Lemony Lentil & Herb Lettuce Cups

lentil lettuce wraps

We’re experiencing a true heatwave here at Tumbleweed Farm and our appetites haven’t been very big. It feels like Oregon is turning into California at a rapid rate and our farming conditions have gotten pretty extreme. We’re lucky that we still have unlimited irrigation use but the threat of our access to water is real and we’re crossing our fingers for some damn rain!

With that being said, these lentil lettuce wraps have been a highlight after some pretty hot days out in the fields. I was inspired to make these after one of our buddies brought some over for a potluck dinner that we hosted a few weeks back. For some reason, this simple dish stood out amongst all the other amazing food and I couldn’t wait to make my own version. This is the kind of meal that is great when you’re not in the mood to cook but you still want something nourishing to satisfy your hunger.

lentil lettuce wraps2

Hearty lentils, fresh herbs, spicy radishes and tender lettuce leaves make for a pretty tasty meal. If you’re hot, cranky and hungry this is just what the doctor ordered! Crack open an ice cold beer and whip up this simple dish. Cheers from Tumbleweed!

Lemony Lentil & Herb Lettuce Cups


    15 minutes
    30 minutes
  • 1 cup beluga black lentils or french green lentils
  • 1 head of butter lettuce
  • 1/3 cup fresh lemon juice
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon crushed red pepper flakes (more or less depending on tolerance)
  • 1/4 teaspoon fine sea salt
  • black pepper to taste
  • 1/3 cup extra virgin olive oil
  • 3/4 cup goats milk feta cheese, crumbled
  • 3 scallions, minced
  • 1/2 cup of diced red onion
  • 3-5 radishes, thinly sliced

Serves 4-6

  • Place the lentils and 2 1/2 cups water in a saucepan. Bring to a boil. Cover, reduce heat and simmer until cooked. About 25 minutes. Check lentils after 18 minutes and add water if necessary. Drain, rinse and set aside to cool for 1 hour.
  • Wash the lettuce and break apart the leaves. Pat dry and set aside.
  • In a large bowl, whisk lemon juice, dill, parsley, mustard, crushed red pepper flakes, salt and pepper. Slowly whisk in the oil. Add lentils, feta, scallions, onion and radishes. Taste test and season with additional salt and pepper if need be.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen

Fridays At The Farm

Fridays5 June 18thFridays at the farm 5-25 3Fridays at the farm 5-25 10Fridays at the farm 5-25 5Fridays at the farm 5-25 11Fridays6 June 18thFridays at the farm 5-25 12Fridays at the farm 5-25 8Fridays at the farm 5-25 7Fridays at the farm 5-25 9Fridays at the farm 5-25 2Fridays at the farm 5-25_Fridays at the farm 5-25 13Fridays4 June 18th

I’m super grateful for the fact that Tumbleweed Farm sits at the base of a mountain. Mountain air is the best because even when we reach triple digit temps in the afternoon it still cools off enough to sleep comfortably at night (we even have to bundle up first thing in the morning for our chores and early harvest).

This past week things have gotten quite toasty in the fields but every afternoon a dunk in the irrigation ditch totally revitalizes us. Evenings have been mellow with beers at the grill and a lot of veggies for dinner! The fields are about 2 + weeks early with summer produce quickly arriving (we’ve actually been harvesting our first round of summer squash and zucchini!) We’re feeling pretty good at the moment with the occasional daily freakout. It’s amazing how many emotions you can experience in one day. However, for the most part, things are looking really good and we’re feeling like the hot (I mean really HOT) summer that lies ahead will still be manageable and profitable for our farm.

The Thursday farmers market in Hood River continues to be a total blast. We have some amazing local customers and it’s always a treat to hear what people are cooking up in their kitchens. We actually have some die hard folks that buy the same produce every week which makes harvesting particular items extra fun. We chat about our customers in the fields and it’s almost like they’re right there with us when we’re harvesting their food. We love our community of supporters and their rad energy is felt throughout our farm fields.

Our weekly field trip into Portland to drop off our CSA shares has quickly become the most stressful and simultaneously enjoyable day of the week. Tuesday mornings begin extra early (with a lot of coffee) and are quite hectic. However, once we pack up the truck and hit the road the simple act of sitting upright, in an air conditioned vehicle is pure bliss. We get to drop off our CSA at an amazing brew pub (Migration) and continue to enjoy a semi vacation from the farm. The brew pub has AC, great beer, and most importantly, our rad CSA members who often times stay and enjoy a cold one with us.

With all that being said, I hope this weekend you all get to cool off with a few tasty beverages and of course, some good food with great people. Cheers from Tumbleweed!


Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce

Cashew Queso Recipe of the wek

This was the recipe of the week for our CSA members and I’m really excited to share it with you as well! We’re harvesting kohlrabi and broccoli consistently now and we love preparing these delicious veggies together. They’re great eaten raw and one of my favorite summertime snacks is thinly sliced kohlrabi with sea salt and a drizzle of olive oil. So good! However, sometimes it’s fun to doctor these veggies up a bit and a few minutes spent on the grill with a side of this smokey cashew sauce is hard to beat. I’ve made this sauce on the blog before but somehow we keep coming back to it.

Funny story-we deliver Tumbleweed Farm lettuce to an awesome BBQ restaurant (Apple Valley) here in Parkdale every week. This past weekend they were catering a good friend of ours wedding and there was a gal who was attending that was vegan. When I was delivering the lettuce the day before the event they asked if I had any ideas of a good sauce to prepare for an individual vegan portabella mushroom dish. After describing this smokey cashew sauce they were intrigued so I immediately called Taylor and had him start soaking my cashews ASAP! I wanted to whip up a sample when I was done dropping of the rest of our restaurant deliveries that morning. The verdict? They served it with her meal at the wedding!

As a side note, if you find yourself in in Parkdale, OR this summer be sure to swing by Apple Valley BBQ for a good meal. Obviously the salad is killer (Tumbleweed lettuce!) but the rest of the menu is out of this world too. When we’re craving a little meat we head up the road for the best and you all should too!

Cashew Queso Recipe of the wek2

You don’t need to be a vegan to enjoy this cashew sauce. We served this grilled salad with some chicken on the side and it was a great meal. With that being said, crack open a cold beer and head to your grill!

Grilled Broccoli & Kohlrabi Salad With Smokey Cashew Sauce


    10 minutes
    10 minutes


  • 1/2 pounds broccoli, cut into 1 inch florets
  • 2 kohlrabi, sliced into 1/4 inch rounds and then into half moons
  • 1 Tablespoon olive oil
  • salt + pepper


  • 1 cup raw cashews-soaked in water for at least 30 minutes
  • 2 Tablespoons tomato paste
  • 1/4 cup nutritional yeast
  • 1-2 teaspoons smoked paprika, more or less depending on preference
  • 1/4 teaspoon cayenne pepper + more to taste
  • 1/2 teaspoon fine sea salt
  • 2 Tablespoons fresh lime juice
  • 1 cup water + additional to thin if necessary



Serves 4

  1. Prepare the sauce by draining the soaked cashews. Rinse them under cold water and then place into a high speed blender along with the rest of the ingredients. Blend on the highest possible setting (a vitamix works well here!) until smooth and creamy. Scrape the sides down as necessary while blending. Taste test and adjust seasonings as needed.
  2. Preheat the grill to high. Toss the broccoli and kohlrabi with the oil, salt and pepper. Place directly on the grill (being careful not to let the veggies slip in between the grates) and grill for about 3-5 minutes per side or until lightly charred and crisp.
  3. Serve with the cashew sauce and enjoy
*Extra sauce can be stored in an airtight container in the fridge for up to one week
*Use this recipe as a guide and adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen