2018 Harvest 3

2018 harvest 3.jpg

Howdy folks and welcome to week three of your Tumbleweed CSA share. We hope you've all been enjoying your vegetables so far and are excited for this week's haul. Today we're stoked to have our first harvest of carrots and garlic scapes. The carrots are sweet and tender and taste great eaten straight up or simply drizzled with oil and thrown onto the grill (greens and all!). The garlic scapes are treated like royalty around these parts. Their season is short so enjoy them while we've got 'em! They're similar in flavor to the green garlic but with a more pungent garlic flavor. They're lovely diced up and tossed into salads, thrown onto the grill (whole) or added to salad dressings, pestos, or yogurt dips. 

As far as the report from the field-- I'd say no news is good news!! We're in the thick of planting late summer and early fall crops and continue to prep new sections of the farm for those late season veggies. The weeds continue to grow almost as fast as the plants so we're spending all day every Wednesday weeding with the crew (weeding Wednesdays has a nice sound to it right?) It's been fun harvesting for local restauruants and the farmers market is always a nice change of pace from being up at the farm. Thanks for everyone who's stopped by and said hi at the Hood River market on Saturday's. If you find yourself down in the neighborhood it's a great place to head to grab all the other essentials for getting through the week. Eggs, meat, dairy, fermented foods, baked goods, Kombucha and more!

Anyhow we hope you all had a restful weekend and are ready for this weeks haul! Happy cooking!

Your farmers,
A & T

Harvest 3

  1. Head Lettuce
  2. Radishes (remove the greens and store seperately)
  3. Turnips (same as above)
  4. Carrots (same as above)
  5. Baby Bok Choy
  6. Spinach
  7. Garlic Scapes
  8. Collard Greens

Recipe Suggestions

Scallion Miso Butter with Spring Veggies (sub one or two garlic scapes for the scallions here!)

Scallion Miso Butter with Spring Veggies (sub one or two garlic scapes for the scallions here!)

Mustard Braised Rabbit with Turnips and Arugula Pesto (swap the turnip greens for arugula)

Mustard Braised Rabbit with Turnips and Arugula Pesto (swap the turnip greens for arugula)

 

 

2018 Harvest 2

2018 CSA 2.jpg

Howdy folks and welcome to week two of your Tumbleweed Farm share. We hope you enjoyed last weeks veggies and have cleared room in the fridge for this week's harvest. If you're anything like us, you may have an "oh sh*t, it's CSA delivery day" panic attack if you haven't been able to eat through last week's share. We have a little concoction that we whip up when we need to make room for more veggies and we call it "compost pasta." Basically, we take the contents of what's leftover and sauté everything in butter and garlic and toss it with hot pasta and cheese. It tastes great and no recipe required! 

The past seven days have been pretty darn wonderful at the farm. The weather has treated us well with cool and comfortable temps and we feel like we can actually watch the corn grow by the minute. The upper field is filling up quickly with summer crops and the squash, cucumbers and melons are established and looking great. We're starting to plant the first of the tomatoes in one of the hoop houses and we'll follow those up with peppers and eggplants.  It may still be May but we can almost taste the summer bounty.

This week we are really happy to have kale in the boxes because this same planting (over half of it) was wiped out by root maggot a few weeks ago. We didn't think we'd have enough for CSA but alas, what did survive is growing strong! The next succession of kale (which is in another part of the field) is looking pretty good so we're hopeful that you'll get your kale fix this season. The greenhouse beets continue to produce well and we think that carrots will be in the shares next week (fingers crossed!) This week we're happy to have spinach and mustard greens making their seasonal debut, along with the always popular "French Breakfast" radishes. We hope you're hungry this week and look forward to hearing what you all whip up in the kitchen.

Happy eating!

Your farmers,
T & A

Harvest 2

  1. Kale
  2. Head Lettuce
  3. Spinach
  4. French Breakfast radishes (remove the greens and store them separately)
  5. Beets (remove the greens and store them separately)
  6. Green Garlic
  7. Bok Choy
  8. Mustard Greens

Recipe Suggestions

2018 Harvest 1

2018 Harvest 1.jpg

Howdy folks and welcome to week 1 of your Tumbleweed Farm 2018 season share. We hope you all had a restful winter and are enjoying these warm and sunny days that spring has brought us. For those of you returning for another season, we are stoked to see you this week! And for all of you newcomers thanks for joining the Tumbleweed family. We are excited to be your farmers and hope you enjoy cooking and eating through the seasons with us.

I know we all might be a little rusty with meal prep and grocery shopping as we find our CSA groove but I know we'll all get there. The first few weeks you can expect a lot of leafy greens and roots. I know a lot of you are seasoned pros but for some of you it may be a little more daunting to figure out what to do with everything. As long as your cupboards are stocked with the basics (grains, oils, vinegars, butter, bread, pasta, meat, etc.) I'll think you'll be set up for success. We'll supply plenty of recipes and storage tips so you get the most out of your fresh produce. And please, never hesitate to reach out with questions. 

As we near the end of May the farm is overflowing with spring greens and is quickly filling up with summer and fall crops. The potato plants have poked their heads out (always a sigh of relief from us!!) and the garlic is starting to scape! I think you'll see garlic scapes in your boxes soon. Tomatoes are going into one of the hoop houses next week after we clear out the first round of spring greens. The tomato plants are looking really good this year and I know they'll be happy to get transplanted from pots into the ground this week. It's a busy time around here but we're so happy to be back at it!

This season we're excited to add a new pick up spot for our Hood River folks and are looking forward to seeing/meeting you on Monday's at Kickstand Coffee. Feel free to stay for a coffee or beer if you're not in a rush to head out the door. And for our all of our Portland peeps we're excited to clink glasses on Tuesday's with you all at Migration Brewing. 

It's great to get back into the CSA flow and we're so thankful to all of you for being on this journey with us. We hope you enjoy the first harvest of the year.

Happy cooking everyone!

Your farmers,
A & T

Tumbleweed Farm Harvest 1

  1. Baby Bok Choy (store in a plastic bag or produce bag to keep fresh in the fridge)
  2. Head Lettuce (give it a rinse and store in a plastic bag or produce bag)
  3. Turnips (remove the greens and store them separately from the roots-- this will prevent them from getting soft). The greens are edible and delicious too.
  4. Beets (remove the greens and store them separately from the roots)
  5. Radishes (remove the greens)
  6. Arugula or Mizuna (this week you either got arugula or mizuna--both are delicious as the base for salads, pesto, or tossed into hot pasta or topped on pizza)
  7. Green Garlic (store in the fridge) this can be used just like you would use a scallion but with a wonderful fresh garlic flavor. Bonus--no peeling!

Recipe Suggestions

Spaghetti with Arugula Almond Pesto (substitute with mizuna if that's what was in your box)

Spaghetti with Arugula Almond Pesto (substitute with mizuna if that's what was in your box)