I’m thrilled to share this podcast interview I had with Pure Green Magazine. I’ve been a fan of Pure Green for quite some time now and jumped at the change to have a lovely conversation with Celine MacKay. We chatted about how Taylor and I got into farming, what the early days farming back east were like, and some struggles/triumphs we’ve faced along the way.
I’ll be the first to admit that it’s slightly embarrassing to listen to myself in an interview (hello weird tongue click!) I may have rambled a bit but I hope this interview answers some of the questions I receive on a daily basis from readers wondering about our background.
Before I get to this lovely salad I wanted to thank every single one of you for your amazing emails and inquires about joining the Tumbleweed Farm CSA! We received so many responses it was overwhelming! It’s rad hearing from supporters all over. If we could ship produce to some of you folks who live out of state/country we totally would! We feel the love from all over the globe and thank you all for wishing us well!
With that being said, we’re stoked to have some new CSA members on board and can’t wait to meet you guys in person at Migration Brewery later this spring! We still have 5 remaining spots left so if you or anyone you know (who lives in the Portland or Hood River area) is interested please leave a comment here or email us at firstname.lastname@example.org.
Alright, who’s ready for a rad salad?
I know it sounds silly to get overly excited about “just” a salad but that is exactly what I’m about to do. This simple arugula salad is chock full of bright flavors and the added crunch from the roasted lentils takes this over the top. This is my first experience roasting lentils and I have to say, I think I’ll be laying off the roasted chickpeas for a while with this (new to me) method! We sprinkled the greens with some local goat cheese and when the (still hot from the oven) lentils were added to the bowl the cheese melted and added a lovely creamy texture. We were in heaven!
I hope you all love this salad as much as we do. Grab a fork and dig in!
Arugula Salad with Crunchy Garlic Lentils & Lemon Dijon Dressing
PREP TIME 10 minutes
COOK TIME 25 minutes
Crunchy Garlic Lentils
1/2 cup french green lentils
1/2 Tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
Lemon Dijon Dressing
1 clove of garlic, minced
2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 1/2 teaspoons honey
1/4 cup extra virgin olive oil
pinch of fine sea salt to taste
6 heaping cups of fresh arugula
1/4 of a small red onion, diced
1/2 of a ripe avocado, diced
1/4 cup sunflower seeds
small handful of fresh (organic if possible) goat cheese
black pepper to taste
Preheat the oven to 400F.
Rinse the lentils in a colander and then place in a saucepan with enough water to cover them about 2 inches. Bring to a boil. Reduce heat and simmer until tender. About 18 minutes, stirring occasionally. Add additional water if the lentils soak up too much before fully cooked. Drain, pat dry and set aside.
In a small bowl toss the lentils with the oil and spices. Place in a single layer on a prepared baking sheet and roast in the oven until lightly browned and crisp. About 20-23 minutes. Toss the lentils at least once or twice throughout cooking and keep a close eye on them for the remaining 5 minutes.
Combine all the ingredients for the dressing in a mason jar secured with a lid. Shake until smooth and well combined.
In a large bowl toss the arugula with the rest of the salad ingredients. Add the roasted lentils and drizzle with the dressing. Season to taste with additional salt and pepper.
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
*Always taste test as you go.
*Cooking times will always vary from kitchen to kitchen so keep this in mind.
*Above all have fun in the kitchen.
Portland area people! We only have a few slots left for our 2015 CSA. We’ve partnered with Migration Brewery and are dropping off our weekly vegetable boxes at their rad brew pub in NE. Interested in clinking glasses over a few microbrews and picking up a box of organic veggies each week? Our produce is always grown with love and never with the use of pesticides. We are extremely passionate about what we do and want to share Tumbleweed Farm veggies with amazing local folks.
We grow over 50 different varieties of vegetables and each box is a diverse array of what’s in season. Each week you’ll also get a recipe suggestion and farm update. If you’re interested in joining you can find out more at gotumbleweed.com or shoot us an email at email@example.com.
Thanks for the consideration everyone! I’ve got a great recipe coming at you on Wednesday. Stay tuned!