Fridays At The Farm

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After 10 solid days of cloud cover, rain and high winds the sun has finally graced us with her presence. We worked hard during a few storms covering greens in the fields with row covers (which is a nightmare when it’s windy outside!) We were beginning to worry that our newly transplanted lettuces, brassicas and herbs weren’t establishing enough in the fields with the lack of sun or warmth. However, it looks as though the grey/cold spell is over. The sun is shining bright, the plants are looking healthier each day, and we are loving working in dryer/warmer weather. Spring is definitely here and we can feel it!

This past week we officially filled our CSA for the 2015 season. We’re excited to meet some new members and feed awesome families our produce all season long. It’s a great feeling having supporters put their faith in us and Tumbleweed Farm. I think it’s going to be a great season-although, just like every season there with inevitably be some ups and downs. We’re feeling pretty good so far and are really looking forward to next week when we have some extra hands out in the fields. Two awesome folks are coming to stay with us, get their hands dirty and help us plant hundreds of pounds of potatoes. Adam and Rebekah, I hope you’ve been doing some push-ups!

The seeding schedule is continuing to take over our lives but all is good. It’s a great time of the year to be working on a farm especially when you get to work with your rad husband. Taylor and I are pretty darn lucky that we get to go through the good, bad and overwhelming days together. There’s no one else I’d rather take on this challenge with!

Anyhow, I hope you all enjoyed a glimpse at farm life this past week. Have a fabulous weekend and if you get a chance, cook up something tasty for someone you love. Cheers!


Ginger Mint Margaritas

Mint ginger Margarita 2

This post is sponsored by Olmeca Altos Tequila. All opinions are my own.

After a week of nonstop rain the sun finally broke through the clouds and the temperatures have started to rise. Not only are the plants happy to have some much needed sun but Taylor and I were stoked to have an excuse to whip up a batch of margaritas to celebrate the warmer days.

The mint is going bonkers at the farm and I knew it was destined for these cocktails. Boy am I glad this bottle of tequila came to us when it did! Mint and tequila are meant for each other.

Mint ginger Margarita 3

This margarita is hands down one of my favorites to date. The simple syrup is spoon worthy and tastes great drizzled on coconut ice cream. Trust me, when you’re buying ingredients for these cocktails throw in a pint of coconut ice cream. You’ll thank me later!

I hope wherever this post finds you that the sun is shining and you have an excuse to kick back and clink glasses with someone you love. Cheers from Tumbleweed Farm!

Mint ginger Margarita_

Ginger Mint Margaritas


    5 minutes
    20 minutes


  • 8 mint leaves
  • 3 ounces silver tequila (such as Olmeca Altos Plata)
  • 2 Tablespoons honey-ginger simple syrup
  • Juice of 1 lime + additional to taste as necessary
  • Ice
  • Salt

Honey-Ginger Simple Syrup

  • 1 piece of fresh ginger (about 6 inches long) peeled and cut into small rounds
  • 1 cup of honey (can sub with organic cane sugar if need be)
  • 1 cup of water

Serves 2

Simple Syrup

  1. Combine the honey and water in a saucepan over medium-high heat. Bring to a boil. Reduce heat, add the ginger and simmer for about 20 minutes, stirring occasionally. Remove from the heat and let the syrup steep for another 20 minutes. Strain out the ginger pieces (save them, they taste great!) store the syrup in an airtight container.


  1. In a mixing glass muddle the mint, tequila, simple syrup and lime juice. Half fill with ice and shake well.
  2. Strain the margaritas into glasses with salted rims and enjoy.
*Use this recipe as a guide
*Store simple syrup in an airtight container in the fridge for up to 1 month
*Adjust measurements and ingredients as necessary
*Taste test as you go

Garlic Parmesan Roasted Potato Salad with Fried Eggs

Herb Roasted Potatoes with Egg

We’re loving all the fresh eggs our chickens have been laying. Mealtime has never been so easy-just roast some veggies, toss in some greens and throw a fried egg on it! Simple, delicious and farm fresh to boot!

Herb Roasted Potatoes with Egg5Herb Roasted Potatoes with Egg3

We’ve eaten a version of this salad for lunch and dinner multiple times this week. We can’t get enough and I think you all will love how flavorful yet simple this dish is.

We’re currently picking arugula from the fields that’s grown back from last fall. We just sowed our spring arugula seeds but they are a few weeks out from being ready. For now I’m just stoked to have some fresh arugula at our fingertips for quick meals. We’ve been tossing the greens on sandwiches, pasta and of course this roasted potato salad.

Herb Roasted Potatoes with Egg2

I hope you all enjoy the simplicity of this meal as much as we do. If you don’t eat dairy you can substitute the parmesan cheese with my almond “parmesan”  which is really darn delicious too! Crack open a few beers, play your favorite tunes and dig into spring!

Garlic Parmesan Roasted Potato Salad with Fried Eggs


Roasted potatoes get a flavor boost from garlic and fresh herbs. Topped with a fried egg and tossed with spring greens for a simple meal.
    10 minutes
    35-40 minutes
  • 5 cloves of garlic, finely chopped
  • 3 Tablespoons olive oil
  • 1/4 cup parsley, finely chopped
  • 1 1/2 Tablespoons thyme, finely chopped
  • 1 1/2 Tablespoons rosemary, chopped
  • 2 pounds baby potatoes, (smallest ones left whole larger ones cut in half or quartered)
  • pinch of fine sea salt and pepper
  • big handfuls of arugula
  • freshly grated parmesan cheese
  • 1 fried egg per person
  • pinch of crushed red pepper flakes
  • freshly squeezed lemon juice
  • Olive oil for serving

Serves 4

  1. Preheat the oven to 375F
  2. In a large bowl mix together the garlic, olive oil and fresh herbs. Stir in the potatoes and toss until evenly coated. Spread potatoes in a single layer on a prepared baking sheet. Sprinkle with salt and pepper. Roast until lightly browned and tender, about 35-40 minutes. Stir halfway through cooking.
  3. While potatoes cook fry up your eggs. We like to fry ours in a little coconut oil but feel free to use butter or whatever you have on hand.
  4. Place a few handfuls of arugula on each plate. Top each plate with roasted potatoes and toss until well combined. Add fried egg and sprinkle with parmesan cheese, crushed red pepper flakes, lemon juice and a little olive oil. Season to taste with additional salt and pepper if need be.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will very depending on ingredients and specific ovens
*Have fun in the kitchen