2016 Harvest 23

As I sit and write this final post for the 2016 farm season the rain gently falls on the roof of the farmhouse. There is a heavy cloud of fog resting in the upper field making it hard to see the remainder of the fall brassicas. Over 3/4 of the farm has been tilled under and the winter cover crop is growing thick and tall (whoop!) There are over half a dozen burn piles that need to get lit and greenhouses that need to get cleaned and broken down. And with the state of the farm, it seems only appropriate that this is the final morning of our 2016 CSA haul.

As bittersweet as this time of the year is, we're ready to rest up a bit and start scheming for next year. This season started out rockier than any other farm season we've experienced in the 7 years we've been farming (and the 4 years we've been farming on our own.) With the spring gopher damage and root maggots that decimated an entire crop of broccoli, cauliflower and potatoes it was a challenging and frustrating way to kick off our 2016 season. However, we bounced back quickly and again have proven to ourselves that even when Mother Nature has different plans for us if we stick to our seeding schedule and work our asses off we'll have something to show (even if it's not what was originally planned.) We've also battled a TON of fall aphids this year (I know some of you were wondering what those tiny bugs on your broccoli were!) Aphids are completely harmless and because we grow organically (and even beyond since we don't feel comfortable using the organic sprays available) it's nearly impossible to kill off all the bugs. Aphids are easy to rinse off with the kitchen faucet so I hope for those of you who did find a few lonely bugs you weren't discouraged.  Aside from the farm predators and lack of rain in the heart of the farm season, Taylor and I feel really proud of the food we were able to grow and harvest this season and we hope you all enjoyed being a part of the Tumbleweed Farm CSA! 

.Before I get to the contents of your final box of the season I wanted to let you all know that we will be participating in the "Fill Your Pantry" market in Hood River on Saturday November, 5th from 2-6pm at the Rockford Grange. We'll have a TON of storage crops like squash, potatoes, onions, root veggies, cabbages, broccoli, and more.  There will be other venders with bulk meat and canned goods too. The best part is everything will be priced accordingly so you'll get a bulk price deal. This is a great way to ensure you're eating locally all winter long. If you can make it we'd love to see you!

Alrighty folks, thank you for an awesome season. Seriously, we are beyond thankful to each and every one of you for trusting us to grow and feed your families the best damn food we know how to grow. It's because of all you rock stars that we are able to do what we love for a living. So thank you from the bottom of our hearts. 

Your farmers,
T & A

Harvest 23

  1. Spinach
  2. Sugar Pumpkins (these are to eat--not decorate!)
  3. Turnips
  4. Carrots
  5. Cabbage
  6. Onions
  7. Scallions
  8. Potatoes
  9. Garlic
  10. Storage Kohlrabi

Recipe Suggestions

2016 Harvest 22

Rain, wind and a few fallen trees! It's been an eventful and stormy week here at Tumbleweed Farm. Luckily there wasn't any major damage from the wind storm (the main tree that went down was actually on our list to chop down this fall so it sort of worked out well!) Anyhow, it's continued to rain for days on end which makes harvesting less than enjoyable but it's all good. This farm continues to produce amazing fall crops and we are thrilled with this weeks harvest. We're starting to get to the point in the season where a lot of the contents in your boxes are more "storage" crops which means you don't need to feel the pressure to eat them right away. All of the winter squash, potatoes, onions and garlic store well at room temperature (or slightly cooler) in brown paper bags. This week you're receiving storage kohlrabi (it's HUGE!) but it stores well in your fridge for months! Seriously, it will last a long time and you can even slice it up and use some now and save some for later. The storage kohlrabi makes a lovely mash--think mashed potatoes!  Prepare it the same way you would regular mashed potatoes. We actually prefer mashed kohlrabi to mashed potatoes because it has slightly more flavor. It would be a great addition to your Thanksgiving spread.  This week you're also receiving a small winter squash variety called Sweet Dumpling. It's absolutely lovely and is perfectly sized for one serving. I love roasting it up in the morning and serving it with a dollop of butter, maple syrup and pinch of salt and cinnamon. So good! Anyhow,  we hope you all enjoy the bounty as much as we do. 

Cheers to the harvest!

Your farmers,
T & A

Harvest 22

  1. Swiss Chard
  2. Lettuce Mix
  3. Turnips
  4. Winter Squash--Sweet Dumpling
  5. Red Onion
  6. Broccoli
  7. Garlic 
  8. Red Potatoes (Dark Red Norland)
  9. Storage Kohlrabi 

Recipe Suggestions

Crispy Broccolini & Chickpea Salad (use the broccoli in place of the broccolini) 

Crispy Broccolini & Chickpea Salad (use the broccoli in place of the broccolini) 

2016 Harvest 21

Howdy Folks and welcome to the 21st week of your CSA share! It's hard to believe that we are knee deep in the autumn harvest. It feels like it was just yesterday that we were sweating our way through the morning harvests in tank tops and sun hats. Now we're out in the fields in wool jackets, knit hats and flannel shirts. Taylor actually picks up my slack this time of the year because I take multiple breaks to warm my hands under hot water on these really chilly mornings. It's crazy how quickly the weather turns!

This week we're celebrating more root veggies, winter squash, greens, onions, broccoli and cabbages. If there is one thing I truly look forward to cooking each fall it's a giant pan of roasted veggies. It's so simple and always packs a ton of flavor with minimal effort. You'll see recipes below for simple roasted veggies and just remember, you can always swap the veggies for what you have on hand.  Some of the recipes call for butternut squash and this week you all received sweet potato squash (a lovely variety of winter squash) They have a mild sweet flavor and can be used in any recipe that calls for butternuts, pumpkins, acorns or just about any winter squash. Despite all the varieties of squash having a slightly different flavor they are all interchangeable! Have fun with them. Also--the peels are edible so if you don't feel like peeling the squash you can leave it on. It's a texture and preference thing in that department so do what suits you best!

Anyhow, we hope you all enjoy this weeks harvest and the last couple of days of sunshine (eek!) 

Cheers!

Your farmers,
T & A

Harvest 21

  1. Fingerling Potatoes
  2. Bell Peppers
  3. Onions 
  4. Sweet Potato Winter Squash
  5. Red Cabbage
  6. Garlic
  7. Beets--remove greens and store them separately 
  8. Carrots--remove greens and store them separately 
  9. Bok Choy
  10. Broccoli

Recipe Suggestions 

Chickpea & Mushroom Stuffed Squash (use your sweet potato squash here!)

Chickpea & Mushroom Stuffed Squash (use your sweet potato squash here!)