Zucchini Basil & Leek Soup

green soup!

This simple soup is a recipe of the week suggestion (among many others!) for our CSA members. It’s officially that time in the farm season when the summer squash and zucchini plants are going crazy!!! We plant successions of these seasonal crops so we’ll have an abundance of them until the fall. We love zucchini so it’s an easy ingredient to always have on hand. This particular soup is incredibly flavorful and a great first course to accompany any summer meal. The fresh flavors of the season shine and make this a great soup to serve even on the hottest of days. Skip using store bought veggie broth here and stick to water as it will help the natural flavors of the fresh ingredients steal the show. This soup is refreshing, creamy and a great way to celebrate the harvest. Serve with a glass of dry white wine (you’ll be using a little in the recipe so don’t let the rest go to waste!) and some crusty bread for dunking into the soup bowls.

Cheers from Tumbleweed Farm.

Zucchini Basil & Leek Soup

Soup

  • PREP TIME
    10 minutes
  • COOK TIME
    20 minutes
  • 1/4 cup olive oil
  • 1/4 teaspoon crushed red pepper flakes (a little less if you are sensitive to heat)
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 large cloves of garlic, thinly sliced
  • 1/4 cup dry white wine
  • 4 medium-sized zucchini, cut into 1/4 inch thick rounds
  • 1 1/2 teaspoons salt
  • 1/3 cup packed basil leaves
  • whole milk yogurt for serving
  • drizzle of extra virgin olive oil for serving


Serves 4

  1. In a large dutch oven or heavy-bottom saucepan heat the oil, crushed red pepper flakes and leeks over medium heat and sauté, stirring occasionally, for 8-10 minutes. Add the garlic and continue to cook, stirring often for about 1 minute longer. Add the wine and cook until most of the liquid has evaporated. Stir in the zucchini and salt, cover the pan, and steam over medium-low heat for about 8-10 minutes, or until the zucchini is just tender. Transfer the mixture to a high speed blender with the basil and 2 cups of water. Blend on high until very smooth. Return the soup to the pot and keep on low heat for about 10 minutes so all the flavors to blend together. Taste test and adjust seasonings as needed.
  2. Divide the soup between bowls and stir in a dollop of whole milk yogurt and a tiny drizzle of extra virgin olive oil. Serve with crusty bread and a glass of white wine.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go

Buttered Radishes on Ricotta Toast

buttered radishes

Radishes are one of my favorite root vegetables to grow here at Tumbleweed Farm. They are great eaten straight up with a dollop of butter and sea salt or even roasted with herbs. This past week I made the same lunch almost daily….fresh ricotta, buttered radishes, parsley and a healthy pinch of sumac. Simple, delicious and perfect for a busy work day. This is one of those “recipes” that is so basic and easy that I feel silly posting it, but I love this simple meal so much that I felt like sharing anyway! Also, I picked up some raw whole milk from a farm nearby and followed this recipe from epicurious for fresh ricotta. It’s easy to make and absolutely delicious! It was my first attempt at homemade cheese and now I’m hooked. Definitely worth giving it a whirl. However, store bought ricotta will work just fine here as well! The sumac adds a lovely tang and can be purchased at specialty spice shops or online. It’s great to have on hand to add a little zip to anything from pasta, salads, or even sauces. I highly recommend having a jar on hand at all times–you’ll find yourself reaching for it often.

buttered radishes & ricotta toast

breakfast

  • PREP TIME
    10 minutes
  • COOK TIME
    5 minutes
  • 2 slices of bread
  • 1 tablespoon unsalted butter
  • 4 radishes, thinly sliced
  • pinch of salt
  • healthy dollop of ricotta cheese
  • 1/4 teaspoon sumac
  • minced parsly
  • salt + pepper to taste


Serves 1

  1. Toast your bread
  2. Heat the butter in a small skillet over medium heat. Add the thinly sliced radishes and pinch of salt. Cook until crips tender, about 3 minutes, flipping the radishes halfway.
  3. Spread a healthy smear of ricotta on your toasted bread, add the radishes, pinch of sumac and minced parsley. Season with another pinch of salt and enjoy.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary

Charred Romaine With Smokey Seed Clusters

charred romaine

Our CSA members received GIANT heads of romaine lettuce in this past weeks share. The lettuce at Tumbleweed Farm is doing exceptional this season. It’s our main wholesale crop and we supply restaurants in the area with our loose leaf lettuce all season long. And while I love fresh greens tossed in a simple vinaigrette I’m really loving throwing whole heads of lettuce straight onto the grill. This charred romain is dressed in a simple balsamic dressing and loaded with smokey seed clusters, blue cheese crumbles (from our favorite cheese maker!) thinly sliced radishes and minced parsley. Simple, delicious and filling to boot! The smokey seed clusters get their bold flavor from smoked paprika and are lightly sweetened with a touch of pure cane sugar They are addicting and a great addition to any salad, pasta dish, grain bowl, or even toast.

I hope you all love this tasty salad as much as we do. Cheers from Tumbleweed Farm!

Charred Romaine with Smokey Seed Clusters

Salad

  • PREP TIME
    15 minutes
  • COOK TIME
    10 minutes

Salad

  • 2 large head of romaine lettuce, halved lengthwise, rinsed and patted dry
  • 2 tablespoons olive oil
  • 3-4 radishes, thinly sliced
  • 4 ounces blue cheese, crumbled
  • 2-3 tablespoons minced parsley

Smokey seed clusters

  • 1/4 cup raw sunflower seeds
  • 1/4 cup pumpkin seeds (pepitas)
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons pure cane sugar

Balsamic Vinaigrette 

  • 2 Tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • coarse salt and ground pepper to taste


Serves 2-4

  1. Preheat an outdoor grill to medium-high heat.
  2. In a medium sized skillet toast the sunflower and pumpkin seeds over medium heat, shaking the pan often, until the seeds are golden brown. About 3 minutes. Pour the seeds out onto a plate and toss with the paprika, cayenne and salt.
  3. Place the pan that previously toasted the seeds back on the stove over medium-high heat. Add the sugar and once the sugar has liquified (this wont take long!) add the seeds, tossing to coat them in the melted sugar. Do this quickly as you don’t want the sugar to burn. Remove from the heat and transfer the seeds to a plate to cool. Once cool enough to handle break the seeds apart into small clusters.
  4. Whisk together all the ingredients for the salad dressing and set aside.
  5. Toss the sliced romaine wedges with the 2 tablespoons olive oil. Place cut side down on the preheated grill and cook until lightly charred on the underside. About 3-5 minutes. Flip and cook for about 3-5 minutes longer on the opposite side or until lightly charred.
  6. Dived the romaine wedges between plates and top with the thinly sliced radishes, blue cheese, minced parsley. Drizzle with the dressing and top the wedges with the smokey seed clusters.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will vary depending on specific ingredients and grills