Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette

Green Bean Quinoa Salad_

This recipe is dedicated to my old farm crew back at Hutchins Farm. Picking beans is seriously one of the worst farm chores out there. Back-breaking is an understatement. Your hamstrings get a major workout, your arms get tired and of course, the lower back aches after a day spent in the bean patch. At Hutchins Farm we could spent up to 8 hours straight filling bucket after bucket full of beans in the heat of the summer. It was awful and the crew survived the mundane task by playing games like Guess Who? and 21 Questions. Now that Taylor and I have our own farm it’s almost twice as bad because it’s just the two of us and we miss the camaraderie we had with a full crew. We still play Guess Who? but it’s not the same without our old farm friends. As it turns out, tasks that are physically demanding (like picking hundreds of pounds of beans) are just a little more bearable when you have a crew of folks you can bitch and moan to while playing silly games to take your minds off the task at hand.

With that being said, Taylor and I are thrilled that our bean harvest is in full swing and very productive (even if our backs are killing us). I was inspired to make this dish after seeing a recipe in the most recent issue of Bon Appétit for a mixed green bean salad from one of my favorite cookbook authors Yotam Ottolenghi. Every dish I’ve made out of his cookbooks turn out amazing. This particular salad is a complete detour from the original recipe in the magazine but the inspiration is all from Ottolenghi. I incorporated different herbs and vegetables that were available at the farm and added some quinoa to bulk it up a bit. I’m happy with the results and as it turns out, this is a great summer salad to have on hand when other farmers come to dinner! Since we couldn’t enjoy this dish with our old farm crew we called in some new farm friends to help us tackle this salad. We enjoyed this dish with some smoked salmon, a pasta salad and a bottle of delicious summer wine. Simple food like this obviously tastes best with good company and I hope you all give it a whirl soon. Crack open some wine and enjoy!

Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette

salad

  • PREP TIME
    15 minutes
  • COOK TIME
    15 minutes
  • 1 pound mixed beans (green, wax or purple) trimmed
  • 1/2 cup unsalted peanuts
  • 5 Tablespoons olive oil, divided
  • 4 scallions, minced (white and light green parts only)
  • 1 inch piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground coriander
  • 1 teaspoon finely grated lime zest
  • 3 Tablespoons fresh lime juice
  • 1/2 teaspoon honey
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup cilantro leaves, finely chopped
  • salt + pepper to taste
  • 1 cup cooked quinoa


Serves 4-6

  1. Bring a large pot of lightly salted water to a boil. Add beans and cook until crisp tender. About 3-4 minutes. Transfer with a slotted spoon to a bowl of ice water. Let cool and pat dry.
  2. Heat 1 Tablespoon oil in a small skillet over medium heat. Add scallions and cook, stirring occasionally, until tender and soft. About 3 minutes. Add ginger, garlic and coriander and cook until very fragrant. About 1 minute. Remove from heat and season with salt & pepper.
  3. Heat 1 Tablespoon of oil in the same skillet over medium-hight heat. Add peanuts and a healthy pinch of fine sea salt. Cook, tossing often, until golden brown. About 2 minutes. Transfer to paper towels and let cool. Once cool enough to handle coarsely chop.
  4. In a large bowl whisk together the lime zest, juice, honey, red pepper flakes and remaining 3 Tablespoons of olive oil. Stir in the scallion/ginger mixture, beans, peanuts, cilantro and cooked quinoa. Toss to coat and season with plenty of salt and pepper to taste.
*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

Fridays at the farm July 30thFridays at the farm July 30th5Fridays at the farm July 30th4Fridays at the farm July 30th3Fridays at the farm July 30th2Fridays July 23rd 2Fridays12 June 18th

Evenings are my absolute favorite time around Tumbleweed Farm. After long days in the hot sun doing monotonous chores, it feels so good to sit out at the picnic table with Taylor and Henry and do absolutely nothing except stare out at the fields. The farm is quite beautiful when the sun goes down and the moon starts to rise. We don’t notice all of Tumbleweed’s imperfections in the dim light. The weeds aren’t visible and the evidence of deer damage seems non existent. We feel totally recharged in the cooler evening air and there seems to be a sense of peace that comes over us after we’ve officially called it a day. We usually sit outside until our eyes begin to get heavy and our bed is calling our name.

Thankfully, this past week has been less eventful than previous weeks and we’re hoping things continue to stay this way. The farm is producing more bounty than we’ve had all season. Watermelons and cantaloupes are making their seasonal debut and we’re swimming in a sea of tomatoes, peppers, eggplants, squash and leafy greens. Lunch has been my favorite meal recently because we’re simply grilling up sourdough bread, drizzling it with olive oil, rubbing each slice with garlic and layering on heirloom tomatoes, grilled scallions and basil. A healthy pinch of salt, a bit of balsamic vinegar and voila! So stinking good and ready in less than 10 minutes! If you’re not feeling inspired to cook this weekend I highly recommend grilled bread + tomatoes.

Anyhow, that’s about all the happenings at Tumbleweed for the week. I hope this weekend you all get to surround yourselves with some good folks and great food. Summer is flying by and I hope you all get to enjoy the flavors of the season while they last! Cheers from Tumbleweed.

White Wine & Burst Tomato Summer Pasta

Tumbleweed Farm summer pasta_

This simple pasta was the recipe of the week for our CSA members. Meals like this make me so happy because they are a breeze to prepare, require minimal ingredients and are busting with farm fresh flavors.

This is the kind of meal that tastes best when eaten outside at the picnic table with a few glasses of your favorite summer wine. Taylor and I decided (while we were eating this meal) that we don’t eat pasta nearly enough. I think that’s about to change! I often forget how simple and flavorful pasta dishes are and they are a great way to use up excess veggies that may be wilting away in your fridge. Just last night we made another pasta recipe out of roasted beets and a pesto made out of beet greens. Easy, delicious and I’ll have to make it again so I can post a recipe soon!

Anyhow, we hope you all enjoy this simple pasta dish as much as we do. Pour a glass of wine and enjoy! Cheers.

White Wine & Burst Tomato Summer Pasta

Dinner

  • PREP TIME
    15 minutes
  • COOK TIME
    20 minutes
  • 1 (8oz) package spaghetti
  • 1 medium-sized zucchini, julienned
  • 2 Tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pint cherry tomatoes
  • 1/2 cup dry white wine
  • 1 cup basil, coarsely chopped
  • salt + pepper to taste
  • freshly grated parmesan cheese for serving

 

 



Serves 4

  1. Cook pasta according to package directions.
  2. While the pasta cooks use a julienne peeler, or (regular peeler) to peel the zucchini into thin strips (think pasta size strips!)
  3. Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper flakes. Cook, stirring often until the garlic is fragrant and slightly soft, about 3 minutes. Stir in the cherry tomatoes and add the 1/2 cup of wine. Bring to a simmer, cover the pan and cook for about 5-8 minutes, or until the tomatoes burst open and release some of their juices. Season with plenty of salt and pepper.
  4. In a large serving bowl toss the cooked spaghetti with the zucchini, tomatoes, basil and top with a few healthy pinches of parmesan cheese and a drizzle of olive oil. Serve warm.

 

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