Cranberry-Sage Champagne Cocktails

Cranberry Sage Champagne_

This post is going to be short and sweet because we have cocktails to drink and family to catch up with!

We’ve left farm chores behind for 3 days so we can spend some time in Montana with my brother and his girlfriend to celebrate the end of the farm season. We do this every year and we absolutely love this tradition. We have some amazing friends who are taking care of our chickens and checking in on the farm while we’re away on this quick trip. Montana is a very special place for me and Taylor (it’s where we met and fell in love eleven years ago!) We couldn’t be happier to be back in this magical place!

Cranberry Sage Champagne 4

Cranberry Sage Champagne 3

Since it’s the season for celebrations I thought I would share these festive cocktails so you can whip these up on Thanksgiving. Farm to glass never tasted so good and I hope you all enjoy these as much as we do. Cheers to slowing down and clinking glasses with amazing family and friends!

Cranberry-Sage Champagne Cocktails

Cocktail

A festive and tasty cocktail perfect for the holidays.
  • PREP TIME
    5 mins.
  • COOK TIME
    10 mins.
  • 1 1/2 cups fresh cranberries
  • 1/2 cup honey (or cane sugar)
  • 1/2 cup water
  • 1/4 cup fresh orange juice
  • 5-6 fresh sage leaves, roughly chopped + additional whole leaves for garnish
  • 2 teaspoons freshly grated orange zest
  • 2 bottles of your favorite bubbly


Serves 8 drinks

  1. In a medium saucepan bring cranberries, honey, water, orange juice and sage leaves to a simmer over medium heat. Reduce the heat to medium-low and cook until the cranberries are tender but haven’t burst. About 10 minutes. Stir in the fresh orange zest and let cool. Strain through a fine-mesh sieve. Save a few cranberries for garnish.
  2. To assemble place 1-2 Tablespoons of the simple syrup in each glass and top with champagne or sparkling wine.
*Use this recipe as a guide and adjust measurements and ingredients as necessary.

Winter Squash Soup with Tahini & Za’atar Chickpea Croutons

red kuri soup5

Ever since we woke up to a thick blanket of snow at Tumbleweed Farm we’ve been eating a lot of comfort food. The weather has been so chilly that it’s hard to stay motivated and get chores done.

Kale in the snow

The girls in the snow

Even the chickens are tired of this chilly weather! They don’t wander far from their coop in the snow but thankfully they love their newly up-grated heat lamps! They’re not getting much exercise these days but at least they’re warm!

Speaking of warmth, Taylor and I are constantly craving soup on these cold nights at the farm. Thankfully, we still have a lot of winter squash that needs to get eaten and nothing warms us up on a chilly night quite like a bowl of creamy and comforting soup.

red kuri soup3

We grew over 15 varieties of winter squash this season and one of my absolute favorites was the red kuri variety. If you haven’t had the pleasure of trying a red kuri squash you absolutely must hunt some down at your local farmers market or grocery store. They have a sweet and nutty flavor unlike any other winter squash I’ve tried. We’re planning on growing a lot more of this variety next season.

red kuri soup4

If you can’t find red kuri for this recipe don’t fret. A butternut, acorn or pumpkin will work just fine. The highlight is the amazing combination of sweet winter squash with lemon-tahini and za’atar chickpea croutons (please don’t skip the croutons!) This soup is hands down one of my favorites and each spoonful is full of wonderful flavors and textures. I hope you all enjoy this as much as we do. Grab your biggest soup spoon, invite some friends over and dig in!

Winter Squash Soup with Tahini & Za'atar Chickpea Croutons

Soup

And sweet and savory soup that warms you from the inside out!
  • PREP TIME
    15 mins.
  • COOK TIME
    30-45 mins.

For the Soup:

  • 2 Tablespoons grapeseed oil (or oil of choice)
  • 1 large yellow onion, diced
  • 5 cloves of garlic, minced
  • 2 pounds red kuri squash (or winter squash of choice) peeled, seeded and cut into 1 inch cubes
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups vegetable stock
  • Minced parsley for serving

For the Tahini Sauce:

  • 1 clove of garlic, minced
  • 1/2 teaspoon fine sea salt
  • pinch of black pepper
  • 1/2 teaspoon allspice
  • 1/4 cup tahini
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons water

For the Chickpea Croutons:

  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 1 Tablespoon olive oil
  • 2 Tablespoons za’atar (a middle eastern spice blend)


Serves 4-6

  1. Preheat the oven to 425F. Toss chickpeas with the olive oil and za’atar. Bake in the oven until lightly browned and crisp. About 15-20 minutes. Toss chickpeas halfway through baking.
  2. Prepare the tahini sauce by combing all of the ingredients and mixing until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if need be.
  3. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook until fragrant. About 5 minutes. Stir in the squash and spices. Cook for about 3 more minutes. Add the broth and bring to a boil. Reduce the heat and simmer for about 25 minutes.
  4. Carefully puree the soup with an immersion blender or regular blender. Taste test and adjust seasonings if needed.
  5. Serve the soup with a healthy drizzle of the tahini sauce, chickpea croutons, parsley and plenty of salt and pepper to taste.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Taste test as you go.
*Have fun in the kitchen.

Delicata, Brussels Sprouts & Hazelnut Salad With Cider Vinaigrette

Delicata Squash + Brussels Salad2

I can’t believe it but we’ve already had our first snowfall of the season at Tumbleweed Farm! Thankfully we got all time sensitive chores complete before the storm rolled in. We finally finished mulching all of our garlic beds and now they are resting underneath a blanket of fresh snow. It’s amazing how quickly the weather has changed.

mulching garlic with henryHenry in the snow

Obviously Henry prefers running around in the snow rather than helping me mulch garlic. Look at how much happier he is in this second photo! After hours of playing in the snow I had to drag him in so I could start preparing dinner. I’ve had this festive salad on my mind ever since my sister-in-law and I whipped this up for our family last weekend. We had a pre Thanksgiving feast since we can’t all be together on the big day and this salad was a hit.

Delicata Squash + Brussels Salad3Delicata Squash + Brussels Salad

I wanted to share this recipe this week because I’ve gotten a few panicked emails from readers who are in charge of bringing a side dish to a vegetarian Thanksgiving and were desperate for ideas. Don’t worry folks, I’ve got your back! Thankfully, this salad will impress vegetarians and meat eaters alike. The combination of the sweet squash, pungent brussels, toasted hazelnuts and chewy dates pair really well with the sweet and tangy vinaigrette. Thanksgiving just got a little tastier and I hope you all enjoy this salad as much as we do. Bon appétit

Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette

Salad

A sweet and tangy salad perfect for the holidays.
  • PREP TIME
    15 mins.
  • COOK TIME
    35-45 mins.
  • 3 medium-sized delicata squash (about 2 pounds total)
  • 1 1/2 pounds brussels sprouts, trimmed and sliced in half lengthwise
  • 2 Tablespoons olive oil
  • pinch of fine sea salt
  • 1 cup hazelnuts, roughly chopped
  • 1 cup pitted and chopped dates
  • 1/2 cup parsley, diced

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon style mustard
  • 1 TBS pure maple syrup
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of fine sea salt

 



Serves 6-8 (as a side)

  1. Preheat the oven to 425F.
  2. Rinse the delicata squash under water and remove any dirt. Slice the squash into 1/2 inch thick rounds and use a spoon to scrape out the seeds from each round. Slice each round in half and toss with the sliced brussels sprouts and olive oil. Sprinkle the vegetables with a little salt and bake in the oven until lightly browned and tender. About 35-40 minutes. Stir veggies halfway through cooking.
  3. While veggies bake heat a skillet over medium heat. Add the hazelnuts and lightly toast. Keep a close eye on the hazelnuts to make sure they don’t burn. Remove from the heat and set aside.
  4. Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.
  5. Transfer roasted veggies to a serving platter and stir in the hazelnuts, dates and parsley. Drizzle with dressing and enjoy!
*Use this recipe as a guide.
*Adjust measurements and ingredients as needed.
*Taste test as you go.
*Cooking times will vary depending on the size of your vegetables and your specific oven.