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The spring is a magical time of the year around here. With wild mushrooms popping up in the nearby forests and fresh greens becoming more readily available at our farm, spring is quickly making dinner time decisions quite easy these days. This past weekend at the farmers market we bartered quite a bit of Tumbleweed Farm veggies for some locally foraged mushrooms, sausage and cheese.  The rest of the ingredients came right from the farm for this easy and flavorful meal. One of my favorite ingredients to cook with in the early spring is green garlic (also known as spring garlic) which is  young garlic that hasn’t developed a bulb yet. It’s pungent with nice garlic kick but isn’t quite as strong as matured garlic. I love using it both raw and cooked and one of the best things about it is that you don’t need to peel it!! And no, green garlic is not the same as garlic scapes. Those are the flowering part of the garlic plant. They are equally delicious and fun to cook with but they come on a little later in the spring.  Of course, if you have garlic scapes available you can use those instead.

I hope you all enjoy this tasty pizza as much as we do. Cheers from Tumbleweed Farm