I love creating farm fresh recipes for the blog. I fantasize about flavor combinations in my sleep and when we’re out in the fields covered in dirt, sweating our butts off and praying for the sun to set so we can head in for the day dinner is never farm from my mind. With that being said, there is one thing you may be surprised to find out about me. I am 100% a creature of habit. I wake up at the same time every morning, head to bed at the same time every night, have 2 cups of coffee before heading out to the fields and eat avocadotoastalmost every day for lunch. If I didn’t have a food blog I would eat some version of this broccoli and carrot miso salad every night. Often times when I’m not blogging this is a staple meal I turn to (I’ll sometimes switch up the veggies but the sauce, sesame seeds and edamame are always staples).
Broccoli and carrots are two of our favorite vegetables to grow on Tumbleweed Farm (despite being very finicky in the fields) and I love preparing them this way. Next season we’re going to experiment with growing edamame and I cannot wait to see how it grows on Tumbleweed.
If you’re in need of a simple weeknight meal I think you should add this to your rotation. I won’t judge if you make this every night of the week for months on end! Grab a fork, pour some wine and enjoy.
Carrot & Broccoli Salad with Miso Ginger Sauce
PREP TIME 15 minutes
COOK TIME 35-40 minutes
1 cup uncooked rice (or grain of your choice)
1 pound carrots, sliced in half lengthwise and then cut into 1 inch chunks
1 large head of broccoli cut into florets
2 Tablespoons grapeseed oil (or olive oil)
1 cup cooked edamame
1 cup cilantro, chopped
2 Tablespoons black sesame seeds
2 Tablespoons white sesame seeds
1 Tablespoon minced fresh ginger
1 large garlic clove, minced
1 teaspoon chili paste (or sriracha)
2 Tablespoons white miso
2 1/2 Tablespoons tahini
1 Tablespoon pure maple syrup
1 1/2 Tablespoons toasted sesame oil
1 Tablespoon grapeseed oil (or olive oil)
1 Tablespoon water (plus more to thin if necessary)
Preheat the oven to 400F
Cook the rice according to specific brands instructions.
If you’re using frozen edamame quickly blanch in boiling water (3-5 minutes)
Toss the chopped carrots and broccoli with the oil. Place on a prepared baking sheet and roast in the oven until tender and lightly browned. About 25-30 minutes. If the broccoli is browning up too quickly remove it from the oven before the carrots.
Lightly toast the sesame seeds in a skillet over low heat until fragrant. About 1-2 minutes (keep a very close eye on them to insure they don’t burn)
Combine all the ingredients for the sauce together and whisk until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add water to thin if necessary.
Toss the roasted vegetables with the edamame and cilantro. Serve over rice and drizzle with sauce and toasted sesame seeds. Enjoy!
*I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary.
*Always taste test as you go.
*Cooking times vary from kitchen to kitchen so keep that in mind.
*Have fun in the kitchen
Our farm family is growing and it’s growing fast. 40 baby chicks joined our tribe on Friday afternoon and we could not be more stoked.
We whipped up this root vegetable pie and headed to the greenhouse armed with plates, beers and plenty of napkins so we could stare at our newly germinated kale plants and chat about the chickens and our farming season in general. Some of my favorite “date nights” with Taylor have been in the greenhouse and the combination of awesome food, great beer and plenty of thriving plants makes for a very romantic atmosphere.
Our little chicks are adjusting to life at Tumbleweed Farm and we’re excited to offer more fresh eggs to our customers in the near future.
We have quite a few farm projects happening at the moment and I’m working really hard to keep meal time sacred and enjoyable. Regardless of how stressful and crazy the days can be I love the quiet evenings spent in the kitchen (or greenhouse) eating a delicious meal with Taylor.
This root vegetable pie is delightful. I’ve been loving using quinoa as a base for quiches and it works equally well for this recipe. I was inspired by a dish from What’s Cooking Good Looking and I’m happy to have this savory pie in our rotation. Obviously the cashew cream was a highlight and I was beaming with pride when Taylor compared it to ranch dressing (his guilty pleasure!) I’ve said this before and I’ll say it again, having a jar of homemade cashew cream in the fridge is always a great thing. It jazzes up any meal and is essential on this root vegetable pie. It adds a creaminess and tang that ties the whole meal together. If you aren’t keen on the idea of cashew cream you can substitute with crumbled goat, blue or feta cheese if you’d prefer.
I know life can get extremely busy for us all but I hope wherever you are that you can find time in the evenings to slow down, crack open a delicious beer and enjoy a nourishing meal with someone you love. Bon appétit.
Root Vegetable Pie with Quinoa Crust & Cashew Cream
PREP TIME 15 minutes
COOK TIME 1 1/2 hours
For the quinoa crust
1 cup uncooked quinoa
2 cups vegetable broth
1/2 teaspoon fresh thyme OR 1/4 teaspoon dried
1 clove of garlic, minced
pinch of salt and pepper
1 egg white
1 egg, lightly beaten
Root Vegetable Filling
2 medium sized beets, cut into 1/4 inch chunks (no need to peel)
2 medium sized parsnips, cut into 1/4 inch chunks (no need to peel)
1 medium-small sweet potato, cut into 1/4 inch chunks (no need to peel)
1 medium sized red onion, thinly sliced
2 teaspoons fresh minced thyme + additional sprigs for garnish
Place the quinoa and stock in a saucepan, bring to a boil. Cover, reduce heat to low and simmer for 15 minutes (or until quinoa is tender and can easily be fluffed with a fork.) Remove from the heat and give it a good stir. Set aside.
Preheat the oven to 400F. Place the beets, parsnips, sweet potato and onion on a baking sheet. Mix with the olive oil, thyme, salt and pepper. Toss well and bake in the oven until the vegetables are tender. About 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 350F. Grease a 9 inch pie plate.
Place the quinoa, thyme, garlic, salt, pepper and eggs in a small bowl. Whisk until well combined.
Spread the quinoa mixture evenly throughout the pie plate. Bake for 25-30 minutes or until the crust is set. Remove from the oven.
Spoon the pie filling onto the crust and place back into the oven for 10 minutes or until everything is warmed through. If you are adding cheese do so before you place the pie back in the oven.
Remove, and let the crust slightly cool. Drizzle with plenty of cashew cream and slice into uniform wedges. Serve warm or at room temperature.
* I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary.
*Cooking times will vary depending on ingredients and specific ovens.
* Have fun in the kitchen and switch things up to suite your individual taste and preference.
Happy Sunday! I want to continue with this weekend tradition and post our Sunday smoothie recipes with you all.
I love big hearty brunches on Saturdays (eggs, pancakes, whiskey chai lattes etc.) but Sundays are such a wonderful day of the week to enjoy lighter breakfasts and smoothies just so happen to fit the bill.
These puppies are packed with a few of my favorite things. Raw cocao, tahini, dates and plenty of spices. They’re thick, creamy and taste like indulgent treats. I love serving these with a cup of strong black coffee and sitting in the greenhouse gawking at the kale seedlings that are sprouting.
We’ve started our first round of greens at the farm and the greenhouses are filling up fast. I’ll post more details later this week.
I hope you all enjoy these tasty smoothies as much as we do. Grab a spoon and dig in!
Chocolate Tahini + Date Smoothie Bowl
PREP TIME 5 minutes
COOK TIME 0 minutes
1 large frozen banana
2 Tablespoons tahini
3 large Medjool dates, pitted and chopped (if they aren’t supper soft pour boiling water on them to moisten them up)
1 heaping Tablespoon raw cacao powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
3/4 cup unsweetened almond milk
Place all the ingredients for the smoothie in a blender and whirl away on high until smooth and creamy. Taste test and adjust flavors if need be.
Serve with toppings of choice and enjoy!
*I cook with a taste and feel method.
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
*I was inspired by a Tahini Date smoothie from the blog Cookie and Kate
*Have fun in the kitchen