Farm Stand Meatballs with Collard Greens & Apricots


One of the perks of selling at the farmers market is getting to know other folks in our community who are growing/raising food for our valley as well. Our dear friend and fellow farmer (hi Tim!) is not only a total bad ass but he just so happens to raise some of the highest quality beef in our area. We’ve gotten to know Tim pretty well over the years and he just so happens to be our weekly “beer date” after the farmers market every Saturday.  We always look forward to heading out to the pub once we’re all packed up after a long day. Clinking glasses and finally getting to relax with a dear friend is one of the highlights to our week. Taylor and I treasure these beer dates and we love getting to talk “shop” and learn a bit more about our fellow farmers and ranchers. This past week Tim told us a really sweet story about the early days on his ranch (he and his wife have always raised free range grass fed cows—even before it was a “thing”) and those first years of business they never even got to enjoy their own beef—they were surviving off of elk and deer hunted on their property (and tired of it quickly.) They didn’t have a choice though, every single sale of beef counted and money was tight. So years of eating wild game and working their asses off (and raising two children to boot!) was just how they did things. However, after years of tireless labor business started to pick up and gradually they were bringing in more money. Finally, after too many venison burgers and elk stews they got to try their own beef. With a twinkle in his eye and a big cheeky grin Tim told us they haven’t eaten elk or deer since! His beef truly is amazing and knowing how hard he’s worked to get to where he is makes us proud to call him a friend and we feel honored that we get to sit down to such lovely meals because of his hard labor.

These farm stand meatballs are a celebration of all the hard working farmers and ranchers who feed us daily. We feel pretty darn lucky knowing that the majority of our dinner plates are made up of the food grown/raised by us or our good friends. These little meatballs are extra tasty with the addition of fresh rosemary and garlic. The collard greens have a lovely bite from a little honey/mustard mixture while the dried apricots add a touch of sweetness that compliments the whole meal. This is comfort food at its best and I hope you all enjoy this meal as much as we do.

If you live close to a farmers market I’d suggest grabbing all the goods for this simple recipe if you can (I know that’s not possible for all of you.) And hey, if you do so maybe you’ll get to hear a sweet story about the farmer behind your dinner!

Cheers to the harvest!

Farm Stand Meatballs with Collard Greens & Apricots


    10 minutes
    30 minutes


  • 1 pound grass fed ground beef
  • 3 sprigs fresh rosemary, de-stemmed and minced
  • 3 cloves of garlic, minced
  • pinch of crushed red pepper flakes
  • salt and pepper
  • 1 tablespoon olive oil

Honey-Dijon Collard Greens & Apricots 

  • 1 large bunch of collard greens, tough removed and very thinly sliced (about 6 cups)
  • 1 tablespoon grainy mustard
  • 2 teaspoons honey
  • 6 dried apricots, chopped
  • salt and pepper

Serves 4

  1. Preheat the oven to 400F. In a large bowl add your ground beef, rosemary, garlic, crushed red pepper flakes, salt and pepper. Use your hands to mix well. Once the herbs and spices are evenly distributed form the mixture into small meatballs.
  2. Coat the bottom of a large cast iron skillet with oil. Arrange the meatballs neatly in the pan. Bake in the oven for about 18- 20 minutes or until your meatballs are cooked through.
  3. Remove the meatballs from the oven and place the pan on the stove. Use tongs to remove the meatballs to a large plate (reserving the pan juices) and heat the skillet to medium. Add the mustard and honey and whisk well. Add the collard greens and cook, stirring often, until they are coated in the honey/mustard mixture and are becoming tender, about 3 minutes. Add the chopped apricots, salt and pepper, toss well. Place the meatballs back in the pan to heat though and serve warm.
*This recipe is adapted from So Let's Hang Out
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary

Maple Pumpkin Macadamia Dip


Happiness is a glass of wine, plenty of crackers and this festive dip all being enjoyed in the company of good friends around a roaring fire. The rain continues to fall here at the farm and we haven’t seen the sun in what feels like days. Luckily we have a barn stock piled with sugar pumpkins all screaming to be cooked up into something delicious and this sweet spread was just what the doctor ordered. Not only is this lovely when served with a mild white cheese but it tastes especially good when smeared onto a thick slice of toasted bread in the morning  with a cup of coffee– or simply eaten with a spoon at night for dessert. Macadamia nuts are not something I purchase often since they’re quite spendy but they are absolutely worth the splurge for this dip. So whether you dip, spread or eat straight up with a spoon I hope you find as much pleasure in this festive recipe as we do. Run to your local farmers market and pick up a few sugar pumpkins and get cooking!

Cheers from Tumbleweed Farm

Maple Pumpkin Macadamia Dip


    10 minutes
    20 minutes
  • 1 small sugar pumpkin (about 1 1/4 pounds) peeled, seeded and cut into 1/2 inch cubes
  • 3/4 cup macadamia nuts
  • 2 tablespoons walnut oil (or another neutral tasting vegetable oil)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of cinnamon
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • pinch of fine sea salt

Serves 6-8 servings

  1. Bring a large pot of lightly salted water to a boil. Add the cubed pumpkin, reduce the heat to medium and simmer until tender, about 15-20 minutes. Drain and set aside to cool.
  2. To the bowl of a food processor add the macadamia nuts, oil, maple syrup, and vanilla extract. Process until smooth, scraping down the sides of the processor as needed. Add the pumpkin cubes, spices and salt. Continue to process until completely smooth, scraping down the sides as necessary. Taste test and adjust flavors as necessary.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Store in an airtight container in the fridge for 5-7 days

Rainbow Chard with Hazelnuts & Mushrooms


This salad has everything going for it. Meaty chanterelle mushrooms are cooked until tender and bursting with flavor. Rainbow chard is simmered in a little butter and white wine and toasted hazelnuts add the perfect crunch and nuttiness to this earthy salad. We served this as a side dish to creamy pumpkin soup and our neighbor’s who were joining us all claimed the salad stole the show! I love when a salad is a show stopper!!

Anyhow, we again used mushrooms foraged by our friend Colin and leftover chard from the farmers market. Oregon hazelnuts were of course a lovely addition and I hope you all enjoy this simple yet elegant salad as much as we all did.


Cheers from Tumbleweed Farm.

Rainbow Chard with Hazelnuts & Mushrooms


    10 minutes
    15 minutes
  • 1/2 pound Chanterelle mushrooms (or another fresh wild mushroom)
  • 1 large bunch of rainbow chard (about 1 pound)
  • 1/2 cup hazelnuts, roughly chopped
  • 2 1/2 tablespoons unsalted butter, divided
  • healthy pinch of salt and pepper
  • 1/2 of a yellow onion, chopped
  • 1/4 cup dry white wine

Serves 6

  1. Use a dry towel to lightly brush clean the mushrooms. Chop the mushrooms into large chunks and set aside.
  2. Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.)
  3. In a large heavy bottom skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl.
  4. Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes.
  5. Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste.
*This recipe is lightly adapted from Sunset Magazine
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary