spicy sesame roasted eggplant and green bean salad

Top ten things likely to be said on a typical day at Tumbleweed Farm

10. Oh thank god, we didn’t kill the kale

9. Quick, grab Henry before he eats the neighbors chickens

8. Did you check the weather forecast?

7. My back is killing me

6. Will you pop my blood blister?

5. No

4. I’m so hungry I wish these darn plants would grow faster so we could eat them already

3. The F**ing gofers better stay away from our garlic

2. I hope we win the lottery or else this whole farming thing will drowned us.

1. I’m ready for a beer.

Don’t get me wrong Taylor and I love farming. Sometimes complaining is the only way to get through the day. That and the promise of a hot meal and an ice cold beer.

Crack open a tall one and dig in!

Spicy Sesame Roasted Eggplant and Green Bean Salad  (serves 2-4)

1 cup cooked brown rice

2 TBS olive oil, divided

1 large eggplant, cubed

1 cup green beans, trimmed

1 bunch of scallions (or half a cup) diced, white and light green parts only

1 bunch of kale, stems removed and torn into bite size pieces

1 cup chickpeas, drained and rinsed

For the Sauce:

2 TBS Tamari

1 garlic clove, minced

1 TBS sesame oil

2 tsp pure maple syrup

1 TBS rice wine vinegar

2 TBS water

1/2 -1 tsp Sriracha Hot sauce (more or less depending on your spice tolerance)

Whisk all ingredients together and set aside.

Meanwhile preheat your oven to 400. Combine eggplant and green beans with 1 TBS olive oil. Place on a prepared baking sheet and roast in the oven for about 20-25 minutes. Turning veggies over once.

While veggies roast heat a large skillet over medium heat. Add the remaining oil. Saute’ the scallions for about 3 minutes. Add the kale and cook for about 3-5 more minutes stirring. Add the chickpeas and turn heat down to low.

Once veggies are done roasting combine them with the kale and chickpeas. Serve over brown rice with a drizzle of the spicy sesame sauce. Enjoy!

roasted apple and brussels sprouts grain salad

This is a lazy farmers dinner.

There really isn’t time to cook fancy dinners when there are weeds to pick, seeds to plant, and bugs to kill. Oh yeah, and The Voice is back on T.V. and we definitely need to set aside some quality time to watch that as well!

This is the kind of salad you make when life seems to be a little bit too hectic. You can throw this dinner together in a flash and guess what….It’s totally tasty! The combination of the sweet roasted apples with the roasted brussels is a match made in heaven.  Easy, healthy and delicious. Our kind of meal! Dig in everyone.

Roasted Apple and Brussels Sprouts Grain Salad (serves 2)

1 TBS olive oil

1 large apple, cut into 1/4 inch chunks

1 1/2 cups of brussels sprouts, sliced in half lengthwise

1 red onion, cut into wedges

1 cup cooked grain (quinoa, millet, rice, ect.)

a few handfuls of spinach

a handful of parsley

a small handful of crushed walnuts

a few crumbles of blue cheese

For the Dressing:

2 TBS balsamic vinegar

3 TBS olive oil

1 TBS Honey

2 tsp Dijon Mustard

1 garlic clove minced

salt and pepper

Whisk all the ingredients for the dressing together and set aside.

Preheat the oven to 400. Drizzle brussels sprouts, apple and onion with 1 TBS olive oil and a sprinkle of salt and pepper. Place on a prepared baking sheet and roast in the oven for about 25-30 minutes turning once.

Cook your grain of choice. Once grains are done cooking throw in a few handfuls of spinach in the same pot so that the spinach wilts up a bit.

Combine grains, apples, brussels, and onion.  Divide among two plates and top with blue cheese crumbles, walnuts, parsley, and dressing. Enjoy!

spicy black bean and sweet potato stew

When you spend all day spreading manure over your fields a hot shower, a glass of wine, and a bowl of spicy soup is only necessary.

What if I told you that despite the smell and the blood blister forming on my thumb this was the best day I have had in ages. I know I’m dramatic and all and I sometimes say “the best” way too often, but it’s the truth! I love spending time in the dirt with my family.

Broken backs, blood blisters, and too much country music. I wouldn’t change it for the world.

Whatever your plans are for the weekend they should included this lovely soup. Slow down, pour yourself some wine, and savor every bite. Happy Friday everyone!

Spicy Black Bean and Sweet Potato Stew (serves 4-6)

As always adjust seasonings to taste.

2 TBS olive oil

1 medium-sized yellow onion, diced

1 jalapeño pepper, seeded and diced

1 green bell pepper, seeded and finely chopped

2 cloves of garlic, minced

1 medium-sized sweet potato, cut into 1/2 inch cubes

1 TBS ground cumin

1 TBS chili powder

2 tsp dried oregano

2 (15 oz) cans of black beans, drained and rinsed

1 (28 oz) can of crushed tomatoes with their juices

3 cups of veggie stock

salt and pepper to taste

In a large soup pan heat the oil. Add the onion and saute’ for about 5 minutes. Add the peppers, garlic, and sweet potato. Cook for about 3 more minutes. Add the spices. Increase the heat to medium-high and add the beans, tomatoes, and veggie stock. Bring to a boil. Reduce heat to a simmer and simmer for about 30-40 minutes. Season to taste with salt and pepper. Enjoy!

swiss chard and black bean quesadillas

It’s no secret that we love swiss chard. In fact holding an armful of swiss chard on a hot summer morning is my idea of heaven.

Actually, a truck full of chard with my friend Amanda hiding back there may be my idea of heaven. I’m not quite sure though!

Either way you get the point. We grow a lot of chard and today I want to give it a little love. These quesadillas are easy and ready in a flash. Play with the recipe and add whatever you wish. The idea is to make them easy and ready in just a few minutes. Enjoy!

Swiss Chard and Black Bean Quesadilla

olive oil

2 whole tortillas (we used spelt flour tortillas)

1/2  bunch of swiss chard, stems removed and torn into bit size pieces

1 jalapeño pepper, seeded and diced

1/2 cup of black beans, drained and rinsed

1/4 yellow onion, diced

1/3 cup of shredded cheese (we used sharp cheddar)

hot sauce

In a large skillet saute’ your onion and jalapeno pepper in a little olive oil for 2-3 minutes. Add black beans and chard. Cook for about 2 more minutes. Remove from heat and place mixture into a bowl. Add a little more oil to the same pan and add one of the tortillas. Add some shredded cheese, half the bean mixture, some hot sauce, followed by a little more cheese. Place the other tortilla on top and fry for about 3-5 minutes per side. Enjoy!