We’re living vicariously through Andrea Bemis each month as she sends over these glimpses of life on an Oregonian farm. Andrea and her husband run Tumbleweed Farm, a farmer’s market and restaurant-serving farm that has a CSA too. This drool-worthy veggie and quinoa bowl is the perfect way to say goodbye to our favorite winter veggies – and this tahini sauce is everything. Gather up the best you can find at your own local farmer’s market and wrap up winter right! Andrea’s almond “parmesan” might just have you wishing this chilly season would last! 

I know a lot of us are totally over winter, but winter is definitely not over yet. A quick stroll through your local winter farmers market or co-op is a good indicator that there are still potatoes, squash and root vegetables in abundance. Farm-to-table cuisine seems so idyllic until the reality sets in that eating seasonally can be challenging – especially in the winter. One of the most important things for me (as a farmer) is to share plenty of farm-fresh recipes with our customers and CSA members in hopes that they’ll continue to be inspired by what’s available and find new and exciting ways to incorporate the same ingredients into multiple dishes. Eating seasonally and locally is a great way to stay healthy, support your community and hopefully have a little fun in the kitchen.

A great way to celebrate the tail end of the season is with this winter harvest quinoa bowl. It’s a nourishing salad of roasted veggies, all tossed in a creamy tahini dressing and sprinkled with almond “parmesan” cheese. It’s vegetarian comfort food at its best and will leave you feeling nourished, satisfied and ready to welcome spring with open arms. Cheers!