I Am Thankful

Andrea Kale Harvest August

This year I am thankful for all of the farmers around the world who work so hard to grow food for their communities.

I am thankful for all of our CSA members who put their faith in us to provide food for their families all season long. We are forever grateful for you.

I am thankful for our small community and all the the wonderful people we’ve gotten to know over the past couple of seasons. We live in such a special place and we are so lucky to call Parkdale, Oregon home.

I am thankful for the amazing chefs and restaurant owners who support Tumbleweed Farm and put us on their menus.

I am thankful for our loyal customers who show up at every farmers market rain or shine to buy vegetables from us. You guys rule!

I am thankful for our families. Their unconditional love and support means more to Taylor and me than they will ever know. We are truly blessed.

I am thankful for all of my loyal readers for rooting us on, cooking our recipes and for all of the lovely comments and emails. I wouldn’t continue to blog if it weren’t for all of you amazing people.

Lastly, I am thankful for the wonderful home we get to spend Thanksgiving in. Taylor and I will be surrounded by family and friends enjoying a delicious meal prepared with a lot of love and laughter.

I hope wherever you all are today that you get to enjoy a nourishing meal with others.

Happy Thanksgiving! XO

A Dishing Up The Dirt Thanksgiving

It’s almost the big day! If you don’t have your Thanksgiving menu planned out don’t fret. Below is a list of recipes I’m sure will be a nice addition to your Thanksgiving table. These recipes are nourishing, delicious and farm fresh to boot. I hope you all enjoy them as much as we do! Bon appétit!

Salads

Butternut Squash Kale Salad with maple chickpea croutons_

Butternut & Kale Salad with Maple Roasted Chickpea Croutons

Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette

Green Bean Salad with Herbed-Tahini Dressing & Toasted Almonds 

Roasted Delicata Squash, Kale & Chickpea Salad with Miso-Harissa Dressing

Appetizer/Side Dishes

Rosemary Parsnip Fries3

Parsnip Fries with Rosemary-Garlic Cashew Aioli.

Smokey Sweet Potato Fries with Cashew Aioli

Butternut Squash, Sage & Goat Cheese Crostini with Balsamic Glaze

Roasted Broccoli with Creamy Hippie Sauce

Rosemary Roasted Carrots with Rutabaga Puree

Main Dishes:

Stuffed Acorn Squash OMV2

Chickpea + Mushroom Stuffed Acorn Squash.

Butternut Squash Pizza with Maple-Glazed Brussels Sprouts, Hazelnuts & Dates

Twice Baked Butternut Squash with Kale & Quinoa

Autumn Nourish Bowls

Sweet Treats

maple pumpkin muffins

Maple Pumpkin Muffins

Butternut-Spice Cookies

Pumpkin Pie Mousse

Pumpkin, Almond Butter & Dark Chocolate Cups

Cocktails

ginger pear cocktails better2

Pear + Ginger-Sage Champagne Cocktails

Cranberry Margaritas

Spiced Apple Cider Champagne Cocktails

Vegan Eggnog Cocktails

Pumpkin Spice Whiskey Cocktails 

Cranberry Sage Champagne Cocktails 

 

 

Pumpkin, Almond Butter & Dark Chocolate Cups

Peanut Buttern Pumpkin Cups2

Before I get to this recipe I want to know who else out there is obsessed with the podcast Serial as much as we are? We downloaded all of the most recent episodes so we could catch up on our road trip to Montana and all I can say is WOW we are addicted! The only downside to Thanksgiving this year is that they wont air the most recent episode due to the holiday (since they air new episodes every Thursday). Gasp! I guess we’ll have to drink an extra cranberry-sage champagne cocktail to cope! However, if you’re traveling this holiday season and haven’t tuned in yet do yourself a favor and download all of the episodes and catch up! I won’t get into the details about the podcast but if you’re curious it’s brought to us by the producers of “This American Life” and the premise is a re-examination of the 1999 murder of a Baltimore high school girl. It’s an edge of your seat podcast and I hope you give it a listen so we can all chat about it! Phew, I’m glad I got that off my chest.

Alright, onto this delicious recipe. I know we all have a favorite childhood candy bar and I’d love to hear what yours are so we can figure out how to re-create them! For me Reese’s peanut butter cups were hands down my number one. I loved taking little bites of the outside ridges and saving the peanut butter center for my last bite. I was clueless of the ingredients list and honestly couldn’t have cared less. To me, they were little pieces of heaven and I savored every single bite. I’ve drastically changed my diet since we began farming 6 years ago but to this day Reese’s are a guilty pleasure I enjoy a couple of times a year. I still eat them the same way- saving the creamy peanut-buttery center for last!

Before Taylor and I left for our road trip to Montana I was doing a little inventory of our winter squash situation in the barn and realized we have a LOT of sugar pumpkins that we need to eat this winter. My mind automatically starting thinking of ways to incorporate a little pumpkin into some “healthier” road snacks. Road trips are usually when I end up buying a few peanut butter cups at our gas station stops and this time around I thought why not make a homemade version using a little fresh pumpkin from the farm? The result was nothing short of amazing and I’m so happy I made these tasty treats for the road. The combination of almond butter, pumpkin, maple syrup, chocolate and sea salt is a match made in this farmers heaven.

Peanut Buttern Pumpkin Cups3

Taylor was skeptical at first and according to him these weren’t the same as “the real deal” but he agreed they were pretty spectacular in their own way. We think these taste best on the road with a cup of coffee while listening to Serial.

Peanut Buttern Pumpkin Cups

I hope you all enjoy these tasty treats as much as we do. Let me know what your favorite childhood candy bar was in the comments and I’ll brainstorm a way to whip up a farm fresh version (if it’s possible!)

Pumpkin Almond Butter & Dark Chocolate Cups

Snack

A festive and tasty treat everyone will enjoy.
  • PREP TIME
    10 mins.
  • COOK TIME
    10 mins.
  • 9 oz organic dark chocolate chips (standard size chocolate chip bag)
  • 1 Tablespoon coconut oil
  • 1/3 cup natural almond butter
  • 1/4 cup pumpkin puree (from the can is fine)
  • 2 Tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • Coarse Sea Salt


Serves 16 mini cups

  1. In a small saucepan over medium-low heat melt the chocolate chips and coconut oil together. Be carful not to overcook and burn the chocolate!
  2. Line a mini muffin tin with 16 cupcake liners and fill each with a small spoonful of chocolate, just enough to coat the bottom and a little of the sides.
  3. Place the chocolate in the freezer until it has hardened. About 8-10minutes.
  4. In a bowl combine the almond butter, pumpkin, maple syrup and spices (not the salt) and whisk until well incorporated. Taste test and adjust seasonings if necessary.
  5. Spoon a small amount of the almond/pumpkin mixture into each cup. Spoon more melted chocolate on top. Sprinkle with a little coarse sea salt and place back in the freezer for the chocolate to completely set. Store at room temperature or in the refrigerator.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Taste test as you go.