Miso Turnips


Taylor and I often joke that life before Japanese turnips (aka–salad turnips) was pretty darn grim. Neither of us grew up eating these sweet roots and up until eight years ago, we hadn’t a clue what we were missing! When we were farming back at Hutchins Farm we grew a ton of these babies but we didn’t eat them nearly as much as we do here at Tumbleweed Farm. I’m not sure why, but over the past few years turnips have sky rocketed to one of our top favorite vegetables to grow and eat. They are amazing raw, roasted, pureed, and eaten straight out of the ground with a little dirt still on them. There’s no wrong way to enjoy this tasty root but I must admit, these miso turnips are one of my all time favorite side dishes. Taylor and I eat these like candy. They’re always a crowd pleaser and I’ve made many different versions of miso turnips but this recipe is hands down the best. I was flipping through Gwyneth Paltrow’s cookbook It’s All Easy and bookmarked this recipe ages ago. I didn’t intend on following the recipe to a T, but damn, I’m glad I did. Simple, flavorful, and farm fresh to boot. We’re already planning on our second batch tomorrow evening for a bbq at Tumbleweed Farm. I’ll be tripling the below recipe though!

Anyhow, I hope you all enjoy these miso turnips as much as we do. I know our CSA members will be thrilled to put this recipe to good use with the contents of their boxes this week!

Cheers to the Autumn harvest!


Miso Turnips


    10 minutes
    25 minutes
  • 1 bunch, Japanese turnips (about 1 pound) small ones left whole and larger ones sliced in half
  • olive oil
  • salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon white miso paste
  • 1 tablespoon pure maple syrup
  • 2 tablespoons toasted sesame seeds (optional)

Serves 4

  1. Preheat the oven to 425F.
  2. Toss the turnips with olive oil and salt on a rimmed baking sheet and roast for about 15-20 minutes.
  3. Meanwhile, in a small saucepan, melt together the butter, miso and maple syrup over medium heat.
  4. Coat the turnips with the miso mixture and broil until beginning to brown, 3-5 minutes.
  5. Garnish with toasted sesame seeds, if desired.
*This recipe is from Gwyneth Paltrow's cookbook It's All Easy
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary

Cauliflower & Za’atar Soup


The idea for this soup came from our happy hour snack on Friday which was za’atar spiced kale chipsIt’s been chilly enough in the evenings to warrant eating a bowl of warm soup and this simple recipe really hit the spot! Za’atar and cauliflower area a perfect match and the addition of crunchy kale chips (yep we made another batch!) was absolutely divine. I love that this soup is creamy without any cream and packs a lot of flavor with minimal spices. The ingredient list is short but don’t let that fool you. This is a great soup to cozy up with on a chilly autumn evening with a glass of wine and a good dinner date. I hope you all enjoy this as much as we do. Also–I’d recommend picking up a few extra bunches of kale from your local farmers market because the za’atar kale chips have been on repeat for the last 3 days. Best soup topper and happy hour snack out there!

Cheers to the harvest!

Cauliflower & Za'atar Soup


    15 minutes
    30 minutes
  • 3 tablespoons olive oil
  • 1 medium-sized yellow onion, diced
  • 1 large clove of garlic, minced
  • 1 head of cauliflower (about 1 1/2 pounds) cut into small florets
  • 3 teaspoons za’atar + addtional for serving
  • salt to taste
  • 1/2 cup dry white wine
  • 4 1/2 cups water + additional to thin if necessary
  • Za’atar Kale Chips for serving

Serves 4

  1. Heat the oil in a large, heavy bottom pan. Add the onion and cook, stirring occasionally until beginning to soften, about 8 minutes. Stir in the garlic and cauliflower florets and continue to cook, stirring occasionally for about 2 minutes longer. Add the za’atar and toss the veggies well to coat in the spice mixture. Season with a healthy pinch of salt and add the 1/2 cup of dry white wine. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated. Add 4 1/2 cups of water and bring to a simmer. Cook until the cauliflower is tender, about 20 minutes.
  2. Working in batches, puree the soup in a high speed blender until completely smooth and creamy. Return the soup to the pot and keep on low heat for about 15 minutes longer for the flavors to meld together. If the soup seems to thick add additional water as necessary and taste for seasonings.
  3. Divide the soup between bowls and top with the za’atar spiced kale chips and an additional sprinkle of za’atar. Serve warm.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go

Za’atar Spiced Kale Chips


Friday night happy hour at the farm has been looking a little bit like this recently. We have local beer on tap in the woodshed (it’s always good to keep beer on tap at the farm!) and of course, endless amounts of kale out in the fields. Saturday mornings are an extremely early wake up call for us due to the farmers market so we keep things pretty low key. But a good beer and tasty snack is all it takes to make us feel like we’re indulging in the end of the work week festivities.

These za’atar spiced kale chips are hands down the best kale chips I’ve ever made. They’re slightly tangy (thanks to the sumac in the spice blend) perfectly salty with the right amount of crunch. Taste your za’atar before adding it to the kale so you know how much salt you may need to add to the batch.  I’ve made my own za’atar blend in the past (it’s really easy!) but for ease I keep a stash from my favorite spice shop (Savory Spice) on hand at all times. It has salt in the blend so I don’t add much to the kale chips. However, if you’re mix doesn’t have salt add a touch more to the kale before baking.

Pour a beer, clink glasses with someone you love, and enjoy this tasty happy hour treat. Cheers from Tumbleweed Farm!

Za'atar Spiced Kale Chips


    10 minutes
    25 minutes
  • 1 bunch of kale, touch stems removed and torn into bite size pieces
  • 1 1/2 tablespoons extra virgin olive oil
  • za’atar for sprinkling
  • pinch of salt (if necessary)

Serves 2-4

  1. Preheat the oven to 325F.
  2. In a large bowl toss the kale leaves with the oil. Use your hands to really massage the oil into the leaves. Toss with a few generous pinches of za’atar and season with a tiny pinch of salt.
  3. Spread the kale in a single layer on 1 (or 2) baking sheets. Bake until crisp, about 18-22 minutes. Rotate the pan(s) halfway through baking.
  4. Remove from the oven and enjoy warm or at room temperature.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will vary from kitchen to kitchen