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It’s been one of those weeks folks. You know the kind….Not enough hours in the day, a to-do list that’s growing longer and faster than you’re able to check things off of. We’re definitely in the thick of it here at the farm and Taylor and I both looked at each other last night and said “It’s only June. It’s too early in the season to feel this tired.”

We may be feeling a little beat down these days, but it’s hard to complain. The farmers market has been crowded, our CSA is completely full, and we’re taking on more restaurant accounts this year. Busy is good, overwhelmed is not. So we’re trying to walk that delicate line as carefully as possible. Still, with the craziness of farm chores the kitchen remains one of the few areas in my life where I feel competent. I’m certainly no chef, but I am a curious cook. My favorite thing to do is see what our neighbors and fellow farmers market vendors have available and pair that with something growing at the farm. This salad is a perfect example of what happens when you stare in the fridge and let your mind wonder a bit. This meal was inspired by a few leftover beets and carrots from the farmers market this past weekend and a lovely top-sirloin steak that we bartered for from our favorite rancher. The garlic scapes (which are treated as a delicacy around here) were a highlight. And the feta cheese that was gifted to us from some CSA members from their favorite Portland creamery was a great addition. Everything on our dinner plate was traceable to its grower and as Taylor and I sat down to dinner it felt as though all of our friends and farmers were sitting at the table with us. I didn’t grow up eating seasonally (or locally for that matter) but somewhere on my journey as a farmer over the past 10 years, I’ve learned that food grown by us or raised by people we know, simply tastes better.

I hope this salad inspires you cruise a local farmers market or co-op, call over the neighbors, and indulge in the simple flavors of the season.

Cheers from Tumbleweed Farm.