Howdy folks and welcome to week two of your Tumbleweed Farm share. We hope you enjoyed last weeks harvest and are hungry for another round of fresh veggies! This week you are receiving a few repeats from last week along with a few new items to experiment in the kitchen with (yay garlic scapes!!!) Hopefully you aren't feeling overwhelmed by all the greens but enjoy them while they're here because we've got some HOT weather coming to the farm this week and certain greens are not going to do well with the predicted forecast.
News from the field this week has been pretty uneventful (phew!) The seeding schedule is in full force and within the next two weeks the entire farm will be in full production! We've tilled the last of the cover crop and are preparing the final section of the farm for planting. We finally got our act together and hired a farmhand this season too! We have a part time employee who has been helping out a few hours each week and it's made our lives so much easier. It's amazing what another set of hands can help get done. This coming week the forecast is looking pretty darn hot which means we'll have to be on top of irrigation more than ever. Aside from watering like crazy we'll continue to seed, plant, harvest and repeat. It's a busy time of the year around here but we love it!
Alright, we hope you all enjoy the bounty this week. It wont always be radishes and kale (we promise!) but we hope you enjoy them while they're here! As always, there are some recipes linked to help you find ways to use up some of the veggies if you need a little inspiration. Thanks again everyone for being a part of the Tumbleweed Farm family. We're so damn thankful for you all!
Cheers!
Andrea and Taylor
Harvest 2
- Kale
- French Breakfast Radishes (remove the greens from the tops and store them separately so the radishes don't get soft.)
- Turnips (remove the greens from these too!)
- Arugula
- Garlic Scapes (our favorite!)
- Microgreens
- Mustard Greens & Mizuna
- Bok Choy
- Leeks
Recipe Ideas
Mustard Greens with Balsamic-Glazed Chickpeas (you can also use the mizuna that's in the mustard green bunches!)
