I am Thankful

I am Thankful 2

Instead of a Fridays at the farm post this week I thought I’d take a moment to write down a few of the things I’m thankful for this year. Hopefully you all are able to step back for a moment and do the same. It’s easy to take the small blessings in our life for granted and I love taking time to appreciate the little things that make my world go round.  So here it goes….

I am thankful for all of the opportunities that lie ahead.

I am thankful to all of the farmers around the world who work from sun up to sun down (and often times throughout the night) to grow food and raise livestock to feed their communities.

I am thankful for our amazing CSA members, farmers market customers and restaurant chefs who put their faith in us to grow food that they are proud to serve on their dinner tables or restaurant menus.

I am thankful for Taylor and Henry who are my number one supporters, taste testers and the most hard working team I know. I love them more than words can express.

I am thankful that 7 years ago Taylor and I decided to chuck it all and move to his family’s 60 acre organic farm in Massachusetts to learn a thing or two about how food is grown. Farming has honestly saved my life and while it is the most challenging and physically demanding thing I’ve ever done, I wouldn’t trade my pocket knife or work boots in for any other uniform.

I am thankful for my parents who encouraged me to take the path less traveled and who have always said that if shit hits the fan I always have a bed at home so to just go for it!

I am thankful for my in-laws who not only raised the best son in the world but who have taken me in as a daughter and supported and loved Taylor and me through our farming journey–even if that journey has taken us further away from where we started.

I am so damn thankful for my siblings and brother and sister-in law. I’m blessed with the best when it comes to extended family and that family is growing which makes my heart melt (Rebekah, can’t wait till we’re officially sisters in October!)

I am thankful for our local community. We honestly live in a very special place where we are surrounded by hard working folks who enjoy good food and local beer as much as we do. #parkdalerules

I’m thankful for my kitchen– which just so happens to by my favorite room in our house. It has blessed us with so many wonderful meals, great company and a lot of warmth and comfort.

I’m thankful that I get to clink glasses every night with my best friend, favorite farmer and number one fan.

Lastly, I am thankful to all of you who stop by this place every day to check in or grab a recipe to prepare for your family. I hope this Thanksgiving that you all get to clink glasses and enjoy a nourishing meal with folks you love.

Cheers from Tumbleweed! xo

Butternut Squash & Collard Green Bruschetta

butternut bruschetta_

Before I get to this recipe I wanted to say a HUGE thank you to everyone for your touching comments about my book deal. It honestly made my day reading through them all. You guys sure know how to make a farm girl feel pretty darn good. You rule!

I’m still in a bit of shock that this whole thing is coming together. It’s a little overwhelming and this project requires me to be incredibly organized (something my folks can tell you I’ve never been good at!) Thankfully I’m in good hands with a great publishing company and I feel confident that I can pull this off. As things continue to come together I’ll obviously keep you all posted. I want a book that is not only going to make me and Taylor proud but is something that you will love to hold in your hands and flip through while sipping your morning cup of coffee or your evening beer. A few food stains and red wine splashes would be a great addition too! I love cookbooks that have some wear and tear and I hope mine will one day be that book for you!

The recipe I’m sharing today is actually something I prepared at our local brew pub last week. There was a farm-to- table dinner hosted at our favorite little watering hole (Solera) and I served these bruschetta for the first course. They are simple to prepare and a lovely addition to any fall/winter meal. A lot of folks at the dinner wanted to get the recipe from me so they could prepare them for Thanksgiving and as promised, here they are! I hope you all love these as much as we all did. If you whip them up for the big day let me know what you think. Cheers from Tumbleweed!

Butternut Squash & Collard Green Bruschetta


    20 minutes
    40 minutes

Balsamic Reduction

  • 3/4 cup balsamic vinegar
  • 1 Tablespoon REAL maple syrup


  • 1 medium sized butternut squash, peeled and cut into 1/4 inch cubes, about 2 cups worth
  • 1 cup red grapes
  • 1 medium sized onion, cut into 1 inch pieces
  • 1 Tablespoon thinly sliced fresh sage
  • 3 Tablespoons walnut oil (can sub with olive oil if need be) + additional for the collards
  • salt and pepper
  • 3 collard green leaves, tough stems trimmed
  • 1/4 cup walnuts, roughly chopped
  • 1 baguette of good quality bread sliced into 1 inch pieces + olive oil for brushing


Serves About 20 bruschetta

  1. In a medium saucepan, bring the vinegar and maple syrup to a low boil over medium-high heat. Reduce the heat to medium-low and simmer the vinegar, stirring often, for 20-25 minutes or until it has reduced by two-thirds. Keep an eye on the vinegar to avoid burning and reduce heat if necessary. Your should have about 1/3 cup of reduced balsamic vinegar left in the pan.
  2. Preheat the oven to 425F. Combine the butternut squash, grapes, onion and sage with the walnut oil. Place on a prepared baking sheet and sprinkle with salt and pepper. Roast in the oven until lightly browned and tender. About 25-35 minutes. Toss halfway through cooking.
  3. Prepare the collard greens by using a knife to trim the tough ribs. Stack the collards, roll them up and then thinly slice into strips. Drizzle the sliced collared greens with about 2 teaspoons of walnut oil and massage with your hands until the collard are tender and turn bright green. Toss the collards with the cooked squash mixture and set aside.
  4. Increase the oven temperature to broil. Brush the sliced bread with oil and place on a baking sheet under the broiler and toast for about 1-2 minutes (keeping a close eye on the bread to ensure it doesn’t burn!) Remove from the oven and flip the bread. Return to the oven and broil on the second side for 1 minute longer.
  5. Assemble the bruschetta by spooning a healthy portion of the squash mixture onto each slice of toasted bread. Sprinkle with chopped walnuts and a drizzle of balsamic reduction.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen
*Keep leftover balsamic glaze in an airtight container in the fridge for up to two weeks

Fridays at the farm + big news!!!!

raise those solo cups!

Raise those solo cups folks!! I have some exciting news to share and I really hope you’re hungry/thirsty for this one…..

365 days after first being approached to write a book I’m happy to announce that I have my first official book deal. Holy shit!

I’m writing a memoir style farm-to-table cookbook complete with recipes, stories and a history on how my life took a wild turn for the dirt 7 years ago. The book will be divided by seasons and each one will kick off with a narrative about life on Tumbleweed Farm, our local community and the nitty gritty details about running a small farm. In addition, the book will be photo rich with food and farm photos alike. I honestly cannot believe this is happening but I’m so stoked and feel pretty relieved to share the news with you all! It took an entire year to complete my proposal because the farm season took priority and I had to put things on hold all summer. Being patient paid off though!

This past September I got the finishing touches of my draft complete and it was eventually sent out into the publishing world. I felt totally vulnerable knowing strangers out there would be reading my story and not knowing if anyone would be interested in it. However, two weeks ago the phone rang and I got the news of a lifetime.

Honestly, for a girl who needs her husband to double check the grammatical errors and spelling on her blog (often times too late after a post has been published) I’m so damn honored! I learned how to cook in a tiny farmhouse kitchen back in Massachusetts and fell in love with the simple act of stirring a pot of risotto or chopping carrots that had just been plucked from the earth to toss into a salad. I eventually bought a nice camera and learned food photography after watching a few youtube videos. The recipes I create aren’t sophisticated and are oftentimes dreamt up when I need to take my mind off of certain farm chores that beat me down (like hauling hundreds of pounds of potatoes in a hail storm or weeding thousands of beets in a heatwave). And with that, I cannot believe folks out there believe that my recipes, coupled with the stories behind them, will make for a unique cookbook. Pinch me!!!

Honestly, this could not have happened without all of my loyal followers. You guys are the best and I’m so pumped to continue this journey with you all. I’ll be creating a ton of new recipes that will be saved just for the book but this little blog will continue to truck along through the whole process. It’s going to be a busy winter here at the farm but I’m ready to roll up my sleeves and bust out the best damn cookbook I know how.

Thank you from the bottom of my heart for reading the blog, cooking my recipes and for rooting me, Taylor and Henry along. Our farm and dinner table is always blessed with your amazing vibes!! Cheers to new adventures, tasty food and a lot of love.