Spring is one of my favorite times of the year to sit down and eat dinner at the farm. The fresh flavors of the season are off the hook and with new produce springing up daily, mealtime has been a complete joy. We’re harvesting so many wonderful vegetables that I’ve been longing for all winter long and it’s been awesome to finally sink my teeth into the recipes that I’ve missed for what feels like far too long. This year, sitting down to dinner has been made even better because we have two field crew members that we get to dine with multiple times a week and it just makes the food taste better when it’s enjoyed with great company (and all of our collaborative blood and sweat poured into the food). We’ve been cooking up quite a few recipes from the DUTD archives so I thought it would be fun to share our favorites so far this season. I hope you all enjoy!
Grilled Radishes with Radish Greens Chimichurri
Herb Roasted Chicken Thighs with Asparagus and Green Garlic
Chilled Beet, Lemon & Yogurt Soup
Bok Choy Salad with Miso-Tahini Dressing & Sesame Cashew Clusters
Pasta with Mustard Greens & Pancetta
Grilled Sugar Snap Peas with Spicy Peanut Sauce
Spaghetti with Arugula-Almond Pesto
Miso-Harissa Salmon and Veggie Salad
Wilted Spinach with Wild Mushrooms and Bacon
Sea Salt Beet Fries with Garlic Cashew Cream Dipping Sauce
Pork Belly & Kimchi Turnip Noodle Bowls
Za’atar Roasted Asparagus & Egg Tartine
Grilled Steak with Green Sauce & Simple Radish Salad
Kohlrabi & Green Olive Pesto Pizza
Roasted Radishes with Anchovies
Happy Spring cooking from all of us over here at Tumbleweed Farm. May your meals be fresh, local and most important, shared with people you’re stoked to be surrounded by. xo
What a beautiful, bountiful selection.. thank you! Hope having the extra hands on the farm is creating more leisure for you both.