2018 Harvest 6

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Howdy folks and welcome to harvest week 6. We hope you enjoyed last weeks veggies and are loving this cooler weather we're experiencing this week. I know yesterday was a hot one but it's looking pretty darn mild for the foreseeable forecast. Perfect cooking weather! This coming week we're happy to debut the first harvest of sugar snap peas, green cabbage, scallions, purple kohlrabi, Chioggia beets (which have a candy cane stripe appearance when sliced open) and a "teaser" of zucchini. The zucchini and summer squash is just coming on so there's just a little bit this week but pretty soon the abundance will be grater. As for the Chioggia beets, they're perfect when eaten raw (just slice them into thin rounds and add them to salad or dip into hummus). And a tip when you cook them, just add a splash of lemon juice or white wine vinegar which will help them keep their color.

Things at the farm are looking pretty darn great these days. The cucumbers are looking good but we're still a few weeks out from harvest. The potatoes are starting to flower which means we'll start harvesting those puppies in the near future (maybe 3 weeks). I can't believe I'm even going to mention it (it feels too soon) but the winter squash plants are looking healthier than ever. Unfortunately, we lost a portion of our sweet potatoes and melons due to a very late (and unexpected) frost just over a week ago. Aside from those devastations we're hopeful that the summer bounty will continue to thrive.

As always, we're so thankful to have you all be a part of our Tumbleweed Farm family. Thanks for taking the risk to join a CSA and for riding this crazy wave with us. You guys rule!

Cheers to the harvest!

Your farmers,
A & T

Harvest 6

  1. Romaine Lettuce
  2. Purple Kohlrabi 
  3. Green Cabbage
  4. Kale
  5. Scallions
  6. Broccoli 
  7. Radishes (remove the greens and store separately) 
  8. Sugar Snap Peas 
  9. Chioggia Beets (remove the greens and store separately)

Recipe Suggestions

Za'atar Spiced Kale Chips.jpg

 

 

2018 Harvest 5

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Howdy folks and welcome to harvest week number 5! Recently, it seems as if the weeks are flying by and we're doing our best to keep up. We're bidding farewell to a few spring greens like spinach and bok choy until early fall when they'll be ready again. This is the last week of garlic scapes but we're looking forward to getting you all fresh garlic in a few weeks when we harvest it. The sugar snap peas and snow peas are looking great and will most likely be making their seasonal debut in your boxes next week (weather permitting). So lot's of delicious things to look forward too! 

This week we're beyond excited to have broccoli available for you all. We didn't think we'd have enough for everyone because the first few plantings got completely wiped out by root maggot and we had to till them under. It's been incredibly frustrating because for the past 2 years at the farm we've had major issues with the little bastards and despite our efforts and organic methods to keep them at bay, they seem to be relentless with the broccoli, cauliflower and cabbage. With that being said, it feels like a dang miracle that this last planting wasn't touched! So we hope you enjoy the broccoli as much as we do!

Another vegetable making its seasonal debut is iceberg lettuce. We know that iceberg can get a bad reputation but here at Tumbleweed we're trying to change that! There's nothing we love more than a good old fashioned wedge salad and we hope you love the fresh crisp flavor. 

This week you're receiving the Nero Tondo radish which are black radishes that have a stronger kick than the traditional radishes that we grow. The greens on these radishes aren't as good for eating as with the other radishes but the roots themselves are wonderful. No need to peel them but if you slice them into thin rounds they make the best topper for avocado toast, pizza, sandwiches or simply serve them with a little cold butter and sea salt for a happy hour snack. You can also cut them into small chunks and roast them with other veggies too. Once cooked their strong flavor mellows out a bit.

Alrighty, we hope you've been enjoying the bounty so far. If you're having trouble getting through all the veggies don't forget to whip up our favorite "compost pasta" recipe. Which is basically a huge pot of sautéed veggies (throw all of them into the pot) with plenty of butter and garlic and stir into hot pasta with some parmesan cheese. It's a bullet proof method for making room in your fridge for the next round of greens.

Have a great week everyone.

Your farmers,
A & T

Harvest 5

  1. Garlic scpaes

  2. Swiss Chard

  3. Iceberg Lettuce

  4. Nero Tondo Radishes (remove the greens)

  5. Kohlrabi

  6. Salad Mix

  7. Broccoli

  8. Turnips  

Recipe Suggestions

 

Garlic & Butter Roasted Turnips (sub garlic scapes for cloves)

Garlic & Butter Roasted Turnips (sub garlic scapes for cloves)

 

 

2018 Harvest 4

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Howdy folks and welcome to week 4 of your Tumbleweed Farm haul. We hope you enjoyed last week's veggies and are clearing room in the fridge for more spring treats. I hope you all aren't sick of bok choy yet (I swear it'll slow down soon) because this week it's looking big and beautiful. As always, we're sharing plenty of recipe ideas if you find yourself struggling with some of the harvest. We're excited that kohlrabi is making its seasonal debut along with the purple turnips. The garlic scapes are looking great this week and so are the heads of romaine lettuce (which we love slicing in half and throwing on the grill!). It's a bountiful box this week and we hope you enjoy it!

The main news from the field is that we finally got some rain!!!!! It felt so damn good to stand out in the pouring rain and get soaked. The plants are happy which makes us farmers even happier. The sugar snap and snow peas are growing quickly and zucchini blossoms are popping up in the first squash planting. The potatoes are growing by the day and the corn in the upper field is almost knee high (though I'm only 5'1 so it's probably only calf high on Taylor) Regardless, we're pretty excited to see how healthy and happy it's looking!

Alrighty folks, we hope you enjoy the harvest this week. The temps are creeping up so hopefully you'll find yourself firing up the grill. And you can grill any and all of the veggies (grilled spinach tastes like a kale chip and is really good!)

Cheers from Tumbleweed

-A & T

Harvest 4

  1. Romaine Lettuce
  2. Spinach
  3. Beets (remove greens and store separately)
  4. Bok Choy
  5. Mizuna
  6. Purple Turnips (remove the greens and store separately)
  7. Garlic Scapes
  8. Kohlrabi 

Recipe Suggestions

Steak Salad with Charred Vegetables (use the mizuna instead of arugula and add the turnips instead of carrots!)

Steak Salad with Charred Vegetables (use the mizuna instead of arugula and add the turnips instead of carrots!)

Green Garlic Risotto with Mizuna (sub the garlic scapes for the green garlic)

Green Garlic Risotto with Mizuna (sub the garlic scapes for the green garlic)