Gnocchi with Chanterelle Mushrooms + White Wine & Garlic Cashew Cream Sauce

chanterelle muchroom gnocchi_-2

One of my absolute favorite treasures in the Fall (which is something we don’t cultivate on our farm) is the always amazing chanterelle mushroom. When it comes to foraging wild foods chanterelles are treated like gold in our neck of the woods and rightly so. They’re extremely flavorful with a “meaty” texture and are a great addition to any Autumn recipe. They’re so damn good that you could honestly hold a diamond ring in one hand and a palmful of chanterelles in the other and I would pick the mushrooms without missing a beat. They’re that good!

Taylor and I are lucky enough to have some rad friends who spend weeks hiking through the mountains near our farm hunting for these seasonal gems. Thankfully, this year has been abundant and we were able to trade some Tumbleweed Farm veggies for a TON of chanterelle mushrooms. This recipe is the result of the amazing harvest and I hope you all love it as much as we do. With that being said, if you can’t find chanterelle mushrooms you can substitute with other fresh wild mushrooms if need be. We made our own potato gnocchi here (I followed a recipe from another blog) but you can use store bought gnocchi as well. The cashew cream sauce is to die for and would be a great addition to other pasta dishes or even pizza. Go wild! This recipe should be served with a glass of white wine (you’ll have leftovers from the sauce) and your favorite dinner date. Cheers to the Autumn bounty!

Gnocchi with Chanterelle Mushrooms + White Wine & Garlic Cashew Cream Sauce


    25 minutes
    40 minutes

White Wine + Garlic Cashew Cream Sauce

  • 1 cup raw cashews (soaked in warm water for 30 minutes and drained)
  • 2 Tablespoons olive oil
  • 1 large shallot, roughly chopped
  • 4 cloves of garlic, chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine (Sauvignon Blanc is great here!)
  • 1 Tablespoon fresh lemon juice
  • Salt + pepper to taste


  • 1 (16 oz package) potato gnocchi (or my favorite homemade potato gnocchi recipe)
  • 2 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 1/2 pounds chanterelle mushrooms, roughly chopped
  • salt + pepper to taste

Serves 4

  1. Place the drained cashews in the bowl of a high speed blender and set aside.
  2. Heat the oil in a skillet over medium heat. Add the shallot, garlic and crushed red pepper flakes Cook, stirring often until fragrant, about 3-5 minutes. Deglaze the pan with the white wine and season to taste with salt and pepper. Simmer the mixture for about 3 minutes.
  3. Add the garlic & wine mixture to the blender with the cashews. Add the lemon juice and 3/4 cup of water. Blend on the highest setting until smooth and creamy. Scrape down the sides and add more water (1 Tablespoon at a time) until desired consistency. The sauce should be the consistency of a thick (pourable) cream. Taste test the sauce and add additional spices or salt if necessary.
  4. Prepare the gnocchi by bringing a large pot of salted water to a boil. Add the gnocchi and cook until the gnocchi float to the top and are cooked through, about 2-3 minutes. Drain and set aside.
  5. Heat the 2 Tablespoons of oil in a large skillet. Add the onion and cook, stirring often, until fragrant, about 5 minutes. Add the thyme and continue to cook for about 1 more minute. Stir in the mushrooms and cook until the mushrooms are tender, about 5-8 minutes. Stir often and season to taste with salt + pepper.
  6. Add the cooked gnocchi to the pan with the mushrooms and toss until well combined. Drizzle in the cashew cream sauce and mix until everything is evenly coated. Season to taste with additional salt + pepper and enjoy.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen

Fridays at the Farm

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If you’re a farmer and live in a climate like ours, the year is truly broken up into four seasons. We tossed out a 12 month calendar a long time ago and are now slaves to four very distinctive intervals in time.  We tend to each season differently (they all demand different things) and work our way from one to the next- sometimes without taking a breath in-between. As we dive deeper into autumn our bodies and minds are acclimating to a “slower” pace of life. And for some reason (in this season that we SO look forward to all year long) we somehow have the hardest time adjusting to our new “normal.”

Taylor and I are getting more sleep than we have in the past 8 months. We’re eating like kings and socializing with friends once again. We still have a few more weeks left of CSA deliveries and just over a month more of farmers markets and restaurant accounts. With that being said, the hard part is over.  All of the winter storage crops have been harvested, the day-to-day chores are less demanding and yet, somehow, we’re still struggling. With less of a workload the mundane tasks seem totally brutal. Chores that were easy in the summer feel like a total pain in the ass in the Fall. Our bodies feel worn down and beat up. Taylor recently found me curled up crying outside the greenhouse for no apparent reason.

“why are you crying?”

“I don’t know….Please leave me alone. Dammit, I’m just so fucking tired.” (I said this after a solid 8 hours of sleep the night before)

What I’ve come to realize is that in the early spring and summer Taylor and I live in survival mode. We move through the motions of the day at tremendous speed and we’re constantly on high alert. We’ll work 12-14 hour long days without batting an eye. We’ll crawl into bed still dirty from the days chores and wake up to do it all over again no problem. And as we come down from the chaos and stress of Spring and Summer we are quickly reminded that it’s okay to cry for no other reason than being completely beat down. It’s totally acceptable to bitch and moan through chores that we once looked forward to in the summer because they felt like a break from the more demanding tasks at hand. And it’s okay to feel tired even after a proper nights rest.

As we continue on this path deeper into the slow season I think we’ll settle into our new “normal” just fine. It’s the adjustment period that’s always hard. We’re lucky that our friends have all accepted us back into their lives after months of being completely absent. Our dinner table fills up in the evenings with delicious food and the best company to enjoy our small feasts. We may be struggling to adjust to this new season but I’ll be damned if we don’t eat amazing food to help get us through.

With all that being said, I hope this Fall you all are able to slow down a bit and soak up a little down time. I know everyone works really hard and we all deserve a break from time to time. I’m so thankful that we farm in a place that grants us a true “slow” season. Before we know it the farm will be tucked in under a blanket of snow and we’ll be flipping through seed catalogs while preparing for our 2016 season. Before that time comes I want to enjoy as much of Autumn as I can. There’s still a lot of pumpkin beer that needs to get drank, pumpkin pie that needs to get made, and way more pumpkin spice muffins need to get eaten.

I hope this weekend you all get to crack open a few pumpkin beers (they’re my favorite!) and enjoy this beautiful season that we’re deep into know. Cheers from Tumbleweed Farm.


Daikon Radish & Soba Noodles with Chickpea-Miso & Ginger Sauce + Fried Egg

Daikon Soba noodles_

Daikon radishes may not seem like something worth celebrating however, when you harvest heavy crate after of heavy create of this hearty winter radish (despite your back killing you) you have to make up for the hard labor somehow. Thankfully, this recipe is just what the doctor ordered and also happens to be the recipe of the week for our CSA members. I created this recipe partially out of frustration from the morning’s harvest but mainly because I wanted our CSA members to have a tasty way to incorporate daikon radishes into a main meal. This recipe is simple, delicious and uses a ton of vegetables that were included in our member’s shares this week. Oh yeah, if you aren’t familiar with daikon radishes they look a little something like this.

Fridays 9-17 8

They’re slightly spicy, crunchy and make the best veggie “noodles” when julienned with a vegetable peeler. They’re a great addition to this pasta and I hope you all enjoy this recipe as much as we do. It tastes best eaten with good company and a pint of your favorite house beer. Cheers from Tumbleweed.

Daikon Radish & Soba Noodles with Chickpea-Miso Ginger & Sauce + Fried Egg

    15 minutes
    15 minutes


  • 2 Tablespoons grapeseed oil (or olive oil)
  • 1 bunch of scallions, minced (white and light green parts only) Reserve a few greens for garnish
  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
  • 1 head of bok choy, greens and ribs coarsely chopped
  • 4 ounces buckwheat soba noodles
  • 1 large daikon radish, julienned with a vegetable peeler
  • 2 carrots, julienned with a vegetable peeler
  • fried eggs for serving (leave out for a vegan option)
  • toasted sesame seeds for serving

ginger miso sauce

  • 1 Tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 1 teaspoon chili paste (or sriracha)
  • 2 Tablespoons chickpea miso (can sub with traditional white miso)
  • 2 1/2 Tablespoons tahini
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon pure maple syrup
  • 2 teaspoons toasted sesame oil
  • 1 Tablespoon water (plus more to thin if necessary)



Serves 4

  1. Heat the oil in a large skillet over medium heat. Add the scallions and cook until fragrant, about 2 minutes. Stir in the chickpeas and continue to cook, stirring often, until the chickpeas are lightly browned. Add the bok choy ribs and cook for about 3 minutes longer. Add the bok choy greens and cook until the greens are tender and slightly wilted. Remove from heat.
  2. Cook the soba noodles according to specific brands instructions.
  3. Prepare the ginger miso sauce by combining all the ingredients and whisking until smooth and creamy. This works well with an immersion blender. Taste test and adjust seasonings if need be. Add additional water if the sauce is too thick.
  4. Drain the soba noodles and add them to the vegetable mixture. Stir in the julienned daikon and carrots and toss well. Drizzle the noodles with the ginger miso sauce and continue to toss until well combined.
  5. Divide noodles between bowls and top with fried eggs, toasted sesame seeds and minced scallion greens. Season with salt and pepper if necessary. Serve warm, at room temperature or cold.


*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen