Slow ripening

By Sarah

Despites this weekend’s heat, it has been a cool summer overall. In contrast to last season, which was hotter than usual, it has been a welcome change and much easier to work in the mild weather. Still, it is throwing me for a bit of a loop, as I have to adjust to the change and how the soil and plants react. I find myself deliberating my choices more and second guessing myself which is uncomfortable. However, I know that in the discomfort, there is also growth and a chance for me to learn even more about the land. I have found that we need to water way less than we have in the past and to keep the soil closer to dry than wet, allowing it to stay as warm as possible and to allow the plants to grow.

As well, the crops have been ripening very slowly. They are keeping us on our toes, guessing when they will come, different than the rhythm we have known in the past. For example, the tomatoes are trickling in and we had to take a break on the hot peppers to allow them to ripen more.

We have 3 more plantings of corn to pick. plus many green tomatoes, peppers, and melons in the field. Here’s to an abundant September with lots of summer fruits coming in!

Upcoming Event: Potluck Friday September 19th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Ailsa Craig and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant (Limited amounts)

• Corn

• Farao and Caraflex Cabbage

• Covina Broccoli

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl and Heirloom Tomatoes (They are not limited and you are welcome to take a bag! However, they are ripening slowly so no bulk totes yet)

• Melons

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, raspberries, and blackberries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Melon Salad With Nectarines, Tomatoes and Basil, from nytimes.com

• ¼ medium sweet onion or red onion

• Ice water

• 7 ounces peeled and seeded firm-fleshed melon, such as cantaloupe or honeydew (from ¼ medium melon)

• 2 firm-ripe yellow nectarines (or plums or peaches)

• ¾ cup cherry tomatoes

• Sea salt, to taste

• ¼c up extra-virgin olive oil 

• 1 tablespoon chardonnay vinegar

• 1 lemon, juiced

• Pinch of crushed red pepper

• Small handful of caper leaves, torn in half, plus a spoonful of their oil, or salted capers, cut in half (optional)

• Generous handful of basil leaves

• 2ounces Pecorino Toscano or other hard, shaveable Italian cheese (such as ricotta salata or Parmesan)

• Freshly ground black pepper

• Crusty bread, for serving

Cut the onion into ⅛-inch-thick slices. Transfer to a small bowl with enough ice water to cover and let stand for at least 5 minutes while you prepare the other ingredients.

Cut the melon into ¼-inch-thick slices. Pit the nectarines and cut into 8 wedges each. Halve the cherry tomatoes.

Arrange the sliced melon on a large serving platter or in a wide shallow bowl. Tuck the nectarines and tomatoes into the gaps.

Generously season the fruit with sea salt, then drizzle with most of the olive oil, the vinegar and about two-thirds of the lemon juice. Sprinkle with the crushed red pepper.

If using the caper leaves or salted capers, scatter them across the fruit. If using caper leaves, spoon over a little of the oil that the leaves are stored in.

Drain the onion well. Return the onion slices to the bowl, aggressively season with salt and the remaining lemon juice, then scatter the onion across the fruit. In the same bowl, gently toss the basil leaves to just barely coat them in lemon juice, then arrange on top of the salad.

Using a vegetable peeler, shave ribbons of Pecorino Toscano over the platter. Drizzle with the remaining olive oil and finish with a few cracks of black pepper. Serve with crusty bread.

Chicks and Flowers

By Celeste

Chicks :
The Chicks Have Arrived!
The chicks are finally here, and they are absolutely adorable. Jesse has been preparing for their arrival for over a month now. He sealed the coop with plastic to block the wind, spread fresh wood chips for bedding, scrubbed everything down, and even gave the inside a fresh coat of paint. By the time the little ones arrived, their new home was ready and waiting.

Now that they’re here and settled, the daily routine has begun. If it’s not Sarah checking on them, Jesse takes over. Here’s what his mornings look like:
• As soon as the sun peeks up, he opens the coop doors so the chicks can enjoy fresh air and natural light.
• He switches off the heat lamp to keep them from overheating.
• He makes sure their food and water are topped up and clean.
• He does a quick head count and gently checks for any losses. Sadly, not every chick makes it through the night, but catching it early keeps the rest safe.
• Finally, he checks their little bottoms. Sometimes droppings can clog up, which is dangerous if left untreated. When that happens, Jesse carefully gives the chick a gentle bath to keep it clean and healthy.

It’s a simple routine, but one that makes all the difference in giving these tiny chicks the best chance to grow strong. Watching them scurry around the coop is a sweet reminder of how rewarding a little daily care can be.

Flowers: 
The flowers are growing beautifully this season—but so are the weeds. Even with a “big crew” helping in the field, it feels like the weeds are thriving faster than we can pull them. Still, I haven’t given up. There’s a couple of good weeks left, and I know the garden will look gorgeous again until the next round of tending.

Right now we’re in the middle of harvesting flowers for drying. These blooms will be saved and set aside for the wreath workshop during the farm festival on November 1st (more details coming soon!). It’s always exciting to see how the colors and textures come together, holding a little bit of summer long into fall.

Upcoming Event: Potluck Friday September 19th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Ailsa Craig and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant (Limited amounts)

• Corn

• Farao and Caraflex Cabbage

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes (They are not limited and you are welcome to take a bag! However, they are ripening slowly so no bulk totes yet)

• Melons

• Hot peppers (Limited Amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, raspberries, and blackberries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Corn and Cucumber Pico de Gallo (I made this for the last farm potluck.)

 • 2 cups fresh corn kernels

 • 2 cucumber, diced small

 • 3 medium tomatoes, diced

 • 1 onion finely chopped

 • ( optional 2 jalapeño or serrano )

 • ¼ cup fresh cilantro, chopped

 • Juice of 1–2 limes

 • Salt to taste

1. In a large bowl, combine corn, cucumber, tomatoes, onion, and pepper.

 2. Add cilantro and squeeze in lime juice.

 3. Sprinkle with salt and mix gently.

 4. Let it sit for 10–15 minutes so flavors blend.

Serve with tortilla chips, tacos, grilled meats, or as a fresh salad side.

I Love Birds

By Ellie

Yesterday evening I was hanging out in my little house when I heard some unusual chirping outside through the open windows. I went out and stood on the step in front of my door and watched an American kestrel (which is North America’s smallest falcon) chirp like crazy and fly in circles! By the way, I identified this bird by using the Merlin Bird ID app which identifies birds by calls. I listened while two kestrels talked back and forth with one sitting on the power lines right in front of my house. 

At one point it flew towards me and got caught in the wind right above my head so I felt like we were looking at each other. 

I love seeing cool wild animals and noticing them. My mom is a backyard birder and bird enthusiast so whenever we’re sitting in the backyard I get to listen to her point out birds, identifying them or sometimes just watching and appreciating them. She taught me how to be observant in nature and I’m lucky that she passed on that appreciation for the earth with me. 

*serpent cucumbers art beautifully crafted by Stephanie

Upcoming Event: Potluck Friday August 22nd at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Ailsa Craig and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant (Limited amounts)

• Farao and Caraflex Cabbage

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes

• Melons (Limited Amounts)

• Hot peppers (Limited Amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

https://www.fromachefskitchen.com/ratatouille/ Made this ratatouille for dinner last night, such a simple and yummy way to appreciate our summer abundance!

Who are you today?

By Kelsey

Sophie Strand, who writes the Substack Make Me Good Soil (as well as many other things), published a piece a few months ago titled “Against Self-Capture,” where she discusses how limiting and devoid of context it feels when asked to write a bio or how she would like to be introduced.

Instead of pinning oneself down with a list of titles or identities, which can feel constrained and static, Strand prompts her readers to introduce themselves instead through “ecological and sensory context.” Less I, more we, with the we referring to the interconnected web of beings whose existence creates our reality. Understanding the self as embedded within, and continuous with, our ecological context is a theme in Strand’s work that I find inspiring.

On a sunny morning in June, after reading this piece, I thought about how I might introduce myself as situated in an ecological and sensory context. Here is what came through:

Today I am the promise of young flower starts planted into rich soil.
The sounds of children laughing, playing, and crying.
The scent of basil freshly watered.
A warm day, a benevolent wind, tired hands.

And here is one for today:

Today I am pigweed, persisting, despite all of our effort.
Bindweed wrapped around anise hyssop 
whose flowers' nectar feeds the bees whose buzz the child mimics with joy.
We are all buzzing together.

Upcoming Event: Potluck Friday August 22nd at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Gold Princess, Ailsa Craig, and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Farao and Caraflex Cabbage

• Fennel

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes (limited amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Quick Indian Zucchini Curry, https://www.jcookingodyssey.com/zucchini-curry/

• 1lb zucchini

• 3 tablespoon oil

• 1 teaspoon cumin seeds

• 1 teaspoon chili powder red

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon sugar optional

• 1 teaspoon lemon juice optional

• salt to taste

First thoroughly wash and clean zucchini under running water.

Pat dry using clean kitchen towel or paper.

Chop them using sharp knife.

Heat oil in a pan, add cumin seeds, let it sizzle a bit.

Now carefully add chopped zucchini into the hot oil and spice powders along with salt.

Mix well and stir fry on medium-high heat until the zucchini are golden brown and tender.

Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.

Add sugar and lemon juice, mix and serve hot.

Is it summertime yet?

By Alyssa

I can’t believe it is August already. Weather patterns have become like another hand on my internal clock, and this cool spring and summer we’ve been having is throwing me off. But with the turn of the month, we have had a little more sunshine, a little more heat. The hot crops are finally starting to come in, albeit still slowly, and the CSA fridge is filling up again. And the Canadian geese are starting their migration, big groups flying overhead as they go south for the winter.

Additionally, as of yesterday, I am finally embracing all of the summer recipes of that food media told me I should have begun eating in June. One of the funniest lessons of farming for me, especially in this particular place, has been that our seasons of food do not really line up with the recipe newsletters that show up in my inbox. It is an exercise in anticipation, salivating over images of juicy tomatoes and melons while watching the tomatoes slowly climb their trellis.

I get a lucky little preview of the season, by way of my mother. My parents still live in Novato, my hometown, which usually enjoys (or suffers) warmer weather and a little less fog. Every spring, my mom goes to the master gardeners’ plant start sale and buys a half dozen or so tomato plants, which she plants in raised beds in her front yard. Her plants are already escaping their cages by the time ours are about knee height, and she generously shares some of her early harvest with me. I love the tomatoes that we grow – the Crushed Heart variety is first in my heart, and our New Girls make the best tomato sauce – but for straight eating, nothing compares to my mother’s tomatoes. Hers have always been better and sweeter than any tomato I’ve ever grown on any farm I’ve ever worked. It feels mean to tell you this without sharing, but there are just some things that your parents will always do better than you, and this is one of my mom’s things.

Upcoming Event: Potluck Friday August 22nd at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Gold Princess and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Farao and Caraflex Cabbage

• Fennel

• Jade Green Beans (The plants surprised us and there was less this week. They will be limited.)

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes (limited amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour and Berries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Soft Tofu, Tomatoes, Cucumbers, and Chili Crisp

I just found out that Jupiter Foods in Petaluma sells the best tofu I’ve ever had – Dooboo from Joodooboo, a Korean restaurant in Oakland with freshly made tofu and banchan. The tofu is fresh, so it is a little pricey. For me it is worth it, but you can really make this with any tofu, the softer the better. I usually put a Chinese spin on the toppings because that is what is in my pantry, but you could take it in a lot of directions. This is what I am having for dinner tonight:

Scoop half a block tofu out of the package and into a bowl. Top with a diced tomato, a diced cucumber, a drizzle of soy sauce and Chinese black vinegar, and a healthy spoonful of chili crisp*. Boom, dinner. 

*There are so many awesome chili crisps out there these days, but I want to shout out Big Spoon Sauce Co, a small Sonoma County business that makes a bunch of different chili crisps with ingredients from local farms. Their regular chili crisp is my favorite to eat with eggs, but they also do fun seasonal recipes – and I do love a seasonal food product.

Full Circle

By Alexis

Every week, I am the person who restocks the meat fridge in the CSA barn so we all can enjoy a variety of cooked, protein-rich meals. At this time of the year, we have been taking cows to the local butcher every two weeks, and wait for them to come back in a form we can readily enjoy in our kitchen. A few weeks ago, in preparation for this year's new meat delivery, I was tasked with organizing and emptying out the big cooler, where we keep our meat stock. My task was to discard any organs from last year. The organs we toss out feed the local wildlife: vultures, owls, hawks, coyotes, and other local carnivores. Still, I knew this task would be somewhat emotionally difficult, so I decided to make it a prayer. I was determined to make the whole task, an intentional experience. The whole time I was there, about an hour total, cutting open each individual bloody bag and tossing the organs - I prayed. I sang to mother earth, and her creatures. I sang in my other native tongue, Spanish. I gave thanks, and asked for forgiveness. I welcomed all the creatures nearby to feast, and gave thanks for their lives too. I remembered the role each of these creatures play in our ecosystem, and the role we play in our ecosystem. As stewards of the land, and also as consumers of the land. I cried. But I also felt happy. Because, everything is oddly perfect, in the great circle of life. 

Upcoming Event: Farm BBQ and Baseball Sunday August 3rd at 4:30 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Gold Princess and Red Long of Tropea Onions

• Parade Scallions

• Alto Leeks

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Fennel

• Jade Green Beans (We have lots!!!!! Plan to preserve)

• Shelling Peas

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato Kale

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour and Berries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Crustless zucchini pie 

• 2 cups Zucchini, shredded, liquid squeezed out

• 1 Red onion, finely chopped

• 1/3 cup Parsley leaves, finely chopped

• 1/4 cup Basil leaves, finely chopped

• 3 tablespoons Parmesan cheese, grated

• 2/3 cup Whole Wheat Flour

• 1 teaspoon Baking powder

• 3/4 cup Milk

• Extra Virgin Olive Oil, as needed

• 3 Whole Eggs, beaten

• Salt and Pepper, to taste

Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.

Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.

Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.

Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.

✨Open Field Farm Fairies✨

By Stephanie

Delaney: Hi there, my name is Twyla! As a garden fairy, I spend my mornings in the flower garden tending to the growing flora and fauna. In the afternoon, I take my skills to the produce, guiding the growth of the farm’s food (in collaboration with the farmers). In my free time, I enjoy lounging on leaves, flying to the pond, and hanging with my friends Gretta, Orla, and Mertyl  in the eucalyptus grove. A typical outfit for me is composed of whatever fresh blooms I can fashion into a skirt as well as a blossom tube top! My friends and I are also in a band called The Dirty Spoons where I play the stand up base. Our hit single is called “That Cow Is My Cow,” inspired by Gretta’s time as a herding fairy.

Ava: Ah hello my friend, it’s Gretta here! You can spot me on the hillside with all my cow friends. It is my job to lead the herd to greener pastures, but in all honesty, if you came to visit, you would most likely find me resting in the grass, sunbathing, as the cows graze around me! While I soak up the sun, I love to paint black spots on the cows, I just think it makes them so cute! When the sun begins to fall I fly over to the pond. There I met fairy friends and Bandmates, Orla, Mertyl, and Twyla, together we make “The Dirty Spoons”. I play the harmonica or eclectic guitar, depending on the vibe of the night. Every night is a hoot and everyday is a dream, life sure is sweet here on Open Field Farm!

Stephanie: Hello my humans, it's me, Mertyl! I call the old oak tree on the top of the hill home, keeping a watchful eye on the farm, and carrying out a few important jobs. One of them is taking flight and embarking on a long journey to the ocean where I collect shells, rocks, and seaweed to bring back as food for the grandmother oak I call home. Another important job I have is to share with humans the important wisdom grandmother oak has shared with me. If you want to hear the secrets and whispers me and the other fairies and nymphs hold, all you have to do is look, listen, and appreciate the places all around the farm that we call home.

Peri: Hi, my name is Orla and I live at the pond. It's my duty to keep the water clean and act as a mediator when arguments break out amongst the Geese that share my home. However, work doesn’t take up too much of my time and I end up spending the majority of my day catching a ride on my fish bestie, Glorp. We love to dive and look for treasures. I like to wrap up my days playing fiddle on the dock with my band, The Dirty Spoons. Sometimes the geese like to listen. I am grateful to have been born with the ability to breathe underwater so I can truly enjoy all the pond has to offer.

Upcoming Event: Farm BBQ and Baseball Sunday August 3rd at 4:30 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Gold Princess Onions

• Parade Scallions

• Alto Leeks

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Shelling Peas

• Lettuce

• Rhubarb Chard

• Parsley, Cilantro, and Dill

• Albion Strawberries

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour and Berries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Lemon Olive Oil Cake

• 1 cup full-fat Greek yogurt  (I used Whole fat and it was perfect.)

• ¾ cup olive oil

• 2 large eggs room temperature

• Zest of a lemon

• ¼ cup juice of a lemon

• 1 cup sugar

• 1 ½ cups flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 tsp vanilla 

For The Lemon Glaze

• 1 cup powdered sugar

• 3-4 lemons for juice 

In a large bowl, whisk together the Greek yogurt, olive oil, eggs, lemon zest, lemon juice, and sugar until well combined.

Sift the flour and baking powder into the bowl. Add the salt.

Use a rubber spatula or wooden spoon to gently fold the wet and dry ingredients together. Stop when the flour is almost mixed in—a few streaks of flour are okay!

Bake at 350 degrees for 40 minutes

The Mother Tree

By AJ

I am currently reading “Finding the Mother Tree” by Suzanne Simard.

The author recollects her journey working for the forest service and then on to her research on forest ecology and the interdependence therein. Her research goes on to show that “hub” or “mother” trees are intricately connected to younger trees by underground networks of mycelium.

This all takes place from the 90’s onward, when we “knew” less about how forests and trees work. I think many of us don’t need science to tell us that plants live, communicate and work together to form complicated social networks to accomplish healthy communities. At the time, however, the author is fighting tooth and nail to prove this to policymakers and male coworkers who dismiss her every step of the way.  

Primarily, I’m finding the book deeply sad. I don’t necessarily think it’s supposed to be deeply sad, but it brings up a certain desperation in my body. Feeling the love and respect that the author feels for the forest– and the subsequent frustration when she is dismissed–hits hard. 

Her research ends up having a positive impact on forestry practices. But looking at where we are today, I don’t feel like her experience is outdated at all. It still seems like an uphill battle to convince people of the intrinsic value of the forest community, a far cry to protect and nurture it. 

Reading this book has also brought up complicated feelings about my everyday work. I value what we do and how we do it. I value the community, human and otherwise, and the ethos behind how we interact. I also wonder, as humans, if we are capable of and willing to choose community over convenience. If, just because we don’t want to do harm, does that mean that we aren’t? I can’t say, With a history of misguided ecological decisions, we aren’t always the most observant species. We’ve made decisions that, at the time, seemed ingenious and positive but turned out to have problematic and negative outcomes down the road. The history of agriculture is a blaring example of this. (And I won’t get into capitalism and patriarchy and it’s role in driving these decisions here.)

In addition to feeling sad, I also feel fueled. I want to be more observant, I want to choose interdependence, I want to exude respect and positivity toward the plants (cultivated or not), animals and soil  we work with,  holding dear the things that matter. And I hope this intention is seen. And I hope it is enough.  

Upcoming Event: Farm BBQ and Baseball Sunday August 3rd at 4:30 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Merlin Beets

• Pink Beauty Radishes

• Gold Princess Onions

• Parade Scallions

• Alto Leeks

• Lettuce

• Rhubarb Chard

• Kale

• Champion Collards

• Parsley, Cilantro, and Dill

• Albion Strawberries

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour and Berries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

KEXP

By Seda

The other day someone asked me what music I had been listening to recently. At that moment I racked my brain and couldn’t come up with an answer. I thought about it more and realized I haven't been listening to music in my usual manner, streaming a curated playlist or album I have picked out through Spotify. Instead, I've been tuning into the radio, so old school! The soundtrack for my typical weekend morning comes from KEXP, a local Seattle radio station that now broadcasts from Oakland as well. KEXP is nostalgic for me, growing up visiting my dad in Seattle, he constantly had it playing in the background and still does today. It's something I associate with him and also the Seattle/Pacific Northwest area. So living far from my family, I too have started tuning to KEXP mostly for the 9am till noon shows like Positive Vibrations and The Roadhouse. My dad and I text back and forth asking each other if we just heard so-so's song, and he is always writing in, bugging the DJ’s to play something. On occasion they will and I'll hear it two states away. 

KEXP definitely holds a special spot in my heart, but in general I find radio to be such a great community centered resource. There's something about turning in and not knowing what you are in for that I find exhilarating (kind of how I feel about farming). Beyond music, another great radio program I remember from growing up in Mendocino county was called Trading Time. Essentially the craigslist or facebook marketplace in radio show form, local people calling in about what they had to offer or what they were looking to buy or trade. Music, trades, news, stories, all this to say that I’m a fan of local public community radio and you should be too! 

If you're interested in KEXP, listen in at 92.7FM in the bay, 90.3FM in the Seattle area, you can also stream it from the app. 

Upcoming Event: Farm BBQ and Baseball Sunday August 3rd at 4:30 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Pink Beauty Radishes

• Scallions

• Leeks

• Fennel

• Head Lettuce

• Chard

• Parsley, Cilantro, and Dill

• Strawberries

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We also have new items for sale in the barn!

Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.

Strawberry Gallette

Filling and baking directions from https://teatimecreative.com/simple-strawberry-galette/

Dough recipe from me. 

Dough Recipe:

• 2 cups flour

• 1.5 sticks unsalted butter

• 1 T sugar

• 1/2 t salt

Mix flour, sugar, and salt. Cut butter into cubes and work into flour mixture until pea sized or smaller, mixing it pretty well into flour. Then add ice water a bit at a time until it easily comes into a ball. 

Filling:

3 C chopped strawberries, 1/2 C sugar, 2 Tbsp flour

Chop the strawberries into pieces and toss them with the sugar and vanilla and flour. Set aside to rest while you roll out the dough.

Shape:

Preheat the oven to 400F (C) while you roll out the crust.

You can make one large or two smaller galettes with this recipe. Lightly flour the counter and the dough. You can roll your crust out on seran wrap to make it easier to move as you go.

If you’re making two divide the dough in half and roll out each half into a rough circle about 10″ across. Roll from the middle out to keep the dough even.

Put a large piece of parchment paper onto a cookie sheet and lay the crusts out on it.

Divide the filling between the two crusts and spread the fruit out to about 2-3″ from the edge.

Fold the edges up to cover the fruit, folding it as you go around.

Optional: Brush with an egg wash (1 egg + 1 Tbsp water beaten together in a bowl) and sprinkle with sugar.

Bake:

Bake for 40-45 mins or until the crust is nicely golden brown. Serve immediately.

Optional: Chopped fresh mint, honey for drizzling

The State of Things

By Kelsey

Its been a hard week. My family all came down with an illness that had us in bed for days, during which time I could not look away from the relentless flood of increasingly dark and dystopian news stories around the world. I know, we all know. No need to remind anyone. So I won’t talk about it, I will just share this poem, which feels like a very small sliver of relief, a calming breath, when the magnitude of human suffering feels impossible to accept.

The Peace of Wild Things
by Wendell Berry

When despair for the world grows in me
and I wake in the night at the least sound
in fear of what my life and my children’s lives may be,
I go and lie down where the wood drake
rests in his beauty on the water and the great heron feeds.
I come into the peace of wild things
who do not tax their lives with forethought
of grief. I come into the presence of still water.
And I feel above me the day-blind stars
waiting with their light. For a time
I rest in the grace of the world, and am free.

May you find some peace in the wildness of this land this week!

Upcoming Event: Farm Potluck Tuesday July 7/1 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Hakurei Turnips

• Fresh Garlic

• Scallions

• Leeks

• Fennel

• Head Lettuce

• Parsley, Cilantro, Basil, and Dill

• Strawberries

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We also have new items for sale in the barn!

Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.

Rack of Lamb on a Bed of Spinach
from Peace, Love, and Pasta by Scott Conant

• 2 racks of lamb, frenched

• Kosher salt and freshly ground black pepper

• 6 cloves garlic, peeling and lightly crushed

• 1 stalk fresh basil

• Drizzle of extra-virgin olive oil

• ½ cup balsamic vinegar

• 1 pound spinach leaves

• Special equipment: an instant-read thermometer (optional)

Preheat oven to 425 degrees F.

Score the fat caps to just above the meat so thaat the fat can release during cooking and the meat cooks evenly. Liberally salt the lamb and crack fresh black pepper over the racks to taste.

Sear the racks fat side down in a large cast-iron skillet until they become a deep golden color (about 3-4 minutes), then stand the rack up so the bones are upright and sear the rest of the meat of the rack (another 2-3 minutes). Intertwine the two rack bones to create the shape of a tent and place the pan in the oven.

When the racks are at about 115 degrees F, or 5 minutes before the end of your cook time, place the garlic cloves and basil stalk in between the racks, drizzle a little olive oil over the meat, and continue to cook the lamb racks until the temperature reaches 125 degrees F, or until the end of your cook time. When the lamb reached 125 degrees F, remove the racks from the oven, drizzle the vinegar over the meat, then place the racks on a cutting board and let them rest for 5 to 8 minutes, or until the temperature carries over to 130 degrees F.

While the racks are resting, place the spinach in the saute pan the lamb was cooked in, with the garlic, basil, balsamic vinegar, and any fat drippings, and set over high heat on the stovetop.

Once the spinach is wilted, about 2 minutes, put the spinach on a baking sheet lined with paper towels to drain the excess water. Then place the spinach on a serving platter and add the cooked garlic and pan drippings on top. Slice the lamb into chops, place them on top of the spinach, then serve immediately while hot.

For the love of machines

By Sarah

Quite surprisingly to myself, I have noticed that over the years I have developed a deep appreciation, and almost affection, for 2 machines on the farm: the Yanmar tractor with which I direct seed and the irrigation pump. To be honest, I eschew most other machines, preferring to bike or walk, and to skip tractor driving as much as I can. I have never become too attached to any of my cars, although I do still miss my first car at times (an 80’s blue Volvo station wagon with turbo).

The Yanmar tractor is about as old as I am and was one of the first tractors we purchased. I love how petite it is and how much I can see the beds around me when driving it. It talks to me as I drive, with the little flap on the exhaust pipe bouncing up and down. Others might say that it is loud (you can hear me coming from far away), that it is stinky (it might blow a little), that it is bouncy and uncomfortable, but I love it.

The irrigation pump is a bit of a mystery as the working parts are all enclosed. I mostly understand it by listening. The sound of it humming away makes me so happy, knowing that all the vegetables are getting the water they need. Even though we have a back up tractor pump, there is little that causes me more stress during the season than the pump breaking down. All of the plants depend on the water that it delivers.

So here’s to 2 great machines! May they keep rocking for a long time.

Upcoming Event: Farm Potluck Tuesday July 7/1 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Pink Beauty Radishes

• Hakurei Turnips

• Fresh Garlic

• Scallions

• Chard

• Head Lettuce

• Parsley, Cilantro, and Dill

• Strawberries

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We also have new items for sale in the barn!

Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.

For dinner tonight, we are having open faced cream cheese toast with a salad of radishes, cucumbers, dill, and lemon piled on top. It is one of our favorite easy summer dinners: so fresh, crispy, and satisfying.

Adulting

By Ellie

I graduated college in 2023 then WWOOF’ed in Hawaii with Seda for 6 months, then came here which means this is my first full time job as an adult out of college. As we all know, being an adult is hard. Luckily I have this amazing job where I am taken care of so now all I have to worry about is taking care of myself. 

My partner Seda is very driven with her extracurricular activities; she does aerial silks once a week and now is thinking about taking classes or picking up another hobby. When we were talking about her endeavors, she said to me, “so what will you do?” Great question. 

I do yoga once a week, I love reading and I like to bake too. As a farmer my full time job is also a lot of people’s hobby (gardening) but I still want to commit to something that will make me happy and keep me busy. I won’t publicly commit to anything on here to everyone but these are just the thoughts I’ve been having lately. Basically, being an independent adult with interests and hobbies is hard but I love having a partner who inspires me to be one!

Upcoming Event: Farm Potluck Tuesday July 7/1 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Pink Beauty Radishes

• Fresh Garlic

• Scallions

• Chard

• Head Lettuce

• Basil

• Parsley

• Strawberries

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We also have new items for sale in the barn!

Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.

Plus we have gorgeous naturally tanned sheepskins!

Carrot Cake Muffins from inquiringchef.com
adjusted recipe for use of farm flour

• 2 eggs

• 1 cup brown sugar

• 1 cup butter

• 1.5 teaspoons cinnamon

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1.5 cups flour

• 1.5 cups finely shredded carrots

Struesel topping:

• 1/3 cup flour

• 3 tablespoons sugar

• 3 tablespoons brown sugar

• Pinch of salt

• 4 tablespoons butter

-Mix eggs, brown sugar and butter then add cinnamon, baking soda, baking powder. Gradually mix in flour then carrots 
-Put batter into muffin trays then sprinkle streusel topping on top
-Bake at 350 for 20 min

As Flowers Bloom, the Weeds Boom

By Celeste

Now that our flowers are in full swing, it’s official: weeds are out… of control!

From here on out, the rest of the season is pretty much a full-on weeding marathon—left, right, up, down, and every inch in between. There are so many weeds right now, I can’t help but believe that old Mexican saying my abuela used to say: “Hierba mala nunca muere,” which translates to “Weeds never die.” Honestly, she wasn’t wrong.

Here’s my personal confession: I don’t love weeding when the weeds are small. I like the drama. I like when they’re big and bold, and I can grab a whole handful, give it a strong pull, and shake off that satisfying clump of dirt. It’s weirdly therapeutic!

Scuffle hoes? Not my favorite. Especially when the weeds are tiny and dangerously close to the flowers—I always seem to take out more petals than weeds .
I stick to hand-weeding. It feels gentler, and I like to pretend it’s better for the plants. (No science to back that up, but hey, we all need our farm fables.)

We will be dealing with quite a cast of characters out here: pigweed, dandelions, thistles, purslane, and a variety of grasses that I haven’t even named yet. They’re persistent, resilient, and honestly, kind of impressive. But so are we so the game is ON.

So here’s to strong backs, dirty hands, and the constant tug-of-war between beauty and chaos in the flower field.

Upcoming Event: Farm Potluck Tuesday July 7/1 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Cortland Yellow Onions

• Carrots

• Potatoes

• Fresh garlic

• Scallions

• Parsley

• Strawberries

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We also have new items for sale in the barn!

Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.

Plus we have gorgeous naturally tanned sheepskins!

Mashed Potato Salad with Scallions and Herbs from nytimes.com

6 to 8 servings

• 2pounds potatoes, cut into 1½-inch chunks

• Finely grated zest and juice of 1 lemon, plus more lemon juice for serving

• 2teaspoons minced fresh rosemary

• 1teaspoon fine sea salt, more as needed

• 1teaspoon coarsely ground black pepper

• Dash or two of hot sauce, to taste

• ⅓cup extra-virgin olive oil, more for drizzling

• 2tablespoons mayonnaise, sour cream or crème fraîche

• 1tablespoon Dijon or whole-grain mustard

• ½cup thinly sliced scallions (white and green parts)

• ¼cup chopped parsley

• 2tablespoons chopped basil or dill

  Step 1

  Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.

  Step 2

  In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.

  Step 3

  Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

What the Hawk

By Cici

Well, you may not know it from the look of the CSA barn, but we’ve been deep in the swing of our spring plantings. The past few weeks have felt like a massive push to get as much as we can into the ground. The season really snuck up on me this year—like I’d been in a daze at the beginning, my body carrying me through the motions. But now, as I watch the plants dwindle in the greenhouse and fill the fields, I’ve finally made the connection: it’s all happening. It’s only a matter of weeks before these full weeks of planting turn into full weeks of harvest.

We encountered some pretty difficult plantings this year, especially in one of our fields: Hawk. This field seems eager to humble, revealing our weaknesses and oversights. It has quite literally brought us to our knees, trowel in hand, to exhume the losses and start anew.

I could hash out the details, but this is all I’ll say of Hawk for now. I know she will do great things, but she bites —and I need to lovingly forget her until I have to return. You really do have to love this work to do it; otherwise, you’re just a masochist (though I suppose both can be true—no judgment here). It can be hard to love the individual moments, but you need just enough love to allow for patience, to trust that the scales will balance, the pendulum will swing, homeostasis will be achieved, and equilibrium will be reached—when you finally bite into the perfect tomato with just a little added salt and olive oil.

Upcoming Event: Farm Potluck Tuesday July 7/1 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Cortland Yellow Onions

• Carrots

• Potatoes

• Fresh garlic

• Fava Beans

• Scallions

• Parsley

• Strawberries

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We also have new items for sale in the barn!

Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.

Plus we have gorgeous naturally tanned sheepskins!

Fettuccine With Merguez and Mint Pesto, from the nytimes.com

For the Pesto

• 2 large cloves garlic

• ¼ cup pine nuts

• ⅔ cup, packed, fresh mint leaves (about 2 small bunches)

• ⅓ cup extra-virgin olive oil

• Salt

For the Fettuccine

• 1 tablespoon extra-virgin olive oil

• 1large onion, finely chopped

• 1teaspoon ground cumin

• ½ pound fresh merguez sausage, casing removed

• 6 sun-dried tomatoes in oil, drained and finely slivered

• 15 Kalamata olives, pitted

• 8 ounces dried fettuccine, preferably spinach

• 2 tablespoons lemon juice

Make the pesto: Turn on food processor, and drop garlic through feed tube to mince. Add pine nuts through the tube and grind. Add mint leaves and process until mixture is combined. Scrape down bowl, and with machine running, slowly drizzle in the ⅓ cup olive oil. Process until blended. Transfer to a small bowl and season to taste with salt. Set aside.

Make the pasta: Heat 3 quarts water in a large pot. As water comes to boil, heat oil in a large sauté pan, and sauté onion on medium-low until soft. Stir in cumin. Add merguez, increase heat to medium and cook, using two forks to break up the sausage and stirring all the while, until the meat is nubbly and no longer looks raw. Stir in sun-dried tomatoes, olives and 2 tablespoons of the pesto. Reduce heat to low.

Add fettuccine to boiling water and cook about 5 minutes, until nearly al dente. Drain, reserving ¾ cup of the pasta water, and set pasta aside. Add pasta water to the merguez mixture and let cook until liquid in the pan just coats the ingredients. Stir in lemon juice. Add fettuccine to sauté pan, tossing with other ingredients over low heat. Add salt to taste. Transfer to individual bowls or a serving dish and serve with remaining pesto alongside.

Neighbors

By Alyssa

Last night, driving home in the dark, I saw a badger in the driveway! At first, I thought it was an opossum because of its shape and size, but as it turned toward my headlights I saw its squat little face and its black-and-white striped snout. It seemed to be having a conversation over dinner with a large owl, who flew away as I approached. I was on the phone with a friend, and they started laughing at me because I was so excited. I have lived and worked in several places where badger signs are present. But I had never seen a badger! They are nocturnal and live underground, so it is far more common to see signs of their lives than it is to see the animals themselves.

This time of year, when we are tilling and planting and rushing to fill the fields, it is especially easy for me to get laser-focused on the goings-on of the farm. My attention is on the fields and the lives being lived in those spaces. But there are so many other lives being lived here, in all those nooks of the farm to which my daily labors never bring me: in the grasslands; in the groves of eucalyptus; in the ponds, the creeks, the ditches. Like the little wild mint that grows in the drainage ditches here that smells like my childhood – it grew in the creek and the old road behind my grandparents’ house where we would look for tadpoles after school.

The last time I was up at the pond, there were strings of frog eggs floating in the shallows. As they hatch into tadpoles and become frogs, they may never know I exist. They may live out all the dramas of their lives right there on the muddy shore without ever knowing what we do in the fields below. But the way we do our work here matters. The choices that Seth and Sarah have made throughout the years to work with the land rather than against it – to work without pesticides, to practice rotational grazing, to maintain biodiversity in the fields, to restore the watershed that flows out by the tunnels... All those choices and more are what hold the space for all those other lives, all those other worlds. Our work, our stewardship of this land, feeds far more than just you and me. I may never cross paths with all of our neighbors, but when I do, I hold those meetings close to my heart.

Upcoming Event: Farm Potluck Friday May 5/30 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Cabernet Red and Cortland Yellow Onions

• Fresh garlic

• Fava Beans

• Scallions

• Kale

• Lettuce Mix Tuesday, Spinach Friday

• Parsley

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We also have new items for sale in the barn!

Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.

Plus we have gorgeous naturally tanned sheepskins!

Fava beans and greens with ground lamb and onions

I love fava beans in the spring. They come when we have little other food, and they are so verdant and delicious. While laborious, the shelling of them can either be a lovely meditative solo task, or a festive communal effort. This weekend, my friend did the fava bean labor while I cooked the rest of the meal. I stir fried some blanched and shelled favas with whatever greens I had on hand, a lot of garlic, and a lot of mint and parsley. I served that over rice with ground lamb that I had cooked with a massive onion, some sumac, and my favorite spice blend to use with our meats, Sonoma Spice Queen’s Ethiopian berbere blend. It is a splurgey spice, but worth it! I love it with both our lamb and our beef. Some more herbs to garnish, and some toasted pine nuts, too. 

Blue

By Alexis

I have spent a lot of hours weeding in the perennials lately. This is one area of the farm that does not get grazed upon by our livestock - nor does it get mulched, mowed or tilled. It is home to the plants that die back every winter, and come back every spring. They grow back in various ways; some grow back on old dead branches that appear dead, or others from mature, hardened rhizome roots. Most people identify plants from their flowers, but currently, the only way to know our plant friends is by the leaves - as they have not yet flowered into spring. The weeding is tedious yet in this time I have witnessed the portal of death as a renewal. 

While in the perennials a few weeks ago I lost my water bottle, and the next morning I was feeling… blue.  While doing chores, our farm baby Julio came up to me, from what seemed out of nowhere (I’m easily caught off guard). He was holding up my water bottle to me. I was so happy and thought it was so funny because Julio already has a fixation with water bottles. Then, while he was looking at my waterproof apron, I heard him say his third (or fourth.. or fifth) word. He said “blue” - the color of my apron. This made me smile real big and changed my mood for the rest of the day. I listened to music and danced for a while, looking up at the vast sky - blue. 

On another note, we have begun to plant herbs and flowers in the flower field! The first thing we planted in the soil was Dahlias. This was my first time planting Dahlias, and Celeste guided me through it. When we finished planting Celeste said a few prayers, one of which made me kinda emotional - I feel there’s a common theme here about me being emotional, which is weird because my zodiac is mostly fire, earth and air. Anyways, get ready for flower season! We are also planting lots of herbs for your tea pleasures! One herb we plant is marshmallow, which is one of my favorite herbs. This plant dates back to Egypt and was used to make the original fluffy marshmallow treat we all love. It has a medicinal affinity for your mucous membrane, the first line of defense in your immune system. Below is a recipe for actual marshmallow!

Upcoming Event: Farm Potluck Friday May 5/30 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Yaya Carrots

• Cabernet Red and Cortland Yellow Onions

• Fresh garlic

• Fava Beans

• Scallions

• Kale

• Spinach

• Parsley

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

Homemade Marshmallow

• 1 cup water divided

• 3 tbsp grass fed gelatin

• 1 cup raw honey

• 1/2 tsp salt

• ½ tsp vanilla bean powder

• 1 tbsp marshmallow root powder

• 1/2 cup arrowroot powder

Pour half (½ cup) of the water into the bowl of a stand mixer and pour the gelatin on top to bloom. It will take about 10 minutes to fully bloom.

In the meantime, add the second ½ cup of water, honey, and salt into a small pot on the stovetop with a candy thermometer. Toggle the heat between medium to high, also avoid stirring the mixture after the first minute to prevent the mixture from boiling over. You want the temperature to get between 230°-240°F (110-115° C), this will take an estimate of 10-14 minutes.

Turn the stand mixer on low to mix the gelatin, and slowly pour the honey mixture into the stand mixer. Slowly increase the speed to high and whip until the mixture has reached “peak” meaning your mixture will look and feel like pure marshmallow fluff. This takes an estimate of 6-10 minutes, in the last minute add in the marshmallow root powder, and vanilla bean powder.

During the 6-10 minutes your marshmallows are beating, prepare a 9x9 pan with parchment paper. Dust the parchment paper with half (¼ cup) of the arrowroot powder.

When the marshmallow is at its peak, quickly scoop it into the pan and flatten the top with an offset spatula. Dust the rest of the arrowroot powder onto the top of the parchment paper.

Gently place parchment paper over the 9x9 pan, and let the marshmallow set overnight.

The following day, take out the parchment paper by flipping the pan over onto a cutting board. Take off the parchment paper from the marshmallow, and use a sharp knife to cut the marshmallows into squares.

Enjoy the marshmallows right away, or place them into a glass jar and store them in the fridge for 1-2 weeks.

Sheep Profiles

By AJ

Here is a close-up of some of the sheep in our herd (i will probably do more of these):

Anya-Lets start with the star of the show. IF you glace out at the herd, the first thing most folx notice is the singular black sheep in our flock of seemingly homogeneous beings. Anya is a classic trope, in that she carries the characteristics of a “black sheep”-- she likes to deviate from the homogeneity. She also seems to enjoy imparting the black sheep wisdom onto her offspring. 

Aster- Anya’s offspring. She was the first lamb born this year and one of the few lambs we will bebe keeping from this lambing season.

Ugg- Aster’s sire (her biological father). And the sire of all the lambs from the last two years. Ugg is a butthead. And a majesty. He was showing signs of aggression last season and we’ve had to put a lot of work into making sure he stays calm and safe (including infrastructure). In his new environment, with his new friends, he has been thriving and responding well to our efforts to work with him. He as grown on me, immensely. Even so, Ugg is not going to continue to procreate in our herd and he is also the reason why we are not keeping most of the lambs from the past 2 years. 

Olivia- Olivia is one of the three of the “elders” of the herd. I fondly refer to her as a “trash baby”. Primarily because when she is shorn, it really brings out all her bumps and funks, resulting in a rather scrappy vibe. I dig a scrappy vibe.

Upcoming Event: Farm Potluck Friday May 5/30 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Yaya Carrots

• Celeriac

• Cabernet Red and Cortland Yellow Onions

• Fresh garlic

• Asparagus ( Last week.)

• Fava Beans

• Scallions

• Kale

• Lettuce Mix

• Spinach

• Parsley and Cilantro

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

Recipe: Fava beans!

I have no recipe for fava beans, but i have been using them in lieu of peas, as a side or in fried rice. I pop them out of the shells and then boil them for a couple minutes until I see small cracks in the skin. Then I pop them out and salt them or toss them in my dish. 

Mindset

By Stephanie

Yesterday, while harvesting asparagus I was not in the best mood. It was hot, it was the end of the day and we were rushing to get as much done as we could before the day ended. My bare hands were scrapping against last years brittle asparagus stocks and the wood chips we’ve laid down as mulch, and as I received my fifth splinter in my hand, I caught myself whispering cuss words at the stock that got me. I realized that this is not the way I want to be talking to the plants and not the mindset I want to have while harvesting food. I took a moment to look at the green hills around me, the little white wispy clouds in the sky and remembered that there actually no where else I’d rather be than being cut up by wood chips. “Enjoy the work” is something I’ve been trying to embody going into this farming season and felt like this was a time where I was able to change my energy and end interacting with the plants in a more positive way. Going into this farming season, I’m anticipating having days and tasks much harder than my experience in the asparagus, but I’m going in confident that I do enjoy the work even if it just sometimes takes a second to remember that. 

Upcoming Event: Farm Potluck Friday May 5/30 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Yaya Carrots

• Celeriac

• Cabernet Red and Cortland Yellow Onions

• Fresh garlic

• Asparagus ( We are hoping we have enough to give a limited quantity both days.)

• Fava Beans

• Fennel

• Scallions

• Kale

• Lettuce Mix

• Spinach

• Parsley

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

Fresh Fava Beans

•  fava beans with their pod

• 3 tablespoon olive oil

• 1 medium size onion, finely chopped

• 2 cloves garlic, finely chopped

• ½ teaspoon salt

• 1 cup water

• ¼ cup fresh dill or parsley chopped

Optional Garnish:

• Red pepper flakes

• Fresh dill

• Lemon

Remove the fava beans from their pods.

Make a small slit on each bean.

Fill a saucepan with boiling water. Add in salt and stir.

Soak the beans in this hot salty water for about 10 minutes. Then peel their shells.

Heat olive oil in a pan and cook onions and garlic until translucent.

Add in shelled fava beans and cook for about 5 minutes.

Add in salt and water. Cook over medium low heat until tender, for about 20 minutes.

Remove from the heat and let it cool a bit. Then add in chopped fresh dill or parsley and give it a good stir.

Serve with red pepper flakes, fresh dill and lemon slices.

Picture Books

By Seda

One thing I love to reminisce about are all the picture books I read when I was young. Some of them expressed morals and lessons, some were adventure tales, my favorites were the ones full of interesting detailed illustrations. Some of my most memorable include Ferdinand the Bull and Strega Nona, among many others. 

Seeing all the lupine flowers out in the rolling green hills reminded me of a book I totally forgot about. It's about Miss Rumphius, who, after a life of travels, returns to her seaside community in Maine where she takes long walks over the hills next to the sea spreading lupine seeds everywhere she goes. Everyone thinks she's crazy until spring rolls around and the hills are blooming with lupine. She is thereafter dubbed the Lupine Lady. 

I incorrectly assumed this story took place in California, as we have rolling green hills sprinkled with lupine but apparently we are not the only ones so privileged. I do like to imagine that here on the west coast we have our own version of the Lupine Lady, though she might take the form of the birds and the wind spreading the seed of lupine across the hills. 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Yaya Carrots

• Rutabaga

• Parsnips

• Celeriac

• Cabernet Red and Cortland Yellow Onions

• Green Cabbage

• Green garlic

• Asparagus ( We are hoping we have enough to give a limited quantity both days.)

• Kale

• Rhubarb Chard

• Lettuce Mix

• Spinach

• Fava Greens

• Cilantro and Parsley

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

What I’ve been having for lunch lately:

Eggs salad on bed of mixed greens

• 2 hard boiled eggs 

• 3 Tbsp mayo

• 1 tbs mustard

• 1 tsp ACV

• Pinch of cayenne 

• Pinch of paprika 

• Salt and pepper to taste 

• Dash of olive oil 

• 1/2 green garlic chopped

• Pickled beets

• 1/4 cup Chopped parsley

Combined and serve over greens:

Half cup chopped fava greens 
Half cup chicores or lettuce

Little Garden Limbo (a.k.a. the Best Kind of Break)

By Celeste

There’s this funny little window of time every year—after I’ve finished processing peppers but before I head over to the flower field to get to work. It’s kind of a limbo, but in the best way. Lately, I’ve been spending that in-between time helping Kelsey and Alexis.

We recently gave the herb circle a full refresh: weeded, added compost, mulched it up—the whole spa treatment. If you’ve walked by recently, you’ve probably noticed how good it’s looking .

It’s open for harvesting, so feel free to snip some chives or grab a handful of spearmint next time you’re nearby.

With the herb circle thriving, our attention has shifted to the perennial garden, tucked right next to the flower field. We’re deep in the weeding phase and clearing space to tuck in more herbs soon. The dream is to get it just as beautiful and functional as the herb circle—another little pocket of the farm for you to enjoy and gather from.

Even the “in-between” moments on the farm end up being full of life. It’s all part of the rhythm out here—pepper hands, herbal limbo, then flowers.

Speaking of flowers! Our first sowing was back on March 17, and today we’re already onto our third. This round includes rudbeckias, snapdragons, sweet peas, strawflowers, gomphrena, and hibiscus—just to name a few. I’ll drop a couple pictures below of the sprouts from that first sowing so you can see how things are growing.

Thanks for following along—we can’t wait to share more bloom magic with you soon.

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Yaya Carrots

• Rutabaga

• Parsnips

• Celeriac

• Cabernet Red and Cortland Yellow Onions

• Green Cabbage

• Kossack Kohlrabi

• Green garlic

• Asparagus ( We are hoping we have enough to give a limited quantity both days.)

• Kale

• Rhubarb Chard

• Chicory Mix

• Lettuce Mix

• Spinach

• Fava Greens

• Cilantro and Parsley

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour and Cornmeal

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

Toasted Sesame and Furikake Cabbage Salad, from food52.com

• 1/4 cup sesame seeds

• 1/4 cup Japanese mayo

• 1 1/2 tablespoons reduced-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon tahini

• 4 teaspoons granulated sugar

• 1 teaspoon sesame oil

• 1 medium green cabbage, thinly sliced

• 3 to 4 tablespoons furikake, plus more for garnish

Add the sesame seeds to a large skillet and set over medium heat. Toast, tossing frequently, until deeply golden brown, about 3 to 4 minutes. Immediately transfer to a blender or food processor and blend until sandy in texture. There should still be some whole seeds present in the mixture.

In a medium bowl combine the crushed seeds, mayo, rice vinegar, tahini, soy sauce, sesame oil and sugar. Whisk until fully combined, then set aside.

Add the cabbage to a very large bowl and sprinkle over with your desired amount of furikake and dressing. Toss thoroughly until the cabbage is fully coated, transfer to a platter, top with more furikake and serve.