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Recipes from Tumbleweed Farms' Andrea Beemis


A farmer turned foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle every day. She shares her creative recipes and adventures from her farm in Parkdale on her food blog, Dishing up the Dirt. She’s at work on her first cookbook, due out next year.

Andrea and her husband, Taylor, own and operate Tumbleweed Farm, located on the northeast flank of Mount Hood. They grow a wide assortment of vegetables for their CSA, local farmers’ markets and area restaurants.

For more information, go to gotumbleweed.com and dishingupthedirt.com.

BROCCOLI RABE AND MUSHROOM PASTA WITH MISO SAUCE (SERVES 4)

Pasta

• 1 bunch of broccoli rabe, leaves and thick stems trimmed

• 8 ounces brown rice pasta (or noodles of choice)

• 2 Tablespoons olive oil

• 2 cups mixed mushrooms, roughly chopped

• 1/8 teaspoon crushed red pepper flakes

• 1/4 cup dry white wine

Sauce

• 1/4 cup rice vinegar

• 1 Tablespoon minced fresh ginger

• 1 clove of garlic, minced

• 1 teaspoon chili paste (or Sriracha sauce)

• 2 Tablespoons white miso

• 2 Tablespoons tahini

• 1 Tablespoon honey

• 1/2 Tablespoon soy sauce

• 1 1/2 Tablespoons toasted sesame oil

• Tablespoons water

Directions

• Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until it’s tender and bright green, about 2 minutes. Remove from the water with tongs and run under cold water. Keep the water boiling and add the pasta. Cook until al dente. Darin the pasta, reserving half a cup of the cooking liquid.

• While the pasta cooks heat the oil in a large skillet over medium heat. Add the mushrooms and cook until they begin to soften and become fragrant. About 5 minutes. Stir in the crushed red pepper flakes and cook for an additional minute. Add the white wine and cook until the liquid evaporates. Stir in the broccoli rabe and noodles.

• Whisk together all the ingredients for the sauce, this works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. Drizzle in half of the sauce and toss well with the pasta. If the pasta seems dry add a splash of the reserved cooking liquid and continue to toss well. Drizzle in the remainder of the sauce or just enough to taste.

Serve the pasta warm or at room temperature.

MUSTARD GREENS + GRUYERE QUICHE WITH ALMOND FLOUR CRUST (SERVES 6)

Crust

• 2 cups almond flour

• 3 cloves of garlic, minced

• 1 Tablespoon minced fresh thyme or

1 teaspoon dried thyme

• 1/2 teaspoon salt

• pinch of ground black pepper

• pinch of crushed red pepper flakes

• 1/3 cup olive oil

• 1 Tablespoon + 1 teaspoon water

• 1 Tablespoon olive oil

• 3 shallots, minced (about 1/2 cup)

• 3 cloves of garlic, minced

• 1 bunch of mustard greens, roughly chopped

(about 2 cups)

• 1/4 cup dry white wine (or veggies stock)

• 1/2 cup whole milk

• 4 large eggs

• 1/2 cup grated Gruyere cheese

• generous pinch of ground nutmeg

• 1 teaspoon salt

• pinch of black pepper

Directions

• Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes.

• In a large cast iron skillet heat the oil over medium heat. Add the shallots and garlic and cook, stirring often until they begin to soften up and become fragrant, about 5 minutes. Add the mustard greens and cook, stirring often until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set aside.

• In a large bowl whisk together the milk, eggs, cheese, nutmeg, salt and pepper. Add the cooked veggies and stir well. Pour the egg/veggie mixture into the pre-baked crust and place back in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown too quickly place tin foil around the edges to prevent it from burning.

Let the crust cool for about 5 minutes before slicing and serving

ROASTED POTATOES WITH ROMESCO SAUCE (SERVES 4)

• 1/2 cup unsalted roasted almonds

• 1 clove of garlic, smashed

• 1 Tablespoon tomato paste

• 1 1/2 Tablespoons red wine vinegar

• 1 teaspoon smoked paprika

• 1 large roasted red bell pepper (if from a jar drained)

• 1/4 cup olive oil

• salt and pepper to taste

• 1 pound baby potatoes, sliced in half

• 2 Tablespoons olive oil

• salt and pepper

• 1/4 cup parsely, minced

• Place all the ingredients for the romesco sauce in a food processor and process until smooth. Taste test and adjust seasonings as needed.

• Preheat the oven to 400F. Toss the potatoes with the oil, salt and pepper and roast until lightly browned and tender. About 25-30 minutes, tossing halfway through cooking.

• While the potatoes roast soft boil your eggs by placing them in boiling water and cooking for about 6 minutes. Remove from the heat and place in a bowl of ice water.

• Toss the roasted potatoes with the romesco sauce. To serve divide the potatoes between bowls and top with the soft boil egg, parsley and a sprinkle of parmesan cheese if desired.

ZESTY GREEN SOUP (SERVES 4)

• 2 Tablespoons olive oil

• 2 leeks, diced white and light green parts only

(about 1 1/2 cups worth)

• 4 cloves of garlic, minced

• healthy pinch of salt

• 1/4 teaspoon crushed red pepper flakes

• 1 medium sized head of cauliflower,

cut into small florets

• 4 1/2 cups water + additional to thin if necessary

• 1/4 cup dill, minced + additional for topping

• a handful of kale leaves, roughly chopped (about 1 cup)

• salt and pepper to taste

• Heat the oil in a large dutch oven over medium heat. Add the leeks and cook until translucent, about 5 minutes. Add the garlic, salt and crushed red pepper flakes. Continue to cook, stirring often to coat the vegetables in the salt and spice mixture. Add the cauliflower and water and bring to a boil. Reduce heat, add the dill and kale and simmer until the cauliflower is tender. About 10 minutes. Remove from the heat and in batches puree the soup in a high speed blender until completely smooth and creamy. (I don’t recommend an immersion blender for this soup because it won’t get nearly as creamy as with a high speed blender).

• Return the soup to the pot and keep on low heat. Taste test and season with additional salt and pepper and minced dill.

• soft boiled eggs for serving

• freshly grated parmesan cheese for serving, optional.



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