We are bringing cocktail hour back to Tumbleweed Farm and I think you all should join in on the fun.
I know I complain about the weather too much but man, it’s hot here! I mean really hot. It’s so damn hot that I burned and blistered my knees while planting 500 heads of lettuce into our south field the other day. Whomp whomp. I should know better-wear jeans not shorts on these extremely hot days.
The good news is that we have been ditching farm chores early and jumping into a nearby lake to cool off. It’s amazing how quickly the dirt, grime and sore muscles just melt away in the chilly water. I can’t get enough!
Another thing I can’t seem to get enough of are these cocktails. It’s blackberry season and these drinks are where it’s at. We have a ton of sage at the farm and wild blackberries everywhere. With the addition of a little honey and champagne these drinks have become a favorite in our household and I hope you all enjoy them too. For a non-alcoholic version replace the champagne with sparkling water. Sit back, relax, and cool off with these lovely cocktails. Cheers!
Blackberry & Sage Champagne Cocktails
Blackberries and sage come together to create a light farm fresh cocktail everyone will enjoy.
PREP TIME 5 mins.
COOK TIME 10 mins.
2 bottles of bubbly
1/2 cup honey
1/2 cup water
5-6 fresh sage leaves + more for garnish
1 pound fresh blackberries + more for garnish
Serves 8 cocktails
Combine the honey and water in a saucepan over medium heat. Stir often and once it’s about to reach the point of boiling turn off the heat and add the blackberries and whole sage leaves. Stir until well combined.
Once the syrup as cooled and the berries have broken down a bit pour the mixture (including the sage leaves) into a blender and blend until smooth. Then pour the mixture through a fine-mesh sieve (to remove any blackberry seeds) You will end up with about 2 cups of simple syrup. Keep cool until ready to serve.
Add 1-2 tablespoons of the syrup to each glass and add champagne. Pour in a couple of blackberries and a few sage leaves for garnish and enjoy.
*You will end up with extra simple syrup. It will keep in the fridge for up to 5 days and tastes great on ice cream!
*Recipe lightly adapted from The Kitchn
This salad is going to take over my entire summer.
Just when we thought we were in the clear with cooler weather the forecast took a drastic turn for the worse. The heat is back on and we are feeling it!
Thank god for shady places to nap and cool and refreshing salads like this to keep us going. Seriously, this salad has everything going for it. It’s loaded with crunchy cucumbers, spicy radishes, hearty and filling chickpeas not to mention it’s tossed with a delicious lemon-herb tahini dressing that I could drink with a straw. Basically, what I’m trying to say is that it’s a healthy balance of flavors and textures. I think you will be pleasantly surprised that a salad this simple can pack so much punch!
The inspiration for this puppy came when we were at the farmers market. I took one look at our stand and realized radishes and cucumbers needed to come together for a no-cook no-fuss meal.
I hope you all enjoy this simple salad as much as we do. If you are going to prepare this a few hours before eating it I would toss the cucumber in right before serving because the cucumber has a tendency to make the dressing a bit watery if left in the salad too long. Other than that, this really is a no fuss meal.
If it’s hot where you live I think this will become your summer go-to salad. We enjoyed this simple meal with a pint of our favorite beer from Solera Brewery. Whatever you choose to drink with this makes sure it’s light and refreshing. Bon appétit!
Cool As A Cucumber Chickpea Salad + Lemon-Herb Tahini Sauce
A light and refreshing summer salad packed with great flavors and a lot of crunch.
PREP TIME 15 mins.
COOK TIME 0 mins.
1 1/2 cups cooked chickpeas -if from the can rinsed and drained
1 medium-sized cucumber, chopped into 1/4 inch chunks
4-5 radishes, sliced into 1/4 inch pieces
1/4 cup parsley, finely chopped
1/4 cup dill, finely chopped
pinch of crushed red pepper flakes
For the Dressing:
1/4 cup tahini
1/4 cup water + more to thin if necessary
juice from 1 large lemon or 2 smaller lemons
1-2 teaspoons lemon zest
2 scallions, diced- white and light green parts only
1/4 cup parsley, diced
1/4 dill, diced
pinch of cayenne pepper
fine sea salt to taste
Serves 2 as a main dish 4 as a side dish
Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender or food processor to achieve the smoothest consistency. Taste test and adjust seasonings if need be. Set aside.
In a large bowl toss the chickpeas, cucumber, radishes and herbs together. Drizzle with 1/2 the dressing. Mix until well combined. Sprinkle with crushed red pepper flakes, taste test, and add more dressing as needed. Refrigerate until ready to serve.
*The dressing will keep well in the refrigerator for up to 5 days
* Use this recipe as a guide. Adjust measurements and ingredients as needed
*Always taste test as you go and make adjustments that mach your taste preference.
We’ve been doing the rain dance since the end of June with no luck. But finally, after weeks without a drop of moisture the skies opened up and the rain began to fall. We took the opportunity to stand outside and let ourselves get completely soaked. It was lovely.
We haven’t worked in the rain for a while and boy did it feel good.
Since the rain started coming down pretty hard halfway through the morning we decided to do something we haven’t done in months- take a half day! Naturally, I wanted to spend most of the afternoon drinking coffee and hanging out in the kitchen. Baking muffins sounded like the best way to relax.
These carrot-almond muffins were a great way to use up excess carrots from the fields and they are jam packed with hearty nutrition. If you are in need of a new healthy treat you’ve come to the right place. These puppies are loaded with almond meal, carrots, coconut, ginger and pure maple syrup. They have just the right amount of spice and they aren’t too sweet which makes them an ideal breakfast treat with a cup of hot coffee or a glass of almond milk. I’m also addicted to slicing these muffins in half and placing them in the toaster oven for a few minutes and then spreading with a little coconut butter and a sprinkle of cinnamon. SO good!
These muffins taste best with a cup of coffee and a good book. I’m currently reading “The Boys In The Boat” If I go missing for a while it’s because I cannot put down this unbelievably inspiring story. If you haven’t read this book yet stop what you are doing and pick up a copy asap! Oh yeah, and don’t forget to bake these muffins so you have something to munch on while you are glued to the pages. Enjoy!
Carrot-Almond Muffins with Ginger & Coconut
A hearty breakfast muffin that is supper moist and has just the right amount of spice.
PREP TIME 10 mins.
COOK TIME 25-30 mins.
2 cups blanched almond flour/ almond meal
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsweetened shredded coconut
1 Tablespoon freshly grated ginger
1 cup grated carrot
2 farm fresh eggs (or organic free range eggs if possible)
1/2 cup coconut oil
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
3/4 cup raisins (soaked in water for 15 minutes and then drained)
Serves 12 muffins
Preheat the oven to 350 degrees.
In a large bowl combine almond flour, baking soda, salt, spices and shredded coconut.
In a medium-sized bowl stir together the eggs, coconut oil, fresh ginger, carrots, maple syrup and vanilla extract.
Stir the wet ingredients into the dry ingredients. Add the raisins and stir until well combined.
Scoop batter into lightly greased muffin tins and bake in the oven until golden brown. About 25-30 minutes. Check muffins around 20 minutes.
Cool and enjoy with a dollop of coconut butter and a pinch of more cinnamon.