Chanterelle Mushroom & Lentil Stew

Chanterelle Mushroom + Letil Stew

We are nearing the end of our 2014 farm season. There are only 3 more weeks left of farmers markets and CSA drop offs. It’s surreal that we’ve made it to this point in the farm season and now we’re beginning to put sections of Tumbleweed Farm to sleep for the winter. I can’t believe the off season tilling has begun. Pinch me!

Taylor tilling October

I feel like I am speaking for everyone here at Tumbleweed when I say we are SO ready for a long winters nap. It’s time to reschedule all of those doctors appointments to the chiropractor, physical therapist and dermatologist. Farming definitely takes its toll on our bodies and our annual doctor visits are necessary! Our lower backs and shoulders are our main concerns for long term farming and we feel like geriatrics trapped in 30-year-old bodies. It’s not a good look. Trust me!

Henry in the Shade

Even Henry’s ready for the season to wind down. It’s a rough life as a farm dog….

We may be on a waiting list for the chiropractor but one thing we aren’t on the waiting list for is a nourishing home cooked meal. Our bodies ache but our taste buds are very happy and most of the time this is way better than a visit to the doctor.

I’ve already mentioned that we have a wonderful exchange going on at the farmers market for chanterelle mushrooms. Each week during the fall we trade Tumbleweed vegetables for some locally harvested chanterelle mushrooms. I’m loving all of the recipes we’ve been cranking out with these seasonal gems and this chanterelle chowder is a new favorite.

Chanterelle Mushroom + Letil Stew3

Taylor took one bite and said “now this is a f*cking soup!” If that doesn’t convince you to make this simple meal than I’m not sure what will. If I ever write a cookbook this is going to be one of the first soup recipes. The ingredients list is short however, the flavors are outstanding. Sometimes less is more and this soup is a great example of that. We tossed in some Tumbleweed veggies in addition to the chanterelles and this stew was a home run. If you cannot afford/find chanterelle mushrooms (they can be expensive and sometimes hard to find) don’t fret, a mixture of your favorite mushrooms can be substituted. This chowder is farm fresh comfort at its finest and I hope you all enjoy this lovely meal as much as we do.

Chanterelle Mushroom + Letil Stew4

Grab a spoon, pour some wine and enjoy!

Chanterelle Mushroom & Lentil Stew


A comforting fall chowder bursting with farm fresh flavors.
    10 mins.
    40 mins.
  • 2 Tablespoons coconut oil
  • 1 yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 3 stalks of celery, finely chopped
  • 1 medium sweet potato, scrubbed clean and cut into 1/2 inch chunks (no need to peel)
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fine sea salt + more to taste
  • 1/4 teaspoon ground black pepper + more to taste
  • 5 cups chanterelle mushrooms (or mushrooms of choice)
  • 1 cup green lentils
  • 4-5 cups vegetable stock
  • chopped fresh parsley for serving

Serves 4-6

  1. Clean the chanterelle mushrooms with a soft brush to remove any dirt. Slice the stem and cap lengthwise into large pieces.
  2. Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic and celery and sauté until fragrant. About 5 minutes. Stir in the mushrooms, sweet potatoes, thyme, crushed red pepper flakes, salt and pepper. Cook for an additional 5 minutes.  Add the lentils and broth. Bring to a boil. Reduce the heat to low and simmer the soup for about 30 minutes or until the potato and lentils are tender. The longer the soup simmers the more flavorful it will become. Add more stock or water if the soup becomes too thick (however, if you like a really thick soup leave it as is!)
  3. Taste test the soup and adjust seasonings as needed. We added a bit more salt and crushed red pepper flakes at this point.
  4. Serve with minced parsley and some rustic bread.
*Use this recipe as a guide.
*Adjust measurements and ingredients to fit your personal preference and needs.
*Always taste test as you go.

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal2

The mornings here at the farm have become so chilly that we haven’t been drinking as many smoothies as we normally do in the heart of the farm season. Recently, we’ve been craving warmer, heartier breakfasts that will keep us full and energized during our morning chores. Thankfully, this delicious oatmeal has entered the picture!

It’s hard to believe that we harvested all of our sugar pumpkins on a 90 degree day in August, but it totally happened.  Now our little sugar pumpkins are storing comfortably in the Tumbleweed Farm barn, we grab a few crates worth to bring to farmers markets and to sell to our local customers but I’ve been secretly hoarding quite a few so we can enjoy these guys all winter long! .

Pumpkin Harvest 2014

Our sugar pumpkins are so stinking sweet and easy to prepare that I’ve been cooking up big batches of purees so we can add fresh pumpkin to smoothies, soups, and simply eat warmed up with a little coconut oil and sea salt. We can’t get enough of this sweet winter squash!

Pumpkin Spice Oatmeal

This spiced oatmeal is a bowl full of comfort. It reminds me why I need to cherish our mornings a little bit more and not rush out the door to get chores done. I love morning rituals and this is definitely our fall ritual at the moment. If you are in need of a little morning treat I think you will enjoy this oatmeal as much as we do. It’s creamy, spicy and will warm you from the inside out. Grab a spoon, pour a cup of extra strong coffee and enjoy this tasty breakfast. Cheers!

Pumpkin Spice Oatmeal


This warm, spiced oatmeal offers up a comforting and filling breakfast everyone will enjoy.
    10 mins.
    15 mins.
  • 2 cups water
  • 1/2 cup fresh pumpkin puree (from the can is fine too)
  • 1/2 cup dates, pitted and chopped
  • 1/4 cup pure maple syrup
  • 1 banana, mashed
  • 2 Tablespoons almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • pinch of fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned rolled oats

Optional Toppings:

  • shredded coconut
  • cacao nibs
  • hemp seeds
  • chopped pecans
  • almond milk for serving

Serves 4

  1. Whisk together all of the ingredients except for the oats in a medium-sized saucepan over medium heat. Bring to a boil. Reduce the heat to medium-low and stir in the oats. Gently simmer, stirring frequently, until the oats are tender and the consistency you like, 10-18 minutes.
  2. Ladle the oatmeal into bowls and top with your favorite toppings and a drizzle of almond milk.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.

Roasted Broccoli + Kohlrabi Salad with Ginger-Cashew Sauce

Kohlrabi and Broccoli Salad

One of my favorite vegetables to grow here at Tumbleweed Farm is kohlrabi. I wasn’t very familiar with this crazy looking vegetable before we got into farming but now that we grow thousands of them it has quickly become one of my favorite farm treats. For more kohlrabi recipes try my kohlrabi & cabbage slaw OR miso glazed turnips & kohlrabi quinoa salad OR kohlrabi chips with hippie ranch dipHave fun with this delicious vegetable!

Kohlrabi in the fieldA harvesting Kholrabi

If you aren’t very familiar with kohlrabi it has a mild broccoli stem flavor with the consistency of a firm apple. I love eating kohlrabi raw-just sliced into thin rounds with a little sea salt and pepper. However, it naturally pairs well with broccoli and I love eating these vegetables together.

Taylor harvesting Broccoli

If you are in need of a tasty fall salad this is going to be your go-to for a while. The ginger-cashew sauce is so stinking good I almost ate the whole batch with a spoon. I hope you all enjoy this simple side dish as much as we do. Grab a fork!

Roasted Broccoli + Kohlrabi Salad with Cashew-Ginger Sauce


Roasted broccoli and kohlrabi pair nicely with the sweet and spicy ginger-cashew sauce.
    20 mins.
  • 1 pound of broccoli, cut into florets
  • 1-2 medium-sized kohlrabi, tough stems removed and cut into 1 inch chunks
  • 1 Tablespoon sesame oil
  • 1/4 cup toasted cashews
  • 1/2 cup minced cilantro or parsley for serving

For the sauce:

  • 1/2 cup raw cashews (no need to soak)
  • 1 Tablespoon minced fresh ginger
  • 1/4 cup rice wine vinegar (or white wine vinegar)
  • 1/4 cup pure maple syrup
  • 1/4 cup soy sauce or tamari sauce
  • 1/4 teaspoon crushed red pepper flakes (more or less depending on spice preference)
  • 2-4 Tablespoons water

Serves 4

  1. Preheat the oven to 425 degrees. Toss the veggies with the sesame oil and place on a prepared baking sheet. Roast in the oven until tender and browned on all sides. About 20 minutes. Toss veggies halfway through cooking.
  2. Prepare the dressing by placing all the ingredients (expect the water) into a high speed blender. Whirl away until smooth. Add water as needed to reach a desired consistency.  Taste test and adjust seasonings as needed.
  3. Serve salad with toasted cashews, cilantro and dressing to taste.
*Use this recipe as a guide.
*Adjust measurements and ingredients as needed.
*Cooking times will vary depending on your oven and the size of your veggies.