Roasted Strawberries with Coconut Whipped Cream

roasted strawberries

The strawberries at Tumbleweed Farm are just beginning to ripen and this simple dessert is going to be your best friend for the rest of the season. This recipe could not be easier to whip up and is definitely a crowed pleaser. Roasted strawberries become mouthwateringly sweet and when dunked into a dollop of coconut whipped cream everything in the world seems right again. We’ve been devouring this for dessert every night for the past week and we hope you all enjoy this tasty dessert as much as we do. Make sure to put your can of coconut milk in the refrigerator overnight so that this dessert is ready to rock for a last minute treat.

Happy Spring!

Roasted Strawberries with Coconut Whipped Cream


    10 minutes
    20 minutes
  • 1 can full-fat coconut milk (or coconut cream) refrigerated overnight
  • 1 Tablespoon honey or maple syrup
  • 2 teaspoons vanilla extract
  • 2 pints strawberries, halved
  • 2 teaspoons olive oil
  • 1 Tablespoon honey

Serves 4

  1. Preheat the oven to 400F.
  2. Place a bowl and electric beaters into the freezer for 5 minutes to chill. (you can also use an immersion blender– just place the blender stick and bowl in the freezer)
  3. Remove the coconut milk from the fridge. Scoop the solids out into the chilled bowl. Save the liquid for a smoothie or another use. Add the honey and vanilla to the bowl and using an electric beater, beat until fluffy and smooth. Taste and adjust sweetness as necessary.
  4. Toss the strawberries with the oil and honey. Place on a parchment lined baking sheet and roast until tender, about 18-20 minutes. Toss halfway.
  5. Serve the strawberries with the coconut whipped cream and enjoy.
*Save extra coconut whipped cream in the fridge for 7 days

Spaghetti with Arugula-Almond Pesto

arugula pesto pasta

Our first CSA haul of the 2016 season is on Tuesday so naturally we’ve decided to carbo load for the long days ahead! We’re thrilled to reconnect with our members from last season and equally excited to meet new Tumbleweed Farm CSA folks this year. We drop off our main shares at Migration Brewing in Portland where we’re lucky enough to sit and share a beer with folks who are picking up their veggies for the week. Even though Tuesdays are our longest day of the week they inevitably end up being our favorite because we get to enjoy the company of the amazing folks who are supporting our farm and cooking meals for their families with our produce. It’s amazing!

This past weekend we attended our third farmers market of the season. The weather was cold and dreary so it wasn’t as busy as we’d hoped it would be which resulted in us coming home with more produce than we’d hoped to. The good news is that I put the abundance of fresh arugula to good use and made a few pints of arugula-almond pesto. I’m freezing some and giving a few jars away to some neighbors. It’s a tasty sauce and made for a simple yet flavorful dinner after a long day at the market.

I hope you all enjoy this spaghetti as much as we do. Arugula should be in abundance at your local farmers markets right about now and tastes better than ever. We enjoyed this spaghetti with a simple arugula salad and glass of white wine for good measure.

Cheers from Tumbleweed Farm!

Spaghetti with Arugula-Almond Pesto


    15 minutes
    10 minutes


  • 1 cup arugula
  • 1/4 cup lightly toasted almonds, roughly chopped
  • 1 large clove of garlic, chopped
  • 3 Tablespoons fresh lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • Coarse salt
  • 1/2 cup extra virgin olive oil


  • 1 pound spaghetti
  • freshly grated parmesan cheese
  • pinch of crushed red pepper flakes
  • olive oil
  • salt and pepper


Serves 4

  1. Combine the arugula, almonds, garlic, lemon juice, parmesan cheese and salt in the bowl of a food processor. Pulse, until coarsely pureed. With the motor running slowly drizzle in the olive oil. Continue to process until smooth and creamy. Taste and adjust seasonings as needed.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving 1 cup of cooking liquid. Return the spaghetti to the pan, add the pesto and toss until evenly coated, adding reserved pasta water, a little at a time, if the pasta seems a bit dry.
  3. Divide between bowls and top with parmesan cheese, crushed red pepper flakes and a drizzle of olive oil. Season to taste with additional salt and pepper if necessary.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go

Fridays at the Farm

T gofersField Shot 3Fridays at the farm oct 9th 4

I like to think I live with a glass-half-full kind of spirit. It’s served me well over the years and has kept me trucking along even during some pretty trying times. This spring however, Tumbleweed Farm has tested both me and Taylor more than we’ve ever been tested in our 8 years of farming. We thought last spring was rough when we were camping out in the fields because the deer were eating so many of our crops. We didn’t have the budget for a new deer fence so we did the cheapest thing possible….patrol the fields ourselves. We had a good attitude about it and knew that if we had a good farming season we could afford to put money away for a new fence. The good news is that the farming season was awesome (albeit some deer damage) and we could justify the investment. This winter Taylor built the entire thing with his own two hands. The fence is not only beautiful but it works!!! The deer haven’t been able to get in (we’ve even seen them try!) and if feels amazing to sleep in our bed instead of the cold damp fields.

Just as we were getting comfortable (and maybe a little too cocky about our newly protected farm) a whole slew of new problems have surfaced. Root maggots have killed off hundreds of our spring broccoli plants; an unexpected frost did some major damage on the first round of cucumbers (this resulted in a road trip to an organic farm 2 hours away to pick up a bulk order of starts to make up for the loss) and gophers have decimated over half of our potato planting which required an emergency bulk order of seed potatoes (they arrive tomorrow.) To sum it all up, it’s been a little bit of a rocky start to our 2016 season. We’ve had to take turns comforting each other because we can’t both be falling apart at the same time. Someone needs to stay level headed when the farm throws us unexpected challenges, expenses and overwhelming heartache.

If I’ve learned anything about farming it’s that it can be really easy to focus on the things that are going bad (this year it seems like a lot is happening at once). Taylor has reassured me that this is why we grow a diversity of crops. We’re facing 3 major crop devastations but we grow over 50 different varieties of vegetables so even with these losses, (which we’ll hopefully make up with some of the replacement plantings) our customers should receive plenty of sustenance throughout the season. It doesn’t make it any less frustrating but it’s good to know we’ll be alright with the crops that are thriving.

The bright side of this crazy and stressful time is the amazing emails (which have included gopher stew recipes!), text messages and notes from friends and strangers alike.  We’re also going through this frustrating period with two of our closest farming neighbors who are dealing with the exact same issues. We’ve been emailing each other photos of our morning catches (the gopher traps are working well!) And as much as I hate to admit it, misery loves company. Of course we are super bummed that our friends are dealing with devastation too, but it feels comforting to know we’re not alone.

It may have been a rocky few weeks but there was something unexpected and wonderful that happened. Our strawberries are ripening two weeks early this year and we almost didn’t notice because we were so focused on everything that was going wrong. That first bite into a juicy berry gets me every time and is a great reminder that it’s still super early in the season. We’ll be damned if we let a few gophers and failed crops keep us down. Honestly, if we let these failures get to us we’d never be successful at farming. Each year there will be new challenges and inevitably more devastation. It’s these setbacks that make the things that go well that much sweeter. Besides, the season is just beginning and the summer is looking just as bright as our strawberry patch.

I hope wherever this post finds you that there is a sweet and juicy berry to sink your teeth into and that the sun finds a way to shine when you’re feeling like there is no light at the end of the tunnel. Hopefully a few beers with some good friends are on your agenda too. And hey, if you live near by we’ll be selling veggies at the Hood River Farmers market tomorrow (Saturday) from 9-1pm. Radishes, turnips, lettuce, kale, arugula, herbs, asian greens, eggs, leeks and spring garlic just to name a few of the tasty items on the harvest list. We hope to see you there! Happy weekend everyone.

Cheers from Tumbleweed Farm