Charred Romaine With Smokey Seed Clusters

charred romaine

Our CSA members received GIANT heads of romaine lettuce in this past weeks share. The lettuce at Tumbleweed Farm is doing exceptional this season. It’s our main wholesale crop and we supply restaurants in the area with our loose leaf lettuce all season long. And while I love fresh greens tossed in a simple vinaigrette I’m really loving throwing whole heads of lettuce straight onto the grill. This charred romain is dressed in a simple balsamic dressing and loaded with smokey seed clusters, blue cheese crumbles (from our favorite cheese maker!) thinly sliced radishes and minced parsley. Simple, delicious and filling to boot! The smokey seed clusters get their bold flavor from smoked paprika and are lightly sweetened with a touch of pure cane sugar They are addicting and a great addition to any salad, pasta dish, grain bowl, or even toast.

I hope you all love this tasty salad as much as we do. Cheers from Tumbleweed Farm!

Charred Romaine with Smokey Seed Clusters


    15 minutes
    10 minutes


  • 2 large head of romaine lettuce, halved lengthwise, rinsed and patted dry
  • 2 tablespoons olive oil
  • 3-4 radishes, thinly sliced
  • 4 ounces blue cheese, crumbled
  • 2-3 tablespoons minced parsley

Smokey seed clusters

  • 1/4 cup raw sunflower seeds
  • 1/4 cup pumpkin seeds (pepitas)
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons pure cane sugar

Balsamic Vinaigrette 

  • 2 Tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • coarse salt and ground pepper to taste

Serves 2-4

  1. Preheat an outdoor grill to medium-high heat.
  2. In a medium sized skillet toast the sunflower and pumpkin seeds over medium heat, shaking the pan often, until the seeds are golden brown. About 3 minutes. Pour the seeds out onto a plate and toss with the paprika, cayenne and salt.
  3. Place the pan that previously toasted the seeds back on the stove over medium-high heat. Add the sugar and once the sugar has liquified (this wont take long!) add the seeds, tossing to coat them in the melted sugar. Do this quickly as you don’t want the sugar to burn. Remove from the heat and transfer the seeds to a plate to cool. Once cool enough to handle break the seeds apart into small clusters.
  4. Whisk together all the ingredients for the salad dressing and set aside.
  5. Toss the sliced romaine wedges with the 2 tablespoons olive oil. Place cut side down on the preheated grill and cook until lightly charred on the underside. About 3-5 minutes. Flip and cook for about 3-5 minutes longer on the opposite side or until lightly charred.
  6. Dived the romaine wedges between plates and top with the thinly sliced radishes, blue cheese, minced parsley. Drizzle with the dressing and top the wedges with the smokey seed clusters.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will vary depending on specific ingredients and grills

Smoked Salmon Lentil Bowl with Yogurt-Dill Sauce

smoked salmon salad

This week is kicking our butts here at Tumbleweed Farm. The weeds are growing faster than the plants and we’re already losing daylight hours at (what feels like) a drastic pace. We’ve been slightly overwhelmed with the planting schedule that lies ahead while still trying to stay on top of basic things like irrigating, transplanting and weeding. We have a very large fall brassica planting that is going into the upper field next week so we’ve been busy prepping that area while still tilling sections of the lower fields in preparation for fall roots and greens. Our brains may be focused on autumn but the reality is that the summer crops are cranking and we need to relax a bit because many of our summer fruits and veggies are thriving and it’s easy to only focus on the stress of the future. Thankfully, through the stress and chaos of the days, we’re managing to eat like kings! No matter how stressed, overworked or broken down we may feel, I’ll be damned if we don’t sit down and clink glasses every evening and just “be”.

This simple meal comes together in a flash and is especially tasty because we were gifted with some smoked salmon from our fisherman neighbor. The yogurt-dill sauce is delicious and versatile–I’m already planning on using it as a dip for zucchini fritters this weekend! I’m also using the leftover lentils for quick lunches this week–we’re going to toss the lentils with a little oil, herbs and fried eggs for some protein packed nourishment to keep us going!

I hope wherever this post finds you that the summer bounty is abundant and you’re able to slow down in the evenings and enjoy a simple meal with someone you love.

Cheers from Tumbleweed Farm

Smoked Salmon Lentil Bowl with Yogurt-Dill Sauce


    15 minutes
    25 minutes

Lentil Salad

  • 1 cup black Beluga lentils, rinsed and picked over (can sub with French green lentils)
  • 3 cups vegetable broth
  • 10 ounces smoked salmon, broken into bite size pieces
  • 3-4 radishes, thinly sliced
  • scant 1/4 cup minced parsley
  • scant 1/4 cup minced dill
  • flakey sea salt

Yogur-Dill Sauce

  • 1 cup whole milk plain yogurt
  • 1 small clove of garlic, minced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped capers
  • 1 tablespoon finly chopped dill
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon extra virgin olive oil
  • healthy pinch of kosher salt

Serves 4

  1. Combine the lentils and the vegetable broth in a saucepan and bring to a boil. Reduce heat and simmer, partially covering the pan, until the lentils are tender, about 30 minutes. Add more broth or water if need be to keep lentils covered. Check for doneness starting around 25 minutes.
  2. While the lentils cook prepare the yogurt sauce. Combine all the ingredients and whisk until smooth. Taste test and adjust flavors as needed.
  3. To serve, spoon a healthy portion of lentils between bowls and top with smoked salmon pieces, radishes, parsley, dill and a pinch of flakey sea salt. Drizzle in the yogurt sauce and enjoy.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go

Honey & Soy Glazed Radishes

Glazed radishes

I’m smitten with glazed vegetables–they are versatile and simple to prepare. If I’m making a side dish to share with friends who are preparing other food then I’ll serve them on their own. However, if Taylor and I are dining alone we’ll usually serve our glazed veggies with rice and a protein source–in this case a fried egg. However, grilled chicken, fish or even tofu would be a great addition to this simple meal. These radishes are incredibly tender and have a lovely balance of sweet and salty. I used the radish tops as well and they were a great addition to this tasty dish.

Cheers from Tumbleweed Farm!

Honey & Soy Glazed Radishes


    10 minutes
    15 minutes
  • 1 bunch of radishes, with greens
  • 1 1/2 tablespoons olive oil
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 cup cooked white rice
  • fried eggs for serving

Serves 2

  1. Separate the greens from the radishes and roughly chop them. Slice large radishes in half and keep smaller radishes whole.
  2. Heat the oil in a large skillet over medium-high heat. Add the radishes and cook, stirring often until lightly browned and crisp tender, about 10 minutes. Add the honey and reduce the heat to medium. Cook, stirring often, until the radishes are glazed, about 3-5 minutes. Add the soy sauce and cook until syrupy, about 5 minutes longer. Stir in the rice vinegar and radish greens, increase the heat to high and continue to cook until the greens are wilted and most of the liquid has evaporated.
  3. Serve with cooked white rice and fried eggs.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will vary from kitchen to kitchen