What can I say, sometimes a couple of farmers need to call in for reinforcements. The weeds are getting out of control and we know some pretty special ladies who were up for the challenge.
Our good friends Rachael and Meggie drove all the way from Portland (in the pouring rain I might add) to come pull weeds for us at Tumbleweed. Apparently, they weren’t going to let anything get in the way (not even a few raindrops) to come help us out. Did I mention our friends are rock stars? An afternoon spent hunched over in the dirt with these ladies was amazing!
Taylor joined team weeders after he finished tilling up more of the field. The farm is expanding everyday. I can’t believe how much food we are going to be able to grow! It’s awesome.
After a few hours of weeding we all began to get a little thirsty.
Just when I thought our friends couldn’t be more amazing they treated us to beers. That’s right, they pulled weeds and bought us beer. What? It should have been the other way around. We are blessed with amazing friends!
There is only so much weeding and beer drinking that a couple of farmers can handle. We headed home and made this easy and healthy dinner. Dig in everyone!
Asparagus and Smoked Salmon Couscous with Lemon-Tamari Vinaigrette (serves 2)
1/2 bunch of fresh asparagus, snap tough ends off
1 cup cooked couscous, at room temperature
2 ounces smoked salmon, cut into bite size pieces
1 small red onion, thinly slice
a small handful of slivered almonds
For the Dressing:
2 TBS olive oil
1 TBS fresh lemon juice
1 tsp low sodium Tamari sauce
1/2 TBS rice vinegar
1 tsp grain mustard
1 clove of garlic, minced
Whisk all dressing ingredients together. Taste test and add anything if you need to. Set aside.
Bring a large pot of water to a boil. Add asparagus and cook until tender (about 2-3 minutes) Place cooked asparagus in a bowl of ice cold water.
Combine cooked couscous with smoked salmon, asparagus, red onion and slivered almonds. Drizzle with dressing and enjoy.