Potato Salad with Lemon-Tahini & Dill Dressing

Potato Salad with Dill & Capers

Tumbleweed Farm’s potato harvest was a HUGE success this season. We ended up with over 2,000 pounds of potatoes which is more than enough for our CSA and farmers market members. Thank god we love potatoes because we are going to be eating a LOT of them this fall and winter!

Harvesting Potatoes

potato harvest with H

This potato salad is the perfect end of the summer comfort food. It’s creamy, tangy, and has a lovely bite from the fresh dill and mustard. The addition of the tahini gives it a little more depth and the creaminess is out of this world!

Potato Salad with Dill & Capers2

I’m sharing this recipe over on The Kitchn today so head on over for some farm fresh potato salad with lemon-tahini dill dressing. Cheers!


Roasted Tomato & Basil Crostini + Roasted Eggplant & Mint Crostini (with goat cheese)

Cherry tomato crostini2

One of the best perks about selling vegetables at the farmers market is getting to trade with other vendors for local food like fresh bread and organic cheese. It’s an awesome deal! Taylor and I have made a weekly tradition of whipping up some variation of these crostini with our goodies from the market. Earlier in the season we were making these with peas, radishes and mint-which were awesome! However, these two new versions have quickly become a household favorite. Besides, our cherry tomatoes and eggplant are still producing like crazy in the fields and they make the perfect topper on these crostini.

cherry tomatoes ! eggplant on the plant

This is a lovely weeknight meal that requires minimal effort and is packed with farm fresh flavors. When paired with a simple salad and a glass of your favorite house wine you have a lovely and delicious evening ahead of you.

Cherry tomato crostini3

If you are avoiding dairy feel free to sub with my cashew cheeseIt’s really delicious and Taylor is still convinced it’s goat cheese. Go figure! However, if you can find local and sustainable cheese I would highly recommend it here. Pour a glass of wine and enjoy!

Roasted Cherry Tomatoes & Basil Crostini + Roasted Eggplant & Mint Crostini with Goat Cheese


Roasted cherry tomatoes become extremely sweet and pair nicely with the basil and goat cheese. Roasted eggplant has a slight smokey flavor and pairs nicely with the mint and goat cheese.
    10 mins.
    20 mins.
  • 2 cups of cherry tomatoes
  • 1 medium-sized eggplant, cut into 1/2 inch chunks
  • 2 Tablespoons extra virgin olive oil (divided) + 1 Tablespoon for the bread
  • 1 rustic style baguette of bread, cut into 1 inch thick slices
  • 6 ounces organic goat cheese
  • 1/4 cup mint, minced
  • 1/4 cup basil, julienned
  • Salt and pepper to taste

Serves 4-6

  1. Preheat the oven to 425 degrees.
  2. Toss cherry tomatoes with 1 Tablespoon of olive oil and place on a prepared baking sheet.  Toss eggplant with remaining oil and place on another prepared baking sheet. Sprinkle the veggies with salt and pepper and roast in the oven until the tomatoes blister and the eggplant has browned and soften. About 15-20 minutes. Toss veggies halfway through cooking.
  3. Once veggies are done roasting drizzle remaining olive oil over bread slices and place bread on the upper rack of the oven and lightly toast.
  4. Remove bread from the oven and spread with goat cheese. Divide the cherry tomatoes over half the bread slices and the eggplant over the other half. Place back in the oven for about 3-5 minutes or until cheese begins to soften and slightly melt.
  5. Sprinkle the cherry tomato toast with basil and the eggplant toast with mint. Season to taste with salt and pepper and a drizzle more of olive oil. Enjoy.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.

Zucchini Noodles with Sun-Dried Tomato Pesto & Mushroom-Chickpea Bites

Zucchini noodles with Chickpea mushroom2 2bites

This is Tumbleweed Farm’s version of spaghetti and meatballs. I love all of the farm fresh flavors and the mushroom-chickpea bites are absolutely addicting. This is a great end of the summer “pasta”. We still have plenty of tomatoes, zucchini and fresh herbs thriving in the fields however, this meal is a bit heartier than what we’ve been cooking up lately and it feels like an appropriate transition into fall. This dish is filling and comforting yet it’s still packed with farm fresh summer bounty! If you haven’t tried making your own sun dried tomatoes you should check out Kiersten’s method. It’s bullet proof!

Zucchini noodles with Chickpea mushroom bites

We are busy cooking up as many end of the summer meals as possible. I love this time of the year and I hope you all are enjoying the farm fresh bounty that September typically spoils us with!

Tumbleweed Farm!!!!

Summe Squash Plant

handful of tomatoesZucchini noodles with Chickpea mushroom232bites

Grab a fork and enjoy the freshness of this late summer farm-to-table meal. Cheers!

Zucchini Noodles with Sun-Dried Tomato Pesto & Mushroom-Chickpea Bites


Zucchini noodles stand in for traditional noodles in this comforting farm fresh meal.
    15 mins.
    25 mins.

For the Pesto:

  • 1 cup oil packed sun-dried tomatoes, drained (if not oil packed soaked in hot water for 30 minutes and then drained)
  • 1/2 cup fresh basil leaves
  • 3 cloves of garlic, chopped
  • 1/4 cup pine nuts
  • 3/4 cup extra virgin olive oil
  • salt and pepper to taste

For the Zucchini Noodles:

  • 3 medium- large zucchini, julienned or spiralized

For the Mushroom-Chickpea Bites:

  • 1 Tablespoon grapeseed oil
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 cups mixed mushrooms, finely chopped
  • 2 cups cooked chickpeas, if canned rinsed and drained
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 Tablespoons low sodium tamari
  • 1/2 cup chickpea flour


  • Minced basil
  • Shredded parmesan cheese
  • Crushed red pepper flakes

Serves 4-6

  1. Prepare the pesto by combining all the ingredients in a food processor and processing until smooth. Season with salt and pepper and set aside.
  2. Prepare the zucchini noodles by spiralizing them and placing in a large bowl. Set aside.
  3. Preheat the oven to 425 degrees.
  4. In a large skillet heat grapeseed oil over medium-high heat. Once hot add onion. Cook for about 5 minutes. Add garlic, mushrooms, thyme and tamari, continue to cook for about 8 more minutes, stirring often. Remove from heat and let cool slightly.
  5. Place mushroom and onion mixture in a food processor with chickpeas and chickpea flour. Pulse until well combine but still slightly clumpy. Taste test and adjust seasonings if necessary.
  6. Place mushroom-chickpea batter in the freezer for about 10 minutes to set.
  7. Once batter has chilled form into 1 1/2 inch uniform balls. Place on a prepared baking sheet and drizzle with a tiny bit of oil and bake in the oven for 18-23 minutes- or until browned on all sides. Flip halfway through cooking.
  8. Toss zucchini noodles with pesto and top with mushroom-chickpea bites. Season with grated parmesan cheese, basil, crushed red pepper flakes and salt and pepper to taste.
*Use this recipe as a guide.
*Oven times will vary depending on the size of bites you make.
*Adjust measurements and ingredients as necessary.
*Taste test as you go.