Fridays at the farm

160127_DUTD Blog Fridays at the farm 3

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160127_DUTD Blog Fridays at the farm 4160127_DUTD Blog Fridays at the farm160127_DUTD Blog Fridays at the farm 6

160128_DUTD Blog Friday shots!!!Henry photo shoot

Tumbleweed Farm is still under a blanket of snow but it has been melting by the day. Our new neighbors are the cutest damn cows I’ve ever seen and our chickens are laying more eggs by the day. There are still recipes being shot for the cookbook each week and Henry continues to be hopeful that he can eat all the food being photographed—in the course of 80 recipes he’s only managed to eat a loaf of bread, a wheel of blue cheese and some bacon….not bad!!! Taylor and I have been playing intense games of dominos in the evenings which has been a total blast. We only have one rule we go by–loser has to do the dinner dishes.

The seeding schedule starts in less than two weeks and Taylor has been out in the field continuing to work on the deer fence. It’s a HUGE project and there is still a long way to go but he’s been doing a wonderful job. I’ll post photos soon!

Anyhow, this weekend is a busy one for us at Tumbleweed. Lot’s of farm and recipe projects in the works but it’s all good. At least we’ll be able to sit back a little in the evenings and enjoy some good food and more rounds of dominos. I hope you all have a wonderful weekend filled with tasty food, good company and a few cocktails thrown into the mix.

Cheers from Tumbleweed!

Crispy Broccoli Rabe & Chickpea Salad

160125_DUTD Blog Crispy Broccli Rabe And Chickpeas

Quick, nourishing, and delicious. This meal was a total winner in the Tumbleweed Farm kitchen. We’ve been doing our best to use leftovers from recipe testing and this simple dinner was a huge hit. Taylor and I both agree that when it comes down to it, meals like this are what makes us the most happy. When prep work is minimal and dinner is on the table in less than 20 minutes we’re pretty stoked with our evening.

Our chickens are happily laying way more eggs once again after a brief one month stint of minimal production. Now that the daylight hours are longer we’ve been topping almost every meal with a fried egg and this simple salad was no exception. I hope you all love this easy, no fuss meal as much as we do. Enjoy with a glass of your favorite house wine or an ice cold beer and call it an evening.

Cheers from Tumbleweed Farm.

Roasted Broccoli Rabe and Chickpea Salad

Dinner

  • PREP TIME
    10 minutes
  • COOK TIME
    10 minutes

Salad:

  • 1 bunch of broccoli rabe, trimmed
  • 1 (15 ounce) can chickpeas, rinsed, drained and patted dry
  • 2 Tablespoons olive oil
  • 2 fried eggs for topping

Dressing:

  • 1/4 cup tahini
  • 1 Tablespoon white miso
  • 2 Tablespoons rice vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons honey
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup water + additional to thin if necssary


Serves 2

  1. Preheat the broiler.
  2. Toss the broccoli rabe and chickpeas with the olive oil. Place in a single layer on one or two baking sheets in the top third of the oven. Cook for about 2 1/2 minutes. Remove from the oven and shake the pan. Return the veggies back to the broiler and continue to cook for about 2-3 more minutes or until the broccoli rabe is browned and slightly crisp. Remove from the oven and if the chickpeas are still not quite crispy enough return the chickpeas (only) back into the oven until they brown up. Once browned and slightly crisp remove from the oven and set aside.
  3. Whisk together all the ingredients for the sauce until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
  4. Fry your eggs in a little oil or butter until cooked to your liking.
  5. Divide broccoli rabe and chickpeas between two large plates and top with the fried eggs and drizzle with the sauce.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Cooking times will vary from kitchen to kitchen

Ginger Miso Sweet Potato Bisque

160122_DUTD Blog Sweet Potato Miso Soup-2

When life feels a little stressful and crazy there is nothing more soothing (or reassuring) than a piping hot bowl of creamy soup. If I’m being honest, things have been a wee bit stressful around the farm as we gear up for the season ahead and final touches on recipes are being tweaked for my cookbook. The deadline for the full manuscript is creeping up and I’m working my tail off to get things squared away. All I can say is thank god for soups like this when life feels slightly out of control! Soup is my go-to in the winter months when it’s dark, cold and it feels as if the sun will never shine again. This bright and flavorful bisque is just what the doctor ordered on a particularly dreary day here at the farm. Paired with wine and crusty bread and I’m good to go!

I hope you all enjoy this meal as much as we do. Grab a baguette of bread, pour some wine and dig in!

Ginger Miso Sweet Potato Bisque

soup

  • PREP TIME
    20 minutes
  • COOK TIME
    40 minutes
  • 2 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves of garlic minced
  • 1 1/2 pounds sweet potatoes–about 3 large ones, peeled and cut into 1/2 inch cubes
  • 2 Tablespoons fresh ginger, minced
  • 4 cups water + additional to thin if necessary
  • 3 1/2 Tablespoons white (or yellow) miso paste
  • 1/2 cup unsalted raw cashews, soaked in hot water for 30 minutes and drained
  • Salt and pepper to taste (optional)


Serves 4-6

  1. Heat the oil over medium heat in a large stock pot. Add the onion and garlic and cook for about 5 minutes, or until they begin to soften up a bit. Stir in the sweet potato cubes and ginger. Continue to cook for about 5 minutes stirring often. Add the water and bring to a boil. Reduce heat and simmer until the sweet potatoes are fork tender, about 20 minutes. Remove from the heat and let the soup cool for about 5 minutes. Ladle the soup into a high speed blender (you may need to do this in batches) add the miso paste and cashews. Blend on the highest setting until creamy and smooth. About 3 minutes.
  2. Return the soup to the pot and keep on low heat for about 15 minutes to allow all the flavors to blend together. Taste test and adjust seasonings as needed. If the soup seems too thick add a touch more water. Season to taste with salt and pepper (if it’s needed) garnish with parsley and serve with crusty bread and wine.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen