Summer Harvest Ratatouille With Pasta

ratatoulli_

This simple dish was the recipe of the week for our CSA members. Late August is definitely a great time of the year to whip up a pot of ratatouille because all of the key ingredients are ready for harvest at the same time. And while Tumbleweed Farm’s version is not a traditional French version (where the dish originates from) this take on a classic is catered towards busy folks who don’t have as much time to spend in the kitchen. We love how simple, quick and delicious this meal is and can’t wait to eat leftovers for lunch tomorrow.

The days continue to be quite warm here at the farm but the evenings and early mornings are cool enough to warrant jackets and giant mugs of hot coffee in the fields. We feel Fall creeping around the corner and our meals are a reflection of the slightly changing weather. This dinner was warm and comforting and we savored every single bite. I hope you all enjoy our farm-to-table version of the French classic ratatouille. The recipe below uses only ingredients that were included in our CSA members boxes so feel free to swap out some of the ingredients for things you have on hand ie: onions for scallions, bell peppers for anaheim peppers, etc. As with all of my recipes use this as a guide and adjust ingredients as necessary. My hope is that the ingredients included in all of my meals are easy for you to find at your local farmers market. Play around in the kitchen and always have fun while you prepare your food. Cheers from Tumbleweed!

Summer Harvest Ratatouille With Pasta

Dinner

  • PREP TIME
    15 minutes
  • COOK TIME
    30 minutes
  • 3 Tablespoons olive oil
  • 1 bunch of scallions, diced, white and light green parts only
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 1 medium-small eggplant, cut into 1/2 inch pieces (about 2 1/2 cups)
  • 1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)
  • 1 anaheim pepper, seeded and cut into thin strips
  • 1 pint cherry tomatoes, some sliced in half others left whole
  • 1 heirloom tomato, coarsely chopped, about 3/4 of a cup worth
  • 1 teaspoon salt
  • 1/2 cup fresh basil leaves, finely chopped
  • 8 ounces rigatoni pasta
  • fresh parmesan for serving
  • Salt + pepper for serving


Serves

  1. Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.
  2. Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes, heirloom tomato and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes.  Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.
  3. While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)
  4. Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.

 

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

Tumbleweed Farm Sweet Corn & Zucchini Salad

Tumbleweed Farm Corn Salad

We’re having a bountiful harvest of sweet corn at the farm this season and we could not be more thrilled. Sweet corn has been one of the highlights to our summer and we’re enjoying every single bite! This particular recipe may go down as the best salad we’ve whipped up at the farm this season and I really hope you all give this a try.

When sweet corn is fresh, it’s tastiest when eaten raw. Our old farm manager back at Hutchins Farm used to say it was a “sin” to cook fresh sweet corn and while I appreciate his passion, I still have a soft spot for grilled corn on the cob and I’ll never give that up!  However, it really is true that fresh corn-right off the stock- shouldn’t be doctored up much and I hope this recipe inspires you to pick some up at your local farmers market. If you cannot find fresh corn or you’re not sure when it was picked, then I’d recommend blanching the corn (on the cob) in boiling water for 2-3 minutes.

I enjoyed this salad with a glass of white wine while Taylor opted for a pale ale (both are great with this recipe) We served this with a side of grilled shrimp for a simple meal. Cheers to the summer bounty!

Tumbleweed Farm Sweet Corn & Zucchini Salad

Salad

  • PREP TIME
    20 minutes
  • COOK TIME
    0 minutes

Dressing

  • 2 Tablespoons fresh lime juice
  • 1 small jalapeño, seeded and diced
  • 2 teaspoons honey
  • 1/4 teaspoon ground cumin
  • 1/4 cup olive oil
  • salt + pepper to taste

Salad

  • 4 cups fresh corn kernels (from about 4 ears of corn)
  • 2 medium sized zucchini, julienned with a vegetable peeler
  • 1 small red onion, diced
  • 1/2 cup cilantro, minced
  • feta cheese, crumbled for serving (optional)
  • salt + pepper to taste


Serves 4

  1. Prepare the dressing by blending all the ingredients together with an immersion blender or regular blender until smooth. Season with salt and pepper.
  2. In a large bowl toss the corn with the julienned zucchini, red onion and cilantro. Drizzle with the dressing and toss until well combined. Sprinkle the salad with feta cheese and season to taste with additional salt and pepper.
*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 + A Thank You Concert

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Our CSA is the heart and soul of our farm and without the amazing folks who participate in the program we could not make a living doing what we love. A CSA (Community Supported Agriculture) is a big deal. Members sign up at the beginning of the year, write a check for the whole season and receive a box of seasonal vegetables weekly. There is no guarantee when you join a CSA. You literally commit to supporting your farmer through thick and thin. You reap the benefits of a good harvest or mourn the loss of a failed crop. In short, we’re traveling through the seasons all together and it builds a strong community bond. Because folks commit to us and our farm at the beginning of the year, Taylor and I pledge to work our hardest to produce the best quality food we can. We’ll work 7 days a week through heat waves, hails storms and we’ll do just about anything to protect our crops. Our members mean the world to us and we wanted to say thank you in the best way we know how. Local beer, local music and a picnic dinner at the farm.

Last Sunday we got to celebrate the bountiful year with almost all of our members. Local folks drove up the hill while most of our members drove all the way from Portland to come out to the farm to eat, drink and dance around to the always amazing Greenneck Daredevils (the best bluegrass band around!) Also, a huge shout out to my father-in-law for flying out from Massachusetts to help us gear up for the party and for working tirelessly in the fields pulling weeds and harvesting with us. My folks were also a huge help in gearing up for the party and came armed with plenty of beer (in case the kegs ran out-which they did!) and plenty of wine. It takes a village!

This season has been a long and hot one at the farm but we feel incredibly lucky to grow food for our community and good friends. We sometimes question our decision to have farming be our livelihood and on the really tough days (which have been often this year) it can be hard to keep our spirits high. However, when a customer emails us a photo of a meal they’ve prepared for their family (with our produce) it makes it all worth it. We feel totally revived when this happens and we cannot thank our supporters enough. And hey, it’s not just our local followers who make up our farm family-all of you loyal readers are a part of this farm journey too. Thank you for rooting us on, cooking our recipes and sending unconditional good vibes to Tumbleweed Farm. You guys Rock!

I hope this weekend you all get to kick back and enjoy some good music, quality food and a few tasty beverages too. Be sure to swing by your local farmers market to pick up all the supplies you’ll need to create your tasty meals this weekend. Happy Friday!

Cheers from all of us at Tumbleweed Farm. XO