and eating so hopefully you all feel like rolling up your sleeves, grabbing your chefs knife and preparing a tasty meal with the fall bounty. Below are some of our favorite autumn recipes and we think you'll enjoy them as well!

This past week was a bit of a roller coaster for us because we left the farm for 3 whole days! As farmers this is not something we feel comfortable doing during the season but it was for a good cause-- my big brother got hitched in Montana so Taylor and I packed up our truck and drove to the wedding for a long weekend. It was absolutely wonderful and now that we are back we feel recharged and full of love. The farm survived and if I'm being honest, it looks even better than before we left (maybe we should step back more often????)

Anyhow, we hope you all enjoy your boxes this week. Cheers to October!

Your farmers,
T & A

Harvest 20

1. Kale
2. Cabbage
3. Yellow Onion
4. Potatoes
5. Rutabaga
6. Delicata Squash
7. Acorn Squash
8. Radishes
9. Carrots
10. Bok Choy
11. Garlic

Recipe Suggestions

Roasted Root Veggies with Turmeric-Tahini Sauce (substitute the sweet potato with regular potatoes and add some winter squash to the mix for good measure!)

Carrot Tahini Soup (add some of the winter squash to this for added sweetness!)

Bok Choy Salad with Miso Tahini Sauce & Sesame-Cashew Clusters (this is one of my all time favorite recipes EVER!)

Honey & Soy Glazed Radishes

Chai-Spiced Pumpkin Lassi (roast up any of your winter squash's for this recipe!)

 

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 

Miso Turnips

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

Grilled Chicken with Charred Bok Choy, Radishes & Spicy Peanut Sauce (substitute the radishes for turnips!)

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

Delicata Squash Salad with Cider Vinaigrette & Almond "Parmesan" (use the Fairy squash here!) 

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 

Honey Roasted Carrots & Beets with Carrot-Top & Marcona Almond Pesto

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

Garlic Parmesan Roasted Potato Salad with Arugula & Fried Eggs

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