Harvest Chili + Lime-Chili Cashew Cream

Pumpkin Chili_

This chili is pretty much Tumbleweed Farm in a bowl. We packed so many farm fresh flavors into this autumn stew and I am really excited to share the recipe with you! Besides, everything tastes better when eaten out of a roasted pumpkin.  Forget the bread bowl I’m all about the roasted vegetable bowls.

Since we have finally gotten some much needed rain soups and stews are becoming a staple in our weekly meal plans. I’m loving standing in front of my stove mindlessly stirring a big pot of stew while listening to the rain falling onto the roof. This dreary weather is a welcomed change.

I prepared this stew with a lot of our late season vegetables. Peppers, onions, sweet potatoes, jalapeños, tomatoes, pumpkins and plenty of cilantro. This is a stick to your bones kind of meal and perfect for a chilly fall evening.

sweet peppers

Pumpkin Chili 2

If it’s cold and dreary where you live I hope you take the opportunity to slow down for the evening and whip up a big batch of this harvest chili. The roasted pumpkin bowls are optional but I wouldn’t skip it. You get a spoonful of pumpkin with every bite. Dig in!

Harvest Chili + Lime-Chili Cashew Cream

Soup

A hearty fall stew that is bursting with farm fresh flavors.
  • PREP TIME
    25 mins.
  • COOK TIME
    45 mins.
  • 1 1/2 Tablespoons grapeseed oil (or oil of choice)
  • 1 medium-large sweet potato, scrubbed and cut into 1/4 inch chunks
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 jalapeño pepper, diced (remove seeds for less heat)
  • 1 medium-sized bell pepper, seeded and roughly chopped
  • 2 Tablespoons chili powder
  • 3 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • pinch of cayenne pepper
  • 2 1/2 cups water
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can diced tomatoes,
  • Salt and pepper to taste
  • 1 cup cilantro, minced
  • sliced jalapeños for serving

For the Lime-Chili Cashew Cream:

  • 1 cup cashews (soaked for 2 hours)
  • 1 Tablespoon lime juice
  • 1/2 teaspoon chili powder + more for addition spice
  • 1/2 teaspoon fine sea salt

For the Pumpkins:

  • 4 small sugar pumpkins
  • olive oil
  • salt and pepper to taste


Serves 4

  1. Preheat the oven to 375 degrees. Prepare the pumpkins by cutting off the top and scooping out the seeds until the inside of the pumpkin is smooth. Drizzle with a little olive oil salt and pepper and place cut side up in the oven. Roast until the inside of the pumpkin is tender. About 30-40 minutes.
  2. Heat oil in a large dutch oven over medium-high heat. Stir in the sweet potato and onion and cook, stirring often, until the onion begins to soften. About 4 minutes. Add the garlic, peppers, and spices. Cook for about 1 minute. Add the water, black beans, tomatoes, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer for about 30-35 minutes. Stirring occasionally. Taste test after about 25 minutes and adjust seasonings if need be.
  3. While soup simmers make your cashew cream. Strain cashews from soaking water and place in a food processor or high speed blender with 1/2 cup of water, lime juice, chili powder and salt.  Blend on high speed until the cream is smooth. Add more water to thin if necessary. Taste test and adjust seasonings as necessary.
  4. Ladle chili into pumpkin bowls and top with cashew cream and plenty of cilantro and jalapeño peppers.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Cooking times will vary for the pumpkins depending on their size.
*Always taste test as you go.

Moroccan-Spiced Carrot Hummus

Moroccan spiced hummus

I’m going to be bold and say this is hands down the best hummus I’ve ever made. The roasted carrots pair so nicely with the warming moroccan spices. This is a great dip to bring to holiday parties or to simply spread on sandwiches to spice them up a bit.  This is the kind of flavor combination I crave as the days get shorter and chillier here at Tumbleweed Farm.

Tumbleweed Farm Sunrise

I developed this carrot hummus for The Kitchn and I’m sharing the recipe over on their website today. Trust me you don’t want to miss this one! Please whip up a batch ASAP and leave me a comment to let me know what you think. We’re hooked and I think you will be too!

Moroccan spiced hummus3

Since carrot season arrived here at Tumbleweed we’ve been making this quite a bit. I made the first recipe over a month ago and we’ve whipped up 4 batches since. It never lasts longer than a day so I’m going to start tripling the recipe. I hope you all enjoy this sweet and spicy hummus as much as we do. Grab your favorite crackers and get ready to dip away! Head on over to The Kitchn for moroccan-spiced carrot hummus. Enjoy.

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

Soup

A comforting fall chowder bursting with farm fresh flavors.
  • PREP TIME
    10 mins.
  • COOK TIME
    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.