Fridays at the Farm

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If you’re a farmer and live in a climate like ours, the year is truly broken up into four seasons. We tossed out a 12 month calendar a long time ago and are now slaves to four very distinctive intervals in time.  We tend to each season differently (they all demand different things) and work our way from one to the next- sometimes without taking a breath in-between. As we dive deeper into autumn our bodies and minds are acclimating to a “slower” pace of life. And for some reason (in this season that we SO look forward to all year long) we somehow have the hardest time adjusting to our new “normal.”

Taylor and I are getting more sleep than we have in the past 8 months. We’re eating like kings and socializing with friends once again. We still have a few more weeks left of CSA deliveries and just over a month more of farmers markets and restaurant accounts. With that being said, the hard part is over.  All of the winter storage crops have been harvested, the day-to-day chores are less demanding and yet, somehow, we’re still struggling. With less of a workload the mundane tasks seem totally brutal. Chores that were easy in the summer feel like a total pain in the ass in the Fall. Our bodies feel worn down and beat up. Taylor recently found me curled up crying outside the greenhouse for no apparent reason.

“why are you crying?”

“I don’t know….Please leave me alone. Dammit, I’m just so fucking tired.” (I said this after a solid 8 hours of sleep the night before)

What I’ve come to realize is that in the early spring and summer Taylor and I live in survival mode. We move through the motions of the day at tremendous speed and we’re constantly on high alert. We’ll work 12-14 hour long days without batting an eye. We’ll crawl into bed still dirty from the days chores and wake up to do it all over again no problem. And as we come down from the chaos and stress of Spring and Summer we are quickly reminded that it’s okay to cry for no other reason than being completely beat down. It’s totally acceptable to bitch and moan through chores that we once looked forward to in the summer because they felt like a break from the more demanding tasks at hand. And it’s okay to feel tired even after a proper nights rest.

As we continue on this path deeper into the slow season I think we’ll settle into our new “normal” just fine. It’s the adjustment period that’s always hard. We’re lucky that our friends have all accepted us back into their lives after months of being completely absent. Our dinner table fills up in the evenings with delicious food and the best company to enjoy our small feasts. We may be struggling to adjust to this new season but I’ll be damned if we don’t eat amazing food to help get us through.

With all that being said, I hope this Fall you all are able to slow down a bit and soak up a little down time. We all deserve a break from time to time and I’m thankful that we farm in a place that grants us a true “slow” season. Before we know it the farm will be tucked in under a blanket of snow and we’ll be flipping through seed catalogs while preparing for our 2016 season. Before that time comes I want to enjoy as much of Autumn as I can. There’s still a lot of pumpkin beer that needs to get drank, pumpkin pie that needs to get made, and way more pumpkin spice muffins need to get eaten.

I hope this weekend you all get to crack open a few pumpkin beers (they’re my favorite!) and enjoy this beautiful season that we’re deep into know. Cheers from Tumbleweed Farm.


Daikon Radish & Soba Noodles with Chickpea-Miso & Ginger Sauce + Fried Egg

Daikon Soba noodles_

Daikon radishes may not seem like something worth celebrating however, when you harvest heavy crate after of heavy create of this hearty winter radish (despite your back killing you) you have to make up for the hard labor somehow. Thankfully, this recipe is just what the doctor ordered and also happens to be the recipe of the week for our CSA members. I created this recipe partially out of frustration from the morning’s harvest but mainly because I wanted our CSA members to have a tasty way to incorporate daikon radishes into a main meal. This recipe is simple, delicious and uses a ton of vegetables that were included in our member’s shares this week. Oh yeah, if you aren’t familiar with daikon radishes they look a little something like this.

Fridays 9-17 8

They’re slightly spicy, crunchy and make the best veggie “noodles” when julienned with a vegetable peeler. They’re a great addition to this pasta and I hope you all enjoy this recipe as much as we do. It tastes best eaten with good company and a pint of your favorite house beer. Cheers from Tumbleweed.

Daikon Radish & Soba Noodles with Chickpea-Miso Ginger & Sauce + Fried Egg

    15 minutes
    15 minutes


  • 2 Tablespoons grapeseed oil (or olive oil)
  • 1 bunch of scallions, minced (white and light green parts only) Reserve a few greens for garnish
  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
  • 1 head of bok choy, greens and ribs coarsely chopped
  • 4 ounces buckwheat soba noodles
  • 1 large daikon radish, julienned with a vegetable peeler
  • 2 carrots, julienned with a vegetable peeler
  • fried eggs for serving (leave out for a vegan option)
  • toasted sesame seeds for serving

ginger miso sauce

  • 1 Tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 1 teaspoon chili paste (or sriracha)
  • 2 Tablespoons chickpea miso (can sub with traditional white miso)
  • 2 1/2 Tablespoons tahini
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon pure maple syrup
  • 2 teaspoons toasted sesame oil
  • 1 Tablespoon water (plus more to thin if necessary)



Serves 4

  1. Heat the oil in a large skillet over medium heat. Add the scallions and cook until fragrant, about 2 minutes. Stir in the chickpeas and continue to cook, stirring often, until the chickpeas are lightly browned. Add the bok choy ribs and cook for about 3 minutes longer. Add the bok choy greens and cook until the greens are tender and slightly wilted. Remove from heat.
  2. Cook the soba noodles according to specific brands instructions.
  3. Prepare the ginger miso sauce by combining all the ingredients and whisking until smooth and creamy. This works well with an immersion blender. Taste test and adjust seasonings if need be. Add additional water if the sauce is too thick.
  4. Drain the soba noodles and add them to the vegetable mixture. Stir in the julienned daikon and carrots and toss well. Drizzle the noodles with the ginger miso sauce and continue to toss until well combined.
  5. Divide noodles between bowls and top with fried eggs, toasted sesame seeds and minced scallion greens. Season with salt and pepper if necessary. Serve warm, at room temperature or cold.


*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen

Early Autumn Moroccan Stew

Autumn Moroccan Stew

There are few things more satisfying on a small farm than tasting an entire year’s worth of hard work in one simple meal. Throughout the spring and summer we work from sunup to sundown caring for thousands of plants (some of which we won’t reap the benefits from for almost half a year!) and through the chaos and stress of the days we sometimes forget what we’re actually working towards. Thankfully, after just one bite of this stew we were quickly reminded of why we do what we do for a living.

Early autumn is that magical time of the year when the summer bounty can be enjoyed with the first of the fall/winter harvest. It’s that in-between season that can slip between the cracks if you don’t pay close attention. This warming stew is a welcome change this time of year and celebrates the flavors of the summer and fall in one simple dish. It’s the kind of meal that is desperately needed by the body and soul this time of year (almost as much as the first bite into a sugar snap pea in the early spring). It’s bursting with farm fresh flavors and totally worthy of cracking open a bottle of champagne for.

We hope you enjoy this simple farm fresh meal as much as we do. Cheers to the autumn bounty and to farmers everywhere for all of your hard work. Grab a spoon and dig in!

Early Autumn Moroccan Stew


    25 minutes
    45 minutes
  • 2 Tablespoons olive oil
  • 1 large onion, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 2 carrots, chopped into 1/2 inch pieces
  • 1 large sweet potato, chopped into 1/2 inch pieces
  • 1 medium sized eggplant, chopped into 1/2 inch pieces
  • 2 zucchini (or summer squash) cut into 1/2 inch pieces
  • 2 large tomatoes, chopped (or 1 (15 oz) can of diced tomatoes)
  • 3 cups vegetable stock
  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
  • 1/2 cup dried currants
  • salt + pepper to taste
  • 3 cups cooked grain-quinoa, rice, or couscous
  • Full fat yogurt for serving-(can sub plant based for vegan option)
  • fresh lemon juice for serving
  • Minced parsley for serving
  • 1/2 cup toasted almonds for serving

Serves 6-8

  1. Prepare whatever grain you’re serving your stew with according to specific brand’s directions.
  2. In a stew pot heat the oil over medium high and sauté the onion for 2-3 minutes. Add the cumin, cinnamon, coriander, cayenne and allspice. Cook until fragrant, 1 minute. Add carrots, sweet potato, eggplant, zucchini and tomatoes. Cook for an additional 3-5 minutes, stirring often. Add broth and bring to a simmer. Cook on medium-low heat for 30 minutes, stirring occasionally.
  3. Stir in chickpeas and currants and season to taste with plenty of salt + pepper. Continue to cook until chickpeas are warmed through.
  4. Serve with cooked grain of choice and a dollop of yogurt, freshly squeezed lemon juice, parsley and toasted almonds.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen