Spring Nourish Bowls With Ginger-Miso Sauce

Spring Nourish Bowls2

This is my absolute favorite time of year at Tumbleweed Farm. After months of eating heavy food, fresh springtime meals like these nourish bowls are a happy treat. I love the flavors of the season and farm fresh food is the best medicine. I still get giddy when we sit down to a dinner prepared with food we’ve grown and share a bottle of local wine. Clinking glasses with my favorite farmer every evening is the best part of my day. Taylor and I are lucky to have found each other and even luckier to still be attracted to one another after a day in the fields. We look like total train wrecks at the end of the day but the truth is, I find Taylor the most attractive when he’s caked in dirt and has the faint smell of gasoline from the tractor in his hair. I can’t get enough.

Spring Nourish Bowls

These spring nourish bowls are a great meal to share with someone you love. Instead of heading out for a proper date, crack open a bottle of good wine, light a few candles and celebrate an evening at home. The only bad part of about date nights in is doing the dishes. Taylor and I have worked out a great after dinner ritual of playing a few rounds of golf (our favorite card game for dish duty) and whoever loses has to do the dishes. It keeps things exciting!

I’m sharing the recipe for these Spring Nourish Bowls over on Oh My Veggies. Click here for the recipe. Happy Thursday!


Strawberry Mint Smoothie

strawberry mint smoothie

I’m not going to lie, I was originally going to use this flavor combination for a cocktail. However, after too many mornings of eggs and toast (don’t get me wrong, we love eggs and toast but only for so many mornings in a row!) we were ready for something light, refreshing and delicious to jump start the day.

This simple smoothie is just what the doctor ordered. Taylor and I love the bright flavors of spring in a perfectly chilled mason jar for a quick breakfast on the go. If you happen to be in a breakfast rut I think you’ll be stoked to have this smoothie in your spring/summer rotation.  Not only is it a breeze to whip up, but it’s healthy, delicious and bursting with farm fresh flavors. If you love the flavor combination as much as we do I think you’ll enjoy this same idea as a cocktail. I’m creating a recipe later in the week so I’ll keep you posted!

In the meantime, jump start your day with a nourishing smoothie so you can tackle whatever the day has in store for you. Cheers from Tumbleweed Farm!

Strawberry Mint Smoothie


A light and refreshing smoothie bursting with spring flavors
    5 minutes
    0 minutes
  • 1 large banana (preferably frozen)
  • 1 cup frozen strawberries
  • 1/4 cup tightly packed fresh mint leaves
  • 1 1/2 teaspoons freshly grated ginger
  • 2 teaspoons raw honey
  • 1 Tablespoon ground flaxseeds (optional)
  • 1 1/2 cups nut milk, water or dairy milk

Serves 2

  1. Place all the ingredients into a high speed blender and whirl away until smooth and creamy. Taste test and adjust flavors if need be (I added a bit more ginger but think the recipe above is a great starting point).
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Always taste test as you go
*Have fun in the kitchen

Grilled Asparagus with Blue Cheese, Walnuts & Balsamic Reduction


One of my favorite things about selling vegetables at the farmers market is getting to know other local farmers and ranchers. We live in such a beautiful community surrounded by amazing folks who raise and produce quality food.  At the end of every market we trade unsold Tumbleweed produce for local bread, dairy, meat, kraut and even kombucha. It’s awesome!

This past week at the market we headed home with some local blue cheese from Cascadia Creamery and asparagus (grown from a neighbor farmer.) The weather has been beautiful here so we decided an evening spent drinking beers and hanging around the grill was in order.

asparagus 2

I love grilled asparagus when it’s prepared simply with just a drizzle of olive oil and a sprinkle of flakey sea salt. It doesn’t get much better than that simple combination. However, this week we amped things up and tossed our asparagus in a little walnut oil and grilled it to perfection. We sprinkled the cooked asparagus with blue cheese, toasted walnuts and a drizzle of balsamic reduction. The result was nothing short of amazing and this simple springtime side dish is going to be a staple throughout the next couple of months.

I picked up a bottle of walnut oil from a local grocery store a few weeks back and have loved it’s mild sweet and nutty flavor. Walnut oil is a little more spendy than other oils but I think it’s totally worth the purchase and have used it on everything from salad dressings to drizzling a little on avocado toast. With that being said, if you don’t have access to a bottle of walnut oil you can substitute with olive oil for this recipe. Regardless, this seasonal side dish is a breeze to prepare and delicious to boot.

Crack open a few beers, fire up the grill and enjoy some tasty food with good company. Cheers from Tumbleweed Farm.

Grilled Asparagus with Blue Cheese & Balsamic Reduction


    5 minutes
    30 minutes

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1 Tablespoon REAL maple syrup

Asparagus Salad

  • 1 1/2 pound asparagus, trimmed
  • 2 Tablespoons walnut oil (or olive oil)
  • pinch of fine sea salt
  • 1/2 cup toasted walnuts
  • 1/2 cup blue cheese, crumbled

Serves 4

  1. In a medium saucepan, bring the vinegar and maple syrup to a low boil over medium-high heat. Reduce the heat to medium-low and simmer the vinegar, stirring often, for 20-25 minutes, until it has reduced by two-thirds. Keep an eye on the vinegar to avoid burning it and reduce heat if necessary. Your should have about 1/3 cup of reduced balsamic vinegar left in the pan.
  2. Preheat the grill to medium. Toss the asparagus with the oil and sprinkle with salt. Grill the asparagus (covered) until grill marks appear, about 4 minutes. Flip and continuing cooking until tender brown, about 4 more minutes. Transfer to a platter.
  3. Sprinkle the warm asparagus with the blue cheese, toasted walnuts and a few tablespoons of balsamic reduction. Season with additional salt and pepper.
*Store leftover balsamic reduction in an airtight container in the fridge for up to 1 month
*Use this recipe as a guide and adjust measurements and ingredients as necessary